May 3, 1999
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.
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.
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.