Naan

Naan Bread

Because we live in the deep dark Scottish countryside, fresh naan bread is not available unless we visit a restaurant. I decided to try my hand at making them one year. Pleased with the results, I ended up making them for years.

This recipe from Madhur Jaffrery's Eastern Vegetarian Cooking. The recipe is modified for domestic ovens so that you don't feel the need to buy a clay tandoor. The recipe calls for a great deal of plain yoghurt. Conveniently, I have a coal fired range in my house. It was discovered that if the door to the oven portion of this range was left open, the temperature inside was perfect for the making of yoghurt. This means that I only ever have to buy a small amount of yoghurt as starter and make the pint of yoghurt needed here at home.

A different recipe that doesn't require any yoghurt can be foundHERE.
1lb/450g plain white flour
1tsp baking powder
1/4 tsp salt
about 15 fl oz plain yoghurt
unsalted butter (optional)

Sift the flour, baking powder and salt into a bowl. Slowly add as much yoghurt as you need to gather the flour together and make a soft dough. Knead for 10 minutes and form a ball. Put the ball in a bowl and cover the bowl with a damp cloth. Set this aside in a warm place for 1 1/2 to 2 hours. Knead the dough again and divide into nine equal parts. Keep these covered util you are ready to bake them.

Heat a cast iron frying pan or griddle over a lowish flame.

Pre-heat the grill

Take one of the parts of dough and make a ball out of it. Flatten it and then roll it out on a lightly floured surface until it is about 1/4 inch thick.

When the frying pan or griddle is hot, slap the naan onto the frying pan. Let it cook for a few minutes. It will puff up a bit, sometimes it will puff up completely. Now place the whole frying pan or griddle under the grill to cook the top half of the naan. This was always the part that my children loved and where the bread got the nick name "puff-a-puff" bread. The bread will puff as it cooks. You will know it is finished because reddish spots will have appeared on the surface of your naan. Remove the naan with a spatula and brush with butter if you like. Make all your naans this way, keeping them stacked and covered with a clean cloth.

http://whiteleesfood.blogspot.com/2006/08/naan-bread.html

Bristol drink - French 75

1/2 oz ea.
Caravela limoncello
Cointreau
Hendricks gin
Shake pour
Top off with champange



http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs073.snc3/14128_1436403396418_1422972958_1202590_7791935_n.jpg

Rainbow Trout over Fettuciune with White Dill Cream

Ciabatta

The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for... more ›

Ingredients

For sponge:

• 1/8 teaspoon active dry yeast
• 2 tablespoons warm water (105°‐115° F.)
• 1/3 cup room-temperature water
• 1 cup bread flour*

For bread:

• 1/2 teaspoon active dry yeast
• 2 tablespoons warm milk (105°‐115° F.)
• 2/3 cup room-temperature water
• 1 tablespoon olive oil
• 2 cups bread flour*
• 1 1/2 teaspoons salt

• *available at many supermarkets and by mail order from The Baker's Catalogue, tel. (800) 827-6836

print a shopping list for this recipe

Preparation

Make sponge:
In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Make bread:
In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.)

Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F.

Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

Read More http://www.epicurious.com/recipes/food/views/Ciabatta-Italian-Slipper-Bread-14976#ixzz0gIUBgeNt

 

http://www.epicurious.com/recipes/food/views/Ciabatta-Italian-Slipper-Bread-14976

Bakerman Bakerman...

Last night Chef Adrien and I made yummy Snickerdoodles for the Family! He was very careful to make the just like Daddy's and he did a great job following the guidlines (not to make them the size of tennisballs, regardless how tempting that may be). The trick is to make them so that the center is just a bit gooey still; otherwise you must eat them while they are still warm (shame shame). 8-10 min seemed a bit long, next time I will try for 7 minutes I think.

Thanksgiving Turkey Club w/ centercut applewood bacon and fresh pesto

You have been sent 1 picture.

IMG_8211.CR2

These pictures were sent with Picasa, from Google.
Try it out here: http://picasa.google.com/

pesto pasta

You have been sent 1 picture.

IMG_8124.CR2

These pictures were sent with Picasa, from Google.
Try it out here: http://picasa.google.com/

Sriracha sauce history

 http://www.nytimes.com/2009/05/20/dining/20united.html

First Homemade Pizza Night!

Hot Dog w/ Pineapple & Spinach Pizza!

Whole Foods Market Butternut Squash and Crab Bisque

http://m.rockymountainnews.com/news/2007/Feb/21/whole-foods-market-butternut-squash-and-crab-feb/

 

Whole Foods Market Butternut Squash and Crab Bisque, Feb. 21

Published February 21, 2007 at midnight

I am totally addicted to the creamy Crab and Butternut Squash soup at Whole Foods. Can you get the recipe? - Sharee Brend

Although we've gone back to the well a lot, Cathy Cochran-Lewis, marketing director/ coordinator for the Rocky Mountain region of Whole Foods, has been incredibly helpful. The recipe has been broken down into a manageable size and has an unexpected sweetness.

Please send restaurant recipe requests to Marty Meitus, food editor, 101 W. Colfax, Denver, CO 80202 or Meitusm@Rocky MountainNews.com.

Whole Foods Market Butternut Squash and Crab Bisque

Yield: About 4 quarts

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 to 2 pounds butternut squash, peeled and cubed

1 large yellow onion, diced

1 cup fresh carrots, diced

1 cup fresh celery, diced

1 quart chicken broth

4 large cloves garlic, roasted (see note)

1 tablespoon fresh sage leaves, finely chopped

1 cup heavy cream

8 ounces crab claw meat

Salt and pepper, to taste

• Prepare roasted garlic.

• In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil.

• Once butter is melted, add squash, onions, carrots, celery and garlic. Sauté 5 minutes.

• Add 3 cups of broth, reserving the rest.

• Cover pot and simmer until squash is very tender (about one hour).

• Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan).

• Thin with remaining broth if needed.

• Fold in the crab meat and sage. Season with salt and pepper and serve.

Editor's note:To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.

Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.

Pealla

You have been sent 1 picture.

2009.04.19_Pealla-19.JPG

These pictures were sent with Picasa, from Google.
Try it out here: http://picasa.google.com/

Pork

You have been sent 1 picture.

2009.01.25_Stuffed Pork Dinner.25_Dinner-10.JPG

These pictures were sent with Picasa, from Google.
Try it out here: http://picasa.google.com/

These are AWESOME!

LEMON GINGER SCONES
http://www.joyofbaking.com/SconesLemonGinger.html

RED VELVET CAKE
http://www.joyofbaking.com/RedVelvetCake.html

alternative:
http://elise.com/recipes/archives/007128red_velvet_cupcakes_with_cream_cheese_frosting.php
(for the most part the exact same recipe minus the Mascarpone cheese
for the frosting)

PUMPKIN SCONES
http://www.joyofbaking.com/PumpkinScones.html

The pumpkin puree has enough to make a difference in the liquid portion so just use 1/3 cup of buttermilk!

PUMPKIN BREAD
http://www.joyofbaking.com/breakfast/PumpkinBread.html

BISCUITS
http://www.joyofbaking.com/Biscuits.html

Chipotle Stuffed Pork Chops

1 clove Garlic

1/2 round Boursin Garlic Cheese

8 oz. Chorizo

4 chipotle (seeded)

3 oz. Fresh Sage

11 Servings 3/4"-1" thick

Butter 

Fingerling Potatoes

Fresh Thyme

Garlic

Red Wine

Cream

When coating pork with chipotle sauce, don't spread on outside if you plan to sear the meat

Award Winning Soft Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)



1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yield: 72 servings




Calories: 176 kcal
Carbohydrates: 20 g
Dietary Fiber: 0 g
Fat: 10 g
Protein: 2 g
Sugars: 13 g

Source: Yahoo

Fish Tacos with Mango Salsa and Cilantro Lime Sauce

Fish Tacos with Mango Salsa and Cilantro Lime Sauce
Makes 2 servings. Recipe from Culinate.

Ingredients
1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
2 Tbsp. soy sauce

10 to 12 corn tortillas
3 cups shredded cabbage

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into ¼-inch squares
1/2 small red onion, finely chopped
1 jalapeño pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into ½-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

Directions
Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, sour cream, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.

For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.


Source: http://www.loveandoliveoil.com/2008/04/fish-tacos-with-mango-salsa.html