orange chicken

Orange Chicken




2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoons salt

White pepper

Oil (for frying)

1/2 cup plus 1 tablespoon cornstarch

1/4 cup flour

1 tablespoon minced ginger root

1 teaspoon minced garlic

Dash crushed hot red chiles

1/4 cup chopped green onions

1 tablespoon rice wine

Orange Chicken Sauce (recipe below)

1/4 cup water

1/2 to 1 teaspoon sesame oil



Cut chicken pieces into 2-inch squares and place in large bowl.

Stir in egg, salt, pepper and 1 tablespoon oil and mix well.



Stir cornstarch and flour together. Add chicken pieces, stirring to

coat.



Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add

chicken pieces, small batch at time, and fry 3 to 4 minutes or

until golden and crisp. (Do not overcook or chicken will be tough.)

Remove chicken from oil with slotted spoon and drain on paper

towels. Set aside.



Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil.

Add ginger and garlic and stir-fry until fragrant. Add and stir-fry

crushed chiles and green onions. Add rice wine and stir 3 seconds.

Add Orange Sauce and bring to boil. Add cooked chicken, stirring

until well mixed.



Stir water into remaining 1 tablespoon cornstarch until smooth.



Add to chicken and heat until sauce is thickened. Stir in 1

tablespoon oil and sesame oil.



Serve at once.



Makes 6 servings.



Orange Chicken Sauce:



2 teaspoons minced orange zest

1/4 cup juice from 1 large orange

1/2 teaspoon sugar

2 tablespoons chicken stock

1 tablespoon light soy sauce



Combine all ingredients in small bowl and set aside.

Berry Bars

Berry Bars




3 cups (12.75 ounces) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

16 ounces berry jam



Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking

pan.



In a medium bowl, whisk together the flour, baking powder and salt.

Set aside.



In the bowl of a stand mixer using the paddle attachment, or in a

large bowl using a hand mixer, cream together the butter and sugar

until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a

time, then the vanilla. Slowly beat in the flour mixture.



Spread three-fourths of the batter into the pan, spreading the

batter a little thinner in the center of the pan. Spoon the jam on

top. Spoon the remaining batter over the jam in random dollops so

the jam can still be seen.



Bake the bars until golden-brown on top and firm to the touch,

about 40 minutes, rotating halfway through for even baking.



Cool completely on a rack before slicing.



Serves 9-12

Vegetarian Pizza with Eggplant & Goat Cheese

For the grilled Eggplant:



2 large Japanese eggplants

1 to 2 tablespoons Olive oil

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper



For the sautéed White Mushrooms:



8 ounces White mushrooms

1 1/2 tablespoons Olive oil

1/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper



For the Pizza:



1 bunch baby broccoli (broccolini)

1/2 cup frozen corn kernels, thawed

Pinch kosher salt

Pinch ground black pepper

1/2 small, thinly sliced red onion

4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in

olive oil

1 pound traditional or honey-wheat pizza dough

6 tablespoons marinara/pizza sauce

2 1/2 cups grated Mozzarella cheese

2 eggplants, cut per the recipe

1/2 cup sautéed White Mushrooms

2 ounces Goat cheese (Chevre; optional)



TO MAKE THE GRILLED EGGPLANT:



Cut the stem ends off the eggplant, then cut the vegetables

lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies

sheet and brush lightly-but thoroughly-with olive oil. Sprinkle

with salt and pepper. Turn the slices and repeat.



Heat a charcoal or gas grill.



Grill for about 2 minutes on each side, or until well marked and

quite tender (you may not need to leave them for the full 2 minutes

on the second side). Use tongs or a grilling spatula to remove the

vegetables to a large platter or cookie sheet.



TO MAKE THE WHITE MUSHROOMS:



Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.



Heat the oil in a skillet over high heat until it begins to smoke.

Add the mushrooms and toss to coat them with oil.



Lower the heat slightly and cook the mushrooms, stirring

occasionally, until all of the liquid has evaporated and the edges

begin to brown, 9 to 10 minutes.



Turn off the heat and sprinkle the mushrooms evenly with salt and

pepper.



Use immediately, or cool and refrigerate for up to 3 days.



TO MAKE THE PIZZA:



Place a seasoned (or oiled) pizza stone in the middle of the oven

and preheat to 450 degrees Fahrenheit for at least 30 minutes.



Cut away the bottom of each broccoli stem at an angle. Starting

from that point, cut the stems into 1 1/2 -inch pieces, always

maintaining the same angle, stopping 2-3 inches from the tops.



Blanch the broccolini in rapidly boiling water for about 1 minute.

Using a wire skimmer, remove the broccolini and immediately plunge

it into an ice-water bath to stop the cooking and retain the bright

green color. Once the broccolini is cool, drain and pat dry.



Heat a small, heavy frying pan over high heat. Place the corn

kernels in the pan and roast them, stirring often, for about 10

minutes. Remove from the heat and sprinkle with salt and pepper.



Separate the rings of the onion. Drain the tomatoes well and cut

halves into julienne strips.



Roll and shape the dough into one 13-inch or two 9-inch circles and

place on a floured pizza peel. If you are more comfortable working

with one piece of dough at a time, you can shape and dress the

second piece while the first is in the oven. If making 2 pizzas,

split all the toppings in half.



Spread the sauce to within 1 inch of the outer edge of the dough.

Reserve 1/3 cup of the mozzarella and distribute the rest over the

sauce, reserving a small amount, to within 1/2 inch of the outer

edge of the dough. Spread the eggplant over the cheese, followed by

the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the

corn over the other vegetables and top with the broccoli.



Sprinkle the remaining mozzarella over the pizza. If using goat

cheese, break it into small pieces and distribute over the pizza.



Transfer the pizza to the oven to the oven and bake for 8 to 10

minutes, or until the crust is golden brown and the cheese at the

center is melted and bubbly. Slice and serve.



Makes One 13-inch Pizza or Two 9-inch Pizzas