Naan, Naan, Na, Naan, Naan Naan. (more than a Journey lyric)

my naan sense

my naan sense

From our fantastic “Down & Delhi w/ Debby Holiday” episode comes this naan recipe

Now I’m no baker but I am willing to learn. Baking involves mixing, precision and knowing when to not beat something too badly. I’m in. You can totally do this, and you will be stoked.

Mix together the flour, salt & baking powder. Add the oil & greek yogurt and put aside.

Combine sugar, warm water & yeast and mixy mix. This has to be in time out for a few to get nice & frothy. (holy cats, I’m baking)

Marry liquid to flour mix and incorporate well. Look out for clumps to smooth over. Dough will be soft & a little moist.

Flour is now your best friend, and your board’s. Give the surface a good covering and scoop out dough to board. Add a little more on top of dough, it can be so ………………………….. wait for it………….kneady.

Knead for a few minutes getting dough ball smooth with flour. Add bf ap flour as kneaded. (Stop me) Object here is a smooth finish for dough. Don’t over work.

Lyrical lunch.

Lyrical lunch.

Flour bottom of bowl and place dough in.

All rise. Cover bowl with plastic wrap or a towel and find a nice warm spot to let dough rise. You’ll want it to double, it could be an hour, it could be less.

Return dough to floured board and roll out to a log like shape. Keeping pin floured helps.

Cut dough into desired individual pieces, six works well. (dough will keep in fridge for 4-5 days if you want to space it out)

Roll individual naan to about 1/2 inch thickness, thinner if preferred. At this time you can add garlic, herbs, sesame seeds etc. Just press into one side of naan.

Place griddle over medium-high heat, treat with cooking spray. We love our Lodge Cast Iron for this.  Rub one side of naan with water and cook 1-2 minutes. Bubbles will start to form. Rub other side (herbed or treated if so) with water & flip. Cook to desired color, maybe two more minutes.

Boom. You’re a baker. Serve your home made naan with oil, butter, ghee or whatever tickles your fancy.

Baking. Who knew?

I’m A Peach.

Truth. Don’t let the smooth taste fool you, I am a peach. People generally use this expression as a term of endearment, “Isn’t Jenny a peach? Look how she helps her Mom shingle the new barn”. It can also be a a sly dig in some circles, “Howard’s a real peach, finishing all of Auntie Lucy’s cobbler before she had any”. In my case it is more of a Dish!  I am a peach. I am fuzzy with a stone pit in my core.

Don't let the smooth taste fool you.

Don’t let the smooth taste fool you.

I will explain.

It took all of my twenties and most of my thirties to cultivate my beard (bane to my family). I endured relentless comments on the sprouting ‘peach fuzz’. Comparisons were made to dirty lollipop sticks, over-used QTips, sparse golf courses and broken Chia-pets. To wear my ginger whiskers in my forties, I glow. I am a peach, I sweeten with age. I am a peach, but not with a heart of stone. More of a head of it. More on that? Moron that.

I can be pretty obstinate, hard-headed if you will, in the kitchen. I hardly measure ingredients, will leave every cabinet open, cover every surface and risk bodily harm in pursuit of a perfect

Melissa-fent Fruits, Summer 2014

Melissa-fent Fruits, Summer 2014

taste. I fly by taste, sight and smell in addition to the seat of my pants. Sometimes the recipe will fly, sometimes not.  Casualties are inevitable,

“….you can’t make an omelet without breaking any eggs. Any cook will tell you this.” – Clue, The Movie – Col. Mustard AKA Martin Mull.

I am a peach, if you work around the dense center the fruit is delicious. Sort of speak.

So I bore you with all of that to tell you about some recent quality time in the DIO! FoodLab, peachy-keen if you will. Our wonderful sponsor Melissa’s Produce sent us some gorgeous stone

fruit this season. We got to play with delicious white peaches, apricots, plums, plucots and stunning avocados. Yes, Virginia, avocados are fruit. We sautéed, pureed, basted, broiled and blackened.

A drive-by fruiting.

A drive-by fruiting.

We blended, froze, reduced and grilled. There was much merriment involving Melissa’s tasty treats and at least one botched juggling show. But I digress.

The fruits of our labors (you know that pun was coming) were tremendous. Condiments, side dishes, desserts, drinks and snacks smacked the lips of happy hungry DIO! staff. The team’s  favorite recipes will follow for all to enjoy. Please let us know your success with the recipes and remember any pix of your efforts will be rewarded. We swag and shout out with the best of them.  The first recipe was delicious…….

Grilled White Peaches, a side dish.

Pairing these lovelies with an Herbs de Provence rubbed pork chops was phenomenal. The grill char on the sweet flesh of the peaches was incredible side by side with the savory of the pork’s seasonings.

IMG_3827

 

 

Ingredients:

4 washed, dried peaches. Halved, stones removed.

1 T white granulated sugar, brown sugar is nice too.

1 t cinnamon (DIO! Season 2 Spices W/ Benefits)

1/4 t clove.

2 T canola oil.

4-5 T chopped fresh rosemary.

 

How to:

1. Pre-heat clean grill or grill pan.

2. Mix clove, cinnamon, sugar and oil.

3. Brush peach halves liberally with sugar mix.

4. Sprinkle dressed peach halves with rosemary. Let flavors mingle for several minutes.

5. Dress grill grates with canola oil, or spray.

6. Reapply sweet make-up to peaches.

7. Grill peaches, skin side up, 3-5 minutes. Don’t let them go soft on you.

8. Serve up immediately.