Cooking

Green Onion Naan with Yogurt-Mint Chutney

Rich was out of town for a few days, and you all know what that means…time to try out new recipes!

I only got to try one new recipe.  I made naan (flaky, delicious middle-eastern flat bread), with a yogurt-mint dipping sauce.  The naan itself was a really simple dough.

*Confessions for this post*

1)  This was the first time I (personally, without the help of my mom) baked with yeast

2)  This is also the first time I’ve ever used the dough hook in my KitchenAid mixer

It started out with yeast (the active dry variety, one packet) in warm water with a little sugar.  The recipe didn’t actually tell me how much sugar to put into the water and yeast, so I guessed and added a heaping teaspoon.  Seemed like the thing to do, ya know?  I then waited until the yeast got all gooey and foamy in the water.

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Next, the flour/salt and 4 Tbsp melted butter went in the bowl, and I ‘kneaded’ it for 5 minutes.  Here’s a lovely video clip of the dough going around in the mixer.

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I covered the bowl with a towel for the dough to rise,

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…and proceeded with the chutney (which turned out more like a sauce) preparation.  I started with peeling and chopping a chunk of ginger.  That’s my tablet in the back, with the recipe on it.

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I threw the ginger, along with yogurt, garlic, mint, cumin, Asian chile paste, shredded coconut (the recipe wanted unsweetened, but I checked 2 stores, and I suspect that’s not an option in Moab – so I soaked it in water to get rid of some of the sugar), and a little soy sauce into the food processor.  I pulsed away like a mad woman…possibly for too long, since it was less like chutney and more like sauce.

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When the chutney/sauce was done, the dough was done rising, and I had to ‘punch it down’ (which I assumed I should also do with the KitchenAid).  I then divided it into 6 pieces, and divided my chopped green onions into 6.

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I floured my table, and smashed the onions into the naan dough, then rolled them out to about 8 inches around.

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The naans then got fried in the skillet in some vegetable oil, for just a little while on each side.  The first one I did got a little too brown around the edges and was a bit underdone in the middle.  After that, I seem to have gotten the hang of it a little better, and they were all cooked correctly.  The first one is below, then one of the better-looking ones is below that.

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The naan was tasty, and the sauce (though sharply garlicky and gingery) was really amazing.  I’m super glad I tried it out!

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Thanks for stopping by, reading and commenting!

P.S.  Here’s the place I got the recipe.  You’ll have to read this with a grain of salt (har dee har har), as there are some mistakes…such as they tell you to mix the salt with the yeast, but they mean flour…and they don’t tell you the amount of sugar to put into warm water with the yeast.

Green Onion Naan with Yogurt-Mint Chutney

Egyptian Walking Onions

…from the garden to the table.

This spring, Rich was raking leaves in the side yard, and un-leafed some tiny, tube-like plants.  “Hey, Katie”, he said.  “Are these onions?”  I was impressed with his onion recognition skills, and told him they were.  Our tenants last year must’ve planted them.  I didn’t want them in the side lawn, so I dug them all up and moved them into my flower bed in the back yard.   I had no idea what type of onions they were.

As they grew, I figured out that they were Egyptian Walking Onions, and that made me happy.  Seems that these onions are pretty much indestructible, and perennial.

It’s amazing how quickly these onions grew.  Here they are on May 7th:

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And here is the same patch of garden on May 30th:

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They get these ‘snake-in-a-bag’ looking things on top, which bursts open, and this is where the ‘top-sets’ are.

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Rich and Chris went out of town last week, and I decided to harvest some walking onions and cook them up.  I made steaks braised in red wine, dijon, and tarragon reduction, and I cooked the onions in some bacon fat on the side with some yellow onions, then put them on top of the steak, and melted some Provolone cheese over it all.  It was delicious.  I do have to say, though…these walking onions turned out kind of tough and stringy.  I wonder if I harvested them too late, or cooked them wrong…?

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Thanks for stopping by, reading, and commenting!

– K

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