Castella

Active: 20 minutes; Total: 60 minutes + 3 hours rest; Yield: 8 servings

Butter, unsalted	¾ teaspoon
Water, lukewarm	2 ½ tablespoons
Honey	5 ½ tablespoons
Eggs	6 larges
Sugar, granulated	200 grams
Flour, white bread	200 grams
Matcha powder	1 tablespoon

1. Preheat oven to 350°F; grease a 8-inch springform pan with butter, and line with parchment paper. 
2. Sift together the flour and matcha powder; set aside. 
3. In the bowl of a stand mixer, combine the water and honey, and whisk vigorously. 
4. Add the eggs, and blend vigorously until smooth. 
5. Add the sugar; whisk the eggs and sugar at high speed for 5 minutes, until the mixture thickens and falls in ribbons from the beater. 
6. Pour into a large bowl, and add the flour mixture in three batches, mixing very lightly with a hand whisk. 
7. Pour the batter into the prepared pan, tapping lightly on the counter to release any small air bubbles. 
8. Bake on the middle rack of the oven for 35 to 40 minutes, until the cake is golden brown. 
9. Remove from the oven, and turn over so the baked side is facing down. 
10. Release and remove the springform pan, and peel off the parchment paper. 
11. Cover the cake with a clean tea towel, and set aside at room temperature for at least 3 hours. 

Recipe mildly adapted from Portugal Recipes & Ingredients by Anaïs Bourny Delon.

Poulet tchoupitoulas

Active: 45 minutes; Total: 2 hours 30 minutes; Yield: 4 to 6

Butter, unsalted	1 tablespoon + 2 tablespoons
Onions, yellow; julienned	3 cups
Bell pepper, red; chopped	½ cup
Salt	2 teaspoons + 1 tablespoon
Cayenne	¼ teaspoon + ⅛ teaspoon + ½ tablespoon
Pepper, freshly ground	1 tablespoon +
Andouille sausage	½ pound
Garlic; chopped	1 tablespoon
Sweet corn; kernels removed	1 ear
Eggs	5 large
Heavy cream	2 cups
Tabasco	¼ teaspoon
Worcestershire sauce	1 teaspoon
Crusty bread; cubed	4 cups
Parmigiano-Reggiano; grated	½ cup
Paprika	3 ¾ teaspoons
Garlic powder	1 tablespoon
Onion powder	½ tablespoon
Oregano, dried	½ tablespoon
Thyme, dried	½ tablespoon
Vegetable oil	½ cup +
Chicken thighs	6 pounds

1. Preheat oven to 350°F; grease a 2-quart glass rectangular baking dish with 1-tablespoon butter. 
2. In a large sauté pan over medium-high heat, melt 2-tablespoons butter, then add the onions, bell pepper, 1-teaspoon salt, and ¼-teaspoon cayenne. 
3. Season generously with pepper, and sauté until the onions are soft and start to brown, about 6 minutes. 
4. Add the sausage, and continue to cook for 3 minutes. 
5. Add the garlic and corn, and cook for 1 minute; remove from heat and set aside. 
6. In a mixing bowl, whisk the eggs for 30 seconds. 
7. Add the cream, 1-teaspoon salt, ⅛-teaspoon cayenne, Tabasco, and Worcestershire; whisk until fully incorporated. 
8. Stir in the sautéed sausage mixture, and then add the bread cubes; mix well. 
9. Transfer the filling to the prepared dish, and sprinkle with cheese. 
10. Bake until golden brown and set, about 55 minutes. 
11. In a small bowl, combine paprika, 1-tablespoon salt, garlic powder, ½-tablespoon pepper, onion powder, ½-tablespoon cayenne, oregano, and thyme with the oil; mix well. 
12. Smear the mixture evenly over each piece of chicken. 
13. Heat a large oven-safe sauté pan over medium-high heat. 
14. When hot, add enough oil to coat the bottom of the pan. 
15. Place the chicken in the pan skin side down, and sear until a deep golden brown, about 6 to 8 minutes. 
16. Turn the chicken, and place in the oven, roasting until the juices run clear, about 25 to 30 minutes. 
17. Remove from the oven, and rest for 5 minutes before serving. 

Recipe mildly adapted from Emeril Lagasse’s recipe featured in The Last Holiday.