煎牛排晚餐, Lemon meringue tart

煎牛排晚餐 –

用了Costco買的Bone in rib eye steak

迷迭香(rosemary), 百裏香(thyme), 蒜(不用剝皮), 鍾爛, 跟橄欖油, 鹽, 胡椒一起把牛排抹勻醃幾個小時,




用厚鐵鍋拚命燒熱, 我是在外麵爐上燒的, 放入牛排(切掉外圍的肥肉, 取下香料,怕燒焦), 兩麵各煎4-5分鍾, 肉內溫度達118F就取出, 鬆蓋錫紙保溫和歇息, 鐵鍋加黃油把香料炒香待會兒澆在牛排上,








另做了個Blue cheese compound butter:

用Blue cheese, butter, brandy活在一起, 卷成圓筒型, 放冰箱冷藏, 用時切塊, 放在牛排上, 還有用在烤土豆上:








烤土豆, Baked potatoes:

Poke some holes with a fork, drizzle with olive oil, and bake in 375F oven for 1 hour.

Serve with blue cheese compound butter and chopped parsley.











炒蔬菜, Sautéed veggies:

Sugar snap peas, red bell pepper and sweet purple onion sautéed with extra virgin olive oil and seasoned with salt and black pepper.















他們實在等不下去啦, 開吃!




尾聲:


Lemon meringue tart


很容易, 很好吃的甜點, 本來隻是做 Tart, 可是多出來的蛋白就幹脆打成了meringue再烤一下, 沒想到是特別好吃.


American Test Kitchen 的Lemon Tart的方子:

Meringue is from Williams-Sonoma’s Baking Essential Lemon Meringue Pie.




Crust:

用food processor 打勻, 捏成團, 進冰箱 1小時, 杆平放在Tart pan 裏, Blind bake at 375F for 20 minutes 金黃,




Filling:

蛋黃,蛋, 糖拌勻, 倒入檸檬屑和檸檬汁, 放爐上用中小火加熱煮成糊糊, 趁熱過瀝, 倒入撻殼盤裏, 375F烤15分種, 取出, 略冷卻, 這時蛋白料打發, 倒在撻上, 進烤箱, 350F烤10分鍾, 金黃.


















兒子在跟我搶啊, 我拍都來不及拍完就給他吃完啦, 還說, “this really hits the spot.”

這就是我愛做飯的動力.

[秋天的腳步]

我也要！

[donkey_girl]

Nice!

[anahiyiyi]

非常好！
欣賞！

[ncpga]

分點兒給我吧。