A Perfect Summer Night’s Dinner

Somewhere between the fantasies of Scheherazade, the coasts of Italy, and the warm Arizona sunsets I find myself in a beautiful life. It is almost selfish to say that because the state of the world, the pandemic, and everything else going on. But, today was a perfect day for experimenting with food. I apologize that my measurements aren’t exact, but I guess 90 percent of the time. But tonight, everything came up perfect.


3 Eggs are room temperature (when baking cakes and breads, I find room temp eggs work better)
1 Stick of Room Temp Butter
1 C White Sugar
4 Tbsp. Brown Sugar
2 Cups All Purpose Flour ( i used 1 to 1 flour GF flour because I am GF… but I am sure you can use regular flour)
1/2 C. Chai and Cardamom Tea brewed together and let steep for at least 30 minutes to cool off. Not going to lie, this was just left overs from the previous night, which inspired this bake.
1 Tbsp. Vanilla
2 Tsp ish of cinnamon, and cardamom, a pinch of nutmeg, a pinch of cloves
1/2 Can of Pumpkin Puree

Topping: Toasted almond slices, local honey, and candied ginger soaked in chai tea.

Cream butter, eggs, and sugars. Add flour, tea, and everything else.
Bake in a fancy greased and floured pan for 55 minutes at 350 degrees.

Let Cool, mix almonds and soaked (in left over chai and cardamom tea) ginger candies with honey, and pour over the loaf.

In a large sauce pan 6 cups of vegetable stock, a generous pinch of saffron, 2 gloves of garlic, half a lemon and salt to a boil. Then let simmer on low.

Start risotto.

2 Cups of Arborio Rice
1 Tbsp of Oil
1 Tbsp of Butter

In a deep pan, oil and butter to brown, add rice stir around till it becomes this golden glossy loveliness. Then a spoonful at a time, laddle the broth in.

2 Chicken Breasts
1 Tbsp. Garlic Powder
1 Tbsp Onion Powder
1 Tbsp. Cumin ( i do two because I love it)
1 tsp of viet cinnamon
1 Tsp of powedered ginger
1 Sliced Onion

Grill it all then add:

1 Cup of crushed pistachios, 1 Cup of Cashews, 2 scallions, other half of the lemon and some soy sauce to deglaze the pan

Once the risotto is done, add:
1 Cup of Parsley Chopped, 1 Cup of Manchego grated, and 1 Tbsp of Butter, pinch of pepper flakes

Assemble, dash it with paprika and done.


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