Ricotta Cake*

*This recipe is a version of the recipe, Chocolate Chip Ricotta Cake by Melissa Weller. Her recipe is baked in a springform pan and has chocolate chips folded into the batter. My version of her recipe is without chocolate chips to keep the sweetness down and eliminate caffeine.

Harrowstyle

1 2/3 Cups all purpose flour

1 Tablespoon baking powder

1 Teaspoon table salt

12 Tablespoons butter

1 1/2 cups granulated sugar

3 Eggs

1 Tablespoon vanilla extract

1 2/3 Cups whole milk ricotta cheese

Pre-heat oven to 350º. 

Spray angel food or bundt pan with non stick baker’s spray. 

Whisk flour, baking powder and salt together and set aside. 

Cream butter and sugar together with stand or hand mixer until light and fluffy. 

Add eggs one at a time, then add vanilla and ricotta. 

Add flour mixture to wet mixture to combine only. 

Bake until the top turns golden brown top and a cake tester comes out clean from the center approximately 50 minutes.

Allow cake to cool, sprinkle top with powdered sugar.

Cooking Nostalgia: Shrimp With Lobster Sauce

Photo: stuffiate.net

Growing up in Long Island, New York, every town had its own Chinese restaurant. The now defunct, Palace of Wong, in Rockville Centre was my family’s go-to. Footed metal dishes arrived at the table and had their lids ceremoniously lifted, revealing their contents. One of my favorites was the shrimp in lobster sauce. Not for the shrimp, but for the sauce. The very sauce that everyone agrees that looks more like snot than a delicious culinary offering. Nonetheless, I needed to remake this for my adult self to find out if it still looked like snot to me–yes, it does, and, if its’s still delicious–yes, it is. By the way, no lobster was, or is, used in the this sauce. Although this recipe is listed with shrimp, it can be adapted to include, lobster, tofu, vegetables or anything you like.

Photo: Harrowstyle
Photo: Harrowstyle. Note: Use light colored soy sauce so your sauce isn’t as brown as mine.

Shrimp With Lobster Sauce,

Recipe adapted from dinnerthendessert.com, Author, Sabrina Sndyer.

2 Tablespoons cornstarch, divided

2 Teaspoons cooking sherry wine

One pound of larger shrimp, peel and deveined.

1/4 Cup vegetable oil

2 Cloves of garlic

One cup of water

2 Tablespoons of light soy sauce

1/4 Teaspoon of sugar

1/2 Teaspoon of salt

2 cups of frozen peas and carrot mix thawed.

1 Large egg, beaten.

In a large bowl, mix two teaspoons of cornstarch with the sherry, and toss in shrimp.

Add oil to wok or large sauté pan, medium high heat to cook shrimp for 5 minutes. While shrimp is cooking, combine water, soy sugar, salt, remaining corn starch in medium bowl to form sauce mixture.

Remove shrimp from pan.

Lower heat of pan or wok after removing shrimp to medium, then add garlic, carrots and peas. Cook for a minute, until fragrant and heated through.

Increase heat to medium high, stir in sauce mixture, drizzle in beaten egg while stirring.

Add in shrimp to combine sauce. And serve over rice, or vegetables.