Orange is the subtle citrus…sweet and delicate compared to the power of lemon or lime. Oranges and their juice and zest are a surefire way to bring a little sunshine to all types of dishes.
Tomato Soup with Orange and Cumin
Scampi Al Dragoncello
24 large shrimp, cleaned and deveined, tails left on
1/4 cup extra virgin olive oil, plus 2 tablespoons for cooking
juice and zest of 2 oranges
juice and zest of 1/2 lemon
2 tablespoons fresh tarragon leaves
1 teaspoon crushed garlic
1/4 teaspoon hot red pepper flakes
1 tablespoon chopped Italian parsley
a few sprigs fresh tarragon, for garnish
orange slices for garnish
salt to taste
Combine shrimp, 1/4 cup olive oil, juice and zest of oranges and lemon, tarragon, garlic, red pepper flakes, and parsley in a bowl. Refrigerate at least 30 minutes.
In a skillet, heat 2 tablespoons olive oil and cook the shrimp on high heat for 3-5 minutes, adding a splash of marinade as you cook to keep them moist.
Season to taste and serve hot, garnished with fresh tarragon sprigs and orange slices. (serves 4-5)
Berries with Orange Sabayon
Chicken Tortilla Soup
Asian Grilled Sesame Chicken Soup
I’m not sure how to describe how great this soup is…you just have to try it. I wanted to re-do the photographs with a slightly higher noodle to broth ratio but the whole batch was gone before I got a chance. My guy actually made a special trip home for lunch saying that he had been thinking about this soup all morning! This recipe was inspired by one from Bon Appetit (Feb. 2002)
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons toasted sesame oil (divided)
4 boneless, skinless chicken breast halves
3 garlic cloves, minced
3 tablespoons creamy peanut butter
2 tablespoons minced fresh ginger
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce
1 package bean thread noodles (3.75 oz.)
4 cups chopped Napa cabbage (from 1 head)
6 green onions, white and light green parts chopped, dark green parts slivered
8 cups canned lower sodium chicken broth
1 small carrot, shredded
salt if necessary
Mix together soy sauce, dry sherry and 1 tablespoon of the sesame oil and pour over chicken breast. Marinate chicken for 15 minutes in refrigerator. (note: I like to pound the chicken breasts to create thin, even cutlets that will grill quickly)
Stir together garlic, peanut butter, ginger, vinegar and chili sauce in a small bowl.
Soak the bean thread noodles in very hot water for 10 minutes. Drain, squeeze out excess moisture, and with a large knife, cut noodles into 2-3 inch sections. Set aside.
Heat remaining tablespoon of sesame oil in a heavy large pot over medium-high heat. Add cabbage and chopped green onions and saute until cabbage is tender, about 5 minutes. Add broth and the peanut butter mixture and stir well to combine. Reduce heat and let simmer gently.
Meanwhile, prepare a grill pan over medium high heat. Remove the chicken from the marinade and then pour the marinade into the simmering soup. Grill the chicken for 5 minutes on each side, or until just cooked throughout. Slice the chicken thinly across the grain into bite sized pieces and add it to the soup. Add the cut bean thread noodles, carrot slivers and green pepper slivers and simmer just until everything is heated through and the noodles are tender. This will only take a few minutes. Remove from heat and taste and adjust seasonings. Serves 6.