義式街頭小食洋蔥甜椒三明治 Italian Onion, Sweet Pepper Sandwich



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羅勒奶油醬 Basil butter

乾羅勒自然不是這麼容易就消耗的完的。網路上逛來逛去我又找到一個靈感。我參考祖宜的作法,隨興的將奶油、羅勒與蒜頭拌勻。今早切了一些抹在法國棍子麵包上,進小烤箱烤了一下。羅勒香很足,可惜蒜香有點不夠。雖然沒加鹽巴但我並不覺得有缺鹹味。

Ingredient:

  • 乾羅勒 dried basil, 1 Tbsp
  • 無鹽奶油 butter, 大約一條半 3/4 cup
  • 蒜頭, 6 cloves ( 可以再放多一倍)

Methods:

  • 奶油回溫到室溫,要軟化到很容易抹開的程度。
  • 蒜頭切末,將蒜末與蘿勒與奶油用叉子拌勻。
  • 拿一張鋁箔紙或烤盤紙把奶油捲成圓柱狀,放進冷凍庫定型。要吃的部分可以放進冷藏庫回溫。

可以參考祖宜的影片

 


蘿勒蕃茄義大利麵醬 First try on basil marinara

家裡出現了一罐Costco買回來的超大罐乾蘿勒,買回來的人不會用,勤儉持家的我總是得想個辦法把食物消耗掉。要能大量消耗香草,又要是燉煮的才不會吃到乾香料扎扎的口感,那就來試著做marinara吧。其實香草植物還是新鮮的好啊,乾的香氣好少,煮出來醬汁顏色也不漂亮。除非真的真的有困難(或是像我得清櫥櫃),還是用新鮮的吧!

之後我烤了一些杏鮑菇,與這個醬拌在一起略為加熱,再與麵條拌炒。爸媽都覺得很好吃,我覺得雖還有改進空間但也還算不錯囉。

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義大利白酒野菇燉飯 Mushroom risotto

Written on Jan. 04. 2009

2007年8月底,我到Zurich去拜訪一個朋友。一天晚上朋友親手煮了mushroom risotto來招待我,那是我第一次嘗到燉飯的美味。濃郁的葡萄白酒香,洋蔥與野菇的甜,飯既黏稠又結實。回到家後,我根據朋友的食譜嘗試想要再次複製美味,在無奈的認命的把失敗的燉飯吞進肚子很多次後終於得出了一些小訣竅。1. 白酒的味道很重要,雖然說便宜的酒就可以了(我朋友那時候是用裝在鋁箔包裡的那種等級的白酒煮出超好吃的risotto的),但是Trader Joe 2元一瓶的Charles Shaw還是不能用。我不太懂酒,所以我總是為了保險起見買同一家酒莊(Columbia Crest)的Chardonney。我最近還有買了一罐義大利產的白酒,一罐才4元的便宜貨,純粹是因為覺得義大利白酒一定適合拿來煮義大利燉飯吧。最後沒有煮,不過試喝一口後感覺應該也還蠻適合。 2. 最適合取代雞高湯的是昆布高湯。 雖然是野菇燉飯,但是不適合用mushroom broth,味道會太單調。一般可以買得到的vegetable broth蕃茄味太重了也不適合。3.做risotto要常常去攪拌,要這樣才能確保不會燒焦,高湯也要慢慢一杯一杯倒,不可以一次就把高湯全部加下去。

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燉奶四季豆 Green bean casserole

Written Jan. 09, 2009

This is really a very very EASY and delicious dish. Yes, capitalized easy. All you need to do is to open 5 cans, mix all the ingredients together, and put the baking dish into the oven. How can anything be simpler than this? Also, this dish is tasty. Sounds like the best combination isn’t it? I am still learning US traditions, but I think Americans are supposed to eat some green beans during Thanksgiving?. So I think it might be a good idea to serve this during the holidays.

Ingredients:

  • 1 (10 3/4 oz) can CAMPBELL’S cream of mushroom soup
  • 3/4 cup milk
  • 1 1/3 cups FRENCH’S french fried onion (1 can of the 2.8 oz one)
  • 2 (14 1/2 oz) cans green beans, drained

Method:

  • Preheat the oven at 350 F
  • Mix soup and milk, and then add beans, 2/3 cup onions in a baking dish
  • Bake the dish for 30 min, and then stir
  • Top with the remaining 2/3 cup onions and bake 5 more minutes.

Caramelized onion dip

Written on Dec. 28, 2008



Last time when I visit Extraordinary Desserts, a lovely cafe/dessert place in San Diego, I came upon a really delicious onion dip, made with caramelized onion and sour cream and served with kettle chips. It was absolutely to die for. For the record, Extraordinary Desserts currently holds “Ivy the foodie” award of “the best cake in the US”. Everything I have tried there, including 5 different cakes, the onion dip, two different bruschettas, is great. They even use Valrhona chocolate in their mocha!

I found a similar recipe from 101 Cookbook Link. Somehow I always thought that the dip is made of cream cheese, since the dip from Extraordinary Desserts is so rich. So I replaced the sour cream with cream cheese when I made it this time. Also I skipped the onion powder since I don’t have it at hand. Instead of kettle chip, which I found too oily, I served this dip with multi-grain cookies. It worked out quite well! But funnily when I went back to check the menu on ED’s website, it said the dip they serve is made of sour cream too! Hm… I wonder what happened with my palette at that time….

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蕃茄印地安麥莎莎醬 Tomato Quinoa Salsa

Written on Dec. 28, 2008

Ingredients:

  • 1 cup of dry quinoa
  • 2 cups water
  • 2 larger tomatoes, diced
  • 1/2 large red onion, diced
  • 1 clove garlic, finely minced
  • 1 jalapeno chili, seeded and chopped
  • as much chopped fresh cilantro as you can stand
  • salt and pepper to taste
  • 1 diced avocado (optional)

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