Garlic Naan

Since I was having curried chicken for dinner with the family I wanted to make a side dish that could absorb the curry sauce. The only thing I could think of was rice and naan. I’ve had naan before and I really liked it so today I will be attempting to make garlic naan. Let’s hope I don’t mess it up to much.

Here are the ingredients needed for this recipe:

  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water
  • 1/4 cup + 1 Tbsp white sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 1/2 tsp baking soda (optional)
  • 3 1/2 cups bread flour
  • 2 tsp minced garlic, (optional)
  • 1/4 cup butter, melted + 1 tsp minced garlic

Step 1: In a large bowl, bloom the  yeast in the warm water and 1 Tbsp sugar. Let stand about 10 minutes, until frothy.

Step 2: Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Step 3: Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. (How to Knead Dough)

Step 4: Place dough in a well oiled bowl, cover with a damp cloth, cover bowl with plastic wrap, and set aside to rise.

Step 5: Let it rise 1 hour, until the dough has doubled in volume.

Step 6: Punch down dough, and knead in garlic.

Step 7: Pinch off small handfuls of dough about the size of a golf ball. [How to pinch dough (6:09)]

Step 8: Roll into balls, and place on a tray.

Step 9: Cover with a wet towel, cover tray with plastic wrap, and allow to rise until doubled in size, about 30 minutes.

Step 10: During the second rising, preheat grill to med-high heat.

Step 11: At grill side, roll one ball of dough out into a thin circle. (Since it’s been raining here randomly and I have no idea how to use the charcoal grill, I’ll be using a large pan for this)

Step 12: Lightly oil grill.

Step 13: Place dough on grill, cover with lid, and cook for 2 to 3 minutes, or until puffy and lightly browned. (In pan, 20 seconds or until golden brown on both sides)

Step 14: Brush uncooked side with butter, and turn over.

Step 15: Brush cooked side with butter, cover with lid, and cook until browned, another 2 to 4 minutes. (or in pan, 20 seconds)

Step 16: Remove from grill, and continue the process until all the naan has been prepared.

Notes: I recommend using a rolling pin to flatten the naan.

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Dulce de Leche Cake

A sweet and lush cake I couldn’t stop eating it. The smooth texture and heady scents of milk captivated my mouth and senses. This cake may take time to make, but it was worth the wait for it.

Here are the ingredients needed for this recipe:

  • 2 tsp. butter
  • 1 tbsp. plus 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1⁄2 tsp. fine salt
  • 6 eggs, at room temperature, separated
  • 1 1⁄4 cups sugar
  • 1⁄2 cup whole milk
  • 1 1⁄2 tbsp. dark rum (optional)
  • 1 tbsp. vanilla extract
  • 1  14-oz. can sweetened condensed milk
  • 1  12-oz. can evaporated milk
  • 1 cup heavy cream
  • 1  16-oz. jar dulce de leche (milk caramel)

Step 1: . Heat the oven to 350°.

Step 2: Grease a 9″ × 13″ baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside. (I recommend using a tin foil pan, because the ridges will keep the cake from floating)

Step 3: Sift the remaining flour, baking powder, and salt into a bowl and set aside.

Step 4: Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 3 minutes.

Step 5: While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks.

Step 6: Add the egg yolks one at a time, beating well after each addition.

Step 7: Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition.

Step 8: Add the rum and vanilla and beat again briefly until smooth.

Step 9: Pour batter into reserved baking pan and bake until golden brown, about 30 minutes.

Step 10: Set the cake aside and let cool slightly for 30 minutes.

Step 11: While cake is cooling, in a medium bowl whisk together the sweetened condensed milk, evaporated milk, and heavy cream.

Step 12: Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan.

Step 13: Pour the milk mixture over the warm cake and set aside to let cool completely.

Step 14: Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. (If the cake floats, place some weights on top of the plastic that’s over the cake, to keep most of the cake in the milk mixture)

Step 15: Spread the dulce de leche across the top of the cake and serve. (warm the dulce de leche for 1 minute in the microwave to spread easier)

Sweet Potato Pie

Sweet potato pie is a traditional side dish in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie. Marshmallows are sometimes added as a topping, but this was adapted more in the Northern United States than in the South. I haven’t made one of these in 7 years. Let’s hope I can get it right.

Here are the ingredients needed in this recipe:

  • 1 lb sweet potato or canned unsweetened sweet potato puree
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 Tbsp flour
  • 1 (9 inch) unbaked pie crust

Step 1: Place sweet potatoes in a large pot of water.

Step 2: Bring to a boil with sweet potatoes whole in skin for 30-40 minutes, or until done.

Step 3: Run cold water over the sweet potato, and remove the skin.

Step 4: Break apart sweet potato in a bowl. (You could place it in a blender to make it smooth)

Step 5: Add butter, and mix well with mixer.

Step 6: Stir in sugar, milk, eggs, nutmeg, cinnamon, cloves, ginger, salt, lemon juice, vanilla, and flour.

Step 7: Beat on medium speed until mixture is smooth.

Step 8: Pour filling into an unbaked pie crust. (I strained the filling before adding it into the crust)

Step 9: Bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until knife inserted in center comes out partially clean. (Pie will puff up like a souffle, and then will sink down as it cools.)

Step 10: When fully cooled garnish with whipped cream and ground cinnamon.

Double Layer Pumpkin Cheesecake

Since I always make a cheesecake of some sort for the holidays I thought I should try something different for Thanksgiving.

Here are the ingredients needed for this recipe:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp salt
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Step 3: Blend in eggs one at a time.
Step 4: Remove 1 cup of batter and spread into bottom of crust; set aside.
Step 5: Add pumpkin, cinnamon, salt, cloves, and nutmeg to the remaining batter and stir gently until well blended.
Step 6: Carefully spread over the batter in the crust.
Step 7: Bake for 35 to 40 minutes, or until center is almost set. (Will puff up after baking, but will go down in an hour or so)
Step 8: Allow to cool, then refrigerate for 3 hours or overnight.
Step 9: Cover with whipped topping before serving.
Note: You could layer as the bottom 1/2 cup of dulce de leche and when sliced it’ll look like there are three layers to the pie.

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