Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
Mix the dry ingredients first and then wet. Combine the wet to the dry and mix by hand. Press into a deep 11×24″ rectangular cookie sheet with a 1/2″ depth and bake @ 350 for approximately 15-20 minutes for soft, chewy bars. Remove from the oven and leave to cool. Cut into squares.
pinch or two of salt(i prefer more salt as it makes the cookie more savoury and heightens the saffron)
3/4 cupsugar
1/2cupextra virgin olive oil
2eggs
2teaspoonsgrated or finely minced orange zest
2tablespoonsgrand marnier, triple sec, or orange juice
MISE EN PLACE FOR THE COOKIE DOUGH
Preheat the oven to 350°F. Crumble the saffron into a small bowl and combine it with 1tbsp of super hot water.
Combine the flour, baking powder, and salt in a medium size bowl and stir with a whisk to combine.
Measure the sugar and olive oil into a large bowl suitable for a hand mixer or one for a stand mixer.
Ready the eggs and liqueur.
Zest the orange and set aside.
Pull two baking sheets and line with parchment.
METHOD FOR THE COOKIE DOUGH
Add saffron to sugar and olive oil and beat until light, a minute or two.
Add the eggs and continue beating until creamy and fluffy, another couple of minutes. This will develop the cakelike structure of the cookie.
Beat in the orange zest and liqueur.
Gently stir the liquid mixture into the dry one, just until well combined.
BAKE THE COOKIES
Use 2 teaspoons to drop mounds of dough about 2 inches apart on ungreased baking sheets.
Bake in a 350ºF oven until lightly browned on the bottom, 12 to 15 minutes.
If the cookies are browning too quickly, drop the oven temp to 325 degrees to minimize the browning. This will give the cookies time to bake through.
The cookies are done when they feel firm to the touch. Immediately transfer the cookies to a rack to finish cooling.
Store in a tightly covered container at room temperature.
Note: The perfume from the saffron will mellow with time, which is a blessing and a curse. If you find the saffron too strong initally, it will mellow with each passing day. If you find the intensity of the saffron just right, eat them within a day or two
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees F.
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.
Transfer the chicken and ginger to a plate. Stir the congee with a wooden spoon, making sure to scrape against the bottom and sides of the slow cooker to incorporate congee that’s sticking there.
Shred the chicken, then stir the meat back into the slow cooker, discarding the bones, skin, cartilage, and ginger. If you would like a thinner congee, add additional water 1/4 cup at a time until you reach the desired consistency. Taste and season with more salt as needed. Serve hot with the toppings.
