I love naan, but I never thought I’d be able to make it at home. Naan is traditionally made in a clay oven called a tandor, which would never fit in my condo’s kitchen. Plus, it would be a rather expensive investment.
Then I saw this recipe by Chef Henry. Instead of a tandor oven, it uses a pizza stone, and a pizza stone fits much better with both my kitchen and my wallet. Plus, this recipe is really tasty too.
Jason and I love Indian food and we’re always looking for new recipes to try. This reicipe, originally from Chef Henry’s Chop Onions, Boil Water, is tasty and hearty. His recipe recommends serving with naan or roti bread. I’d love to find some other dishes to prepare with it in order to serve at a dinner party.
This was a failed experience of sorts. I’ve tried in the past to make Pad Thai, and there was just something missing. So when my friend B tried the following recipe with a good review, I figured that I try it myself. Part of the problem, for me, was the fish oil. I figured that maybe fish oil was as essential to Pad Thai as beef broth is to French Onion Soup. Instead, I just made myself sick from smelling fish oil and remembering every reason why I don’t eat fish and protest fellow “vegetarians” who do.
Jason, being the omnivore in the house, did like this recipe. Which is good as he had to finish cooking it and eat it.
I bought a French Fry maker kit. (Yes, I make French Fries, not Freedom Fries.) It works to a varying degree, but I still got delicious fries out the gig. In fact, I should actually call this Cooking with Jason as I was cooking our actual dinner while he was frying fries. Delicious!
I love Thai food, and I’m always trying to make Thai dishes, despite not having very much success. Edible yes, but ending up more American than Thai. (This is what I get by being spoiled with good Thai food and my friend Nares who’s done an excellent job at giving me an education in this with the added bonus of being able to order most dishes without fearing mispronunciations.)
I’m also proud to say that this is really the first Erica-original recipe I’ve done. And it’s awesome.