Lunchbreak: Le Cordon Bleu chef Melissa Trimmer

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Le Cordon Bleu College of Culinary Arts

Grilled Naan with Yogurt, Pickled Radish, Feta, and Greens

For Naan bread:
3/4 tsp active dry yeast
1/3 cup water
1 Tbs granulated sugar
1 Tbs whole milk
1 Tbs vegetable oil
2/3 tsp salt
1/4 tsp baking soda
1 1/2 cup bread flour
1/4 cup butter, melted

For Topping:
1 cup plain Greek yogurt
1 cup crumbled feta cheese
1/4 cup sliced pickled radish, or fresh
4 cups clean and dry mixed salad greens
oil and vinegar to taste
salt and pepper to taste


For Naan bread:
In a large bowl, dissolve the yeast in water until the mixture starts to bubble. Add the sugar, milk, salt, baking soda, bread flour and oil. Knead until smooth dough forms, approximately 7-10 minutes. Place the dough in an oiled bowl and cover lightly. Let the dough rise in a warm place until doubled in size. Once doubled, punch the dough and divide into eight equal pieces.  Form the dough pieces into a round shape and place on a lightly oiled baking tray to rise.  Lightly cover the dough and turn the grill on high. Once the grill is hot and the pieces have nearly doubled in size, quickly roll each piece to seven inches across. Lightly oil the grill and brush the dough with melted butter. Place the dough butter side down on the grill and cook until browned on the bottom and bubbly on top. Brush the top with melted butter and flip.  Repeat as necessary.

To serve:
In a bowl, toss the greens with a bit of oil and vinegar and salt and pepper to taste.  Divide the yogurt evenly among the grilled bread, spread to the edges of each slice. Top with prepared greens, radish and cheese.  Serve immediately.

Grilled Tandoori Chicken with Mint Chutney

For Chicken:
4 boneless skinless chicken breasts
1 tsp lime juice
1 Tbs vegetable oil
1 Tbs fresh ginger root, sliced
1 Tbs fresh garlic cloves, sliced
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp dark chili powder
1/2 tsp garam masala
1/4 tsp ground annatto
1/4 tsp ground fenugreek
1/2 cup plain Greek yogurt

For Mint Chutney (can be made in advance):
1 cup fresh mint leaves, clean, dry and free of stems
2 cup fresh cilantro leaves, clean, dry and free of stems
3 Thai chilies, free of stems, ribbing and seeds
1 Tbs fresh ginger root, sliced
3 cloves of garlic
1/4 cup water
salt to taste
dash of granulated sugar

For Chicken:
In a food processor combine the ginger, garlic cloves and oil. Pulse until pureed. Add the remaining spices, yogurt and lime juice. Puree until completely smooth. Place the chicken breasts in a sealable one quart bag with the marinade and seal. When sealing the bag try to remove most of the air.  Refrigerate overnight. The next day, preheat the grill to medium, lightly oil the grill grate and remove chicken from marinade. Place chicken on grill for roughly 7-8 minutes on each side until the chicken is no longer pink in the center. Serve with mint chutney and prepared Naan.

For Marinade:
Combine all ingredients in a food processor and pulse until completely smooth. Set aside until ready to serve.

Strawberry-Rhubarb Iron Skillet with Ginger Crumble
Serves four

For the filling:
1 qt. strawberries, hulled and halved
6 stems rhubarb, clean and chopped into ¼ inch slices
1 cup granulated sugar
1/4 cup cornstarch
1 tsp vanilla extract

For the topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1 tsp ground ginger powder
3/4 stick of butter, cold and cubed

For the filling:
In a bowl, combine cornstarch and sugar. Add rhubarb, berries, and vanilla and toss until all pieces are covered evenly with the mixture. Place mixture in either a cast iron baking dish or a two-inch cast iron skillet.

For the ginger crumble topping:
In a bowl, combine all of the dry ingredients and mix until well combined. Add the cold butter cubes all at once and mix, using your fingertips to rub the mixture until it resembles coarse sand. Sprinkle the mixture on top of the prepared fruit and cover with foil. Place on the top rack of the grill on medium heat and cook with the grill lid down for 30 minutes. Remove the foil and continue to cook on the top rack of the grill with the top down until the mixture bubble throughout, roughly an additional 30 minutes.  Serve warm.

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