記得在國內時，未婚夫問我的家人我有什麽缺點，父母輕描淡寫地說：“貪玩兒”，姨媽很直率地說：“不會做飯！趕快學吧！”說完她的眼淚就噗啦啦地流淌下來，生怕我們吃不上飯。未婚夫用他僅有的一點兒中文說：“我們不吃，或者去飯館兒。”逗得大家哄堂大笑。
先生做好了餓肚子的準備，以為我真的不會做飯，其實沒吃過豬肉，還沒見過豬跑嗎？小時候六七歲還是用蜂窩煤火的時候，我就熬粥揉麵，賣肉的叔叔還以為我手上的麵是過家家留下的呢。大家聚到一起的時候，姥爺表哥都是烹飪高手，哪裏輪的到我掌勺呀？可打打下手，一起包餃子擀皮兒這些活兒還是做過的。
真正有了自己的家，先生很驚訝地發現我還是會做飯的，而且他很容易滿足，做什麽都誇好。小姑子開玩笑說你害得我們不能去中餐館了。我想著就是把味道做得複雜一些，酸甜苦辣鹹都添進去，選最好的料，做出來自然差不了。趕碰到那些真正會做飯的朋友麵前，我就露餡兒了。
～今天試試微甜葡萄酒zinfandel燒牛肉，配上番茄土豆胡蘿卜，還有自家產的大棗兒～
原材料如上圖：
～牛肉3-4 磅，切成2-3厘米塊狀
～3-4個大號西紅柿，切成小丁
～紅皮土豆1~2磅，切成2厘米見方的塊
～胡蘿卜一磅切成小塊
～zinfandel微甜金粉黛酒半瓶
～橘子皮調味
～大紅棗適量
～海鹽，醬油，可樂半聽，燒烤醬調料
1. 鍋底放少許橄欖油，開大火，加入牛肉翻炒至四麵變棕色
2.加入半瓶zinfandel酒，蓋上鍋蓋，悶燒片刻，撇去浮沫
3.加入西紅柿丁，和一兩個橘子皮撕成小塊，這些最後都會化在湯汁裏，加少許鹽改中火
4.一小時後加入醬油，鹽適量，燒烤醬3勺，半聽可樂調味
5.半小時後加入土豆塊，胡蘿卜塊。我喜歡紅土豆果實比較清爽緊密。
6.再過半小時，若需要再添加醬油鹽調味。快出鍋時最後十分鍾加入冷凍紅棗（如果是幹棗，可以提前一些加）
先加的番茄幫助牛肉綿軟，橘皮輕輕一碰就碎在湯裏增添清香，微甜的金粉黛酒讓汁水濃鬱，後添的土豆胡蘿卜和牛肉一起成熟，借用可樂，酒和燒烤醬的複雜味道讓做出來的食品有層次感，嚐嚐吧！
去年大棗豐收了，做了酒棗，送人，剩下的冷凍，熬粥，這不，燉肉時也用上了
～～～～～～～～～～～～～～～～～～～～～～～～～～～～
你看過電影Julie&Julia嗎？影片裏小職員Julie不甘寂寞，開了美食博客，準備每天做一兩份法國美食，為自己定下計劃365天524個菜譜，學習烹飪大師Julia Child的方子。
讓我想起多年前我常在電視裏看到Julia Child講解如何做飯，先生和我常常學她高揚的語調...她的聲音真是讓人過耳不忘。
影片裏的Julia與丈夫在五十多年前來到法國，潛心學習法式烹調，並著書將正宗法式大餐教給美國主婦們。誰不是生活中一點一滴學出來的呢？
Ingredients
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered
Cooking Directions
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle
position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
♨酒香牛肉～晚餐電影Julie and Julia
京燕花園 (2012-01-28 14:25:32) 評論 (35)記得在國內時，未婚夫問我的家人我有什麽缺點，父母輕描淡寫地說：“貪玩兒”，姨媽很直率地說：“不會做飯！趕快學吧！”說完她的眼淚就噗啦啦地流淌下來，生怕我們吃不上飯。未婚夫用他僅有的一點兒中文說：“我們不吃，或者去飯館兒。”逗得大家哄堂大笑。
先生做好了餓肚子的準備，以為我真的不會做飯，其實沒吃過豬肉，還沒見過豬跑嗎？小時候六七歲還是用蜂窩煤火的時候，我就熬粥揉麵，賣肉的叔叔還以為我手上的麵是過家家留下的呢。大家聚到一起的時候，姥爺表哥都是烹飪高手，哪裏輪的到我掌勺呀？可打打下手，一起包餃子擀皮兒這些活兒還是做過的。
真正有了自己的家，先生很驚訝地發現我還是會做飯的，而且他很容易滿足，做什麽都誇好。小姑子開玩笑說你害得我們不能去中餐館了。我想著就是把味道做得複雜一些，酸甜苦辣鹹都添進去，選最好的料，做出來自然差不了。趕碰到那些真正會做飯的朋友麵前，我就露餡兒了。
～今天試試微甜葡萄酒zinfandel燒牛肉，配上番茄土豆胡蘿卜，還有自家產的大棗兒～
原材料如上圖：
～牛肉3-4 磅，切成2-3厘米塊狀
～3-4個大號西紅柿，切成小丁
～紅皮土豆1~2磅，切成2厘米見方的塊
～胡蘿卜一磅切成小塊
～zinfandel微甜金粉黛酒半瓶
～橘子皮調味
～大紅棗適量
～海鹽，醬油，可樂半聽，燒烤醬調料
1. 鍋底放少許橄欖油，開大火，加入牛肉翻炒至四麵變棕色
2.加入半瓶zinfandel酒，蓋上鍋蓋，悶燒片刻，撇去浮沫
3.加入西紅柿丁，和一兩個橘子皮撕成小塊，這些最後都會化在湯汁裏，加少許鹽改中火
4.一小時後加入醬油，鹽適量，燒烤醬3勺，半聽可樂調味
5.半小時後加入土豆塊，胡蘿卜塊。我喜歡紅土豆果實比較清爽緊密。
6.再過半小時，若需要再添加醬油鹽調味。快出鍋時最後十分鍾加入冷凍紅棗（如果是幹棗，可以提前一些加）
先加的番茄幫助牛肉綿軟，橘皮輕輕一碰就碎在湯裏增添清香，微甜的金粉黛酒讓汁水濃鬱，後添的土豆胡蘿卜和牛肉一起成熟，借用可樂，酒和燒烤醬的複雜味道讓做出來的食品有層次感，嚐嚐吧！
去年大棗豐收了，做了酒棗，送人，剩下的冷凍，熬粥，這不，燉肉時也用上了
～～～～～～～～～～～～～～～～～～～～～～～～～～～～
你看過電影Julie&Julia嗎？影片裏小職員Julie不甘寂寞，開了美食博客，準備每天做一兩份法國美食，為自己定下計劃365天524個菜譜，學習烹飪大師Julia Child的方子。
讓我想起多年前我常在電視裏看到Julia Child講解如何做飯，先生和我常常學她高揚的語調...她的聲音真是讓人過耳不忘。
影片裏的Julia與丈夫在五十多年前來到法國，潛心學習法式烹調，並著書將正宗法式大餐教給美國主婦們。誰不是生活中一點一滴學出來的呢？
Ingredients
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered
Cooking Directions
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle
position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.