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Chef Alain’s Weekly Recap – Week 19

Bonjour Y’all. This week, I was invited to be an extra on a pétanque (a French bowl game) movie set. It turned out I was asked to do a bit part as the pétanque partner of a well-known actor. How exciting! Sorry, I can not give you his name or the movie’s title yet as we have signed a contract. But here a picture of me and my friend Carolyn with this “Alien” guy :-) (hint). In other news, I gave my opinion on GMOs and posted a blog on the War on Cancer. See my new recipe below. Have a great week. Chef Alain.

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Last week, I was asked by News with Yessi, my opinion on GMOs. Read/hear me and Patrick Moore debate on GMOs… HERE

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The War on Cancer. In 1971, President Nixon declared “War on Cancer”. He announced that cancer would be vanquished by 1976 for the 200 year anniversary of the American Revolution. A beautiful but unfulfilled dream! MORE

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Chef Alain’s Weekly Recipe

Ragout de Bison aux Canneberges. Bison Cranberry Stew

Since we can now find cranberries in France, I decided to experiment with it and came up with this recipe. If you don’t feel like eating turkey at Thanksgiving, enjoy this recipe with your family.

Servings: 4

Preparation Time: 20 min.

Cooking Time: 2 hours

INGREDIENTS

1 Tbsp extra virgin olive oil

1 Tbsp ghee

1 medium size onion, chopped

2 cloves garlic, sliced thin

1 lb bison stew meat, cut in one inch cubes by your friendly butcher

1 cup dry red wine

3 cups organic beef broth

2 tsp sea salt

½ tsp freshly ground black pepper

2 Tbsp organic Worcestershire sauce

1 ½ tsp paprika

2 whole cloves

2 bay leaves

4 carrots, peeled and sliced thin

2 medium sweet potatoes (or Yukon Gold potatoes), cut into large cubes

1 cup cranberries (fresh or frozen)

1 cup cold water

¼ cup arrowroot starch

PROCEDURE

1.Put olive oil and ghee in a 5 or 6 quart enameled cast iron pot (Le Creuset) or a Dutch oven.

2.Put olive oil and ghee in a 5 or 6 quart enameled cast iron pot (Le Creuset) or a Dutch oven.

3. Over medium heat, brown the bison cubes. Remove the meat and set aside. In the same fat, sauté the onion and garlic until soft. Deglaze with the red wine. Add the meat back into the pot; stir the meat to coat with the wine.

4. Adjust seasonings — more salt, pepper, and Worcestershire sauce may be required.

5. Using a separate bowl, prepare a thickener by gradually stirring the cold water into the cornstarch.

6. Increase heat so that the stew maintains a moderate boil. Stir the stew continuously while blending in half of the thickener. After two minutes, add more thickener and continue to cook and stir until desired consistency is reached.

7. Remove bay leaves and serve. This stew reheats well.Put olive oil and ghee in a 5 or 6 quart enameled cast iron pot (Le Creuset) or a Dutch oven.

= Chef’s tip 1: You can serve this wonderful stew with wide egg noodles.

= Chef’s tip 2: You can prepare this stew the day before. Refrigerate. Skim the fat off the top and re-heat gently.

Note: This recipe comes from my book, Paleo French Cuisine.

Comments?

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Until next week, I wish you a great week.

A Votre Sante – To Your Health

Chef Alain Braux

Note: If you like one of my books, can you post a review on Amazon.com? Thanks!

GMO 101  Paleo French Cuisine   Gluten and Dairy-Free   Healthy French Cuisine   Lower Cholesterol

Merci! Chef Alain