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Tag Archive: crunchy

Crispy Sweetbreads

November 5, 2013 Print this page

These are not a sugary, carby dessert–they’re just tasty, crunchy offal goodness. Don’t be scared, give them a try!

Ingredients

Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield 4 servings as a main course, 6 as an appetizer

1 lb of sweetbreads

1/2 tablespoon of salt, plus more to sprinkle on while cooking

1 tablespoon of red wine vinegar

3/4 cup of arrowroot powder

1/4 cup of duck fat (can be substituted with coconut oil)

1/2 cup of white wine

The juice of 1/2 a lemon

Directions

Bring a big pot of water to a boil. Once it’s vigorously bubbling, turn the heat down slightly and stir in the salt and red wine vinegar. Gently drop the sweetbreads in and cook for 10 minutes.

Drain the sweetbreads and run under cold water until cool to the touch, about 7 minutes. If you see any loose pieces of membrane, peel them off—it’s not a big deal if you don’t get every piece.

Dry the sweetbreads off with a paper towel, then transfer to a clean plate. Place another plate on top of the sweetbreads, and weigh it down with a bunch of cans. (I used five 14.5 ounce cans of coconut milk.) Transfer to the fridge for 1 to 3 hours.

When you’re ready to cook, cut the sweetbreads into 1/2-inch slices. Toss in the arrowroot flour, making sure to shake off any excess coating.

Heat the duck fat over medium-high heat in a large skillet. Once hot, add half the sweetbreads and fry until golden brown, about 3 to 5 minutes. Every couple of minutes, sprinkle with a little bit of salt.

Flip over and fry until golden brown on the other side, about 2 to 3 minutes longer. Transfer the sweetbreads to a paper towel-lined plate, and add the rest to the pan, adding more fat if necessary. Follow the same steps for the second batch.

When all of the sweetbreads have been cooked, pour in the wine to the hot pan. Let bubble for 3 to 4 minutes, then squeeze in the lemon juice.

Drizzle a little sauce and a drop of lemon juice atop each sweetbread to serve.


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Crispy Sweetbreads (gluten-free, dairy-free, Paleo)

May 18, 2013 Leave your thoughts Print this page

When I was maybe 10 or 11, I went out to dinner with my family and saw “sweetbreads” on the menu. Being the carb-o-holic I was, I decided to order them. Sugary pieces of bread…what could be bad?

Upon putting in my request with the waiter, my parents explained to me that sweetbreads were not an appetizer version of a dessert: they were in fact something completely different. I immediately opted for something else instead…because I did not want to eat a thymus gland.

Last month while in Florida with my mom, I again saw sweetbreads on the menu. This time, I ordered them, and they were fantastic.

After seeing The Domestic Man post about his lamb sweetbreads, I knew it was time to try cooking these guys myself. Both the butchers and my parents seemed to doubt my abilities, but my attempt proved to be very successful.

Honestly, there’s nothing much to it but to do it. You don’t need very many ingredients or fancy equipment; you just need a good couple of hours to cook. My recipe is adapted from Mark Bittman’s in How to Cook Everything.

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First, you’re going to need about a pound of, well, sweetbreads. You’ll probably want to get them at a butcher or US Wellness Meats.

Bring a big pot of water to a boil. Once it’s vigorously bubbling, turn the heat down slightly and stir in 1/2 tablespoon of salt and 1 tablespoon of red wine vinegar. Gently drop the sweetbreads in and cook for 10 minutes.

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Drain the sweetbreads and run under cold water until cool to the touch, about 7 minutes. If you see any loose pieces of membrane, peel them off—it’s not a big deal if you don’t get every piece.

Dry the sweetbreads off with a paper towel, then transfer to a clean plate. Place another plate on top of the sweetbreads, and weigh it down with a bunch of cans. (I used five 14.5 ounce cans of coconut milk.) Transfer to the fridge for 1 to 3 hours.

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When you’re ready to cook, cut the sweetbreads into 1/2-inch slices. Toss in 3/4 cup of arrowroot flour, making sure to shake off any excess coating.

Heat 1/4 cup of duck fat over medium-high heat in a large skillet. Once hot, add half the sweetbreads and fry until golden brown, about 3 to 5 minutes. Every couple of minutes, sprinkle with a little bit of salt.

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Flip over and fry until golden brown on the other side, about 2 to 3 minutes longer. Transfer the sweetbreads to a paper towel-lined plate, and add the rest to the pan, adding more fat if necessary. Follow the same steps for the second batch.

When all of the sweetbreads have been cooked, pour in 1/2 cup of wine wine to the hot pan. Let bubble for 3 to 4 minutes, then squeeze in the juice of half a lemon.

Drizzle a little sauce and a drop of lemon juice atop each sweetbread to serve.

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To accompany these crunchy bits of goodness, I made a simple parsnip puree and sweet potato chips.

Have you ever tried sweetbreads? Am I crazy for trying them? Leave me a comment on Facebook and let me know!


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Yum-Yum Bars (gluten-free, dairy-free, Paleo, vegan option)

May 12, 2013 Leave your thoughts Print this page

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There’s a reason why obesity is such a problem in this country. It’s because candy bars happen to be so. Freaking. TASTY.

Although I love a good piece of chocolate, my favorite kinds of candy are always the ones that have the perfect mix of sweet, salty, and crunchy. These Yum-Yum bars are kinda a combination of Snickers and Twix bars, with a crisp shortbread base, creamy sunbutter filler, and a drizzle of dark chocolate on top. 

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To ZipList this recipe, click here.

You’ve gotta start from the ground up. Here’s how to make the cookies!

In the bowl of a food processor, combine 1/2 cup of melted refined coconut oil, 1/4 cup of raw honey OR maple syrup, and 1 tablespoon of vanilla extract. Blend just to combine, about 1 to 2 minutes.

To the wet ingredients, add 2 cups of blanched almond flour, 1/2 cup of arrowroot powder, 1/4 teaspoon of baking soda, and a pinch of salt. Process until a sticky, slightly crumbly ball, about 3 minutes longer.

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Gather the dough and squeeze it into a ball. Your hands are going to get REALLY GREASY, so have some soap ready to wash off the excess  coconut oil afterwards.

Wrap the ball tightly in plastic wrap and refrigerate for at least an hour, preferably 2.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Unwrap the ball and roll it out until it’s about 1/4-inch thick.

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Cut off the crumbly stuff along the sides to form a perfect rectangle. (You can squish the scraps back together and make more cookies!) Cut it into 7 or 8 pieces, then bake until crisp and golden-brown, about 15 to 17 minutes.

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Once out of the oven, feel free to slice each piece in half or leave them whole. Let cool for 5 minutes, then transfer to a plate and put in the freezer to chill out for about 15 minutes. DO NOT skip this step: if you do, the filling will melt all over your cookies and not stick at all. 

To make the closest thing you can get to the most awesome peanut butter ever without peanuts, simply combine 1/2 cup of palm shortening and 1/4 cup of sunbutter (sunflower seed butter) in a bowl with 1 tablespoon of raw honey OR maple syrup a generous pinch of salt. Stir to combine and let sit in the fridge until the cookies are cool.

image Once the cookies are frigid to the touch, top each with about 2 teaspoons of the filling. Spread gently with a knife, then pop back in the freezer to firm up for 10 to 15 minutes. 

Meanwhile, melt 3 ounces of dark chocolate in a saucepan over low heat, then cool in the fridge for about 10 minutes until the consistency of soft butter. 

When the Yum-Yum bars are solid, take them out of the freezer and top with a spoonful of the chocolate. Let freeze for another 15 minutes, or eat right away, like I did.

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What’s this magical pile sitting atop some of these Yum-Yum bars? Stay tuned to find out my secret ingredient. 🙂

All I can say is YUM. YUM. 

What candy bar would you like to see recreated? Leave me a comment on Facebook and let me know!


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