Archive for July, 2018

Angel Food Cake for One


I’ve been attempting to bake one offs in my toaster oven for some time with mixed success. Now that I was able to get this recipe to work, it’s time to share. Like small batch souffles, this recipe can be easily doubled for two servings.

1 egg white
1 tablespoon sugar + more for coating a ramekin
2 tablespoons flour
pinch of salt

Grease and sugar a ramekin, set aside

Set your toaster oven to Bake and set the temperature if you have that option
or preheat a standard oven to 350°F

Whip egg white until foamy
add sugar in a slow stream
continue to whip until stiff peaks form
fold in flour

Pour into prepared ramekin
bake for 12-15 minutes


July 26, 2018 at 8:58 pm 4 comments

Poke – A small batch


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

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

Baked Punjabi-style Samosa


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


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


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

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