If you never make anything else from this website, make this recipe. It is a spin on an old recipe I used to make called “crack bread”. I call it that because it will turn you into an addict. ;) If you don’t mind eating wheat or sugar, you can look up & make the old recipe here. If you’re ready to have an amazing Primal-friendly meal, (with way less calories) read on:
I came up with the old recipe after tasting an appetizer called Billy Blue Bread at The Owl Grill in Grass Valley. It’s still on the menu there, but since I have cut wheat and sugar from my diet, I wouldn’t dare indulge. Instead, I tweaked my old recipe to make it gluten free and so that no added sugar is necessary! I even ditched the butter in the new recipe and replaced with with an onion “jam” of sorts. There’s so much flavor in the onion “jam”, you won’t miss the butter.
Special products I used in this recipe include Extra Virgin Olive Oil (everyday variety) made by California Olive Ranch and Pamela’s Products Gluten Free Artisan Flour Blend. I’d like to thank both companies for sending me product samples. If you want to be truly primal, you can leave out the gluten-free flour blend (it contains rice), but I recommend leaving it in the recipe to help give your bread a better texture. It’s a really great product.
Primal-Friendly Gluten-Free Bleu Cheese Pecan Bread with Balsamic Reduction
Before you begin, you’ll want to line a baking sheet with parchment paper, and toast and chop your pecans so they are both ready to use. Also, if you don’t want to hassle with making a balsamic reduction, there are several you can buy to use instead.
For the Cauliflower Bread
2 heads of cauliflower
4 egg whites
1/3 cup almond meal
1/4 cup Pamela’s Products Gluten Free Artisan Flour Blend
1 Tbs California Olive Ranch Olive Oil
Prepare: Preheat oven to 375°. Cook cauliflower either by boiling it or microwaving until it is almost falling apart. Allow to cool and then place in a food processor. Pulse the cauliflower with the eggs until completely smooth. Transfer the mixture to a large mixing bowl and add the almond meal, the flour blend, and salt. Stir until completely blended and spread on a parchment lined baking sheet. Bake in oven until golden brown and bread has set completely. (About 30 minutes). While bread is in the oven, you can prepare the onion jam.
For the Onion Jam
3 large red onions
1-2 Tbs olive oil (I used California Ranch Olive Oil)
1 tbs minced garlic
2 tbs balsamic vinegar
Slice onions and sauté in 1-2 Tbs olive oil. Add the salt. When the onions turn translucent, add the balsamic vinegar. Continue cooking slowly until onions caramelize, then add the garlic at the end. Incorporate fully until the onions are cooked. This should take about the same time the bread will take to bake. When the onions are finished, allow to cool a bit and then place them in a food processor. Pulse the mixture until it turns into a paste or “jam”. Set aside. At this point, the bread should be ready to remove from the oven. Now you’re ready to make the balsamic reduction.
For the Balsamic Reduction
2 1/2 cups balsamic vinegar
In a saucepan, heat the vinegar until it is simmering and reduce it until it is the consistency of molasses. This will take about 20 minutes. You will be looking for something thick and viscous that will stick to the back of a spoon.
For the Finished Product
3/4 cup bleu cheese crumbles
1 cup chopped toasted pecans
Keep oven temperature at 375°.
Spread the onion jam over the bread, and top with 3/4 cup crumbled bleu cheese crumbles, then sprinkle the pecans over that.
Place bread back in oven, and bake for 10 minutes, allowing the cheese to melt. Remove from oven and allow to cool slightly. Then, drizzle the reduction over the bread. Serve immediately with a big glass of merlot! :) Also, I really enjoy dipping the bread in the Arbequena variety of oil that California Olive Ranch makes.
Today’s recipe is from The New York Times Wine Club website and was brought to you by the makers of Tazah Extra Virgin Olive Oil. We were introduced to Tazah at the Winter Fancy Food Show in San Francisco. Andy coordinated the product sample at the show, picked the monkfish recipe, and even prepared it for us. I didn’t have to do anything but smile and pose with the bottle of Tazah Extra Virgin Olive Oil. Sometimes I have it pretty easy. The recipe is fantastic and Tazah Extra Virgin Olive Oil is versatile enough to use in a recipe and also use in a salad dressing (which we also did the very same evening).
One of the photos is the monkfish with the marinade, and the finished plate includes one of our favorite sides: parsnip chips, sautéed eggplant (both prepared with Tazah Extra Virgin Olive Oil, and a garnish of kiwi. I was really impressed with Andy’s cooking (he’s above average to start, especially when preparing meat, but this time was a real treat!!). The meal turned out so great! The flavor component that is key is the orange zest. It really amplifies the flavor of the sauce.
To make this recipe completely paleo you can use coconut aminos in place of the soy sauce.
Grilled Monkfish Medallions with Mustard
3 tablespoons Dijon mustard
1/3 cup orange juice
1 teaspoon soy sauce
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 thick slices of monkfish, each about 6 ounces
1 medium onion, finely chopped
Grated zest of 1 orange
Combine the mustard, orange juice and soy sauce with 1 tablespoon of the olive oil. Beat well. Season to taste with salt and pepper.
Place monkfish in a glass or ceramic dish and pour 6 tablespoons of mustard mixture over fish, turning each piece to coat both sides. Set aside at room temperature.
Preheat a grill or broiler.
While the grill is preheating, place the remaining olive oil in a small skillet over medium heat. Add the onion and sauté until golden. Stir in the grated orange zest and the remaining mustard mixture. Remove from the heat and set aside.
Grill or broil the monkfish 3 to 4 minutes on each side, until lightly browned. Briefly reheat the sauce to a simmer, stir it and spoon it over the fish.
For more information on Tazah, you can call (323) 664-8956 and find them on Facebook here.