Orange Bundt Cake

2 sticks (225g) unsalted butter, softened, plus more for the pan
1 1/4 cups (250g) sugar
3 large eggs
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
2 1/2 cups (315g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups (185g) confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange

Heat the oven to 325°F (165°C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan.

In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy.

Beat in the eggs one by one.?

Pulse orange chunks in a food processor until mostly smooth but not completely puréed. Spoon out 1 1/2 cups (355ml) of the pulpy orange mixture and add to the batter, then beat until blended.

Add the flour, salt, baking soda, and baking powder and beat just until smooth. Scrapte the batter into the prepared pan and smooth the top.

Bake until the cake is risen and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging, about 55 minutes.

Cool the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.?

Whisk together powdered sugar and orange juice in a small bowl. Once the cake is cool, spoon the glaze over the top. Let the glaze set, then slice cake and serve. Store any leftovers airtight at room temperature.

Meatloaf

3 tablespoons olive oil
1 large onion, finely chopped
Salt
6 cloves garlic, finely chopped
1 pound ground chuck
1 pound ground pork
1 pound ground veal
1/2 cup dry bread crumbs
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 pinch cayenne
1 teaspoon Dijon mustard
1/3 cup grated Parmesan
3 tablespoons ketchup, plus more for glazing
1 tablespoon mayonnaise
2 tablespoons crème fraîche (or whipped cream cheese)
3 large eggs, lightly beaten

Heat the oven to 350°F.

In a medium sauté pan, warm the olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes.

Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool while you prepare the rest of the ingredients.

In a large bowl, combine the rest of the ingredients except for the eggs. Add a few good pinches of salt. Then mix it with two forks, combining thoroughly but not overmixing.

Gently stir in the eggs and the browned onions and garlic, mixing just until combined.

Gently shape the mixture into a rough football and nestle it snugly into a loaf pan, patting it down so the top is fairly flat. Bake in the middle of the oven for 40 minutes, then brush the top lightly with ketchup and return to the oven for 10 to 20 more minutes. The meatloaf is done when the internal temperature reaches about 145°F.

Let the meatloaf rest for about 10 minutes before slicing and serving.

Indian Spiced Cabbage

2 tablespoons canola oil
1 teaspoon mustard seed
1/2 red onion, chopped
1 teaspoon cumin seed
2 large garlic cloves, minced
1 small jalapeño pepper, seeded and finely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper flakes (optional)
2 small yukon gold potatoes, cut into 1/4″ pieces
1 large tomato, finely chopped
1 medium head green cabbage, cored and thinly sliced
1/2 cup water
1 tablespoon apple cider vinegar
Fresh cilantro for serving

Heat oil in a large pot over medium high heat. Once hot, add the mustard and cumin seeds, and cook until they start to sputter, about 1 to 2 minutes.

Add the chopped onion, garlic, and jalapeño pepper and cook, stirring occasionally, until soft and fragrant, about 3 to 4 minutes.

Add the salt, cumin, turmeric, coriander, and red pepper (if using), and stir to combine. Cook 1 minute more.

Add the chopped potato and tomato, mix to combine well, and cook for 2 minutes.

Add the cabbage, water, and apple cider vinegar.

Cover pot, reduce heat to medium, and cook, stirring occasionally, until cabbage has cooked down and potatoes are tender, about 15 minutes.

Season to taste with additional salt if needed. Serve hot topped with plenty of fresh cilantro

Matzo Ball Soup

For the soup

1 whole chicken (about 4 pounds)
2 large onions (whole, unpeeled)
4 parsnips
2 stalks celery
6 carrots
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill, divided
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Put the chicken and enough water to cover by two inches (about 4 quarts) in a large pot and bring the water to a boil. Skim off the froth as it rises to the top.

Add the onions, parsnips, celery, carrots, parsley, 4 tablespoons of the dill, and the salt and pepper. Half-cover and simmer for at least an hour and up to 2 hours, adjusting the seasoning to taste.

Refrigerate for 2 to 3 hours or overnight so the liquid solidifies. When the fat rises to the top, skim it off and reserve for the matzo balls.

For the matzo balls

4 large eggs
4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
4 tablespoons chicken stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 tablespoons finely chopped parsley, dill, or cilantro
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and parsley, dill, or cilantro in a large bowl. Season with salt and 2 to 3 grinds of pepper. Cover and refrigerate until chilled, at least an hour or overnight.

To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil. With wet hands, take some of the mix and mold it into the size and shape of a golf ball. Gently drop it into the boiling water, repeating until all the mix is used. Cover the pan, reducing heat to a lively simmer.

Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.

Strain the soup. Set aside the chicken for chicken salad and discard the vegetables.

Just before serving, reheat the soup. Spoon a matzo ball into each bowl, pour soup over each matzo ball, and sprinkle with the remaining snipped dill.

Burmese Noodle Bowl

2 medium yellow onions
4 garlic cloves
1 teaspoon ginger, grated
1 teaspoon shrimp paste (belachan)
1 tablespoon water
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1 1/2 pounds boneless, skinless chicken thighs
1 14 oz can coconut milk
2 teaspoons kosher salt
1 packet rice noodles
1/2 cup shallots, thinly sliced and fried to a crisp
3 eggs, boiled and chopped
2 tablespoons chili powder
2 tablespoons cilantro, chopped fine
2 limes, quartered

Peel and chop the onions and garlic cloves into chunks. The size doesn’t matter as they are to be ground.

Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.

Clean and chop the chicken into bite size pieces. Wash well and drain.

Heat canola and sesame oils in a Dutch oven. Add the onion paste and sauté for 3 to 5 minutes to get the rawness out of the onions.

Add turmeric and chili powder. Stir to incorporate them into onion mix.

The chicken goes in next. Sauté the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.

Add coconut milk and 1 cup of water. Stir well and bring the soup to a boil. Lower the flame, and let the soup come to a simmer. Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.

Fill a large, deep saucepan with water and bring to a boil on a high flame. Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.

Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth.

Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.

Red Curry Chicken Noodle Soup

1/2 cup cilantro leaves with stems, loosely packed
1/4 cup water
1 medium shallot, roughly chopped
2 large cloves garlic, roughly chopped
One 1-inch piece of ginger, peeled and roughly chopped
1 1/2 tablespoons ancho chile powder (or other milder chile powder)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Thai chile, roughly chopped (optional)
1 tablespoon canola or peanut oil
One 14 ounce can light coconut milk
One 14 1/2 ounce can chicken broth
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon salt, or to taste
1 cup shredded, cooked chicken (preferably dark meat)
3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.

Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.

Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.

Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.

Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.