2010年1月31日星期日
Split Pea Soup Recipe
綠碗荳湯
INGREDIENTS
• 1 lb (2 1/4 cups) green split peas
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 large leek, chopped
• 1 large carrot, chopped
• 1 large clove of garlic, halved
• 1 herb bouquet*
• 2 well-rinsed ham hocks
• Salt and Pepper
*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.
METHOD
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks肘子 and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to work in batches一次 and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.
3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle 杓子 into warm bowls and garnish装饰 with croutons and parsley or chives.
If you want, don't discard抛弃the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup.
Makes 2 quarts. Serves 6.
綠碗荳湯
INGREDIENTS
• 1 lb (2 1/4 cups) green split peas
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 large leek, chopped
• 1 large carrot, chopped
• 1 large clove of garlic, halved
• 1 herb bouquet*
• 2 well-rinsed ham hocks
• Salt and Pepper
*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.
METHOD
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks肘子 and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to work in batches一次 and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.
3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle 杓子 into warm bowls and garnish装饰 with croutons and parsley or chives.
If you want, don't discard抛弃the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup.
Makes 2 quarts. Serves 6.
2010年1月30日星期六
葡萄牙大蜆炆豬肉
葡萄牙大蜆炆豬肉
• 2 lb pork
• 2 lb Clams
• 2 T Cooking oil
• 2 t flour
• 2 med onions, cut into rings
• 1 c white wine
• 2 large Tomatoes, peeled
• 2 t Tomato paste
• 1 t Chopped garlic
• Salt and pepper
• Laurel leaf
Cooking Portuguese Pork Stew
1. Wash the clams in a large basin, then drain.
2. Fill up the basin with salted water, then leave the clams immersed浸入 in the basin水盆.
3. Slice peeled tomatoes into quarters.
4. Remove seeds, then cut roughly粗略地 to make ½ inch cubes.
5. Cut the pork into big cubes, then sprinkle洒,撒 flour over the pork.
6. In a pressure cooker, saute the pork cubes in cooking oil for about 3 minutes.
7. Add the sliced onion and cook for 2 minutes more.
8. Add wine, tomato paste, tomato cubes, chopped garlic and a laurel leaf.
9. Seasoni with salt and pepper.
10. Lessen the salt because when the clams are added, it will add to the saltiness.
11. Heat until the wine comes to a boil, then close and pressure压力 cook for about 45 minutes.
12. Remove the cover.
13. Drain洒；撒 clams, then add them to the stew.
14. Without replacing the cover, let the clams cook with the stew over medium for about 5-7 minutes more - until the clams open.
15. Transfer移转 to a serving dish, then serve with steamed rice
2010年1月28日星期四
Ingredients
• 6 ounces minced剁碎onion
• 1 ounce minced garlic
• 3 tablespoons butter
• 2 pounds ground beef
• 4 eggs
• 8 ounces bread crumbs
• 4 ounces chopped flat leaf parsley
• 12 ounces cooked and diced button mushrooms
• 2 ounces butter
• 2 ounces flour
• 24 ounces chicken stock
• 1 pound sliced button mushrooms
• 2 red onions, sliced 1/2-inch thick, grilled
Directions
Saute onions, and garlic in 1 tablespoon butter until translucent半透明 and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside. In saucepan melt熔化 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency黏度. Begin to add stock 1/3 at a time whisking搅拌 and bringing to simmer each time making sure there are no lumps块，团. Add mushrooms and simmer慢慢烧滚for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes. Garnish装饰 with grilled onions and serve.
Fettuccine with Bolognese Sauce （肉醬意粉）
2 tablespoons olive oil
¼ cup finely chopped onion
¼ cup finely chopped carrot
¼ cup finely choped celery
1 medium clove garlic, minced
1 pound meatloaf mix (ground beef, veal and pork) or all ground beef
½ teaspoon salt
1 cup whole milk
1 cup dry white wine
1 can (28 ounces) diced tomatoes with juice
Pasta:
2 teaspoons salt
1 pound dried or fresh fettuccine
¾ cup pasta cooking water
½ cup fresh grated Parmesan cheese
1. Heat olive oil in a 4-quart pot over medium heat. Add onion, carrot and celery; sauté 4 minutes. Add garlic and sauté an additional minute.
2. Stir meat and salt into vegetables, breaking it up into small pieces with the edge of a spatula. Cook, continuing to break up meat, until it is not longer raw, but has not yet browned. Drain off excess fat.
3. Remove from heat and slowly add milk. Turn heat to medium-low, return pan to heat and cook at a gentle simmer until the milk evaporates, about 15 minutes. Add wine and bring to a simmer. Continue cooking 15 minutes. Stir occasionally during the cooking time. Add tomatoes with juices and bring to a simmer. For a long-simmered bolognese that melts in the mouth, cook at a very low simmer about 3 hours, stirring occasionally. A bolognese that cooks for an hour at a slightly higher simmer will have a fresher, lighter flavor. If making the sauce ahead, cool, cover and refrigerate. Reheat gently.
4. Place a large pasta bowl in a warm oven. Bring 5 quarts water and 2 teaspoons salt to a boil in a 10-quart pot. Add pasta and bring back to a full, rolling boil. Stir well. Cook according to package directions, using the shortest cooking time. Taste and continue cooking until pasta is tender but still has a subtle bite. Remove ¾ cup pasta cooking water, then drain.
5. Transfer pasta to warm bowl. Pour sauce over it and toss gently. Add cooking water as needed. Toss with cheese or serve cheese on the side
2010年1月25日星期一
Pork Cutlet Milanesas
米兰式煎猪扒
(breaded and pan fried veal or pork cutlets)
• 4 thin cut boneless pork chops, trimmed of fat
• or 4 veal cutlets
• 1/2 cup flour
• 1 egg
• 1 T water
• 1 cup plain bread crumbs
• 3 T butter or vegetable oil
• 1 small head of Boston lettuce, washed, dried and torn into bite size pieces
• 4 plum tomatoes, cut into wedges
• 1 lemon, quartered
• salt, freshly ground black pepper
Using a meat mallet (or the bottom of a heavy skillet or an empty wine bottle, etc.) pound each cutlet to about 1/8 of an inch thick. Put flour on a plate and season with salt and pepper. Place egg in a shallow bowl, whisk in water and add a pinch of salt. Place bread crumbs in a plate and season with salt and pepper. Heat butter or oil in a skillet over medium heat. Dip each cutlet in flour, then egg and then bread crumbs, patting the breadcrumbs on thickly and place each cutlet in the skillet. Turn after 2-3 minutes when the underside is golden brown. Remove from skillet when the other side is also golden brown. To serve: divide lettuce and tomato among 4 plates, arrange one cutlet on each plate, divide the pan juices among the four plates and finish by squeezing a lemon wedge over each one. Add more salt and pepper as desired. Serves 4.
Options: you can make these with chicken or turkey .
Cutlet 在中式西餐被叫為‘吉列’。
Ingredients
8 joints free range chicken, on the bone and skin removed
150g/5½oz shallots, peeled but left whole
5 cloves of garlic, crushed
25g/1oz butter
sprig of fresh thyme or a good pinch of dried
150g/5½oz streaky bacon, cut thickly
350g/12½oz button mushrooms
500ml/16½fl oz good red wine
500ml/16½fl oz chicken stock
2 tbsp balsamic vinegar
small bunch flatleaf parsley, chopped
salt and crushed black pepper
Method
1. Heat a thick-bottomed casserole dish on the stove, add almost all the butter, shallots and garlic and cook gently until just browned. Add the bacon and thyme and cook for 2-3 minutes.
2. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is cooked through.
3. Add the parsley, together with a knob of butter. Correct the seasoning and serve with a little dressed green salad and olive oil mash or good bread.
2010年1月5日星期二
2009年12月31日星期四
2009年12月24日星期四
2009年11月26日星期四
2009年11月24日星期二
煎牛肝的小常識
牛肝，最好是小牛肝，先用牛奶和白酒，洋蔥浸泡一，二小時，
用布抹乾水份。
撒上鹽，胡椒粉並沾上小許面粉，平底鍋加油燒至冒白煙後才把
牛肝放下猛火煎至八成熟，加洋蔥絲，酒，碎苦艾並放下幾片
燒好了的煙肉，淋原汁上碟，一般配蒜蓉土豆漿。
淋上蒜蓉GRAVY後，把牛肝表面煎得金黃的模樣，
這樣外酥內嫩的煎牛肝，才會在口感滋味和層次上更豐富。
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