A Vietnamese Moment

I have a new interest in Julia Childs. I have been looking up her recipes and found this one so decided to try it. Luckily, I had most of the ingredients in my kitchen - all I need to get was an orange! It reminded me of a cake my mom used to make when I was younger. It's very delicious! A great first foray into the world of Julia Childs. Ingredients: 2/3 cup granulated sugar 4 egg yolks Grated rind of 1 orange 1/3 cup strained orange juice (about 1 orange) Pinch of salt 3/4 cup cake flour (scooped and leveled, turned into a sifter) 4 egg whites Pinch of salt 1 Tbsp. granulated sugar 1. Preheat oven to 350 degrees. Butter and flour a 9" round cake pan and measure out all ingredients. 2. Separate egg yolks and egg whites.  3. Gradually beat 2/3 cup sugar into the egg yolks and continue beating until the mixture thickens to form a ribbon when the beaters are lifted.  4. Add the grated orange peel, orange juice, and a pinch of salt.  5. Beat for a minut

This is a recipe adapted from the famed Nobu. His black miso cod is WORLD famous. Although I've actually never had it (or even been to Nobu!), I've had many copy-cat versions at different restaurants. One interesting fact I learned is that black cod is *not* actually a codfish - it's really sablefish. Sablefish is a buttery, white fish that flakes when you bake it and is ideal for this recipe.  Unfortunately, I didn't have black cod on hand but I did have some salmon fillets and it worked well. You can substitute with any fatty fish fillet!  Ideally, this recipe should be marinated 2-3 days prior for the best results. Can use salmon, sea bass, or black cod. Any buttery, fatty fish will do. Ingredients (from kitchen.com): 1/4 cup sake (4 tablespoons) 1/4 mirin (4 tablespoons)  4 tablespoons white miso paste (same as 1/4 cup) 2.5 tablespoons sugar (the original recipe calls for 3 tablespoons of sugar but I do 2-2.5 tablespoons of sugar to cut the sweetne