The AF L-C Diet - MORE LOW CARBOHYDRATE RECIPES
Mock Boer
(Marinated Pork)
3 lbs boneless pork roast
Seasonings:
1/2 tsp freshly ground black pepper
1 tsp salt
1/4 tsp allspice
1 bay leaf, crumbled
1/4 tsp caraway seed, crushed
1/8 tsp celery seed
1/4 tsp thyme
1/4 tsp tarragon
1/4 tsp sage
4 coriander seeds
4 juniper berries
1/8 tsp cinnamon
1/2 tsp grated orange rind
Mix the above ingredients and rub well into pork. Place pork in a large bowl.
Marinade:
1 small onion, chopped
1 small carrot, chopped
1 clove garlic, halved
1/4 cup olive oil
1 cup dry red wine
1/4 cup wine vinegar
1 tbs cognac
Slowly saute onion, carrot, and garlic in oil. Add wine and vinegar and bring to a boil, add cognac and pour over pork. Cover, refrigerate, and let pork stand in marinade from twenty-four hours to three days. Turn and baste several times a day.
Medium herb bouquet:
4 parsley springs
1/2 bay leaf
1/4 tsp thyme
Tie ingredients in cheesecloth.
To Cook:
Marinated pork
2 tbs cooking oil
1 small onion, sliced
1 small carrot, sliced
Medium herb bouquet
1/4 cup dry vermouth or canned bouillon
Preheat oven to 325º.
1. Remove pork from marinade. Drain for 1/2 hour. Dry thoroughly with paper towels, scraping off all marinade.
2. Heat oil in large casserole over moderately high heat. Add pork and brown on all sides. Remove to a warm dish.
3. Pour all but 2 tablespoons of fat from casserole. Stir in vegetables. Cook slowly for five minutes. Add her bouquet.
4. Return meat to casserole, insert meat thermometer, and cover. Roast for about 2 hours or until thermometer reads 180 degrees. Baste roast two or three times during cooking period. Pork should cook slowly and evenly, so that it will render juices.
5. When pork is done, remove to a hot serving platter. Remove any trussing strings.
6. Pour wine into the casserole, and simmer for two or three minutes. Remove herb bouquet and as much fat as possible from surface of liquid, and mash the vegetables. Cook gravy rapidly until reduced to about one cup. Pour into a hot gravy boat and serve separately with pork.
Roast Duckling with Giblet Sauce
2 small ducklings, about 4 lbs each
Salt, pepper, thyme
2 small onions, sliced
3 small carrots
2 small onions, coarsely chopped
1-1/2 cups beef bouillon
Duck gizzard, heart, and neck cut into 1-inch pieces; reserve liver for later cooking
2 tbs oil
Herb bouquet: 2 parsley sprigs, small bay leaf, 1/4 tsp sage
1/4 cup port wine or burgundy
Preheat oven to 425º.
1. Season duck cavities with salt, pepper, and a pinch of thyme. Stuff each with a small sliced onion. Tie legs, wings, and neck skin tightly to body and place breast up in the shallow roasting pan. Slice two of the carrots and one onion and sprinkle around the birds. Cook until lightly browned, about 15 minutes.
2. Reduced oven to 350º, turn ducks breast down, and roast for 30 minutes. Take care that fat does not burn. Turn ducks breast up and cook until duck is done, about 30 minutes. (Note: Duck is medium rare if juices from thigh run pale rosy when meat is pricked. Duck is well done when juices run pale yellow.)
3. While duck is roasting, prepare stock for sauce. Brown cut up giblets, 1 carrot cut up, and 1 onion chopped in hot oil. Add bouillon and the herb bouquet. Simmer until giblets are very tender, about 1 hour, adding water if necessary.
4. When duck is done, drain cavity juices into stock, and place duck on a warm platter. Set in a turned-off oven with door left ajar while preparing sauce.
5. Pour juices remaining in roasting pan into a bowl, and remove as much fat as possible. Add these juices to stock. Remove herb bouquet from stock, then pour stock back into roasting pan, place over high heat, and cook, stirring and scraping browned particles from bottom of pan. Crush the vegetables. Add wine and cut up liver, and cook until liver is just done. Correct seasonings. Serve over duck.
Parma Veal
2 lbs scallopini of veal, pounded
1/2 cup grated Parmesan cheese
4 tbs butter
1 cup fresh mushroom caps, sliced
Salt, dash cayenne pepper
1 tsp meat extract dissolved into 3 tbs beef stock
1/4 cup dry wine
1. Coat scallopini on both sides with grated cheese.
2. Heat 2 tbs butter in frying pan. Brown veal on both sides.
3. In a separate pan, saute sliced mushrooms in remaining butter. Season lightly with salt and cayenne pepper.
4. Add meat extract and stock. Simmer for two minutes.
5. Add wine, bring to a boil, and pour over scallopini. Simmer two minutes.
Orient Beef
1-1/2 lbs sirloin tip, thinly sliced
Small piece beef suet
1/2 cup condensed consommé
1/3 cup soy sauce
1 small head Chinese cabbage, sliced crosswise
1/2 lb mushrooms, sliced
1/4 cup canned bamboo shoots, sliced
12 green onion, thinly sliced
1 bunch watercress
1/2 lb spinach washed, drained
1. Heat a large skillet and rub with a cube of beef suet. Add consommé and soy sauce, sliced Chinese cabbage, mushrooms, bamboo shoots, and green onions. Cook for five minutes over high heat, stirring.
2. Add meat, watercress and spinach. Cook, stirring, for five minutes longer, or until ingredients are cooked, but vegetables are still crisp.
Garlic Chicken
2 whole heads garlic (35 to 40 cloves), broken into cloves
1/4 cup olive oil
4 stalks celery, cut into thin strips
6 springs parsley
1 tbs tarragon
1 small roasting chicken or capon, cut into 8 serving pieces, or 8 legs and thigh pieces
Salt
Freshly ground black pepper
Nutmeg
1/3 cup cognac (or brandy or bourbon)
1/4 tsp salt
Pastry seal: 3/4 cup flour mixed with enough water to form a thick paste
Preheat oven to moderately high 375º.
1. Drop garlic cloves into boiling water, boil two minutes, drain and peel; reserve.
2. Pour oil into a large casserole. Add celery, parsley, and tarragon. Toss to mix and coat with oil.
3. Sprinkle chicken pieces lightly with salt, pepper, and nutmeg. Add to oil and vegetable mixture, and turn to coat each piece thoroughly.
4. Sprinkle with garlic cloves. Add cognac and 1/4 tsp salt.
5. Cover casserole and lid. Spread pastry seal (flour and water paste) around seam between lid and casserole to seal them together. Completely cover top and seal with aluminum foil.
6. Bake casserole for 1-1/2 hours. Do not remove foil seal or lid until ready to serve. The chicken may be served directly from the casserole. Otherwise, remove it to a hot platter. Put the sauce through a purée or a blender, reheat and pour over chicken.
Note: Don't worry about the amount of garlic used. Because it is not crushed or chopped, the sauce is not overpowering, but has a rich, distinctive flavor. |
