MarkPReynolds.com » Food and Wine http://markpreynolds.com ... an Archive of My Miscellaneum Fri, 03 Feb 2012 03:43:43 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Naan http://markpreynolds.com/food-and-wine/naan http://markpreynolds.com/food-and-wine/naan#comments Fri, 03 Feb 2012 03:43:43 +0000 Mark http://markpreynolds.com/?p=1992 Great naan recipe.  I’m also about to replace my pizza dough recipe with this.

Ingredients from:  http://allrecipes.com/recipe/naan/detail.aspx

Ingredients

  • 1 cus starter
  • 1 egg, beaten
  • 1 TBSP  white sugar
  • 1 TBSP brown sugar
  • 1 TBSP drypmilk
  • 1 TSP salt
  • 2 cups bread flour
  • 1 TBSP minced garlic (optional)
  • 1 TBSP and 2-1/4 teaspoons butter, melted
  • 1 TSP active dry yeast (optional if you are using starter)

Directions

  1. Use bread machine dough cycle
  2. Separate into 3″ balls
  3. Roll flat into 8″ circles
  4. Brush with the melted butter
  5. Cook on grill or skillet until browned and puffy, about 3 minutes.

Original Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat grill to high heat.
  4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
]]> http://markpreynolds.com/food-and-wine/naan/feed 0 Herbed French Bread http://markpreynolds.com/food-and-wine/herbed-french-bread http://markpreynolds.com/food-and-wine/herbed-french-bread#comments Sat, 24 Dec 2011 15:58:36 +0000 Mark http://markpreynolds.com/?p=1903 This recipes uses a higher ratio of starter which I’m finding imparts more flavor and helps rise:

Makes two loaves

* 1 cup bread flour
* 2 TBSP brown sugar
* 2 TSP salt
* 2 TBSP dry milk
* 1 TBSP herbs de provence
* 1 TBSP rosemary
* 2 TBSP olive oil
* 1 cup sourdough starter
* baker’s yeast (optional, depending on the strength of your starter)

Bread machine dough cycle
Rise in warm, moist oven
Bake at 350 convection

]]> http://markpreynolds.com/food-and-wine/herbed-french-bread/feed 0 Mediterranean Pasta Salad http://markpreynolds.com/food-and-wine/mediterranean-pasta-salad http://markpreynolds.com/food-and-wine/mediterranean-pasta-salad#comments Wed, 17 Aug 2011 23:53:59 +0000 Mark http://markpreynolds.com/?p=1865 Easy, healthy, yummy, and keeps forever.   This is all veggies, nuts, herbs, and pasta so enjoy guilt free.

Mediterranean Pasta Salad

Ingredients:
Any small pasta (cooked)
Sweet tomatoes
Onion, finely chopped
Roasted almonds
Chopped cilantro
Grilled asparagus
Herb de Provence
Sauteed mushrooms
 Olive oil
Sesame seeds
Lime juice

Chop and add to taste.  Toss.  Enjoy.

]]> http://markpreynolds.com/food-and-wine/mediterranean-pasta-salad/feed 0 Bombay BBQ http://markpreynolds.com/food-and-wine/bombaybbq http://markpreynolds.com/food-and-wine/bombaybbq#comments Wed, 25 May 2011 15:14:33 +0000 Mark http://markpreynolds.com/?p=1854 This one is a work in progress since I did not have all the ingredients I wanted and I overgrilled the chicken. The basic idea will remain the same: combine the many of the core spices used in Indian dishes with favorite grilled fare from American BBQ. The main contender of course will be a basting sauce with less tomato and brown sugar and more curry and garam masala. I did chicken but steaks, kabobs, and shrimp should similarly soak up and benefit from the new flavors. The BBQ sauce recipe follows. The rice is just brown basmati with chopped onions, garlic, poblano pepper, and cilantro.

Bombay BBQ

Ingredients:
1 Cup Coconut Milk
6 Ripe Tomatoes
1 Can Tomato Paste
1/4 Brown Sugar
5 Cloves Garlic, minced
1 TBSP brown Mustard
1 TBSP Lemon Juice
1 Onion, finely chopped
2 TBSP Curry
2 TBSP Garam Masala
2 TBSP finely chopped parsley or favorite herbs
2 Farm fresh eggs or quail eggs (yolks only)
1 TSP fresh ground

Simmer over medium heat for at least an hour. Use as marinade, grilling baste, and dipping sauce.

Bombay BBQ

Bombay BBQ

Bombay BBQ

]]> http://markpreynolds.com/food-and-wine/bombaybbq/feed 0 Steak Tartare http://markpreynolds.com/food-and-wine/steak-tartare http://markpreynolds.com/food-and-wine/steak-tartare#comments Sun, 09 Jan 2011 04:24:10 +0000 Mark http://markpreynolds.com/?p=1816 I’ve been making steak tartare for about six months now and my favorite recipe is below. A grinder makes it easy and pretty but it can also be sliced thinly with a sharp knife. The most recent serving (pictured) was for a holiday event and so delivered on toast points. But it’s hard to savor the beef and especially the egg that way so consider arranging the toast points to the side or even omitting them. The tartare and egg can then be mixed to taste and spread if desired.

Steak Tartare

Ingredients:
1/2 pound ground raw beef filet. (Repudible purveyor, purchased uncut/unground)
1 TBSP capers, finely chopped
1 TBSP brown Mustard
1 tsp Worcestershire
1 tsp lemon juice
2 TBSP onion, finely chopped
1 TBSP chives, finely chopped
2 TBSP finely chopped parsley or favorite herbs
2 Farm fresh eggs or quail eggs (yolks only)
Salt and Pepper to taste

Remove beef from refrigeration, leave covered.
Prepare other ingredients in bowl.
Grind or cut beef, add to bowl, fold together gently.
Form into disks with a center depression for egg yolks.

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