Friday, December 26, 2008

Ginger Spice Cookies

Bon Appétit | March 2000 | Yield: Makes about 30

These cookies are beautiful and easy to make.

2 cups all purpose flour
2-1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Sugar (I used raw sugar crystals, which are coarser and almost like bits of candy - a bit sweet but added a nice crunch)

This is the candied ginger I used, it was pretty fresh which is probably a good thing, but made it harder to chop because it was very sticky and gummed up on my knife. It took a lot of pulse action in the food processor but that is definitely the way to go.


Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Monday, December 01, 2008

Spicy Tofu Soup (Soondubu)

Hot bubbling spicy tofu soup is the perfect way to warm yourself when the weather gets chilly. This is a must have recipe from Maangchi's Korean Kitchen, she has the most amazing collection of home cooking recipes that are easy to follow and includes lots of information about the ingredients used.

Serves 2
Ingredients for the stock:
12 dried anchovies
1/3 cup of kelp
half onion, roughly chopped
5 cloves of garlic, lightly smashed
3 dried shiitake mushrooms

Ingredients for the stew:
1 cup of mixed seafood (I used 4 prawns and 4 pieces of cuttlefish fillets)
2 green onions, cut into 2 inch segments
1 jalapeno pepper
2-5 tbs of hot pepper flakes
olive oil
sesame oil,
1 tube of soft tofu
fish sauce to taste
1 egg

Prepare stock:

Pour 5 cups of water into a pot and add 12 dried anchovies after removing the intestine area. Add chopped onion, dried kelp, dried shiitake mushrooms, garlic cloves and boil it over high heat. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. Maangchi recommends putting all of the dried anchovy pieces into a big mesh tea infuser.

Take the mushrooms from the stock, let them cool and then chop them into small pieces. Chop up any other mushrooms you are using. Strain and set aside the stock

Heat the earthen ware (or ceramic pot) on the stove if you have one. I personally don't have one, so I used a regular 2 qt saucepan over a high heat. Pour in 1 tablespoon of olive oil, stir in the chopped mushroom. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
  • 2 tbs—mild
  • 3 tbs—medium
  • 4 tbs—hot
  • 5 tbs (1/4 cup)—suicidal hot ! : )
Pour 2 cups of the stock in. Add seafood, cook until flesh turns opaque. Add fish sauce to taste. Cut the tube of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot. When it boils, add chopped green onions and jalapeno pepper.

Crack egg into pot and drizzle with sesame oil before serving.

Monday, November 10, 2008

Japchae Korean Noodles

recipe from Cooking Korean Food with Maangchi

Makes 4 servings.

How to prepare your ingredients before stir frying:

  1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
  2. Slice a package of white mushrooms (2 cups’ worth).
  3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
  4. Cut 7 -8 green onions into 7 cm long pieces.
  5. Slice one onion thinly.
  6. Slice beef into thin strips.

Now let’s start!

  1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
  2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
    *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
  3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
  4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
    *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
  5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
  6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
  7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
  8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
  9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
  10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
  11. Serve with rice and Kimchi, or as a side dish.

Wednesday, June 25, 2008

Lamb Chops with Spicy Rub

You have two hours before your guests arrive. You want to make something spectacular, but you're starting from scratch. Don't panic! It take minutes to make this simple marinade. rub it on the shops and set them aside, ready to be grilled just before serving them. Add a salad, mashed potatoes, or Crusty Russet Potatoes with Coriander, and you'll have an elegant meal. Then go arrange the flowers or sit down with a glass of wine, happy in the knowledge that your dinner guests will be properly impressed.

Serves 4

1 teaspoon finely grated fresh ginger (about 2-inch piece)
1 teaspoon finely grated garlic (about 2 large cloves)
3/4 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin seeds, finely ground teaspoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
8 Iamb rib chops (about 1 pound 4 ounces)
3 tablespoons canola oil

In a bowl large enough to hold the chops, mix together the ginger, garlic, salt, cayenne, cumin, coriander, and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.

Heat a large cast-iron skillet over medium-high heat and add the oil. Sear the lamb chops to the desired doneness, 4 to 5 minutes on each side for rare. You may also grill these chops on an outdoor BBQ grill over high heat. Let rest briefly before serving.

Sunday, June 01, 2008

Bon Ton-style Fried Chicken

Gourmet | July 2000

We had this over at Mank and CDR's house this weekend, they said their friend Anne found the recipe online at The recipe seemed pretty simple, and the results were delicious. The best fried chicken! It also doubles as an excellent recipe for kara-age.

Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique — a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.

Active time: 45 min Start to finish: 25 hr

Makes 4 servings.

For marinade
1 qt water
2 tablespoons salt
2 teaspoons cayenne
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 lb total)

For frying
About 12 cups vegetable oil

For dredging
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper

Marinate chicken: Whisk together all marinade ingredients in a large bowl.Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.

Dredge and fry chicken:
Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F.

We took the chicken out and rested the pieces on racks to allow them to finish cooking and drip off excess grease.

The chicken was succulent and juicy with an ethereally crisped crust. Delicious!

Wednesday, May 28, 2008

Lamb Osso Buco with Tapenade

I found this recipe online at foodandwine, which I copied to save having to type the whole thing over again, but I actually followed the recipe from the book Sunday Suppers at Lucquesby Chez Panisse alum Suzanne Goin. I'd say the book version is way more complicated. Wish I had seen this earlier! You can read more about my results here. Actually F&W has 38 of her recipes online, so I suggest checking those out first.


If using lamb shanks, have your butcher cut the shanks into thirds. I used lamb osso bucco.


  • 3/4 cup extra-virgin olive oil
  • 6 garlic cloves, crushed
  • 6 thyme sprigs
  • 1 rosemary sprig, leaves only
  • 4 meaty lamb shanks (6 pounds total), cut crosswise into thirds
  • Salt and freshly ground pepper
  • 1 medium onion, coarsely chopped
  • 1 small fennel bulb--trimmed, halved lengthwise, cored and coarsely chopped
  • 1 small carrot, finely chopped
  • 1 1/2 cups dry white wine
  • 3 flat-leaf parsley sprigs
  • Strips of zest from 1/2 lemon
  • 1 bay leaf
  • 3 cups lamb stock or beef stock, or 11/2 cups canned beef broth mixed with 1- 1/2 cups water
  • 1 anchovy fillet, mashed
  • 1 garlic clove, halved
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup Niçoise olives (about 4 ounces), pitted and chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon capers, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme leaves
  • 2 cups fresh shelled or frozen beans (about 10 ounces), such as black-eyed peas or cranberry beans. (I was only able to find a sprouted medly of fresh garbanzo, adzuki and peas that took at least 10 times as long to cook!)
  • 2 cups water
  • 1/2 teaspoon salt
  1. PREPARE THE LAMB: In a large bowl, combine 1/2 cup of the olive oil with the garlic, thyme and rosemary. Add the lamb and turn to coat. Let stand at room temperature for 2 to 3 hours, turning occasionally, or refrigerate overnight.
  2. Preheat the oven to 325°. Scrape off the marinade and season the lamb with salt and pepper. Heat the remaining 1/4 cup of oil in a large enameled cast-iron casserole until shimmering. Working in 2 batches, sear the lamb over moderate heat until well browned all over, 8 to 10 minutes. Transfer to a platter.
  3. Add the onion, fennel and carrot to the casserole and cook over low heat, stirring, until lightly browned, about 6 minutes. Add the wine, parsley sprigs, lemon zest and bay leaf and boil until reduced by half, about 6 minutes. Return the lamb to the casserole, add the stock and bring to a boil. Cover and braise in the oven for 2 1/2 to 3 hours, or until the meat is almost falling off the bones; turn the lamb twice during cooking.
  4. Using a slotted spoon, transfer the lamb to a platter. Strain the cooking liquid, pressing the vegetables through the strainer. Skim off the fat and season with salt and pepper. Return the meat and the sauce to the casserole and keep warm. The book differs by saying to remove the meat and place on a baking sheet at 400 degrees for 20 minutes - while I'm sure there was a good reason for this, it practically ruined the dish for me! That's why it looks so dried out...
  5. MAKE THE TAPENADE: Meanwhile, in a mortar, crush the anchovy and garlic to a paste. Alternatively, mash the anchovy and garlic with the side of a large knife. Stir in the olive oil, olives, lemon juice, parsley and capers.
  6. MAKE THE BEANS: Heat the oil in a medium saucepan. Add the shallots, garlic and thyme and cook over moderate heat until softened. Stir in the beans, add the water and salt and cook over low heat until tender, about 20 minutes. I was only able to find fresh sprouted beans at the store, which took a couple of hours to cook, so it's a good idea to start these beans after you put the lamb into the oven, just in case it takes you a long time too!
  7. Drain the beans and spoon them into bowls. Spoon the lamb stew over the beans, top with the tapenade and serve.

MAKE AHEAD The recipe can be prepared through Step 5 and refrigerated overnight.

Tuesday, May 20, 2008

Fresh Pea Soup

this recipe is based on Ina Garten's recipe

2 tablespoons butter
1 cups chopped leek, white and light green parts (1 leek)
1 cup chopped yellow onion
2 cups chicken stock, preferably homemade
2 cups freshly shelled peas
1/3 cup chopped fresh mint leaves
2 teaspoons kosher salt
freshly ground black pepper and salt to taste
sour cream for garnish
2 tablespoons freshly chopped chives


Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. Take off the heat, add the mint, salt, and pepper.

Puree the soup using an immersion blender. Whisk in some sour cream and chives and taste for seasoning. Top with a splash of olive oil or sour cream... Oh and a squeeze of fresh lemon juice really brightens it up too.

Monday, May 12, 2008

Roasted Cauliflower

I was listening to NPR's Kitchen Window and was intrigued by Nicole Spiridakis' obsession with cauliflower. To hear her talking about the roasted cauliflower made me drool...

This recipe is more of a guideline. For example, if you follow a low-sodium diet, it's perfectly acceptable to omit the salt (and, conversely, if you're a salt-lover, to add a little more). The key is to roast the cauliflower until it becomes caramelized — don't be alarmed if some of the florets get slightly blackened, as this just adds to its addictive flavor.

Makes 4 side-dish servings

1 medium to large head cauliflower, washed

1/2 teaspoon salt

3 to 4 tablespoons olive oil

Preheat oven to 400 degrees.

Trim any leaves and cut the cauliflower into quarter-inch slices. Toss with the olive oil and salt, spread in a single layer in a baking dish and roast until it begins to brown a bit and the oil is sizzling.

Turn the pieces once or twice and give the pan a good shake while it's roasting, about 25 minutes.

Sunday, May 11, 2008

Brown Butter

1 stick of butter

Slowly heat the butter in a saucepan on low until it foams, turns golden brown and a layer of scum forms on top, taking care not to let it burn or get too dark. Take this off the heat and skim off the top layer. Let cool for a few minutes to allow solids to settle at the bottom, then strain the mixture through a fine sieve or cheesecloth.

Seared Scallops with Grapefruit Vinaigrette

Grapefruit Vinaigrette

1 grapefruit, peeled and sectioned, juice reserved (click here to see a video of how to section a grapefruit on
1/2 shallot minced
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tblspoons cilantro or chervil finely chopped
salt and pepper to taste

1 lb. sea scallops
3 tblspoons brown butter
salt and pepper to taste

Instructions for Scallops:

Melt the brown butter in a cast iron pan over medium high heat until you can see the heat shimmer over the top of the melted butter. Don't heat it enough to smoke. Place the scallops in with several inches of space between them. Cook for 3-4 minutes, taking care not to let them burn. Turn over and cook for a a few more minutes. Remove from heat and let rest for a few minutes before serving.

I served it over watercress with rice pilaf.

Monday, April 28, 2008

Spicy Seared Shrimp

Another great dish from Ruta Kahate's cookbook 5 spices, 50 dishes. Serve it either as an appetizer or as a main course with French bread to soak up all the delicious juices. This dish is so colorful on its own, that it doesn't even need a garnish.


12 jumbo or 8 oz large tiger shrimp
1/2 lemon, juiced
2 cloves garlic, minced
3 tablespoons canola oil, divided
1 tablespoon finely chopped cilantro leaves
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric


Clean and shell the shrimp, leaving the tails on. Rinse. In a shallow bowl, combine the lemon juice, garlic, 1 tablspoon of the oil, the cilantro, cayenne, turmaric, and salt. (Some frozen shrimp are salted, so remember to take that into account.) Stir well and taste -- the marinade should be tangy and spicy. Add the shrimp and toss to coat evenly with the marinade.

Note: You can also barbecue the shrimp. Use wooden skewers that have been soaked in water for half an hour. Skewer the shrimp draining and reserving the marinade, and barbecue them over high heat until just cooked. Baste with the marinade occasionally.

Heat a large skillet on high heat and add the remaining 2 tablepsoons oil. Whe the oil is smoking, add the shrimp and marinade to the pan. Leave the heat on high. Toss the shrimp several times. Cover the pan while the shrimp cook so all the marinade doesn't evaporate. When the shrimp are just pink, about 5 minutes, remove and arrange them on a platter, pouring any remaining juices over. Do not overcook.

Serve hot or at room remperature. I love this dish served with Spinach Raita with Toasted Cumin Seed from the same cookbook.

We served it with steamed asparagus, steamed jasmine rice and a little bit of chili garlic sauce. Highly recommended!

Wednesday, April 09, 2008

Curry Fried Rice with Crab

Mr. K had a delicious curry fried rice in mind to go with the freshly steamed crab. We enjoyed the fresh crab scattered over the fried rice, along with some steamed broccoli and sliced avocado. The combination of flavors went together very well, especially with a nice scoop of spicy chili garlic sauce...

Our pantry only had a leek and some green garlic and some carrots, so we swapped that out for the onion and garlic... the recipe is flexible, the spices are the key ingredients!


For the Curry:
1 Tbsp. canola oil
1 small yellow onion, minced (about 1 cup)
1 tsp. coriander seeds, finely ground
1/2 tsp. mustard seeds, finely ground
½ tsp. finely grated garlic (about 1 large clove)
½ tsp. finely grated fresh ginger (a 1-inch piece)
½ tsp. ground turmeric
½ tsp. cayenne
½ tsp. cumin seeds, finely ground

One recipe of prepared rice pilaf or a few cups of previously cooked white rice.
fresh cracked black papper
2 tablespoons coarsely chopped flat-leaf parsley, for garnish. We added some lemon zest and minced shallots.

Pulverize the dry spices in the primitive stone mortar Molcajete

The fragrance from the spices sizzling with the aromatic vegetables was incredible.

1. Set a medium (3 quart) saute pan over medium heat with the oil in a pan. Keep a spatter screen or lid handy - cumin and mustard seeds will sputter and pop wildly.

2. When the oil just begins to smoke, add the spice(s). Cover and allow the spice(s) to cook - this literally takes seconds. As soon as the sputting stops, it's ready.

3. Immediately add the vegetables and rice to the pan - this cools the oil and prevents the spices from burning.

4. Stir well to blend the rice and spice mixture together.

5. Fluff the rice with a fork and sprinkle with the chopped parsley mixture.

We just mixed in the freshly cooked crabmeat to preserve its pristinely sweet flavor.

Sunday, March 16, 2008

Grilled Lamb Kofta Kebabs

I saw this on Jamie Oliver's show the other day and thought this would be a perfect way to use some of the lamb that I got in this week's meatbox

Recipe from the Jamie Oliver site

1 pound trimmed shoulder or neck fillet of lamb, chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or finely grated zest of 1 lemon
1 clove garlic
sea salt and freshly ground black pepper
a good handful of shelled pistachio nuts
a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
a small bunch of fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon a bunch of fresh flat-leaf parsley, leaves picked
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaped tablespoons natural yoghurt

Here are the lamb steaks that came in this month's meatbox.

This dish is best cooked on a barbecue over hot coals, but if that’s not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.

Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), the garlic clove, a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.

Divide the meat into four equal pieces and get yourself four skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.

In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.

When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

I made my favorite spinach raita instead of plain yogurt and this recipe for naan bread, and a liberal squeeze of lemon over everything. It was delicious and we greatly enjoyed our first meal out in the sunny back patio this year.

Spinach Raita with Toasted Cumin

adapted from from 5 Spices, 50 Dishes by Ruta Kahate

Mr. K got this great cookbook a while back and we have made some very good dishes from it. I'd recommend it as another great cookbook offering simple recipes bursting with flavor. This makes the best raita ever!

He also though that the dish needed some color and suggested paprika, so I opened up this amazing smoked Spanish Paprika which added a delicious smoky depth to the bright clean flavors of the raita. It was like no paprika I had ever smelled or tasted before.


4 ounces baby spinach or 5 ounces frozen spinach
1/2 tsp cumin seeds
1 cup plain whole or low-fat yogurt
2 tablespoons minced red onion
3/4 to 1 tsp salt
1/4 tsp finely grated fresh ginger (about 1/2 inch piece)


Rinse the spinach and place in a saucepan with the water still clinging to the leaves. Cover and steam the leaves until tender but still bright green. Place in a strainer to cool and drain. If using frozen spinach, place in a saucepan with 1/4 cup water and cook over low heat for 5 minutes. Drain and I did not really cool the spinach much because I wanted it to heat up the raw onion in the yogurt and blend in better.

Toast the cumin seeds in a small skillet over low heat until they turn dark and fragrant. Cool and grind them.

In a small bowl, stir the yogurt together with the onion, salt, ginger and the ground cumin.

Squeeze the spinach to remove excess water and finely chop it. Add this to the yogurt mixture and stir thoroughly. Chill until ready to serve.

Try it as a dip for crudite or as a condiment on grilled meats or curry.

Naan Bread


1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted


In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle.

Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.