Paleo Days of Fall

While I continue to think about and draft the next in my series on Saturated Fat a-la Prof. Rod Jackson in New Zealand, I thought I’d empty the queue of various food photos. So, here goes, quickly.

Who doesn’t love soup, especially beef & vegetable with the remainder of my bone stock as the base?

Beef Vegetable Soup
Beef Vegetable Soup

That was a crosscut beef shank, with the bone. Other ingredients included onion, carrot, celery and I had some frozen peas that I finished off, too. So simple and so delicious and satisfying. Cut ‘er up, brown in lard, add stock, vegetables, bring to a boil, cover and simmer low for a coupla hours. Eat.

Bone Stock
Bone Stock

Yep, since that was the last of the stock to make the soup, I had to retreat to the freezer. I now typically write "bone stock" instead of beef stock because what I do is a random mix of beef, pork, and lamb bones that I save and, friends save for me. The batch before this came out dark brown and like syrup. This one is light, less fat (I save that separately, BTW), but totally gelatinous. Should be interesting. I’ve already got a batch going of pure beef marrow bone stock. I’ve got the lid ajar on the crockpot because I want to reduce and concentrate it. It’s going to be my "private stash" for Bea, I, and the friends who got me the marrow bones.

Soft Boiled Eggs
Soft Boiled Eggs

Don’t you just love soft boiled eggs — so pure in taste? I have recently experienced an inexplicable but very distinct diminished craving for eggs of any kind. My mom, too, only more severe (she gets nauseated). However, when I do get that feeling, it’s for soft boiled. I add a pat of butter per egg, to melt as I burn the shit out of my fingers scooping out the goodness.

Looking forward to the delivery of Doc Eades’ Sous-Vide Supreme. I can have these ready, waiting, and perfectly runny yolk in the morning.

What would this many disperate photos be without an abortion?

Paleo Biscuits
Paleo Biscuits

This was for my "Paleo Biscuits & Gravy."

Meh. Well, I didn’t realize I didn’t have any coconut milk, didn’t want to go out, friends were out of stock, so I improvised with butter, heavy cream and some creme fraiche. Still not moist enough (the gravy), and the buscuits were too dry. Plus, I’m not sure I like concentrating omega-6 PUFAs like this. One full cup of almonds for four biscuits… Seems excessive.

Anyone have a recipe for moist biscuits involving coconut flour or some alternative?

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  1. Alicia W. on November 13, 2009 at 10:50

    These biscuits are pretty tasty and moist:

    I like the Garlic cheddar biscuits for biscuits and gravy.

  2. Grok on November 12, 2009 at 20:30

    Some good stuff there! I do almost all my eggs raw now. The raw yolks are to die for!

    “I’m not sure I like concentrating omega-6 PUFAs like this”

    Every once in a while, you just have to take one for the team ;)

  3. Diana Hsieh on November 13, 2009 at 01:30

    Funny, I’m having major cravings for eggs lately. Four of my last five meals have included two eggs scrambled in coconut oil. And I’ll likely have them again for breakfast tomorrow!

  4. Andrew S on November 13, 2009 at 05:06

    I think a good stock is essential to some of these dishes, but making my own stock is tricky. The standard grocery-store stocks tend to be saltwater that has been boiled *in the same room as a piece of meat* but without any actual meat products in it… and the fancy stuff is expensive, especially if I want to burn through a lot of it. Do you have pics of making your stock? Can you put up a bunch?

  5. Bryce on November 13, 2009 at 18:39

    I had great success with These biscuits. My wife and I really enjoyed them:

    3 eggs
    3 TBSP Coconut Flour
    3 TBSP Almond Flour (can be substituted for more coconut flour, but it adds a little body) – play with it)
    1/3 cup heavy cream (we didn’t want these to be sweet at all, hence avoiding coconut milk).
    1/3 stick butter (melted)
    1/2 TSP baking Powder
    Salt, Pepper, Parsley, and Garlic powder sprinkled in.

    The key, for us, is treating coconut flour as the primary base, with the almond flour as adding a little body. Remember that 1 tbsp of almond flour isn’t a lot, but 1 tbsp of coconut flour is, and the coconut flour still asserts itself as the dominant ingredient here.

    For the gravy, simply sausage and heavy whipping cream. Again, the coconut milk makes the gravy taste just slightly sweet, which we found was impossible to ignore.

    The finished product.

    Hope you like them.

    • Richard Nikoley on November 14, 2009 at 09:10

      Cool. Heretofore I have eschewed baking powder ’cause I assumed it was some sort of white flour deal but this made me go check it out:

      Backing soda, an acid, and starch (probably corn starch). One could simulate by using baking soda, cream of tartar (or vinegar) and some potato flour.

  6. Bryce on November 13, 2009 at 18:47

    Furthermore, if you’re a recovering breakfast sandwich junkie like me, than these made for delicious griddle cakes sandwiches. The McDonalds McGriddle sandwich is the inspiration. Those things are an absolute abomination, but I used to love them. If you wanted to more closely mimic them, you could put a little real maple syrup on the sandwich too.

    The only difference in recipe between this and the biscuits is that these didn’t use the seasonings, or the almond flour, and used coconut milk instead of cream. Also they were cooked on a griddle. Just keep with the 1:1 ratio of egg to tbsp of coconut flour and you’re good to go.

    They weren’t bad, and if you’re craving a breakfast sandwich, they’ll do.


    • Richard Nikoley on November 14, 2009 at 09:12

      Oh, big yumm there. Yea, I was a slave to all the sausage, egg & cheese sandwiches, particularly a croissant.

      • san fran J(formerly Minneapolis J on November 24, 2009 at 11:11

        yea mcdonalds breakfast sandwiches are better than the burgers in my opinion, krispy kreme donuts and mcdonalds sausage egg mcmuffins are things i crave that arent paleo.

  7. LeonRover on November 15, 2009 at 16:12

    I like soft boiled eggs too, but over here in Europe we use egg-cups to hold the eggs while eating ’em with an egg-spoon. Then one can get away with the need for asbestos fingers!

    I add butter to ensure the yolk doesn’t harden.

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