suezi-q的博客

海外存知己,天涯若比鄰. 我們的共同愛好讓我們聚在一起,讓我們以食為慶吧!
個人資料
suezi-q (熱門博主)
  • 博客訪問:
正文

泰式海鮮沙拉, 兩款法式麵包, 香草雞脯晚飯

(2012-07-01 14:20:00) 下一個
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


Photobucket

Photobucket

Photobucket

Photobucket

Photobucket





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.

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket


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…

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket



配了沙拉, 法式奶油麵包 (brioche),

Photobucket


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


Photobucket

Photobucket

Photobucket



第二天早上才想到拍裏麵的組織:

Photobucket



[ 打印 ]
閱讀 ()評論 (1)
評論
liu-fu 回複 悄悄話 有這麽巧的媳婦,你說是不是個寶?
登錄後才可評論.