This is a very special cake. Not for the flavors, not for its looks, but for whom it was made. My mother is visiting from India and my Dad drove in from MI, and, for the first time in decades, we celebrated my Mommy’s birthday with this cake. I make cakes for pretty much everyone who is near and dear to me, but to make a cake for my mother…….well it has by far been the greatest joy of my life thusfar !
I love cooking fish. It is quick and easy and healthy. Of late, I have become a huge fan of Swai. The fillets tend to be a little larger than tilapia, with the same mild flavor. Here is an Asian twist on your regular old fish fillet.
2Tbsp of cornstarch
3 Tbsp of honey and soy sauce
Zest of half an orange
1Tbsp of sambal
1tsp of ground ginger
1tsp of white pepper
Sesame seeds for garnish
Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.
Mix the rest of the ingredients in a bowl, thoroughly.
Arrange the fillets in a skillet, snugly. You want it to be cozy with the sauce.
Pour the sauce over the fillets
Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.
Sprinkle with sesame seeds and serve hot with veggies of your choice.
1lb bone-in, skin-on chicken drumsticks
zest and juice of 1 large orange
2 tbsp of rosemary
1 tsp of red pepper flakes
1/4 cup balsamic vinegar
1/4 tsp of saffron
salt and pepper to taste
Marinade chicken in all the ingredients for 3hrs upto overnight.
A classic French dish is a perfect romantic meal for two ! Pair it with roasted asparagus and a crisp chardonnay !
8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
Rich and exotic, this cake is bound to be a hit. I like to pair it with Earl Grey Tea or a nice cold glass of Chardonnay !
- 1/3 cup milk
- 1 (.01-ounce) jar saffron threads (a generous 1/2 teaspoon)
- Grated zest of 1 orange (about 2 teaspoons)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)
- 1 cup powdered sugar, plus more for topping, if desired
- 5 large eggs
- 1 (8-ounce) container sour cream
- Juice of 1 orange (about 1/3 cup, optional)
Preheat oven to 350°. Lightly grease and flour 2 (8-inch) round cake pans. Heat milk in a small saucepan over medium heat. Add saffron and zest. Bring just to a simmer; remove from heat, and set aside.
Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
Beat together butter and almond paste at medium speed in the bowl of an electric mixer fitted with a paddle attachment about 3 minutes or until creamy. Gradually add powdered sugar, and beat until fluffy, scraping down sides.
Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture and beating at medium speed just until blended after each addition. Add reserved milk mixture; beat just until blended. Do not overmix.
Shake pans gently, or use a spatula to smooth tops. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and serve warm, dusted with more powdered sugar or drizzled with orange juice combined with 2 to 3 tablespoons powdered sugar, if desired.
Dinner number three that I made for my mom. I served it with a light cucumber, tomato, quinoa salad
1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt, divided
1 tsp safflower oil
4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, cubed
Juice 1 medium navel orange (1/3 cup orange juice)
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest
In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high.
Tilt skillet to coat bottom lightly. Season chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest.
Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.