Candied orange peel is one of my favorite treats, yet for some reason I’ve only made it once since I was a little girl. When I saw beautiful, seasonal Royal Mandarins at my local grocery store, I knew I had to candy their gorgeous peels. This is such a simple recipe, and also creates orange simple syrup and orange sugar, three recipes in one!My mother is a very smart woman. From a very young age she taught me that cooking and food were a lot of fun. I realize that sometimes this caused her more work than it was worth. For instance, at age two I put a plastic Cool Whip (yes, we did eat Cool Whip growing up) container in the broiler before we went off to a church event. Imagine how traumatized I was when we came home to a house full of black, oily smoke and a screeching fire alarm. I was certain that an ancient dragon had turned our little home into his fiery den and was bellowing a warning to stay away. I think it took a few weeks, but my excitement for cooking was renewed, this time with an element of caution.
Fennel is such a fun looking vegetable that I’m always interested in finding new ways to use it. Fortunately I have The Flavor Bible to help me decide what ingredients … Read more
This was the first Daring Cooks Challenge I participated in and boy was it a doozy! We were supposed to use skate for the fish, but skate is bad news for sustainable seafood, as were cod and flounder, the other two suggestions. I asked Casson Trenor what I should substitute and he suggested sanddabs, lobster or turbot. My local fishmonger unfortunately didn’t have sanddabs or turbot, and the lobster was too pricey. But they had sole, which is less of a risk than skate. Here’s what our host Sketchy said about the challenge: