Scrambling to put together a sweet treat for Valentine’s Day? Well, even if you’re not, dark chocolate covered strawberries are a relatively guilt-free little indulgence for any special occasion (or dinner party!). They couldn’t be simpler to make – I hesitate to even call it a “recipe.” 🙂 Hope you like ’em!
So, I was perusing my mounds of cooking magazines a few weeks ago and ran across this beauty. (BTW, I may have a problem… So. Many. Magazines.) It’s gorgeous, impressive, wonderfully Paleo, and more than a little intimidating. For several weeks, it stayed at the back of my mind – I figured I’d wait for a dinner party or even Thanksgiving to try it out, but on Friday Central Market was running a special on pork tenderloins, so I figured I’d give it a try. All by myself.
What I didn’t realize when I bought all the supplies (rookie mistake = not THOROUGHLY reading the instructions before shopping), is that I would actually need to do a little butchery to make this happen. As it turns out, it was a lot easier than I thought… I’m toying with the idea of a video instructional – anyone interested?
I didn’t really alter the recipe at all – it’s pretty stinking amazing to start with, so check it out on BonAppetit.com:
So, here’s a little photo account of the preparation. I’ll say up front that I really liked how this dish turned out… It’s a teensy bit complicated, but the flavors are lovely and you can’t beat the presentation. You can even make it a day ahead and then roast just before your dinner… perfect!
Let’s dig in… I’m a huge proponent of the mise en place style of cooking (French for “everything in place”). Especially with a dish with lots of components, I find it super helpful to get all my ingredients prepped and separated into individual containers. This can also help avoid any surprises mid-recipe when you realized that you totally forgot to buy mushrooms. Here’s my mise en place setup for this recipe:
Paleo Sweet Potato Fries Ready for the Munchin'
Every once in a while, it’s nice to eat something that’s a kick-back to the pre-Paleo days: something salty and reminiscent of burger drive-throughs without being a total gut-killer. Sweet potato fries definitely fall into that category. The combo of sweet and salty really hits the spot, especially alongside a good steak or bacon burger (bun-less, of course!). Yum! My wonderful brother-in-law M made these when we were up in Connecticut a few weeks ago, so I had to give it a shot in my own kitchen.
Following is my recipe for baked (not fried!) sweet potato fries:
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