Tag Archives: Bread

Spicy garlic naans – the keto way…..and no, I’m not kidding!

Indian breads are simply divine, especially steaming hot naans as they make their way from the oven to the table, waiting to be dribbled with butter and consumed with oodles of spicy vegetables.  But there is a caveat – they use a ton of flour which is not keto friendly at all.

Continuing in the spirit of one meal for all family members with a special adjustment for the hubby, I created these spicy, mini garlic naans.  They are totally yummy and pretty easy to turn out from prep to table.

Ingredients:

100 gms of fresh mozzarella cheese, broken into smaller pieces (you can also use shredded mozzarella cheese if that is easier)

50 gms almond flour

One tbsp finely chopped cilantro

Two cloves garlic, crushed

3 tiny slices of harbanero pepper (or chili pepper or any sweet pepper if you don’t like your food spicy)

Salt to taste

How To:

Preheat oven to 450 degrees fahrenheit.

Put the shredded or cut up pieces of mozzarella cheese in a microwave safe bowl and heat for 40 seconds or till mozzarella is melted (if a few bits remain, that’s okay).  Add the almond flour, cilantro, garlic, peppers and a wee bit of salt to taste and use your hands to quickly mix the ingredients into a soft dough (see picture below).  Set aside dough for 10 minutes.

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Divide the dough into five equally sized balls.

Spread a piece of parchment paper (cookie sheet size) on a cutting board, put a ball of dough on the paper, fold the parchment paper over the dough and gently roll it into a disc about 4.5 inches in diameter.  Gently lift the disc with a spatula and set it aside on a plate.  Repeat the process with the rest of the dough.

Now take the parchment paper you have just used and put it on a cookie tray.  Lay down the breads on the tray as shown below.

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Bake on the lower rack of the oven at 450 degrees farenheit for 5 minutes.  Gently turn each bread over with a spatula and cook for one additional minute.  Remove from tray and transfer to a plate immediately.

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Serve warm!

 

Lunch at the much talked about Tartine Manufactory in pictures and prose

To me, travel and food are one of the most exciting couples around.  They are one of those rare, precious, giving duos that in tandem have filled my life with some of its most precious, memorable moments!  And with all due respect, I rarely think of one without the other.

On a recent trip to San Francisco, it was only natural for me to think of the places I wanted to experience on the food scene.  Tartine Manufactory bubbled up to the top of that list.  A place that started off with more humble beginnings as Tartine Bakery, now has a chic, light filled, industrial outpost as well where bread is baked and meals are served.  The teaser here is that bread is available after 10:30 am till it is sold out!

True to its calling, the place serves up the most delicious bread and baked goods.  But I was also pleasantly surprised with the creativity displayed in the salads on the menu.  As a party of six, we sampled an assortment of items.

Let’s start with the basics.  The bread served with butter that contains specks of salt crystals is to die for.  The grilled cheese is buttery perfection on the outside with a creamy, veggie concoction on the inside.  And what’s not to like about the roasted eggplant flatbread? The most pleasant surprise came in the form of a tomato and stone fruit salad.  Surprise, because this was a bread place and delight because it was the perfect amalgamation of flavors and attractiveness that left me smiling from ear to ear.

Here are pictures from our lunch.

 

You too can get inspired by their menu.  Have you eaten at either the bakery or the Manufactory? If so, what were your favorites?

 

Could The Humble Banana Bread Generate This Much Interest?

By Lakshmi:

As a recent subscriber to Bon Appetit magazine, I’m loving the armchair journeys that I get to take to kitchens, dishes and places around the world.  I was thumbing halfway through the March issue when I glanced at a title that said, “A Slice of Paradise.”  The byline was “Twelve hours in coach for a loaf of banana bread.”  It took me seconds to be transported to Maui from the comfort of my home.  Once there, I discovered the magic created in so many places across the island by that humble combination of locally abundant bananas, sugar, eggs and oil.

Andrew McCarthy’s prose made me want to sample every kind available.  Why were you so late writing this Andrew?  We were in Maui twice and missed this local treasure.  On a day long trip on the Road to Hana, Julia’s banana bread would have added that perfect start to our day.

Julia’s roadside stand sells some of the best banana bread on the island.  Given that an actual meeting with Julia’s concoction may not happen for some time, I decided to pay her a virtual reality visit – I baked a loaf of her famous banana bread from the recipe provided in the article.

The bread was scrumptious.  Crisp on the outside, soft flecks of banana creating a mosaic like landscape on the interior.  A bread that was more indulgent and rich than the many dozens I had baked in the past.

I was not alone in my reaction to the article.  A quick web search revealed a legion of travelers and bakers opining on the merits and demerits of the bread….I discovered an entire discussion thread on Tripadvisor talking about the taste differences between various types of bananas.

If you’d like to escape to McCarthy’s Maui, you can read his article here:

http://bonapp.it/U9VdLE

Julia’s Banana Best Bread recipe can be found here:

http://www.bonappetit.com/recipe/julias-best-banana-bread

PS:  The picture featured in this article is my output of Julia’s recipe:)