Thursday, December 30, 2010

Ribeye, Curry, Flatbread



  • 1/2 onion, minced.
  • 1 tomato, cored & quartered
  • Curry powder, to taste.

In oil, cook onions until translucent. Add a dash of salt. Add tomato and a few tablespoons of water; cover and cook for a minute or two. Smash tomatoes, remove skin. Add curry powder and a splash of oil if desired. Simmer ten minutes more over to get a nice consistency.

Steak – I just seared it in a hot pan until 140ºF internal for rare. Salt & eat.

Flatbread – the remainder of a failed kefir bread experiment. Actually, maybe it was a success. 77g kefir whey and 123g flour, mixed and kneaded until it stretched without tearing. It didn’t really raise. So I smooshed it into a “naan” shape and cooked it, covered, in a pan on medium heat with just a little oil, enough to brown it. Both sides.

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