Free The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall

GRUYÈRE
    1. Melt the butter in a stockpot on medium-low heat for 1 minute, then add the onions and salt. Sauté without stirring for 10 minutes, then stir and sauté until golden brown, about 50 minutes, stirring every 10 minutes and reducing the heat as needed to prevent burning. Add the wine and simmer until most of the wine has evaporated, about 10 minutes. Add the broths, vinegar, and herbs (tie them together in a bouquet garni or wrap them in cheesecloth). Simmer for 20 minutes, season with salt and pepper to taste, and discard the herbs.
    2. Set the oven to broil for 5 minutes to preheat it. Ladle the soup into 4 bowls, then top with the grated Swiss cheese. Be sure to spread the cheese evenly so that it doesn’t sink when it cooks. Place the bowls on a baking sheet and carefully place in the oven. Broil until the cheese is melted and browned, about 3 minutes, then carefully remove, let sit for 5 minutes, and serve.
    3. For maximum flavor, refrigerate the soup overnight and reheat in a stockpot before ladling into bowls and topping with cheese.







Basic Rice Recipes
    Most people (including me) use rice cookers, but I find that cooking a pot of rice on the stove is a rewarding experience of its own. I make two main types of plain rice at home: medium-grain (calrose) rice is an excellent everyday rice, while long-grain basmati rice is fragrant and tends not to stick together. In all cases, white rice is preferred over brown rice (for more information, see here ).
    The methods for cooking these rices differ, but both types should be used as vessels for other nutrients. I like to boil medium-grain rice in broth and to steam basmati rice in coconut milk, butter, and spices.
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    BASIC STEAMED RICE
    SERVES: 6 PREP TIME: 5 MINUTES COOKING TIME: 40 MINUTES
    2 CUPS MEDIUM-GRAIN (CALROSE) WHITE RICE
    2 1/2 CUPS WATER OR CHICKEN BROTH ( SEE HERE )
    1. Rinse the rice until the water runs clear, about 3-4 changes of water, then drain and place in a stockpot. Add the water or broth and let the rice soak for 10 minutes. Cover and bring to a boil over high heat without lifting the lid, which should take about 5 minutes; listen for sounds of water boiling or the lid rattling.
    2. Once it starts boiling, reduce the heat to low and simmer until the rice starts to make a hissing sound, which indicates that the water has evaporated, about 10-15 minutes. Turn the heat to high for 30 seconds to dry out the bottom of the rice, then turn off the heat. Leave the pot covered for 10 more minutes, then uncover and fluff the rice with a spoon or paddle.
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    STEAMED BASMATI RICE
    SERVES: 6 PREP TIME: 5 MINUTES COOKING TIME: 50 MINUTES, PLUS UP TO 6 HOURS TO SOAK THE RICE
    2 CUPS LONG-GRAIN (BASMATI) RICE
    2 QUARTS WATER
    1 TBSP. COCONUT OIL
    1 LARGE POTATO, CUT INTO 1/4" SLICES
    2 TBSP. BUTTER OR GHEE
    1/4 CUP COCONUT MILK
    1/2 TSP. TURMERIC
    1. Soak the rice in cold water for at least 1 hour or up to 6 hours. Rinse the rice until the water runs clear, then pour the rice into a stockpot and fill with 2 quarts water. Bring to a boil, reduce the heat, and gently simmer until the rice starts to float, about 6 minutes; strain and set aside. Spoon the coconut oil into the empty pot, then line the bottom of the pot with the potato slices. Using a large spoon, scoop the rice from the strainer into the pot, one scoop on top of the other, to make a conical shape. Do not tap or shake the pot, which will cause the rice to compact.
    2. In a small saucepan, melt the butter or ghee, then stir it into the coconut milk and turmeric. Once combined, pour the mixture evenly over the rice in a spiral pattern. Wrap a towel or other cloth around the lid of the pot, clipping the excess cloth to the lid’s handle.
    3. Cover and steam the rice over medium heat for 7 minutes, then reduce the heat to low and steam for another 40 minutes. Uncover and gently stir the rice to distribute the turmeric.
    4. In addition to or in place of the turmeric and coconut milk, feel