紫色偶然
懷念那些偶然的瞬間帶給我的驚喜~~~
8月15是老公的生日，正好他那天要去西雅圖辦事。我提前一個星期給他做了一個簡單的生日晚餐，之後的周末，我們邀請他的父母、弟弟和他女朋友來家裏聚餐。他弟弟是vegetarian，這讓我有些為難——我除了拌生菜沙拉，做什麽菜都喜歡加肉或海鮮。為此我特意去買了幾本菜譜，一番精挑細選才決定了當天的menu~~
先看看讓我忙了一個通宵的大Party——
全景沒有來得及拍，讓我好生後悔。五顏六色一大桌子的菜非常漂亮，請大夥開動想象力吧~~
PS, 做法我附在最後與大家共享~~~
Strawberry Spinach Salad (草莓菠菜沙拉)——材料有：小菠菜、燙熟的蘆筍、草莓片、pecan (美洲山核桃)。
Tuscan Tuna Stuffed Pasta Salad (托斯卡納式吞拿魚意大利麵沙拉)——大shell型的pasta，裏麵填了用沙拉醬拌好的tuna、kidney bean、紅椒、歐芹，還有罐裝的Fried Onion。用檸檬、butter lettuce裝飾。
近照
這四個是給他弟弟特別做的vegetarian的，用切碎的做壽司用的煎蛋皮代替吞拿魚~~~
Smoked Turkey(Ham) Bagel Snacks (熏火雞百吉餅)——mini bagel夾奶酪醬、火雞或火腿片、黃瓜片做成的小快餐~~
中間兩個用西紅柿代替了肉片，給他弟弟的~~
下麵墊了紫蘇葉做裝飾~~
Devilish Eggs (法式填蛋)~~~~
用紅椒做裝飾~~~
Seafood Paella (西班牙海鮮飯)——這是當天的主食，一大盤子上桌很快就見底了，沒來得及拍下來。這是我搶到自己碗裏的~~
還為他弟弟做了一個Vegetarian Risotto(素意大利調味飯)，當時沒有照下來，之後全被打包了~~
Punch (果汁酒)——大受歡迎的飲料，用了拉姆酒和桃子汁~~~
裏麵加了桃子、菠蘿，用lime (酸橙)、薄荷葉裝飾~~~
Blueberry Pie (藍莓派)
給老公做的Tiramisu生日蛋糕——絲帶還是Stila的，hoho~~~，
老公看到的時候還以為是我買的呢~~
草莓代表俺對領導的一顆紅心~~
果盤——冰箱滿了，也就沒多買水果。隻有做菜剩下的菠蘿、草莓和小李子~~
從私房小菜學到的菠蘿切法~~
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下麵是提前一周單獨為老公慶生的二人晚餐——
Turkey-Broccoli Roll-Ups (火雞花椰菜卷)
香蕉蛋糕~~
Festive Franks (香腸卷)
Chicken and Rice Puffs (雞肉米飯塔)
合照~~
近照1~~
近照2~~
第一次用鮮奶油做的蛋糕——老公不喜歡Cheese cake，我做了這個黑森林。
上麵的裝飾是草莓、木瓜和藍莓~~
看把他樂的~~~
您就切吧，我相機都舉不穩了~~
“心”碎了~~~
瓜分到的第一塊~~
看看裏麵夾了多少草莓呀，腐敗吧~~~
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Strawberry Spinach Salad（Makes 4 servings）
1 pound asparagus spears
1/4 cup poppy seed or Italian salad dressing
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
8 cups torn spinach or mixed greens
2 cups sliced strawberries and/or blueberries
1/4 cup pecan halves
1、Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus into 1-inch pieces. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 Minutes or till crisp-ten¬der; drain. Rinse with cold water. Let asparagus stand in cold water till cool; drain again.
2、Meanwhile, for dressing, stir together poppy seed or Italian salad dressing, orange peel, and orange juice. Set dressing aside.
3、In a large salad bowl combine spinach or mixed greens, strawberries or blueberries, and asparagus. Divide salad mixture among four salad plates. Stir dressing again. Drizzle dressing over each salad. Sprinkle with pecans.
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Tuscan Tuna Stuffed Pasta Salad（Makes 8 servings）
16 uncooked jumbo pasta shells
1/2cup balsamic vinaigrette salad dressing
1/4cup chopped fresh basil or parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 can (15 ounces) white kidney beans, rinsed and drained
1 can (6 ounces) white tuna packed in water, drained and flaked
1 jar (4 ounces) chopped pimiento, rinsed and drained
1 1/3 cups French's French Fried Onions, divided
1．Cook pasta shells according to package directions, using shortest cooking time. Drain; rinse under cold running water. Set aside.
2．Combine salad dressing, basil, salt and pepper in medium bowl; whisk until well blended. Stir in beans, tuna, pimiento and =2/3cup French Fried Onions.
3．Spoon 3 tablespoons bean mixture into each pasta shell. Sprinkle with remaining =2/3 cup onions.
Prep Time: 20 minutes
Cook Time: 10 minutes
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Smoked Chicken Bagel Snacks (Makes 5 servings)
1/3 cup fat-free cream cheese, softened
2 teaspoons spicy brown mustard
1/4 cup chopped roasted red peppers
1 green onion with top, sliced
5 mini-bagels, split
3 ounces smoked chicken or turkey, cut into10 very thin slices
1/4 medium cucumber, cut into 10 thin slices
1. Combine cream cheese and mustard in small bowl; mix well.
2. Stir in peppers and green onion.
3. Spread cream cheese mixture evenly onto cut sides of bagels. Cover bottom halves of bagels with chicken, folding chicken to fit onto bagels. Top with cucumber slices and bagel tops.
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Devilish Eggs
12 hard-cooked eggs, cut in half
6 tablespoons low-fat mayonnaise
2 tablespoons French's" Classic Yellow" Mustard
'/4 teaspoon salt
'/8 teaspoon ground red pepper
1. Remove yolk from egg whites using teaspoon. Press yolks through sieve with back of spoon or mash with fork in medium bowl. Stir in mayonnaise, mustard, salt and pepper; mix well.
2. Spoon or pipe yolk mixture into egg whites. Arrange on serving platter. Garnish as desired.
3. Cover; chill in refrigerator until ready to serve. Makes 12 servings
Zesty Variations: Stir in one of the following: 2 tablespoons minced red onion plus 1 tablespoon horseradish, 2 tablespoons pickle relish plus 1 tablespoon minced fresh dill, 2 tablespoons each minced onion and celery plus 1 tablespoon minced fresh dill, 1/4 cup (1 ounce) shredded Cheddar cheese plus 1/2 teaspoon French's Worcestershire Sauce.
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SEAFOOD PAELLA
Preparation time: 25 minutes Total cooking time: 45 minutes Serves 6
500 g(1 lb 2 oz) raw medium prawns (shrimp)
300 g(10 1/2 oz) skinless firm white fish fillets
250 g (9 oz) black mussels
200 g (7 oz) calamari rings
60 ml (1/4cup) olive oil
1 large onion, diced
3 cloves garlic, finely chopped 1 small red capsicum (pepper), thinly sliced
1 small red chilli, deseeded and chopped, optional
2 teaspoons paprika
1 teaspoon ground turmeric
2 tomatoes, peeled and diced
1 tablespoon tomato paste (puree)
400 g (2 cups) long-grain rice
125 ml (1/2cup) white wine
1.25 litres (5 cups) fish stock
3 tablespoons chopped flat-leaf (Italian) parsley, for serving
lemon wedges, for serving
1 Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Cut the fish fillets into 2.5 cm (1 inch) cubes. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped. Refrigerate the seafood, covered, until ready to use.
2 Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir ¬fry for 1-2 minutes, or until aromatic.
3 Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste. Stir in the rice until it is well coated.
4 Pour in the wine and simmer until almost absorbed. Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. There is no need to stir the rice, but you may occasionally need to fluff it up with a fork to separate the grains.
5 Add the mussels to the pan, poking the shells into the rice, cover and cook for 2-3 minutes over low heat. Add the prawns and cook for 2-3 minutes. Add the fish, cover and cook for 3 minutes. Finally, add the calamari rings and cook for 1-2 minutes. By this time, the mussels should have opened ¬discard any unopened ones. The prawns should be pink and the fish should flake easily when tested with a fork. The calamari should be white, moist and tender. Cook for another 2-3 minutes if the seafood is not quite cooked, but avoid overcooking as the seafood will toughen and dry out.
6 Serve with parsley and lemon wedges. Delicious with a tossed salad.
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Punch
2 cups (16 fl oz) peach nectar
200 ml (61/2 fl oz) dark rum 1/4 cup (2 fl oz) lime juice
3 white peaches, peeled and finely sliced 75 ml (2 1/2 fl oz) ginger syrup*
1 cup chopped fresh pineapple pieces
1 liter (32 fl oz) ginger beer or ginger wine fresh lime and mint, to garnish
Place all of the ingredients except the garnishes into a large serving or punch bowl and stir well.
ginger syrup
1/2 cup grated ginger 1 cup sugar
Place the ginger, sugar and 1/2 cup (4 fl oz) of water in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Strain into a container, cool and store in the refrigerator until ready to use
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Blueberry Pie
烤派皮：派皮在室溫下放置15分鍾，烤箱預熱400F，進烤箱烤8-10分鍾。中途會發現派皮中間的部分鼓起，可以用叉子戳幾下，讓底部的空氣出來就可以了。烤好後的派皮應該是金黃色的，用叉子輕輕敲邊緣部分，有脆得掉渣的感覺~~ 放涼備用~~
Lemon cream pudding夾層：小煮鍋裏放2cup milk，1cup sugar,1/2 teaspoon salt, 6 tablespoon corn starch,3 tablespoon butter。開大火，不斷攪拌（小心糊底）。煮開後轉小火。攪拌時會發現這玩意兒越來越稠，有點像奶油蛋糕上的topping了~~ 離火，加入2 oz lemon juice,攪拌均勻。放涼後就可以倒入派皮了。偶把小鍋直接放進加了冰水的水池裏，涼得快一些。
Blueberry topping：小煮鍋（刷幹淨了）裏加一杯半的藍莓，2 oz sugar,2 tablespoon corn starch加一點水勻開，大火燒開，這個不用不斷攪拌，想起來就鏟兩下底~~ 放涼後加在lemon cream pudding的上麵。
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Tiramisu Cake我用的是為食貓的方子，用Rum代替了Aramatto。而且我鋪了兩層的手指餅，周圍也用手指餅圈起來，就不怕脫模時出錯了~~
意大利芝士蛋糕(硬身可切版) Tiramisu
材料（＋二人份量）
Mascarpone Cheese 500克
忌廉 250 毫升
蛋黃 4 隻
蛋白 4 隻
魚膠粉 2 湯匙
水 80 毫升
細砂糖 1/2 杯 (即100 克)
手指餅 (Lady fingers) 8 條
濃黑咖啡 (室溫espresso) 100 毫升
Aramatto 酒 (意大利杏仁酒) 5茶匙
雲呢拿香油 1茶匙
無糖可可粉 適量
用具
19 CM X 6.5 CM 圓形活底蛋糕模
保鮮紙一張
透明蛋糕圍帶二條
製作過程
1. 先準備濃黑咖啡，待涼。用80 毫升水開魚膠粉，座入熱水待溶。忌廉打至企身，備用。用另一個攪拌盆把蛋白打至企身，備用。
2. 蛋黃加砂糖用電動打蛋器打至忌廉狀，拌入Mascarpone 芝士混合，加雲呢拿香油 、魚膠粉溶液攪勻。將蛋白 分次伴入。再將忌廉次伴入芝士混合物。
3. 將咖啡和Aramatto 料混合在容器內，加一1茶匙糖(份量外)，將手指餅獨一條一條快快放在容器內沾上咖啡液， 排入在(已鋪保鮮紙)蛋糕模底上。
4. 倒入芝士混合物，用刮刀刮平蛋糕麵，放入雪櫃中雪至凝固，取出最後灑上可可粉，用暖毛巾包蛋糕模令蛋糕容易托出，即成 ，可圍上透明蛋糕圍帶。
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Turkey Broccoli Roll-Ups
2 pounds broccoli spears
1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons thawed frozen orange juice concentrate
1 tablespoon Dijon mustard
1 teaspoon dried basil leaves
1 pound smoked turkey, very thinly sliced
1. Arrange broccoli spears in single layer in large, shallow microwavable dish. Add q tablespoon water. Cover dish tightly with plastic wrap, vent. Microwave at HIGH 6 to 7 minutes or just until broccoli is crisp-tender, rearranging spears after 4 minutes. Carefully remove plastic wrap; drain broccoli, Immediately place broccoli in cold water to stop cooking; drain well. Pat dry with paper towels.
2. Combine sour cream, mayonnaise, juice concentrate, mustard and basil in small bowl.
3. Cut turkey slices into 2-inch-wide strip. Spread sour cream mixture evenly onto strips. Starting at short end, roll up tightly, allowing broccoli spear to protrude from one end. Place on serving platter; cover with plastic wrap. Refrigerate until ready to serve, if desired.
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Festive Franks
1 can (8 ounces) crescent roll dough
2 tablespoons barbecue sauce
1/3 cup finely shredded sharp Cheddar cheese
8 hot dogs
1/4 teaspoon poppy seeds or 1 teaspoon black sesame (optional)
Additional barbecue sauce (optional)
1. Preheat oven to 350°F, Spray large baking sheet with nonstick cooking spray; set aside.
2. Unroll dough and separate in 8 triangles. Cut each triangle in half lengthwise to make 16 triangles. Lightly spread barbecue sauce over triangles. Sprinkle with cheese.
3. Cut each hot dog in half; trim off rounded ends. Place 1 hot dog half at large end of dough triangle. Roll up jelly-roll style from wide end. Place, point side down, on prepared baking sheet. Sprinkle with poppy seeds or black sesame, if desired. Repeat with remaining hot dog halved and dough. Bake 13 minutes or until dough is golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce for dipping, if desired.
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Chicken and Rice Puffs
1 box frozen puff pastry shells, thawed
1 package (about 6 ounces,170g) long grain and wild rice
2 cups cubed cooked chicken
1/2 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/3 cup chopped slivered almonds, toasted
1/3 cup each diced celery and diced red bell pepper
1/3 cup chopped fresh parsley
1/4 cup dice onion
1/4 cup white wine or chicken broth
1. Bake pastry shells according to package directions. Keep warm.
2. Prepare rice according to package directions.
3. Add remaining ingredients to rice; mix well. Cook over medium heat 4 to 5 minutes or until hot and bubbly. Fill pastry shells with rice mixture. Serve immediately.
Tip: This is a great way to use leftover chicken.
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