認真的女人最美

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.

Ribs with Balsamic Syrup

我很喜歡吃韓國超市賣的醃肋排，薄薄一片，甜甜的滋味，讓肉吃的不多的我，剛好滿足每餐六盎司肉類的需求﹝因為想增加肌肉啦，營養師說我肉吃的太少，光靠重量訓練是不夠的﹞。

不過因為韓國超市賣的醃肋排每磅五塊多，去一般超市買肋排回來自己醃烤比較划算，所以看了Food Network的Everyday Italian有一天在介紹做牛排淋醬，雖然我用的不是牛排，但是肋排烤出來的滋味還是很不錯喔，而且我用的balsamic vinegar是上次從義大利買回來的喔﹝忘了當時買多少錢，不過這裡的商店要賣二十三塊美金耶﹞，加上做法超容易，做一次可以吃個幾次，也算方便啦。

Balsamic Syrup

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
Salt and freshly ground black pepper

將 balsamic vinegar和糖倒入一個小鍋， 用中火煮到剩 1/3 cup, 不時攪拌，約二十分鐘。 然後將濃縮的醬汁塗抹在肋排上去烤，烤好的肋排再淋上一點點的醬汁，就很美味囉。

Mushroom Risotto with Ossobuco

Risotto是義大利式的米飯，非常濃稠且香，和我們吃的白米飯或是炒飯完全不一樣。做法不難，但是費時，需要不停的攪拌，不然就會沾鍋。Williams-Sonoma所出的一系列食譜中，就有一本Risotto專書，裡面分為經典的、蔬菜的、海鮮的、肉類的、甜點的、和特殊的六大類，完全不輸給我們對米飯的各式做法喔。至於Ossobuco，我在3/08/05寫過一篇做法，在此不再重複。

Mushroom Risotto

六人份材料：

8 cups﹝約四罐﹞ canned low-salt chicken broth
1/2 oz dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 oz white mushrooms, finely chopped**

2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

做法：

1. 將雞湯倒入一個鍋中加熱，煮沸之前加入porcini mushrooms，直到菇軟化，約五分鐘，轉小火，只要保持雞湯溫熱即可。 

2. 將奶油放入另一個大鍋以中火溶化，倒入洋蔥丁，加一點鹽和胡椒粉，攪拌至軟化，約八分鐘。加入大蒜末及綜合香菇片，略為攪拌。將porcini mushrooms從鍋中撈出，切丁，加入大鍋中攪拌，直到所有的菇類都軟化，香菇汁都蒸發，約五分鐘。 

3. 將義大利米倒入，乾炒幾分鐘，加入白酒，攪拌至酒精蒸發，約二分鐘。倒入一杯熱雞湯，以中火慢慢煮，不停的攪拌，當米飯略乾稠時，再倒入一杯熱雞湯，重複此動作，直到米飯煮熟，約半小時。倒入豆子，攪拌，加入Parmesan cheese，嚐味道再適量加入鹽和胡椒粉。

**我喜歡用由幾種不同菇類shiitake, oyster, Portobello, and white，切片，共四杯的量

食譜取自Food Network's Everyday Italian

http://www.foodnetwork.com/food/show_ei/0,1976,FOOD_9958_PST,00.html

Pork Loin with Fig and Port Sauce

在Whole Food看到新鮮的無花果，就想起我之前在法國餐廳吃的鴨胸肉包無花果烤，無花果的甜味真是迷人，也想起Everyday Italian有一集是做Pork Loin with Fig，不過無花果不便宜，乾無花果每磅四塊，新鮮無花果每磅七塊，我家後院應該來種一顆無花果樹才對。 這道菜雖然不難，但有點費時，我將材料準備好開始動手做，到裝盤上桌，整整2小時，主要原因是烤Pork Loin的時間較長，約每15分鐘需要翻面，而且要注意的是，雖然食譜上是寫共烤45分鐘，但那只是預估，還是要用溫度計測試Pork Loin中心的溫度，要到達145度才可以，切開Pork Loin的肉中心略成淡粉紅色最剛好，全白就烤略久了點，怕肉有點乾。

六人份材料如下：

Sauce:
2.5 cups port wine
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped (用幾粒新鮮無花果做裝飾)
2 sprigs fresh rosemary
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1.5 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 pound) boneless pork loin

做法：

For sauce:

In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture).

Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Re-warm over medium heat before using.)

For Pork Loin:

Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/2 to 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over.

食譜取自Food Network’s Everyday Italian

http://www.foodnetwork.com/food/show_ei/0,1976,FOOD_9958_PST,00.html

Grilled Tuna With Basil Pesto

我平常很少吃鮪魚，除了鮪魚沙拉或三明治，更別提自己做鮪魚料理，尤其是那種半生不熟的鮪魚，只在餐廳吃過一次，而那美味的滋味，一直在我腦海裡。看了Everyday Italian的節目，發現鮪魚料理的做法可以很簡單，但完全不損其美味，於是今天決定自己來試試看。

去義大利超市買Tuna Steak，才知道為什麼很少自己做鮪魚了─因為很貴。每磅$17.99，真是嚇人。不過料好實在，還是比在餐廳吃便宜，所以還是硬著頭皮買了一大塊。好的Tuna Steak要越紅越好，聞起來新鮮沒有魚腥味的。

這道菜的做法是超級簡單，只要材料買齊，將食物處理機準備好，從頭到尾只要半小時就可以上菜了，而且滋味絶對可以比美餐廳的。如果你需要半小時之內準備一道驚為天人的料理，這一道鮪魚是你最佳的選擇，不但料好味美，健康又營養，雖然材料比一般的魚肉要稍貴些，反正你有不是天天吃，偶而犒賞一下家人也不錯阿，千萬要自己做做看喔。

以下是四人份的材料：

2 tuna steaks (about 1 pound each, each is about 2-inch thick)
Sea salt and freshly ground black pepper (灑在鮪魚上面)
1/2 extra-virgin olive oil (淋在鮪魚上面)
1 garlic clove, peeled
2 cups fresh sweet basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper (倒入食物處理機)
1/2 cup – 3/4 cup extra-virgin olive oil (倒入食物處理機)
1/2 cup grated Parmesan Cheese
2 tablespoons lemon juice

做法：

1. 將大蒜、甜九層塔葉、堅果、鹽和胡椒粉放入食物處理機攪拌至均勻﹝我是沒有放鹽和胡椒粉，味道一樣好﹞，然後慢慢倒入約 1/2 cup 的橄欖油，直到變稠。將其倒入一個碗中，拌入1/2 cup Parmesan Cheese。 

2. 將烤肉爐預熱到400 degrees F.

3. 將鮪魚洗淨，用紙毛巾將水分吸乾。再鮪魚的二面分別撒上海鹽和胡椒粉，並淋上一點橄欖油。將鮪魚放進烤肉爐，建議每面烤二分鐘呈現略白的顏色，中間保持略紅的顏色，此半熟狀態最好吃 (如果你喜歡全熟 (well done)，每面烤四到五分鐘)。然後將烤好的鮪魚排放在切菜板上等幾分鐘再切片。 

4. 將鮪魚逆著其纹路切片，約1.5公分厚度，將pesto放在盤底，將切好的鮪魚片放在上面，淋上一點點檸檬汁，就大功告成啦。

食譜取自Food Network’s Everyday Italian

http://www.foodnetwork.com/food/show_ei/0,1976,FOOD_9958_PST,00.html