材料:
淮山 1兩
製茨實(即已蒸煮過) 1兩
杞子 5錢
螺頭 2兩
瘦肉 $10
烏雞 1/2隻
蜜棗 3-4粒
薑 3大片
做法:
1. 淮山.杞子.製茨實.螺頭.蜜棗,用清水浸泡30分鐘左右;沖洗後瀝乾水份
2. 烏雞斬件,洗好,瘦肉同樣洗淨
3. 先把鳥雞、瘦肉汆水,再用流動水沖去血水
4. 薑切片去皮,拍鬆
5. 煲滾水約14碗,加入所有材料,先用大中火煲30分鐘,再轉小火煲2小時。熄火下鹽調味即成
2012年10月1日 星期一
雞煲
雞煲
材料:
雞1隻 (斬件)
磨豉醬
紹酒
麻油
薑
蒜頭
乾蔥頭
京蔥
花椒
辣椒乾
芫茜
芹菜
做法:
1. 用磨豉醬, 紹酒, 麻油醃雞兩粒鐘
2. 用小小油爆香薑, 蒜頭, 乾蔥頭, 京蔥, 花椒, 辣椒乾再落磨豉醬一齊爆香
3. 放下雞件至熟加小小水煲至收汁灒酒後落蔥段同芫茜焗多陣
重庆鸡公煲
做法一
香料配方
三楂25g 丁香20g 八角75g 排草20g 香毛草20g 毕拨30g
鸡公煲红油（老油）的制作方法
将菜油在锅中炼到80度左右，放入豆瓣酱（4两左右）→放香料、大蒜、白酒→炒到大蒜金黄色时关
火→放入花椒（半把）不要搅拌。
除鸡肉的血泡
冷水下鸡肉，倒入白酒0。2两、水开后打泡起锅备用。
煮鸡肉
将鸡肉、大葱少许、食盐少许、白酒少许、加清水（刚好淹过5公分为宜）→在高压锅里压熟（以上气
10分钟左右）。
调料的方法
在锅中放入：鸡精、味精、盐等；→放入生豆芽等适量配菜、熟鸡肉→加高汤、加红油适量、放芹菜段
适量。
做法二
[1]
1、鸡肉剁成块（块大了酱料不好入味而且熟的时间比较长），淘洗干净，水滴干，一定要水滴干，不然不好入味
2、1斤鸡公煲酱料腌制5.5斤的鸡肉；均匀搅拌，腌制0.5——2小时左右即可
3、锅底放些鸡油、麻椒、红99火锅底料一块（20g左右）、可根据客人口味放辣椒（不辣、微辣、中辣、超辣）
4、然后像炒菜一样炒熟即可，快干的时候加入凉水少许防止糊锅；每隔1.5-2分钟进行翻烧,
炒的时候水不要加太多 太多味道就变淡了 加水是为了防止糊锅；配菜一般是青椒和洋葱，可在出锅前3分钟左右加入
5、肉吃完涮菜的时候在锅里放入鸡公煲酱料、鸡精、盐、水
材料:
雞1隻 (斬件)
磨豉醬
紹酒
麻油
薑
蒜頭
乾蔥頭
京蔥
花椒
辣椒乾
芫茜
芹菜
做法:
1. 用磨豉醬, 紹酒, 麻油醃雞兩粒鐘
2. 用小小油爆香薑, 蒜頭, 乾蔥頭, 京蔥, 花椒, 辣椒乾再落磨豉醬一齊爆香
3. 放下雞件至熟加小小水煲至收汁灒酒後落蔥段同芫茜焗多陣
重庆鸡公煲
做法一
香料配方
三楂25g 丁香20g 八角75g 排草20g 香毛草20g 毕拨30g
鸡公煲红油（老油）的制作方法
将菜油在锅中炼到80度左右，放入豆瓣酱（4两左右）→放香料、大蒜、白酒→炒到大蒜金黄色时关
火→放入花椒（半把）不要搅拌。
除鸡肉的血泡
冷水下鸡肉，倒入白酒0。2两、水开后打泡起锅备用。
煮鸡肉
将鸡肉、大葱少许、食盐少许、白酒少许、加清水（刚好淹过5公分为宜）→在高压锅里压熟（以上气
10分钟左右）。
调料的方法
在锅中放入：鸡精、味精、盐等；→放入生豆芽等适量配菜、熟鸡肉→加高汤、加红油适量、放芹菜段
适量。
做法二
[1]
1、鸡肉剁成块（块大了酱料不好入味而且熟的时间比较长），淘洗干净，水滴干，一定要水滴干，不然不好入味
2、1斤鸡公煲酱料腌制5.5斤的鸡肉；均匀搅拌，腌制0.5——2小时左右即可
3、锅底放些鸡油、麻椒、红99火锅底料一块（20g左右）、可根据客人口味放辣椒（不辣、微辣、中辣、超辣）
4、然后像炒菜一样炒熟即可，快干的时候加入凉水少许防止糊锅；每隔1.5-2分钟进行翻烧,
炒的时候水不要加太多 太多味道就变淡了 加水是为了防止糊锅；配菜一般是青椒和洋葱，可在出锅前3分钟左右加入
5、肉吃完涮菜的时候在锅里放入鸡公煲酱料、鸡精、盐、水
2012年9月8日 星期六
Gloria's Tiramisu
Gloria's Tiramisu
Prep time: 5 minutes
Cook time: 1 1/2 hours plus overnight chill
Ingredients:
1 can sweetened condensed milk
1/2 cup water
1 small box instant French Vanilla Pudding
2 cups heavy whipping cream
4 cups cold espresso (Gloria uses decaf instant)
32 (approx) ladyfingers
1/2 cup sifted unsweetened cocoa powder
Directions:
Beat together the condensed milk, water and pudding mix. Chill in fridge for 1 hour.
In a bowl, beat the cream to soft peaks. Whisk the pudding mixture to smooth texture and fold in the whipped cream. Chill for 20 minutes.
Have a 9 x 13 inch serving dish ready. Pour cold espresso into a shallow bowl or pie plate. Whisk the pudding/cream mixture to lighten.
Spread a thin layer of pudding mixture on the bottom of the serving dish. Dip each ladyfinger into the espresso, both sides, and layer in the serving dish. Spread another even layer of pudding mixture over. Sift 1/2 of the cocoa over to cover. Repeat the dipping/layering of ladyfingers. Spread over the remaining pudding mixture. Sift over the remaining cocoa. Place tiramisu in the fridge to rest for 6 hours or overnight.
Prep time: 5 minutes
Cook time: 1 1/2 hours plus overnight chill
Ingredients:
1 can sweetened condensed milk
1/2 cup water
1 small box instant French Vanilla Pudding
2 cups heavy whipping cream
4 cups cold espresso (Gloria uses decaf instant)
32 (approx) ladyfingers
1/2 cup sifted unsweetened cocoa powder
Directions:
Beat together the condensed milk, water and pudding mix. Chill in fridge for 1 hour.
In a bowl, beat the cream to soft peaks. Whisk the pudding mixture to smooth texture and fold in the whipped cream. Chill for 20 minutes.
Have a 9 x 13 inch serving dish ready. Pour cold espresso into a shallow bowl or pie plate. Whisk the pudding/cream mixture to lighten.
Spread a thin layer of pudding mixture on the bottom of the serving dish. Dip each ladyfinger into the espresso, both sides, and layer in the serving dish. Spread another even layer of pudding mixture over. Sift 1/2 of the cocoa over to cover. Repeat the dipping/layering of ladyfingers. Spread over the remaining pudding mixture. Sift over the remaining cocoa. Place tiramisu in the fridge to rest for 6 hours or overnight.
Lidia's Italian American Shrimp
Lidia's Italian American Shrimp
Serves: 6 servings
Prep Time: 30 minutes
Cook Time:
Ingredients:
1/4 cup extra-virgin olive oil, plus 1 tablespoon
4 garlic cloves, sliced
1 stalk celery, cut in 2-by-1/2-inch strips
1 large carrot, cut in 2-by-1/2-inch strips
1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/2 teaspoon dried oregano
1/2 teaspoon peperoncino
1 bunch scallions, trimmed and chopped
8 large cremini mushrooms, sliced
1 medium zucchini, cut in 2-by-1/2-inch strips
1 red bell pepper, cut in 2-by-1/2-inch strips
1/2 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup loosely packed basil leaves, shredded
1 pound spaghetti, cooked
Directions:
In a large Dutch oven over medium heat, add ¼ cup olive oil. When oil is hot, add garlic. Let the garlic sizzle a minute, then add the celery and carrot. Cook and stir until softened, about 5 minutes. Add the tomatoes. Slosh out the can with 1 cup hot water and add that as well. Season sauce with the oregano and peperoncino. Bring to a rapid simmer and cook until slightly thickened, about 5 minutes.
Add the scallions, mushrooms, zucchini, bell pepper and salt. Bring to a simmer and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
In a separate pan, add 1 tablespoon olive oil. Stir in the shrimp. Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes. Add shrimp and basil to vegetable pan. Serve over cooked pasta.
Serves: 6 servings
Prep Time: 30 minutes
Cook Time:
Ingredients:
1/4 cup extra-virgin olive oil, plus 1 tablespoon
4 garlic cloves, sliced
1 stalk celery, cut in 2-by-1/2-inch strips
1 large carrot, cut in 2-by-1/2-inch strips
1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/2 teaspoon dried oregano
1/2 teaspoon peperoncino
1 bunch scallions, trimmed and chopped
8 large cremini mushrooms, sliced
1 medium zucchini, cut in 2-by-1/2-inch strips
1 red bell pepper, cut in 2-by-1/2-inch strips
1/2 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup loosely packed basil leaves, shredded
1 pound spaghetti, cooked
Directions:
In a large Dutch oven over medium heat, add ¼ cup olive oil. When oil is hot, add garlic. Let the garlic sizzle a minute, then add the celery and carrot. Cook and stir until softened, about 5 minutes. Add the tomatoes. Slosh out the can with 1 cup hot water and add that as well. Season sauce with the oregano and peperoncino. Bring to a rapid simmer and cook until slightly thickened, about 5 minutes.
Add the scallions, mushrooms, zucchini, bell pepper and salt. Bring to a simmer and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
In a separate pan, add 1 tablespoon olive oil. Stir in the shrimp. Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes. Add shrimp and basil to vegetable pan. Serve over cooked pasta.
Father P's Cheesecake
Father P's Cheesecake
Prep Time: 30 minutes
Cook Time:
12 minutes for the Crust
1 hour for the Cheesecake
Inactive Time: 1/2 hour cooling time
Ingredients:
Crust:1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, melted
Cheesecake:4 8-ounce packages cream cheese, softened
32 ounces sour cream
2 cups sugar
1 teaspoon vanilla
6 eggs
Directions:
For the crust:Preheat oven to 350 degrees F.
Tightly wrap the outside of a 10-inch diameter spring-form pan with 2 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, brown sugar, and cinnamon in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Set aside to cool.
Increase the oven temperature to 375 degrees F.
For the filling:Using an electric mixer, beat the cream cheese, sour cream, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the spring-form pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour.
Turn off the oven and leave the cheesecake in turned off oven with the door slightly open for and additional 1/2 hour.
Serve cheesecake with blue berries or cherries.
Prep Time: 30 minutes
Cook Time:
12 minutes for the Crust
1 hour for the Cheesecake
Inactive Time: 1/2 hour cooling time
Ingredients:
Crust:1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, melted
Cheesecake:4 8-ounce packages cream cheese, softened
32 ounces sour cream
2 cups sugar
1 teaspoon vanilla
6 eggs
Directions:
For the crust:Preheat oven to 350 degrees F.
Tightly wrap the outside of a 10-inch diameter spring-form pan with 2 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, brown sugar, and cinnamon in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Set aside to cool.
Increase the oven temperature to 375 degrees F.
For the filling:Using an electric mixer, beat the cream cheese, sour cream, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the spring-form pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour.
Turn off the oven and leave the cheesecake in turned off oven with the door slightly open for and additional 1/2 hour.
Serve cheesecake with blue berries or cherries.
Seared Scallops in Lemon Butter Sauce
Seared Scallops in Lemon Butter Sauce
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 pound bay scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
1 tablespoon capers, drained and rinsed
1/4 cup heavy cream
5 teaspoons chopped fresh parsley leaves
Directions:
Season the scallops on both sides with the salt and white pepper. Set a 12-inch sauté pan over medium-high heat and add the olive oil and garlic. Sauté for a minute then add the butter and melt. Place the scallops in the pan and sauté for 3 minutes on the first side, then turn and cook on the second side for 1 minute.
Add the lemon juice, white wine and capers. Cook for 2 minutes.
Add the heavy cream and 2 teaspoons of the parsley and cook for 1 minute longer.
Serve the scallops by dividing the sauce between 4 warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 pound bay scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
1 tablespoon capers, drained and rinsed
1/4 cup heavy cream
5 teaspoons chopped fresh parsley leaves
Directions:
Season the scallops on both sides with the salt and white pepper. Set a 12-inch sauté pan over medium-high heat and add the olive oil and garlic. Sauté for a minute then add the butter and melt. Place the scallops in the pan and sauté for 3 minutes on the first side, then turn and cook on the second side for 1 minute.
Add the lemon juice, white wine and capers. Cook for 2 minutes.
Add the heavy cream and 2 teaspoons of the parsley and cook for 1 minute longer.
Serve the scallops by dividing the sauce between 4 warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley
Nina's Ricotta Cheesecake
Nina's Ricotta Cheesecake
INGREDIENTS:
3 pounds whole milk ricotta cheese
1 cup sugar
4 large eggs, separated
zest of one lemon
1 teaspoon vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec as alternates)
PREPARATION:
Preheat oven to 400° - center rack. Butter a 9' spring from pan and place on a baking sheet.
In a stand mixer fitted with the paddle: Beat together the cheese, sugar, yolks, zest, vanilla and liqueur on medium until very smooth.
In another mixing bowl, whip the egg whites until soft peaks. Fold by thirds into the cheese mixture. Pour mixture into prepared baking pan and level.
Place cake in the oven and immediately reduce the heat to 350°. Bake one hour to one hour and 10 minutes. Cake will rise higher on the sides than the middle and will be set but jiggling in the center. Turn off oven and prop door open with a wooden spoon. Allow cake to cool completely in the oven. Refrigerate 3 hours to overnight before slicing.
INGREDIENTS:
3 pounds whole milk ricotta cheese
1 cup sugar
4 large eggs, separated
zest of one lemon
1 teaspoon vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec as alternates)
PREPARATION:
Preheat oven to 400° - center rack. Butter a 9' spring from pan and place on a baking sheet.
In a stand mixer fitted with the paddle: Beat together the cheese, sugar, yolks, zest, vanilla and liqueur on medium until very smooth.
In another mixing bowl, whip the egg whites until soft peaks. Fold by thirds into the cheese mixture. Pour mixture into prepared baking pan and level.
Place cake in the oven and immediately reduce the heat to 350°. Bake one hour to one hour and 10 minutes. Cake will rise higher on the sides than the middle and will be set but jiggling in the center. Turn off oven and prop door open with a wooden spoon. Allow cake to cool completely in the oven. Refrigerate 3 hours to overnight before slicing.
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