What's Cooking (Take Four)

[Jenise]

Saw gorgeous scallops that looked fresh, as in had never been frozen, at Fred Meyer's yesterday. I was on my way to a doctor appt and had just enough time to stop there for some bananas, which oddly they did not have, and ran into a friend who raved about the scallops. Strangely, she said she bought both scallops and some fresh pink shrimp, and I said sounds great I don't have a dinner plan, and she said she was making chicken and dumplings for dinner. HUH? You're buying fresh seafood--the chicken can't wait?

Anyway, I bought some and wasn't wrong about them being fresh! They were terrific. I just seared them then created a lemony pan glaze that I returned them to for a few moments before putting them over rice. The rice was a nutty blend of brown basmati, red and black rices that smelled fanatastic while cooking.

Were the scallops live?

Tonight I'm making pad prik moo bai krapow (stir-fried ground pork with chiles and holy basil), a bit of a departure as I normally use chicken.

-Paul W.

We've been living in an atmospheric bomb since Tuesday. Today, I woke up to a bit of snow in the yard and am buried under beautiful orange, red, and brown leaves from the many trees on the property. I have made beef pho soup, taken a small roast with leftover Birria sauce out of the freezer, and have been making tacos for dinner. I discovered Mezetta's Tame Sliced Jalapeno peppers last week and they were a fabulous addition to the Birria tacos. Tomorrow, I am roasting a couple of Cornish Hens, making a cauliflower mash, along with a green bean dish with lemon dressing and goat cheese. I have small zucchini, broccoli, and Kumato tomatoes and will make a concoction to fill in for lunches this week.

Last night I made khao soi again--a soup-like curry with noodles popular in Burma, northern Thailand and Laos. The last time I made it I noted that the recipe didn't call for either shrimp paste or fish sauce--two Thai staple ingredients, especially in curries. This was a different recipe that had the traditional shrimp paste in the curry paste and also some fish sauce. I liked it better than the earlier recipe. Still, I don't think I'll be making khao soi again. You have to make deep-fried, crispy noodles as well as boiled noodles. Not worth the effort, IMO.

-Paul W.

[Jenise]

Paul, when you need shrimp paste, where do you buy it? When I lived next to Little Saigon, that kind of thing was readily available in Asian markets. But I haven't seen it around here. Maybe it's frozen?

[Jenise]

Tonight I'm doing Roast chicken with leeks and orzo, a one-pot meal that I absolutely adore. There are very few things that I repeat more than once a year if that, but this one is more like every 3 months. For me, that's very frequent.

I have been away all weekend at a friend's house in Boston. Now I'm home and revving up for the Big Bird Day.

Tonight, I made the goo for a batch of Chocolate-Orange Ice Cream, and I made the cranberry sauce.

Tomorrow I'll churn the goo, and maybe make the gravy (I bought a couple turkey wings so I can shift this recipe off of the big day).

Tuesday I pick up the bird from the farmer, and take it home to the fridge... which is why the big bowl full of ice cream goo had to get started today!

Jenise,

I buy Thai shrimp paste at Lanna's Asian Market, a Thai-centric Asian market here in Merrimack NH. A little goes a long way and it keeps forever without refrigeration. The brand I buy was recommended by the store's proprietor. It is Tra Chang brand. The package is a yellow tub with a set of scales. Google says it's available from amazon.com.

-Paul W.

Being a hard-core rebel, I made a Russian Sharlotka tonight and added some raisins and dried cranberries. Yum.

[Jenise]

What is a sharlotka, Larry?

It is a Russian Apple Cake, Jenise, I make a French Apple Cake that is delicious and topped with caramel drizzle. Very nice.

Not
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[Jenise]

My bad! But not being a sweet-eater, these things slip past me pretty easily.

Speaking of sweets though, BANNER BANNER, I'm making two this week. A Sicilian orange cake for Thursday and a scratch pumpkin pie (the sweet pumpkin is baking right now) for Friday.

I have one of those brains.

I like the sound of Sicilian Orange Cake, though. What's in it?

What is a sharlotka, Larry?

It's a few-ingredient Russian apple pie, which I believe I've discussed before and posted a recipe. Quite tasty.

[Jenise]

Jeff, I haven't made it myself yet, but the Sicilian orange cake is a moist, single-layer springform pan kind of cake with a whole orange, peel and all, ground into a fairly normal batter, and a drizzle to finish of powdered sugar and more orange juice and zest. I copied it to my facebook page because it showed up in my Facebook feed while I was using my phone and I couldn't, with phone, figure out how to send it to myself. This was only like two days ago, and as a result several friends have already made it. One friend said it was now her husband's favorite cake EVER. Pretty safe to call it a cake for marmalade lovers.

[Jenise]

Sicilian Whole Orange Cake

This Sicilian whole orange cake is incredibly moist, bursting with fresh orange flavor, and made using the entire orange—peel and all. Simple yet elegant, it’s perfect for breakfast, tea time, or as a light dessert.

Ingredients:
1 whole orange (medium-sized, washed and quartered, seeds removed)
3 large eggs
1 cup granulated sugar
1/2 cup olive oil (or vegetable oil)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Optional Glaze or Topping:
1/2 cup powdered sugar
2-3 tablespoons fresh orange juice
Zest of 1 orange

Directions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a blender or food processor, add the whole orange (peel included), eggs, sugar, and oil. Blend until smooth and fully combined.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the orange mixture to the dry ingredients, stirring just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Glaze: In a small bowl, whisk together powdered sugar and orange juice to make a smooth glaze. Drizzle over the cooled cake and sprinkle with orange zest before serving.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

This morning's breakfast is a Rustic Bakery Rosemary and Olive oil flat cracker, topped with Sartori Sarvecchio Parmesan melted, a mandarin orange, and my tomato juice concoction...delicious!

Thanks!

That's what I call a Bass-o-matic recipe... just drop whatever it is into a blender, whoosh it around, pour it out and heat it up.

Thanks!

That's what I call a Bass-o-matic recipe... just drop whatever it is into a blender, whoosh it around, pour it out and heat it up.

Indeed. Sounds like a great recipe and exactly the type of cake I would enjoy, love the flavors. Am almost tempted to whip one up, but already ordered the desserts for tomorrow night. The one concession I make that also has the benefit of supporting great local bakeries, because I prepare everything else myself. No pot luck Thanksgiving here.

[Jenise]

Thanks!

That's what I call a Bass-o-matic recipe... just drop whatever it is into a blender, whoosh it around, pour it out and heat it up.

Perfect name and differentiates it from it's cousin, the dump cake.

I hope all of you have a wonderful day, whatever you are doing or not doing. Make it a day to be thankful for all the blessings we have and for good food every day.

[Jenise]

Karen, thank you, and the same to you and your family. Will you and the new pup be spending it with nearby relatives?

[Jenise]

Orange cake's out of the oven. I was suspicious of the "40-50" minute bake time so set my timer for 35. At which point it was a little burnt around the edges. 25-30 would be the right zone. I should have been even MORE suspicious.