Chop four slices of bacon and start cooking them over medium heat.

Chop one small onion, three small carrots, two sticks of celery.

Add them to the cooking bacon, with the fat.

Let them cook until the onions start to go transparent.

Add a cup or two of beer.

Add 3 or 4 fingerling potatoes, cut into small bite sized pieces.

Add water to cover and let this simmer until the potatoes are soft.

Chop four or five small squid into half-inch square pieces. Tentacles can be left in larger pieces.

Put these in a pan with a few tablespoons of melted butter. Cook briefly until the squid firms. (Ten or fifteen seconds, thirty at most.)

Add the squid to the simmering potato mixture.

Add a cup or two of small scallops, and a cup of small shrimp.

Cook a roux, equal parts butter and flour until the flour is golden-brown.

Add it to the simmering mixture and whisk to combine, and remove the heat.

Add 3/4 cup of heavy cream, or 1 1/2 cups of half and half.

Let stand for a bit, and serve.

Season with salt and pepper, and add a quarter cup of chopped fresh dill.

Simmer until warmed through again. Don’t let the scallops overcook.

Let cool slightly

Boil 1 cup of water

Add 2 sticks of butter and let it melt completely

Remove the mixture from heat.

Add 1 cup of Glutino all-purpose gluten-free flour. Another mix with some bean flour might have better texture at the expense of flavor.

Add 1/2 teaspoon Xanthan Gum

Add 1 tablespoon tapioca flour

Beat and add three eggs, one at a time, incorporating completely.

The dough will start out the texture of mashed potatoes, but eventually become a soft, pliable consistency between dough and batter. Work the batter hard until it’s completely smooth.

Heat oil for deep frying to 375 °F.

Fill a pastry bag with the dough, cut a 1/2" hole for the tip. Squeeze sticks or curls into the hot oil carefully. 

Fry until golden.

Make the filling first. The cake has to be hot to roll around it.

Filling:

Blend 2 bananas, a can of coconut milk, 3 eggs, a little cinnamon and coriander.

Bake at 350 until set.

Cake:

Drop oven to 325.

Separate five eggs. Beat the whites into stiff peaks.

Blend three bananas, 2 tbsp coconut flour, 2 tbsp almond meal and the egg yolks until smooth.

Add 3/4 cup unsweetened coconut shred.

Fold the two parts together gently, trying not to destroy the loft of the egg whites

Pour onto a parchment lined sheet pan.

Bake until golden and egg has set.

Pull it out of the oven and immediately spread the custard over the surface, then roll the cake end over end. Put it seam side down on a tray. The cake will stay moist without any trouble or wrapping.

1 teaspoon coconut oil
1 can tomato paste

Fry the paste in the oil, keeping it moving as it starts to caramelize

1 cup pineapple juice
1 teaspoon guar gum

1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon cayenne pepper
1/2 teaspoon hot paprika

a few drops of smoke flavor

toast 1/2 teaspoon fenugreek seeds, grind and add.

Cook stirring constantly, caramelizing as much as possible.

Adjust the amount of juice to get the texture right for ketchup. Dip things in it and pretend you’ll have enough left to save for later.

1/4 cup peppermint leaves
1 small can diced tomatoes
1 small can tomato puree or crush.
1 tablespoon ras el hanout, or at least cumin, cinnamon and clove
salt and pepper to taste.

Cook in a pan greased with olive oil, letting it start to caramelize around the edges between stirs (it should look like “barely beginning to stick” each time, and have the pleasant hissing noise of fresh moisture hitting a hot pan as you stir.

Serve over cous-cous with meatballs.

1 eggplant, cut in 1/2 inch cubes
5 or 6 mushrooms, small dice
1 shallot or 1/3 red onion, chopped fine
1 tablespoon ras el hanout spice mix
garlic to taste

Sautee in olive oil (rather a lot — a quarter cup or more is awesome)

Add a half can of diced tomatoes, and salt to taste. Sautee until starting to dry again.

Serve cold.

1 pound ground lamb, room temperature
1 egg, beaten
1/4 cup almond meal (optional, and bread crumbs would be fine if you’re not being gluten-free)
2 tablespoons dried parsley
2 tablespoons dried peppermint (I stole it out of my tea jar)
1 or 2 tablespoons ras el hanout spice mix. (See below)
the zest from one lemon, chopped fine
one tablespoon fresh ginger root, chopped fine

mix ingredients gently, trying not to overwork the meat.

Pan-fry in a couple tablespoons of olive oil on all sides (6-10 minutes total or so), then bake at 200°F for 20 minutes.

Ras el hanout
There’s no one perfect recipe, but mine was approximately equal parts of:

fresh toasted cumin seed, ground afterward
fresh toasted coriander seed, ground afterward
cinnamon
garlic powder
ginger root powder
paprika
mustard seed, toasted and ground

plus pinches of turmeric, clove and allspice, and a grating of nutmeg.

For the sauce:

* One underripe mango, coarsely diced (though ripe would work fine too, just be a lot sweeter)
* One quarter of an onion, chopped fine.
* Half a cup of chopped cilantro
* Two red ripe hot peppers, chopped fine and discarding the seeds (I used my favorite, fresno peppers, which are about the size of a jalapeño, but one could adjust all the way from a little bit of red bell to habanero peppers)
* A dash of fish sauce
* A few kaffir lime leaves, I used a pinch of the pickled canned and shredded ones

Sautee the onion, then add the peppers, then cilantro, lime leaves and mango. Add the dash of fish sauce, and cook until dry.

On top of the pizza, I put onion, mushroom, chicken marinated in soy sauce and ginger, and chunks of red bell pepper. Top with mozzarella, bake at 550ºF until the cheese and crust are crisp.

I used an extra-high-protein flour, super high in gluten and stretched super thin (so much gluten that you can’t actually ROLL the dough.) It was awesome.