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1/2 cup flour 1/2 teaspoon baking powder 1/8 teaspoon salt 2 teaspoon sugar 1 egg 1 tablespoon butter (melted) 1/2 cup milk 1 Heat a waffle iron. 2 Mix the flour, baking powder, salt and sugar using a whisk to combine well. 3 Meanwhile, melt the butter in the microwave. 4 Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix. 5 Combine the milk mixture with the dry ingredients. 6 Using a hand mixer, beat the egg white to stiff peaks. 7 Carefully fold the egg whites into the batter (a plastic scraper works well for this). 8 Cook immediately on hot iron.

Ive made california rolls several times at home and the only thing hard about it is getting the rice perfect. So heres my favorite minimalist Mark Bittman's recipe for it: Time: 30 to 40 minutes, plus at least 2 hours’ resting 1 cup rice vinegar 3/8 cup sugar 2 tablespoons salt, plus a pinch 1 piece konbu (kelp), about 3 or 4 inches square 2 cups short-grain white rice 1 teaspoon sake, optional. 1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.) 2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-lo...

How I have ALWAYS wanted to make baked ones! Dough Adapted from “El Vino Perfecto Para Cada Comida,” by Héctor Vergara (Planeta Vino, 2005) Time: 15 minutes, plus chilling 3 1/2 ounces lard 1 1/2 teaspoons salt 3 cups flour, more for work surface. 1. Melt lard in a small saucepan over low heat. Immediately mix with salt and 2/3 cup very warm water. Place flour in a food processor. Turn machine on and pour half the liquid through feed tube. Stop machine, turn it to pulse and add half the remaining liquid. Keep pulsing and add rest of liquid. 2. Turn dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes. Yield: Dough for 10 6-inch or 24 3-inch empanadas. Baking Directions: Adapted from “El Vino Perfecto Para Cada Comida,” by Héctor Vergara (Planeta Vino, 2005) Adapted from “El Vino Perfecto Para Cada Comida,” by Héctor Vergara (Planeta Vino, 2005) Time: 1 hour 1...

Time: 1 hour FOR THE SAUCE: 1/2 cup dark brown sugar 1/2 cup soy sauce, preferably Japanese or reduced sodium 1/2 cup mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar 1/4 cup chopped peeled ginger 1 teaspoon ground coriander 4 whole black peppercorns FOR THE MEATBALLS: 1 pound ground turkey 4 large or 6 small scallions, finely chopped 1 bunch cilantro, finely chopped (about 1 cup) 1 egg, lightly beaten 2 tablespoons sesame oil 2 tablespoons soy sauce Freshly ground black pepper Vegetable oil. 1. Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.) 2. Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and sever...

To make party-size latkes, use your favorite recipe but fry them in 1 1/2-inch cakes (use a heaping tablespoon of potato). Drain on paper towels or a paper bag. When cool enough to handle, top with any of the following: CRÉME FRAÎCHE, BLACK PEPPER AND PEAR BUTTER Add a dollop of crème fraîche, grind some pepper and top with a spoonful of pear butter — store-bought or put up. Pumpkin and apple butter work well here, too. SMOKED SALMON CREAM CHEESE AND SALMON CAVIAR Spoon the cream cheese over the latke, topping with beads of salmon caviar. SMOKED TROUT MOUSSE Whip some heavy cream until peaks form, and fold in horseradish, chopped chives and black pepper. Then stir in flaked pieces of smoked trout. GORGONZOLA AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish gorgonzola-sp...

Time: About 1 hour 2 eggs 1 cup grated Cheddar cheese 1 cup plus 2 tablespoons all-purpose flour, plus more as needed 1/2 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon cayenne, or to taste. 1. Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour. 2. Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten. 3. Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake u...

photo slideshow: http://www.nytimes.com/slideshow/2007/12/18/dining/1219-MINI_index.html Read it from here: http://www.nytimes.com/2007/12/19/dining/19mini.html