泰式海鮮沙拉, 兩款法式麵包, 香草雞脯晚飯
近來真得沒做啥東西, 到是常去蹭吃蹭喝的.
這是帶去爬梯的兩道小吃拿來湊熱鬧.
泰式海鮮沙拉
這道菜類似我做過的泰式涼拌包菜:
http://blog.wenxuecity.com/myblog/27022/201106/16721.html
這次用的材料:
2 LB無殼 蝦, 開水燙熟, 進 冰水泡一下, 瀝幹,
2 LB小魷魚, 清理好, 切塊, 用加了太白粉冷水泡一下, 進開水燙熟, 在擠了檸檬汁的冰水裏泡一下, 瀝幹,
2 把粉絲, 熱水泡軟, 剪段,
1/2 棵生菜,切絲,
1/4 甜洋蔥,切絲,
1把櫻桃蘿卜, 切片,
3 根 青蔥, 切花,
3 小黃瓜, 切片,
1 把香菜, 切碎,
1 枝薄荷葉, 撕碎,
以上擺好/拌勻, 澆上醬汁, 吃時再拌勻.
醬汁: 甜酸辣鹹 按自己口味再調整,
4 -6 泰小辣椒,
4-6 蒜,
3TB 青檸汁,
3TB 魚露,
3TB 椰糖,
3TB 涼水
法式薄餅 Provencal Fougasse,
Recipe from Saveur: http://www.saveur.com/article/Recipes/Provencal-Bread-with-Olives-and-Herbs-Fougasse
略有改動,
1 tsp. active dry yeast
1 tsp. sugar
4 1⁄2 cups flour
2 tbsp. extra-virgin olive oil,
plus more for brushing loaves
1 tsp. kosher salt
Cornmeal, for dusting
1⁄2 cup minced kalamata olives
1⁄4 cup minced green olives
2 tbsp. minced fresh parsley
2 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
Sea salt and cracked black pepper,
to taste
1. In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.
2. Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8" x 5" triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.
我沒用橄欖, 香草我用了, rosemary, oregano, thyme, garlic, red pepper flakes, 我把香料用橄欖油慢火熬了一下, 可做粘醬用.
我做了兩張大餅, 一個帶去爬梯, 一個自己試吃.
香草雞脯晚飯
多出的香料油, 加點鹽和胡椒, 用來醃雞脯肉, 冰箱過夜, 第二天拿出來, 回到室溫, 用很燙的厚平底鍋兩麵煎金黃, 約4-5分鍾一麵, 再進375F烤箱10分鍾. 肉內溫度達160F, 取出, 歇5-8分鍾, 就可切片享用.
我的烤箱正好是熱的, 如不用烤箱, 煎黃後改中小火在爐上再把肉煎到同樣的溫度. 可能不如烤箱容易掌握火候.
非常入味和香嫩, 感覺這次的火候真的可以得到 “chopped” judges 的認可, 嗬嗬…
配了沙拉, 法式奶油麵包 (brioche),
法式奶油麵包 – Authentic Brioche
這個法式奶油麵包也是網上的方子, 是我的法國同事推薦的.
這個方子看起來很繁瑣, 但很詳細準確. 隻是我做的形狀不好. 口感很輕盈, 奶香.
http://www.finecooking.com/recipes/authentic-brioche.aspx
材料:
1 lb. 2 oz. (4 cups) unbleached all-purpose flour
1/3 cup granulated sugar
1/2 oz. (4-1/2 tsp.) active dry yeast, preferably Red Star brand
1/2 oz. (2 tsp.) table salt, plus a pinch for the egg wash
4 large eggs, at room temperature, plus 2 large eggs and 1 large egg yolk for the egg wash
4 oz. (1/2 cup) whole milk, at room temperature
8 oz. (1 cup) unsalted butter, cut into 16 pieces, slightly softened; more for the pans
第二天早上才想到拍裏麵的組織:
近來真得沒做啥東西, 到是常去蹭吃蹭喝的.
這是帶去爬梯的兩道小吃拿來湊熱鬧.
泰式海鮮沙拉
這道菜類似我做過的泰式涼拌包菜:
http://blog.wenxuecity.com/myblog/27022/201106/16721.html
這次用的材料:
2 LB無殼 蝦, 開水燙熟, 進 冰水泡一下, 瀝幹,
2 LB小魷魚, 清理好, 切塊, 用加了太白粉冷水泡一下, 進開水燙熟, 在擠了檸檬汁的冰水裏泡一下, 瀝幹,
2 把粉絲, 熱水泡軟, 剪段,
1/2 棵生菜,切絲,
1/4 甜洋蔥,切絲,
1把櫻桃蘿卜, 切片,
3 根 青蔥, 切花,
3 小黃瓜, 切片,
1 把香菜, 切碎,
1 枝薄荷葉, 撕碎,
以上擺好/拌勻, 澆上醬汁, 吃時再拌勻.
醬汁: 甜酸辣鹹 按自己口味再調整,
4 -6 泰小辣椒,
4-6 蒜,
3TB 青檸汁,
3TB 魚露,
3TB 椰糖,
3TB 涼水
法式薄餅 Provencal Fougasse,
Recipe from Saveur: http://www.saveur.com/article/Recipes/Provencal-Bread-with-Olives-and-Herbs-Fougasse
略有改動,
1 tsp. active dry yeast
1 tsp. sugar
4 1⁄2 cups flour
2 tbsp. extra-virgin olive oil,
plus more for brushing loaves
1 tsp. kosher salt
Cornmeal, for dusting
1⁄2 cup minced kalamata olives
1⁄4 cup minced green olives
2 tbsp. minced fresh parsley
2 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
Sea salt and cracked black pepper,
to taste
1. In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.
2. Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8" x 5" triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.
我沒用橄欖, 香草我用了, rosemary, oregano, thyme, garlic, red pepper flakes, 我把香料用橄欖油慢火熬了一下, 可做粘醬用.
我做了兩張大餅, 一個帶去爬梯, 一個自己試吃.
香草雞脯晚飯
多出的香料油, 加點鹽和胡椒, 用來醃雞脯肉, 冰箱過夜, 第二天拿出來, 回到室溫, 用很燙的厚平底鍋兩麵煎金黃, 約4-5分鍾一麵, 再進375F烤箱10分鍾. 肉內溫度達160F, 取出, 歇5-8分鍾, 就可切片享用.
我的烤箱正好是熱的, 如不用烤箱, 煎黃後改中小火在爐上再把肉煎到同樣的溫度. 可能不如烤箱容易掌握火候.
非常入味和香嫩, 感覺這次的火候真的可以得到 “chopped” judges 的認可, 嗬嗬…
配了沙拉, 法式奶油麵包 (brioche),
法式奶油麵包 – Authentic Brioche
這個法式奶油麵包也是網上的方子, 是我的法國同事推薦的.
這個方子看起來很繁瑣, 但很詳細準確. 隻是我做的形狀不好. 口感很輕盈, 奶香.
http://www.finecooking.com/recipes/authentic-brioche.aspx
材料:
1 lb. 2 oz. (4 cups) unbleached all-purpose flour
1/3 cup granulated sugar
1/2 oz. (4-1/2 tsp.) active dry yeast, preferably Red Star brand
1/2 oz. (2 tsp.) table salt, plus a pinch for the egg wash
4 large eggs, at room temperature, plus 2 large eggs and 1 large egg yolk for the egg wash
4 oz. (1/2 cup) whole milk, at room temperature
8 oz. (1 cup) unsalted butter, cut into 16 pieces, slightly softened; more for the pans
第二天早上才想到拍裏麵的組織:
選擇“Disable on www.wenxuecity.com”
選擇“don't run on pages on this domain”
