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.
Park Casino's Blue Crabs
Park Casino's Blue Crabs
Servings 4-6
INGREDIENTS:
12 live blue crabs (or same amount of soft shell crabs, or 2 pounds large, shell-on shrimp, shell slit down back and deveined)
6 cloves garlic, pressed
juice from 1-1/2 lemons
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup white wine
2 tablespoons soy sauce
1/2 cup chopped parsley
PREPARATION:
Scrub the crabs in cold water wearing heavy gloves and using a stiff brush (you can freeze the crabs a short while to slow them down). Kill crabs, by cutting in half with a decisive cut made with a heavy blade, abdomen side up. Remove gills, pull off apron and rinse out the yellow "mustard" thoroughly in cold water.
In a large bowl, whisk together the garlic, lemon juice, salt and oil. Let crabs marinate room temperature 20 minutes, tossing occasionally in the marinade.
Heat a large sauté pan 14"-16" over high heat. When screaming hot, pour in the crabs and the marinade (you may want to do this in two batches – I crammed 'em all in). Stir, turning and moving the pieces around until they color bright red on both sides and are cooking through. When the marinade is almost fully reduced to just the oil, add the white wine and let reduce until almost evaporated. Add the soy and reduce to a juice glaze. Stir in the parsley. Pour the crabs out onto a platter and serve with plenty of napkins.
Servings 4-6
INGREDIENTS:
12 live blue crabs (or same amount of soft shell crabs, or 2 pounds large, shell-on shrimp, shell slit down back and deveined)
6 cloves garlic, pressed
juice from 1-1/2 lemons
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup white wine
2 tablespoons soy sauce
1/2 cup chopped parsley
PREPARATION:
Scrub the crabs in cold water wearing heavy gloves and using a stiff brush (you can freeze the crabs a short while to slow them down). Kill crabs, by cutting in half with a decisive cut made with a heavy blade, abdomen side up. Remove gills, pull off apron and rinse out the yellow "mustard" thoroughly in cold water.
In a large bowl, whisk together the garlic, lemon juice, salt and oil. Let crabs marinate room temperature 20 minutes, tossing occasionally in the marinade.
Heat a large sauté pan 14"-16" over high heat. When screaming hot, pour in the crabs and the marinade (you may want to do this in two batches – I crammed 'em all in). Stir, turning and moving the pieces around until they color bright red on both sides and are cooking through. When the marinade is almost fully reduced to just the oil, add the white wine and let reduce until almost evaporated. Add the soy and reduce to a juice glaze. Stir in the parsley. Pour the crabs out onto a platter and serve with plenty of napkins.
Garlic Bread with Compound Butter
Garlic Bread with Compound Butter
INGREDIENTS:
Compound Butter
1/2 pound butter
3 garlic cloves, pressed
1/2 cup parsley
Zest of 1 lemon
Salt
Garlic Bread
1 Loaf Italian bread
1/4 pound compound butter
PREPARATION:
Compound Butter:Let butter soften to room temperature. Add all ingredients to a food processor and pulse to combine. Keep compound butter at room temperature to use for garlic bread or wrap tightly in plastic and keep in the refrigerator for up to 6 weeks or store in the freezer for 6 months.
Garlic Bread:Cut the bread into two equal halves. Spread each side with a generous amount of butter. Place the bread on a sheet pan and bake in a 375-degree oven for 7-10 minutes until golden brown.
INGREDIENTS:
Compound Butter
1/2 pound butter
3 garlic cloves, pressed
1/2 cup parsley
Zest of 1 lemon
Salt
Garlic Bread
1 Loaf Italian bread
1/4 pound compound butter
PREPARATION:
Compound Butter:Let butter soften to room temperature. Add all ingredients to a food processor and pulse to combine. Keep compound butter at room temperature to use for garlic bread or wrap tightly in plastic and keep in the refrigerator for up to 6 weeks or store in the freezer for 6 months.
Garlic Bread:Cut the bread into two equal halves. Spread each side with a generous amount of butter. Place the bread on a sheet pan and bake in a 375-degree oven for 7-10 minutes until golden brown.
Tiramisu
Tiramisu
INGREDIENTS:
2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder
PREPARATION:
Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
INGREDIENTS:
2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder
PREPARATION:
Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
Spaghetti Carbonara
Spaghetti Carbonara
INGREDIENTS:
8 ounces extra-thick bacon cut into lardons
1 large egg plus 1 yolk
1/2 cup grated Locatelli pecorino
1/2 cup heavy cream
1 pound spaghetti
few gratings nutmeg
PREPARATION:
Start a large pot of salted water to boil.
Whisk together the eggs, cheese and cream in a small bowl. Start the bacon in a cold large skillet, turn up heat to medium and cook until browned and crisp. Meanwhile, start cooking the pasta. Have a large bowl ready for the pasta and sauce.
When the pasta is al dente, quickly drain and place in the waiting bowl. Toss in the egg mixture. Scoop the bacon and a few tablespoons of the rendered fat into the pasta and toss to coat. Finish with several gratings of nutmeg.
INGREDIENTS:
8 ounces extra-thick bacon cut into lardons
1 large egg plus 1 yolk
1/2 cup grated Locatelli pecorino
1/2 cup heavy cream
1 pound spaghetti
few gratings nutmeg
PREPARATION:
Start a large pot of salted water to boil.
Whisk together the eggs, cheese and cream in a small bowl. Start the bacon in a cold large skillet, turn up heat to medium and cook until browned and crisp. Meanwhile, start cooking the pasta. Have a large bowl ready for the pasta and sauce.
When the pasta is al dente, quickly drain and place in the waiting bowl. Toss in the egg mixture. Scoop the bacon and a few tablespoons of the rendered fat into the pasta and toss to coat. Finish with several gratings of nutmeg.
Buddy's Famous Chicken Wings
Buddy's Famous Chicken Wings
INGREDIENTS:
3 pounds chicken wings, drumettes and wing joints
1 Tablespoon butter
Marinade:
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup honey
1 Tablespoon sherry
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 Tablespoon chopped fresh rosemary
3 pressed cloves garlic
1 fresh red chili, thinly sliced
1 teaspoon black pepper
1/2 teaspoon salt
PREPARATION:
Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve.
INGREDIENTS:
3 pounds chicken wings, drumettes and wing joints
1 Tablespoon butter
Marinade:
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup honey
1 Tablespoon sherry
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 Tablespoon chopped fresh rosemary
3 pressed cloves garlic
1 fresh red chili, thinly sliced
1 teaspoon black pepper
1/2 teaspoon salt
PREPARATION:
Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve.
Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip
Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip
Serves: 4-6
Prep: 30 minutes
Cook time: 30 minutes, approx
Ingredients:
For the wings:3 lbs. chicken wing portions, wing and drumettes
1 tablespoon kosher salt
1 stick unsalted butter
1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
Chile peppers for extra spice (optional)
Canola or peanut oil, for deep-frying
For the dip:1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2/3 cup crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 tablespoon minced parsley
Directions:
For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
Set up a deep pot for frying, about 2 inches deep. Heat oil to 375-380 degrees F. Fry wings in batches until cooked through and crisp, 5 to 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.
For the Gorgonzola (or Bleu) Cheese Dip:
Whisk all dip ingredients together in a bowl and serve with wings.
Serves: 4-6
Prep: 30 minutes
Cook time: 30 minutes, approx
Ingredients:
For the wings:3 lbs. chicken wing portions, wing and drumettes
1 tablespoon kosher salt
1 stick unsalted butter
1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
Chile peppers for extra spice (optional)
Canola or peanut oil, for deep-frying
For the dip:1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2/3 cup crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 tablespoon minced parsley
Directions:
For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
Set up a deep pot for frying, about 2 inches deep. Heat oil to 375-380 degrees F. Fry wings in batches until cooked through and crisp, 5 to 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.
For the Gorgonzola (or Bleu) Cheese Dip:
Whisk all dip ingredients together in a bowl and serve with wings.
Buddy's French Onion Soup
Buddy's French Onion Soup
Serves: 6
Prep time: 15 minutes
Cook time: 1 - 1 1/2 hours
Ingredients:
8 large onions, thinly sliced
4 tablespoons butter
1 bay leaf
1/2 cup dry sherry
8 cups chicken stock
2 sprigs fresh thyme
Salt and pepper
12 thin slices baguette
1/2 pound Gruyere, grated
1/4 cup grated Parmesan
Directions:
In a large stockpot over medium heat, melt butter and add onions, bay leaf and 2 teaspoons of salt. Sauté the onions, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium-low and continue cooking the onions, stirring occasionally for 1- 1 1/2 hours, until the onions have softened completely and are a pale golden brown.
Add the sherry and simmer, uncovered for a few minutes. Add the chicken stock and thyme sprigs. Bring to a boil, reduce heat, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper,
Preheat a broiler. Place the bread slices on a baking sheet and place under the broiler. Toast bread until golden brown.
Fill ovenproof bowls 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere and a sprinkle of Parmesan. Place the crocks under the broiler until cheese is melted, brown and bubbly.
Serves: 6
Prep time: 15 minutes
Cook time: 1 - 1 1/2 hours
Ingredients:
8 large onions, thinly sliced
4 tablespoons butter
1 bay leaf
1/2 cup dry sherry
8 cups chicken stock
2 sprigs fresh thyme
Salt and pepper
12 thin slices baguette
1/2 pound Gruyere, grated
1/4 cup grated Parmesan
Directions:
In a large stockpot over medium heat, melt butter and add onions, bay leaf and 2 teaspoons of salt. Sauté the onions, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium-low and continue cooking the onions, stirring occasionally for 1- 1 1/2 hours, until the onions have softened completely and are a pale golden brown.
Add the sherry and simmer, uncovered for a few minutes. Add the chicken stock and thyme sprigs. Bring to a boil, reduce heat, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper,
Preheat a broiler. Place the bread slices on a baking sheet and place under the broiler. Toast bread until golden brown.
Fill ovenproof bowls 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere and a sprinkle of Parmesan. Place the crocks under the broiler until cheese is melted, brown and bubbly.
Chorizo Quesadillas
Chorizo Quesadillas
SERVES Makes 3 quesadillas, 12 pieces
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
3/4 pound fresh chorizo, or spicy Italian sausage, casings removed
1 medium yellow onion, thinly sliced
8 ounces sharp cheddar cheese, grated
6x8-inch flour tortillas
1 tablespoon vegetable oil
2 tablespoons fresh cilantro, chopped
Sour cream, for serving
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spread oil onto it with a brush.
Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. Add onions and sauté for 2 to 3 minutes. Add chorizo and stir to break up into crumbles. Cook for an additional 6 to 8 minutes until chorizo is cooked through and the onions are soft. Remove from heat and let cool slightly.
Place 3 tortillas on prepared baking sheet. Divide 1/3 of the chorizo-onion mixture between each tortilla and top with some grated cheese. Top each with another tortilla and brush with remaining vegetable oil.
Place quesadillas in oven and bake for 10 minutes. Raise heat to 450 degrees and bake an additional 5 minutes until slightly blistered and browned. Watch closely to avoid burning.
Remove from oven and slice each quesadilla into 4 pieces. Top each with a dollop of sour cream and some chopped cilantro.
SERVES Makes 3 quesadillas, 12 pieces
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
3/4 pound fresh chorizo, or spicy Italian sausage, casings removed
1 medium yellow onion, thinly sliced
8 ounces sharp cheddar cheese, grated
6x8-inch flour tortillas
1 tablespoon vegetable oil
2 tablespoons fresh cilantro, chopped
Sour cream, for serving
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spread oil onto it with a brush.
Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. Add onions and sauté for 2 to 3 minutes. Add chorizo and stir to break up into crumbles. Cook for an additional 6 to 8 minutes until chorizo is cooked through and the onions are soft. Remove from heat and let cool slightly.
Place 3 tortillas on prepared baking sheet. Divide 1/3 of the chorizo-onion mixture between each tortilla and top with some grated cheese. Top each with another tortilla and brush with remaining vegetable oil.
Place quesadillas in oven and bake for 10 minutes. Raise heat to 450 degrees and bake an additional 5 minutes until slightly blistered and browned. Watch closely to avoid burning.
Remove from oven and slice each quesadilla into 4 pieces. Top each with a dollop of sour cream and some chopped cilantro.
Espresso Bean Ice Cream Soda
Espresso Bean Ice Cream Soda
SERVES 2
Prep Time: 10 minutes
Ingredients:
2 teaspoons instant espresso powder, divided
1 ½ teaspoons packed dark-brown sugar
Boiling water
1 16-ounce bottle chilled seltzer water
1 ½ cups premium ice cream
2 cups heavy cream
2 tablespoons sugar
2 tablespoons finely chopped chocolate covered espresso beans
Directions:
In a small pitcher, combine 1 teaspoon espresso powder and brown sugar. Add 2 tablespoons boiling water and stir until sugar has dissolved, then add seltzer water.
In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy and set aside.
Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream between glasses. Press down to submerge.
Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.
SERVES 2
Prep Time: 10 minutes
Ingredients:
2 teaspoons instant espresso powder, divided
1 ½ teaspoons packed dark-brown sugar
Boiling water
1 16-ounce bottle chilled seltzer water
1 ½ cups premium ice cream
2 cups heavy cream
2 tablespoons sugar
2 tablespoons finely chopped chocolate covered espresso beans
Directions:
In a small pitcher, combine 1 teaspoon espresso powder and brown sugar. Add 2 tablespoons boiling water and stir until sugar has dissolved, then add seltzer water.
In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy and set aside.
Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream between glasses. Press down to submerge.
Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.
Fried Calamari
Fried Calamari
Ingredients:
Calamari:
1 pound calamari, cleaned, bodies cut into rings, tentacle clusters left whole
1 cup buttermilk
1 teaspoon hot red pepper sauce, i.e. Crystal
1‑1/2 teaspoon fine sea salt (divided)
1‑1/3 cups Wondra flour
2/3 cup semolina flour
4 Tablespoons cornstarch, sifted
Oil for deep frying -- peanut, canola, rice bran
Salt for finishing
Lemon Wedges
Dipping Sauce:
1 cup Hellman's mayonnaise
2 Tablespoons chopped pepper hoagie spread
2 minced scallions
1 Tablespoon fresh lemon juice
2 Tablespoons minced Italian parsley
Pinch salt
Directions:
Dipping Sauce:
Whisk all ingredients together to combine well.
Calamari:
Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.
Whisk together the Wondra flour, semolina and cornstarch in medium bowl.
In a large heavy-bottomed pot or deep fryer, pour in 3" of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.
Gently place the calamari in the hot oil and fry until pale golden brown -- about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.
Ingredients:
Calamari:
1 pound calamari, cleaned, bodies cut into rings, tentacle clusters left whole
1 cup buttermilk
1 teaspoon hot red pepper sauce, i.e. Crystal
1‑1/2 teaspoon fine sea salt (divided)
1‑1/3 cups Wondra flour
2/3 cup semolina flour
4 Tablespoons cornstarch, sifted
Oil for deep frying -- peanut, canola, rice bran
Salt for finishing
Lemon Wedges
Dipping Sauce:
1 cup Hellman's mayonnaise
2 Tablespoons chopped pepper hoagie spread
2 minced scallions
1 Tablespoon fresh lemon juice
2 Tablespoons minced Italian parsley
Pinch salt
Directions:
Dipping Sauce:
Whisk all ingredients together to combine well.
Calamari:
Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.
Whisk together the Wondra flour, semolina and cornstarch in medium bowl.
In a large heavy-bottomed pot or deep fryer, pour in 3" of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.
Gently place the calamari in the hot oil and fry until pale golden brown -- about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.
2012年9月2日 星期日
三階段肉燥，究極版
三階段肉燥，究極版
材料:
五花肉
紅蔥頭
蒜頭
冰糖
醬油
醬油膏
做法:
不惜成本用西螺丸莊的”螺寶”蔭油清，以及瑞春的“蘭級正蔭油”。這兩款醬油跟醬油膏我都品嚐過，濃鮮味美。
蔥頭要泡水才好剝皮
先切紅蔥頭，大約要切兩碗公。將五花肉先依照肥瘦的程度，切下肥肉跟皮的部分
多的肥肉，既不跟皮緊密連接，組織也比較鬆散，就先切下來成小片，
然後，乾鍋小火將這些多餘的肥肉炸出豬油。
在炸豬油的過程中，將帶皮的肥肉分開
肥瘦夾雜的部分也分一碗，不同容器盛裝。
豬油炸好以後，一邊喝酒，一邊將豬油渣撈起來(可以留下來炒菜或丟棄)，倒入紅蔥頭，小火慢炸黃。
炸好後，把蔥酥撈起來，留下油，加入肥瘦夾雜的部分，炒到變色以後，撈起來。
最後加入純肥肉跟皮
炒到開始出油，就加入螺寶跟水，清酒或米酒，蘭級蔭油(醬油三分之一)，(總共加入的液體量跟肉量也是一比一) 糖，五香粉一小撮，甘草三片，蒜瓣約八個，還有一包油蔥酥，移到慢燉鍋中過夜。
次晨醒來以後皮已經入口即化
把慢燉鍋轉高熱，放入肥瘦肉，再燉兩個小時。用鹽跟糖調整鹹度就可以了。這樣的肉燥，有豬油跟蔥頭，香料的香味，也有瘦肉的口感，而不會乾硬。不要在密閉空間烹煮，不然家裡面會都是食物的味道，我放在陽台上燉煮。教友人一步步製作繁複的肉燥，然後分裝冷凍。我跟他說，想吃的時候解凍一包。
也許吃這些肉燥的時候會感到溫暖的滋味，記得有人曾經那樣費盡心力，只為了實現承諾，做他喜歡的東西。
特選素材哪裡買
五花肉，醬油，冰糖，蒜頭: 大華超市 San Gabriel Ranch 99
五香粉: 大華隔壁中藥行
燉鍋/All clad 炒鍋: Metrokitchen
材料:
五花肉
紅蔥頭
蒜頭
冰糖
醬油
醬油膏
做法:
不惜成本用西螺丸莊的”螺寶”蔭油清，以及瑞春的“蘭級正蔭油”。這兩款醬油跟醬油膏我都品嚐過，濃鮮味美。
蔥頭要泡水才好剝皮
先切紅蔥頭，大約要切兩碗公。將五花肉先依照肥瘦的程度，切下肥肉跟皮的部分
多的肥肉，既不跟皮緊密連接，組織也比較鬆散，就先切下來成小片，
然後，乾鍋小火將這些多餘的肥肉炸出豬油。
在炸豬油的過程中，將帶皮的肥肉分開
肥瘦夾雜的部分也分一碗，不同容器盛裝。
豬油炸好以後，一邊喝酒，一邊將豬油渣撈起來(可以留下來炒菜或丟棄)，倒入紅蔥頭，小火慢炸黃。
炸好後，把蔥酥撈起來，留下油，加入肥瘦夾雜的部分，炒到變色以後，撈起來。
最後加入純肥肉跟皮
炒到開始出油，就加入螺寶跟水，清酒或米酒，蘭級蔭油(醬油三分之一)，(總共加入的液體量跟肉量也是一比一) 糖，五香粉一小撮，甘草三片，蒜瓣約八個，還有一包油蔥酥，移到慢燉鍋中過夜。
次晨醒來以後皮已經入口即化
把慢燉鍋轉高熱，放入肥瘦肉，再燉兩個小時。用鹽跟糖調整鹹度就可以了。這樣的肉燥，有豬油跟蔥頭，香料的香味，也有瘦肉的口感，而不會乾硬。不要在密閉空間烹煮，不然家裡面會都是食物的味道，我放在陽台上燉煮。教友人一步步製作繁複的肉燥，然後分裝冷凍。我跟他說，想吃的時候解凍一包。
也許吃這些肉燥的時候會感到溫暖的滋味，記得有人曾經那樣費盡心力，只為了實現承諾，做他喜歡的東西。
特選素材哪裡買
五花肉，醬油，冰糖，蒜頭: 大華超市 San Gabriel Ranch 99
五香粉: 大華隔壁中藥行
燉鍋/All clad 炒鍋: Metrokitchen
風雞
風雞
材料:
帶骨雞腿
花椒粒 (花椒粒份量約是雞腿重量的0.2%) (視各人喜好)
鹽 (鹽的份量約是雞腿重量的2%)
步驟:
1.雞腿用水先洗乾淨,然後擦乾
2.花椒粒+鹽放在炒鍋中炒香放涼
3..將炒好的花椒鹽均勻的塗抹在雞腿上
4.用手仔細將花椒鹽搓揉進雞腿的每一個地方
5.放在乾淨的容器中密封放冰箱冷藏3天徹底入味
6.醃好的雞腿用棉繩綁好,在有陽光的時候拿出來曬太陽
(最好是有紗窗的陽台,避免昆蟲搔擾)
7.沒有太陽也要每天拿到陽台吹吹風風乾
8.傍晚的時候收起放冰箱冷藏
9.重覆曬乾及風乾的步驟直到雞腿表面乾燥泛著油光呈現金黃色即可
(連續有陽光約3天左右即可曬好)
10.吃之前將雞腿洗淨,上面的花椒粒去除
11.在雞腿上淋上一些米酒及灑上一大匙冰糖(比較不會死鹹,蒸出來味道更好)
12.放電鍋中,外鍋1杯水蒸至跳起即可(約蒸15分鐘)
13.吃時切塊或是將肉剝下撕成絲,骨頭可以熬湯別有滋味
材料:
帶骨雞腿
花椒粒 (花椒粒份量約是雞腿重量的0.2%) (視各人喜好)
鹽 (鹽的份量約是雞腿重量的2%)
步驟:
1.雞腿用水先洗乾淨,然後擦乾
2.花椒粒+鹽放在炒鍋中炒香放涼
3..將炒好的花椒鹽均勻的塗抹在雞腿上
4.用手仔細將花椒鹽搓揉進雞腿的每一個地方
5.放在乾淨的容器中密封放冰箱冷藏3天徹底入味
6.醃好的雞腿用棉繩綁好,在有陽光的時候拿出來曬太陽
(最好是有紗窗的陽台,避免昆蟲搔擾)
7.沒有太陽也要每天拿到陽台吹吹風風乾
8.傍晚的時候收起放冰箱冷藏
9.重覆曬乾及風乾的步驟直到雞腿表面乾燥泛著油光呈現金黃色即可
(連續有陽光約3天左右即可曬好)
10.吃之前將雞腿洗淨,上面的花椒粒去除
11.在雞腿上淋上一些米酒及灑上一大匙冰糖(比較不會死鹹,蒸出來味道更好)
12.放電鍋中,外鍋1杯水蒸至跳起即可(約蒸15分鐘)
13.吃時切塊或是將肉剝下撕成絲,骨頭可以熬湯別有滋味
香蔥肉燥
香蔥肉燥
材料:
肥豬肉150g(肥瘦比約7:3),紅蔥頭100g,
液體植物油200g,
調味料:
五香粉1/4茶匙,鹽3/4茶匙,糖1大匙,米酒2大匙,
醬油2大匙,
做法:
1.肥豬肉用刀剁細
2.紅蔥頭剝去外皮切末
3.炒鍋中倒入液體植物油,油溫熱將絞肉放入
4.將絞肉炒散,小火炸3-4分鐘將豬油榨出
5.紅蔥頭加入,小火翻炒3-4分鐘炸香
6.依序將調味料加入混合均勻
7.蓋上蓋子,微小火燉煮20分鐘即可
8.'放涼裝入乾淨玻璃瓶中,冰箱冷藏約可以保存3個月
9.此香蔥醬可以搭配拌麵拌飯拌青菜一塊食用
補充:
1.肉選擇肥一點,成品較香
2.五香粉為花椒、肉桂、八角、丁香、小茴香籽、
甘草、胡椒、陳皮等辛香材料組成.
材料:
肥豬肉150g(肥瘦比約7:3),紅蔥頭100g,
液體植物油200g,
調味料:
五香粉1/4茶匙,鹽3/4茶匙,糖1大匙,米酒2大匙,
醬油2大匙,
做法:
1.肥豬肉用刀剁細
2.紅蔥頭剝去外皮切末
3.炒鍋中倒入液體植物油,油溫熱將絞肉放入
4.將絞肉炒散,小火炸3-4分鐘將豬油榨出
5.紅蔥頭加入,小火翻炒3-4分鐘炸香
6.依序將調味料加入混合均勻
7.蓋上蓋子,微小火燉煮20分鐘即可
8.'放涼裝入乾淨玻璃瓶中,冰箱冷藏約可以保存3個月
9.此香蔥醬可以搭配拌麵拌飯拌青菜一塊食用
補充:
1.肉選擇肥一點,成品較香
2.五香粉為花椒、肉桂、八角、丁香、小茴香籽、
甘草、胡椒、陳皮等辛香材料組成.
日式叉燒肉
日式叉燒肉
材料:
柳梅豬肉
棉繩
葱段
蒜
薑
鹽
八角
日式醬油
味霖
清酒
清水
做法:
1. 先將柳梅豬肉片開約0.5-0.8cm厚.
2. 將份鹽加入,用手均勻將鹽搓揉進入肉塊中.
3. 放置冰箱冷藏一夜.
4. 隔天將肉從冰箱取出,用棉繩將2-3條肉條緊密捆扎成為肉捲, 記住捲緊一點, 扎緊一點.
5. 平底鍋中放少許油,將肉捲放入煎到表面變色即可
6. 將2片薑, 2-3粒蒜及3支青蔥加入爆香.
7. 然後下醬油100cc, 清酒50cc, 味霖50cc,冰糖1大匙, 每一種調味料都要煮滾之後再下. 其間要番動豬肉讓每一面都沾上醬汁.
8. 之後加入400cc清水及八角3粒, 蓋過一半以上都可以.
9. 小火煮製35分鐘至肉軟爛.
10. 再在醬汁中浸泡一夜同時可加入糖心蛋一同浸泡.
11. 拆除叉燒上的棉繩,用保鮮膜捆緊,儘量捆平均,放入冰箱冷藏,大約一兩個小時,形狀就會固定.
12. 取出切片.
材料:
柳梅豬肉
棉繩
葱段
蒜
薑
鹽
八角
日式醬油
味霖
清酒
清水
做法:
1. 先將柳梅豬肉片開約0.5-0.8cm厚.
2. 將份鹽加入,用手均勻將鹽搓揉進入肉塊中.
3. 放置冰箱冷藏一夜.
4. 隔天將肉從冰箱取出,用棉繩將2-3條肉條緊密捆扎成為肉捲, 記住捲緊一點, 扎緊一點.
5. 平底鍋中放少許油,將肉捲放入煎到表面變色即可
6. 將2片薑, 2-3粒蒜及3支青蔥加入爆香.
7. 然後下醬油100cc, 清酒50cc, 味霖50cc,冰糖1大匙, 每一種調味料都要煮滾之後再下. 其間要番動豬肉讓每一面都沾上醬汁.
8. 之後加入400cc清水及八角3粒, 蓋過一半以上都可以.
9. 小火煮製35分鐘至肉軟爛.
10. 再在醬汁中浸泡一夜同時可加入糖心蛋一同浸泡.
11. 拆除叉燒上的棉繩,用保鮮膜捆緊,儘量捆平均,放入冰箱冷藏,大約一兩個小時,形狀就會固定.
12. 取出切片.
2012年9月1日 星期六
New England Clam Chowder
New England Clam Chowder
Ingredients
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Ingredients
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Bolognese Penne with Parmesan Cheese
Bolognese Penne with Parmesan Cheese
Ingredients:
Minced beef
1/2 can if sweet tomato paste
2 cloves of garlic (chopped)
2 shallots (chopped)
1 chili pepper (chopped)
Black pepper
Salt
Basil leaves (chopped)
Olive oil
Parmesan cheese
Tabasco sauce
Directions:
1. Mixed minced beef with chopped garlic, shallots, chili pepper, black pepper, salt, tabasco and a little olive oil. Marinate for about 15 minutes.
2. Heat olive oil on pan and add minced beef. Stir well and break up lumps until cooked.
3. Add 1/2 can of tomato paste, Tabasco, salt, black pepper and chopped basil leaves. Simmer the sauce until desire thickness.
2012年8月26日 星期日
Creamy Garlic Mashed Potatoes with Green Onion
Creamy Garlic Mashed Potatoes with Green Onion
Ingredients:
2 potatoes
Salt
Black pepper
Butter
1/4 cup of milk
3 cloves garlic
Green onion chopped
Olive oil
Directions:
Place 2 potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork approx 30mins. Drain water and peel skins.
Heat olive oil and the garlic in a medium saucepan over medium heat until garlic turns golden. Remove from heat and set aside.
Add the garlic, green onion, butter to potatoes and mash. At last add milk and mix until creamy.
Ingredients:
2 potatoes
Salt
Black pepper
Butter
1/4 cup of milk
3 cloves garlic
Green onion chopped
Olive oil
Directions:
Place 2 potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork approx 30mins. Drain water and peel skins.
Heat olive oil and the garlic in a medium saucepan over medium heat until garlic turns golden. Remove from heat and set aside.
Add the garlic, green onion, butter to potatoes and mash. At last add milk and mix until creamy.
方魚肉碎蠔仔粥
方魚肉碎蠔仔粥
材料：
蠔仔八両
冬茹數隻
肉碎六両
冬菜一湯匙
大地魚少許（即方魚，雜貨店有售）
醃料（肉碎）
生抽（先下）
糖（先下）
鹽（先下）
生油（後下）
粟粉（後下）
烹煮步驟：
1. 洗淨冬茹，浸水最少三小時。
2. 冬茹去蒂，切片，備用。
3. 肉碎醃好，備用。
4. 蠔仔加入大量生粉，用手輕輕拌勻，再用水沖洗乾淨備用。(洗淨黑黑的污物及蠔瞉)
5. 大地魚去皮起骨，剪成小塊，小火炸香，放涼備用。
6. 洗米，煲飯，備用。
7. 冬菜洗淨備用。(小心有沙石)
8. 蠔仔飛水。
9. 鑊中入適量的水，煮滾。（若喜歡味濃，可用清雞湯）
10 , 水開，加入蚝仔、肉碎、冬菜、冬菇粒，煮至大滾。
11. 加入白飯輕輕弄散。
12. 加入大地魚。
13. 下鹽調味，即成。(若喜歡可加入中芹、蔥花、芫荽等）
材料：
蠔仔八両
冬茹數隻
肉碎六両
冬菜一湯匙
大地魚少許（即方魚，雜貨店有售）
醃料（肉碎）
生抽（先下）
糖（先下）
鹽（先下）
生油（後下）
粟粉（後下）
烹煮步驟：
1. 洗淨冬茹，浸水最少三小時。
2. 冬茹去蒂，切片，備用。
3. 肉碎醃好，備用。
4. 蠔仔加入大量生粉，用手輕輕拌勻，再用水沖洗乾淨備用。(洗淨黑黑的污物及蠔瞉)
5. 大地魚去皮起骨，剪成小塊，小火炸香，放涼備用。
6. 洗米，煲飯，備用。
7. 冬菜洗淨備用。(小心有沙石)
8. 蠔仔飛水。
9. 鑊中入適量的水，煮滾。（若喜歡味濃，可用清雞湯）
10 , 水開，加入蚝仔、肉碎、冬菜、冬菇粒，煮至大滾。
11. 加入白飯輕輕弄散。
12. 加入大地魚。
13. 下鹽調味，即成。(若喜歡可加入中芹、蔥花、芫荽等）
雙冬枝竹羊腩煲
雙冬枝竹羊腩煲
材料:
羊腩 1斤
冬菇 4隻
冬筍 2隻 (小)
枝竹
馬蹄 半斤
薑
蒜頭
乾葱頭
歸新 2片
柱侯醬 2湯匙
腐乳 1磚
冰糖 1小粒 (1粒馬蹄大小)
烹調步驟:
1. 羊腩切件, 洗淨出水, 用凍水沖淨備用, 乾鑊爆香羊腩
2. 冬菇浸軟, 切去蒂留用, 切厚片, 浸菇水留用
3. 馬蹄去皮洗淨
4. 冬筍一瓣瓣剝去皮, 切去硬腳, 切件, 出水後用凍水浸至冰凍, 取出備用
5. 薑切片, 乾葱, 蒜頭去皮, 洗淨備用
6. 燒紅砂鍋, 下油爆香薑片, 乾蔥, 蒜頭, 放羊腩兜炒, 下冬筍, 馬蹄炒勻
7. 下 腐乳, 柱侯醬爆香, 加水浸過所有材料, 下陳皮和冰糖, 蓋上煲蓋大火滾起, 小火煮30分鐘, 熄火焗15分鐘
8. 再滾起, 下冬菇後滾起, 小火煮15分鐘後, 熄火焗15分鐘
9. 再滾起, 下枝竹後滾起, 小火煮15分鐘後, 熄火焗15分鐘即成
小貼士: 炆肉類要腍而不散, 重要步驟是炆一會, 熄火焗一會, 死命炆只會令羊腩太硬或太腍
材料:
羊腩 1斤
冬菇 4隻
冬筍 2隻 (小)
枝竹
馬蹄 半斤
薑
蒜頭
乾葱頭
歸新 2片
柱侯醬 2湯匙
腐乳 1磚
冰糖 1小粒 (1粒馬蹄大小)
烹調步驟:
1. 羊腩切件, 洗淨出水, 用凍水沖淨備用, 乾鑊爆香羊腩
2. 冬菇浸軟, 切去蒂留用, 切厚片, 浸菇水留用
3. 馬蹄去皮洗淨
4. 冬筍一瓣瓣剝去皮, 切去硬腳, 切件, 出水後用凍水浸至冰凍, 取出備用
5. 薑切片, 乾葱, 蒜頭去皮, 洗淨備用
6. 燒紅砂鍋, 下油爆香薑片, 乾蔥, 蒜頭, 放羊腩兜炒, 下冬筍, 馬蹄炒勻
7. 下 腐乳, 柱侯醬爆香, 加水浸過所有材料, 下陳皮和冰糖, 蓋上煲蓋大火滾起, 小火煮30分鐘, 熄火焗15分鐘
8. 再滾起, 下冬菇後滾起, 小火煮15分鐘後, 熄火焗15分鐘
9. 再滾起, 下枝竹後滾起, 小火煮15分鐘後, 熄火焗15分鐘即成
小貼士: 炆肉類要腍而不散, 重要步驟是炆一會, 熄火焗一會, 死命炆只會令羊腩太硬或太腍
韓式牛肉雜菜炒粉絲
韓式牛肉雜菜炒粉絲
材 料:
韓 國 粉 絲 1/2 包
牛 柳 絲 200 克
雲 耳 10 克 （ 浸 軟 ）
冬 菇 5 隻
韭 菜 200 克
紅 蘿 蔔 100 克
蒜 茸 1 湯 匙
麻 油 2 湯 匙 ；
調 味:
豉 油 2 湯 匙
薑 汁 1 湯 匙
酒 1 湯 匙
味 醂 1 湯 匙
胡 椒 粉 適 量
水 2 湯 匙
做 法:
1. 韓 國 粉 絲 浸 軟 瀝 乾 。
2. 冬 菇 浸 軟 切 絲 ； 雲 耳 浸 軟 去 掉 硬 的 部 分 後 切 絲 ； 韭 菜 切 4 至 5 厘 米 長 段 ； 紅 蘿 蔔 切 絲 。
3. 燒 熱 鑊 下 1 湯 匙 麻 油 ， 放 入 蒜 茸 炒 香 ， 加 入 冬 菇 、 雲 耳 及 牛 柳 絲 以 小 火 炒 至 牛 柳 變 色 ， 加 入 紅 蘿 蔔 絲 及 韭 菜 炒 勻 。
4. 將 調 味 料 拌 勻 倒 入 鑊 中 ， 快 速 炒 勻 後 盛 起 備 用 。
5. 將 1 湯 匙 麻 油 倒 入 鑊 中 ， 加 入 粉 絲 炒 至 粉 絲 軟 化 時 ， 將 （ 4 ） 回 鑊 ， 炒 至 汁 料 被 粉 絲 完 全 吸 收 後 即 成 。
貼 士
粉 絲 浸 軟 後 略 剪 斷 ， 可 更 易 與 材 料 炒 勻
材 料:
韓 國 粉 絲 1/2 包
牛 柳 絲 200 克
雲 耳 10 克 （ 浸 軟 ）
冬 菇 5 隻
韭 菜 200 克
紅 蘿 蔔 100 克
蒜 茸 1 湯 匙
麻 油 2 湯 匙 ；
調 味:
豉 油 2 湯 匙
薑 汁 1 湯 匙
酒 1 湯 匙
味 醂 1 湯 匙
胡 椒 粉 適 量
水 2 湯 匙
做 法:
1. 韓 國 粉 絲 浸 軟 瀝 乾 。
2. 冬 菇 浸 軟 切 絲 ； 雲 耳 浸 軟 去 掉 硬 的 部 分 後 切 絲 ； 韭 菜 切 4 至 5 厘 米 長 段 ； 紅 蘿 蔔 切 絲 。
3. 燒 熱 鑊 下 1 湯 匙 麻 油 ， 放 入 蒜 茸 炒 香 ， 加 入 冬 菇 、 雲 耳 及 牛 柳 絲 以 小 火 炒 至 牛 柳 變 色 ， 加 入 紅 蘿 蔔 絲 及 韭 菜 炒 勻 。
4. 將 調 味 料 拌 勻 倒 入 鑊 中 ， 快 速 炒 勻 後 盛 起 備 用 。
5. 將 1 湯 匙 麻 油 倒 入 鑊 中 ， 加 入 粉 絲 炒 至 粉 絲 軟 化 時 ， 將 （ 4 ） 回 鑊 ， 炒 至 汁 料 被 粉 絲 完 全 吸 收 後 即 成 。
貼 士
粉 絲 浸 軟 後 略 剪 斷 ， 可 更 易 與 材 料 炒 勻
Onion soup
Onion soup
Add olive oil, butter, theme, onion stir fry till golden.. add flour stir fry.. add soup.. remove bubble.. add cheese
Add olive oil, butter, theme, onion stir fry till golden.. add flour stir fry.. add soup.. remove bubble.. add cheese
白酒煮青口
白酒煮青口
Ingredients:
1kg Live Mussels
1/2 Onion
3 Cloves of Garlic (Chopped)
4 Shallots
1/5 Butter
Thyme
2 Bay Leaves
Parsley
1-2 cups of white wine
Directions:
1. Diced onion, garlic and shallots.
2. Heat butter in pan, Add chopped onion, garlic and shallots till golden brown.
3. Add live mussels to pan along with thyme and mixed well.
4. Pour white wine, 2 bay leaves and parsley flakes in pan till boiling. Cover pan until mussel is fully cooked.
5. Add cream and mix well. (Optional)
6. Add croutons on top. (Optional) or eat along with garlic bread.
Homemade Croutons:
1. Place sliced french bread in oven till golden brown on both sides.
2. Spread some olive oil on one side and then rub with garlic.
3. Cut the sliced freach bread into bite size. Add chopped parsley, chopped onion, chopped shallots, olive oil, black pepper and salt and mix well.
4. Put it back in oven until the bread is crunchy.
Ingredients:
1kg Live Mussels
1/2 Onion
3 Cloves of Garlic (Chopped)
4 Shallots
1/5 Butter
Thyme
2 Bay Leaves
Parsley
1-2 cups of white wine
Directions:
1. Diced onion, garlic and shallots.
2. Heat butter in pan, Add chopped onion, garlic and shallots till golden brown.
3. Add live mussels to pan along with thyme and mixed well.
4. Pour white wine, 2 bay leaves and parsley flakes in pan till boiling. Cover pan until mussel is fully cooked.
5. Add cream and mix well. (Optional)
6. Add croutons on top. (Optional) or eat along with garlic bread.
Homemade Croutons:
1. Place sliced french bread in oven till golden brown on both sides.
2. Spread some olive oil on one side and then rub with garlic.
3. Cut the sliced freach bread into bite size. Add chopped parsley, chopped onion, chopped shallots, olive oil, black pepper and salt and mix well.
4. Put it back in oven until the bread is crunchy.
Squid Rice
Squid Rice
Japanese style - marinate squid with soy sauce, honey and chili oil. Stuffed w/ fried egg strips, eel and eel sauce and rice. Grounded seaweed on top
Spanish style: marinate w/ salt, sugar, chicken powder. Stuffed w/ shrimp soup cooked rice, calms (or other seafood) diced tomato, herbs.. and tomato sauce on top.
Kimchi minced pork soba
Kimchi minced pork soba
Ingredients
-Kimchi
-Minced pork
-Soba
Directions:
Minced pork marinate: sake, Japanese soy sauce, sugar, sesame oil
Sauce: soy sauce, sesame oil, sugar, vinegar, sesame
Stir fried minced pork till cooked. Mixed sauce. Put cold cooked soba on plate, add kimchi on top, then cooked minced pork, grounded daikon, raw egg york, final add sauce.
Ingredients
-Kimchi
-Minced pork
-Soba
Directions:
Minced pork marinate: sake, Japanese soy sauce, sugar, sesame oil
Sauce: soy sauce, sesame oil, sugar, vinegar, sesame
Stir fried minced pork till cooked. Mixed sauce. Put cold cooked soba on plate, add kimchi on top, then cooked minced pork, grounded daikon, raw egg york, final add sauce.
Buffalo Chicken Wing Sauce
Buffalo Chicken Wing Sauce
Ingredients:
8 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
8 tablespoons unsalted butter or margarine
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
salt to taste
Preparation:
Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
Ingredients:
8 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
8 tablespoons unsalted butter or margarine
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
salt to taste
Preparation:
Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
2012年8月3日 星期五
Creamy mussels with smoky bacon and cider
Creamy mussels with smoky bacon and cider
Ingredients
Olive oil
6 rashers smoked streaky bacon, the best quality you can afford, sliced 1cm thick
1kg mussels, debearded and scrubbed clean (ask your fishmonger to do this for you)
1 clove of garlic, peeled and finely sliced
150ml good-quality cider
2 tbsp crème fraîche
Small bunch of fresh tarragon, leaves picked and roughly chopped
Small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
For the toasts
½-1 loaf of good-quality rustic bread or ciabatta, sliced 2cm thick
1 clove of garlic, halved
Extra virgin olive oil
Method
Put your bread on a screaming hot griddle, in the toaster or under a hot grill to toast.
Meanwhile, put a large pan on a high heat with a lug of olive oil. Once hot, add the sliced bacon then stir and cook for a couple of minutes, or until golden and crispy. Scoop the bacon out of the pan, leaving the flavoured fat behind. Check your mussels, if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away. Add the mussels to the hot pan with the garlic, cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.
Meanwhile, rub your toasts with the cut side of a garlic clove and drizzle them lightly with extra virgin olive oil.
When all of the mussels have opened, they’re ready. Transfer them to a large platter, leaving the juices behind in the pan. If any of the mussels have remained closed, throw those away, they’re no good. Lay your toasts around the edge of the platter.
Stir the crème fraîche into the pan then let it come to the boil and bubble away for a couple of minutes. Add most of the herbs and a little of the bacon then have a taste and season with pepper. Give the pan a jiggle then pour the sauce over your mussels. Scatter over the remaining herbs and bacon then bang the platter in the middle of the table and let everyone tuck in.
Ingredients
Olive oil
6 rashers smoked streaky bacon, the best quality you can afford, sliced 1cm thick
1kg mussels, debearded and scrubbed clean (ask your fishmonger to do this for you)
1 clove of garlic, peeled and finely sliced
150ml good-quality cider
2 tbsp crème fraîche
Small bunch of fresh tarragon, leaves picked and roughly chopped
Small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
For the toasts
½-1 loaf of good-quality rustic bread or ciabatta, sliced 2cm thick
1 clove of garlic, halved
Extra virgin olive oil
Method
Put your bread on a screaming hot griddle, in the toaster or under a hot grill to toast.
Meanwhile, put a large pan on a high heat with a lug of olive oil. Once hot, add the sliced bacon then stir and cook for a couple of minutes, or until golden and crispy. Scoop the bacon out of the pan, leaving the flavoured fat behind. Check your mussels, if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away. Add the mussels to the hot pan with the garlic, cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.
Meanwhile, rub your toasts with the cut side of a garlic clove and drizzle them lightly with extra virgin olive oil.
When all of the mussels have opened, they’re ready. Transfer them to a large platter, leaving the juices behind in the pan. If any of the mussels have remained closed, throw those away, they’re no good. Lay your toasts around the edge of the platter.
Stir the crème fraîche into the pan then let it come to the boil and bubble away for a couple of minutes. Add most of the herbs and a little of the bacon then have a taste and season with pepper. Give the pan a jiggle then pour the sauce over your mussels. Scatter over the remaining herbs and bacon then bang the platter in the middle of the table and let everyone tuck in.
2012年8月2日 星期四
Malaysian coconut prawn curry
Malaysian coconut prawn curry
Ingredients
2 tbsp light soft brown sugar
3 tbsp thick coconut cream
4 tbsp lime juice
½ tsp salt
16-20 medium sized fresh king prawns, peeled
1 small or ½ large pineapple, cut into ½cm cubes
For the braised rice
300g long grain rice, washed in a sieve until water runs clear
400ml can coconut milk
100ml water
½ tsp salt
3-4 thin slices of ginger
For the spice paste
50ml vegetable oil
3 red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
1cm piece of fresh ginger, sliced
1 large red onion, sliced
3 cloves garlic, crushed
2 tbsp water
Method
Preheat the oven to 170°C/gas mark 3. Bring the coconut milk, water, salt and ginger to the boil. Add the washed rice and return to the boil. Cover the pan with a lid and braise in the preheated oven for 15-20 minutes, before removing the rice from the oven. Should the rice be slightly undercooked, leave to stand with the lido on to continue the cooking process for a few minutes before serving.
For the spice paste, grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed. Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.
To make the sauce, add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple. Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.
The prawns are now ready to serve with the braised coconut rice.
Cook's tip: Freshly chopped coriander can be sprinkled over the prawns. The sauce, if too thick, can be loosened with a little more water or coconut cream.
Ingredients
2 tbsp light soft brown sugar
3 tbsp thick coconut cream
4 tbsp lime juice
½ tsp salt
16-20 medium sized fresh king prawns, peeled
1 small or ½ large pineapple, cut into ½cm cubes
For the braised rice
300g long grain rice, washed in a sieve until water runs clear
400ml can coconut milk
100ml water
½ tsp salt
3-4 thin slices of ginger
For the spice paste
50ml vegetable oil
3 red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
1cm piece of fresh ginger, sliced
1 large red onion, sliced
3 cloves garlic, crushed
2 tbsp water
Method
Preheat the oven to 170°C/gas mark 3. Bring the coconut milk, water, salt and ginger to the boil. Add the washed rice and return to the boil. Cover the pan with a lid and braise in the preheated oven for 15-20 minutes, before removing the rice from the oven. Should the rice be slightly undercooked, leave to stand with the lido on to continue the cooking process for a few minutes before serving.
For the spice paste, grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed. Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.
To make the sauce, add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple. Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.
The prawns are now ready to serve with the braised coconut rice.
Cook's tip: Freshly chopped coriander can be sprinkled over the prawns. The sauce, if too thick, can be loosened with a little more water or coconut cream.
Seafood Paella
Seafood Paella
Ingredients
Olive oil
2 raw chorizo sausages (approximately 250g in total), thickly sliced
300g pork belly, skin removed, the best quality you can afford, cut into 1cm pieces
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
5 cloves of garlic, peeled and roughly chopped
1 onion, peeled and roughly chopped
A small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Sea salt and freshly ground black pepper
A good pinch of saffron
400g clams or mussels, scrubbed clean and debearded
300g paella rice
200g jarred red peppers in oil, drained and torn into pieces
1 x 400g tin of chopped tomatoes
1 litre chicken or vegetable stock, preferably organic
12 large prawns, shells on
150g squid, cleaned and finely sliced
150g green beans, sliced very thinly at an angle
1 lemon, cut into wedges
METHOD
How to make Jamie's favourite paella
1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side.
Ingredients
Olive oil
2 raw chorizo sausages (approximately 250g in total), thickly sliced
300g pork belly, skin removed, the best quality you can afford, cut into 1cm pieces
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
5 cloves of garlic, peeled and roughly chopped
1 onion, peeled and roughly chopped
A small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Sea salt and freshly ground black pepper
A good pinch of saffron
400g clams or mussels, scrubbed clean and debearded
300g paella rice
200g jarred red peppers in oil, drained and torn into pieces
1 x 400g tin of chopped tomatoes
1 litre chicken or vegetable stock, preferably organic
12 large prawns, shells on
150g squid, cleaned and finely sliced
150g green beans, sliced very thinly at an angle
1 lemon, cut into wedges
METHOD
How to make Jamie's favourite paella
1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side.
Mi Pescado a la Sal (西班牙鹽焗魚)
Mi Pescado a la Sal (西班牙鹽焗魚)
Ingredients
For the fish:
1kg coarse rock salt
2 large eggs, preferably free range or organic
1/2 tbsp fennel seeds
1 lemon
1 x 600g sea bass or 2 portion-sized bream, gutted, scales left on, gills out
A small bunch of fresh basil
A small bunch of fresh flat-leaf parsley
For the alioli
3 large cloves of garlic, peeled
A pinch of saffron
Sea salt
50ml olive oil
50ml good quality Spanish extra virgin olive oil
For the side salad:
1/2 a cucumber, peeled
A large handful of green olives, stoned
2 jarred red peppers
A few sprigs of fresh flat-leaf parsley, leaves picked and chopped
Freshly ground black pepper
METHOD
How to make mi pescado a la sal
1. Preheat the oven to full whack. Put the rock salt into a large, wide bowl with 2 tablespoons of water, your eggs, fennel seeds and the peeled rind of the lemon. Mix everything together until sticky and claggy, then spread two-thirds of the mixture around the base of a roasting tray in a thick layer. Stuff the cavity of your fish with the basil and parsley (or any fragrant herbs), then lay the fish on the salt bed, and completely cover it with the rest of the salt so you get a layer just over 1.5cm thick. Pat it down firmly, then put into the oven for 15 minutes.
2. Once cooked, remove from the oven, take a sharp knife and stick it through the salt into the middle of your fish. Carefully touch the knife to your lip and if it's hot, the fish is ready. Leave to one side for 10 minutes.
3. Meanwhile, pound and mush up the garlic, saffron and a good pinch of salt in a mortar and pestle until you've got a smooth vibrant orange paste. Use the pestle to mix in the olive oil, a drizzle at a time. Be patient and wait until you've got a smooth emulsion before adding the next drizzle. Do the same with the extra virgin olive oil. If it splits, pour the mixture out, pound some more garlic and salt together, then really slowly add the split mixture to that. Have a taste. Initially it will be fiery and you'll think you don't like it, but it's supposed to be that way. Add a squeeze or two of juice from your peeled lemon and taste again.
4. Roughly slice your cucumber and put it into a bowl. Tear the olives and add to the bowl along with the torn-up peppers, the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Season with a little salt and pepper, then toss together.
5. By now the salt on your fish should be hard as a brick, so give it a whack around the edges with the back of a spoon, and if you're lucky, the whole top will peel off. Carefully brush the excess salt off your fish, trying not to let the salt touch the flesh, then gently move it to a platter using a fish slice. Run a knife along the spine of the fish up to the head, then cut across the fish below the head. Use the knife to find the bones, then carefully lift the fillet up so the fish opens like a book. Discard the skin and bones and put beautiful big flakes of fish on your serving plates with a dollop of your alioli on top and some olive salad.
Ingredients
For the fish:
1kg coarse rock salt
2 large eggs, preferably free range or organic
1/2 tbsp fennel seeds
1 lemon
1 x 600g sea bass or 2 portion-sized bream, gutted, scales left on, gills out
A small bunch of fresh basil
A small bunch of fresh flat-leaf parsley
For the alioli
3 large cloves of garlic, peeled
A pinch of saffron
Sea salt
50ml olive oil
50ml good quality Spanish extra virgin olive oil
For the side salad:
1/2 a cucumber, peeled
A large handful of green olives, stoned
2 jarred red peppers
A few sprigs of fresh flat-leaf parsley, leaves picked and chopped
Freshly ground black pepper
METHOD
How to make mi pescado a la sal
1. Preheat the oven to full whack. Put the rock salt into a large, wide bowl with 2 tablespoons of water, your eggs, fennel seeds and the peeled rind of the lemon. Mix everything together until sticky and claggy, then spread two-thirds of the mixture around the base of a roasting tray in a thick layer. Stuff the cavity of your fish with the basil and parsley (or any fragrant herbs), then lay the fish on the salt bed, and completely cover it with the rest of the salt so you get a layer just over 1.5cm thick. Pat it down firmly, then put into the oven for 15 minutes.
2. Once cooked, remove from the oven, take a sharp knife and stick it through the salt into the middle of your fish. Carefully touch the knife to your lip and if it's hot, the fish is ready. Leave to one side for 10 minutes.
3. Meanwhile, pound and mush up the garlic, saffron and a good pinch of salt in a mortar and pestle until you've got a smooth vibrant orange paste. Use the pestle to mix in the olive oil, a drizzle at a time. Be patient and wait until you've got a smooth emulsion before adding the next drizzle. Do the same with the extra virgin olive oil. If it splits, pour the mixture out, pound some more garlic and salt together, then really slowly add the split mixture to that. Have a taste. Initially it will be fiery and you'll think you don't like it, but it's supposed to be that way. Add a squeeze or two of juice from your peeled lemon and taste again.
4. Roughly slice your cucumber and put it into a bowl. Tear the olives and add to the bowl along with the torn-up peppers, the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Season with a little salt and pepper, then toss together.
5. By now the salt on your fish should be hard as a brick, so give it a whack around the edges with the back of a spoon, and if you're lucky, the whole top will peel off. Carefully brush the excess salt off your fish, trying not to let the salt touch the flesh, then gently move it to a platter using a fish slice. Run a knife along the spine of the fish up to the head, then cut across the fish below the head. Use the knife to find the bones, then carefully lift the fillet up so the fish opens like a book. Discard the skin and bones and put beautiful big flakes of fish on your serving plates with a dollop of your alioli on top and some olive salad.
Creamy Mushrooms
Creamy Mushrooms
Ingredients
A small rustic loaf of bread, to serve
350g chanterelles
A small bunch of fresh curly parsley
30g butter
Olive oil
½ a red onion, peeled and finely sliced
Sea salt and freshly ground black pepper
150ml single cream
1 lemon
METHOD
How to make creamy mushrooms
1. Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
2. Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
3. Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!
Ingredients
A small rustic loaf of bread, to serve
350g chanterelles
A small bunch of fresh curly parsley
30g butter
Olive oil
½ a red onion, peeled and finely sliced
Sea salt and freshly ground black pepper
150ml single cream
1 lemon
METHOD
How to make creamy mushrooms
1. Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
2. Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
3. Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!
Swedish Buns
Swedish Buns
INGREDIENTS
For the dough
1 x 7g packet of yeast
375ml warm milk
1 heaped teaspoon ground cardamom (or about 20 cardamom pods)
2 large eggs, preferably free-range or organic
A pinch of sea salt
200g caster sugar
50g melted butter
800g plain flour, plus extra for dusting
15g unsalted butter
75g demerara sugar
For the filling
400g blueberries
75g caster sugar
1 orange
METHOD
How to make Swedish Buns
1. Stir the yeast into the warm milk in a bowl, then put it aside. If using cardamom pods, lightly bash them in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder. Beat the eggs and salt in a large bowl, then add the cardamom, sugar, melted butter, 500g of the flour and the milk and yeast mixture. Whisk constantly as you add everything so you end up with quite a thick, gluey consistency. Mix in the remaining 300g of flour until you have a dough. Use clean floured hands to bring the dough together, then dust the top with flour. Cover the bowl with cling film and leave in a warm place to prove for 1 hour, or until the dough has doubled in size and is full of air pockets.
2. Meanwhile, put the blueberries and caster sugar into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher. Line a large baking tray with greaseproof paper, then dot the paper with a few knobs of the butter and sprinkle over half the demerara sugar.
3. Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until it's a bit bigger than an A4 piece of paper. This next bit is pretty messy, so have a bowl of flour on hand to help you handle the dough and don't be alarmed if it seems quite wet. Use a slotted spoon to move half the mashed blueberries on to the dough. Try not to include too much juice. Use the back of the spoon to spread the blueberries around the dough. Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together.
4. Cut the dough into 8 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you get a sort of rough knot. Arrange them on the tray, leaving enough room between for them to spread as they cook. Push your fingers into the top of each one to make a little well, then spoon in a few of the remaining mashed berries and gently push them down. Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara and the reserved orange zest. Cover with a damp tea towel and leave to prove for about 20 minutes in a warm place.
5. Preheat your oven to 180ºC/350ºF/gas 4. Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard.
INGREDIENTS
For the dough
1 x 7g packet of yeast
375ml warm milk
1 heaped teaspoon ground cardamom (or about 20 cardamom pods)
2 large eggs, preferably free-range or organic
A pinch of sea salt
200g caster sugar
50g melted butter
800g plain flour, plus extra for dusting
15g unsalted butter
75g demerara sugar
For the filling
400g blueberries
75g caster sugar
1 orange
METHOD
How to make Swedish Buns
1. Stir the yeast into the warm milk in a bowl, then put it aside. If using cardamom pods, lightly bash them in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder. Beat the eggs and salt in a large bowl, then add the cardamom, sugar, melted butter, 500g of the flour and the milk and yeast mixture. Whisk constantly as you add everything so you end up with quite a thick, gluey consistency. Mix in the remaining 300g of flour until you have a dough. Use clean floured hands to bring the dough together, then dust the top with flour. Cover the bowl with cling film and leave in a warm place to prove for 1 hour, or until the dough has doubled in size and is full of air pockets.
2. Meanwhile, put the blueberries and caster sugar into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher. Line a large baking tray with greaseproof paper, then dot the paper with a few knobs of the butter and sprinkle over half the demerara sugar.
3. Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until it's a bit bigger than an A4 piece of paper. This next bit is pretty messy, so have a bowl of flour on hand to help you handle the dough and don't be alarmed if it seems quite wet. Use a slotted spoon to move half the mashed blueberries on to the dough. Try not to include too much juice. Use the back of the spoon to spread the blueberries around the dough. Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together.
4. Cut the dough into 8 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you get a sort of rough knot. Arrange them on the tray, leaving enough room between for them to spread as they cook. Push your fingers into the top of each one to make a little well, then spoon in a few of the remaining mashed berries and gently push them down. Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara and the reserved orange zest. Cover with a damp tea towel and leave to prove for about 20 minutes in a warm place.
5. Preheat your oven to 180ºC/350ºF/gas 4. Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard.
Milestone Soup
Milestone Soup
Heat Olive oil
Add Chopped Onion
Add Chopped Garlic
Mix
Add Chopped Baby Carrot
Add Mushrooms/ cabbage
Add Chopped Zuhinni
Add Parma Ham end
Add tomato
Add Peas
Add Parsley
Add some veggie (莙達菜)
Add Beet Root leaves
Add Stock
(May add pasta)
add 生菜
PESTO:
Add Basil smash with stick
Add Pine Nuts smash to pasta and then add parmansan cheese and grinde a little garlic, add a little of oilive oil
taste.. balance salty, basil and cheese taste
put on bowl and a tablespoon of pesto, basil leaves and olive oil
Heat Olive oil
Add Chopped Onion
Add Chopped Garlic
Mix
Add Chopped Baby Carrot
Add Mushrooms/ cabbage
Add Chopped Zuhinni
Add Parma Ham end
Add tomato
Add Peas
Add Parsley
Add some veggie (莙達菜)
Add Beet Root leaves
Add Stock
(May add pasta)
add 生菜
PESTO:
Add Basil smash with stick
Add Pine Nuts smash to pasta and then add parmansan cheese and grinde a little garlic, add a little of oilive oil
taste.. balance salty, basil and cheese taste
put on bowl and a tablespoon of pesto, basil leaves and olive oil
Nini Bellinis
Nini Bellinis
2 ripe peaches, flat ones if you can get them
1 x 750ml bottle of chilled Prosecco
METHOD
How to make Nini Bellinis
1. I think this is best made just before serving, in front of your friends. Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth. Add a splash of water if needed and put the purée into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavour and the colour from their skins into the purée. You can get the purée as fine as you like, but I don't mind the thickness...it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour your Prosecco into the jug and gently mix together. Divide between six glasses right away, and top up with a little more Prosecco if need be, and enjoy!
P.S. The spirit of the Bellini isn't exclusive to peaches -- nectarines or berries are also lovely used in the same way. There could easily be a Bellini for every month of the year.
2 ripe peaches, flat ones if you can get them
1 x 750ml bottle of chilled Prosecco
METHOD
How to make Nini Bellinis
1. I think this is best made just before serving, in front of your friends. Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth. Add a splash of water if needed and put the purée into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavour and the colour from their skins into the purée. You can get the purée as fine as you like, but I don't mind the thickness...it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour your Prosecco into the jug and gently mix together. Divide between six glasses right away, and top up with a little more Prosecco if need be, and enjoy!
P.S. The spirit of the Bellini isn't exclusive to peaches -- nectarines or berries are also lovely used in the same way. There could easily be a Bellini for every month of the year.
Beef Carpaccio
Beef Carpaccio
Ingredients:
Beef Tenderlion
1/2 Lemon
Olive Oil
Salt
Black Pepper
Salad
Parmesan Cheese
Parmesan Cheese
Directions:
1. Cut beef tenderlion in about 0.5cm thick.
2. Put each slice of beef in wax paper.
3. Smash the beef till very thin
5. Pour 1 tablespoon of the olive oil mixture on the beef.
6. Use the remaining olive oil mixture to make salad
Salad can be some 火箭菜, 璻玉瓜片,生菜,etc.. toss well
Put on top of beef carpaccio and add parmesan cheese
Risotto Bianco & Cherry Tomato Risotto
Risotto Bianco
Ingredients:
Olive oil
Onion
Celery
White wine - Vermont
Wild grain rice
Broth
Butter
Pamersan Cheese
Directions:
1. Heat olive oil in pan, add chopped onion and chopped celery. Cook for a few mins.
2. Add rice and salt then mix well.
3. Add white wine and stir.
4. Keep adding broth while cooking rice till rice is ready.
5. Add butter and cheese. Turn off stove and mix well.
6. Cover pan for 2 mins.
Cherry Tomato Risotto
Ingredients:
Cherry tomato
Garlic
4x Chopped Basil leaves
Olive oil
Salt
Black pepper
Pamersan Cheese
Directions:
1. Heat olive oil in pan, add above ingredients and cook for a few mins.
2. Add risotto bianco and mix well.
3. Add some basil leaves, olive oil and pamansan cheese on top.
Ingredients:
Olive oil
Onion
Celery
White wine - Vermont
Wild grain rice
Broth
Butter
Pamersan Cheese
Directions:
1. Heat olive oil in pan, add chopped onion and chopped celery. Cook for a few mins.
2. Add rice and salt then mix well.
3. Add white wine and stir.
4. Keep adding broth while cooking rice till rice is ready.
5. Add butter and cheese. Turn off stove and mix well.
6. Cover pan for 2 mins.
Cherry Tomato Risotto
Ingredients:
Cherry tomato
Garlic
4x Chopped Basil leaves
Olive oil
Salt
Black pepper
Pamersan Cheese
Directions:
1. Heat olive oil in pan, add above ingredients and cook for a few mins.
2. Add risotto bianco and mix well.
3. Add some basil leaves, olive oil and pamansan cheese on top.
Spaghetti Vongole
Spaghetti Vongole
Ingredients
1/3 cup extra virgin olive oil
3 cloves finely chopped garlic
Live clams
Fresh parsley
1 chopped chilli pepper
1/3 cup of dry white wine
2 Tbs butter
Directions
1. Cook spaghetti.
2. Sauté the garlic, chilli pepper and parsley stems in oil in a large skillet, over a medium-high heat until the garlic starts to sizzle. Do not let the garlic brown.
3. Add the all clams in skillet and toss, add white wine. Cover and cook till clams are cooked, add olive oil if needed.
4. Add spaghetti and chopped parsley leaves on top and mix well.
Optional: Stir in butter and serve at once.
Ingredients
1/3 cup extra virgin olive oil
3 cloves finely chopped garlic
Live clams
Fresh parsley
1 chopped chilli pepper
1/3 cup of dry white wine
2 Tbs butter
Directions
1. Cook spaghetti.
2. Sauté the garlic, chilli pepper and parsley stems in oil in a large skillet, over a medium-high heat until the garlic starts to sizzle. Do not let the garlic brown.
3. Add the all clams in skillet and toss, add white wine. Cover and cook till clams are cooked, add olive oil if needed.
4. Add spaghetti and chopped parsley leaves on top and mix well.
Optional: Stir in butter and serve at once.
2012年7月29日 星期日
沙嗲串燒配青瓜沙律
沙嗲串燒配青瓜沙律
材料:
雞柳/豬肉各半磅、熟蝦3隻、椰奶4湯匙
青瓜沙律：糖5茶匙、醋4茶匙、鹽3/4茶匙、泰國青瓜（切
片）1條、乾蔥（切片）2粒、辣椒乾（浸軟切碎）2隻
沙嗲醬：粗粒花生醬/椰奶各半杯、黃薑粉1/2茶匙、蝦膏1茶
匙、油2茶匙、椰糖3茶匙
醃料：辣椒乾（去籽）6隻、南薑碎/炸紅蔥頭碎/蝦膏/茴香籽/
黃薑粉/油各1茶匙、香茅根（切碎）2支、蒜頭（剁茸）4粒、肉
桂粉1/4茶匙、椰糖2/3茶匙、開水4湯匙
做法:
1.先做沙律，在小鍋中加醋、糖和鹽，細火煮滾待涼。將青瓜和乾
蔥加入醬汁中拌勻，再下辣椒碎。
2.準備沙嗲醬，將粗粒花生醬、黃薑粉、蝦膏、椰奶、油和椰糖放
入攪拌機打碎，放入小煲中，以細火煮至稠身即可。
3. 將醃料中的所有材料加入攪拌機打成醬。
4.豬肉切薄片；雞柳對半切。將豬肉和雞肉放碗中，加半份醃料略
拌，加入蝦，再下餘下醃料拌勻，包保鮮紙，放入雪櫃醃1小時備
用。
5.竹籤分別串上雞肉、件豬肉及蝦。將串燒放在已燒熱的坑紋鑊以
中火煎4分鐘，其間不時掃上椰奶。
6.將沙嗲串、青瓜沙律、沙嗲醬一同上即成。
材料:
雞柳/豬肉各半磅、熟蝦3隻、椰奶4湯匙
青瓜沙律：糖5茶匙、醋4茶匙、鹽3/4茶匙、泰國青瓜（切
片）1條、乾蔥（切片）2粒、辣椒乾（浸軟切碎）2隻
沙嗲醬：粗粒花生醬/椰奶各半杯、黃薑粉1/2茶匙、蝦膏1茶
匙、油2茶匙、椰糖3茶匙
醃料：辣椒乾（去籽）6隻、南薑碎/炸紅蔥頭碎/蝦膏/茴香籽/
黃薑粉/油各1茶匙、香茅根（切碎）2支、蒜頭（剁茸）4粒、肉
桂粉1/4茶匙、椰糖2/3茶匙、開水4湯匙
做法:
1.先做沙律，在小鍋中加醋、糖和鹽，細火煮滾待涼。將青瓜和乾
蔥加入醬汁中拌勻，再下辣椒碎。
2.準備沙嗲醬，將粗粒花生醬、黃薑粉、蝦膏、椰奶、油和椰糖放
入攪拌機打碎，放入小煲中，以細火煮至稠身即可。
3. 將醃料中的所有材料加入攪拌機打成醬。
4.豬肉切薄片；雞柳對半切。將豬肉和雞肉放碗中，加半份醃料略
拌，加入蝦，再下餘下醃料拌勻，包保鮮紙，放入雪櫃醃1小時備
用。
5.竹籤分別串上雞肉、件豬肉及蝦。將串燒放在已燒熱的坑紋鑊以
中火煎4分鐘，其間不時掃上椰奶。
6.將沙嗲串、青瓜沙律、沙嗲醬一同上即成。
韓式牛肉炒粉絲
韓式牛肉炒粉絲
材料:
韓式粉絲(木薯粉絲)150克
肥牛片80克
木耳10克
冬菇2隻
長尖紅辣椒1/2隻
洋蔥1/4 個
蒜頭1粒
蔥1棵
銀芽50克
芝麻1湯匙
調味(粉絲):
韓式醬油1湯匙
糖1茶匙
韓式芝麻油1茶匙
調味:
韓式醬油1湯匙
鹽1/2 茶匙
糖1茶匙
韓式芝麻油1茶匙
做法:
1.冬菇、木耳及洋蔥切絲。蒜頭切碎。肥牛片略切件。
2.韓式粉絲汆水至軟身，隔水取起，拌入調味(粉絲)，備用。
3.燒熱2湯匙油，將洋蔥及紅辣椒爆香，拌入肥牛片及蒜頭炒至剛熟，洒入1湯匙韓式醬油炒勻。
4.加入銀芽及蔥，炒香後拌入粉絲炒勻，拌入木耳及冬菇。洒入調味，炒勻。最後洒上芝麻即可享用。
材料:
韓式粉絲(木薯粉絲)150克
肥牛片80克
木耳10克
冬菇2隻
長尖紅辣椒1/2隻
洋蔥1/4 個
蒜頭1粒
蔥1棵
銀芽50克
芝麻1湯匙
調味(粉絲):
韓式醬油1湯匙
糖1茶匙
韓式芝麻油1茶匙
調味:
韓式醬油1湯匙
鹽1/2 茶匙
糖1茶匙
韓式芝麻油1茶匙
做法:
1.冬菇、木耳及洋蔥切絲。蒜頭切碎。肥牛片略切件。
2.韓式粉絲汆水至軟身，隔水取起，拌入調味(粉絲)，備用。
3.燒熱2湯匙油，將洋蔥及紅辣椒爆香，拌入肥牛片及蒜頭炒至剛熟，洒入1湯匙韓式醬油炒勻。
4.加入銀芽及蔥，炒香後拌入粉絲炒勻，拌入木耳及冬菇。洒入調味，炒勻。最後洒上芝麻即可享用。
汁煮油甘魚頭
汁煮油甘魚頭
材料:
油甘魚頭半個
蘿蔔40克
菠菜60克
清酒100毫升
木魚水100毫升
糖1湯匙
味醂150毫升
溜溜豉油 (日式老抽) 適量
冰水適量
日式醬油50毫升
做法:
1.先將油甘魚頭斬件，倒入滾水，即取出浸冰水，若有魚鱗的話可趁這時捽去。
2.菠菜切段；蘿蔔去皮切開一半，放入滾水中以大火烚5分鐘備用。
3.將魚頭放入煲，下清酒、味醂，開大火煮至滾起，用火槍略燒表面，然後加入木魚水，調細火，待水滾後加日式醬油，蓋上錫紙煮5至10分鐘，下糖後再蓋上錫紙，熄火焗2分鐘，再下溜溜豉油拌勻，上碟。
4.將蘿蔔、菠菜放入汁料中略煮1分鐘，取出伴碟，淋上汁料即成。
貼 士
怕 油 甘 魚 頭 帶 腥 味 的 話 可 加 入 適 量 薑 片 同 煮 。
材料:
油甘魚頭半個
蘿蔔40克
菠菜60克
清酒100毫升
木魚水100毫升
糖1湯匙
味醂150毫升
溜溜豉油 (日式老抽) 適量
冰水適量
日式醬油50毫升
做法:
1.先將油甘魚頭斬件，倒入滾水，即取出浸冰水，若有魚鱗的話可趁這時捽去。
2.菠菜切段；蘿蔔去皮切開一半，放入滾水中以大火烚5分鐘備用。
3.將魚頭放入煲，下清酒、味醂，開大火煮至滾起，用火槍略燒表面，然後加入木魚水，調細火，待水滾後加日式醬油，蓋上錫紙煮5至10分鐘，下糖後再蓋上錫紙，熄火焗2分鐘，再下溜溜豉油拌勻，上碟。
4.將蘿蔔、菠菜放入汁料中略煮1分鐘，取出伴碟，淋上汁料即成。
貼 士
怕 油 甘 魚 頭 帶 腥 味 的 話 可 加 入 適 量 薑 片 同 煮 。
新疆正宗羊肉串的烤法
新疆正宗羊肉串的烤法
原料：羊後腿肉
1 、羊肉不能太瘦，每一串上一定要有帶點脂肪的肉塊。
2 、肉塊不能太小，否則容易烤乾。
3 、肉塊盡量大小差不多，盡量切成方的——2x2x2 cm左右。
調料：醬油、辣椒粉、孜然（顆粒或末都可以）、鹽、味精、麻油。
備料：將羊肉切成大小合適的塊兒，放在一個盆裡，然後（秘方）：
1、將一頭洋蔥切成小塊；
2、倒入牛奶（奶與肉1:2的比例）；
3、充分拌勻；
4、蓋上保鮮膜，放入冰箱20~30分鐘（時間太長了肉的顏色會變）；
5、約5~6塊羊肉串為一串，太長了不好入口。
羊肉串烤製過程：
用明火或鐵板烤出的味道是不一樣的，明火可以烤出孜然和辣椒的焦香味兒。
1、將羊肉串排放在烤爐上，一串緊挨著一串，然後隨烤隨均勻地灑上鹽、辣椒面、孜然（要先撒鹽，否則你就看不見撒了多少鹽了！）。
2 、不要急著翻面，抽出其中的一串看一下，如果有焦黃的顏色且油光泛亮了（呈醬紅色），就可以翻一面了。
3、 翻面時盡可能將烤過的一面向上（四~五串兒一把，手腕空中旋轉180度！）。
4 、然後再均勻地灑上鹽、辣椒面、孜然。
5 、焦黃且油光泛亮了時，將肉串兒打散，相互擦抹然後輕輕磕打一下，去掉焦糊的辣椒和孜然。
現在賓館裡做羊肉串，有了許多創新，除了一般的烤羊肉串之外，還有竹籤羊肉串、網油羊肉串，有的還用油炸，原料基本差不多。有的在烤之前，把羊肉片拌上蛋清和芡粉做成的糊，這樣烤出來的羊肉串更加鮮嫩。
原料：羊後腿肉
1 、羊肉不能太瘦，每一串上一定要有帶點脂肪的肉塊。
2 、肉塊不能太小，否則容易烤乾。
3 、肉塊盡量大小差不多，盡量切成方的——2x2x2 cm左右。
調料：醬油、辣椒粉、孜然（顆粒或末都可以）、鹽、味精、麻油。
備料：將羊肉切成大小合適的塊兒，放在一個盆裡，然後（秘方）：
1、將一頭洋蔥切成小塊；
2、倒入牛奶（奶與肉1:2的比例）；
3、充分拌勻；
4、蓋上保鮮膜，放入冰箱20~30分鐘（時間太長了肉的顏色會變）；
5、約5~6塊羊肉串為一串，太長了不好入口。
羊肉串烤製過程：
用明火或鐵板烤出的味道是不一樣的，明火可以烤出孜然和辣椒的焦香味兒。
1、將羊肉串排放在烤爐上，一串緊挨著一串，然後隨烤隨均勻地灑上鹽、辣椒面、孜然（要先撒鹽，否則你就看不見撒了多少鹽了！）。
2 、不要急著翻面，抽出其中的一串看一下，如果有焦黃的顏色且油光泛亮了（呈醬紅色），就可以翻一面了。
3、 翻面時盡可能將烤過的一面向上（四~五串兒一把，手腕空中旋轉180度！）。
4 、然後再均勻地灑上鹽、辣椒面、孜然。
5 、焦黃且油光泛亮了時，將肉串兒打散，相互擦抹然後輕輕磕打一下，去掉焦糊的辣椒和孜然。
現在賓館裡做羊肉串，有了許多創新，除了一般的烤羊肉串之外，還有竹籤羊肉串、網油羊肉串，有的還用油炸，原料基本差不多。有的在烤之前，把羊肉片拌上蛋清和芡粉做成的糊，這樣烤出來的羊肉串更加鮮嫩。
2012年7月28日 星期六
串燒沙嗲
串燒沙嗲
材料:
豬瘦肉 150克
牛肉 150克
雞胸肉 l塊(約150克
竹籤 10～15支
生油適量
醃料:
芫荽頭3個
蒜肉4粒
胡椒粉 1/4茶匙
鹽1/2茶匙
砂糖2茶匙
椰奶 1/2罐
咖哩粉 1茶匙
沙嗲醬料:
紅咖哩醬 1湯匙
馬士民咖哩 2湯匙
椰奶400毫升
椰糖 2湯匙
花生碎 5湯匙
鹽1/2茶匙
生油2湯匙。
做法:
(1)將材料中三種肉類分別洗淨，切粒。
(2)芫荽頭和蒜肉用攪拌機攪碎，置於食器內，加入其他醃料拌勻，分成三等分。
(3)將三種肉粒分別放入一份醃料拌勻，置冰箱中醃約15分鐘，取出穿上竹籤，備用。
(4)熱鍋下生油，入肉串煎3～5分鐘後，翻身煎至熟，盛盆。
(5)熱油鍋下紅咖哩醬及馬士民咖哩醬爆香，倒入一半椰奶，加入椰糖、鹽攪勻，再倒入其餘椰奶，傾入花生碎，煮沸盛起，供肉串蘸食。
心得:
煎肉串時，不能煎得太乾，以免失去肉串原有風味。
材料:
豬瘦肉 150克
牛肉 150克
雞胸肉 l塊(約150克
竹籤 10～15支
生油適量
醃料:
芫荽頭3個
蒜肉4粒
胡椒粉 1/4茶匙
鹽1/2茶匙
砂糖2茶匙
椰奶 1/2罐
咖哩粉 1茶匙
沙嗲醬料:
紅咖哩醬 1湯匙
馬士民咖哩 2湯匙
椰奶400毫升
椰糖 2湯匙
花生碎 5湯匙
鹽1/2茶匙
生油2湯匙。
做法:
(1)將材料中三種肉類分別洗淨，切粒。
(2)芫荽頭和蒜肉用攪拌機攪碎，置於食器內，加入其他醃料拌勻，分成三等分。
(3)將三種肉粒分別放入一份醃料拌勻，置冰箱中醃約15分鐘，取出穿上竹籤，備用。
(4)熱鍋下生油，入肉串煎3～5分鐘後，翻身煎至熟，盛盆。
(5)熱油鍋下紅咖哩醬及馬士民咖哩醬爆香，倒入一半椰奶，加入椰糖、鹽攪勻，再倒入其餘椰奶，傾入花生碎，煮沸盛起，供肉串蘸食。
心得:
煎肉串時，不能煎得太乾，以免失去肉串原有風味。
新疆烤雞肉串
新疆烤雞肉串
材料
雞胸肉 150克
雞蛋 15克
玉米澱粉 1小勺
鹽 1/2小勺
孜然適量
辣椒粉適量
烘焙：250度，約12分鐘，烤到6分鐘的時候取出來翻面並撒上孜然
做法:
1. 把雞蛋、玉米澱粉、鹽混合調成糊狀。
2. 倒入切成條的雞胸肉，拌勻，醃製半個小時左右。
3. 把醃好的雞肉串在竹籤上，放入預熱好250度的烤箱烤焙。
4. 烤到6分鐘的時候，取出來翻面，並且撒上孜然，再放入烤箱烤6分鐘。一共烤大約12分鐘。烤好後依個人口味撒上辣椒粉即可。
小訣竅:
1、烤肉串講究高溫快烤，避免烤製時間過長造成肉串內部的水分流失。如果你的烤箱最高溫度不到250度，請選擇個人烤箱能調到的最高溫度來烤，並適當調整時間。總之，肉串需要快烤快熟，口感才不會幹。
2、竹籤在烤之前先用水浸泡1個小時，能避免烤的時候受高溫變黑。
3、孜然在高溫作用下，香氣會更濃郁，所以在烤到一半的時候撒入能讓肉串更具香味。但不要在一開始就撒入，免得烤太久糊了。
材料
雞胸肉 150克
雞蛋 15克
玉米澱粉 1小勺
鹽 1/2小勺
孜然適量
辣椒粉適量
烘焙：250度，約12分鐘，烤到6分鐘的時候取出來翻面並撒上孜然
做法:
1. 把雞蛋、玉米澱粉、鹽混合調成糊狀。
2. 倒入切成條的雞胸肉，拌勻，醃製半個小時左右。
3. 把醃好的雞肉串在竹籤上，放入預熱好250度的烤箱烤焙。
4. 烤到6分鐘的時候，取出來翻面，並且撒上孜然，再放入烤箱烤6分鐘。一共烤大約12分鐘。烤好後依個人口味撒上辣椒粉即可。
小訣竅:
1、烤肉串講究高溫快烤，避免烤製時間過長造成肉串內部的水分流失。如果你的烤箱最高溫度不到250度，請選擇個人烤箱能調到的最高溫度來烤，並適當調整時間。總之，肉串需要快烤快熟，口感才不會幹。
2、竹籤在烤之前先用水浸泡1個小時，能避免烤的時候受高溫變黑。
3、孜然在高溫作用下，香氣會更濃郁，所以在烤到一半的時候撒入能讓肉串更具香味。但不要在一開始就撒入，免得烤太久糊了。
新疆羊肉串
新疆羊肉串
做法1:
先用孜然、洋蔥塊、油和少許水去腌羊腿肉半小時。
穿好羊肉後，放在烤架上。塗上食油後放入烤爐肉以Broil 來烤每面約五分鐘。
羊肉熟了之後，只要灑上幼鹽、和大量的孜然和辣椒粉即可。
註:
竹簽緊記要先泡水二十分鐘，否則竹簽會變炭。
做法2:
材料
羊裡肌肉片150g
蒜末10g
竹籤 2支
A.
鹽1/4茶匙
味精 1/2茶匙
糖1/2茶匙
醬油 1茶匙
太白粉 2茶匙
料理米酒 1茶匙
B .
黃薑粉 1/4茶匙
孜然粉 1/4茶匙
沙薑粉 1/4茶匙
紅椒粉 1/4茶匙
做法:
1.取一大碗，放入羊肉片、蒜末與調味料A一起攪拌均勻，醃漬約5分鐘。
2.竹籤作法1醃漬好的羊肉片以串成肉串，平放於烤盤上。
3.依序將調味料B均勻的灑在肉上。
4.將烤箱預熱至250℃。
5.作法3的羊肉串，放入烤箱以250℃烤約3分鐘即可。
加2匙牛奶醃,可以保濕?
做法1:
先用孜然、洋蔥塊、油和少許水去腌羊腿肉半小時。
穿好羊肉後，放在烤架上。塗上食油後放入烤爐肉以Broil 來烤每面約五分鐘。
羊肉熟了之後，只要灑上幼鹽、和大量的孜然和辣椒粉即可。
註:
竹簽緊記要先泡水二十分鐘，否則竹簽會變炭。
做法2:
材料
羊裡肌肉片150g
蒜末10g
竹籤 2支
A.
鹽1/4茶匙
味精 1/2茶匙
糖1/2茶匙
醬油 1茶匙
太白粉 2茶匙
料理米酒 1茶匙
B .
黃薑粉 1/4茶匙
孜然粉 1/4茶匙
沙薑粉 1/4茶匙
紅椒粉 1/4茶匙
做法:
1.取一大碗，放入羊肉片、蒜末與調味料A一起攪拌均勻，醃漬約5分鐘。
2.竹籤作法1醃漬好的羊肉片以串成肉串，平放於烤盤上。
3.依序將調味料B均勻的灑在肉上。
4.將烤箱預熱至250℃。
5.作法3的羊肉串，放入烤箱以250℃烤約3分鐘即可。
加2匙牛奶醃,可以保濕?
銅鑼燒
銅鑼燒
面皮材料（直徑8cm的銅鑼燒作6個的定量）1大勺=15g 小勺=5g
雞蛋２個
砂糖１００g
蜂蜜1.5大勺
色拉油１大勺
小蘇打１/３小勺
味醂１大勺（沒有可以不加）
薄力粉（低筋麵粉） １５０g
水４０～６０ｃｃ
內餡材料
小豆餡300g（每個50g） PS：用京日紅豆沙就可以
製作方法
1. 按照我寫的順序混合一下材料
雞蛋２個
砂糖１００g
蜂蜜1.5大勺
色拉油１大勺
味醂１大勺
2. 加入麵粉和小蘇打。
3. 看面漿的濃度加入40-60cc的水。
4. 用保鮮膜封好，放入冰箱冷藏15分鐘。
5. 準備好煎鍋，中火燒熱。用紙巾沾少許色拉油將鍋底塗抹均勻。一定不要太多油。用紙巾在鍋底均勻的塗上色拉油, 中火燒熱，用勺子加入面漿。每個直徑大約8-9cm, 蓋蓋子.看到表面乾燥並且有蜂窩狀出現就熟了。另一面可以煎，也可以不煎根據自己愛好了。
如果用帶塗層的不粘鍋加油量一定要小，均勻。
6. 把所有麵餅煎烤好以後就可以在兩個中間加50g的紅豆餡。做完後放入冰箱冷藏。冷了以後就可以吃了。
面皮材料（直徑8cm的銅鑼燒作6個的定量）1大勺=15g 小勺=5g
雞蛋２個
砂糖１００g
蜂蜜1.5大勺
色拉油１大勺
小蘇打１/３小勺
味醂１大勺（沒有可以不加）
薄力粉（低筋麵粉） １５０g
水４０～６０ｃｃ
內餡材料
小豆餡300g（每個50g） PS：用京日紅豆沙就可以
製作方法
1. 按照我寫的順序混合一下材料
雞蛋２個
砂糖１００g
蜂蜜1.5大勺
色拉油１大勺
味醂１大勺
2. 加入麵粉和小蘇打。
3. 看面漿的濃度加入40-60cc的水。
4. 用保鮮膜封好，放入冰箱冷藏15分鐘。
5. 準備好煎鍋，中火燒熱。用紙巾沾少許色拉油將鍋底塗抹均勻。一定不要太多油。用紙巾在鍋底均勻的塗上色拉油, 中火燒熱，用勺子加入面漿。每個直徑大約8-9cm, 蓋蓋子.看到表面乾燥並且有蜂窩狀出現就熟了。另一面可以煎，也可以不煎根據自己愛好了。
如果用帶塗層的不粘鍋加油量一定要小，均勻。
6. 把所有麵餅煎烤好以後就可以在兩個中間加50g的紅豆餡。做完後放入冰箱冷藏。冷了以後就可以吃了。
日本厚蛋燒
日本厚蛋燒
1.調好蛋液
2.鍋燒熱用紙巾擦少許色拉油
3.放蛋液
4.搖晃讓蛋液均勻的鋪滿鍋子
5.向後捲起
6.推到前面,碎掉不要怕.只要不是最後一層就能補救
7.繼續放蛋液
8.用筷子跳起前面已經熟了的蛋捲,讓蛋液流到下面
9.不要等蛋液全熟,大概這個狀態就要準備向後捲了
10.我卷
11.粘鍋了,不要怕
12.用紙巾沾油擦乾淨
13.重複
14.再放蛋液
15.還是用筷子挑起前面的雞蛋,讓蛋液均勻的流到下面
16.繼續翻啊
17.再翻.筷子不要用力夾蛋捲,會破的
18.這時候鍋已經非常好用的,翻到最後面的時候抬起鍋蛋捲自己就跑到前面去了
19.重複剛才的過程
20.繼續
21.最後一翻
22.整形
23.就這樣了，還沒完啊
24.有壽司竹簾的同學這下派上用場了
25.放到竹簾裡
26.用竹簾整形啊
27.整形完畢，就是這個樣子滴
其實厚蛋燒我們常見的有兩種，一種是壽司用的雞蛋捲（玉子焼き）-一般壽司用的雞蛋捲放出汁的量會比較少或者是不放，味道也會比較甜，如果口味不夠甜的話跟壽司飯配在一起會沒有味道。第二種就是用出汁做的雞蛋捲了（だし巻き），這種蛋捲放出汁量比較大口感也會比較嫩，一般都是作為下酒菜。味道大家自己掌握甜的鹹的都可以。
下面的圖片是做的壽司用的厚蛋燒。其實壽司用的蛋捲和出汁蛋捲的操作過程是一樣的。
材料：
雞蛋8個（因為用的是關東型玉子燒鍋一卷的蛋量是8個，8個蛋是壽司用厚蛋燒的基本量。太小卷的不漂亮。在家用小鍋一般3-4個雞蛋就可以了）
下面材料我是以出汁蛋捲的一般比例給大家的配方，蛋捲裡可以隨意添加你喜歡吃的食材，納豆蔬菜魚蝦。。。。。。。。
雞蛋：3個
出汁：50cc （初學者建議減少到30-40cc，或者不放）
砂糖：10g-15g（根據個人口味）
薄口醬油：10cc（沒有可以不放）
色拉油少許
鹽少許
1.調好蛋液
2.鍋燒熱用紙巾擦少許色拉油
3.放蛋液
4.搖晃讓蛋液均勻的鋪滿鍋子
5.向後捲起
6.推到前面,碎掉不要怕.只要不是最後一層就能補救
7.繼續放蛋液
8.用筷子跳起前面已經熟了的蛋捲,讓蛋液流到下面
9.不要等蛋液全熟,大概這個狀態就要準備向後捲了
10.我卷
11.粘鍋了,不要怕
12.用紙巾沾油擦乾淨
13.重複
14.再放蛋液
15.還是用筷子挑起前面的雞蛋,讓蛋液均勻的流到下面
16.繼續翻啊
17.再翻.筷子不要用力夾蛋捲,會破的
18.這時候鍋已經非常好用的,翻到最後面的時候抬起鍋蛋捲自己就跑到前面去了
19.重複剛才的過程
20.繼續
21.最後一翻
22.整形
23.就這樣了，還沒完啊
24.有壽司竹簾的同學這下派上用場了
25.放到竹簾裡
26.用竹簾整形啊
27.整形完畢，就是這個樣子滴
日本冷蕎麥麵
日本冷蕎麥麵
食材(兩人份)
幹蕎麥麵200g 香蔥小蔥或者大蔥花20g WASABI（青芥末）20克生鵪鶉蛋2個乾海苔絲少許
濃口醬油50毫升味醂50毫升日式高湯ー出汁（だし）300毫升
ps：出汁的製作方法在以前的文章介紹過。
製作方法(兩人份)
1.首先是製作冷面汁，先將味醂放進鍋裡煮開，把味醂裡的酒精揮發掉。然後放入出汁跟醬油煮開。等冷卻後放入冰箱裡待用。冷面汁的比例是出汁6 醬油1 味醂1 冷面汁一定要夠冰才會好吃啊。
2.煮麵。一般幹的蕎麥麵我們煮3.5-4分鐘就可以。煮好的面放進冰水里徹底冰透。面夠冷才會爽。然後瀝乾水分放進容器裡（一般家裡沒有專門的竹製面託所以我們隨便就可以了。）在面上撒上海苔細絲。
3.把蔥花芥末鵪鶉蛋放進冷面汁裡就可以開動了。冷面汁裡的基本材料其實就是蔥花跟青芥末。根據個人口味我們還可以加入薑蓉，白蘿蔔蓉，生山藥泥芝麻碎。
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