My cookbook

2 cups basmati rice
2 whole chicken breasts, skinned and boned
7 tablespoons melted butter or vegetable oil
Salt and pepper
1/2 teaspoon good-quality powdered saffron or crushed saffron threads
2 cups carrots cut into thin 1-inch strips
3/4 cup candied tangerine or orange peel (recipe follows)
1 cup blanched almonds or pistachio nuts, chopped

Wash the rice in warm water and rinse in a colander under the cold tap.


Sauté the chicken in 3 tablespoons of the butter or oil with salt and pepper and 1/4 teaspoon of the saffron for about 15 minutes, until the chicken is tender but still pink and juicy, turning the pieces to color them lightly all over. Then cut into small pieces.


Sauté the carrots in the same butter or oil for 10 minutes, or until tender, stirring and adding salt and a few tablespoons water.


Boil the rice in a large (9–10-inch) heavy-bottomed preferably nonstick pan for about 10 minutes, until still a little underdone, and drain quickly. Add the remaining 1/4 teaspoon saffron to 2 tablespoons of the butter or oil and mix into the rice in the colander. Pour the 2 remaining tablespoons butter or oil in the bottom of the pan and sprinkle alternate layers of rice and chicken with carrot, candied peel, and nuts in the pan, starting and ending with a layer of rice. (You should have 3 layers of rice.)


Stretch a clean cloth over the top of the pan, put the lid on, and steam over very low heat for 20–30 minutes. The cloth will absorb the steam and help the rice to retain its fluffiness.

Candied Orange Peel


To make candied peel, use the peel of 3 oranges with as much of the white pith removed as possible. Slice peel into thin strips and make a note of the weight. Simmer without sugar in about 1/2 cup water until soft. Then add sugar equal to the measured weight, and cook until the water is reduced and the strips of peel are sweet. The peel of bitter oranges is particularly good to use for this dish.

From The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden

Хороший рецепт, можно использовать любую рыбу и любые цитрусовые. Готовила 10 минут при 450 Ф.

5 garlic cloves, finely grated
1 small Indian green chile or serrano chile, finely chopped
13" piece ginger, peeled, finely grated
1Tbsp. extra-virgin olive oil
½ tsp. ground turmeric
48-oz. fillets sea bass (1"–1½" thick)
Kosher salt
Peel of 1 small clementine, finely chopped

Cooked white rice and lime wedges (for serving)

Place a rack in middle of oven; preheat to 450°. Mix garlic, chile, ginger, oil, and turmeric in a small bowl to make a paste. Place fish on a paper towel and pat dry. Season all over with salt. Using half of the paste, coat 1 side of each fillet. Place a 2-foot sheet of parchment paper on work surface. Arrange fillets, paste side down, on half of parchment; coat top sides with remaining paste, making sure to evenly cover the entire surface. Top fillets with finely chopped clementine peel and fold other half of parchment up and over fish. Fold each open side over three times to seal parchment and make a pouch. Chill 30 minutes.

Step 2
Transfer pouch to a rimmed baking sheet and bake 10–12 minutes. Turn off oven and let fish sit in oven 1 minute longer—the pouch should have puffed up at this point. Remove from oven, let pouch cool 1 minute, then open (be careful of the hot steam inside!).

Step 3
Transfer fillets to plates and spoon juices from pouch over. Serve with rice and lime wedges for squeezing over.

Источник: https://www.bonappetit.com/recipe/orange-fish-in-parchment

For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1½-inch pieces
1 teaspoon soy sauce
1 teaspoon Shaoxing wine or dry sherry
½ cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
⅛ to ¼ teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)
Start the chicken:
Step 1
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Step 2
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about ¾-inch wide and 3½- to 4-inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Step 3
Squeeze enough juice from both oranges to measure ½ cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

Step 4
In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Step 5
Line a large rimmed baking sheet with paper towels.

Step 6
In a 10-inch cast-iron skillet, heat ½ inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Step 7
Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Step 8
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Источник: https://www.epicurious.com/recipes/food/views/chinese-orange-chicken-51168000?utm_term=grid-6&utm_source=nl&utm_brand=epi&utm_mailing=EPI_QUICKANDEASY_WEEKLY%202022-12-25&utm_campaign=aud-dev&utm_medium=email&bxid=5c92e95d2ddf9c5f6fe8c8a1&cndid=27160599&hasha=774932a5b0c90a85e7e8797f0b2496d0&hashb=d624cf0bee45ddbade344ecb913d73c1c49012fb&hashc=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632&esrc=epi_prefs

It's really good! Tonight I served it with baked (12 min/425 F) salmon (a little fresh minced ginger + 1 teaspoon of sesame oil + 1 teaspoon of rice vinegar + 1 teaspoon of soy sauce + a little less than a teaspoon of pomegranate molasses, some salt).

Salt
2 pounds thin green beans
6 large blood oranges
1/4 cup plus 2 tablespoons balsamic vinegar
1 tablespoon honey


Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry.
Step 2

Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.
Step 3

Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.

https://www.foodandwine.com/recipes/green-bean-and-blood-orange-salad?did=506525-20200327&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=032720&cid=506525&mid=31474583233

I made 1/3 for my husband and he liked it.

Ingredients

3/4 cup fresh orange juice, plus 1 orange, sliced into thin rounds

2 tablespoons tomato paste

2 tablespoons Dijon mustard

3 garlic cloves, minced

1 Fresno chile—halved, seeded and minced

2 tablespoons muscovado or 
dark brown sugar

1 tablespoon smoked paprika

1 tablespoon Worcestershire sauce

3 pork tenderloins (about 
3 pounds)

Canola oil, for brushing

Kosher salt
Pepper

Parsley, for garnish 



Step 1

In a large bowl, whisk the orange juice, tomato paste, mustard, garlic, chile, sugar, paprika and Worcestershire. Add the pork, cover and refrigerate overnight. Bring to room temperature before grilling.

Step 2

Light a grill or preheat a grill pan and oil the grate. Remove the pork from the marinade 
and season with salt and pepper. Reserve the marinade. 
Grill the pork over moderately high heat, turning, until charred and an instant-read thermometer inserted into the thickest part registers 135°, about 
20 minutes. Transfer to a work surface and let rest for 10 minutes. Keep the grill on.

Step 3

Meanwhile, brush the orange rounds with oil and grill, turning once, until charred, about 
4 minutes. Transfer to the work surface with the pork. 

Step 4

Scrape the marinade into 
a saucepan and bring to a boil. Cook until heated through and reduced slightly, 2 to 3 minutes. 

Step 5

Cut the pork into thick slices and arrange on a platter with the grilled orange rounds. Drizzle with the sauce and garnish with parsley; serve.

Источник: http://www.foodandwine.com/recipes/citrus-chile-marinated-pork-tenderloin

Прекрасный кекс! Очень вкусный.

Ингредиенты:

Мука 200 г,
разрыхлитель 2 ч.л.,
яйцо 3 шт.,
сахар 200 г (я положила 150 г),
масло растительное 120 мл,
мак 20 г,
цедра 1 лимона/апельсина,
сок лимонный/апельсиновый 1 ст.л.,
сметана 220 г (у меня 20%)

Приготовление:

На минимальной скорости миксера смешать яйца с сахаром и сметаной.
Добавить цедру и сок лимона (или апельсина), влить растительное масло и перемешать лопаткой.
Муку смешать с разрыхлителем и маком, в несколько приемов ввести сухую смесь в жидкую, хорошо перемешивая лопаткой до однородности.

Выложить тесто в форму, смазанную маслом или застеленную бумагой для выпечки.
Выпекаем в разогретой до 180° духовке в течение 35-40 минут (мне хватило 25 минут).

Готовому кексу дать немного остыть, затем вынуть из формы и полностью остудить.
При желании можно покрыть кекс глазурью или посыпать сахарной пудрой.

Источник: https://silverina1.livejournal.com/227180.html?

Этот чизкекйк безумно понравился моему мужу. Катя тоже любит чизкейк, но ей не понравился черный шоколад. Надо будет попробовать с белым, молочным или с ягодами.

Тесто
400 г муки
200 г сливочного масла (комнатной температуры)
180 г сахара
2 яйца
1/4 чайной ложки соли

Начинка
500 г рикотты
180 г сахара
10 г ванильного сахара или ванильной эссенции
2 яйца
2 столовые ложки крахмала (любого)
цедра одного апельсина (опционально)
100 г хорошего черного шоколада

Приготовление

1. Просеиваем муку, добавляем сахар, соль, яйца и нарезанное кубиками сливочное масло комнатной температуры.

2. Перемешиваем все ингредиенты при помощи миксера с насадками для теста. Должна получиться однородная масса в виде крошек. (Итальянское песочное тесто совсем не похоже на французское - оно не такое слоистое и более сдобное - поэтому и масло берется комнатной температуры, и масса не рубится ножом). Собираем тесто руками в ком (тесто будет крошиться и рассыпаться - это нормально, тем не менее, оно с легкостью собирается в шар), оборачиваем пленкой и отправляем в холодильник на полчаса.

3. Тем временем приготовим начинку. Смешиваем рикотту, сахар, ванильный сахар, яйца и крахмал.

4. Хорошо перемешиваем ложкой (взбивать не надо, в начинке не нужны пузырьки) до полной однородности. В конце добавляем крупно порубленный шоколад. При желании можно добавить еще цедру апельсина - но я не стала, хотелось, чтобы хорошо был слышен самостоятельный вкус рикотты.

5. Вынимаем из холодильника тесто и разрезаем на две половины. Из одной половины раскатываем корж под размеры формы для выпекания (у меня - диаметр 24 см). Выстилаем тесто дно формы, лишнее тесто обрезаем.

6. Из второй половины теста скатываем вот такой валик, диаметром в пару сантиметров. И, разглаживая пальцами, выстилаем этим тестом стенки формы. Хорошо прижимаем и разглаживаем. Между дном и стенками из теста не должно быть щелей. Теперь выливаем начинку, если бортики из теста слишком высокие, пальцами защипываем их внутрь.

7. Из остатков теста нарезаем полоски и выкладываем поверх начинки крест-накрест. Сверху можно смазать взбитым яйцом. Выпекам в разогретой до 180 градусов духовке - минут 25. Начинка должна схватиться, а решетка из теста - зарумяниться.

Достаем из духовки и даем пирогу минут 20-30 отдохнуть перед тем, как достать из формы. Оставляем остывать - начинка должна полностью застыть, да и сам пирог вкуснее после полного остывания.

Источник: http://its-al-dente.livejournal.com/43553.html

Сделала сегодня на завтрак, всем понравились. Мне с лимонной цедрой нравится больше, чем с апельсиновой, так что в будущем буду делать с лимонной.

INGREDIENTS

4 extra-large eggs, separated
1 1/3 cups ricotta cheese
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated orange zest
1/2 cup all-purpose flour
Pinch of salt
Melted butter for the griddle and for brushing on the pancakes
PREPARATION

1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.


RASPBERRY RICOTTA PANCAKES VARIATION: Add 1 cup of raspberries to the batter, stir gently, and form pancakes, using about 1/4 cup batter per pancake.
RASPBERRY LEMON RICOTTA PANCAKES VARIATION: Add 1 cup of raspberries to the batter, and substitute freshly grated lemon zest for the grated orange zest.

Источник: http://www.epicurious.com/recipes/food/views/orange-ricotta-pancakes-395371

2 SERVINGS
½ orange, peeled
2 Medjool dates, pitted
¼ cup almonds
1 banana, peeled, cut into 1-inch pieces
2 cups torn kale leaves
¼ cup unsweetened almond milk or coconut water
Preparation
Blend orange, dates, almonds, and 3 Tbsp. water in a blender on low speed until almonds are finely ground. Increase speed to high and blend until mixture is no longer grainy, about 1 minute. Add banana, kale, almond milk, and ½ cup ice; blend until drink is smooth and thick.

Nutritional Content
Calories (kcal) 240 Fat (g) 8 Saturated Fat (g) .5

Источник: http://www.bonappetit.com/recipe/almond-kale-and-banana-smoothie

Очень вкусно! Я делала без желе, но надо будет повторить уже с ним.

INGREDIENTS:
Mentaiko Eggs
400 grams hard boiled egg yolks
300 grams Japanese Kewpie mayonnaise
200 grams mentaiko
Dijon mustard
sesame oil
48 boiled egg white halves
Blood Orange Gelatin
1 envelope powdered gelatin
2 cups blood orange juice
To Assemble and Serve
Thinly sliced chives
Shichimi togarashi

METHOD:

For the Deviled Eggs:
In a bowl, thoroughly combine the egg yolks and mayonnaise. Fold in mentaiko. Add equal parts Dijon mustard and sesame oil. Mix to combine, spoon mixture into a piping bag, and pipe into egg white halves.

For the Blood Orange Gelatin:
In a saucepan, bloom gelatin with ½ cup blood orange juice for 5 minutes. Heat the gelatin mixture until simmering and gently stir in the remaining blood orange juice. Pour mixture onto a plastic-lined sheet tray and set in refrigerator. Using a ½-inch ring mold, cut gelatin into discs.

To Assemble and Serve:
Top each Mentaiko Egg with one Blood Orange Gelatin disc. Garnish with chives and togarashi.

Источник: http://www.starchefs.com/cook/recipe/dor-or-dine-mentaiko-eggs