Blog Page - Breaking Naan

';

Home
Recipes
Restaurant Reviews
- Madison
- Florence
- San Francisco Area
- Pune
- Chicago
Press
About Us
Privacy Policy

Asparagus with Saffron Butter

Recipes

Asparagus with Saffron Butter

Saffron Butter

Recipes

Moong, zucchini and potato Hirwa Rassa

Recipes

Moong, zucchini and potato Hirwa Rassa

Ginger, Lemongrass & Basil Lemon Soda

Recipes

Ginger, Lemongrass & Basil Lemon Soda

Beetroot and four cheeses toastie

Recipes

Beetroot and four cheeses toastie

Batatyacha Kachrya and fried egg

Recipes

Batatyacha Kachrya and fried egg

Tomato Sandwich Toast

Recipes

Tomato Sandwich Toast

Sweet onions and wisconsin cheese soup

Recipes

Sweet onions and wisconsin cheese soup

Beetroot Koshimbir

Recipes

Beetroot Koshimbir

1
2
3
4
5
6
…
19

Community

breakingnaanblog

Dark Chocolate Mousse icecream made with just milk

Dark Chocolate Mousse icecream made with just milk, cream, sugar and Valrhona gunaja 70% chocolate.

Most home icecream makers use the rotary function inside a icebowl to make and chill the icecream. This makes good ice-creams but theres a danger of larger ice crystals limiting the texture expectancy unless the fat and sugar are increased. Professional kitchens use something like pacojet which uses a straight up frozen base and 5 minutes before service uses a flat blade under pressure to shave micro-shavings from the surface, making the icecream just before serving thus avoiding the propagating ice crystals as the ice cream sits in the freezer. But this is outrageously expensive for home kitchen at 5K usd.

Finally there is something in between the home icecream makers with ice bowl and the pacojet - the @ninjakitchen #ninjacreami

We made the base by heating the milk, cream and sugar and pouring over the chocolate and then folding till the chocolate melts gently and gets shiny. We freeze this in the #ninjacreami beaker for 24 hours and use the #ninjacreami just 5 minute before eating to convert the frozen block of chocolate mousse ice into delicious, soft and luxurious chocolate mousse icecream.

This was our first time using our new #ninjacreami - looking forward to trying more adventurous recipes which one would not be able to buy commercially and practicing our technique to make better textures and drawing a quenelle shape out.

When you make pasta from scratch you want the dish

When you make pasta from scratch you want the dish to be memorable. We came across a unique recipe from flour + water sfo’s Chef Thomas Mcnaughton that used preserved lemons for the sauce.

We tried it and its an absolute winner for the summer. We used great quality buffalo milk ricotta by @bufcreamery that we cant stop raving about for the homemade triangoli. It had mint parmesan and black pepper seasoning.

The triangoli was finished in a sauce made with puree of preserved lemon in butter and pasta cooking water with some summer corn, squash, squash blossoms and market microgreens. Finished with some lemon juice, zest, parmesan, pistachios and mint.

Its bright and summery and would put smiles on many faces if you make it!

#triangoli #ricottatriangles #freshpasta #freshravioli #freshtriangoli #preservedlemonpaste #preservedlemonsrecipe #mintandpistachio #pastafromscratch #flourwatersf #flourwatersfo #flourwaterpastabook #flourwaterpasta #thomasmcnaughtonbook #thomasmcnaughton #wisconsinblogger #madisonfoodbloggers #punefoodlovers #punefoodbloggersguild #puneeatouts #madisonfoodie #madisonwisconsin #summerpasta #brightpasta #cornpasta #ricottarecipes

Stinging Nettles grow wild - but foragers bring so

Stinging Nettles grow wild - but foragers bring some to @danecofm

The have a Scorpion like sting and they are called Bicchu 🦂 Buti in Hindi (aagya:marathi, Aaen:HP). So when handling them use gloves or tongs. We soak these in water to wash then blach in hot boiling water and they wilt and lose their sting and then these were cooled in ice water. We made a soup with simmering baby leeks and potatos in stock and then added the nettles to puree them together.

Finished with some olive oil, creme fraiche and mustard blossoms.

#stingingnettle #stingingnettles #nettlesrecipes #nettlesrecipe #nettle #nettlesoup #nettleandleeksoup #bicchubooti #bichubuti #aagya #aaen #aaensaag #bichubutisaag #nettles #nettleleaf #nettlejuice #farmersmarketfinds #danecountyfarmersmarket #farmersmarketlove #madisonblogger #uttarakhandfood #gadhwalfood #himachalifood

#cilantroroots Hard to find these in grocery sto

#cilantroroots

Hard to find these in grocery stores and always try to look for them during spring farmers market @danecofm

We have a few plans for these - great to bruise them and throw them in to flavor base stocks like that for kadhais, sambar and especially naralache saar (coconut broths) or tomato saar and also for some thai inspired cooking.

They bring a unique and subtle aromatic and sweet quality to broths without imparting a bold cilantro laced greenness making it the flavor note you just cant quite lay your finger on.

How do you use cilantro roots?

#farmersmarket #danecountyfarmersmarket #madisonfarmersmarket #madisonfarmtotable #thaicilantro #cilantrorootvinaigrette #cilantroroot #farmersmarketfinds #farmersmarkettreasures #farmersmarketchallenge

Load More... Follow on Instagram

© www.BreakingNaan.com

Search for: