羊蹄燉雜豆晚餐 – Braised lamb shanks with mixed beans, New York cheesecake
好久沒來私房啦, 大家還記得我嗎, 我就是那個會做大鍋飯的人, 今天再帶一大鍋菜給大家問個好.
一道很溫馨,很家常的法式菜, 天涼吃它很舒服,我家很愛吃這樣慢燉一鍋煮的菜, 味濃, 營養價值高,又很實在的, 大人孩子們都挺享受的.
以前上過類似的,燉牛肉, 牛腱,牛尾, 等菜, 大同小弈,可以自己隨便改變.
材料:
雜豆,1LB, seven mixed beans and barley, from Trader Joe’s
A:
小羊蹄, 6個,
鹽, 黑胡椒,
麵粉1/2杯,
橄欖油,2TB
B:
洋蔥1個切碎,
芹菜, 2條, 切碎,
胡蘿卜2根,刨皮, 切碎,
C:
蒜, 6粒,切碎,
羅勒,basil, 切碎
巴西利荊, Parsley stems, 切碎,(用掉它,不浪費),
百裏香,1拺, Thyme,
香葉, 3片, Bay leaves,
番茄膏,3TB,tomato paste,
D:
紅酒2 杯,
雞湯,1罐, 約2杯,
碎番茄,一罐,diced tomatoes,
E:
鹽, 黑胡椒,
巴西利葉, Parsley leaves 切碎,
檸檬皮削
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做法:
- 把雜豆用水, 加一小勺蘇打粉(baking soda,helps de-gas the beans),幫豆類去漲氣和易熟的作用, 泡一小時, 瀝幹, 倒入高壓鍋, 壓15分鍾,
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- 羊蹄,撒鹽, 黑胡椒, 粘上麵粉, 撣掉多餘的,
- 加熱可進烤箱的重鐵鍋 , 倒入橄欖油, 燒熱, 放入羊蹄,分兩次, 兩麵煎金黃, 取出,
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我是這樣煎的, 爐周邊放錫伯紙, 鍋上麵加網蓋, 頂上麵用大抽油煙機, 萬無一失,
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- 放洋蔥, 芹菜, 胡蘿卜, 炒軟,
-加蒜,歐芹梗, 羅勒, 百裏香,香葉, 炒香,
-加番茄膏, 炒香,
- 加酒, 把鍋底的焦渣刮鬆, 大火燒滾, 讓酒精揮發
-加雞湯, 碎番茄,大火燒滾,
-加羊蹄,
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- 蓋蓋, 進325F烤箱底層烤2小時,
- 烤箱取出, 取出百裏香梗, 香葉, 撇掉浮油,
- 倒入壓好的豆, 在爐上, 加鹽, 黑胡椒調味, 再開蓋燉10分種,略收汁,
- 撒巴西利葉, 檸檬皮削,
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可蓋在土豆泥上吃,或配麵包吃, 很美味, 很溫暖.
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又瞎開了一瓶普通的紅酒, 兒子放了一些他的寶貝飲料, 把wine cooler 溫度調太低了, 好在我們還沒有能力區別不同情況,
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發現我家飯桌少一位人吧? 女兒上大學啦, 這也是我沒來私房的一個原因.
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甜點 – 焦糖奶酪蛋糕
用櫻的紐約奶酪蛋糕配方, 用量加了一倍, 做法略改了一點, 加了焦糖表麵, 很好吃,
原貼:
http://blog.wenxuecity.com/blogview.php?date=200712&postID=4872
材料:
A:
材料:(9"托底烤盤)
Cream Cheese 500g
Sour Cream 400ml
鮮奶油 400ml
糖 240g
雞蛋 6支
玉米澱粉 4大勺
檸檬汁 2大勺
香草精 1TB
B: 底殼, (我用了底殼)
4 oz melted butter, 溶化的黃油,
27 香酥餅幹,
¼ c sugar
9”X 3” 圓烤盤 , 脫底的, 噴油, 底貼上烤紙, 外麵再包上鋁紙,
把B料用food processor 打成泥,鋪在烤盤底,進350F烤箱烤15分鍾, 酥黃取出, 冷卻.
把A料用food processor 一起打, 加入烤盤, (注: 烤盤邊用剩的黃油刷一下, 好脫模).
烤箱預熱300F, 放在有水的烤盤上, 水不要太多, 烤1-1.5小時, 用竹簽插入取出, 光滑就好了, 關火, 開烤箱門一分鍾, 再關門, 留烤箱2小時, 烤箱取出後, 放架上徹底冷卻, 用玻璃紙蓋好, 放冰箱,
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第二天, 取出烤盤, 撒糖粉, 用火燒焦糖粉, 開吃.
在冰箱裏呆的時候, 少了一角, 兒子說我家冰箱有鬼, 鬼節提前到了.
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還是那句話, 養家糊口的美味菜就這樣完成啦.
謝謝大家!