HOME MADE PASTA 手製意粉配大蝦

HOME MADE PASTA 自制意麵


Ingredients
10 ounces (2-1/4 cups) unbleached all-purpose flour; more for kneading and rolling
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
4 large eggs, lightly beaten

Directions

1. Make the dough: Put the flour and salt in a food processor fitted with the plastic dough blade. Pulse three or four times to blend. With the processor running, pour the olive oil down the feed tube and then slowly pour in the eggs. Continue processing until the dough clumps around the blade, about 10 seconds. It will be a little wet and sticky.

手製意麵配大蝦


手製意大利面所需的材料：
• 2 杯中筋面粉
• 2只雞蛋
• 2 汤匙橄榄油
• 2 汤匙水
• 盐 1/4 茶匙

• 第 1 步:将所有成分都放在一个大碗或食物处理器內混合好。

• 第 2 步:揉和面团成一团後中速再揉拌约 10 分钟。

• 第3步:把面团在机器內折叠 3 次， 重复此操作直到你認為面團已夠柔軟和彈性。

• 第 4 步: 把壓好的面模簿片轻轻撒上面粉，通过面条机切成 1/8"宽的 linguini 或1/4"寬的 fettucini。

烹煮新鮮的意大利面條時需用一个大锅滾水、加盐和油各1 汤匙，煮2 至 3 分钟就可以了，撈起隔乾後，加上你自己喜愛的海鮮或肉類，拌上芡汁，橄欖油和珀瑪珊乳酪，就是一道可口的正宗意大利面條了。

2. Transfer the dough to a lightly floured surface and knead it by hand until it's smooth, about 2 minutes. If it seems very sticky and too wet, add a little more flour and continue kneading for 1 more minute. Shape the dough into a ball and dust it lightly with flour. Wrap tightly with plastic and let rest at room temperature for 30 minutes (or refrigerate or freeze).

3. Roll out the dough: Unwrap the dough ball and cut it into four equal pieces. (Let refrigerated dough come to room temperature; defrost frozen dough in the fridge and let it come to room temperature.) Take one piece and leave the other three covered in plastic. Flatten the piece of dough with the palm of your hand until it's about 1/2 inch thick and shape it as close to a rectangle as possible.

4. Dust the flattened piece lightly with flour and pass it through the machine rollers at the widest setting

5. Fold it in three, like a letter. Dust the dough with more flour and pass it through again, still folded, starting from a short side. Repeat this step two or three times, folding the dough in three each time and dusting with flour as needed

6. Then without folding the dough, repeatedly pass it through the machine rollers, reducing the space between the rollers after each pass (dust the dough with flour on both sides before each pass).

7. When the dough becomes so long that it's difficult to manage, trim the uneven ends and cut the dough in half crosswise to make two more-manageable lengths of dough. Continue passing each piece through progressively narrower settings. If you're making pasta sheets for lasagne, stop on the second- or third-narrowest setting; the pasta should be slightly translucent but not so thin that it will tear. For other types of pasta, like fettuccine, linguine or ravioli, continue to the thinnest setting.

8. As you finish rolling each sheet, set it on a lightly floured kitchen cloth and cover with another cloth to prevent the dough from drying out. Or, if not using within an hour or so, layer the sheets between parchment, plastic wrap, or waxed paper to keep them from sticking together and refrigerate or freeze.

9. Make Ahead: The pasta dough can be refrigerated for 24 hours or frozen for up to 1 month, either before or after rolling into sheets.

Tip:

Because each machine is different, it's difficult to say at what exact setting to stop. For lasagne, you want the pasta to be no thicker than 1/16 inch, but not so thin it will tear. It's usually best to stop a setting or two before the final (thinnest) setting--#5 or #6 on a KitchenAid attachment, #7 or #8 on an Atlas machine.

Tilapia Amandine 杏香煎鰂魚片

Tilapia Amandine 杏香煎鰂魚片

杏仁白酒煎鰂魚片 Tilapia Amandine
成分
• 2 杯去皮的杏仁片
• 猶太式幼盐少许
• extra-virgin 橄榄油
• 2 杯多用途面粉
• 新鲜的黑胡椒小許
• 4只鸡蛋
• 1 杯牛奶
• 4片吴郭鱼 (鰂魚)（6 盎司每片)
• ****************************************************
• 芡汁：
• 1 個小紅蔥切得很碎
• 一杯白葡萄酒
• 1 個柠檬榨汁
• 1/4 個香芹切片
• 1/4 個洋蔥切片
• 盐和新鲜的黑胡椒小許

• 做法：
• 杏仁加熱炒至金黄色，约五至七分钟。加盐和胡椒待用。。
• 锅加热添橄榄油及 1汤匙奶油。
• 魚片沾上面粉，再沾鸡蛋漿、 牛奶，盐和胡椒粉。然后将魚片放到加了油的热锅里。每面煎約1 1/2，2 分钟，至金黃色，取出放碟上。立即倒進白葡萄酒，柠檬汁，牛奶，奶油，並放欧芹，洋蔥，盐和胡椒粉。用比較高溫的火候把奶油汁煮稠，倒在碟裡，把再加熱的魚片放上並撒進一些剛才炒香了的杏仁片。

Ingredients

For the Fish:
• 2 cups blanched slivered almonds
• Kosher salt
• Extra-virgin olive oil
• 4 tablespoons unsalted butter
• 2 cups all-purpose flour
• Freshly ground black pepper
• 4 eggs
• 1 cup milk
• 4 cleaned tilapia fillets (6 ounces each)

• ****************************************************

• For the Sauce:
• 1 large or 2 small shallots, finely chopped
• 1 cup white wine
• 1 lemon, juiced
• 1/4 chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• Directions
• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.

• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds

匈牙利紅粉牛肉 Hungarian goulash

匈牙利紅粉牛肉
* 2 to 3 pounds boneless chuck roast, cut into 1-inch chunks
*Kosher salt and freshly ground black pepper
*2 Tablespoons all-purpose flour
*3 Tablespoons olive oil, divided use
*4 medium sweet onions, sliced and separated into rings
*8 ounces mushrooms, brushed clean and cut in half
*1 head garlic (about 12 cloves), peeled, large cloves cut in half
*1/2 cup sweet red wine
*1-3/4 cups beef broth
*1 (4 ounces) jar diced roasted red peppers
*1/4 cup sweet Hungarian paprika (see Note)
*1 cup (8 ounces) sour cream
*4 cups cooked buttered noodles with chopped parsley

• Preparation:

• lace beef chunksP in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper. Toss with the flour. Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.

Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.

Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom. Add beef broth, roasted red peppers, and paprika. Return beef and any accumlated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Serve Hungarian goulash over hot buttered noodles with chopped parsley.

Note: The amount of paprika is correct. Please do use it all. If you cannot use the wine, use an equal amount of additional beef broth. The goulash may be refrigerated or frozen, before the addition of the sour cream. Reheat and stir in the sour cream just before serving.

ESCARGOTS (SNAILS) WITH GARLIC BUTTER 法式焗蝸牛

ESCARGOTS (SNAILS) WITH GARLIC BUTTER

法式焗蝸牛

Recipe for the garlic butter:

1/4 pound unsalted butter, soft
1/4 cup chopped Italian parsley
2 tablespoons shallots, chopped fine (or you dan use finely chopped onions, too)
2 tablespoons garlic, minced
Some fresh thyme leaves (optional, personally I don't like them that much)
1 tablespoons brandy
1 tbsp. lemon juice
1/2 teaspoon salt
1 teaspoon ground white pepper
3/4 cup bread crumbs
One can of snails
Red wine
Combine all ingredients except the bread and mix well, then fold in the bread crumbs. Keep the butter in a topper ware or a plastic container.

Meanwhile, drain the Snails from the can and rinse them. Boil them in a combination of 2 cups water and 2 cups red wine for about 15 minutes. Keep the cooking liquid. Store in a tupperwear until ready to use.
Now in a snail dish (escargot cocotte) place the snails and cover with the garlic butter. Bake at 450 F for 10 minutes. Mmmmmh delicious, lots of garlic taste!

SEAFOOD BISQUE

SEAFOOD BISQUE   海鮮奶油濃湯


• 1 pound large shrimp, peeled and deveined, shells reserved
• 4 cups mixed seafood
• 3 tablespoons good olive oil
• 2 cups chopped celery
• 1 tablespoon chopped garlic (3 cloves)
• Pinch cayenne pepper
• 1/4 cup Cognac or brandy
• 1/4 cup dry sherry
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1/3 cup tomato paste
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Chicken Breast Burger 雞肉漢堡飽

Chicken Breast Burger 雞肉漢堡飽


Ingredients:

* Chicken breast 1

* Egg 1

* Mustard paste 1 tsp

* White pepper powder 1 tsp

* Bread crumb1 tbsp

* Flour 2 tbsp

* Milk 2 tbsp

* Salt

* Vinegar 1 tbsp

* Mayo 2 tbsp

* Burger buns

* Sliced tomato

*Lettuce leave and pickles



Procedure:

Cut chicken breast into half flatly so that the thickness is divided and you have two flat breast pieces.

Marinate chicken breast in vinegar, mustard sauce, white pepper powder and salt for half an hour.

Beat the egg, milk and salt into a batter.

Dip chicken in the batter and coat with breadcrumb, shallow fry them on medium heat for around 8-10 minutes till you get a crispy brown coating. Cutting the breast pieces flat will cook the chicken better.

Slit the burger bun and put the chicken on it. Add mayo, lettuce, cheese, spring onions, tomatoes, etc etc as per your choice.