The AF L-C Diet - LOW CARBOHYDRATE RECIPES
Baked Eggs with Anchovy
1 can anchovies
1 cup heavy cream
1/4 lb mushrooms, sliced
1 tbs butter
2 tbs chopped parsley
Freshly ground pepper
4 eggs
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
1. Mash anchovies in bottom of a 4-cup baking dish. Add cream and mix well. Bake until mixture begins to bubble.
2. Saute mushrooms in butter until soft. Add to cream, and add parsley. Continue baking until mixture is reduced by about a third. Season to taste with pepper. Turn off oven heat.
3. Remove baking dish from oven, but leave oven door closed to retain heat. Break each egg into a saucer and slide carefully into sauce. Sprinkle with grated cheese. Return to lowest part of oven, and cook gently until eggs are set.
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Brandywine Beef
3 lbs boneless chuck, or other beef suitable for potting
1/8 tsp cinnamon
Freshly ground pepper
Salt
2 tbs cooking oil
1 small onion, sliced
1 clove garlic (optional)
1 bay leaf
3 tbs brandy (or bourbon)
1/2 cup dry white wine
1. Sprinkle meat with salt, pepper and cinnamon. Be meager with cinnamon!
2. Heat oil in a large pot over a medium high heat, until hot but not smoking. Add meat and brown it well on all sides.
3. Add the onion slices and let them brown. Add garlic if desired.
4. Reduce heat. Heat brandy, ignite and pour over meat. Spoon the burning brandy over meat until the flame dies.
5. Add the bay leaf and wine, cover tightly, reduce heat, and cook about 1-1/2 hours, or until meat is fork tender but not too soft. It should retain a little firmness. After first hour of cooking, turn the meat over, and taste gravy to adjust seasonings.
6. When meat is done, remove it to a hot platter. Remove bay leaf, increase heat under liquid and boil rapidly until reduced by a third. To serve, cut meat into 1/2-inch slices and pour gravy over it.
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Chicken with Curry Cream
1 roasting chicken (2-1/2 to 3 lbs), cut into quarters
5 tbs butter
1 onion, sliced
1/4 cup chicken broth
Salt and pepper to taste
1/4 cup cognac or bourbon
1/2 tsp curry powder
1 cup heavy cream
1 tbs chopped parsley
1. In a heavy skillet, brown the chicken pieces lightly on both sides, using 3 tbs butter. Transfer to a small Dutch oven containing the remaining 2 tbs of butter. Sprinkle onion slices over the chicken.
2. Pour chicken broth into the skillet, scrape up browned particles and pour all over chicken. Sprinkle with salt and pepper. Cover tightly, and simmer slowly until chicken is tender (about 45 minutes or longer).
3. Pour off liquid into a small saucepan, and boil rapidly until reduced to abut one-third of original quantity. Meanwhile, pour cognac over chicken and cook gently while completing sauce.
4. Mix curry powder with 2 tbs heavy cream. Pour over chicken. Add remaining cream to reduced liquid in saucepan, and heat but do not boil. Pour over chicken. Sprinkle with chopped parsley.
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Chile Rellenos (Stuffed Chilies with Cheese)
8 green chili or Italian peppers
1/2 lb Monterey Jack cheese or sharp Cheddar sliced into 8 fingers
4 eggs, separated
1/4 tsp salt
Oil for deep frying
1. Char the skins of the peppers by holding each on a fork over a gas flame. When chili is black all over, roll in a wet paper towel. When all are charred, rub skins off with a dry cloth. Slit each pepper down one side, open it flat and remove all the seeds and the core.
2. Place a finger of cheese in the center of each chili, and close the chili over it. Chill until ready to use.
3. In a mixing bowl beat 4 egg yolks until they are very still and pale yellow. Add 1/8 tsp salt.
4. In another bowl, beat egg whites with 1/8 tsp salt until they are quite stiff. Fold the whites thoroughly into the yolks.
5. Fill a large heavy skillet to a depth of 2 inches with oil, and heat to a moderate frying temperature.
6. Dip chilies, one at a time, into eggs. With a large spoon, remove each chili, taking with it as much egg as spoon will hold, and slide it into the hot fat. Cook until one side is light brown, then turn and cook until other side is brown. Drain on absorbent paper and arrange in a baking dish. Keep warm. Serve with following Mexican Sauce.
Mexican Sauce
2 tbs butter
1 clove garlic, chopped
1 small onion, chopped
1 cup tomato puree, or 1 medium can tomatoes
1 tsp chili powder
1/4 tsp salt
1. Melt butter, add garlic and onion, cook until onion is soft.
2. Add tomato puree, chili powder and salt. Cook for five minutes. If canned tomatoes are used, mash the tomatoes while cooking until mixture has reduced and thickened.
Pour sauce over chilies.
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Chicken with Fennel
1 3-lb broiling chicken cut into serving pieces
1/4 cup butter
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 lb fresh mushrooms, sliced
1 tbs fennel seeds
1 tbs chopped chives or green onion
1-1/2 cups sour cream
1 tbs lemon juice
1 tsp grated lemon rind
1 tbs chopped parsley
Preheat oven to 325 degrees F.
1. Melt butter in a large skillet, and brown chicken well on all sides. Transfer chicken to casserole.
2. Add salt, pepper, mushrooms, fennel seeds, and chives to pan drippings, and cook, stirring until mushrooms are soft and done. Add sour cream, stir and cook gently until sour cream is heated through. Do not boil! Pour sauce over chicken.
3. Cover and bake 25 to 30 minutes, or until chicken is tender. Stir in lemon juice and rind. Sprinkle with parsley.
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Fegato Agrodolce (Sweet and Sour Liver)
1-1/2 lbs calf's liver, cut into 1" strips
2 tbs butter
2 tbs olive oil
1 medium onion, thinly sliced
1 tbs pine nuts
2 tbs wine vinegar
3 tbs chicken broth
Artificial sweetener equal to 2 tsp sugar
1/2 tsp grated bitter chocolate
Pinch of salt
Dash of cayenne pepper
1 tbs butter
1. In a saucepan, heat butter and oil together. Add onions and pine nuts and saute until onions are soft and golden.
2. Add wine vinegar, chicken broth, sweetener and grated chocolate. Stir over low heat for 5 minutes. Season.
3. In a frying pan, heat 1 tbs butter. Add liver and saute quickly over high heat just until done.
4. Lower heat, pour sauce over liver and cook for one minute or until heated.
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