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cream of leek and chicken- casein free, low salicylate

 
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ReddyMcMeaty
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PostPosted: Tue Jan 15, 2008 11:49 am    Post subject: cream of leek and chicken- casein free, low salicylate  Reply with quote

This is casein free because I used butter oil instead of butter

You need baked chicken thighs, or breasts, thighs will taste better
Mince a bunch of leek, and optional celery root
Fry in a LOT of lard until leek is golden brown
In a blender blend 4 eggs with a lot of butter oil and some boiling water
Pour liquid into pan with cooked leek, add chopped cooked chicken and any drippings and juice from the cooked chicken.  Salt to taste

**for other family members you can add cooked potato to this, and if you are not worried about salicylates then add pepper, garlic is another nice option.
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Carnation
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PostPosted: Tue Jan 15, 2008 1:19 pm    Post subject: Reply with quote

Fantastic Meg, thanks for the idea.  I'm on the lookout for new recipes, since I'm feeling my way around this new world without chemicals.  You come up with these all on your own, don't you?
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adwred
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PostPosted: Tue Jan 15, 2008 2:02 pm    Post subject: Reply with quote

Hmm, I'm surprised the egg whites don't cook in the sauce. It's basically a hollandaise with whites included. I'd be curious to know what the texture of this is. Sounds yum, though!
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ReddyMcMeaty
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PostPosted: Tue Jan 15, 2008 6:36 pm    Post subject: Reply with quote

Red, they are already basically cooked before blending.  It is the same technique as the egg milks,  and the way i make my coffees except I dont add fat to the coffee...  When you pour boiling water on the eggs in the blender the whites cook and the yolks dont.  The resulting liquid is very creamy, and I didnt continue to cook the soup once I poured it into the pot,  it stayed creamy and liquid, no teeny chunks or anything.

It is definitely going to be a regular on our menu, everyone loved it, except the poor baby who had to eat breastmilk and chicken blended with rice.

Yes Carnation, I come up with them on my own..   I need to keep the family fed  Smile   OMG crispy Bacon would be heavenly in this, but not failsafe I guess.
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adwred
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PostPosted: Tue Jan 15, 2008 6:41 pm    Post subject: Reply with quote

Ah, OK. I was imagining a thicker thing that was cooked on the stove after blending. Sounds awesome!! And a good way to have soup without a glutamatey broth!
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PostPosted: Tue Jan 15, 2008 6:42 pm    Post subject: Reply with quote

Well then, I can envision a collaboration between you and A to write a family-friendly cookbook!  I love and admire an intuitive approach to cooking.
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PostPosted: Tue Jan 15, 2008 9:30 pm    Post subject: Reply with quote

Reddy, where can I procure some butter oil?  Evil
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ReddyMcMeaty
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PostPosted: Tue Jan 15, 2008 9:39 pm    Post subject: Reply with quote

If you don't have to avoid casein.. just use real butter,  but you can do it by melting butter and then letting it all separate - solids on the top and bottom need to be discarded (or eaten by someone who can eat casein),   or you can cook the butter on low heat until the solids are all browned and hardened and then strain the oil out.  I actually buy a lot of mine in the grocery store,  the product is called butaris here, but I don't think it's available over there.
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PostPosted: Tue Jan 15, 2008 9:43 pm    Post subject: Reply with quote

Hmmm... so is it sort of like ghee (indian clarified butter) then?

I can tolerate casein... I guess I was just kind of hoping I could use butter oil to make mayonnaise with, but ghee is solid so...  Confused

Butaris huh?  Where do you live, if you don't mind me asking?
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ReddyMcMeaty
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PostPosted: Wed Jan 16, 2008 6:32 am    Post subject: Reply with quote

I'm in Germany.  You can make it from ghee if you like!   There are some recipes for animal fat mayo, the key is just to soften the fat first before blending with the eggs,  and use just a tiny splash of hot water in the mix too, the hot water keeps the entire mixture soft and mayo like, despite the hard fat.
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PostPosted: Wed Jan 16, 2008 7:08 am    Post subject: Reply with quote

Ahhh. Ok. Thanks!

I saw your recipe for lard mayo, but I guess I was hoping to maybe use a milder animal fat, since I like to put it in my tuna and I'm not sure how I'd feel about piggy tuna... who knows, may like it though... I've been kind of lazy about attempting to create a store bought mayo replacement. Embarassed

I'll have to try a few different kind of animal fats and see what I like.
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PostPosted: Wed Jan 16, 2008 5:14 pm    Post subject: Reply with quote

note: don't reheat this, or leave it sitting in a pot to keep warm! You end up with liquidy scrambled eggs.    I made a swedish meatball variation... delicious, but then tried to keep it warm for Andy at lunch and he had chunky sauce.
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PostPosted: Wed Jan 16, 2008 5:23 pm    Post subject: Reply with quote

Did someone say swedish meatballs? Love
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PostPosted: Wed Jan 16, 2008 5:26 pm    Post subject: Reply with quote

Why am I the only person who doesn't really like breadless meatballs? They're just not the same. You get these tough little knots of meat that shrink up and get all knobbly, even if you don't cook them through. Not like the tender, perfectly round ones that start with a panade or have lots of fresh bread crumbs in... Maybe I'm just fussy.
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PostPosted: Wed Jan 16, 2008 5:36 pm    Post subject: Reply with quote

This won't help you at all, red, but I dairy mine up, mix 'em with homemade cream cheese.  You're right, they're not as good as the breaded-up version, but they stay pretty tender
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ReddyMcMeaty
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PostPosted: Wed Jan 16, 2008 5:57 pm    Post subject: Reply with quote

You're right Red.  Very well minced mushrooms can do a lot for them though, as can just eggs.
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PostPosted: Wed Jan 16, 2008 6:00 pm    Post subject: Reply with quote

Can't do mushrooms - glutamates. Yes, eggs help, but, still... I might try only yolks, which might up the tenderness/fat factor without the extra tough proteiney whites?
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PostPosted: Wed Jan 16, 2008 6:01 pm    Post subject: Reply with quote

I also put everything in the food processor and really whip it up.  Yes, I love my kitchen machines
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PostPosted: Wed Jan 16, 2008 6:20 pm    Post subject: Reply with quote

Egg-white free might work pretty well.  A little extra fat goes a long way toward tenderness.

I'll have you know that thanks to this thread, I'm making swedish meatballs for lunch.   Laugh
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PostPosted: Thu Jan 17, 2008 12:19 am    Post subject: Reply with quote

I make mine with liver and yolks and it has a really good texture. No knotty bits to it. And you can't really taste the liver.
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PostPosted: Thu Jan 17, 2008 12:29 am    Post subject: Reply with quote

Do you puree it all in a food processor? Or mince the liver, by hand?
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PostPosted: Thu Jan 17, 2008 3:44 am    Post subject: Reply with quote

I usually saute it first and then puree it with the yolks. Once that's creamy-ish I add the ground beef and/or pork sausage. Just a few quick pulses to incorporate the meats, liver and yolks. Too much overmixing gives it an odd texture. And I think dries it out when cooking. I also add any spices when adding the meat, to avoid any additional mixing.

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