認真的女人最美

2009 Food Network Potluck Party for Meetup Group

07年的 Food Network Potluck Party廣受好評, 於是我的東西聯姻Meetup在今年的最後一次聚會就是讓大家從我列舉的食譜上挑一道菜做, 然後帶來和大家分享. 一共有十四對夫妻共襄盛舉, 有三對各做二道菜, 所以當天我們有近二十道佳餚, 外加美酒, 當天併了三張桌子才夠放, 最後還拍了難得一見的團體照 (照片模糊是因為當天我沒有測光器, 只能用猜的, 請見諒).

菜色很讚, 大家吃的很開心, 這是從喊開動到每道菜見盤底的速度就知道.  

九點一到, 家裡有小孩的夫妻因為明早還得送孩子上學而先行告退, 剩下來的就是沒這問題的夫妻啦, 這下我就可以把一開始暗藏Candy做的綠茶紅豆蛋糕給端出來, 配上熱呼呼的玄米綠茶, 這樣我們可以續攤, 繼續聊.

Photos please click HERE. 

食譜: Download Party Food.

01. Curried Celery Root and Apple Salad with Golden Raisins - Lupe & Mark 

02. Meyer Lemon-Crab Salad with Fresh Mango - Brian & Lei 

03. Edamame and Orange Salad - Linda & Greg 

04. Sauteed Squid Japaness Style - Louisa & Greg 

05. Three-Pepper and Sweet Onion Roasted with Kalamata Olive - Anne & Kirk 

06. Tokyo Style Stew - Christine & Andy 

07. Lemon Delight Cheesecake - Linda & Greg

08. BBQ Ribs - Jared & Mar 

09. Massaman Curry with Lamb (replace beef to Lamb) - Sharon & Jerome 

10. Ketumbar Chicken - Elaine & Bob 

11. Classic Maine Lobster a L’Americaine - Mark & Sabrina 

12. Pacific-Rim Glazed Flank Steak - Tom & Misty 

13. Red Wine-Poached Pears - Ping & Eric 

14. Tarte Tatin - Sharon & Jerome 

15. Sweet Potato Fries with Basil Salt and Garlic Mayonnaise - Jackie and Keith

16. Fish Curry  - Elaine & Bob

17. Shrimp - Candy and Gil

18. Crème Brulee – Candy and Gil

19. Green Tea, Red Bean and Almond Cake – Candy and Gil

 

Lemon Delight Cheesecake
Ingredients:
1 cups Graham Cracker Crumbs
1/4 cup Sugar
6 tablespoons butter or Margarine -- Melted
1 each Env. Unflovored Gelatin
1/3 cup Cold Water
1/3 cup Lemon Juice
3 each Large Eggs -- Separated
1/2 cup Sugar
1 teaspoon Grated Lemon Peel
16 ounces Cream Cheese -- Softened*
* Or use 2 8-oz containers of Philly soft cream cheese.

Instructions:
Combine crumbs, sugar and margarine; Press onto bottom of 10-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. chill until firm.
 
Then add Jello topping with fruit as per direction on the box.

謝謝大家出席參加, 我們的東西聯姻團體即將滿二年, 認識許多好朋友, 每個月的聚餐又可以試新餐廳, 雖然辦活動很累, 但是每次見到大家又很開心, 所以就一直辦下去囉, 看能不能辦到我們都六十五歲, 那應該可以創下新紀錄了.

Steamed Fish Tofu

今天試做這道蠔油蒸魚豆腐, 蠻簡單做的, 好吃又健康喔!

Serve 4
1/2 lb Fish Fillet (thinly slice into 1.25 x 1.5x1.5 inches a piece), marinate in #1 briefly.
1 box of Tofu (slice tofu the same size as fish)
1 Root of Green Onion (cut 1.25 inches long)
1/2 lb Cooked Veggie of your choice

# 1: 1/4 tb Salt, 1TB Cornstarch, 1tb Cooking Wine
# 2: 1/4 tb Salt, 1TB Cornstarch (I use flour)
# 3: 1.5 TB of Oyster Sauce and Soy Sauce, 1/2 tb of Sugar and Sesame Oil, 3/4 Cup of Water or Broth, 1/2 TB Cornstarch (I use flour)

> Arrange tofu slice on a thinly oil coated plate, sprinle #2 on top of tofu and then place fish fillet on it. Bring water to boil, steam the fish tofu for about 8 minutes over high heat (leave the lid slightly ajar to let steam out so tofu won't crumble and become tough). Discard the cooking juice.
將豆腐片排在以抹油的盤子上, 撒上#2再擺上魚片, 大火蒸八分鐘 (鍋蓋略開), 將多餘的水倒掉.
> Heat 1TB iol, stir-fry green onion until fragrant.  Stir in #3 until boiling. Sprinkle over the fish, arrange veggie on the side.
燒熱一大匙油, 炒香蔥段, 倒入#3煮滾, 淋於豆腐魚片上, 燙青菜置於一旁即成.

March Wine Friday: Ribs and Zinfandel

左起:

2005 OZV -- Lodi Old Vine Zinfandel
2006 Bogle -- Old Vine Zinfandel
2007 Angels Creek -- Lodi Zinfandel
2002 Laurent's Palo Alto Reserve
2006 Pescorosso Primitivo
2007 Barefoot -- Lodi Zinfandel
2006 Query -- Napa Zinfandel
2006 Kenwood -- Sonoma Zinfandel
2006 Storybook -- Mayacamas Range Zinfandel
2005 Boeger -- El Dorado Zinfandel

Ribs是老公的最愛食物之一, 而三月份的品酒會, 主題就是肋排與Zin. 而我們找到的二個網路肋排食譜都很讚, 不過前一天就要先將肋排醃好醬汁過夜, 當天則用低溫(275F)在烤箱裡慢烤六七個小時 (因為只有一個烤箱, 但有二個肋排食譜是用不同溫度, 所以將就用低溫的那個做), 感覺上比較耗時一點, 但不難做. 可惜照片無法呈現那種入口即化, 鮮美多汁的肉, 輕易的和骨頭分離的情況.

1. Soy Sauce–Marinated Ribs (Hawaii Style)

 

2. Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze

 

3. Pasta with Artichokes, Pancetta, Mushrooms, and Peas  Download Pasta Recipe 這道菜很好吃, 當作主菜也很夠份量, 唯一的缺點, 是新鮮的Artichokes處理費工耗時. 記得要買大顆一點的Artichokes, 不然忙到最後, 能吃的部份不多, 不夠經濟實惠.

 

4. Asparagus with Citrus and Oregano 這道菜的做法再簡單不過了, 基本上就是將蘆筍洗淨, 切除尾端不要的部份, 然後倒進做好的醬汁, 一起放進微波爐熱幾分鐘, 好了後再將切好的橘子片放上去, 就是好吃的一道菜 (記得挑細一點的蘆筍, 口感好些).

 

5. Rhubarb Plum Tart With Orange Glaze 因為現在不是Rhubarb的季節, 所以廚師Candy改用Plum, 一樣好吃.

February Wine Friday: Anywhere But Here -- Non-California U.S. Wines

二月的品酒會也很熱鬧喔, 而且酒題是加州以外的美國酒. 很驚訝很多人都是有備而來, 因為他們都帶來一瓶加州以外的美國酒來分享, 最遠可到紐約和新英格蘭, 非常佩服.

由左起:

2004 Columbia Crest Merlot – Washington
2005 Red Diamond merlot – Washington
2006 Hedge Red Mountain – Washington
2006 Gruet Chardonnay – New Mexico
2007 A to Z Pinot – Oregon
2004 Harvest Red – Pennsylvania
2005 Chateau Ste Michelle Cabrent Sauvignon – Washington
1996 Silver Lake Cabernet Merlot – Washington
2006 Washington Hill Cabrenet Sauvignon – Washington
2005 Chateau Ste Michelle Melot – Washington
2006 Papillon Pinot Noir – Oregon
2004 Sakonnet Red – New England
2006 Hermann J. Wiemer – New York
2007 Chateau Ste Michelle Riesling – Washington
2007 King Estate Pinot Gris – Oregon
2006 Sokol Blosser White - Oregon

以往我找食譜, 雖然希望種類多, 但還會顧及烹飪方式, 因為我家只有一個大烤箱, 所以就得注意需要用到烤箱的食譜是否是相同的溫度, 不然就不要都找需要烤箱的食譜, 不然時間上會有衝突. 而這個月的菜單是老公找的, 都很好吃, 不過比較費工, 而且五道菜裡有三道需要烤箱, 二道需要火爐現做, 所以當天有點手忙腳亂, 因為菜一上桌馬上就沒了, 所以主廚Candy是馬不停蹄的做, 實在是做的速度趕不上大家吃的速度, 不過真的都很好吃喔.

當天的食譜多半從網路上找的, 只有一道是從食譜書中找來. 我把食譜或連結, 連同相片一起貼上, 略做文字敘述, 便不再另文介紹了.

1. Triple-Fennel Salad with Pink Grapefruit and Black Olives. 粉紅色的葡萄柚是從我家樹上採下, 多汁鮮美不在話下, 不過Fennel削成如薄紙的口感很清新, 我覺得很適合炎熱夏天食用. 我一向喜歡加入新鮮水果的沙拉, 這道菜也很得我心.

2. Pulled Pork and Goat Cheese Quesadillas (which require for Braised Pork Shanks Butt). 這道菜小朋友稱作墨西哥披薩, 也蠻有趣的. 食譜原本是用Pork Shanks, 但是因為廚師跟我說Pork Shanks不一定買的到, 要我用Pork Butt代替, 不但比較便宜又好吃.  這道要現做現吃比較好吃, 但是每次做需要在火爐上二面各煎個幾分鐘, 所以有點趕不及做的感覺.

3. Shrimp Saganaki. 我很愛吃蝦, 所以我很喜歡這道菜, 其實蠻容易做的, 改天想吃蝦, 我可能又會翻這道食譜出來做.

4. Porcini Mushroom Tart (我把食譜掃描成jpg檔 View this photo ). 那個Dried Porchini Mushrooms用熱水泡過的香菇水不要倒掉, 另外可以用那個來煮義大利飯Risotto.

5. Whole Roasted Chicken Infused with Tangerines and Rosemary with a Tangerine Glaze. 那個全雞烤好後切片沒那麼好看, 所以我就沒拍照了, 不過二隻雞切片後都吃光光, 我都還來不及嚐一口就沒了, 想必味道不錯囉.

Gnocchi with Pumpkin Sauce

 
這道菜的南瓜汁做法取自Food Network, 直接以店裡買的Gnocchi with Cheese下去做, 好吃又方便.

Gnocchi很受美國人喜愛, 這道菜一上, 每個人都等不及舀一匙, 所以照片來不及拍就沒了, 我則敬謝不敏. 這道菜可以當主菜也可以當小點, 端看你怎麼搭配及裝盤的份量.

Ravioli di Zucca (Squash Ravioli) Topped with Browned Butter & Sage

 
這道菜是取自The Passionate Palate, 詳細食譜請連結到原網站上看, 這裡只分享我的試做過程和心得.

原食譜用新鮮麵團做餃子皮 (如左圖), 放在番茄醬汁上; 我則改用餛飩皮 (省事), 以奶油加橄欖油下去煮, 其他做法相同. 一個正常尺寸的Butternut squash約三磅, 大概可做二包餛飩皮, 餃子做好後若沒吃完, 可以像水餃一樣冷凍起來, 待下次食用.  這道義大利餃若配上特製的蕃茄醬汁可以當主菜, 不然也可以單單上餃子當小點. 

Braised Chicken with Olives and Sweet Peppers

第四道是Food & Wine網站上的Braised Chicken with Olives and Sweet Peppers. 我喜歡吃雞翅, 所以我用Chicken Drumsticks和Chicken Wings. 從步驟一到三我是照這道食譜做 (不過步驟三我是將所有的洋蔥丁都放下去炒), 而步驟四道六我則略做改變 - 我將白酒倒入鍋中, 滾後加雞湯, 然後將烤好的紅椒和黃椒去皮去籽切條後, 連同橄欖放進鍋中, 用小火慢慢燉, 直到雞肉與骨頭近乎分離. 大夥把整鍋吃到朝天, 想必味道不錯. 你可以單吃, 也可以配麵包, 配麵條或是配飯.

Roast Duck Legs with Savoy Cabbage

我很愛吃法國菜裡的鴨肉這道菜，每家餐廳有不同的做法和醬汁，卻一樣美味，所以我一直想自己來做做看。今天第一次做，野心不大，先從鴨腿開始下手，如果做的不錯，再向整隻鴨挑戰。這道食譜是從Williams-Sonoma的網站上看來的，我稍做一點取捨，我用地瓜泥替代Cabbage。成品不僅好看，也很好吃，不過我體會到鴨肉這道菜的確不易做，你可千萬不要用做雞肉的心態或方式來做鴨肉，一定會失敗，因為鴨肉的皮厚肥肉多，需要一點技巧 (例如用叉子先把鴨肉戳一戳，將鴨肉放進保鮮袋後倒入醬汁先醃至少八小時，才會入味)。雖然鴨肉難做，不過做好的成就感很大，你也可以試試。

4 duck legs with thighs attached, 3 to 4 lb. total
1 Tbs. five-spice powder
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. paprika
1 tsp. allspice
Pinch of cayenne pepper
5 garlic cloves
Salt and freshly ground black pepper, to taste
5 Tbs. Cognac or brandy
3 to 5 fresh rosemary sprigs
1 carrot, peeled and diced
1 shallot, chopped
4 to 5 Tbs. unsalted butter
1 savoy cabbage, about 2 lb., cored and thinly sliced
3 Tbs. heavy cream
1 bouquet garni
1 garlic clove, sliced
1 cup dry red wine
2 cups chicken or beef stock, or a combination
1 Tbs. tomato paste


In a small jar, combine the five-spice powder, cumin, thyme, paprika, allspice and cayenne. Set the spice mixture aside.

In a mortar using a pestle, crush the garlic cloves with several large pinches of salt until a paste forms. Work in 2 Tbs. of the Cognac.

Trim the excess fat from the duck legs. Rinse the legs and pat dry with paper towels. Using a fork, prick the duck skin, taking care not to pierce the flesh. Rub the duck with the garlic paste and sprinkle generously with 1 to 2 Tbs. of the spice mixture. Wrap the legs in plastic wrap and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 350度.

Scatter the rosemary sprigs in the bottom of a large roasting pan. Place the duck legs in a single layer in the pan without touching and roast for 30 minutes. Spoon off the fat from the pan as it begins to accumulate; too much hot fat can catch fire and can make the duck taste greasy. Scatter the carrot and shallot around the duck and continue roasting until crisp and nicely browned, about 30 minutes more.

Meanwhile, in a large, heavy nonreactive saucepan over medium-high heat, melt the butter. Add the cabbage and cook, stirring, until it wilts, about 7 minutes. Add 2 to 3 Tbs. water, reduce the heat to low, cover and cook until the cabbage is very tender, about 30 minutes. Add the cream, increase the heat to medium-high and cook, uncovered and stirring, until the liquid is nearly evaporated, about 15 minutes. Remove from the heat, cover and keep warm.

Using a slotted spoon, remove the carrot and shallot from the roasting pan and transfer to a heavy saucepan. Cover the duck legs in the roasting pan loosely with aluminum foil and set aside.

Add the bouquet garni, the remaining 3 Tbs. Cognac, the sliced garlic, wine, stock and tomato paste to the saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced by about one-fourth, 15 to 20 minutes. Add several generous pinches of the remaining spice mixture. Strain through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all the liquid. Discard the solids. Return the sauce to the saucepan.

Transfer the duck legs to a warmed platter and cover loosely with aluminum foil. Pour the juices from the roasting pan into a small bowl, reserving the pan. Let the juices stand for a few minutes, then spoon off any fat from the surface. Add the juices to the sauce in the saucepan.

Set the roasting pan over medium-high heat, pour in the sauce and cook, stirring to scrape up the browned bits, until the sauce is enriched by the pan juices and browned bits, about 5 minutes. Taste and adjust the seasonings with salt and black pepper.

To serve, place a mound of cabbage on individual plates. Top with the duck legs and drizzle with the sauce. Serves 4.

Adapted from Williams-Sonoma Foods of the World Series,Paris,by Marlena Spieler (Oxmoor House, 2004).

Chicken with Mustard Mascarpone Marsala Sauce

這道起士奶油雞肉義大利寬麵頗受家人好評，也蠻容易做的，即使放隔夜再加熱來吃，味道也還不錯。一塊雞胸肉我是切成六大塊，不過我會建議雞肉再切小塊一點，大概切成八至十塊，這樣的尺寸比較容易煎，也比較容易入口。以下的材料大約是六人份，你可以照這份量做， 剩的帶便當或隔夜當午餐吃，或是做一半份量就好。(食譜取自Everyday Italian)

Chicken with Mustard Mascarpone Marsala Sauce

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

希臘菜—Kotopoulo Me Syko (Chicken with figs)

朋友給了許多新鮮無花果，無花果嬌嫩易壞，所以老公今天晚上就做了這道無花果燉雞肉的希臘菜，雞肉鮮美多汁肉嫩，淋上那無花果燉汁真的清淡無負擔，做法容易，你也試做看看吧。

準備時間約二十分鐘，整個燉煮時間約一個小時又十分，四人份的材料如下：

3 lb chicken, cut into 8 even-sized pieces

1 tablespoon olive oil

12 fresh figs or 12 dried figs, soaked in hot water for 2 hours

10 whole cloves garlic

1 large onion, thinly sliced

½ teaspoon ground coriander

½ teaspoon ground cinnamon ((我沒放)

½ teaspoon ground cumin

pinch of cayenne (我沒放)

3 bay leaves

1.5 cups (375ml/12oz) ruby port

1 teaspoon finely grated lemon zest

2 tablespoons lemon juice (我沒放)

做法：

1. Preheat the oven to 350F.

2. Remove any excess chicken fat. Reserve the chicken giblets if there are any.  Lightly season the chicken.

3. Heat the olive oil in a large heavy-based frying pan over high heat and cook the chicken in batches, skin-side-down, for 5 minutes or until the skin is golden.

4. Remove from the pan and place skin-side-down un a single layer in a 33x23 cm (13x9 inch) baking dish with the giblets.

5. Scatter the garlic and onion over the top, carefully pressing them into any gaps and being careful not to squash the figs.

6. Sprinkle the spices over the top, tuck in the bay leaves, then pour in the port.

7. Cover and bake 25 minutes, then turn the chicken.

8. Uncover and bake for another 20 minutes or until the chicken is just tender.

9. Stir in the lemon zest and juice and bake for another 15 minutes, or until chicken is very tender.