Recipes

So I'm struggling with the idea of a Paleo diet. A lot of my friends do it. They seem real happy with it. I have mixed feelings about it. There are some things I am very unanxious to give up.

Challah
The occasional homemade cookies with my husband
Ice Cream
Rice with asian food.

But on the other hand, when I think about it. I never really have found local sources for grains. Sugar is obviously not available. So maybe Paleo is a good way to continue my quest for local food.

I love reading cooking blogs, and on the one hand, that is definitely part of the problem. On the other, I think I'll start using this blog to collect Paleo recipes, and let's see how I do.

There are some items that I am not sure are paleo or not, and I'm still struggling with the idea of milk not being paleo, b/c I really, really like dairy. But, ... we'll see.

The first find:

Straccetti con Rucola e Funghi
serves two

1 pound steak, cut crosswise into thin slices (I used New York strip, but you could use skirt or sirloin as well. Ask your butcher to slice it crosswise as thinly as he can.)
2 cloves of garlic
4 rosemary leaves
1 shallot
2 tablespoons olive oil, or more as needed
1 1/2 cups sliced mushrooms, preferably porcini, trumpet, or chantarelles
1 tablespoon good balsamic vinegar, plus more for garnish
2 ounces baby arugula, washed well

Garnish: shaved parmesan (optional)
salt and pepper

Trim steak slices and pound until very thin. Cut into "tatters", about 1 inch by 2 inches. Salt well.

Smash and slice garlic. Slice shallot into thin ribbons and mince rosemary. Heat 2 tablespoons olive oil in a large cast iron skillet. Add garlic, rosemary, and shallot and cook over low heat until transparent. Add mushrooms and saute until cooked through, about five minutes, then remove to a bowl and set aside.

Turn heat up to medium and add additional tablespoon olive oil if needed. Add steak, spreading out the pieces so there's no overlap. Cook on medium heat, turning once, just until there's no visible red, about 3 minutes total. Return mushroom mixture to the pan, add balsamic vinegar, and toss to coat. Remove pan from heat. Add arugula, tossing to wilt slightly. Serve immediately, garnishing with salt, pepper, shaved parmesan, and additional balsamic vinegar if desired.

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So, what about balsamic vinegar. Not sure if it's paleo, or if I could make it...