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Cooking from "My Paris Kitchen"


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#91 Kim Shook

Kim Shook
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  • Location:Richmond, VA

Posted 21 August 2014 - 08:46 PM

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 :angry: .  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.  :rolleyes:


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.  

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