Rhubarb Almond Cake with Orange Zest ~ Bolo Ruibarbo e Amendoa

Recipe by The Baked Alaska Project, Photo by Priscillakittycat

Recipe by The Baked Alaska Project, Photo by Priscillakittycat

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I am grateful for the time I spent in Italy.  I indulged in all things good:  Shopping, wandering about Firenze aimlessly, savoring good food and…well…let’s leave the rest to the imagination.  (It’s probably not what you’re thinking, but I’ll let you think it)

Besides being thankful to the country of Italy for its warm hospitality I also need to thank the State of Alaska.  While in Italy I met an amazing Alaskan who I now call friend.  I follow her blog and am happy to report I made my first rhubarb recipe.  I never even knew what rhubarb was until Patti told me about it.  I found some rhubarb at our local Winn-Dixie and it felt like the discovery of a lifetime.  Thanks Patti, for your friendship and also for sharing these great recipes via your blog.

To get the recipe, visit Patti and Audrey’s blog, The Baked Alaska Project.  http://bakedalaskaproject.blogspot.com/2014/07/rhubarb-almond-cake-with-orange-zest.html

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Fiz muita coisa boa (e não boa) durante a estada na Italia.  Aproveitei até o ultimo segundo.  Sinto muita gratidão por ter tido a oportunidade de passar uma temporada lá.  Foi uma das melhores experiencias da minha vida.  Fiz amizades e uma destas, apesar da distancia, eu sinto que vai durar para sempre.  A Patti estudou comigo na escola.  Compartilhavamos receitas e andavamos sem rumo pelas ruas.  Agradeço a Patti pela boa compania e pela amizade que ela me proporcionou.

Para pegar a receita, visite o blog da Patti e da Audrey:  The Baked Alaska Project. http://bakedalaskaproject.blogspot.com/2014/07/rhubarb-almond-cake-with-orange-zest.html

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Spicy Sriracha Chicken Wings ~ Asinha de Frango com Molho Sriracha

Recipe by Michael Symon for Food & Wine Magazine, Photos by Priscillakittycat

Recipe by Michael Symon for Food & Wine Magazine, Photos by Priscillakittycat

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Ingredients

10 pounds chicken wings, split
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying

  1. In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
  2. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 1 hour 30 minutes. In a bowl combine the Sriracha, butter, cilantro, lime zest and juice.
  3. When the wings are cooked add them to the sauce and toss well. Transfer the wings to a platter and serve with any sauce that’s left. Serve hot.

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Ingredientes

4 kilos de asinhas
1/4 xícara de sementes de coentro, esmagadas
1 colher de chá de sementes de cominho, esmagadas
1 colher de chá de canela
2 colheres de sopa de sal kosher
1/4 xícara de azeite extra-virgem
3/4 xícara de molho Sriracha
1 1/2 tabletes de manteiga sem sal, derretida
1/2 xícara de coentro picado
Raspas e o suco de 3 limões

  1. Em uma tigela grande, misture as asas com as sementes de coentro e cominho, canela, sal kosher e azeite. Cubra e leve à geladeira pelo menos 4 horas ou durante a noite.
  2. Pré-aqueça o forno a 375F. Espalhe as asas em 3 assadeiras e asse por cerca de 1 hora e 30 minutos minutos.
  3. Numa tigela misture o molho Sriracha, a manteiga, o coentro picado, o suco de limao e as raspas. Quando as asas estiverem prontas misture com o molho.  Transfira as asas para uma travessa. Sirva quente.