Chestnut Cake with Chocolate Brandy glaze

In March I made a favorite cake of mine: Chestnut Cake with Chocolate Brandy Glaze.

This recipe comes from Martha Stewart's cooking website. Instead of Armagnac, I chose Brandy.

It does take a bit more time than some other cakes I've made but it's well worth it. One night with the following day was the time period.

Some images of the cake in process of being made and the final result.

The cake after cutting into 3 pieces 

The custard filling 

 The chocolate ganache

Cake topped with chocolate ganache 

The completed cake with brandy glaze as the final topping

Penne with Lemon Anchovy Sauce

A favorite recipe of mine comes from "The Splendid Table."

A cookbook published in 1994, it has some of my favorite Italian recipes from the Emiglia-Romagna region.

As Lynn Rosetto Casper mentions, the recipe comes together very quickly.

It requires: olive oil, garlic, italian parsley, anchovies, tomatoes and lemon.

Below is the completed recipe, ready to eat.

Quick Easy Recipe: Pad Gai Horapa

Just got a new shipment of Thai Basil in the last few days.

Had to make Pad Kee Mao Goong, but then made a new recipe with chicken, garlic and fresh Thai basil.

I used peanut oil, cooked the garlic and thai chili for about a minute.

Added the chicken already marinated in Oyster Sauce and some fish sauce.

After cooking the chicken in the garlic oil mixture for a few minutes I added some water and then the thai basil. I used a cup or more of the leaves.

When done I added some non-cooked Thai basil as a garnish.

Kudos to import foods for the primary inspiration again.