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我和兒子的複活節晚餐,
LG出差沒回, 女兒去田納西度春假 (去幫他們重建家園做義工) 剛回學校不能回來, 就我們母子兩過節.
烤牛肉晚餐, 人少吃飯, 現在去 Ｔｒａｄｅｒ Ｊｏｅ＇ｓ 買東西就多了,
買了塊最小(2LB)的 rib－eye roast, 抹上橄欖油, 鹽, 胡椒, 鑄鐵鍋在烤箱裏一起預熱到450F，放入肉, 烤1０分鍾, 再調低溫度到３５０Ｆ， 烤３０， 肉內溫度達 １２２Ｆ， 取出, 醒1５分鍾,
烤土豆, 胡蘿卜, 紅甜椒, 甜洋蔥:
土豆, 胡蘿卜切粗條, 拌橄欖油, 鹽, 胡椒, 百裏香(rosemary), 450F 烤到金黃, 中間翻動一次.
紅甜椒, 甜洋蔥, 切粗絲, 拌橄欖油, 鹽, 胡椒, sage, thyme, 450F 烤軟, 中間翻動一次,
黑麵包:
給醜天使MM交作業, 天使MM推薦的這個方子, 非常好吃, 絕對是保留方子, 謝謝天使MM！
:
我也是用下麵這個方子的材料全部直接丟進麵包機烤出來，
Outback Steak house Bread (no rye)
http://www.cdkitchen.com/recipes/recs/394/OutbackSteakhouseHoneyWheat64760.shtml
1 1/2 cup water – warmed （用咖啡代替了）
2 tablespoons butter -- softened
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee （我用了一杯咖啡加 １／２杯水代替了這個和水）
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color – optional (我用了caramel syrup, 不黑,但味道好吃)
3 tablespoons cornmeal -- for dusting (用了點麥片)
Directions:
Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.
Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.
Bake at 350 for 20-25 minutes. Serve warm with whipped butter.
甜點, Plum Flognarde
上次做過一次法式櫻桃烤布丁, Cherry Clafouti ， 覺得很簡單，很好吃． 這次用李子來做, 更好吃, 更酸. Modified from Williams-Sonoma French Essential Cook Book
材料和做法:
６個 很熟的李子一切四,
１ TB butter for coating the baking dish, 黃油用來抹在烤盤上,
打勻兩樣:
1/3 cup sugar, 糖,
3 eggs, 蛋,
加入:
1 cup whole milk
¼ cup heavy cream,
1 tsp vanilla extract, 香草精,
篩入:
2/3 cup AP flour, 麵粉,
¼ tsp salt, 鹽,
烤盤抹上黃油倒入李子, 把其他材料和勻倒入烤盤,進350F烤35-40分鍾.
成品冷後, 灑上:
Confectioners’ sugar for dusting
LG出差沒回, 女兒去田納西度春假 (去幫他們重建家園做義工) 剛回學校不能回來, 就我們母子兩過節.
烤牛肉晚餐, 人少吃飯, 現在去 Ｔｒａｄｅｒ Ｊｏｅ＇ｓ 買東西就多了,
買了塊最小(2LB)的 rib－eye roast, 抹上橄欖油, 鹽, 胡椒, 鑄鐵鍋在烤箱裏一起預熱到450F，放入肉, 烤1０分鍾, 再調低溫度到３５０Ｆ， 烤３０， 肉內溫度達 １２２Ｆ， 取出, 醒1５分鍾,
烤土豆, 胡蘿卜, 紅甜椒, 甜洋蔥:
土豆, 胡蘿卜切粗條, 拌橄欖油, 鹽, 胡椒, 百裏香(rosemary), 450F 烤到金黃, 中間翻動一次.
紅甜椒, 甜洋蔥, 切粗絲, 拌橄欖油, 鹽, 胡椒, sage, thyme, 450F 烤軟, 中間翻動一次,
黑麵包:
給醜天使MM交作業, 天使MM推薦的這個方子, 非常好吃, 絕對是保留方子, 謝謝天使MM！
:
我也是用下麵這個方子的材料全部直接丟進麵包機烤出來，
Outback Steak house Bread (no rye)
http://www.cdkitchen.com/recipes/recs/394/OutbackSteakhouseHoneyWheat64760.shtml
1 1/2 cup water – warmed （用咖啡代替了）
2 tablespoons butter -- softened
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee （我用了一杯咖啡加 １／２杯水代替了這個和水）
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color – optional (我用了caramel syrup, 不黑,但味道好吃)
3 tablespoons cornmeal -- for dusting (用了點麥片)
Directions:
Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.
Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.
Bake at 350 for 20-25 minutes. Serve warm with whipped butter.
甜點, Plum Flognarde
上次做過一次法式櫻桃烤布丁, Cherry Clafouti ， 覺得很簡單，很好吃． 這次用李子來做, 更好吃, 更酸. Modified from Williams-Sonoma French Essential Cook Book
材料和做法:
６個 很熟的李子一切四,
１ TB butter for coating the baking dish, 黃油用來抹在烤盤上,
打勻兩樣:
1/3 cup sugar, 糖,
3 eggs, 蛋,
加入:
1 cup whole milk
¼ cup heavy cream,
1 tsp vanilla extract, 香草精,
篩入:
2/3 cup AP flour, 麵粉,
¼ tsp salt, 鹽,
烤盤抹上黃油倒入李子, 把其他材料和勻倒入烤盤,進350F烤35-40分鍾.
成品冷後, 灑上:
Confectioners’ sugar for dusting
太喜歡你的菜了,這個周末我準備學你的那些泰國菜,太饞人了。
謝謝!
你用了同類的麵粉嗎, 因為麵粉不同吸水性不同, 我做了三次了都是這樣, 還有就是烤好馬上從烤盆裏拿出來放在架子上冷卻也很關鍵的. 我的麵包機是象印牌的, Zojirushi, 有的麵包機烤出來也不同. 如果都是一樣, 就加點幹粉也行. 祝你下次更成功!
你的圖片看起來好像不這樣，是嗎？
也許是我得增加點麵粉或是減少水量。
謝謝你分享這麽多好菜。