Category: Meals for Beginners

Step by Step Directions and amounts included

Potato Chips TWO WAYS

Steps for all below recipes

  1. Slice russet potato into very thin slices on mandolin – about 1/8 inch
    If doing by hand, be very careful, but get as thin as possible.
  2. Soak in the very cold heavily salted water for 20 minutes
    1. If making salt and vinegar chips, also add 1/2 C vinegar to soak
  3. Strain potatoes
  4. Spread on towel to dry completely or pat try
    They must be absolutely dry to brown properly

Oven fried potato chips

  1. Line 2 baking sheet with parchment paper and drizzle with canola oil.  Spread till thin and covered
  2. Place slices on baking pan in one even layer.  Don’t overlap.
  3. Brush the top with oil as well, then sprinkle with salt and  just a bit of ground pepper
  4. Place in oven at 400° for 20-30 minutes, flipping halfway through
  5. When you flip them, sprinkle with Maldon salt, and a touch of pepper
  6. Drain on paper towel.

Canola Potato Chips

  1. Heat 2 quarts canola oil in Dutch oven to 350-360º
  2. Drop chips 1 at a time into hot oil – 1 second between each chip
  3. Move continually with a spider strainer
  4. Adjust temperature to try to maintain the 350º temperature.
  5. Remove to a paper towel and sprinkle with salt while they are still hot
  • Use Coffee Filter to strain used oil back into a container
  • Discard if it starts to get dark, stinky or smokey

Naan

  • 1/2 C natural yogurt
  • 1/2 C whole milk
  • 5 oz warm water
  • 2 tsp yeast
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 TBL EVOO
  • A little vegetable oil, to grease
  • 1 C bread flour, Add more as necessary to create a soft/loose dough
  • 2 TBL ghee (melted clarified butter) plus extra to brush
  • 1 tsp nigella (black onion), sesame or poppy seeds (optional)
  1. Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth – about 5 minutes
  2. Put the flour into a large mixing bowl
  3. Stir the yogurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix well.
  4. Gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
  5. Tip out on a lightly floured surface and knead for 5-10 minutes until smooth and a little less sticky.  You should have a damp and very springy dough that offers no resistance to kneading.
  6. Put into a large, lightly oiled bowl and turn to coat.
  7. Cover with a baking tray and leave in an oven drawer (oven set to 250º)  until doubled in size: roughly 90-120 minutes.
  8. You can refrigerate the dough at this point until you’re ready to use it.
  9. Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls; or roll the dough into a log, and then cut into 8 equal pieces, and roll each one into a tight ball.
  10. Meanwhile, heat a cast iron pan over a very high heat (about 450º).
  11. Prepare the melted ghee and any seeds to garnish.
  12. Flatten one of the balls with your fingers into a flat circle, slightly thicker around the edge, but not too thick, then put it in the hot pan.
  13. When it starts to bubble, turn it over and cook until the other side is browned in patches.
  14. Turn it back over and cook until there are no doughy bits remaining.
  15. This should cook quickly, and should be slightly crispy in places, but still soft inside – but not doughy.
  16. Brush with melted ghee (sprinkle with seeds, if applicable)
  17. Put finished naan in the oven to keep warm while you make the other breads.
  18. Topping:  Yogurt, cucumber, tomato, cilantro, red onion, corriander

NOTE:  Step 12 is very important.  Too thin, and it will be like a cracker.  Too thick, and it will be doughy.

Naan is similar to Turkish Flatbread called Bazlama, a type of Pide, although Gazlama is cooked in a very hot oven (450º) for 5-7 minutes, rather than a hot pan.  In this manner, a dozen can be cooked at the same time.  It is much more efficient for a restaurant type setting.  Let the oven come back up to temperature each time it has been opened.  Lahmacun is another type of Turkish flatbread.

Lavash is another type of flatbread.

Note: Eating with utinsels is like making love through an interpreter.

Grandpa’s Peanut Brittle

  • Measure out peanuts in one container, and butter, baking soda and vanilla in another.  Have them ready.  This recipe goes quickly near the end.

Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 2-3 cups salted roasted peanuts
  • 2 tablespoons butter
  • 1 1/2 teaspoons soda
  • 1 1/2 teaspoons vanilla

Homemade Peanut Brittle in 6 steps:

  1. Line a sheet pan with parchment paper. Set aside.
  2. Cook sugar mixture.  Add sugar and water to a medium saucepan and stir well. Stir in corn syrup. The corn syrup helps avoid crystallization.  Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. It is not necessary to start stirring continually until it starts to boil.  Cook until temperature reaches 250F (121°C).
    • Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot.
  3. Stir in peanuts.  Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
  4. Remove from heat. 
  5. Add remaining ingredients.  Immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
    HINT:  I mix this mixture in with about 1/2 C peanuts so it pours easily.
  6. Pour into sheet pan.  Carefully pour the hot mixture onto a sheet pan lined with parchment paper.  Use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
  7. Cool and enjoy. Allow to cool completely (at least 30 minutes) before breaking apart and eating.
  8. Store the completely cooled peanut brittle in an airtight container.

Corn Syrup Substitutes:

If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup of:

  • honey
  • light molasses
  • agave nectar
  • brown rice syrup

You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.

 

Notes

To make ahead: Peanut brittle can be made several days or even weeks in advance.  It stays fresh at room temperature for 6-8 weeks weeks.

To store: Store peanut brittle (once it’s completely cooled) in an airtight container at room temperature.  Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks.

To freeze: Peanut brittle can be frozen and stored up to 3 months.  Allow the brittle to cool completely and store it in a freezer safe, airtight container.

HTML Snippets Powered By : XYZScripts.com