餐廳文章就再等等吧, 先上熱騰騰的下廚菜先.

今天心血來潮, 翻了幾本食譜, 決定找幾道菜來試試Missoula的超市和房東的廚房, 看看結果如何?! 房東的廚房雖然不算大, 基本該有的都有, 除了爐子不是瓦斯, 冰箱不夠大, 水槽又淺又小之外, 不是自己家的廚房, 還是得習慣適應一下.

家裡還有前天買的鮭魚, 芒果, 所以就找了可以運用的食譜, 挑了三道:
– Israeli couscous with fava beans and olives (from New Flavors For Salads, William-Sonoma)
– Crab and Mango Salad (from Appetizers, Jane Price, Murdoch Books, 購自Costco)
– Fish & Tofu Miso Soup (from Fish, 味全食譜)
我沒減量, 反正可以和房東分, 明天中午也不用煩惱要吃甚麼, 做一次吃個二三頓最省事. 成品好看好吃, 而且蠻容易做的, 有機會你也試試吧.
1st cooking-4
Israeli couscous with fava beans Edamame and olives
六人份
3 cups Chicken Broth
1/2 cup Fresh Lemon Juice
Sea Salt
4 TB EVOO
2 1/3 Cups (3/4 pound) Israeli couscous
2 12 pounds Fava Beans, shelled (我改用毛豆)
4 Carrots, peeled and cut into small dice (我只用二根)
2/3 cup Flat-leaf Parsley, chopped
24 Oil-cured Black Olives, pitted and chopped (我不吃橄欖, 所以沒加)
5 oz Feta cheese, crumbled

準備一小湯鍋和一中平底炒鍋. 小湯鍋裡放雞湯, 檸檬汁, 半茶匙鹽, 大火煮滾. 中炒鍋裡用中火熱二湯匙油, 加入couscous炒至金黃色後, 將小湯鍋裡的湯水倒入後加蓋, 看情況調低中小火, 慢慢煮到水分都被吸收後, 再倒入二湯匙油攪拌, 將couscous倒進一個大碗待涼到室溫.

另外煮二鍋水, 分別煮毛豆和紅蘿蔔, 起鍋後放進裝著冰水的碗, 然後再將水倒乾後, 倒入裝著couscous的大碗, 連同Parsley, 橄欖, Feta cheese攪拌, 嚐一下味道,看需不需要再加鹽.

1st cooking-2
Crab and Mango Salad with Toasted Flaked Coconut
四人份
1/2 Cup Dry Flaked Conconut, toast it
1 tb Olive Oil
2 Cups trimmed watercress
1 up snow pea sprouts (因為買不到, 所以沒用)
1 Cup small shrimp
2 1/3 Cups canned Crabmeat, drained (Costco有賣罐裝, 品質不錯)
1 Firm medium Mango, cut into thin strips
Cilantro, to garnish
1 medium Lime, cut into slices, to garnish (忘了切)

沙拉醬汁
1/3 cup light olive oil
1/4 cup lime juice
1 tb Fish sauce
1/2 small green chili, finely chopped (我不吃辣, 所以沒用)
1 TB finely chopped leaves
2 tb grated fresh Ginger
將所有材料放進果汁機裡打勻, 備用

將乾的揶子片放進烤箱略烤一下, 將蝦仁進熱水鍋燙熟, 取出後放進冰水碗, 再將蝦殼剝掉, 留尾, 先將所有的材料, 配上一半的椰子片一起拌勻, 裝盤, 最後撒上剩下的椰子片和香菜片和萊姆片裝飾.

1st cooking-5
Fish & Tofu Miso Soup
四人份
1/3 lb Fish Fillet, 切丁
2/3 lb Tofu, 切丁
4 TB Miso
2 TB 蔥末

5 Cups Water
1/4 tb Sugar
1/4 tb 魚精粉 

將水, 糖, 魚精粉, 裝鍋煮滾後先加魚塊和豆腐丁, 等滾後再加味曾, 最後一次滾後熄火, 撒上蔥花即可.