Making Naan (Indian Flatbread) in the Jenn-Air Wall Oven

standard April 13, 2017 Leave a response
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Last week I was asked to host an event with Chris Rollins from Chris and the crew on WPST and a couple of her radio guests that was Indian cuisine themed. It was many of their first times having Indian food.  I was asked to come up with a small menu of a couple traditional Indian dishes and prepare them in the Mrs Gs Community Kitchen. On the menu was Butter Chicken, Basmati rice, Mango Kulfi, and Naan all from scratch. Traditionally a Tandoori oven is used to cook the naan but we don’t have one of those, so I chose to use a Jenn-Air wall oven that had broil capabilities. Making Naan is fun and easy to make and the results are fabulous.  

First combine water, honey and yeast in a bowl. Stir this mixture together and sit is aside for about 10 min. The sugars in the honey help to feed the yeast and will cause it to foam (active) a little quicker.

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Next step is to gather the remaining ingredients. In a large bowl add the all purpose flour, Greek yogurt (full fat is ideal), salt, and oil. I don’t mix them in the bowl together until my yeast mixture is ready.

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After yeast has bloomed add it to the flour mix and stir until a dough forms.

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Once the dough has formed, using you hands, knead the dough on the counter top until it becomes smooth. Extra flour may be needed for this step.

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In a clean bowl add a couple drops of olive oil and use your fingers to grease the bowl.

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The dough should now be smooth and lump free, place the dough into the bowl adding a few more drops of olive oil on the top of the dough to give it a light coat. Cover the bowl with plastic wrap and sit an area that is about 70-80 degrees in temperature to allow the dough to rise.

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We are looking for the dough to double in size. A good rule of thumb is that the dough should be touching the plastic wrap when ready. 

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Heat you oven broiler to high or if you can set a temp set it at 525 degrees and adjust the top rack to be about 6 inches away from the broiler heating element. I have chosen to use a Jenn- Air wall oven that has a fully touch control panel which I am easily able to adjust cook settings and temperatures.  Place a sheet tray on the top rack while the oven is heating up, were looking for the sheet tray to be hot while we cook our dough. We need it to have heat on both sides while baking the naan. Traditionally a round oven made out of clay called a tandoori is used to cook naan.

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Uncover the risen dough and punch down the dough. Remove dough from bowl onto a lightly floured surface and divide the dough into 8-10 equal pieces.

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With the equal pieces of dough roll each one into a ball and set aside. Now its time to roll the naan. Grab a dough and use your fingers gently to stretch the dough into a desired shape.

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Using a rolling pin on a lightly flowered surface roll out the naan so that it is about 1/8″ – 1/4″ thick. repeat for all of the dough balls.

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After the oven has preheated and is up to temperature carefully remove the hot sheet tray and place on top of a wire rack to not burn the counter top. Quickly  line 3 raw naans on the sheet tray an place back into the oven on the top rack. KEEP AN EYE ON THE OVEN AT THIS POINT. You are looking for spotted golden brown on the tops of the naan. Once the cooked naan is removed from the oven, brush each one with clarified butter and stack them. Repeat this process until all of the naan is baked.

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Variations of naan, you can add cumin seeds before baking, or spread roasted garlic on the naan for garlic naan, or even add chopped cilantro in to the dough while rolling it.

I made a sandwich out of some homemade peanut butter and homemade grape jelly. This could possibly be the best tasting PB&J of all time.

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Homemade Naan Bread (Indian flatbread)
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Ingredients
  1. 5 fl. oz. 80-90 degree water (In the middle between 1/2 cup and 3/4 cup)
  2. 1/4 oz. active dry yeast (1 packet)
  3. 1 tsp. honey
  4. 2 1/4 cup all purpose flour (plus extra for kneading and rolling)
  5. 1 1/2 Tbsp. canola oil
  6. 1/2 cup plain Greek yogurt (full fat)
  7. 1/2 tsp. kosher salt
  8. clarified butter (for brushing)
Instructions
  1. 1. Stir water and honey in a bowl, add the yeast stir to combine and then sit aside until foamy.
  2. In a large bowl add flour, yogurt, oil and salt. After yeast has bloomed add it to the flour mixture. 2. Stir to combine all ingredients in to a dough. With the help of some flour knead the dough until its smooth.
  3. 3. Grease a bowl with a couple drops of oil. Add the smooth dough to the bowl giving the top a couple drops of oil also. Cover with plastic wrap and set the bowl in a warm place about 70-80 degrees for 1 hr.
  4. 4. About 45 min into the dough rising, set you oven to broil at 525 degrees, place the top rack about 6 inch. away from the broiler heating element. place a sheet tray into the oven on top rack while oven is heating up.
  5. 5. Transfer dough to a floured work surface, divide the dough into about 8-10 equal pieces. Roll each piece of dough into a ball.
  6. 6. With a rolling pin roll out the dough to a thickness about 1/8-1/4 inch thick. Repeat for each dough ball.
  7. 7. Using pan holders, remove the hot sheet tray to a safe surface and line 3 rolled out naan dough on the tray. Place sheet tray on top rack and broil for about 45 sec. Finished naan should look spotted golden brown. Repeat cooking naan until all dough has been cooked.
  8. 8. Brush finished naan with clarified butter. Server warm and enjoy.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

How to bake a spice cake on an induction cooktop

standard March 20, 2017 Leave a response
How to bake a spice cake on an induction cooktop

We’ve shown you how to make a muffin in a microwave, and now we want to show you how you don’t need an oven to bake a cake. Chef Vance recently made a spice cake on our Jenn-Air 30″ Induction Cooktop. Although the total bake time is longer than in the oven, it’s nice to know you have the choice. When you bake on an induction cooktop, you have multiple settings to choose from, like Simmer, Melt and numbered levels. The instructions below are based on the Jenn-Air settings. Refer to your user manual for equivalent settings. 

  1. Prepare a box of spice cake mix and follow the directions for mixing the batter;
  2. Use a 9-inch circular pot, with lid, that is about 2 inches deep. Lightly grease and flour the inside;
  3. Using the various settings (as seen below in red), follow the below timing for the cake:
    How to bake a spice cake on an induction cooktop

    • 15 min on the Simmer setting, uncovered;
    • 25 min, covered, with the cook temp at number 2, and then wipe condensation off the lid;
    • 25 min, covered, at same cook temp setting and then wipe the lid of the condensation;

      How to bake a spice cake on an induction cooktop

      Taking a peek at the cake after wiping the lid

    • 5 min, covered, on setting 2;
    • 20 min, covered, on cook setting 3, and then wipe condensation off lid; 
    • 10 min, covered, on setting 3;
    • Remove lid and allow cake to cool uncovered for 8-10 min.
  4. Cover pan with plate and flip to remove the cake from the pan. Ice the cake with desired icing (recipe below)
    How to bake a spice cake on an induction cooktop

How to bake a spice cake on an induction cooktop

Icing:

  • 3 cups powder sugar
  • 1/3 cup softened unsalted butter
  • 1 ½ tsp. Vanilla extract
  • 2-4 Tbsp. whole milk (room temp.)
  1. Combine powder sugar and butter.
  2. One teaspoon at a time, add milk to the mix until desired consistency is reached.
  3. Once the consistency is where you want it, stir in the vanilla extract to fully incorporate.

 

Brussels sprouts four ways

standard February 8, 2017 Leave a response
Brussel Sprouts Four Ways - Mrs G's Appliance Chef

There’s more than one method of preparing a Brussels sprout. This week, I made them four different ways: baked chips, sautéed, roasted and fried using the Jenn-Air 30″ Induction Cooktop and the 30″ Single Wall Oven with MultiMode® Convection System

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

I’d like to start off by saying that I love Brussels sprouts. I grew up with a family that deemed it mandatory for everyone at the dinner table to eat ONE Brussels sprout during the holiday dinner.  As everyone except for my grandfather was cringing as they ate their Brussels, I somehow found delight in these little mini cabbages as I saw them.  My grandmother would prepare them with chopped peanuts and she roasted the Brussels sprout whole.

 Here is the breakdown of each Brussels sprout cooking method:

BAKED BRUSSELS CHIPS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat oven to 350. Fill your sink with about 5 inches of cold water. Take about a pound of fresh Brussels sprouts and cut the bottom root off of each one. This will allow for the leaves to start to separate and fall off, which is what you want. Take the biggest, whole medium/dark green outer leaves and add to the water. Gently agitate the water to shake any dirt from the Brussels sprout to the bottom of the sink. Remove all the leaves from the water and drain well. Pat dry lightly if needed. Once leaves are dry, toss them in a bowl with some oil of choice. Lay leaves on a baking sheet and try to not have any overlap. Sprinkle salt, pepper, and Cajun seasoning evenly over all the leaves. Bake for about 7-9 min looking for crispiness, not burned. Keep a close eye on them while they cook as burning the leaves can happen quickly. The Jenn Air wall oven has a nice feature that will allow you to set a timer to turn off or keep warm after cooking. This function will allow you to be in another room and not burn whatever is in your oven.  Eat chips when crispy and enjoy.

 

SAUTÉED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Start with a package of fresh raw Brussels sprouts. Cut the root end off and then quarter the sprouts through the root. In a medium sauce pot, bring water to a boil and salt it so that it tastes like the ocean. Bring water to a boil and add the quartered sprouts. Once the water returns to a boil and the sprouts turn bright been, start timing for about 2 min. Get a bowl of ice water ready. Once the Brussels sprouts are no longer raw and are in a partial cooked state, quickly remove with a slotted spoon and put into the ice water. This will stop the cooking process. At this point the sprouts should have a crisp crunch to then and a bright green color to them. Drain the sprouts on a couple of paper towels for about 5 min, removing as much liquid as possible. Heat a pan up with oil of choice and add the drained sprouts cut side down. Once the sprouts are in the hot pan DO NOT touch them, leave them alone, let sprouts brown (about 2 minutes), then flip the to the other side. Season with salt and pepper. When both sides are golden brown, they are done. I added some dried cherries and toasted sunflower seeds in the sautéing process.

 

ROASTED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat your oven to 350 degrees. Cut the root end of the whole fresh Brussels sprouts and then cut each sprout in half thru the root. In a bowl, toss the sprouts with oil of choice, salt, pepper, garlic powder, onion powder, and some red chili flakes. Spread the seasoned sprouts evenly on a baking sheet with the cut side up. Roast for 20-25 min or until golden brown. Although I have the oven set to convection bake, roasting happens when you bake a solid structure (meats or vegetables). I use the convection bake to keep even heat through the oven. Serve and enjoy.

 

FRIED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

For frying I used the Jenn Air induction cooktop. This is nice because I am able to control and maintain a certain temperature with ease and I can save time on cleaning by putting paper towels underneath my pot for any splatters that may happen during the cooking process. Induction cooking uses magnets to heat up the surface. This means that the magnetic pan (stainless steel) is the only thing to heat up, and the paper towel won’t burn.  Using the same prep as roasting, cut the root end of the fresh raw Brussels sprouts and cut in half through the root. In medium large sauce pot, heat about 4 inches of oil to 350 degrees. ***Caution*** The next step will cause your oil to fly out of the pot. When adding raw Brussels sprouts to hot oil, they with snap, crackle, and pop like rice krispies but on a slightly more dangerous scale. This popping happens for about 10 seconds. It takes about 2 min for the Brussels sprouts to be golden brown and done. FRY IN SMALL BATCHES. Once all have been fried, toss in a bowl with desired sauce and salt. I used Sweet Vidalia Onion Sirach Sauce by Big Green Egg. Serve and Enjoy.

 

Throughout my culinary experience I have had the opportunity to prepare all kinds of foods in various restaurants and environments. From these experience I am able to say that fried Brussels sprouts are the fan favorites.

Celebrate Hanukkah with potato latke

standard December 22, 2016 Leave a response
Hanukkah Recipe: Potato Latke | Mrs. G Appliance Chef

Potato latkes are shredded potato pancakes often associated with Hanukkah.  It’s tradition to eat fried food because of the significance of oil at during the holiday. As history states, around 2,000 years ago, the Jews were able to reclaim the Jewish temple from a tyrant king who was forcing them to worship Greek gods. To rededicate the temple, they needed oil to burn the menorah. There was only enough oil to burn for one day, yet miraculously it burned for 8 days. The 8-day celebration was declared to honor the miracle of the oil. 

Potato latkes are a fairly simple to prepare and leave room open for variations in the form of zucchini or carrot latkes.  Try the recipe, which was prepared on a Jenn-Air induction cooktop, below. 

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The ultimate holiday cookie challenge!

standard December 8, 2016 Leave a response
Holiday Cookie Challenge: Pecan Shortbread Cookies

Chef Vance can pretty much do it all, but how could he handle a holiday cookie baking challenge? Vance was given the task to see how many holiday cookies he could make in 4 hours spread over 2 days using two different ovens: Viking Turbo Chef and the Jenn-Air Speed Oven. He rose to the challenge and then some! Below are recipes and feedback from the experience. 

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The same turkey cooked in 3 different speed ovens

standard November 19, 2016 Leave a response
The Same Turkey Cooked in 3 Different Ovens

At Thanksgiving time, most people cook a turkey. That’s pretty standard. But what isn’t standard is the brand of oven in everyone’s home. That’s why I used a weekend leading up to the holiday to test out the same 7 LB turkey breast, seasoned the same way and at the same time, in 3 different ovens in the showroom: the Viking Turbo Chef, the GE Profile Series 30 in. Combination Double Wall Oven with Convection and Advantium® Technology, and the Jenn-Air® 27″ Built-In Microwave Oven with Speed-Cook.

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Bacon Jam!!

standard October 26, 2016 Leave a response
Bacon Jam | Mrs. G's Appliance Chef

Who couldn’t use some bacon jam in their life? If you thought you’ve seen all the bacon food products that were possible, you can now add spreadable bacon to the list. And there are many uses for it too: spread on some toasted bread, enjoy as a snack on apples, use as one of your burger toppings, or make a gourmet grilled cheese with brie and bacon jam. Using a recipe by Martha Stewart, Vance prepared the bacon jam on the Jenn-Air induction cook-top instead of the slow-cooker like the original calls for. 

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Vance’s Shredded BBQ Chicken and Spice Rub

standard September 30, 2016 Leave a response
Vance's Shredded BBQ Chicken and Spice Rub

Fabulous at 81! On September 24th, Mrs. G celebrated 81 years in business with a customer appreciation event that included the Battle of the Blue pulled pork cook-off with representatives from our local police departments. Lawrence Township competed against Trenton, with NJ 101.5 radio host Bill Spadea leading the panel of judges in a tasting that was a close call! Both recipes wow’d the judges, but it was Trenton who was named champion in our inaugural event. While the police pulled pork was reserved only for the judges, Chef Vance treated customers, guests and staff to his BBQ shredded chicken. Read More

Kid Favorite! Mini Lasagna Bites for School

standard September 16, 2016 Leave a response
Kid Favorite! Mini Lasagna Bites for School

School is back in session and parents are back to the assembly line of lunch-making. If you’re used to doing the same thing week in and out, but you’re looking to change things up, we have a winner of a recipe that is a perfect fit for any lunch bag or box. Recently, Chef Vance prepared a variation of mini lasagnas from the Washington Post in the Jenn-Air 24-in steam and convection oven. This recipe was filed under “college cooking,” but it’s a perfect lunch option too. If you think about it, there is not that much of a difference between college meal prep and school-aged lunches (since the parents are doing it). When you’re in college, you make something that is easy, healthy(ish) and doesn’t require a full kitchen (since most students have at-most the communal kitchen area in a dorm). During the early school years, parents want something that’s quick, healthy and doesn’t require a lot of prep since there’s not a lot of time. And when it comes to feeding a family, you also don’t want to sacrifice nutrition for convenience. Read More

Mrs. G Energy Nut Bars

standard September 9, 2016 Leave a response
Paleo Nut Bars - Mrs G's Appliance Chef | Lawrence NJ

Save your money on those expensive energy bars. With just a few ingredients, you can make a large batch at home and know that they are made with real food. During one of his weekly food demos at the store, Vance prepared an adapted recipe of paleo nut bars in the Jenn-Air 24-in steam and convection oven. The original recipe called for raw nuts, but Vance toasted them for a better flavor profile. Depending on your preference, you can do either method. Follow Vance on Instagram at @appliancechef for even more food inspiration or come sample his culinary creations every Saturday or Sunday in the Mrs. G Community Kitchen. Read More