Grilled Naan

rewritten from Mics Allrecipes.com post. makes: 24 smallish pieces of naan, which is rather a lot but it keeps beautifully in the fridge! stored half of mine sealed in a tupperware after rolling them into balls, and they were absolutely !ust as e"cellent two days later. highly recommend grilling them fresh each time you want them, as the fla#or degrades o#er time. time: $ hours%ish& 'erhaps $( minutes prepping in total. )ough rises for one hour and then at least $( minutes. *rilling is +ippy, ,( minutes ma" depending on how many you dare to flame at once! , -.2. ounce/ package acti#e dry yeast , cup warm water ,04 cup white sugar $ tablespoons milk -room temperature/ , egg, beaten -room temperature/ 2 teaspoons salt 4 ,02 cups bread flour 211 tablespoons minced garlic -optional/ ,04 cup butter, melted

,. n a large bowl, dissol#e yeast in warm water. 2tir in sugar, milk, and egg. 3et stand ,( minutes, until frothy.

2. Add salt and enough flour to make a soft dough appro"imately $ ,02 cups. 4nead for 5 to 6 minutes on a lightly floured surface, adding flour as needed until smooth. 'lace dough in a well oiled bowl, co#er with a damp cloth, and set aside to rise , hour, until the dough has doubled in #olume.

$. 'unch down dough, and knead in garlic. 'inch off small handfuls of dough, each about the si+e of a golf ball. 7oll into balls, and place on an oiled cookie sheet. 8o#er with a towel, and allow to rise until doubled in si+e, at least $( minutes.

9ote: let mine rise a lot longer because got busy with other parts of dinner. )idnt hurt a thing.

4. 'reheat grill to high heat.

.. At grill side, roll one ball of dough out into a thin circle somewhat misshapen is !ust fine. 3ightly oil grill. 'lace dough on grill, and cook for , to 2 minutes, or until puffy and lightly browned -7;A): charred/. <rush uncooked side with butter, and turn o#er. <rush

cooked side with butter, and cook until browned, another , to 2 minutes. 7emo#e from grill, and continue the process until all the naan has been prepared.

9=>;: f you dont ha#e access to a grill or youre !ust a big weenie, these work in a #ery hot cast iron pan on the sto#etop as well but you definitely lose out on the all%important charmarks.

Honey and White Wine Pizza

dough 5 tablespoons warm water 2 tablespoons room temperature white wine $04 teaspoon acti#e dry yeast about half of one of those little packets ,02 teaspoon honey , teaspoon salt , tablespoon oli#e oil , ,02 cups room temperature flour

assembly cornmeal for sprinkling flour for dusting counter plenty of torn%up buffalo mo++arella a few portabella mushrooms , onion , red bell pepper tomato sauce -recipe below/

,. ?hisk wine, water and yeast in a medium bowl until yeast has dissol#ed. Add honey, salt and oli#e oil and stir. Add flour, and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough.

2. 2prinkle some flour on the counter and knead the dough for a minute or two.

$. ?ash the bowl you made the dough in, dry it and coat the inside with oli#e oil. 'ut the dough in, co#er it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.

@Deb suggests: easiest way to tell if a dough has risen enough? Dip two fingers in flour, press them into the dough, and if the impression stays, it's good to go. If it pops back, let it go until it doesn't.A $... Meanwhile, make some sauce @recipe belowA.

4. 'reheat your grill to pretty stinkin hot. 8ut and roast your #eggies -mushrooms, bell pepper, onion/, then set them aside for later. 2prinkle a baking pan0wooden cutting board with cornmeal.

.. =nce the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Borm it into a ball and let it rest on a floured spot with either plastic wrap o#er it -sprinkle the top of the dough with flour so it doesnt stick/ or an upended bowl. n ,. minutes, it will be ready to roll out.

5. )o so on the floured counter until darn thin, maybe ,06C thick, then lift it onto a cornmeal%sprinkled baking sheet0cutting board.

D. 2coot dough onto hot grill. 3et it toast until the underside is golden and lo#ely the time it takes to do this will wholly depend on your particular grill peculiarities then scoot it off the grill and onto the baking sheet0cutting%board again. Arrange your toppings on the cooked side, then its back onto the heat again until the bottom is !ust as golden and lo#ely as the top. 7emo#e from grill.

8. Optional ffort !tep: heat up your o#ens broiler and singe the mo++arella !ust a few minutes for that genuine wood%fired pi++a look so popular these days.

Really Ridiculously Low Effort

omato !auce

6 roma tomatoes 2 to $ tablespoons oli#e oil 5 clo#es of garlic, minced big ole pinch of red pepper flakes se#eral splashes of of white wine , teaspoon sugar , ,02 teaspoon salt

,. <ring medium pot of water to a boil. 'oach the tomatoes for one minute only, and then drain them. As soon as they are cooled off enough that you can touch them, peel them. >he peels should come right off. f they dont, make a slit in the skins.

2. )rain and dry the pot. 'ut it back on the burner o#er medium heat. 'our in oli#e oil and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. Eou do not want the garlic to brown.

$. 'ut the peeled tomatoes in the pot, along with the wine, sugar and salt. <reak the tomatoes up with your spoon.

4. 3et the sauce simmer for about $( minutes, stirring occasionally, adding wine as needed, until the tomatoes break down. 8arefully taste without burning your tongue and ad!ust seasonings, if necessary.

Goat cheese mashed potatoes topped with (sauteed) diced bacon, shiitake, thyme and garlic, baked in the oven with an egg and a shitton of black pepper. I left these in a little too long though, the yolk wasn't all runny

Fried Rice
It's been one of my favorite foods for a very, very long time. It's also the first dish to totally defeat me after I started to actually learn a bit about cooking and get better at food, and that kept me from trying it again for way too long. But today I have con uered my demons, and I'm here to teach you what everyone in !sia already knows" fried rice ain't hard. Today, Gentlemen, we make beautiful, simple food. #ob one is to get your veggies prepped. $ere we have broccoli stalks (don't waste those% they're great in stir&fry'), broccoli florets, green onions, cabbage, and carrots. !nd a knife. !nd my German (egetable )aper. God, I love that thing.

*f course, rice is very important to fried rice. +onventional wisdom and ethnic correctness says you have to use day&old rice. It's true that this is a good thing, as the rice being cold and somewhat dehydrated keeps you from ending up with a congee, but there is another way (which I learned here in G,-') that doesn't re uire any e.tra time or thinking ahead. -tart like this" with a completely dry saucepan. !dd the rice. /his is 0 012+. (3.-. I don't know how much of the veggies there are. /his isn't really about a recipe% it's about a techni ue.) /hen add 4ust enough oil to coat the grains and slick the bottom of the pan. -ee how the grains on bottom aren't swimming in oil, but the bottom of the pan is coated5 6ot a single grain will stick when we start sauteeing. !lso note the translucence of the raw grains. ,e're going to cook them until they're not like that anymore. I learned this trick from a thread about carne asada, posted here some years ago. 6ow turn up the heat and stir, stir, stir% gently but energetically. /his is your goal" opa ue, bright white grains which are just on the edge of toasting. /he rice should be si77ling, and should become fragrant. ,hat we're doing here is sealing and partially cooking the grains. /hey'll finish cooking uickly when boiled, and end up separate and firm enough to withstand the second stir&frying.

6ow turn the heat up even higher and add the water (2"0""water"rice). -tir the rice, freeing the grains which will be starting to stick to the bottom. -tir occasionally until the rice comes to a full, rolling boil. -tir once more and reduce to a very low boil && 4ust above a simmer. 8o not cover' Now it's time to prep the meat. 6eeded" pork loin (sub as appropriate, dur), soy sauce, red pepper flakes, and honey. In my uest for fuckin' good fried rice, I tried many elaborate marinades, searching for a way to prepare the meat which would stand up to the flavor of the whole. I even did a proper chinese barbe ue once. I have settled on this method, which takes only a few moments and results in delicious meat candy. -lice off some of the loin. /hen cut the slices into strips. 8ri77le honey over the strips && tossing as you go && adding enough to thoroughly coat the meat. 9ach strip should be goopy. /hen add 4ust enough soy sauce to cut the stickiness and wet things back up again. Going by smell helps && when the notes of soy and honey are about even in your nose, that's good. If in doubt, err on the side of :slghtly too much soy:. *h, is the rice done now5 It should have little steam holes in it (I forgot to picture this). /he grains on top should be al dente. /here should be very little water left at the bottom of the pan. /oss the rice to distribute what water does remain, cover, and remove from heat. ;easure out 0/ sugar, 0t ginger, and </ soy sauce. =ou will likely want to revise these values up slightly, but this is a good starting amount. +ooking is an iterative process. ;editate upon this as the ginger wafts into your nose. -cramble some eggs. -crambling eggs is beyond the scope of this document. /ime to make the meat candy. 8ump the prepped pork strips into a frying pan, and shake a good amount of red pepper flakes over the top. !dd 4ust a touch of oil, and turn up the heat medium&high. !s water is liberated from the meat and honey, it will look thoroughly unintersting and possibly unappeti7ing.

But as the li uid cooks away, you'll see something wonderous. /urn the heat up. -tand firm, with nerves of steel, tossing judiciously as the honey&soy mi.ture goes from :wet: to :syrup: to :gla7e: to :crispy:. =our goal" carmeli7ed soy&honey&chili pork candy. *h baby...

3rep is ended, and it's time to cook fried rice. ,e're only a handful of minutes from done. $eat the wok, add oil, and toss in the carrots and broccoli stalk. -tirfry' ,hen they're starting to get tender, add the egg. -tir' >eep stirring' 9ggs all mi.ed in5 Green onion time. 8* 6*/ -/*3 -/I))I6G' >993 /$9 $9!/ $IG$'

/oss, toss, toss. !dd dabs of oil to keep everything tossing. *nion wilty5 /ime to add the cabbage. ;mmm, cabbage. Give the cabbage a couple uick tosses, and the broccoli florets && they're the most delicate. !lright, getting really close. !dd a good dab of oil, then scoop in about half the rice. -tir, stir, stir, coating the rice. 8on't leave clumps. !dd dashes of oil as needed. !dd some more rice and stir, until all rice is in. *kay, that's everything e.cept the meat and the soy sauce1sugar1ginger mi.ture. 8ump in the soy sauce and sugar1ginger, and stir some more. ?et the flavors blend and the food si77le for a handful of seconds. /oss everything thoroughly.

STIRRRRRRRR!!!!!!

!dd the meat candy. /oss well one last time. It is done.

Scrambled Eggs

2 large free range eggs 6 tbsp single cream or full cream milk a knob of butter

1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency. 2. Heat a small non stick frying pan for a minute or so, then add the butter and let it melt. !on"t allow the butter to brown or it will discolour the eggs. #our in the egg mixture and let it sit, without stirring, for 2$ seconds. %tir with a wooden spoon, lifting and folding it o&er from the bottom of the pan. Let it sit for another 1$ seconds then stir and fold again. '. (epeat until the eggs are softly set and slightly runny in places, then remo&e from the heat and lea&e for a few seconds to finish cooking. )i&e a final stir and ser&e the &el&ety scramble without delay.

Eggs in a Cloud

@ slices bread (I recommend whole grain honey&fla. bread, but any variety will work)

@ thick slices pre&cooked ham @ slices -wiss cheese (I recommend Baby -wiss) @ large eggs, separated

Pre eat oven to !"# de$rees % ?ightly toast bread slices and place on a cookie sheet lined with parchment paper or aluminum foil for easy clean up. /op each slice of bread with a slice of ham% top ham with a slice of cheese. Asing an electric mi.er, beat egg whites in a mi.ing bowl until fluffy and stiff peaks have formed. ;ound egg whites attractively atop each slice of bread, forming a well in the center. -lide an egg yolk into the center of each egg white well. 3lace cookie sheet in the center of a preheated BCD degree E oven and bake for 0D&0C minutes (depending on the accuracy of your oven), or until the egg whites are lightly golden and egg yolks are 4ust set (egg yolks will be over&easy to over&medium in doneness). )emove cookie sheet from oven. Asing a large, sturdy spatula, plate Eggs in a Cloud immediately. -erve warm. =ield" serves @