Yang Chow Slippery Shrimp

ingredients:
1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon cayenne (ok to sub red pepper flakes)
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon white wine
1 1/2 tablespoon sugar or Splenda
1/2 teaspoon salt
4 green onions, sliced

Preparation:
Peel, devein, and BUTTERLFY the shrimp.
Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.

Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds.

Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick.

Add the shrimp, toss until covered with sauce. Add the green onions and serve.

serves 4

*reprinted without permission from LA Times

Bok Choy & chicken stir fry

Ok, you guys all know I can't cook but even I managed this one. AAANNND it was actually really yummy (only 4 Weight Watchers points for this whole batch).

3 -4 Bunch of bok choy, quartered, steamed
5 - 6 brown mushrooms, sliced
2 Garlic clove, diced
1 tbsp starch (i used katakuriko - potato starch)
1 tbsp oyster sauce
1 breast of chicken, skinless, boneless

cut up chicken breast into slices and coat in the katakuriko. spray your wok with PAM liberally and add half of your diced garlic. don't let it brown or it'll end up tasting bitter. once the garlic has cooked through, add in your chicken. salt & pepper chicken to taste. when its mostly cooked through, remove from the wok.

spray wok again, add the rest of the garlic. once the garlic has cooked through again, add the bok choy for a quick saute, followed by the mushrooms. I add a quarter cup of water to make a sauce but you can also use chicken broth. Add the oyster sauce and chicken and cook for another 5 minutes or so until the chicken is cooked through. salt & pepper to taste.

Amy Finley's Freaky Good Apple Tart

1 recipe Basic Tart Crust, chilled, recipe follows, or 1 store-bought frozen pie shell
All-purpose flour, for dusting
About 10 Granny Smith apples
6 tablespoons butter
1/4 cup sugar, plus 1 tablespoon for sprinkling
1 teaspoon vanilla extract
1/2 teaspoon salt
1 lemon

Special equipment: A rolling pin, a tart pan with removable bottom, a mandoline or vegetable slicer, a pastry brush

Preheat the oven to 375 degrees F.

Dust a clean surface lightly with flour and roll out the round of chilled dough -- giving the dough a quarter turn every few strokes and occasionally lifting it to dust underneath with additional flour -- to a roughly 11-inch circle. Roll the dough over the pin and transfer to the tart pan, pressing the dough into the bottom and up the sides. With your fingers, pinch away the excess dough at the top of the tart pan. Transfer to the refrigerator to chill at least 30 minutes and up to overnight. If you are using a frozen pie shell, skip this step and prepare apples.

While the dough chills, make the filling. Peel, halve, and core 6 of the apples. With a mandoline, vegetable slicer, or sharp knife, cut the apples into thin 1/4-inch thick slices lengthwise. Melt 4 tablespoons of the butter in a large skillet over medium-high heat and add the apple slices. Toss to coat in butter, then add the sugar, vanilla, and salt, and continue to cook until the apples are soft and almost falling apart and most of the liquid has evaporated, about 15 to 25 minutes. Allow to cool while the dough finishes chilling.

Meanwhile, peel, halve, and core the remaining 4 apples and, with a mandoline, vegetable slicer, or sharp knife, cut into very thin 1/8-inch thick slices lengthwise. Squeeze the lemon juice over the slices to prevent browning.

When the dough has finished chilling, remove the pan from the refrigerator and spread the cooled filling over the bottom of the tart. Starting at the outside edge of the tart, make a ring of tightly overlapping 1/8-inch thick apple slices on top of the filling, tucking the last slice under the first when finished to make an unbroken circle. Make a second ring in the same manner, inside and slightly overlapping the first ring. There will be a tiny opening left in the middle: Arrange some apple slices to cover. Melt the remaining 2 tablespoons of butter and brush all over the top of the apples, being careful not to disturb the rings. Sprinkle with the remaining sugar and place on the bottom rack of the oven. Cook until the crust and the tops of the apples are golden, about 50 minutes to 1 hour and 10 minutes. Remove from the oven and cool on a baking rack. Serve warm or at room temperature.

Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes to 1 hour 35 minutes
Inactive Prep Time: 15 to 30 minutes
Ease of preparation: intermediate

Basic Tart Dough:

1 teaspoon salt
1/4 cup sugar
Scant 1/4 cup ice water1 egg yolk
1 3/4 cups all-purpose flour
1 cup plus 2 tablespoons butter, cut in 1/2-inch chunks, chilled

Special Equipment: A food processor, a dough scraper

Dissolve the salt and sugar in the ice water, then mix in the egg yolk with a fork until well combined. Place the flour in the bowl of a food processor. Sprinkle over the chilled butter cubes and then pulse on and off, until the mixture is coarse with some pea-sized lumps of butter remaining. With the processor running, add the ice water mixture in a slow stream, then pulse on and off until the dough starts to come together.

Empty the dough onto a lightly floured board and gather into a ball. Break off a small chunk at a time and smear across the board with the heel of your hand, then scrape it up with the dough scraper and set aside. Regather together all the smeared bits and form into a ball. Flatten into a 1/2-inch thick disk and wrap in plastic wrap. Place in the refrigerator to chill at least 1 hour and up to overnight.

ITALY - Potato Gnocchi

1 kg of potatoes (a little over 2 pounds)
250 g of Flour (italian type '00') - approximately 1-3/4 cups. Flour available at Bay Cities Deli
ground nutmeg
pinch of salt
1 egg, separated

Wash potatoes. put potatoes in a pot of salted cold water to cover and bring to a boil. Once water has come to a boil, reduce heat to simmer and cover; cook until tender (about 40 minutes). Remove from heat, drain and cool completely.

Peel and mash potatoes through a ricer. Gather the potatoes on a lightly floured wooden pastry board; add the flour, nutmeg, salt and each half of the egg yolk and egg white. Knead the potato pastry very quickly so that it does not become sticky (for about 5 minutes); add flour as necessary.

On a floured surface, roll pastry into a thick string and cut into smaller pieces (about thumb-size). Be sure to cut the gnocchi the same size so that they cook evenly. Roll each gnocchi in the palm of the hand using the back of a fork then pinch slightly between thumb and index finger to puff (the fork indentations serve to better hold the sauce). Lightly flour prepared gnocchi so they don't stick to each other.

Cook gnocchi in boiling salted water in small batches, 2 to 3 minutes; remove from water with a skimming ladle.

serve immediately with a sauce.

comment: if after boiling the potatoes are very wet they will not have the right consistency for the gnocchi. put them in the oven at medium temperature to remove the moisture. another "fix" is to add 1 egg and some potato flour. these two ingredients will keep the texture of the gnocchi smooth.

ITALY - Rice filled tomatoes (Pomodori Ripieni Riso)

4 Medium size fresh tomatoes
3.5 ounces rice
approximately 1/2 cup of short grained rice or Orzo pasta (cooked 'al dente')
1 clove garlic, minced
1 bunch basil, minced
2 spoonfuls of tomato puree
Olive oil
salt & pepper to taste

355 F oven temp

Remove the top of the tomato horizontally (keep the top for garnish). Scoop out the inside of the tomatoes with a spoon and dry the inside of the tomato with a paper towel. (keep it in a bowl - you will need to puree it with a blender - add dash of salt/pepper to taste)

Boil pasta or rice until it is cooked al dente.

Combine the cooked rice, garlic and basil; add two spoonfuls of the tomato puree, salt, and pepper to the rice mixture.

Put the tomatoes on a lightly oiled baking sheet. Drizzle tomatoes with olive oil and sprinkle with salt. Fill each tomato with the rice mixture and cover with the tops. Drizzle additional olive oil over top of tomatoes and spoon the reamining tomato puree over the tomatoes.

bake in preheated oven for 30 to 40 minutes

SWEET LADY JANE'S Very vanilla cupcakes

Ingredients:
1/2 pound butter (2 sticks)
4 large eggs
2 cups cake flour, sifted three times
1 1/2 cups sugar
1/2 tbsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cups milk, room temperature

In the bowl with an electric mixer, cream butter and sugar until fluffy. In a separate bowl, stir together the eggs, milk and vanilla. In another bowl, stir together the sifted flour with the salt and baking powder. Alternating, add the flour and egg mixtures in three parts. Beat after each time. Preheat the oven to 350 degrees. Line a muffin tin with paper muffin liners. Fill each cupcake between one-half to three-quarters full. Bake for 20-25 minutes or until golden. Let cool thoroughly.

Cream Cheese Frosting
4 oz. soft butter
8 oz. soft cream cheese
8 oz. powdered sugar, sifted
1 tsp. vanilla
Food coloring, if desired
Seasonal sprinkles, if desired

Whip all ingredients in mixer until fluffy. Stir in food coloring until desired shade. Spread the icing onto each cupcake with a spatula. Decorate with sprinkles. Makes 12 cupcakes

SWEET LADY JANE'S FLORENTINE COOKIE

6 ounces butter
3/4 cups light corn syrup
3/4 cups sugar
12 ounces almonds, 6 ounces sliced, and 6 ounces ground in a food processor
3/4 cups pastry flour

Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees.

Melt the butter in a medium-size heavy saucepan over medium-low heat. Add the corn syrup and sugar to the pan, increase the heat to medium, and cook until the syrup is simmering.

Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup. Stir with a wooden spoon until well blended, and then remove from heat.

Pour mixture into bowl, using a rubber spatula to scrape, and then let cool.

Line a cookie sheet with parchment paper. Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically. Bake until just starting to turn golden brown, about 5 to 8 minutes. The baking time will vary depending on what size the cookies are.

As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass. They must still be warm to hold this shape.

SWEET LADY JANE'S LINZER COOKIES

1 cup butter, softened
1/2 cup granulated sugar
Dash salt
2 egg yolks
1 1/2 tsp. lemon juice
1/2 tsp. vanilla
2 cups all-purpose flour
1/2 cup apricot jam, seedless raspberry jam, or cherry jam
Powdered sugar (optional)

1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt and beat until combined. Add egg yolks, lemon juice, and vanilla. Beat until combined. Add flour and beat until combined. Cover and chill for 2 hours or until easy to handle.

2. On a lightly floured surface roll dough to 1/4-inch thickness. Cut with a 2 1/2-inch heart-shape cookie cutter. Using a 3/4-inch round or heart cutter, cut out centers of half of the heart cutouts. Place 2 inches apart on ungreased shape cookie cutter. Using a 3/4-inch round or heart cutter, cut out centers of half of the heart cutouts. Place 2 inches apart on ungreased cookie sheets. Bake in a 350° oven for 12 to 14 minutes or until edges of cookies are firm but not brown. Remove and cool on wire racks. Sift powdered sugar over cookies with holes, if desired. Spread 1 teaspoon jam on each whole cookie. Place cookies with holes on top of whole cookies, bottom sides down, to form sandwiches. Makes about 20 sandwich cookies.

MAKE AHEAD: You can make the cookie dough ahead and freeze in a freezer for up to 1 month (thaw in the refrigerator). Or, place baked unfilled cookies in a storage container and freeze for up to 3 months. Thaw before filling. Store filled cookies in a storage container at room temperature up to 2 days.

SWEET LADY JANE'S CHOCOLATE GANACHE TARTS

1 1/4 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup butter, cut up
1 egg, lightly beaten
12 oz. high-quality bittersweet (65%–70% cocoa) or semisweet (55%–60% cocoa) chocolate, chopped
1 cup whipping cream
Chocolate shavings
Fresh raspberries, optional

1. For pastry, place flour and cocoa in a food processor fitted with the blade attachment. Add powdered sugar, butter, and egg; cover and pulse until a dough forms. Wrap in plastic wrap and chill for 1 hour. On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 3 1/4-inch round cutter, cut out dough into 18 circles. Place circles in 2 1/2-inch tart pans with removable bottoms. (If you don’t have enough pans, place remaining circles on a waxed-paper-lined baking sheet and chill until needed. Bake in batches.) Trim pastry even with edges of pans, if necessary. Prick with a fork. Bake in a 350° oven for 15 to 20 minutes or until edges begin to pull away from sides. Cool completely. Remove from pans. (If necessary, use the tip of a paring knife to loosen from pans.)

2. For ganache, place the chocolate in a large bowl. In a small saucepan heat cream just until it comes to a simmer; pour over chocolate. Let stand 3 minutes. Stir until chocolate is melted. Cool 1 hour at room temperature, then chill 30 minutes (do not chill longer or chocolate will harden). Beat with an electric mixer until light and thickened. Spoon mixture into a pastry bag fitted with a large star tip. Pipe mixture into cooled tart shells.* Garnish with chocolate shavings and raspberries, if desired. Makes 18 tarts.

*MAKE AHEAD: To freeze cooled, unfilled tart shells, place in a freezer container and freeze up to 3 months. Thaw before filling. To make filled tarts ahead, fill but don’t garnish. Cover and chill up to 24 hours. Let stand at room temperature 15 minutes, garnish, and serve.

Sweet Lady Jane ESPRESSO SWIRL CHEESECAKES WITH HAZELNUT CRUST

3/4 cup butter, softened
1/4 cup sugar
1 1/4 cups pastry flour (or 3/4 cup cake flour plus 1/2 cup all-purpose flour)
3/4 cup ground, toasted hazelnuts
Four 8-oz. pkg. cream cheese, softened
1 1/4 cups sugar
4 eggs
2 tsp. vanilla
1/3 cup half-and-half or light cream
1/2 cup all-purpose flour
1 Tbsp. instant espresso powder mixed with 2 Tbsp. boiling water
6 oz. semisweet chocolate pieces, melted and cooled

1. For crust, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup sugar and beat until combined. Add pastry flour and hazelnuts and beat until combined. Cover and chill for 1 hour. Press into the bottoms of eight 4 1/2-inch springform pans.* Bake in a 350° oven for 13 to 15 minutes or until lightly browned. Cool.

2. For filling, in a very large mixing bowl beat cream cheese until smooth. Add 1 1/4 cups sugar and beat until fluffy. Beat in eggs and vanilla until combined. Beat in cream and 1/2 cup flour until combined. Divide batter into 3 separate bowls (2 cups in each bowl). Stir espresso mixture into 1 portion, melted chocolate into another portion, and leave remaining portion plain. Remove 4 tablespoons plain batter and set aside. Divide remaining plain batter among crust-lined pans. Top each with coffee batter, then chocolate batter. Dollop small amounts of reserved plain batter over each. Use a thin metal spatula to swirl batters together to create a marbled appearance.

3. Bake for 25 to 30 minutes or until centers appear nearly set. Remove and cool for 15 minutes. Loosen sides of pans. Cool 30 minutes more. Remove sides of pans.** Cover and chill 2 to 24 hours before serving. Makes 16 servings (8 cakes, 2 servings each).

*NOTE: To make one large cheesecake, use a 10-inch springform pan in place of the eight 4 1/2-inch pans. (Crust will be thicker.) Continue as directed but increase baking time to 45 to 50 minutes or until center appears nearly set.

**MAKE AHEAD: To freeze cooled cheesecakes, remove from pans; wrap thoroughly in plastic wrap. Freeze for up to 3 months. Thaw in refrigerator before serving.

Sweet Lady Jane Lemon Lemon Cupcakes with Lemon Creamcheese Frosting

2 1/3 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup buttermilk or sour milk*
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 recipe Lemon Cream Cheese Frosting (below)
Edible flowers, shaved white chocolate, and lemon zest (optional)

1. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.

3. Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**

4. When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.

Lemon Cream Cheese Frosting:
Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.

*NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.

**MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.