法式焗蝸牛，田螺，Hennessy……

法式焗蝸牛，田螺，Hennessy……
材料：
1 磅不含盐的牛油，
1/2 杯切好的荷兰芹
4 大汤匙青葱，切粒
2 大汤匙大蒜，剁碎
1/4 tsp 新鲜的麝香草( thyme,百里香)叶子
2 大汤匙白兰地酒
1 tbsp 柠檬汁
2 茶匙幼盐
1 茶匙碎白胡椒
1/8 tsp Tabasco调味汁
*3/4 杯子面包屑
*3/4 杯子珀玛珊乳


做法：
用 手或电动搅拌机混合除了面包屑和乳酪的所有成份，最後把已放在室温的牛油(butter)也混入，存放在塑胶容器，放冰箱。蜗牛肉的准备工作，打开蜗牛罐 头，倒掉罐头内的水汁，并且用冷水漂洗约一分钟，隔乾水分。再用小量牛油和白兰地酒慢火把蜗牛煨15分钟。隔冰块冷却後，把蜗牛肉填进壳内，面上鋪蓋面包 屑和乳酪，放在粗盐上，烘焙炉用猛火焗十五至廿分鐘便可以了。

馬來沙爹醬 Malayssia Sate Sauce

沙爹酱

是东南亚和南方人的喜爱,佐料也好,拌料,炒肉,煮鱼去腥等等,都很美味.

原料：虾皮，大地鱼，柴鱼，洋葱，大蒜，五香花生（去壳去皮），五香卤水（可自做或买带装的），新鲜香柠皮，辣椒粉，味真（一种豆制调味品），百里香，阿里根奴，盐，砂糖，味精，色拉油。
做法:把原材料用粉碎机打碎搅拌，上小火放入全部的原材料，用木瓢不断的搅拌大楷一小时。

注：沙爹酱不易保管，做好后容器最好密封，保持沙爹酱面上有一层油。

秘制沙爹酱:
原料1.
红辣椒干去籽8根，用浸透,小洋葱8个,1小头蒜 ,石栗4个(一种原产澳大利亚的果子),香茅1棵(一种香草) ,1杯椰浆或半杯椰丝, 五香粉少许,1小块罗望子果用水浸透后榨汁,青柠叶3片,丁香15粒用2汤匙水浸泡,用其水.
原料2.
2汤匙植物油,盐适量(按个人口味添加)糖1小茶匙.
原料3.
半杯炒花生，略磨碎,虾酱

做法:
将原料1放在一起用粉碎机打碎搅拌,小火烧锅加油,放入打碎的原料1和原料2,略炒加入原料3炒出香味即可

沙爹花生醬 Sate Sauce

主要原料：花生米2500克、鲜辣椒250克、精盐250克、开水500克，花生油或菜籽油适量。

设备用具：石磨或电磨、炒锅。

過程：炸花生米→加辣椒汁→磨细→装瓶。

制作方法：将辣椒洗净、去蒂、切条，放入盆中，加精盐、倒入开水，腌两天后，回锅烧沸待用。把花生仁晒干，擦去红皮。将花生油或菜籽油放火锅中，烧至冒烟，放火花生仁炸至黄色即可捞出（不可炸得过老，如油少，可分批炸），冷却待用。将油炸花生仁与腌辣椒汁混合在一起，用石磨（或电磨）重复细磨两次，即为香辣花生酱。 将花生酱装入开水烫过的瓶内，可随吃随取。

六朶金花

最常用的意麵 Most commonly used pastas

RIGATONI>

Bowtie Pasta



FUSSILI

莳萝忌亷 Dill cream sauce

Dill cream sauce
Yield:1 cup(s)
Ingrediants:
2 tbsp. butter
2 tbsp. chopped shallots
1/2 cup dry white wine
2 cups heavy cream
1 tbsp. chopped fresh dill
to taste salt and white pepper
Directions:

1. Sweat the shallots in the butter in a heavy stainless steel sauce pan till
translucent but not brown.
2. Add the wine and reduce by half.
3. Add the cream and bring to a boil then lower heat and slowly reduce till
(nappe) thick enough to coat the back of a spoon.
4. Add the fresh dill and season with salt and white pepper to taste.

香煎三文魚 Grilled Salmon Filet

煎三文鱼 Sauteed salmon with cheese sauce
9-22-2009
做煎三文鱼扒需要准备原料，带皮的三文鱼，蕃茄、洋葱、蒜茸、刁草，在超市里就可买到，白葡萄酒、鲜柠檬、面粉、盐、胡椒粉。
首先，在切好的三文鱼肉上挤一些鲜柠檬汁，这样是为了去除三文鱼的腥味，然后放上几分钟，这时候我们可以把蕃茄去皮切成丁，待用，洋葱切成碎末。
三文鱼腌好了，粘上一些面粉，然后放到油锅里煎，建议用平底锅，这样可以使鱼煎得更匀称，煎5分钟就可以了。
下面把洋葱末、蒜茸放到油锅里炒，再加入切好的蕃茄丁，放入少量白葡萄酒和刁草，煮4分钟后，加入盐和胡椒粉调味。
汁做好后，直接浇在煎好的三文鱼上即可。煎三文鱼扒就完成了。

奶油三文鱼
烹调时间：25分钟
材料：三文鱼200公克、蒜末少许、洋葱末1大匙、蘑菇片少许、黄油1大匙、雀巢淡奶油4大匙、芦笋数根
调味料：雀巢美极鸡精1小匙、太太乐美美椒少许，白葡萄酒2大匙
做法：
1.将三文鱼加雀巢美极鸡精及太太乐美美椒腌制备用。芦笋川烫后排盘备用。
2.取一平底锅，融化黄油炒香蒜末、洋葱末、蘑菇片。
3.放入三文鱼，淋上白葡萄酒呛锅，中火煎至金黄色。
4.取出三文鱼摆盘，锅中继续加入雀巢淡奶油缩汁，煮至浓稠状淋于三文鱼上即可。
小技巧：
1.三文鱼的鱼肉组织细腻滑嫩，且含丰富油质，稍微烹调即可食用，反之如果烹调太久，反而失去鱼肉的滑嫩口感。
2.煎鱼时，锅子先加热，再加入油，待油温到180℃时再放入鱼煎就不易沾锅了。
小贴士：1.煎的鱼会有一股油腻感，淋上雀巢淡奶油做的酱汁，可化解油腻感，奶油的幼滑搭上三文鱼的细致，可谓人间极品

芝古力曲奇餅 Chocolate Chip Cookies

Chocolate Chip Cookies 2-18-2010
1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

什麽是萍菓派 Pie à la mode

Pie à la mode (French for “according to the fashion") is pie with ice cream (usually vanilla ice cream or cream). The pie is usually apple pie. The dish appears to have been first served at the 1893 Chicago World’s Fair.
派 a la mode (法文的原意是‘跟隨潮流’) ，這幾天我們烘了一些不錯的餅點，
我們也應順便留意a la mode這個詞。它是指在出爐熱辣辣的萍菓派上加上一壳
香噴噴的凍雪榚，老美的這種吃法應該是1893年的芝加哥世界博覽會上開始的。

鹵水牛腱 (Braised Beef Tendon)

<材料:>牛腱子3條、牛筋3條

<滷水料：>冰糖4兩、水1公升、生抽, 蚝油，雞粉各1湯匙、
鹽2 1/2茶匙、玫瑰露酒,桂皮,八角,丁香, 陈皮,香葉各少許，
甘草三片,子薑4片、蒜子，葱段少许。

<做法:>牛腱子及牛筋先以薑, 酒及葱用滚水先滚约廿分钟後，用冻水冲洗後隔乾。

2.煲滾水加入滷水料约半小时後，加进牛腱子及牛筋後轉慢火燜45分鐘。




3. 熄火後要让牛腱子及牛筋浸在卤水内，浸過夜才切片，才会让味道完全沁入牛腱,牛筋内。

法式海鮮奶油濃湯 SEAFOOD BISQUE

(法式海鮮奶油濃湯) SEAFOOD BISQUE

Ingredients:
Amount Measure Ingredient

1 bundle green onion
1 can mushrooms
3 spoons butter
2 tabs spoons flour
1 its fish broth
1 pint half and half
1 tabs paprika
1 pinch cayenne pepper
1 pinch nutmeg
1 pinch pepper
1 lb mixed seafood

Preparation:
Boil fish filets for about 5 minutes until most of clear is gone. Drain and flake. Remove any bones of course. Melt butter in high sided pan add chopped green onion and mushrooms. Heat till tender. Add flour and mix until smooth Add chicken broth and heat up Add half and half. Heat up Add nutmeg, cayenne pepper, and black pepper Transfer to crock pot Let heat on low for about an hour. Add flaked fish and shrimp. Turn crock pot on high. When heated, everyone will want the recipe

生果旦塔 Fresh Fruit Tart (9-21-09)

1. Step 1
Prepare the tart crust dough (see "How to Make a Tart Crust.")
2. Step 2
On a floured surface, roll out the dough into a round about 1/8-inch thick. Use more flour if the dough sticks.
3. Step 3
Working quickly, place the dough in a 10-inch tart pan by rolling it onto your rolling pin and unrolling it over the pan.
4. Step 4
Tuck the dough into the corners of the pan. Remove excess dough from the pan rim by rolling the pin over the top of the pan.
5. Step 5
Chill the pan in the refrigerator for at least 20 minutes.
6. Step 6
Heat oven to 350 F.
7. Step 7
Prick the bottom of the dough with a fork to allow steam to escape as the shell bakes.
8. Step 8
Place a round of parchment paper over the dough, and pour dry beans, or a comparable substitute, on the paper to keep the bottom of the crust from puffing up.
9. Step 9
Bake for 15 minutes, and then cool to room temperature.
Making the Pastry Cream
10. Step 1
Bring the milk and vanilla to a boil, and then remove from the heat.
11. Step 2
Beat egg yolks with sugar in a medium bowl until thick and pale. Beat in flour and cornstarch.
12. Step 3
Whisk the hot milk into the eggs vigorously. Return to saucepan and place over medium heat.
13. Step 4
Whisk constantly until mixture comes to a boil. Just before it comes to a boil it will become lumpy.
14. Step 5
Whisk until smooth, lower heat, and cook gently for 2 minutes. Pour into a bowl, press a piece of plastic wrap over the top to prevent a skin from forming, and chill.
15. Step 6
When cooled, use a rubber spatula to force the cream through a metal sieve, or beat it very well with a whisk to loosen the mixture.
16. Step 7
Fold in whipped cream.
Assembling the Tart
17. Step 1
Remove the parchment and beans from the shell.
18. Step 2
Use a spatula to spread a layer of pastry cream in the bottom of the shell, about 1/3-inch thick.
19. Step 3
Arrange the sliced and peeled fruits over the top.
20. Step 4
Melt the apricot jam in a microwave oven, or melt in a small saucepan over low heat.
21. Step 5
Brush tart with the melted apricot jam to create a glaze.
22. Step 6
Chill the tart briefly. Serve.