Poke – A small batch

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I had poke for the first time in Hawaii years ago. I liked it, but never really gave it a second thought. Fast forward to a little shopping excursion after my move to Cali, when I found pre-cut poke in my grocer’s freezer. I was initially skeptical, but eventually gave in to the curiosity. It’s perfect for a hot CA summer dinner.

8 ounces sushi grade tuna
1/4 cup soy sauce
1 teaspoon rice vinegar
1 teaspoon lemon (or lime) juice
1 teaspoon sesame oil
red pepper flakes, to taste
sesame seed
1 scallion, thinly sliced

Cut fish into 1/2 inch cubes
toss with soy, vinegar, juice, sesame oil, and pepper flakes
garnish with scallions and sesame seeds

Serve with rice, salad, and or pickled veggies

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July 11, 2018 at 8:37 pm Leave a comment

Baked Punjabi-style Samosa

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I’ve mentioned before that I don’t like to deep-fat fry. Don’t get me wrong, I love fried foods, I just hate the clean up and disposing of the used oil when done. So, here’s my  baked version.

1 russet potato (peeled, cubed, and boiled until fork tender)
2 tablespoons ghee or butter
1/2 cup chopped onion
2 teaspoons finely grated ginger
1 clove garlic, grated
1/2 teaspoon cumin
1/2 teaspoon garam masala or prepared curry
1/2 teaspoon coriander
1/4 teaspoon turmeric
cayenne to taste
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon finely chopped fresh cilantro
1 box store-bought pie crust, thawed
1 egg, beaten

Preheat oven to 375ºF

Drain and smash cooked potatoes coarsely

Over medium-high heat melt the butter in a pan
add onion and cook until translucent and just starting to brown
add ginger and garlic and cook a minute more
stir in the spices and salt
add potato
stir until well combined
move to the fridge to cool

While the filling cools roll out the pie crust, just enough to thin it a little bit
cut circles about 6” in diameter using a small bowl or cutter as a template
you should be able to make approximate 8

Cut the circles in half and elongate dough a little bit
brush edges with egg wash
fold edges over and press down firmly to seal
if the dough becomes too soft while working, simply pop the whole baking sheet back in the freezer for a few minutes
spoon about 1 tablespoon of filling onto each half circle
pinch closed and set aside

samosa

When all the samosas are filled, brush them with egg wash
place on a baking sheet
bake for 15-20 minutes until golden brown
cool about 5 minutes
serve hot with your favorite chutney

July 10, 2018 at 9:57 pm Leave a comment

Cheaters Chutney – A small batch

chutney

Yeah… I went grocery shopping and forgot to buy chutney. Now, I’ll never have to again.

1/4 cup yellow fruit jam (peach, apricot, or loquat)
2 teaspoons white vinegar
1 teaspoon prepared curry
pinch of salt

Mix well to combine

July 10, 2018 at 9:54 pm Leave a comment

Rolls – A very small batch

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1/2 cup warm water
2 teaspoons sugar
1 teaspoon yeast
2 tablespoons oil
1/2 teaspoon salt
1 1/2 cups flour (plus more for kneading)
1 tablespoon butter, melted
1 egg, beaten (for egg wash)

Preheat oven to 375ºF

Mix all the ingredients together until well combined
turn shaggy dough onto floured counter and knead until smooth

Coat the dough in oil
place in a bowl and cover
allow the dough to rise 30 minutes to an hour

Once doubled in size
cut into 3 or 4 equal pieces
form into tight balls
place on lined baking sheet
coat each with egg wash

Bake 15 to 20 minutes

June 29, 2018 at 8:55 pm 1 comment

Loquat Jam

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My friend Cy has a loquat tree and this year has been very fruitful … heh. You may be asking “what’s a loquat?” It’s defined as a small yellow egg-shaped acidic fruit, from an Asian evergreen that’s of the rose family, also known as a Japanese Plum.

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I will admit I went into this project blind, having absolutely no experience with loquat jam. It truly is a labor of love and well worth all the effort that goes into it. Loquats have very large seeds, sometimes as many as 4, and a thick skin. All which need to be removed from the tasty flesh.

8 cups prepared loquat flesh
4 cups sugar
5-6 tablespoons standard pectin
2 tablespoons lemon juice
1-2 teaspoons additional flavoring, optional (vanilla or cardamom)

To prepare loquats for jam, wash the fruit, remove the seeds, then cook the flesh with a splash of water until softened. Once soft, use a food mill to remove the skins. Note: Next time, and there will be a next time, I’m going to skip this step of removing the skins and process the jam with an immersion blender once cooked. I’ll edit this recipe if there’s success.

Canning supplies
8 or so  6-ounce canning jars, with new lids and bands
canning funnel (optional)
1 large (non reactive) pot for jam making
another large pot for canning

Sterilize the jars and lids. I recommend an internet search for complete how-to instructions on canning.

Stir the pectin into the sugar and set aside.

Jam
In a large pot over high heat bring the fruit, lemon juice, and maybe a splash of water to a boil
stir in sugar and pectin mixture
continue to stir as the sugar dissolves
bring to a full and rolling boil (it’s really hot, be very careful)
stir continuously for 1 minute (set a timer)
turn off heat
fill the jars, cap and refrigerate or process jars for safe keeping

Enjoy!

June 29, 2018 at 5:06 pm Leave a comment

Blondies – A small batch

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Almond and caramel chip

I’m really late to the ‘Blondie’ party and I have absolutely no excuse.

3 tablespoons butter, melted
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
pinch of salt
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup fillings (chips of any flavor, nuts of any kind, candy, coconut, the skies the limit)

Preheat oven to 350°F
line and grease a loaf pan

Mix together melted butter and brown sugar
stir in the egg and combine
mix until very smooth
add vanilla and salt

Stir in flour and baking powder
add filling items
combine well

Bake for 18 – 20 minutes

Remove from pan and cut into serving-size pieces once it’s cool to the touch

May 31, 2018 at 8:47 pm Leave a comment

Ginger Scones – A small batch

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I love a warm scone fresh from the oven, slathered with butter.

2 cups flour
3 tablespoons butter
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup full-fat plain yogurt
1/4 cup water
1/2 cup candied ginger, diced

Preheat oven to 425° F

Cut the butter into the flour
add the sugar, baking powder, baking soda, and salt
add the chopped ginger
add yogurt and water

Knead the dough until it just barely comes together
press into a 7-8 inch circle
cut into triangles or make rounds with a cutter

Place on a baking sheet
pat with water
and sprinkle with sugar

Bake for 15 – 20 minutes until golden brown

May 17, 2018 at 6:32 pm Leave a comment

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