In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.
Naan for the First Time
For me, naan was always something that I bought frozen or ordered at a restaurant. I didn't really grow up eating from scratch. It always felt too cumbersome and daunting a task. To be completely honest, I didn't know the first thing about making the bread. It always felt easier to get it from the local Indian store.
But during these times, I haven't been able to go, which means getting creative. So this week for dinner, I decided to make it spontaneously to go with a lamb keema I made for dinner. I used a recipe from Nik Sharma's cookbook Season with a few rules bent. Instead of waiting four hours for the dough to rise, I pre-heated my oven for some roasted potatoes and let the dough sit on top of my stove.
Our apartment gets pretty drafty, so the warm oven helps with rising. Was it worth it? 1000 times yes. I ended up with pillowy, restaurant-style naan, and though it seemed so extra, it was the perfect complement for dinner. –Urmila Ramakrishnan, KQED Food Editor
Working Tuna Melt
I love a good tuna melt, but the thing is: when you eat them, you smell like tuna. Well, the beauty of being confined to the close quarters of my apartment is— I can enjoy my tuna in peace, you smell me? So, I’ve been working on my tuna melt game, practicing just about once a week.