Allison Essays Bread
So, I don’t know if you know this, but I’m kind of a big deal.
Once upon a time, I was hungry. I checked the fridge to see if the food fairy had stopped by yet, but she hadn’t. I was stuck with mere staples. (Thank the LAWD they happened to be keto staples. amirite?)
So, here I was with a half-empty bag of coconut flour, a couple eggs, some cheese, a little bit of deli meat, and some kinda wilted spinach.
And then this happened:
Uh, yeah. That's a flippin' panini.
And it was freaking delicious. And ridiculously simple. So efficient!
I posted that picture in a big keto group on Facebook, and people went cray-cray for it!
So, because this happy accident was so dang simple, I started playing around with it.
And then BAM:
Cheddar onion hamburger bun!
But, oh no, that wasn’t enough!
Yeah. A strawberry shortcake. With raspberry reduction. I was feeling fancy.
Did you just feel your boring diet food standards shattering? Oh, the mutiny!
Bacon, egg & cheese biscuity goodness!
Pew, pew, pew!
Pumpkin French toast with cream cheese blob!
A garlic-herb biscuit to accompany my mommy's wonderful chicken devan!
Uh, yeah. Those are microwave cinnamon rolls. That are good for you.
Believe it or not, all the food in the pictures above was made from the same basic recipe, with a small addition or tweak here and there. And they were all made in the microwave! (Maybe a good toasting in a pan with some butter, here and there. The pizza was finished in the broiler.)
So, with a microwave and a little bit of creativity, the keto culinary world is at your finger tips. There’s a healthy sub for just about anything you can think of. No excuses!
Here’s the recipe!
2 T coconut flour (or almond flour, So I’m told. I’ve never tried it this way.)
1/4 tsp baking soda
1/4 tsp cream of tartar
1 T water (or heavy cream or whatever)
1 T melted butter
Mix the dry. Mix the wet. Mix the dry and wet. Smoosh into a greased, microwave-save container of your choice. Microwave for 60-90 seconds (depending on your container.) Let it cool a bit.
It’s seriously that easy.
Here’s the nutrition facts (for the basic coconut flour version):
Alison Roman delivers book of smashing recipes and smart, lively essays
Read this cookbook: “Dining In: Highly Cookable Recipes” by Alison Roman (Clarkson Potter, $30)
By Wendell Brock
Some years ago I got hooked on Laurie Colwin, the late novelist and Gourmet columnist, a fine writer who knew as much about roast chicken and hummus as she did love and melancholy.
Alison Roman, who has cooked in restaurants (Milk Bar, Momofuku) and editorial kitchens (Bon Appetit), reads a little like a contemporary Colwin–in that her voice dances with energy and wit and self-awareness and intelligence. She seems to have little interest in precious cooking, fancy kitchen gadgets or anything that distracts from honest ingredients and foolproof techniques.
To read Alison Roman is to feel a kind of instantaneous kinship. Or at least a desire to run in the kitchen and make her Anchovy-Butter Chicken with Chicken Fat Croutons.
“I’ve cultivated my own personal cooking style, which is hard to classify,” Roman writes in the intro of her first cookbook. “I wouldn’t call it lazy—I prefer the term lo-fi—but to give you some insight into my life as a home cook, I don’t own a blender, and up until a few months ago, I didn’t even own a food processor.” (She reneged on the latter for the love of good breadcrumbs.)
A Los Angeles native who lives in Brooklyn, Roman wants big flavor: “pork chops almost too salty, salad almost too lemony, bacon so crisp most would call it burnt.”
Thus she gives us ideas for simple bright veggie dishes (Raw Broccoli and Basil Salad with Peanuts and Shallot; Raw and Roasted Carrots and Fennel with Feta and Pistachios); amazing “knife-and-fork salads”; killer fruit salads (Persimmons and Pears with Blue Cheese and Spicy Pecans); “savory breakfasts” (no syrupy pancakes, waffles or pastries for her) and lots of wonderful recipes for grains, proteins and sweets. (She’s a former pastry chef.)
She claims to be quite the biscuit whisperer, and I can’t wait to test hers, as well as her Cocoa Banana Bread and Frozen Blackberries and Labne with Honey. (The latter is a no-churn ice cream, though she doesn’t call it that). If I want to impress a someone, I’ll make that famous Anchovy-Butter Chicken, a crisp salad and spring for a good bottle of wine.
And when I’m feeling lonely for Laurie Colwin, I’ll comfort myself by re-reading Roman’s “I Love Boiled Potatoes,” “Creamsicle, or the Most Delicious Thing,” “Meeting ‘The One’ ” (about East Village’s Prune), “How to Casually Frost a Cake” (nailed it!) and “A Perfect Tomato Recipe” (indeed!).
Roman is a dreamy cook, a food writer who can actually write, and she makes it all look so effortless and so delicious. Put “Dining In” at the top of your wish list; it’s among the best of the year.
Wendell Brock is an Atlanta-based food and culture writer, frequent AJC contributor and winner of a 2016 James Beard Foundation Award for journalism. Follow him on Twitter (@MrBrock) and Instagram (@WendellDavidBrock).
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