Recipes: Salad & Soup

Fennel, Crab & Orange Salad

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十一月初的一個週末和朋友去Berkeley的Zut! On Fourth的餐廳享用Brunch.  我點了ROCK CRAB SALAD (上圖) – pickled calamondin, cucumber, shaved fennel, avocado, capers, butter lettuce with buttermilk scallion vinaigrette, 口感清爽美味, 很對我的喜愛, 所以回家後就想要複製看看 (順便省下一盤沙拉的$18+taxes+tips).  上網查了buttermilk scallion vinaigrette沙拉醬汁的做法, 味道卻跟我記憶中的不同, 後來改試Citrus Dressing, 味道比較豐富, 層次明顯, 做給朋友吃的反應不錯, 便可以放上來和大家分享.

把所有的食材放在大碗中, 淋上沙拉醬汁, 拌勻再裝盤的味道會比較均勻, 但是樣子好像就沒那麼美, 所以我改用堆積木的方式, 一層層堆起, 再淋上沙拉醬汁, 方便我拍照留念.

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  • 1 bulb of fennel, trim and thinly shaved in ice water
  • butter lettuce or little gem lettuce or watercress
  • orange segments (save the juice for dressing)
  • cucumber, thinly sliced
  • red radish, thinly sliced
  • ripe avocado, sliced
  • white crabmeat (Costco有賣新鮮蟹肉罐頭)
  • Some capers
  • Citrus Dressing – Orange juice, Extra Virgin Olive Oil, honey, white wine vinegar, chopped mint, salt and freshly ground black pepper

我沒特別標示份量是因為你想多吃哪樣就多放一點, 不想吃的就不要放.  Citrus Dressing的各項份量我也沒有特別量, 基本上白酒醋和蜂蜜不用太多, 柳丁汁和橄欖油和薄荷葉可以多放, 然後嚐一下味道再斟酌. 最後把所有準備好的食材裝在大碗裡, 拌勻沙拉醬, 就可以享用了.

Recipes: Salad & Soup

泰式肉丸蝦仁雞湯

因為開始健身, 需要搭配飲食才能事半功倍, 所以最近晚餐都以湯品為主, 少吃點澱粉類, 好消化, 而且煮湯感覺簡單些.  我喜歡東方的清湯, 不喜歡西方的濃湯, 光是想到加了Cream之類的就覺得很肥.

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雖然湯品看起來不如主菜美麗上相, 但是味道可一點都不遜色喔.

材料 (Serves 4):

4 oz raw prawns

3 oz minced(ground) chicken or pork

3-4 large garlic cloves, finely chopped

1 garlic cloves, extra, finely chopped

1 coriander(cilantro)root, finely chopped

a few coriander(cilantro) leaves, for garnish (改成泰式九層塔)

1 spring onion(scallion), finely chopped

2 spring onion(scallion), finely chopped, for garnish 

2 tb preserved radish

1 TB finely sliced ginger

1 Chinese cabbage leaf, roughly chopped

2 TB Vegetable oil

a pinch of ground white pepper, plus extra, to sprinkle (沒加)

3 3/4 cups chicken or vegetable stock

2 TB light soy sauce

1 3/4 cups cooked rice (沒加)

作法:

1. Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly (leave each prawn joined along the base and at the tail, leaving the tail attached).

2. Heat the oil in a small wok or frying pan and stir-fry the finely chopped garlic until light golden.  Remove from the heat and discard the garlic.

3. Using a pestle and mortar or a small blender, pound or blend the coriander root, roughly chopped garlic, pepper and a pinch of sale into a paste.  In a bowl, combine the coriander paste with the chicken or pork and spring onion.  Using a spoon or your wet hands, shape the mixture into small balls about 1 cm across.

4. Heat the stock to boiling point in a saucepan.  Add the light soy sauce, preserved radish and 1 3/4 cups cooked rice (沒加白飯).  Lower the meatballs into the stock over a medium heat and cool for 3 minutes or until the chicken is cooked.  Add the prawns, ginger, and Chinese cabbage to the stock.  Cook for another 1 to 2 minutes or until the prawns open and turn pink.  Taste, then adjust the seasoning if necessary.

5. Garnish with spring onions and coriander leaves (改加泰式九層塔).  Sprinkle with ground white pepper (沒加白胡椒粉) and the garlic oil.

 

食譜來自The Food of Thailand.

Events, Food and Wine, Recipes: Desserts & Bread, Recipes: Main Dish, Recipes: Salad & Soup

2009 Food Network Potluck Party for Meetup Group

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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).
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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.  

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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 

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

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03. Edamame and Orange Salad – Linda & Greg 

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04. Sauteed Squid Japaness Style – Louisa & Greg 

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

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06. Tokyo Style Stew – Christine & Andy 

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07. Lemon Delight Cheesecake – Linda & Greg

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08. BBQ Ribs – Jared & Mar 

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

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10. Ketumbar ChickenElaine & Bob 

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

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12. Pacific-Rim
Glazed Flank Steak
Tom & Misty 

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13. Red Wine-Poached Pears – Ping & Eric 

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14. Tarte Tatin – Sharon & Jerome 

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15. Sweet Potato Fries with Basil Salt and Garlic MayonnaiseJackie and Keith

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16.
Fish Curry 
Elaine & Bob

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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.






Recipes: Salad & Soup

Farro Orzo Salad & Curried Celery Root and Apple Salad

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Farro Orzo Salad with Turkey Ham, Dried Cranberries and Roasted Squash

6 Servings

1/2 pound (1 1/3 cups) Farro (我用Orzo替代)
4 cups low-sodium chicken broth
sea salt and ground pepper
1 butternut squash (about 3 pounds)
8 TB extra-virgin olive oil
1/4 cup fresh lemon juice
1 tb honey
1 TB flat-leaf parsley, minced
6 oz boneless smoked turkey, cut into 1/2-inch cubes (我用Ham替代)
2/3 cup sweetened dried cranberries
3 green onions, sliced

1. 先將烤箱預熱到400F; 將Farro泡水半小時

2. 將 butternut squash削皮, 長方型對切, 去籽, 切成小塊, 用橄欖油, 一點鹽和胡椒粉拌一拌, 倒入鋪有錫薄紙的烤盤, 送出烤箱烤約十二分鐘, until tender but still slightly firm to the bite.

3. 將Farro瀝乾, 倒入平底鍋, 加雞湯和鹽, 高溫讓其滾後, 轉中小火慢煮, 不加蓋, 攪拌, 直到所有雞湯都被吸收, 約三十分鐘, 倒到另外一個大碗待涼 (煮Orzo是一樣的方法).

4. 準備一個塑膠或玻璃或陶瓷碗, 將檸檬汁, 蜂蜜, 義大利香菜, 鹽和胡椒粉倒入攪拌, 然後慢慢倒入橄欖油攪拌均勻, 試味後即成沙拉醬汁.

5. 將裝有Farro的大碗, 倒入butternut squash, dried cranberries, 火雞塊, 蔥段, 連同醬汁混合均勻即可食用.

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Curried Celery Root and Apple Salad with Golden Raisins

6 Servings

1 celery root (about 3/4 pound)
2 granny smith apples
2 tb fresh lemon juice
6 TB sliced and toasted almond
sea salt and ground pepper
1/2 cup plus 1 1/2 TB mayonnaise
1 1/2 tb honey
1 1/8 tb curry powder
6 TB golden raisins
2 TB flat-leaf parsley, coarsely chopped

1. 將 celery root 削皮, 用large holes of a box grater-shredder削成細絲.

2. 將青蘋果對切去籽, 切成細絲, 加一點檸檬汁, 以防變色.

3. 準備一個塑膠或玻璃或陶瓷碗, 將檸檬汁, 蜂蜜, 美奶滋, 咖哩粉, 鹽和胡椒粉倒入攪拌, 試味後即成沙拉醬汁.

4. 準備一個大碗, 將 celery root絲, 蘋果絲, 杏仁, 葡萄乾, 義大利香菜全部混合, 加入醬汁即可.

(以上食譜取自New Flavors for Salads by Williams-Sonoma, 我很喜歡這本沙拉食譜書, 因為使用很多水果食材, 而我特愛沙拉裡有水果, 而且做法多半簡易, 味道清新)

Recipes: Salad & Soup, Rocky Mountain School of Photography

My First Cooking in Missoula

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.