Naan Therapy

Or should it be 'paratha' therapy …

Posts Tagged ‘Sally Schneider

A slice of lemon on your pizza?

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Lemon, salami, roasted heirloom tomatoes, arugula pesto and goat cheese

Lemon, salami, roasted heirloom tomatoes, arugula pesto and goat cheese

After years of trying out all sorts of techniques, I have converged on a few basic aspects in pizza making – a) a soft and stretchy dough that is not a rubber mat but has sufficient elasticity to be hand stretched into a thin base, b) a 500-600F oven, and c) minimal but flavorful topping. Result is a chewy crust with a crisp bottom and rich flavors in every bite.

Some say that we should always eat whole grains. I agree, whole heartedly.  I have gladly swapped out white bread for wheat bread – thanks to Acme. There is no better chappati than whole wheat one. I adore whole wheat or buckwheat parathas and puris. I have cheerfully replaced white flour with whole wheat pastry flour in cookies and cakes.  I have even grudgingly swapped out regular pasta and white rice for whole wheat pasta and brown rice. But no whole wheat pizza for me. I have tried to swap out regular flour with white whole wheat, part whole wheat, part whole wheat pastry flour and I have failed to like them. So, my compromise – I don’t make pizza often and when I do, I don’t eat too much of it. If, however, you have to have whole wheat pizza, then give Heidi’s recipe a try.

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Written by Som

August 31, 2010 at 8:05 am

French toast with brioche bread

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Almond and citrus brioche slices

Almond and citrus brioche slices

What is better than French toast on a lazy weekend morning – french toast with brioche bread! Very Thomas Keller-ish. We recently got this fabulous brioche bread from our local farmer’s market (thanks Acme) – made with almond bits, candied citrus and orange blossom water.  We took a low fat french toast recipe from Sally Schneider’s “New Way of Cooking” and applied that to the brioche – and wow! what a fantastically soft custard like French toast emerged.

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Written by Som

June 6, 2010 at 8:31 am

Stuffed flatbread (paratha) to keep up with the modern times

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Cauliflowers

Cauliflowers

Traditional paratha is a flaky shallow fried bread the size of a tortilla – often stuffed with potatoes or ground meat and fried in clarified butter. In our modern times where the man (or woman) gets his (or her)  exercise from typing on a keypad or working the remote, paratha is a slow killer – first the expanding midsection, then diabetes, the clogged arteries and finally a failed heart.

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