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Monthly Archives: April 2021
Today’s recipe comes from the NY Times Cooking section compliments of Samantha Seneviratne’s Whole Orange Snacking Cake. When I saw this recipe in my email a few weeks back, I was intrigued and slightly skeptical, but after testing this recipe with Cara Cara oranges, I am hooked. This cake is not only easy to prepare, but it is also downright delicious! If you have a high-speed blender, processing the oranges into a paste is easy, although I read that a food processor works as well. Are you curious to try this dessert? If so, jump on in because you will be very surprised and very satisfied! Save Print PPP Cake (Peel, Pith, and Pulp Cake) Prep time: 20 mins Cook time: …
Today’s recipe is based on Chef John’s recipe – which produces a tasty Hot and Sour Soup like you get in a Chinese restaurant. The Hot is from the addition of 1/2 tsp white pepper – and truly shouldn’t be substituted. The Sour comes from ChinKiang vinegar, a Chinese black vinegar with a unique flavor profile. Major players in this recipe are shiitake mushrooms cut into thin strips, cubed tofu, and thin strips of bamboo shoots. Ginger and green onion are key supporting flavors and red bell pepper, carrot, and egg provide body and character. This soup is easy to prepare – just be certain to prepare everything before putting a pot onto the burner. So let’s get prepped…