燜烤豬肉夾饃等-

燜烤豬肉: 采納了墨西哥的 Carnitas, 和夏威尼 Kalua pig, 吃法和做法, 把它變成適合我們的中國胃, 真的很好吃, 做出來的肉入口即化.

叉燒醬醃豬肉, (one big piece of pork shoulder meat, 3-4 LB), 一天一夜,



葉子洗淨, 燙開水, 中間硬梗子剪掉,


把肉緊緊包好, 外麵再包上錫紙,


進400F烤箱烤一小時, 再350F烤1小時, 關火後留在烤箱半小時.


烤好了,打開, 用叉子分成絲,






麵粉用麵包機發麵, 做成荷葉餅, 自己吃, 整型就將就一下吧. 近來愛用韓國麵粉, 覺得口感很細膩,




買的生的餅, 烙一下1-2分鍾一片, 就好了,


配上蔥絲, 香菜, 甜麵醬, 糖醋黃瓜,










早餐-

Lox & Bagel:

Smoked Salmon:



Bagel, cream cheese, smoked salmon, red sweet onion, tomato, caper, lemon juice, salt & pepper, fennel.






兒子給他自己做after school snack-

貝果一切二, 抹上意麵醬, 放一把馬薩洛啦氣司, 放一片番茄, 撒一點Parm cheese, 鹽和胡椒, 進350F小烤箱 (toast oven) 烤10分鍾, 取出, 放幹辣椒屑, basil,











甜點:

Carrot Cake (recipe from America’s test kitchen),

做法沒完全照搬, 做糕點習慣了自己那幾個步驟, 反正都是差不多, 總是幹濕分開, 幹的篩過, 一旦加入到濕料後, 就不要拌過頭了, 如果用牛油就要跟糖先打發, 糖要打化, 加蛋再打發….如果加堅果, 水果, 果幹等, 一般最後放…. 如有分蛋, 蛋白打到soft peak, 會濕嫩一點, 打得太stiff 的話就幹爽一點, 看你要哪個效果.


dry ingredients:
2 1/2 cup AP flour,麵粉,
1 1/4 tsp baking powder, 發泡粉,
1 tsp baking soda,蘇打粉,
1 1/4 tsp cinnamon,桂皮粉,
1/2 tsp nutmeg,
1/8 tsp cloves,丁香粉,
1/2 tsp salt, 鹽,

wet ingredients:
4 large eggs, 蛋,
1 1/2 cup sugar,白糖,
1/2 cup brown sugar,紅糖,
1 ½ cup oil, 菜油,
1 lb peeled and grated carrots, 胡蘿卜絲,

cream cheese frosting:
8 oz cream cheese, softened, 凝乳酪,
5 tbs butter, softened, 黃油,
1 tbs sour cream, 酸乳,
½ tsp vanilla extract, 香草精,
1 ¼ cup of confestioners’ sugar, 糖粉,

process these in a food processor until combined


Sift dry ingredients together in a bowl, set aside

whisk egg and sugar until frothy, add oil slowly while whisking, whisk in dry ingredients until combined, stir in carrots, pour the batter into a oil sprayed 9 by 13-inch cake pan, bake in 350F pre-heated oven for 40 minutes, cool on wire rack for 2 hours, top with cream cheese frosting.








這個蛋糕很moist, 不放frosting也很好吃.