I love carbs of all kinds, but Indian naan has to be one of my favorites. Last year my mom and I went on a naan baking binge, trying to find the right recipe and technique. There is quite a lot of variation. Some call for yeast, others just use plain yogurt. Some are baked, some cooked in a pan on the stove. My mom and I had lots of good bread, but nothing quite like the naan served in Indian restaurants.
Finally I found something that compared. This is a yeast recipe, and though naan is meant to be baked in a high-heat tandoor oven, I prefer to make it on the stovetop because it’s easier to flip. Ghee is a clarified butter that you can get from some markets or make yourself by simmering butter until all the water evaporates and you can separate the fat from the milk solids. I used simple melted butter, and that was just fine.
Continue reading “Best Naan Bread Yet”
I know I?m late to the game, but soup is my new make-it-up-as-you-go-along meal. My mom didn’t make many soups when I was growing up, so maybe that?s why I never realized how easy they can be. But to think, without a recipe you can turn a pot of tap water into something this delicious…
I made my own shortcut version of stock based on my memories of watching Ina Garten. I didn?t have three whole chickens as she requires, but filled the soup pot with water, added four frozen chicken tenderloins (something on the bone would surely be better), a carrot, some celery, a few unpeeled shallots, cabbage leaves, dried rosemary and lots of salt and pepper. Knowing this would be tortilla soup, I tossed in the stems of a bunch of cilantro, which would have gone in the trash otherwise. The shallots worked well since I was out of garlic (kitchen blasphemy, I know).
After an hour, I strained the broth, saving and chopping the chicken, carrots and celery stalks after throwing out the rest of the mush. From there I added stewed tomatoes, corn and anything else that seemed right in tortilla soup: oregano, cumin, chili powder, lime juice…
It would be good with black beans, zucchini, bell pepper, chilies and anything else you can think of. I know I’ll be improvising more soups in the future, and you should too.
Continue reading “Tortilla Soup”