Don’s Pecan Crusted Trout

Recipe from Old Clipping

Just because we’re sheltering in place doesn’t mean that food has to be basic or boring. This newspaper recipe from who-knows-when features fancy restaurant-like flavors, yet is relatively easy to prepare. Just buzz up the breadcrumbs and pecans with rosemary in the food processor, coat the fish fillets, and fry it up. The hardest part is finding room for 3 plates of coating layers, plus a large platter to accommodate the fillets so they sit flat without disturbing one another once they’re coated.

Black Forest Shake

Recipe by Robin

“Shelter in Place” is better with chocolate, don’t you agree? Before the pandemic, when I was working, I’d perfected some smoothies for my 15 minute lunch break, notably Chocolate and Fruit Smoothies and Green and Pink Drinks. I really don't miss those hurried (lack of) Power Lunches. Given the gift of more time to create and to enjoy meals and snacks, my mind veered from the healthy to the decadent, from the basic to the beautiful. It wandered from an efficient chocolaty beverage to luscious chocolate cake with whipped cream and sweet cherries. While the the Black Forest Shake is high in protein, it sports an unabashedly rich whipped cream and shaved chocolate topping. Just because you can’t build a Black Forest Cake/Shake without ‘em.

Orange Sour Cream Chiffon Cake

Chiffon Cake: Light and Airy

Recipe adapted from Moosewood Cookbook

Sour cream in a chiffon cake is a really not right. But I’m dubbing this recipe a chiffon cake because its fine light texture relies upon separated eggs, like the classic chiffon. Stiffly beaten egg whites folded in lightly just before baking make the magic in a chiffon. Typically oils are used to allow chiffon cakes to rise and be light. But despite this cake’s sour cream and butter, it's light and airy—with added richness from the dairy products.

Carrot, Coriander, and Orange Soup

Winter Carrots & Citrus, with Coriander and Yogurt

Recipe from The Green Witch

Before trying this recipe I doubted that 2-3 tablespoons of ground coriander in a soup that serves 4-6 would taste good. That’s throwing half the bottle of coriander into a small pot of soup—isn't that overpowering? Still, I was intrigued, and started with 1 tablespoon. While simmering, the coriander taste mellowed. I gradually added more, up to the 3 tablespoons. Don’t fear the recipe! Spice it slowly if you’re skeptical.

Sweet Potato Tangerine Keto Cakes

Recipe adapted from Chinese Herbal Cookbook

Chen Pi is a key ingredient in this recipe. It’s simply dried tangerine peel, which makes a delicious addition to soups and stews as well as baked goods. Since it’s tangerine season, it’s time to make your annual chen pi supply. Simply cut the peel into small strips and dry it overnight, full instructions on my Making Chen Pi post. Add chen pi directly to soups or teas. To use it in baked goods, like these cakes, cover with boiling water, wait 15 minutes, then drain and chop.