What''s cooking...?

[Chocol8]

Been tied up with a home construction project and a new job which has dramatically reduced my cooking time, and with Thanksgiving cancelled due to COVID, I may not even cook much this week. UGH!

[bleys21]

Much of what I brew is pretty simple stuff, even the Oktoberfest was basically 60/40% Munich and Pale malt, Hallertauer hops and a German dry yeast. Its bubbling away like mad right now

Ah, brewing.

I have a complete all-grain setup sitting in the basement, and there is a new brew shop with ingredients near me.
What am I waiting for? Brew a simple, light pale ale first?

[uwmcscott]

So I found a bag of lentils in the basement and decided to google a recipe yesterday, ended up finding an Alton Brown recipe for a somewhat middle-eastern style soup. That led to googling for some kind of indian flatbread to go with the soup and I found a Naan recipe. Having no clay oven, i decided to try grilling small portions right on the grill and it turned out fantastic. I have a old weber gas grill that came with very heavy enameled cast-iron grates and the bread got super puffy and nicely browned all around. Went great with the soup which was basically just finely chopped/sweated onions, carrots and celery and tomato, then some chicken broth and curry/cumin for spice. Simmered it for a couple hours and it was a great combo, will make that again.

[ID10t]

So I found a bag of lentils in the basement and decided to google a recipe yesterday, ended up finding an Alton Brown recipe for a somewhat middle-eastern style soup. That led to googling for some kind of indian flatbread to go with the soup and I found a Naan recipe. Having no clay oven, i decided to try grilling small portions right on the grill and it turned out fantastic. I have a old weber gas grill that came with very heavy enameled cast-iron grates and the bread got super puffy and nicely browned all around. Went great with the soup which was basically just finely chopped/sweated onions, carrots and celery and tomato, then some chicken broth and curry/cumin for spice. Simmered it for a couple hours and it was a great combo, will make that again.

I have a naan recipe I will try to remember to type up and send you if you like. I use a cookie sheet turned upside down on the grill and pre-heated. Had lentil "Sheppard's pie" last night.

[Gear_Junky]

So I found a bag of lentils in the basement and decided to google a recipe yesterday, ended up finding an Alton Brown recipe for a somewhat middle-eastern style soup. That led to googling for some kind of indian flatbread to go with the soup and I found a Naan recipe. Having no clay oven, i decided to try grilling small portions right on the grill and it turned out fantastic. I have a old weber gas grill that came with very heavy enameled cast-iron grates and the bread got super puffy and nicely browned all around. Went great with the soup which was basically just finely chopped/sweated onions, carrots and celery and tomato, then some chicken broth and curry/cumin for spice. Simmered it for a couple hours and it was a great combo, will make that again.

Nice! I love a lentil stew or soup with some lamb to round it out. You can't go wrong with AB and Good Eats, my favorite show. Alton hasn't been able to top that show even with any of his other shows, IMHO.

Re: naan, you can always use a seasoned cast iron skillet for these, even on stove top, but in the oven is probably better. It's a shame that most of the store-bought naan and pita flat breads are chemically leavened and have a ton of various synthetic garbage in them. It's bread, such a simple and beautiful thing, flour, water, salt and yeast, maybe oil. Commercial pizza dough/crust is no better. What a travesty.

[Tonray's Ghost]

Pork Barley Soup ( hard to get good beef soup bones here)

[Tonray's Ghost]

So I found a bag of lentils in the basement and decided to google a recipe yesterday, ended up finding an Alton Brown recipe for a somewhat middle-eastern style soup. That led to googling for some kind of indian flatbread to go with the soup and I found a Naan recipe. Having no clay oven, i decided to try grilling small portions right on the grill and it turned out fantastic. I have a old weber gas grill that came with very heavy enameled cast-iron grates and the bread got super puffy and nicely browned all around. Went great with the soup which was basically just finely chopped/sweated onions, carrots and celery and tomato, then some chicken broth and curry/cumin for spice. Simmered it for a couple hours and it was a great combo, will make that again.

I have a naan recipe I will try to remember to type up and send you if you like. I use a cookie sheet turned upside down on the grill and pre-heated. Had lentil "Sheppard's pie" last night.

Please post it up!

[ID10t]

So I found a bag of lentils in the basement and decided to google a recipe yesterday, ended up finding an Alton Brown recipe for a somewhat middle-eastern style soup. That led to googling for some kind of indian flatbread to go with the soup and I found a Naan recipe. Having no clay oven, i decided to try grilling small portions right on the grill and it turned out fantastic. I have a old weber gas grill that came with very heavy enameled cast-iron grates and the bread got super puffy and nicely browned all around. Went great with the soup which was basically just finely chopped/sweated onions, carrots and celery and tomato, then some chicken broth and curry/cumin for spice. Simmered it for a couple hours and it was a great combo, will make that again.

I have a naan recipe I will try to remember to type up and send you if you like. I use a cookie sheet turned upside down on the grill and pre-heated. Had lentil "Sheppard's pie" last night.

Please post it up!

It will take a day or 3 but I'll get it together.

[ID10t]

Naan
300 ml warm (not hot) water (this is about 1 3/4 cup)
1 tsp sugar
1 tsp active dried yeast (not quick rise crap)
225 grams white bread flour (about 1 1/2 cup + 2 tsp, but use a scale if you have one)
225 grams wholemeal flour (whole wheat, just what you buy at the store, nothin fancy)
1 tsp salt (I use koshering salt and I use about 1 1/2 tsp)
1 tbsp fresh lemon juice (I just use the juice of an entire lemon. You can also use plain yogurt instead)
1 tsp Negella Sative (black cumin) (if you think 1 tsp is good, then 2 will be better than you are wrong (done that)
optional 3-5 cloves garlic chopped (I use jarred garlic for some things but not here)
optional 3 tbsp chopped fresh coriander (cilantro)

okay
put warm water in measuring cup and add yeast and sugar then stir, add garlic & cilantro, and then leave it alone for 15 minutes to bloom
while waiting put flour and Nigella Sativa in a mixing bowl and give it a quick stir
after 15 minutes add salt and lemon juice to the water and yeast, stir, add to flour and stir together with a wood spoon. Then turn out and kneed for 100 strokes. Cover and refrigerate for at least an hour (but a day works better.)
when you are ready to prepare, take it out of the fridge and let it come to room temp.

put a cookie sheet in the gas grill (I turn the cookie sheet upside down but one day I will get a cast iron cookie sheet (you can also use a rusty 55 gallon drum or the casing from unspent (or spent) ordinance if you want an authentic Afghan experience) (yes Naan is Indian but regionally speaking India, Pakistan and Afghanistan share a lot of flavors and techniques.)
turn the grill up as high as she'll go.
kneed dough for another 50 strokes, divide into 3 or 4 or 8 (depends on what size you want.) Smash and roll into oval about 1/2 cm thick. Don't be afraid to use more flour to make them not stick. You should be able to run your hand from end-to-end without sticking.
Put 1 naan on pre-heated cookie sheet and close the grill quickly and let cook for about 2 minutes, turn with spatula/tongs, cook another 2 minutes. Remove and let cookie sheet rebound.
I only roll-out and cook 1 naan at a time and I use the rebound time to roll the next naan.

Naan gets chewier with time. You can also brush (actually you would massage) with garlic butter and sprinkle with additional cilantro or garlic leaves)

Share, share food, share recipes.

[Tonray's Ghost]

Naan
300 ml warm (not hot) water (this is about 1 3/4 cup)
1 tsp sugar
1 tsp active dried yeast (not quick rise crap)
225 grams white bread flour (about 1 1/2 cup + 2 tsp, but use a scale if you have one)
225 grams wholemeal flour (whole wheat, just what you buy at the store, nothin fancy)
1 tsp salt (I use koshering salt and I use about 1 1/2 tsp)
1 tbsp fresh lemon juice (I just use the juice of an entire lemon. You can also use plain yogurt instead)
1 tsp Negella Sative (black cumin) (if you think 1 tsp is good, then 2 will be better than you are wrong (done that)
optional 3-5 cloves garlic chopped (I use jarred garlic for some things but not here)
optional 3 tbsp chopped fresh coriander (cilantro)

okay
put warm water in measuring cup and add yeast and sugar then stir, add garlic & cilantro, and then leave it alone for 15 minutes to bloom
while waiting put flour and Nigella Sativa in a mixing bowl and give it a quick stir
after 15 minutes add salt and lemon juice to the water and yeast, stir, add to flour and stir together with a wood spoon. Then turn out and kneed for 100 strokes. Cover and refrigerate for at least an hour (but a day works better.)
when you are ready to prepare, take it out of the fridge and let it come to room temp.

put a cookie sheet in the gas grill (I turn the cookie sheet upside down but one day I will get a cast iron cookie sheet (you can also use a rusty 55 gallon drum or the casing from unspent (or spent) ordinance if you want an authentic Afghan experience) (yes Naan is Indian but regionally speaking India, Pakistan and Afghanistan share a lot of flavors and techniques.)
turn the grill up as high as she'll go.
kneed dough for another 50 strokes, divide into 3 or 4 or 8 (depends on what size you want.) Smash and roll into oval about 1/2 cm thick. Don't be afraid to use more flour to make them not stick. You should be able to run your hand from end-to-end without sticking.
Put 1 naan on pre-heated cookie sheet and close the grill quickly and let cook for about 2 minutes, turn with spatula/tongs, cook another 2 minutes. Remove and let cookie sheet rebound.
I only roll-out and cook 1 naan at a time and I use the rebound time to roll the next naan.

Naan gets chewier with time. You can also brush (actually you would massage) with garlic butter and sprinkle with additional cilantro or garlic leaves)

Share, share food, share recipes.

Not having a grill...I'm gonna try this in a few weeks with a cast iron grill pan on a stove.....results to follow

[ID10t]

Naan
300 ml warm (not hot) water (this is about 1 3/4 cup)
1 tsp sugar
1 tsp active dried yeast (not quick rise crap)
225 grams white bread flour (about 1 1/2 cup + 2 tsp, but use a scale if you have one)
225 grams wholemeal flour (whole wheat, just what you buy at the store, nothin fancy)
1 tsp salt (I use koshering salt and I use about 1 1/2 tsp)
1 tbsp fresh lemon juice (I just use the juice of an entire lemon. You can also use plain yogurt instead)
1 tsp Negella Sative (black cumin) (if you think 1 tsp is good, then 2 will be better than you are wrong (done that)
optional 3-5 cloves garlic chopped (I use jarred garlic for some things but not here)
optional 3 tbsp chopped fresh coriander (cilantro)

okay
put warm water in measuring cup and add yeast and sugar then stir, add garlic & cilantro, and then leave it alone for 15 minutes to bloom
while waiting put flour and Nigella Sativa in a mixing bowl and give it a quick stir
after 15 minutes add salt and lemon juice to the water and yeast, stir, add to flour and stir together with a wood spoon. Then turn out and kneed for 100 strokes. Cover and refrigerate for at least an hour (but a day works better.)
when you are ready to prepare, take it out of the fridge and let it come to room temp.

put a cookie sheet in the gas grill (I turn the cookie sheet upside down but one day I will get a cast iron cookie sheet (you can also use a rusty 55 gallon drum or the casing from unspent (or spent) ordinance if you want an authentic Afghan experience) (yes Naan is Indian but regionally speaking India, Pakistan and Afghanistan share a lot of flavors and techniques.)
turn the grill up as high as she'll go.
kneed dough for another 50 strokes, divide into 3 or 4 or 8 (depends on what size you want.) Smash and roll into oval about 1/2 cm thick. Don't be afraid to use more flour to make them not stick. You should be able to run your hand from end-to-end without sticking.
Put 1 naan on pre-heated cookie sheet and close the grill quickly and let cook for about 2 minutes, turn with spatula/tongs, cook another 2 minutes. Remove and let cookie sheet rebound.
I only roll-out and cook 1 naan at a time and I use the rebound time to roll the next naan.

Naan gets chewier with time. You can also brush (actually you would massage) with garlic butter and sprinkle with additional cilantro or garlic leaves)

Share, share food, share recipes.

Not having a grill...I'm gonna try this in a few weeks with a cast iron grill pan on a stove.....results to follow

Don't be shy, our grill gets to about steady 520°F and LP gets to about 550°F, so HOT is good. If I were relegated to a cooktop, I'd use cast iron with a lid. Sticking has never been a problem, like maybe it gets too hot to stick?
I think you'll enjoy.

[Gear_Junky]

Don't be shy, our grill gets to about steady 520°F and LP gets to about 550°F, so HOT is good. If I were relegated to a cooktop, I'd use cast iron with a lid. Sticking has never been a problem, like maybe it gets too hot to stick?
I think you'll enjoy.

It's not that it's "too hot to stick", it's just that proteins "release" from surfaces like cast iron when they are denatured (cooked). They'll stick first and then release right around when ready. I'd say cast iron is the way to go here. Or one of those "pizza stones", I used to have one and have done pocket pitas on it.

[Tonray's Ghost]

Fall off the bone tender Chicken Thighs and Vegetables in the pressure cooker

Chicken Vegetable Stew

[Tonray's Ghost]

Tofu Tikka Masala

[ID10t]

Tofu Tikka Masala

You should make some Naan to sop up all the good juices.