2010年5月4日星期二
Shrimp and Artichoke Frittata 意式鮮蝦百合旦餅
Shrimp and Artichoke Frittata
意式鮮蝦百合旦餅
• 4 ounces fresh or frozen shrimp in shells
• 1/2 of a 9-ounce package frozen artichoke hearts
• 2 cups refrigerated or frozen egg product, thawed
• 1/4 cup fat-free milk
• 1/4 cup thinly sliced green onions
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• Nonstick cooking spray
• 3 tablespoons finely shredded Parmesan cheese
• Cherry tomatoes, quartered (optional)
• Italian parsley (optional)
directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.
2. Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
3. Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque. Reduce heat to medium-low.
4. Pour egg mixture into skillet; do not stir. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).
5. Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley. Makes 3 servings.
意式鮮蝦百合旦餅
•4盎司新鮮蝦肉
•8盎司朝鮮薊（白合）
•2盎司洋蔥絲
•2杯旦液
•1 / 4杯脫脂牛奶
•1 / 4杯蔥切成薄片
•1 / 8茶匙大蒜粉
•1 / 8茶匙胡椒粉
•不粘烹飪噴霧
•3湯匙細意大利乾酪絲
•櫻桃西紅柿，
•意大利香菜
做法
1）蝦去売，取肉。與此同時，清理白合，取蕊切絲。
2）雞蛋和奶，大蔥，大蒜粉，胡椒粉一起攪拌均備用。
3）在平底鍋噴上不粘底烹飪噴霧。用中火熱煎鍋。把蝦和白合絲炒 1至3分鐘，或直至蝦至七成熟。
4）把蛋液倒入鍋內，撈勻其它材料。
5）撒上帕馬森奶酪，放進350℉的焗爐內焗約廿分鐘至旦餅和乳酪變金黃色。把意大利蛋餅移到餐盤上，切成角形。加上櫻桃番茄和香菜作裝飾。
意式鮮蝦百合旦餅
• 4 ounces fresh or frozen shrimp in shells
• 1/2 of a 9-ounce package frozen artichoke hearts
• 2 cups refrigerated or frozen egg product, thawed
• 1/4 cup fat-free milk
• 1/4 cup thinly sliced green onions
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• Nonstick cooking spray
• 3 tablespoons finely shredded Parmesan cheese
• Cherry tomatoes, quartered (optional)
• Italian parsley (optional)
directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.
2. Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
3. Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque. Reduce heat to medium-low.
4. Pour egg mixture into skillet; do not stir. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).
5. Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley. Makes 3 servings.
意式鮮蝦百合旦餅
•4盎司新鮮蝦肉
•8盎司朝鮮薊（白合）
•2盎司洋蔥絲
•2杯旦液
•1 / 4杯脫脂牛奶
•1 / 4杯蔥切成薄片
•1 / 8茶匙大蒜粉
•1 / 8茶匙胡椒粉
•不粘烹飪噴霧
•3湯匙細意大利乾酪絲
•櫻桃西紅柿，
•意大利香菜
做法
1）蝦去売，取肉。與此同時，清理白合，取蕊切絲。
2）雞蛋和奶，大蔥，大蒜粉，胡椒粉一起攪拌均備用。
3）在平底鍋噴上不粘底烹飪噴霧。用中火熱煎鍋。把蝦和白合絲炒 1至3分鐘，或直至蝦至七成熟。
4）把蛋液倒入鍋內，撈勻其它材料。
5）撒上帕馬森奶酪，放進350℉的焗爐內焗約廿分鐘至旦餅和乳酪變金黃色。把意大利蛋餅移到餐盤上，切成角形。加上櫻桃番茄和香菜作裝飾。
2010年5月2日星期日
BOUILLABAISSE 法式海鮮湯
BOUILLABAISSE 法式海鮮湯
8 shallots
3 lg. onions
7 cloves garlic
4 carrots
1 lg. can Italian peeled tomatoes
1 demitasse spoonful saffron (crushed)
1 c. chopped parsley
1 tsp. chopped bay leaf
Pinch of thyme
1 c. olive oil
1 qt. dry white wine
2 lb. shelled, deveined shrimp
1 1/2 lb. red snapper, sea bass or turbot - or some of each
2 doz. clams
1 lb. crabmeat
The above is basic bouillabaisse. I add:
Juice of 1 lemon
10 oz. can tomato puree
6 sharp jerks Tabasco
1 bottle clam juice
1 tsp. salt
Freshly ground pepper
Chop the leeks, discarding most of the tough green part, the shallots, garlic, onions and carrots. Place in the kettle and add tomatoes puree, lemon juice, Tabasco, clam juice, thyme, bay leaf, parsley and thyme (and anything else that sounds good). Salt and pepper to taste. Add the olive oil and the quart of dry white wine.
Remove the claws of the lobsters and add them to the pot, cutting the lobsters crosswise in 4 to 5 pieces and add. Add raw shrimp. Add the fish, cut into serving pieces (I do chunks). Add scrubbed clams and simmer for 15 minutes.
Better if made the day before and refrigerated. When reheating don't let it boil. Serve in large flat soup plates with a freshly boiled potato, lots of crusty French bread.
Home Made Chicken Sausage 自制雞肉香腸
Home Made Chicken Sausage 自制雞肉香腸
Ingredients
• 1 tablespoon butter
• 1 green apple, finely chopped
• 1 small onion, finely chopped
• Salt and pepper
• 1 teaspoon fennel seed
• 1 1/2 pounds ground chicken breast
• 1 1/2 teaspoons poultry seasoning, half a palm full
• 1 teaspoon allspice, 1/3 palm full
• 1 teaspoon sweet paprika, 1/3 palm full
• Extra-virgin olive oil, for drizzling
Directions
Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.
Heat a griddle pan or large nonstick skillet over medium-high heat.
Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm
• 1 tablespoon butter
• 1 green apple, finely chopped
• 1 small onion, finely chopped
• Salt and pepper
• 1 teaspoon fennel seed
• 1 1/2 pounds ground chicken breast
• 1 1/2 teaspoons poultry seasoning, half a palm full
• 1 teaspoon allspice, 1/3 palm full
• 1 teaspoon sweet paprika, 1/3 palm full
• Extra-virgin olive oil, for drizzling
Directions
Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.
Heat a griddle pan or large nonstick skillet over medium-high heat.
Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm
2010年4月5日星期一
Fish Quenelles 法式魚丸
Ingredients
1 cup milk
75 g butter
4 egg yolks
125 g plain flour
250 g delicate white fish flesh, blended to a purée with 1 egg white
100 g veal kidney fat, cut into very small pieces
a pinch of nutmeg
salt and freshly ground pepper
250 ml crayfish bisque
about 100 g crayfish meat, cut into small pieces
Preparation
Bring the milk and butter to the boil In a medium saucepan.
In a bowl mix egg yolks with plain flour. Add this mixture to the milk and whisk until it thickens and forms a mass. This is called a ‘panade’. Transfer panade to a bowl to cool.
Place the fish purée and veal kidney fat in a food processor and blend briefly. Now bit by bit blend in the panade, then season with salt and pepper. Transfer preparation to a bowl and refrigerate for at least 1 hour.
Using two large spoons, carefully mould some quenelles into shape (practice makes perfect!). You should get between 4-6 quenelles.
Bring some water in a wide saucepan to a simmer. Place quenelles in the hot water to poach for 6-8 minutes, then drain quenelles on absorbent paper.
Reheat the crayfish bisque.
Transfer two quenelles per person to several small ovenproof dishes. Spoon crayfish bisque three-quarters of the way up to the level of the quenelles and garnish with a little crayfish meat.
Bake in a hot oven at 200°C for about 10 minutes, then serve. The fish quenelles have a unique texture and wonderful crayfish flavour. Bon appétit !
Roast Pork with Rosemary and Garlic
Roast Pork with Rosemary and Garlic
Ingredients
• 4 pounds boneless pork roast
• Salt and ground black pepper
• Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
• 4 cloves garlic, coarsely chopped
• 2 tablespoons minced fresh rosemary
• 1/2 cup hot water
Directions
1. Preheat the oven to 375 degrees F.
2. On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string. With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.
3. Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155 degrees F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160 degrees F.
4. Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.
5. Cut the pork into thin slices. Place on dinner plates. Drizzle with the reserved pan juices. Spoon the spinach on the side.
烘箱预热至 375 度F，除骨後开面朝上烤。用盐和胡椒粒调味。涂匀菜油,把约三分二的大蒜和迷迭香切幼粒抹匀表面。把猪肉用厨房幼绳扎好。 用小刀切约八条薄狭缝。 每个缝隙中插入一些大蒜和迷迭香。再用调味盐和橄欖油抹匀。 放在烤锅中烤约 1 小时 15 分钟，或直到温度计插入肉中心时温度为 155 ℉。把肉从烤箱中取出，放一邊至少 10 分钟或直到温度上升至 160 ℉。 倒掉烤锅中的表面油漬， 添加上湯，刮起底部焗肉時留下的味道锅汁，加進紅酒，調味，搞入roux調好芡汁，猪肉切薄片上碟。
2010年3月30日星期二
ＢＥＥＦ ＳＴＥＷ）炖牛肉
材料：
牛肉`150克、洋葱半个、胡萝卜一个、土豆一个、西兰花半棵、面粉少许
调味料： 下图从坐至右——盐、胡椒粉、月桂、bouillon一粒、红酒、demi-glace sauce半罐、番茄酱两大勺
bouillon： 肉、骨头、鱼类等加入香辛料等熬制的高汤，用的是块状的，其实效果类似于鸡精。
demi-glace sauce： 用黄油将小麦粉炒到上色后冷却至常温，再加入牛肉或骨头、洋葱、胡萝卜、西芹等蔬菜熬制的调味酱，味道浓郁，带些酸甜味。源于西方，但现在似乎在日本更受欢迎，
准备：
牛肉切块，裹上薄薄一层面分，撒上少量盐和胡椒粉，并将各种蔬菜收拾好~
bouillon放入水中加热成高汤。
沸水中加入少量盐，将西兰花快速烫一下。
做法
锅中放油，将牛肉煎至表面上色。
加入洋葱和胡萝卜翻炒。
加入水和两大勺番茄酱，炖煮40~50分钟（请根据材料的量调节时间。我的量少，时间也相对较短。）
加入demi-glace sauce和土豆，接着炖20分钟左右。
最后加入西兰花煮5分钟左右，收一下汁，加适量盐和胡椒粉调味即可。
Chicken a La King 英式鸡皇饭
Ingredients
• 1 (4.5 ounce) can mushrooms, drained, liquid reserved
• 1 green bell pepper, chopped• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons chicken bouillon powder
• 1 1/2 cups milk
• 1 1/4 cups hot water
• 4 cooked, boneless chicken breast halves, chopped
• 4 ounces chopped pimento
Directions
1. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken and pimiento. Heat through
.
Ingredients
• 1 (4.5 ounce) can mushrooms, drained, liquid reserved
• 1 green bell pepper, chopped• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons chicken bouillon powder
• 1 1/2 cups milk
• 1 1/4 cups hot water
• 4 cooked, boneless chicken breast halves, chopped
• 4 ounces chopped pimento
Directions
1. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken and pimiento. Heat through
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