2010年2月6日星期六
2010年2月5日星期五
西班牙海鲜饭 PAELLA
西班牙海鲜饭 PAELLA
瓦伦西亚是位于西班牙南部的小镇，这里一直被誉为西班牙的“粮仓”，是西班牙著名的美食之都，更是欧洲海鲜饭的发源地！海鲜饭本是流传于乡村的大杂烩式农家饭，19世纪传到瓦伦西亚后，慢慢加入更丰富的佐料，形成海鲜饭的雏形。而现如今的西班牙海鲜饭已经和意大利面、法国蜗牛齐名。
1、鸡腿4只，切小块。大红椒1个、 香菜一大勺、 海鲜425克 、500ml米、 2瓣蒜 、1个中型洋葱 、高汤1升（或一个高汤块）、青豆250ml、1个柠檬、chorizo（西班牙的一种肉肠）125g，切片
2、锅中放油，中火煎鸡腿2——3分钟，拿出。
3、中火炒香菜、红椒和海鲜1分钟，拿出。
4、洋葱和蒜爆锅1分钟，直至金黄放入米，保证每粒米都沾上油。放入刚刚炒过的鸡肉、海鲜等，再加入青豆、chorizo搅拌均匀，最后倒入藏红花和高汤。（海鲜饭金黄的颜色就来自于藏红花，是专门做海鲜饭上色的粉粉）
5、大火烧开搅拌，转小火盖锅盖15分钟，直至没有水分。（正宗的海鲜饭是夹生的，所以15分钟米饭不熟，如果不喜欢吃夹生米，再倒点水继续焖熟就行。PS：一定要用平底不粘锅！）
6、关火，但盖着盖子焖5分钟。上桌的时候摆上柠檬。吃的时候可根据自己爱好洒些柠檬汁。
瓦伦西亚是位于西班牙南部的小镇，这里一直被誉为西班牙的“粮仓”，是西班牙著名的美食之都，更是欧洲海鲜饭的发源地！海鲜饭本是流传于乡村的大杂烩式农家饭，19世纪传到瓦伦西亚后，慢慢加入更丰富的佐料，形成海鲜饭的雏形。而现如今的西班牙海鲜饭已经和意大利面、法国蜗牛齐名。
1、鸡腿4只，切小块。大红椒1个、 香菜一大勺、 海鲜425克 、500ml米、 2瓣蒜 、1个中型洋葱 、高汤1升（或一个高汤块）、青豆250ml、1个柠檬、chorizo（西班牙的一种肉肠）125g，切片
2、锅中放油，中火煎鸡腿2——3分钟，拿出。
3、中火炒香菜、红椒和海鲜1分钟，拿出。
4、洋葱和蒜爆锅1分钟，直至金黄放入米，保证每粒米都沾上油。放入刚刚炒过的鸡肉、海鲜等，再加入青豆、chorizo搅拌均匀，最后倒入藏红花和高汤。（海鲜饭金黄的颜色就来自于藏红花，是专门做海鲜饭上色的粉粉）
5、大火烧开搅拌，转小火盖锅盖15分钟，直至没有水分。（正宗的海鲜饭是夹生的，所以15分钟米饭不熟，如果不喜欢吃夹生米，再倒点水继续焖熟就行。PS：一定要用平底不粘锅！）
6、关火，但盖着盖子焖5分钟。上桌的时候摆上柠檬。吃的时候可根据自己爱好洒些柠檬汁。
2010年2月4日星期四
Deviled egg
Deviled egg
Ingredients
• 12 eggs
• 4 tablespoons mayonnaise
• 2 teaspoons yellow mustard
• 2 teaspoons sweet relish
• Salt
• Pepper
• Paprika, for dusting
Directions
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold
Ingredients
• 12 eggs
• 4 tablespoons mayonnaise
• 2 teaspoons yellow mustard
• 2 teaspoons sweet relish
• Salt
• Pepper
• Paprika, for dusting
Directions
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold
Mexican Beef Taco
Mexican Beef Taco
墨西哥(Taco)馅饼
以玉米制作的Taco饼是墨西哥菜中中最有特色的食品。挞克馅饼是在炸脆的玉米Taco饼里包上牛肉酱、番茄、生菜丝和玉米起司等配料制成。咬一口，外面香脆可口，里面鸡肉的嫩，牛肉酱的辣、番茄的酸甜、生菜丝的脆爽……。刚柔相济，令人“爱不释口”
做法：
1 lb绞碎牛肉
3 大汤匙橄榄油
6 玉米或面粉玉米粉薄烙饼
2 大汤匙烘干的牛至剁碎。
1 茶匙小茴香籽。
2 大葱，稀薄地切。
cilantro莞茜salt和胡椒，辣椒粉， shredded莴苣
sour奶油和一罐墨西哥豆蓉(Refried bean)。
1)在高温的一大长柄浅锅或荷兰烘箱，炒香牛肉， 转移牛肉到碗内并伴上碎小茴香、 牛至和盐和胡椒。加上番茄酱慢火煮约半小时，煮成香辣的牛肉酱。
2) 加热油锅，把玉米薄饼在热油中炸脆，作U字型。
3) 在玉米薄饼中间填入莴苣丝，牛肉酱，豆蓉，莞茜和sour奶油，撒上葱丝。
Tomato salsa :
Ingredients 1 cup diced seeded tomato
2 T chopped fresh basils
• 1 tsp. finely chiopped fresh mint
• 1 T thinly sliced scallions
• 1/8 tsp. salt
• 2 tsp. fresh lime juice
• 2 tsp. olive oil
Directions Combine all the ingredients in a bowl and gently mix.
墨西哥(Taco)馅饼
以玉米制作的Taco饼是墨西哥菜中中最有特色的食品。挞克馅饼是在炸脆的玉米Taco饼里包上牛肉酱、番茄、生菜丝和玉米起司等配料制成。咬一口，外面香脆可口，里面鸡肉的嫩，牛肉酱的辣、番茄的酸甜、生菜丝的脆爽……。刚柔相济，令人“爱不释口”
做法：
1 lb绞碎牛肉
3 大汤匙橄榄油
6 玉米或面粉玉米粉薄烙饼
2 大汤匙烘干的牛至剁碎。
1 茶匙小茴香籽。
2 大葱，稀薄地切。
cilantro莞茜salt和胡椒，辣椒粉， shredded莴苣
sour奶油和一罐墨西哥豆蓉(Refried bean)。
1)在高温的一大长柄浅锅或荷兰烘箱，炒香牛肉， 转移牛肉到碗内并伴上碎小茴香、 牛至和盐和胡椒。加上番茄酱慢火煮约半小时，煮成香辣的牛肉酱。
2) 加热油锅，把玉米薄饼在热油中炸脆，作U字型。
3) 在玉米薄饼中间填入莴苣丝，牛肉酱，豆蓉，莞茜和sour奶油，撒上葱丝。
Tomato salsa :
Ingredients 1 cup diced seeded tomato
2 T chopped fresh basils
• 1 tsp. finely chiopped fresh mint
• 1 T thinly sliced scallions
• 1/8 tsp. salt
• 2 tsp. fresh lime juice
• 2 tsp. olive oil
Directions Combine all the ingredients in a bowl and gently mix.
2010年2月3日星期三
How to make perfect Scone:
How to make perfect Scone:
Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.
What you will need:
To follow this scone recipe, you will need 8oz of self-raising flour, a pinch of salt, 2 oz of granulated sugar, 3 oz margarine and 1-2 fluid oz of semi skimmed milk. This scone recipe makes 6 scones and is for a basic plain sweet scone.
Your Scone Recipe & Instructions....
Scones are funny creatures, rather like making a traditional english yorkshire pudding - practice makes perfect (well nearly)!
Start by mixing the flour, salt & sugar together in a large bowl. Next rub in the margarine to the dry ingredients (try not to use the tips of your fingers as they tend to be warm and melt the margarine too quickly.
When thoroughly mixed in it should look similar to bread crumbs, now onto the tricky bit...
lowly pour 1/2 of the milk into your mix and stir gently (I use my fingers to do this). The mix will start to come together gradually. Add more of the milk until you have a soft, firm ball. The less you handle the mix at this stage, the better and lighter your scones will be.
Next dust your work surface with flour and knead the mixture lightly - roll out to approx 1" thick and using a 2" cutter cut out your scones. Place the scones on a non-sticky baking sheet. Gather up any remaining dough and re-roll / cut out until all of the dough is used. Brush the top of the scones with milk and bake for approx 20 minutes in a fan oven set at 190 degrees. Try not to open the oven door before 15 minutes or your scones may collapse. The best way to check if they are ready is to gently squeeze one of your scones between your thumb and index finger (they should be firm but still slightly soft). Cool on a wire rack and serve your scones!
Remember practice makes perfect and good luck!
American Apple Pie
肉桂苹果批 ( Cinnamon Apple Pie )
饼皮：
面粉250g
牛油250g
砂糖 50g
鸡蛋2只
馅料：
苹果(小)5个
肉桂粉少许
砂糖 2安士
中筋面粉2安士
盐1/4茶匙
做法：
1. 将面粉倒在桌上，中间开一个圈，打入鸡蛋(留下半只待用)，并放入牛油及糖，混合一起由上向下压，如层叠层反覆压，直到完全混合。
2. 用饼棍推开成薄块，作为饼底，剩下的再推开成薄块作饼面。
3. 将苹果去皮去核并切成小块，煲内放少许水及糖，加入苹果煮至稔，随个人喜好加入肉桂粉，並搞進拌好了牛奶的面粉漿，搞拌均勻。
4. 将饼底放入糕盆压平，注意盆边都要覆盖到。倒入(3)，再铺上饼面，将接口压好。用叉插些小孔。
5. 焗炉预热 325度。 将(1)剩下的半只蛋打混，在批面扫上蛋汁。然後放入己预热的焗炉内焗40-45分钟至金黄色即成。
威灵顿牛柳－Beef Wellington
从前英国皇家宴会，都要大块肉才显宫廷的豪华气派，威灵顿牛柳－Beef Willington就是其中之一。
时间是这道菜的关键，将最顶级牛柳去掉肥肉，用湿布抹干净，海盐、黑胡椒调味，涂上厚厚的一层鹅肝酱，可加点甜酒吊味。牛油爆香牛肝菌，调味后铺在牛柳上，放上黑松露。压扁一块酥皮，将它包裹着牛柳，最后将蛋黄、牛奶、水和盐搅和，涂在酥皮表面。
在烤碟铺一片纸，用油涂之，把包好的牛柳放下，酥皮接合处朝下，在酥皮上用小刀割几个洞，让牛肉透气。用120度烤出生的，130度烤出半生熟，140度烤出全熟，时间15分钟，但这都要看焗炉大小和经验才能烤出完美。有个小秘诀，如果酥皮焗得太黄，可以铺一层锡纸盖住。这时的威灵顿牛柳可以拿出来了，切记要放凉15分钟才切片。
材料
牛柳、菠菜、酥皮、百里香、洋葱末、红酒、黄汁、黄油、盐、胡椒
制作
(1)牛柳加盐、胡椒、红酒、百里香腌渍入味，在扒炉上煎上色。
(2)用黄油炒香洋葱末，放入菠菜炒熟，加盐、胡椒调味，倒出，沥干汁水后斩细。
(3)摊开酥皮，放上菠菜末，再放入煎好的牛柳，将酥皮卷起，黏合封口后放入200摄氏度的烤箱，烤至酥皮呈金黄色。
(4)用黄油将洋葱末炒香，加入红酒、黄汁，收浓后加盐、胡椒调味，即成红酒汁。
(5)将(3)切成厚片装盆，配上红酒汁即可。
2010年2月2日星期二
NEW ENGLAND BOIL DINNER
• 2 1/2 pounds corned beef brisket
• 3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
• 2 potatoes, peeled and cut into large chunks
• 3 carrots, cut into 4 pieces
• 1 onion, quartered
• 2 parsnips, cut into chunks
• 2 turnips, cut into chunks
• 1 small cabbage, cut into wedges
• 1 tablespoon salt
Horseradish cream:
• 1 cup sour cream
• Up to 1 tablespoon prepared horseradish
• Salt and pepper
• Hot pepper sauce
Directions
In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.
Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.
To finish, remove corned beef to a carving board ，Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve.
FRENCH POTATO CROQUETTE
• 2 tablespoons milk
• Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chopped green onion
• 2 egg yolks, beaten
• 3 tablespoons all-purpose flour
• 4 cups mashed potatoes
• 1 egg, beaten
• Sifted dried bread crumbs
• Peanut oil, enough to fill pan 1/2-inch
Directions
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.
Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
• 2 tablespoons milk
• Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chopped green onion
• 2 egg yolks, beaten
• 3 tablespoons all-purpose flour
• 4 cups mashed potatoes
• 1 egg, beaten
• Sifted dried bread crumbs
• Peanut oil, enough to fill pan 1/2-inch
Directions
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.
Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
2010年1月31日星期日
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