It is time for the much anticipated review of Paleo Takeout!
If you follow Russ Crandall of The Domestic Man like many of us do, then you have been waiting for this cookbook as much as I have. And all I can say is that it is so worth the wait.
Prior to the release, Russ organized a Facebook group specifically for testing the recipes to ensure they worked out as he had written them. Seeing everyone’s photos and rave reviews about the recipes told you how amazing this cookbook was going to be.
During the testing phase I made the Kimchee and Honey Walnut Prawns. I’ve had plenty of kimchee before, but not like this. Making the kimchee myself was an experience all it’s own. I never realized how much cabbage comes from one Napa cabbage. I had at least four huge bowls of kimchee soaking in salt. Given that I live in a small apartment, you can imagine how easily this took over my kitchen. Once I got everything mixed together in a jar for fermenting, I find out that you have to burp your kimchee. I’m sorry, what do you mean burp your Kimchee?! So I started burping my kimchee. About four days into fermenting, I go to burp the kimchee, and I kid you not, it sprays all over me. I am covered head to waist in kimchee juice. All I could do was bust up laughing. How often do you get soaked from fermenting kimchee like that. I should have taken a picture, that would have been classic. Well as much as fun as it was to make the kimchee, it was even better when I finally got to eat it. This kimchee is different than most kimchee because of the light flavor the pear lends to it. One simple ingredient takes this recipe to a whole new level. You will love this kimchee as much as I do!
Once I made the Kimchee and Honey Walnut Prawns, you can imagine how bad I wanted to get my hands on the book so I could make the rest of the recipes. The day finally came when that beautiful book showed up in my mailbox and I just jumped around my living room will silly joy. Yes, I jump around with silly joy from time to time. You can laugh, it’s okay!
After pouring through the book and deciding what recipes I wanted to make, I headed straight to the store. On the menu this week: Egg Drop Soup and Sweet & Sour Chicken.
First thing, if you have never worked with arrowroot before, I highly recommend you reading the section at the beginning of the book where Russ discusses how to work with the starch. I never knew a starch could be so defensive. It was definitely new to me. Gotta learn something new everyday right?!
If you want an easy and delicious soup, then the Egg Drop Soup is just perfect! Simple ingredients, amazing flavor! That’s the best way to describe it. Just don’t make it on the first 100 degree day you have for the summer like I did. I can honestly see myself throwing this together on a week night when I don’t have anything else prepared. It really is that good!
Then we have the Sweet & Sour Chicken. Hands down, this is Russ’ most popular recipe. Follow the directions, and handle the arrowroot like he suggests, and you will have one tasty dish on your hands. The arrowroot almost fries up like a tempura, and makes for a great breading for the chicken. The sauce is seriously spot on! Most recipes that try to replicate what we once knew and love usually fall short. Not this recipe. The sauce is the real deal and will have you wanting more.
So, i’m going to leave you here so I can get back to my kitchen. But while you’re at it, pick up the book because you will definitely want to get this one. Enjoy!
I know this picture does not do the dish justice, but it was the best one that I managed to take before I ate it all up, lol. Forgive me! 😉