Cooking

Cashew Nut Basmati Rice                                                        Shannon Greenhalgh

2 T olive oil

1 small onion, diced

½ t kosher salt

1 c basmati rice, rinsed and drained

1-inch piece fresh ginger, peeled, left whole

1 bay leaf

½ t cumin seeds

½ t turmeric

2 c water

2 strips lemon peel

Salt & pepper to taste

½ c cashews, toasted

Heat the olive oil in a saucepan over medium heat. Add the onion and ½ teaspoon salt and cook until the onion is tender and translucent, about 6 minutes.  Add the rice, ginger, bay leaf, cumin seeds, turmeric and S&P, and cook until the rice begins to brown just a touch and smell nutty, about 4 minutes. Stir in the water along with the lemon peel. Bring to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes until the liquid is absorbed. While the rice is cooking toast the cashews in a dry skillet over medium-low heat until fragrant.  Pull the rice from the heat and set aside for 5 minutes undisturbed. Fluff with a fork, add the cashews, season with salt and pepper as needed and serve.

Naan Bread                                                               Shannon Greenhalgh

INGREDIENTS:

·                     1 1/2 t dry yeast

·                     2/3 cup warm water

·                     1 1/2 t sugar

·                     3 c flour

·                     1 t salt

·                     6 T butter, melted

·                     6 T yogurt

·                     Garlic, optional

PREPARATION:

In your mixer bowl, add the dry yeast and sugar to the warm water and stir. Set aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active.  Add 3 T of the butter and all of the yogurt to the yeast mixture, then add 2 c of the flour and the salt.  Mix well, then add as much of the last cup of flour as needed to make a soft but not sticky dough.  Knead the dough for about 5 minutes on a med-hi speed in your mixer or by hand until it is smooth and stretchy (elastic).  Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to proof for about 90 minutes or until the dough doubles in volume. 
Shape the dough into balls, lightly flour a counter surface and roll out each ball to about 1/8 inch thick.  The dough is quite elastic so they won’t want to roll very well at first, but keep at it and eventually the dough will give in!  Heat an electric griddle to 375, brush with oil and cook 2 naan’s at a time.  Flip when the bottom gets browned, brush the cooked side with butter or garlic butter (the remaining 3T of butter), and cook the second side until browned.   The second side will cook faster than the first.  When you remove the naan, brush the second side with butter.  Keep warm in a towel.  Re-oil the griddle as needed.  They cook pretty fast, so don’t overcook or they won’t be soft.