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

Artichoke and Portobello Mushroom Lasagna

Artichoke and Portobello Mushroom Lasagna




2 tablespoons olive oil

1 large onion, medium dice

1 pound portobello mushrooms, medium dice

1/2 cup dry white wine

4 cloves garlic, minced

1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped

Salt and pepper

1 pound coarsely chopped spinach

1/4 cup (1/2 stick) butter

1/4 cup flour

4 1/2 cups milk

1 1/2 cups grated Parmesan cheese

1 (14-ounce) can diced tomatoes, drained

Ground nutmeg

1 (9-ounce) box oven-ready lasagne sheets (no-boil style)

1 pound grated whole milk mozzarella



Bring a large pot of water to the boil to blanch the spinach.



Meanwhile, heat a large skillet heated over medium-high heat until

hot, then add the olive oil and the onion. Cook the onion, stirring

frequently, until the onion starts to soften, 3 to 5 minutes.

Increase the heat to high, stir in the mushrooms and continue

cooking, stirring occasionally, until any of the liquid released

from the mushrooms has evaporated, 8 to 10 minutes.



While the mushrooms are cooking, blanch the spinach: Add the

spinach, in batches, to the boiling water and cook until the

spinach softens and turns a bright green, 30 seconds to 1 minute.

Transfer the spinach in a large bowl of ice water to stop the

cooking. Repeat until all of the spinach is blanched. Drain the

spinach, and wrap it in a large kitchen towel, squeezing the towel

to drain the spinach of any excess moisture.



When the liquid from the mushrooms has evaporated, add the white

wine, stirring to scrape any flavoring from the bottom of the pan.

Add the garlic and artichokes, stirring until completely combined.

Taste the mixture, and add three-fourths teaspoon salt and one-half

teaspoon pepper, or season as desired. Stir in the spinach, then

taste and season again if needed. Remove from heat and set aside.



Make the tomato-bechamel sauce: In a medium, heavy-bottom saucepan,

melt the butter over medium-high heat. When the butter is foamy,

whisk in the flour. Slowly whisk in the milk and cook over medium

heat, whisking frequently, until the mixture begins to thicken and

take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in

the parmesan cheese, and when the cheese is melted, stir in the

tomatoes. Taste the sauce, adding three-fourths teaspoon salt and

one-fourth teaspoon pepper, along with a pinch of nutmeg, or season

as desired.



Heat the oven to 350 degrees and assemble the lasagna: On the

bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the

tomato-bechamel sauce. Cover the sauce with a single layer of

lasagna noodles. Sprinkle one-fourth of the vegetable mixture over

the noodles, then ladle over another cup of the sauce. Top the

sauce with one-fourth of the grated mozzarella. Repeat with the

noodles, vegetables, sauce and mozzarella until you have 4 layers

(if you have more than one cup of sauce left when assembling the

fourth layer, go ahead and pour all of the remaining with that

layer before sprinkling over the last of the mozzarella cheese).

The dish can be assembled up to this point, covered with plastic

wrap and refrigerated up to a day before baking; remove the plastic

wrap and leave the lasagna out at room temperature while heating

the oven before continuing with the next step.



Cover the baking dish with foil and place the dish on a rimmed

baking sheet to catch any drippings. Bake the lasagna for 45

minutes. Increase the temperature to 450 degrees, remove the foil

from the lasagna and continue baking until the top is lightly

browned, 8 to 12 minutes. Remove and cool slightly on a rack for 20

minutes before serving.



Serves 10-12

Chocolate meltdown cake

Triple-Chocolate Meltdown




2 cups heavy cream

1 cup white chocolate chips

1 cup semisweet chocolate chips

1 pound bittersweet chocolate chips

8 tablespoons (1 stick) unsalted butter, softened

1 1/2 cups sugar

6 eggs

1 1/2 cups all-purpose flour

Vanilla ice cream, for serving



1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.



2. Remove the pan from the heat and whisk in the white chocolate

chips. Whisk constantly until the chocolate is melted. Let the

sauce cool, stirring occasionally, about 30 minutes.



3. Repeat the process with the semisweet chocolate chips--simmer the

remaining 1 cup cream, whisk and melt the chips, and let cool.



4. Preheat the oven to 400°F. Butter six 6-ounce ramekins,

thoroughly coating the bottom and sides.



5. Combine the bittersweet chocolate chips and softened butter in a

medium bowl set over a pan of simmering water. Melt the butter and

chocolate, stirring until well blended.



6. Remove the bowl from the pan and let the mixture cool for a few

minutes.



7. In a separate bowl, beat the sugar and eggs with an electric

mixer until foamy, about 2 minutes. Using a spatula, scrape in all

of the chocolate-butter mixture and blend it into the egg mixture on

medium speed.



8. Add the flour, 1/2 cup at a time, beating on medium speed after

each addition, until it is completely incorporated. Do not overmix

the ingredients.



9. Pour the batter into the prepared ramekins and place the

ramekins on a sheet pan. Bake for about 18 minutes. The cakes

should be slightly crusty on top and still liquid in the center

when pierced with a clean knife. Let the ramekins rest on the

sheet pan for 2 to 3 minutes. Don't let them cool too much before

serving, as the butter that coats the ramekins will not release

the cakes if it is allowed to start hardening.



10. Invert each cake onto a dessert plate. Spoon some of each sauce

around the cake, and drizzle a little more of each over the top.

Serve with a scoop of ice cream on the side.



Serves 6

Grilled Shrimp Caprese

Grilled Shrimp Caprese




Marinated Tomatoes:



1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces

20 medium fresh basil leaves, stems removed and cut into 1" pieces

2 Tbsp extra virgin olive oil

1 Tbsp garlic, minced

1 tsp Italian seasoning

Salt to taste



2 Tbsp butter

1/2 cup white wine

1 1/2 cups heavy cream

1 cup Parmesan cheese, grated

1 lb capellini (angel hair) pasta, cooked according to package

directions

2 cups mozzarella cheese, shredded

1 lb 26/30 or 21/25 shrimp, peeled and deveined



Note: To preserve juices and seeds, use a pairing knife to remove

just the top of the core on each tomato.



Preheat broiler.



Combine tomatoes, basil, olive oil, garlic, Italian seasoning and

salt in a large bowl and blend thoroughly. Cover, set aside and

marinate for at least 1 hour.



Heat a large, nonstick skillet over medium heat. Add butter and let

melt. Stir in white wine and bring to a boil. Add heavy cream and

Parmesan cheese and bring to a simmer. Let sauce reduce to desired

consistency.



Add cooked, drained pasta and marinated tomatoes to skillet. Stir

to thoroughly coat pasta with sauce.



Transfer pasta and sauce to serving platter and top with mozzarella

cheese.



Grill or Saute shrimp until internal temperature reaches 150°F and

set aside.



Place serving platter in broiler for 2-3 minutes, or until cheese

has melted.



Top pasta with cooked shrimp and serve

Barbecue Meatballs - crockpot

Barbecue Meatballs




2 pounds ground beef

1 cup bread crumbs

1 teaspoon garlic powder

2 packages onion soup mix

2 teaspoons Worcestershire sauce

2 eggs



Sauce:

2 onions, chopped

2 cans tomato paste (12 ounces total)

2 cloves garlic, minced

1/4 cup Worcestershire sauce

1/4 cup red wine vinegar

1/2 cup brown sugar

1/2 cup sweet pickle relish

1/2 cup beef broth

2 teaspoons salt

2 teaspoons dry mustard



Combine first 6 ingredients and mix well. Shape into meatballs and

brown in a skillet with 1 tablespoon of oil. Drain on paper towels.



Add all sauce ingredients to Crock Pot and stir well.



Add meatballs and cook, covered, on low for 5 to 6 hours (high for

2 to 3). Serve from the Crock Pot.



Makes about 60 meatballs.