PALEO CHOCOLATE CAKE

Despite all the fancy desserts I have had in Michelin restaurants in France and the US, I still just want a nice, chocolate cake after dinner with a side of my Paleo vanilla bean gelato. I have experimented with several gluten free flours, and realized that I just don’t do well with grains in general. It’s also a lot “easier” to bake paleo, and overall, I prefer the texture. 

Paleo Chocolate Cupcake paired with Jöne's Gourmet Gelato Vanilla Bean © Chef Jöne Pan

Paleo Chocolate Cupcake paired with Jöne's Gourmet Gelato Vanilla Bean © Chef Jöne Pan

INGREDIENTS:
Serves: 10-12

1/2 c grass-fed butter (I use Kerrygold), ghee, coconut oil, OR coconut ghee
8 oz of dark chocolate (I use Guittard or Valrhona [dairy free] as I haven’t had any reactions to them)
1/2 c xylitol
1/3 c almond, or hazelnut flour
1/4 c raw cacao powder
1 t vanilla extract
3/4 t baking soda
1 t sea salt
5 eggs
1/3 c dark chocolate chips
*Sliced, chopped nuts of choice 

2 cupcake pans, OR 1 loaf pan

1) Preheat the oven to 350 F.
2) Fill cupcake pans with cupcake baking cups, or lightly grease a loaf pan with butter or other fat of choice.
3) In a bowl, add butter (or other fat of choice) and 8 oz of chocolate. Microwave for about 1 minute, or until melted. You can also use a water bath, if you like. Mix very well.
4) Add in xylitol, nut flour of choice, baking soda, vanilla, and salt. Incorporate all ingredients thoroughly.
5) Add in the eggs, one at a time, and mix well.
6) Add in chocolate chips, and mix well.
7) Pour into greased loaf pan, or into cupcake baking cups. Top off with chopped nuts, if desired.
8) Bake cupcakes for 20-30 minutes, or until a toothpick comes out clean. Bake loaf pan for 35-45 minutes, or until a toothpick comes out clean. 
9) Let rest for 20 minutes.
10) Enjoy with a scoop of Jöne's Gourmet Gelato.

Bon Appétit !

Roasted Chicken Legs, Peach Summer Herb Salad

Summer is my favourite season for fruits; California is plentiful of berries and stone fruits. Bonus is that they are low glycemic. Here is one of my staple recipes that I eat often. It's easy, delicious, and refreshing. 

Mise en Place / Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

Mise en Place / Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

INGREDIENTS
Serves: 2

2 Pastured chicken legs
8 oz romaine hearts, washed
1 ripe peach or stone fruit of choice (you can replace with berries if you like)
3 sprigs dill, washed
5 mint leaves, washed and julienned

1/2 lemon
3 TB olive oil
Salt & pepper to taste

*Paleo: You can add whatever spices you like to the chicken legs. My personal favourites are cayenne, cumin, paprika, and curry. 

1) Preheat oven to 400 F.
2) Generously salt and pepper pastured chicken thighs.
3) Over high heat in a cast iron pan, add in 1 tablespoon of olive oil. Add in chicken thighs, skin side down. Sear for 2 minutes.
4) Turn off heat. Turn chicken thighs over, and sear for another 2-3 minutes.
5) Put chicken thighs in the oven and bake for 10 minutes.
6) Wash romaine hearts, peach, dill, mint, and lemon.
7) Chop romaine hearts into 1/2 inch pieces, thinly slice peach (or grill!), and finely chop dill. Add everything into a bowl.
8) When the 10 minutes are up, turn oven down to 350F. Bake chicken for an additional 20 minutes.
9) When chicken thighs are done, remove from the oven and let rest for 10 minutes.
10) Slice lemon in half and remove seeds.
11) Squeeze lemon juice on top of salad. Drizzle 1 - 2 tablespoons of olive oil on top. Season with salt and pepper to your liking. Mix well.
12) Julienne mint. 
13) Serve salad next the finished chicken thigh. Garnish with mint!

Bon Appétit !

Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

Jöne's Green Juice

I typically don't drink a ton of juice because of the sugars from fruit, but when I do, I LOVE green juices! Here is a pretty simple, balanced, green juice that is slightly sweetened with apples which are low glycemic.

(Since juicing can get cumbersome at times, check out my recipe collaboration with Über Fresh. You can taste a ton of interesting and delicious juice combinations!)

INGREDIENTS
Serves: 2-3

1 Lemon
5 celery branches
2 cucumbers
14 oz romaine
10 oz spinach
3 fuji apples
8 oz kale

1) Wash all ingredients well.
2) Add all ingredients in a juicer. 
3) Drink and enjoy!

Jöne's Green Juice © Chef Jöne Pan

Jöne's Green Juice © Chef Jöne Pan

Easy Tuna Salad

I have never been the biggest fan of sandwiches in my pre-gluten free days except for warm sandwiches like the Tuna Melt, or the simple tuna baguette sandwiches that you find in France. Here is a Paleo version of a tuna salad, which is very easy and tasty. I like to enjoy this with a side of raw, crunchy vegetables, stir fry, or on top of mixed greens. On a cheat day, I will make it with Bread SRSLY's amazing gluten-free sourdough. The following recipe is AIP with the addition of other options/substitutes.

Mise en Place / Easy Tuna Salad © Chef Jöne Pan

Mise en Place / Easy Tuna Salad © Chef Jöne Pan

EASY TUNA SALAD (DAIRY FREE, EGG FREE, AIP)
Serves: 2-4

2 cans of wild, sustainable tuna, drained well (water or olive oil works)
1 branch celery, small dice
1 small apple, diced
1/4 onion, small dice

*3-4 TB coconut cream 
2-3 TB apple cider vinegar
Salt & pepper to taste

*optional (Paleo, but NOT AIP): Use real mayonnaise made with olive oil and pastured egg yolk OR Primal Kitchen Mayo. Add 1/2 tsp curry powder and a dash of cayenne for a bit of an extra oomph.

Mixed greens, or raw veggies or your own choosing

1) Wash and prep celery, onion, and apple. Drain tuna. Add everything into a bowl.
2) When opening a can of coconut cream, scoop out the cream with a spoon. You can drain the liquid and use it for another recipe.
3) Add the rest of the ingredients into the bowl. Mix well. Season to taste.
4) Serve atop mixed greens, or raw veggies of your own choosing. 

Bon Appétit !

Easy Tuna Salad © Chef Jöne Pan

Easy Tuna Salad © Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan

Next to chocolate cake, I am a huge lover of in-season fruit crumbles; particularly stone fruits. California offers some of the best stone fruits, specifically Andy's Orchard. I am so spoiled by Andy's Orchard, that I am hesitant to go anywhere else. This recipe uses 4 - 5 varieties of apricots, nectarines, peaches, and plums combined. The fruits are grown with such tender loving care, and only picked when ready. They are so sweet, there is no need to add natural sweeteners to the fruit base. I hope you are as lucky as me to source such high quality stone fruits.

Here is my Stone Fruit Crumble, and in the case of using fruits from Andy's Orchard, it is also called the Orgasm Crumble. Get ready for an orgasm in your mouth!


Stone Fruit Crumble aka Orgasm Crumble (Paleo, Gluten & Egg Free)
Serves: 8-10
Adapted and inspired by Zenbelly's Peach and Cherry Cobbler

*1 lb stone fruits of choice, washed and largely diced
1 TB lemon juice
1 TB coconut flour

1/4 cup grass-fed butter or ghee, melted
2 TB flax seed
1/2 TB baking soda
1/2 tsp rosemary sea salt 
1 TB vanilla extract
2 TB birch xylitol
1/2 tsp cinnamon
1 cup almond flour
3/4 cup toasted pecans, chopped
1/2 tsp fleur de sel

1 pint of Vanilla Bean by Jöne's Gourmet Gelato

1) Preheat oven to 375F.
2) In a large bowl, wash and dice stone fruits of choice. Add lemon juice and coconut flour. Combine well, and set aside.
3) In another bowl, add melted butter and flax seed. Let sit for a few minutes until the flax seed "blooms." Grease an 8 x 8 dish or tarte pan.
4) In the bowl of butter and flax seed, add in bakind soda, salt, vanilla extract, cinnamon and birch xylitol. Mix well.
5) Add in the almond flour and chopped pecans. Mix well.
6) Add the bowl of fruits into the dish or tarte pan. Evenly spread the crumble on top, and press down lightly. Sprinkle top with fleur de sel.
7) Bake for 15 minutes at 375F. Lower temperature to 350F, and bake for another 8 - 10 minutes. 
8) When cooled down, scoop into a bowl and top off with a scoop of Paleo Vanilla Bean gelato made by yours truly.

Bon Appétit !

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan

Cauliflower Rice

Cauliflower rice is such a staple dish when following a paleo lifestyle. This is another super easy recipe; you can add or subtract any of the ingredients to whatever is looking good during that season, or with whatever is leftover in your fridge. This particular recipe is made with pancetta and light herbs. I also did a more chunkier version.

Mise en Place / Cauliflower Rice © Chef Jöne Pan

Mise en Place / Cauliflower Rice © Chef Jöne Pan

INGREDIENTS
Serves: 4-6

1 TB coconut oil, olive oil, or lard
1 small onion, diced
1 carrot, peeled and diced
4 oz pancetta, bacon, or pork belly, diced
1 clove garlic, minced
2 sprigs thyme
1 head cauliflower, washed and grated (you can use a cheese grater, or food processor).

1/4 tsp cayenne
1/2 tsp turmeric
Sea salt
Freshly ground pepper
Butter

*AIP: Use uncured pork. Remove cayenne and butter.

1) Wash and prep all ingredients. 
2) In a cast iron skillet, over medium high heat, add in diced pancetta and diced carrots. Sauté for 2 - 3 minutes.
3) Add in diced onions, garlic, and thyme. Sauté until nice and caramelized, another 3 minutes.
4) Add in grated cauliflower. Sauté for another 3 minutes, or until tender.
5) Season with cayenne, turmeric, salt, and ground pepper.
6) Finish with a knob of butter.

Bon Appétit !

Cauliflower Rice / PALEO-fied © Chef Jöne Pan

Cauliflower Rice / PALEO-fied © Chef Jöne Pan

Pesto Pasta

I am such a big fan of pesto. It's so easy to make, and tastes better than whatever you will find in a jar at the store. Try it with fish, chicken, steak, or as a dip with raw veggies.

Mise en Place / Pesto Pasta © Chef Jöne Pan

Mise en Place / Pesto Pasta © Chef Jöne Pan

INGREDIENTS
Serves: 4 - 5

*3/4 cups pine nuts
6 garlic cloves
3 cups basil, washed, stems removed
1 - 1.5 cups olive oil
Juice of 1/2 lemon
Kosher or Sea Salt
Freshly ground Pepper
*Butter

5 zucchini, washed and made into zoodles (noodles)
OR
*2 cartons of Paleo fettuccine (I am a big fan of Cappello's Gluten Free)

*AIP: Swap out the pine nuts with 1/3 cup shredded unsweetened coconut. Use zoodles.

1) To make zoodles by hand: Wash zucchini. Using a mandoline, carefully slice zucchini, about 1/4 inch thick. Julienne into zoodles. On a plate with a paper towel, lightly salt zoodles to drain the water, and set aside in the fridge. You can also purchase a Zoodle maker like this.
2) In a food processor, pulse garlic, basil, pine nuts, lemon juice, and olive oil.
3) Season with salt and pepper. Add more olive oil and lemon juice, if needed, or to desired consistency.
4) In a pan over medium-high heat, add in a knob of butter. Add in zoodles, and cook lightly for 1-2 minutes. Remove from heat. (If using Cappello's, follow instructions on box.)
5) Add in pesto to zoodles. Mix well. Serve with freshly ground pepper, and pints nuts.

Bon Appétit !

Pesto Pasta / PALEO-fied © Chef Jöne Pan

Pesto Pasta / PALEO-fied © Chef Jöne Pan

Pesto as a dip / PALEO-fied © Chef Jöne Pan

Pesto as a dip / PALEO-fied © Chef Jöne Pan

Estouffade de Bœuf Bourguignonne

Estouffade de Bœuf Bourguignonne, or simply Beef bourguignon is a traditional French dish which was previously a peasant food. It was made as a ways to tenderize cuts of meat that would have been too tough to cook otherwise.

From the Burgundy region of France, it is typically braised in Burgundy red wine. For some reason, I do not have reactions to wines from France; I like to use Syrahs, wines from Burgundy, or Côtes du Rhône. Thanks, Trader Joe's for providing cheap French wines perfect for cooking (and drinking!)

The original meaning of Estouffade was a type of rich, brown stock made by Auguste Escoffier. It was used as a base for other sauces, ragouts, and/or braises. The technique includes marinating meat in red wine, searing, then braising in a tightly covered pan. The modern meaning of Estouffade is simply braising.

My recipe of Estouffade de Bœuf Bourguignonne is a "cliff notes" version. I've cut down a few steps to make it a faster process, Paleo/AIP, and last, but not least, rich and delicious!

Mise en Place / Estouffade de Bœuf Bourguignonne © Chef Jöne Pan

Mise en Place / Estouffade de Bœuf Bourguignonne © Chef Jöne Pan

INGREDIENTS
Serves: 4-5
*1 packet of sustainable bacon, sliced into lardon/pieces
2 lb grass-fed/pastured beef stew meat (i.e. chuck roast)

1 large yellow onion, peeled, and roughly diced
2 medium sized carrots, washed, and roughly diced
4 garlic cloves, smashed
5 sprigs thyme
3 bay leaves
*1 bottle red wine (I opt for Burgundy, Côtes du Rhône, Syrah, or any full-bodied wine)
4 cups water OR beef stock/broth
20 pearl onions, peeled
*1/2 lb mushrooms, washed and cut into halves
*1 tablespoon of grass-fed butter or ghee
2 tablespoons of freshly chopped parsley
Salt & Pepper

*2 cartons of Paleo fettuccine (I am a big fan of Cappello's Gluten Free/Grain Free)
OR
5 zucchini, washed and made into zoodles (zucchini noodles)

*AIP: Use uncured bacon. Remove red wine, mushrooms, and butter. Use more water or beef stock/broth in place of red wine. Use "zoodles" instead of Paleo noodles/Cappello's which is nut based.

1) Thinly slice bacon strips into lardons/chunks. Over high heat in a dutch oven or soup pot, sauté and render the fat from the bacon to make bacon bits. Turn down the heat to medium after a couple minutes.
2) While bacon is crisping up, wash and prep onions, carrots, garlic, thyme, and bay leaves. Tip for pearl onions: Put an X mark into the root end of the onion, and put into a bowl of water. You can prep this later when stew is simmering.
3) Generously salt stew meat. 
4) When bacon bits are done, strain and separate the lardons/bacon pieces and bacon fat. Keep the bacon fat for future use. Set aside lardon/bacon pieces.
5) In the same dutch oven/pot, over high heat, add bacon fat if needed. Sear the stew meat, 1 to 2 minutes on each side, or until nicely caramelized.
6) Add diced onions, carrots, garlic, thyme, and bay leaves. Scrape the bottom of the pan with the vegetables and meat. Sauté for about 5 minutes.
7) Over high heat, add in bottle of red wine. Bring to a boil and cook out alcohol, about 3 to 5 minutes.
8) Add enough water OR stock/broth so that it's about 1 inch above the stew meat/vegetables. Bring to a boil, then lower to a simmer, covered. Simmer for 2 to 3 hours, or until fork tender. Top off with more water if/when it reduces.
9) While stew is simmering, peel pearl onions and set aside. Wash mushrooms, cut in half, and set aside. Chop parsley.
10) If making zoodles by hand, wash zucchini. Using a mandoline, carefully slice zucchini, about 1/4 inch thick. Julienne into zoodles. On a plate with a paper towel, lightly salt zoodles to drain the water, and set aside in the fridge. You can also use a zoodle maker like this.

Zoodle prep © Chef Jöne Pan

Zoodle prep © Chef Jöne Pan

Zoodles! © Chef Jöne Pan

Zoodles! © Chef Jöne Pan

11) 30 minutes before stew is done, add in pearl onions and mushrooms. Cover and simmer on low.
12) Bring a separate pot of water to a boil. To make Capello's Gluten/Grain Free Fettuccine, add 2 cartons of noodles into boiling water for 1 minute. Drain and set aside.
13) When stew is finished, remove from heat, remove bay leaves and thyme sprigs. Optional: mash veggies to make a thicker, sauce like consistency.
14) Season with salt and pepper. Finish with butter.
15) I like to serve hot stew on top of a heaping amount of raw zoodles. The residual heat will cook the zoodles a little bit. If using Capello's, serve stew on top of a small mound of Capello's fettuccine.
16) Garnish with chopped parsley, and freshly cracked pepper.

Bon Appétit !

Estouffade de Bœuf Bourguignonne / PALEO-fied © Chef Jöne Pan

Estouffade de Bœuf Bourguignonne / PALEO-fied © Chef Jöne Pan

Potage Saint Germain

Potage Saint Germain [Split Pea Soup] is one of my favourite soups to make. It's simple, delicious, and nourishing. It dates back to 1660 as a traditional peasant food, but was later refined so that it could be served to Louis XIV of France at the court of Château de Saint-Germain-en-Laye. You can use fresh peas, or high quality frozen peas. I opted for organic frozen peas found at Whole Foods.

Mise en place / Potage Saint Germain © Chef Jöne Pan

Mise en place / Potage Saint Germain © Chef Jöne Pan

INGREDIENTS
Serves: 4-6

*1 packet of bacon, sliced thin
1/2 leek (any part), washed and sliced into 1/2 inch rounds
2 medium sized carrots, washed and cut into 1/2 inch rounds
1 medium yellow onion, roughly diced into chunks
2 garlic cloves, smashed
5 sprigs thyme
2 bay leaves
1 lb fresh or frozen organic peas
1.5 pints chicken stock (home made, or pasture sourced)
5 oz organic coconut cream or milk
*1 tablespoon of grass-fed butter or ghee
Salt & Pepper
Optional: garnish with a dollop of coconut cream/milk, and/or chervil

*AIP [Autoimmune Paleo]: Use uncured bacon. Remove butter.

1) Thinly slice bacon strips. Over high heat in a dutch oven or soup pot, sauté and render the fat from the bacon to make bacon bits. Turn down the heat to medium after a couple minutes. You don't actually need all the bacon, but let's not kid ourselves. We will eat more bacon than what is needed for the soup while we are prepping.
2) While bacon is crisping up, wash and prep all the vegetables.
3) When bacon bits are done, strain and separate the bacon bits and bacon fat. Keep the bacon fat for future use.
4) In the same dutch over/pot, over medium-high heat, add bacon fat if needed. Add sliced leeks, carrots, onion, garlic, thyme, and bay leaves. Scrape bacon bits on the bottom of the pan with the vegetables. Sauté for about 5 minutes.
5) Add in peas. Saut
é for a couple minutes.
6) Add in the chicken stock and coconut milk/cream. Bring to a boil, then lower to a simmer, partially covered for 15 minutes.
7) Remove from heat. Remove bay leaves and thyme sprigs. 
8) Blend with an immersion blender or Vitamix.
9) Season with salt and pepper. Finish with butter.
10) Garnish with a dollop of coconut cream/milk, and/or chervil. Top off with bacon bits. Serve warm.

Potage Saint Germain PALEO-fied © Chef Jöne Pan

Potage Saint Germain PALEO-fied © Chef Jöne Pan