1 C bleached all-purpose flour
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Mix flour, ¼ C powered sugar and lemon zest in a bowl. Add butter and vanilla. Beat or mix with hands until ingredients form into a dough.
Drop dough by generous teaspoons onto a parchment or Silpat-lined cookie sheet. Bake until cookie bottoms are golden brown, about 15 min. Transfer cookies to a wire rack to cool completely.
Place the remaining ½ C powered sugar in a zip lock bag. Working a dozen at a time, drop cookies into the sugar, shake to coat. The lemon cookies can be stored in an airtight tin for up to 1 week. Makes about 2 dozen.
Yum Yummy chicken. This ginger chicken should be served with steamed rice.
¼ c. canola oil
In a heavy wok or pan, heat the oil over medium-high heat and stir fry the ginger and green onion for a few minutes. Brown the chicken on all sides, about 6 to 8 minutes, drain off excess oil.
Combine the remaining ingredients and pour slowly over the chicken. Bring to boil, reduce the heat, then simmer, covered, for 40 minutes or until done, basting frequently, and turning occasionally.
Use a cleaver to chop chicken, bones and all, in 2 inch pieces.
This is a tasty but a bit strange. The sauce is very powerful. Yummy.
2 c. water
In a medium saucepan, combine the water, cilantro, ginger, and salt. Bring to a boil and add the chicken, reduce heat and simmer for 6 to 8 minutes, or until tender. Remove chicken from water. Cut into 1 inch strips and arrange on a platter. Top with cold ginger sauce.
Cold Ginger Sauce
2 T. sugar
Mix sugar and lemon juice until sugar dissolves. Add soy sauce, ginger, sherry, green onion, and cilantro. Let stand for 1 hour, covered in refrigerator.
1 stick butter
Melt butter. Stir in cocoa. Alternately add powered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 c.
Dishwasher Salmon with a Piquant Dill Sauce
Poaching fish in the dishwasher is a virtually foolproof way to shock your friends, prepare a succulent meal, and do the dishes-all at the same time. I've poached salmon in more than 100 dishwashers on 3 continents. There's never been a dull party. Set your doubts aside, put dinner in the dishwasher, and watch this multitasking kitchen appliance steal the show.
1 tablespoon olive oil
Cut two 12-inch square sheets of aluminum foil. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.
Drizzle 1 tablespoon lime juice over each fillet. Season with salt and pepper.
Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place one fillet on each plate, and spoon a generous serving of dill sauce over top.
Piquant Dill Sauce
1 tablespoon butter
Melt the butter over medium heat in a sauté pan. Add the leek, shallot, jalapeño, and garlic and sauté for about 5 minutes, or until the leeks and shallots are translucent-but not brown.
Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool.
Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.