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KW吃喝团第三次聚餐

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发表于 2013-5-22 20:52:36 | 显示全部楼层 |阅读模式
KW吃喝团第三次聚餐(在Helen家)
最近较忙,三月的聚餐现在才整理出来。323日,终于又盼来了吃喝团的第三次聚餐。因为平时大家都很少做西餐,这次照实让大家费了一番功夫。喜羊羊因临时有事,遗憾地错过了我们的美食。除了美食,Helen的女儿还为我们表演了唱歌,她儿子的钢琴表演更是出神入化,令我们如醉如痴。真羡慕他们一家,夫妻事业有成,儿女聪明有才。最后两个小家伙又带我们一起做charades游戏,让我们都仿佛又回到了年青时代。
来看看我们这次的美食吧。
Appetizer
Bruschetta by Wolf
原料:
Sour dough 面包一只大约800g,SmokedSalmon 200g,黄瓜半条,新鲜Basil叶子10片切细丝,新鲜parsley末1茶匙,彩椒半只,柠檬半只,橄榄油15ml,盐一撮,胡椒粉少 量,Parmesancheese粉末一茶匙,大蒜一瓣。
步骤:
吧黄瓜,彩椒切成细丁,放少量盐,胡椒,柠檬榨汁,basil,parsley, parmesan, 15ml橄榄油,拌匀待用;

把面包切1cm厚片,两面涂橄榄油,烤或煎到切口脆硬,洒一点点盐,用大蒜瓣擦一层蒜泥,放一层smokedsalmon, 放一匙拌好的菜粒即成。

Honeygoat cheese dip (by Monsterkitty)
Ingredients:
140 gsoft goat cheese
½ cupplain yogurt
1tbspliquid honey
¼ tsppepper
¼ cuteach chopped fresh basil and fresh chives
2 tbsp chopped roasted almonds

Preparation:
In bowl,stir together goat cheese, yogurt, honey and pepper. Stir in basil and chives.Scrape into serving dish; smooth top; Sprinkle with almonds. Serve with slicedGranny Smith apples, crackers or vegetable sticks.
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Shrimpwith bacon herb dip (by Monsterkitty)
Ingredients:
3 slicesbacon
3 greenonions, sliced
2 clovesgarlic, minced
½ cup 2%plain Greek yogurt
½ cupreduced-fat mayonnaise
¼ cupeach chopped fresh basil and fresh parsley
Pincheach salt and pepper
Frozencooked large shrimps, thawed
Preparation:
In largeskillet over medium-high heat, cook bacon, turning often, just until crisp,about 5 minutes.
Drainall but 1stp fat from pan; cook green onions and garlic, stirring occasionally,until fragrant and softened, about 1 minute. Transfer to plate; let cool. Chopbacon; set aside 1 tbsp for garnish.
Meanwhile,in bowl, stir together yogurt, mayonnaise, basil, parsley, salt and pepper. Addgreen onion mixture and remaining bacon; stir.
Garnishwith reserved bacon.
Arrangeshrimp on platter; serve with dip.


酥炸鸡翅膀 by渔夫)
材料:鸡翅膀8只,炸鸡粉1包。
调料:盐、糖、白胡椒粉、料酒。
做法:一、首先将鸡翅斩好件,在翅膀下面划上两刀,为求表面好看和留适应的水份,就不划了。再将鸡翅放在容器里,用盐、糖、白胡椒粉和料酒腌制30分钟左右。

二、用一干碗放炸粉,将翅膀沾满粉就可放入锅炸,用中小火炸,油要深于鸡翅厚度,油不够时,反而表面粉层更吸油。入锅时先不要翻动,否则粉从翅膀表面脱落,等炸到粉较为巩固时,才可以轻轻翻转另一面炸。炸好滤油即可。
     
Drink:
ClassicCaesar (  by Likecooking)
Ingredients:
Limewedge
Celery salt to taste
Salt to taste
1½ oz vodka
4 oz Mott's Clamato
Pepper to taste
2 dashes Worcestershire sauce
1 dash Tabasco sauce
Celery stalk
Preparation:
1. Rim ahighball glass with lime (or lemon), celery salt and salt.
2. Fill with ice, and add vodka and Motts Clamato to ice and season withpepper, Worcestershire sauce and Tabasco sauce.
3. Stir, and then garnish with a celery stick.


Soup:
NewEngland Clam Chowder (by Likecooking)

Ingredients:
Original recipe makes 8 servings
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams
Directions:
1. Place diced bacon in large stockpot over medium-high heat. Cook until almost crisp; add onions, and cook 5minutes. Stir in water and potatoes, and season with salt and pepper. Bring toa boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and addbutter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clamliquid into the soup. Cook for about 5 minutes, or until heated through. Do notallow to boil.
CreamyPolenta (by Jessie)


Salad:
PotatoSalad (by Haochi)
土豆,胡萝卜,黄瓜,青椒,西红柿,牛油果,元葱 切成方丁,用mayonnaise 拌匀即可。


FruitSalad (by Susan)
各种水果切成方丁,用mayonnaise 拌匀即可。因为怕太多Fat,就省了mayonnaise。


Mainand side dishes:
SpanishSeafood Paella (by Likecooking)

Ingredients:
1 yellow or whiteonion, diced
2 tomatoes, diced
1 whole chickenor 8 drumsticks or thighs(用了8 thighs)
1 1/2 lbs porkloin (fat trimmed), cut into 1-inch cubes(没加猪肉)
1/2 lb calamari(squid) (用了1lb squid)
1 - 1 1/2 lbsmedium grain or "bomba" rice (没买到bomba rice, 用Italian Arborio rice代替的)
4-6 cups fishbroth (or chicken broth if unavailable) (用了chicken broth)
1 large pinchsaffron threads(世界上最贵的香料,但是是这道菜的精髓,绝对不能缺少, 用了0.5g)
1 1/2 lbs rawmussels in shell (frozen or fresh) (用了1 1/2lb fresh mussel)
1 lb small clams(frozen or fresh)(用了2lb fresh clams)
1 1/2 lbs rawshrimp, medium or large - shell on
1 sweet red bellpepper
1 10 oz. pkgfrozen peas
Spanish oliveoil, salt to taste

Preparation:
Prepare theingredients. If using a whole chicken, cut it and the pork into serving-sizepieces.
Clean the squidof innards and spine, the remove the tentacles. Cut the squid tubes into rings.
De-seed and cutred pepper into long strips. Chop onions and tomatoes, set aside for later.
Warm the chickenbroth in a medium sauce pan.
Cook the Paella.If using a charcoal barbecue, light the coals. When the coals on the BBQ arecovered in white ash, cooking can begin.
Place the paellapan on the heat and add enough olive oil to coat the bottom. When pan is hotenough, sauté the onions and tomatoes in the olive oil. Add olive oil as neededto prevent sticking. Once the onions are translucent, add the chicken and cook,browning on all sides. Add squid and cook, stirring often for about 10-15minutes.
Add the rice,sprinkling in the form of a large cross on the pan. Stir for 2-3 minutes tothoroughly coat the rice with oil.
Crush the saffronthreads and add to the warm chicken broth. Slowly pour broth into the paellapan until ingredients are all covered. Spread meat and vegetables evenly overbottom of pan.
Arrange musselsaround outside edge of pan, pointing up. Place clams and shrimp in pan,spreading out evenly around the pan. Add slices of pepper on top.
Simmer, cookingrice. Add more broth if necessary. (If BBQ becomes too hot, raise the pan up,away from the heat.)When rice is almost cooked, sprinkle peas over the top.
When rice iscooked, remove from heat and cover with aluminum foil or large tea towel,allowing paella to “rest” for 5 to 10 minutes before serving.
Slice lemons intowedges and serve along side paella.
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VealParmagianaby Wolf
原料:
Veal scalopinni, 鸡蛋, 盐,胡椒,parmesan,Mozerella, 面包渣(含意大利风格香料), 番茄酱,橄榄油
步骤:
Veal Scallopini (就是薄肉片)蘸鸡蛋,面包渣中放上少量盐,胡椒,parmesan,把肉片滚上面包渣,油煎至两面金黄,抹上少量西红柿酱(Pastasauce就可以),放上一片mozerellacheese,入350F烤箱烤5分钟取出即可。

建议配Spaghetti拌Basilolive oil,由于时间较紧,没有做.
Basil olive oil:
Basil切碎,大蒜切碎,一匙parmesancheese,放入橄榄油中,加少量盐,放炉子上慢火烧到60C左右即可。


OssoBuco with Gremolata (by Jessie)
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RisottoMilanese (by Jessie)


ClassicSteak au Poivre (by Helen)

The one thing we have profoundly to thank French classic cookery for isthe creation of steak au poivre. Good, beefy steak, fragrant peppercorns andred wine are a most sublime combination. Don't be tempted to think that naffrestaurants that serve steak au poivre swimming in a sickly cream and brandysauce have got it right – they haven't. This version is the classic one and thebest.

Ingredients(Serves 2)
2 entrecôte (sirloin) steaks, or you could use rump steak if you prefer,weighing 6-8 oz (175-225 g) each
2 heaped teaspoons whole black peppercorns
2 tablespoons olive oil
1 clove garlic, crushed
5 fl oz (150 ml) red wine

Method
If you've got time, prepare your steak au poivre one or several hoursahead. Begin by crushing the peppercorns very coarsely with a pestle and mortar(if you don't have a pestle and mortar then use the back of a tablespoon andcrush them on a flat surface).

Now take a shallow dish, large enough to hold 2 steaks comfortably sideby side, then pour 1 tablespoon of the olive oil mixed with half a clove of thecrushed garlic into the dish.

Then coat each steak evenly on both sides with the crushed peppercorns,pressing them in firmly. Lay the steaks in the dish and spoon the othertablespoon of oil and the rest of the garlic over them. Cover with clingfilmand leave them aside for several hours, turning them over once.

When you're ready to cook the steaks, you need a thick-based fryingpan. Place it over a very high heat and let it preheat until it's very hotindeed – the more daring you can be in getting the pan really hot, the betterthe finished steak will be! Now quickly drop each steak directly into the pan.Sear them quickly on both sides – give them about 1 minute on each side.

Then lower the heat and cook them how you want them. Some people likethem 'blue', which means seared only and very rare; for medium rare give them 3more minutes, and for well done, 4 more minutes.

Either way, 1 minute before the end of the cooking time, pour in thewine, then let it bubble and reduce down to a syrupy consistency aboutone-third of its original volume. This whole process will be very brief.Sprinkle with salt and serve the steaks as quickly as possible with the winesauce poured over.

If you want to be really French, serve with _frites_ and a green salad.


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Sauteedmushrooms (by Helen) 照片忘拍了
Ingredients:
1tablespoon butter or 1 tablespoon margarine
2 cloves garlic, minced
1 1/2 lbs fresh mushrooms, sliced
1/4 cup soy sauce
garlic powder (to taste)
black pepper (to taste)

Preparation:
1.Melt butter over medium heat in a large pan.
2. Add garlic and saute for 2 minutes.
3. Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
4.Drizzle soy sauce into the mushrooms.
5. Sprinkle with garlic powder and black pepper.
6. Continue cooking over medium heat for about 10 minutes or until desireddoneness is achieved.
7. Remove from pan and serve.

原味烤三文鱼 (bySusan)三文鱼表面均匀涂上盐和黑胡椒,放入烤箱,200度,15-20分钟,烤至三文鱼表面焦黄即可;
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BoeufBourguignon (by Haochi)

原料:
主料:500克牛腩、1/2个洋葱、1/2根胡萝卜、2小根芹菜、3个口蘑、2瓣蒜、7粒油橄榄、2小根百里香、1片香叶
调料:200ml红酒、50克番茄酱、黑胡椒1茶匙(5克)、盐2茶匙(10克)
制作:
1、牛腩洗净切成5cm长,3cm宽的肉块儿,口蘑洗净后横竖各切一刀将蘑菇切成4瓣,洋葱去皮切成大块儿,蒜切片儿,胡萝卜洗净去皮后切成与洋葱等大的滚刀块,芹菜洗净切成2cm长的段,油橄榄用刀背轻拍一下,取出核不要,只留橄榄肉,备用;
2、锅中倒入可没过牛肉的凉水,大火将水烧开后,转中火,待牛肉中的血污完全煮出后(大约3分钟左右),捞出冲净,并沥干水份备用;
3、另取一只汤锅,倒入底油(约2汤匙),大火加热,待油4成热时,改成中小火,放入洋葱,蒜,煸炒出香味后,放入胡萝卜,芹菜,蘑菇,继续炒3分钟,当蔬菜炒至变色时倒入番茄酱;
4、炒到蔬菜上色后,倒入焯好的牛肉,油橄榄,炒匀后倒入红酒,用中小火煮到红酒变得略浓稠时,放入百里香和香叶;
5、然后倒入可以没过牛肉的开水,调入黑胡椒和盐,大火烧开后,将锅盖盖上,转小火慢炖2小时即可

  
BroccoliChicken Alfredo (by Monsterkitty)
Ingredients:
1 regular size box penne noodles
3 cups chopped broccoli
2 medium size chicken breasts
1/2 cup butter
1 8oz. package cream cheese
1/3 cup shredded or grated Parmesan cheese
1 cup half and half
Preparation:
Cook one box of penne noodles as per directionson box, adding the broccoli during the last 5 minutes of cooking; drain.
While noodles are cooking, dice two medium sizechicken breasts and fry in small frying pan until cooked all the way through.Once chicken and penne is cooked, work on the Alfredo sauce.
Alfredo Sauce:
Melt butter in medium saucepan. Add creamcheese and stir until mostly combined. Add half and half and Parmesan cheese;stir. Remove from heat and let thicken (1-2 minutes).
Combine chicken, penne mixture, and Alfredosauce in the same saucepan you cooked the noodles in until heatedthrough.


Dessert:
Tiramisu(by Likecooking)
提拉米苏的做法很多,前一阵用文学城阿椿的方子尝试了一下提拉米苏,自己根据经验作了小的调整。
原方链接:http://bbs.wenxuecity.com/tilamisu/752994.html
Ingredients:
2 shotsEspresso (2Espresso咖啡)
SomeBittersweet Chocolate (¼ inch of cube) (一小块巧克力)
1tbsp Kahlua Liqueur (一大勺Kahlua 咖啡酒)(我用的是Kamora咖啡酒)
1-2tbsp Rum (一,二大勺郎姆酒)
2pack of lady fingers (两份手指饼) (我用了三包手指饼)
7 Egg yolks (raw) (七个蛋黄) (我用了六个蛋黄)
½cup sugar (半杯糖) (我用了1/3Cup糖)
8oz Mascarpone Cheese (8 oz Mascarpone 乳酪)
2cup of heavy cream (两杯鲜奶油)
Alittle bit vinila extract (少许香草精),
2-3 tsp sugar for whip cream (2-3
小勺糖,用于打发奶油)
Some unsweetedcoca powder (少量无糖可可粉)
- Mix Espresso, Chocolate, Kahlua Liqueurtogetherand set aside.(You may need to warm up the coffee to melt thechocolate) (融化巧克力,和Espresso,咖啡酒混合待用)

- Add sugar to egg yolks and beat until the sugar melt.( Use a double boilerorput mixing bowl over hot water) (
蛋黄加糖打至糖融化。盆子隔水加热以助融化。).(直到颜色变淡)

- Add Rum, Cheese to the egg yolks, mix until smooth(about 1-2 minute)(
把郎姆酒,奶酪加到蛋液里搅拌一两分钟至均匀)

- In another clean bowl, add 2-3 tsp sugar and vinila extract to heavycream,beat the heavy cream until hard peaks form.(
另取一干净盆,加入香草精和23小勺糖, 将奶油打发)(奶油需要硬性打发,一般是坐在冰盆里打,我就地取材,到阳台上撮了一盆雪)

- Fold the whipped cream to the egg/Mascarpone mixture. (
把打发好的奶油和蛋黄奶酪翻拌均匀。)
- Lay lady fingers in a glass baking dish (8x8x2 square dish)(
将一半手指饼排放在烤盘里。)
(我用8”SpringformPan, 比较容易脱模)
- Brush lady fingers with expresso/chocolate mixture.(
手指饼上刷上咖啡巧克力溶液。)
- Spread half of egg/Mascarpone mixture on the lady finger.(
倒入一半的蛋奶酪混合物,抹平。)
- Lay another layer lady fingers, brush with coffee mix.(
排放另一半手指饼)
- Spread the rest of egg/mascarpone mixture.(
倒入另一半的蛋奶酪混合物,抹平)
- Let it rest for 12-24 hours in the refrigerator.(
放到冰箱里冰12-24小时)
- Sift the coco powder on top before serving (
吃前撒上可可粉)



做提拉米苏剩下六个鸡蛋白,顺便就做了杏仁瓦片酥Almond Tuile,绝对酥脆香甜,好吃极了。
原方链接:http://www.epicurious.com/recipes/food/views/Almond-Tuiles-14074
  • vegetable-oil         cooking spray or parchment paper
  • 1/2 cup         almonds, ground fine
  • 1/4     cup     all-purpose flour
  • 1/2     cup     sugar
  • 1/4         teaspoon salt
  • 2     large     egg whites
  • 5         tablespoons unsalted butter, melted
  • 1/4         teaspoon almond extract
  • about     2/3     cup sliced blanched almonds, toasted

Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray orlinewith parchment paper.

In a bowl whisk together ground almonds, flour,sugar, and salt and whiskin whites, butter, and almond extract until combinedwell. Drop roundedteaspoons batter about 4 inches apart onto baking sheet andwith back of aspoon spread into 3 1/2-inch rounds. Sprinkle each cookie withabout 1/2tablespoon sliced almonds and bake in middle of oven 8 minutes, oruntilgolden.
Working quickly, remove cookies, 1 at a time,from baking sheet with a thinspatula and drape over a rolling pin to create acurved shape. (If the cookiesbecome too brittle to form on the rolling pin,return baking sheet to oven afew seconds to allow cookies to soften.) Coolcookies completely on rolling pinand transfer to an airtight container. Makemore cookies with remaining batterin same manner, spraying or lining bakingsheet for each batch. Tuiles may bemade 2 days ahead and kept in an airtightcontainer at room temperature.


Caramel-Mochaccino Semifreddo (by Helen) 照片忘拍了

Ingredients
  • Caramel:
  • 3/4 cup      (175 mL)  granulated sugar
  • 1/4 cup  (50     mL)  water
  • Semifreddo:
  • 4 oz  (125     g)  bittersweet chocolate or semisweet chocolate, chopped
  • 2-1/2 cups      (625 mL)  35% whipping cream
  • 1/2 cup      (125 mL)  granulated sugar
  • 6 egg yolks
  • 1 tsp  (5 mL)      instant coffee granules
  • 1/4 cup  (50     mL)  coffee-flavoured liqueur or strong coffee
Preparation
Caramel: Stir sugar with water in a small saucepan setover medium heat until sugar dissolves. Bring to a boil; cook, withoutstirring, for 10 to 12 minutes or until amber. (Brush sides of pan with waterif crystals form.) Immediately pour onto a lightly buttered foil-lined rimmedbaking sheet.
Semifreddo: Place chocolate in a bowl. Heat 3/4 cup (175mL) of the cream until steaming and pour over chocolate. Stir until smooth.Reserve.
Beat sugar with yolksand coffee granules in a small heatproof bowl. Set over barely simmering waterand whisk for 3 to 5 minutes or until pale and fluffy. Stir in liqueur andcook, stirring constantly, for 6 to 8 minutes or until thickened. Cool to roomtemperature.
Whip remaining creamuntil very thick. Fold in egg mixture. Chop caramel into small pieces. Line a9- x 5-in (1.5-L) loaf pan with waxed paper. Spread one-third of the eggmixture into the pan. Drizzle with half the chocolate mixture and sprinkle withhalf the caramel. Repeat each layer spreading gently. Top with remaining eggmixture and smooth evenly.
Cover and place infreezer for at least 6 hours or up to 1 week. Remove from freezer 10 minutesbefore serving.
Makes 10 servings.

Others:
烤饼(by渔夫)
以选3杯面,1杯半水为例:足够3个人吃的。
1首先将水放微波炉加热30秒,取出放入糖3勺、盐4分之一勺。发酵母半勺(1个小时内情况下,如要发的时间长,就减少酵母;例如3小时后烤制就减少为六分之一勺),放入水中。
2在将小苏打(或泡打)8分之一放入面粉中充分拌匀。
3将水的混和物搅拌充分溶解后倒入面中并充分搅拌均匀,使面成团。
4醒发30分钟后再和面一次,并再醒面10-20分中即可。
5将面团分为12个左右的小面团,先揉成圆长条,再压扁即可。
6将一根葱切成末并混入芝麻和盐。
7烤盘上涂抹油少许一层,将面饼放入;将葱末均匀放在面饼上并涂抹均匀。
8将烤箱温度调至华氏400(200摄氏度),放入饼盘靠15分钟。
9调色,15分钟后进入表面上色,如果色淡再加2分。最好不要超过18分钟。
注意:因为一般只用底部加热,烤出的并底部色重一些。不要因为上表面色浅过渡上色,而导致底部变糊。


凉拌三丝(为了适应大家的中国胃)(by Helen)



因为大家都穿了比较正式。John为每个家庭都拍了艺术家庭照。感谢Helen全家的热情招待和小朋友的精彩表演。吃喝团每次聚会都有新的亮点。下次聚会在渔夫家。主题:家乡菜(或拿手菜)和卡拉OK。

渔夫家见!
KW吃喝团第一次聚会链接:
KW吃喝团第二次聚会链接:




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