Northwest NEWS

May 3, 1999

Home & Garden

Dining In: Cook up a memorable Mother's Day


Goat cheese, artichoke and ham tart

Photo courtesy of Wilton Industries
   2 c. whole milk
   1/4 c. olive oil
   8 c. 1-inch cubes sourdough, crusts trimmed
   1 1/2 c. heavy cream
   5 eggs
   1 Tbsp. chopped garlic
   1 tsp. salt
   3/4 tsp. black pepper
   12 oz. soft goat cheese, (Chevre or Montrachet) crumbled
   2 Tbsp. chopped fresh thyme
   1 1/2 tsp. Herbes de Provence
   12 oz. smoked ham, diced
   2 1/2 c. frozen artichoke hearts, rinsed, drained and cut into eighths
   1 1/2 c. grated Parmesan cheese
   1 c. grated Fontina cheese

   Preheat oven to 350 degrees. Grease 9 x 13-inch baking dish. Whisk milk and oil together in a large mixing bowl and stir in bread cubes. Let stand until liquid is absorbed, about 10 minutes. Combine cream, eggs, garlic, salt, pepper, and goat cheese in another bowl. Combine herbs in a small bowl to blend. Place half the bread mixture in the baking dish. Top with half the ham, artichoke hearts, herbs, and cheese. Pour half of cream mixture over tart. Repeat layering with the remaining ingredients. Bake uncovered until firm in the center and brown around the edges, about 1 hour. Serves 8.

Lemon-Lime Shrimp Salad

   1 clove garlic
   2 Tbsp. lemon juice
   1 Tbsp. hoisin sauce
   1/8 tsp. red pepper flakes
   Pinch of white pepper
   1 lb. medium peeled shrimp
   1 medium head cabbage, grated
   1 carrot, grated
   1 c. chopped watercress
   2 ripe red tomatoes, quartered
   1/3 c. lime juice
   2 Tbsp. honey
   1/2 tsp. salt (optional)
   2 Tbsp. chopped fresh basil
   2 Tbsp. roasted, chopped peanuts
   Crushed red pepper flakes

   In a blender, combine the garlic clove, lemon juice, hoisin sauce, red pepper flakes, and white pepper. Purée until smooth. Marinate the shrimp for 20 minutes. Meanwhile, mix together the lime juice, honey, and salt and toss into the salad. Cook the shrimp in a non-stick pan with marinade for 2 to 3 minutes; it's done when it turns pink. Mound the shrimp in the middle of the salad and place the quartered tomatoes around the edges of the bowl. Garnish with basil, peanuts, and red pepper flakes. Makes 4 servings.

Simply Delicious Dessert

   1 package 1-layer-size devil's food cake mix
   4 c. sliced strawberries
   1 Tbsp. sugar
   1/3 c. chocolate sauce
   1/4 c. caramel ice cream topping
   Whipped cream
   Whole strawberry

   Prepare cake mix according to package directions, using an 8x8x2" square baking pan or an 8x11/2" round baking pan. Cool cake in pan on wire rack for 10 minutes. Remove from pan and cool thoroughly on wire rack. Meanwhile, combine sliced strawberries and sugar; set aside. Drizzle half of the chocolate sauce over a serving plate. Split cake layer in half horizontally and place one half of the serving plate on top ot the chocolate syrup. Drizzle cake layer with half of the caramel topping. Place half of the strawberries on top. Top with the remaining cake layer with repeat layers of remaining chocolate syrup, caramel topping and strawberries. Top cake generously with whipped cream. Just before serving, garnish with a whole strawberry.