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Let’s Cook Through The Ancestral Table.

Hoca

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I think it’d be really fun if you cooked through The Ancestral Table, and I’d love to follow you on your journey. I wrote this book with that very idea in mind, and for two specific kinds of people. First, for anyone that is looking to try out a more healthful way of eating, this might be the tastiest way to go about it. Secondly, for anyone that’s been eating a Paleo-style diet for a while and is looking to either 1) try out some new dishes or 2) ramp up their skills in the kitchen, I think this is also a great solution.

I’m not saying that you have to exclusively cook every meal straight out of this book (after all, there are only a couple breakfast recipes in here), but I have a feeling that most people (and their tastebuds!) will benefit from cooking frequently out of my little tome.

It would be awesome if you shared your progress as you cook your way through The Ancestral Table. Please send me emails, upload pictures to my Facebook page, tag me on Instagram. Or simply use my nifty little hashtag, #theancestraltable, so that I can find it.

To kickstart your new adventure, I wanted to provide you with a list of items (tools and ingredients) that you’ll need in order to tackle most of these recipes. That way, when the book releases on February 11th you can jump right in.




Please note that the links below are just to give you an idea of what I’m talking about – you don’t have to buy the actual product I’m linking to in order to make the dishes.

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Tools:
Dutch or French Oven
Stainless-steel Skillet
Cast-iron Skillet
Large Stockpot
Rimmed Baking Sheet with Wire Rack
Blender or Food Processor (or Immersion Blender)
Strainer and Cheesecloth
Quick-Read Thermometer

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Ingredients:
Green Cardamom Pods
Black Cardamom Pods
Dried Fenugreek Leaves (Kasuri Methi)
Ground Fenugreek Seeds
Star Anise
Kashmiri Red Chili Powder
Mace
Korean Red Chili Powder (Gochugaru)
Perilla Powder
Dried Guajillo Chili Peppers

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Note that I don’t use Almond Flour in my book (I prefer Hazelnut and Chestnut Flours in terms of taste, texture, and nutritional profile). I use Almond Meal in 3 recipes (as a binder), and some Coconut Flour here and there.

Flours:
Coarse-Ground Almond Meal
Chestnut Flour
Hazelnut Flour

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Note that most of the recipes in the book use Calrose Rice, so if you’re going to buy a big bag, I’d buy that.

Rices:
Calasparra or Bomba (Paella) Rice
Long-Grain (Basmati) Rice
Short-Grain (Mochi/Sweet) Rice
Medium-Grain (Calrose) Rice

That’s about it. If you have these tools and ingredients, you should be good to go – everything else in the book uses tools you probably already have and ingredients that can be found in most grocery stores.


 
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