Food Minia

I was so excited when I received an electric bubble waffle maker from my brother and sister-in-law for my birthday last year.  I had visions of making the eggettes I used to get from NYC's Chinatown and SF's Genki and maybe even making a puffle cone a la Cauldron Ice Cream or Monkey King Tea (below).  But after trying the recipes I found on-line for eggettes and puffle cones (basically the same recipe) I'm still not satisfied with the results.  I even played around a little with the ingredients but nothing I made recreated the aroma, texture, or taste I was looking for. Not to be deterred, I decided to experiment with some other batter-based foods I had made before.  First up was pão de queijo (Brazilian cheese bread) .  Since some of the eggette recipes used a little tapioca flour, I figured it would be fun to try an entirely tapioca flour based batter in the bubble waffle maker.  The results were incredible! The bubble waffle maker was able to encapsulat...

What's the point in making tikka masala if you don't have any naan to swipe up the leftover sauce?  If I had known how easy it was to make naan on the stovetop, I would've made it a long time ago!  Since I had some garlic and scallions lying around, I decided to make the garlic version, which let's face it, is so much better than the plain version. I found the dough to be on the wetter side, so make sure you work it on a floured surface and use a floured rolling pin or else it'll end up sticking everywhere and to everything.  Sadly, naan does not keep well so I would suggest eating it the same day it is made. Garlic Naan (adapted from Saveur ) makes 4 pieces 6 tablespoons water heated to 115°F 1/2 teaspoon honey 1 heaping teaspoon active dry yeast 1 cup all-purpose flour 1⁄4 cup plain, full-fat Greek yogurt 1 tablespoon canola oil 1⁄4 teaspoon kosher salt, plus more for sprinkling 1 tablespoon minced garlic 1 tablespoon chopped scallions Melted ghee or butter, for ...