Tonight I did the Indian Cheese Bread. As I said in the dinner thread, after much agita I got four good ones out of six, so not too bad. I used ghee rather than go to the trouble of clarifying butter. It is so inexpensive and available, so I figured why not?
My first two were the burned ones upper right and upper middle. The rest looked like the other two – nicely toasted and puffed with just a couple of charred areas. As you can see, we nibbled at the non-charred edges of one of the ‘bad’ ones. My problem with the recipe is an old one with me. Whenever a recipe calls for heating up an iron skillet on high heat until it is screaming hot and then cooking something in it, I should know better. It just doesn’t work for me. I have wonderful, properly seasoned, old skillets (one of them belonged to my greatgrandmother – it is probably 100 years old). But I put anything in a screaming hot skillet and it pours smoke and instantly carbonizes. It triggers my asthma and I start coughing and then I have smoke, burned food and a skillet with half a hamburger welded to it to deal with. Then I start all over again at a lower heat in a new pan! So that’s what happened tonight . I figured, “here I am in the 21st century in the United States of America – I’m using a fricken non-stick pan on medium high heat.” They were perfect.
I took David’s idea and brushed them with garlic infused warm ghee as they came out of the pan. I ended up mistiming dinner a bit and had to heat them up in my toaster oven for dinner. I just set them on a rack and used the ‘toaster’ function. It worked great and tasted every bit as good as the one right out of the pan. I have two refrigerated and will toast them tomorrow and report back on how well they ‘held’. I’d love to make these for company, but I know I wouldn’t want to do it at the last minute. So I hope they hold up. I actually liked the smooth, bland cheese in them. With the dough so soft you’d have to use something pretty creamy – Brie or Camembert, I guess. Any other ideas? Mr. Kim wants me to try bleu with a black pepper infused honey drizzle.