忍者ブログ

流行的鐵鍋燉魚

今天包了韭菜餡兒餃子。韭菜餡兒本身不是我的最愛,但是切韭菜准備餃餡兒的過程我最喜歡。因為每次韭菜味兒撲鼻,都會不自覺地陷入一種回憶,那裏有小時候的味道。


小時候的味道有好多種。韭菜的味道,醬燉魚的味道,煎魚的味道,炸油滋了的味道,紅燜肉的味道,還有拌餃子餡的蔥香味兒,都是曾經帶給過我無限滿足和幸福的味道。


因為那時只有應季蔬菜,如果哪天放學進門,聞到了滿屋韭菜味兒,那心情別提了,用“心花怒放”來形容也遠不夠確切。因為基本是包餃子或者烙韭菜盒子了,至少也是炒韭菜。都是久違了的美食啊!就這樣,這標志著美食的味道和記憶,深入骨髓至今。


醬燉魚,有時是夏天新鮮的鯽魚,嘎牙魚,鯰魚,有時是冬天的胖頭魚等凍魚,經過媽媽手一燉,是一樣的美味,幾十年不變。現在東北到處流行的鐵鍋燉魚,懷疑是從媽媽手裏偷來的廚藝。


拌餃子餡兒的蔥香味兒,一直很喜歡,因為餃子是我心中的第一美食。每次跟媽媽准備包餃子的過程中,廚房彌漫的這種蔥香讓我很享受,那裏有對餃子的熱切期盼,也有在媽身邊的幸福滋味。


想起煎魚的味道,心情就更是特別。每次滿屋魚香之後,大塊大塊金黃色的魚,基本都給我們裝包帶走了。高中階段住校,我們每個人都記不清帶了多少次媽給煎的魚。我們幾個要好的同學,現在每次回憶起,都少不了說起我帶的美味煎魚。


炸油滋了,那是每年過年才有的。記得剛剛把肉放到鍋裏加水加熱時,味道並不好聞。可是轉眼之間,就香味兒滿屋了。當媽媽掀開鍋蓋,一大鍋金黃色的油,油滋了上下翻滾著,太誘人了。撈起,蘸上點醬油,香脆無比。那是年的味道。過後的油滋了酸菜餃子,更是很多來自農村的人的念念不忘之美食。


紅燜肉,每年只有一次,就是年夜飯上的主菜。紅紅亮亮的,吃上一口,直香到心裏,是其它十幾個菜沒法比的。那時每年過年,我們會吃到“傷食“,就是油膩多了不消化,胃反酸,打嗝有怪味的那種感覺。可能紅燜肉就是罪魁禍首。


記得小時候去姑姑家,她因為懶,用電飯鍋給孩子們煮白菜吃,看上去白白水水的,沒一點食欲,我心裏暗暗為她的孩子們叫苦。回家的路上還在想,媽媽不一樣,飯菜的味道也不一樣。


小時候的這些味道,雖然記憶猶新,但是想再現卻那么難,怎么做都覺得不是當時的滋味。那是媽媽的愛的味道,不可複制。只有這韭菜的味道,多少能給我還原一點當時的感覺。所以每隔不久,我就會包一次韭菜餡餃子,因為我想要那些味道,那種感覺。

PR

Hungarian Meatballs


This recipe is a weekend project, best attempted with a friend. But believe us, after doing all the chopping and measuring, you will not be let down. Bogre's meatballs defy gravity, and the spicy sauce pulses with paprika, rosemary and mushrooms. A few tips: mix the pork and beef before adding the rest of the seasonings. Roll the meatballs as gently as possible. And make sure you temper the sour cream before blending it into the sauce. You do this by stirring a few spoonfuls of the hot sauce into the sour cream before adding this back to the remaining sauce.


Serves 20-30 meatballs, depending on size

For the meatballs

3/4 pound ground pork
3/4 pound ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cup breadcrumbs
1/4 cup parsley, finely chopped
1 tablespoon garlic, minced
1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
2 eggs, lightly beaten
2/3 cup whole milk
2 tablespoons olive oil

For the sauce

1 medium onion, chopped
1/4 pound cremini mushrooms, quartered
1 tablespoon garlic, minced
1 large banana pepper, chopped
1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
1/2 teaspoon hot or half-sharp paprika
1/4 teaspoon smoked paprika
1 teaspoon porcini mushroom powder
1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
1/4 cup parsley, finely chopped
1/2 cup dry white wine
15 oz stewed tomatoes, chopped, with juices
2 cups chicken broth
1/2 cup sour cream

Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

Salted Chocolate Chip Cookies


Author Notes: This is my classic cookie. It’s what I crave and the reason that I often have butter coming to room temperature on the counter. The dough exists only to hold the chocolate in place. But without the chocolate, this dough makes a great base for any number of cookies: dried cherry, white chocolate and cardamom, chopped dates and walnut, or oatmeal and rum raisin (just replace some of the flour with oatmeal).

Use all three sugars; if you need cookies now and don’t have turbinado sugar (also known as raw sugar), add more dark brown sugar.You’ll miss out on a nice little sugary crunch, but the cookies will still be amazing. Don’t skimp on the time you spend creaming the butter and sugar. As the sugar cuts through the butter to create bubbles, you build air and structure. Most people think baking soda and baking powder create bubbles in baking, but they only make existing bubbles bigger. So cream until the butter and sugar mixture is very pale and light, which takes a good 5 minutes with your electric mixer on medium speed.

There is a lot of chocolate, good dark chocolate, in this recipe. Chocolate chips work too, but they won’t puddle and melt into chocolate layers. To cut down the cost a bit, I often use a combination of a great chocolate bar and chocolate chips.

Finally, don’t over-bake.The oven temperature is an obnoxious 360° F so that an extra burst of heat sets the outside while the inside remains gooey. The end result is a crispy, gooey, and chewy cookie. Let the cookies cool on the tray for at least 5 minutes before transferring to a wire rack—any less than that and the cookie will most likely fall apart from all that chocolate and gooeyness. Oh goodness, it's time to start softening more butter.

The dough is best made a day or two before you plan to bake the cookies—their flavor and texture improves with time. Leftover dough can be rolled into a 2-inch-thick log, wrapped in parchment paper, and then refrigerated for 1 week or frozen for up to 1 month.You can also freeze the baked cookies, but I prefer to freeze the dough.

One final note: I always double this recipe. Just thought you should know.

Makes 18 to 24 cookies

1/2 cup (115 grams) unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado sugar
3/4 cup plus 2 tablespoons (170 grams) packed dark brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups (250 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 ounces (170 grams) bittersweet chocolate (use the best-quality chocolate you can), cut into roughly 1?2-inch chunks with a serrated knife
Flaky salt, such as Maldon, for finishing

In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Again, stop the machine and scrape down the bowl with a spatula.
In a medium bowl, whisk the flour, baking soda, and salt to combine.
With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and mix until everything just comes together. Finish mixing the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.
At this point, it is best to refrigerate the dough for 24 hours. Resting the dough intensifies the deep toffee flavors and improves the texture of the baked cookie.
When ready to bake, preheat the oven to 360° F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of flaky salt just before baking.
Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.
Transfer the cookies to a wire rack to finish cooling.
These are best eaten the day of baking but will keep, if well sealed, for up to 2 days.

Strawberry, Rhubarb, and Lime Popsicles


These springtime popsicles are refreshingly sweet and so easy to make! - Isadora

Food52 Review: I enjoyed this recipe hong kong weather: It was good, refreshing, a nice flavor combination and easy to make. The flavor was pretty balanced except the lime came on quite strong, but maybe that is a flavor preference. Visually appetizing and the texture was nice; it was more like a push-pop rather than a popsicle (not so hard/icy).

Makes 6

2 1/2 cups diced rhubarb (from about 2 stalks)
1 1/2 cups diced strawberries
1/3 cup granulated sugar
2 tablespoons maple syrup or honey
1 tablespoon water
1 to 2 teaspoons lime zest

Place a medium-sized sauce pan on the stove over medium heat. Add the rhubarb, strawberries, sugar, maple syrup, water, and lime zest Hong Kong Cultural Activities. Stir until ingredients are combined and sugar has dissolved. Cook the mixture for about 20 minutes, stirring occasionally, or until fruit is completely broken down (it is okay if there is still a chunk or two left). Remove from the heat and let cool for about 10 to 15 minutes. Once the mixture is cooled, add the lime zest and stir until it is incorporated.

Pour mixture into popsicle molds and place a popsicle stick about an inch deep in the mold. Or use your own popsicle sticks if you have some that came with the mold. Place the popsicle mold into the freezer and freeze for 6 to 8 hours, or overnight Skin Central. When ready to eat, it may be necessary to run popsicle molds under hot water for a few seconds to loosen the popsicles.

The Fastest, Easiest Way to Make Clarified Butter


So you want to make Thomas Keller's killer roast turkey for Thanksgiving? Smart, it's one the best turkey recipes we've come across and produces a bird that's juicy, flavorful, and perfectly golden brown. Or maybe you want to pan-roast your pancakes to crispy golden perfection? One of the major keys to both of them is clarified butter: it removes the water content and milk solids in regular butter, which means that turkey skin won't burn and those pancakes will have a textural crunch around the edges Business Centre in Hong Kong.

Most recipes call for this process to be done in a saucepan on the stove top, adding yet another dirty dish that needs to be washed to that already formidable pile in your sink (if you wash as you go, good for you).

But there's an easier way to make the stuff 19 LED Light Bulb, one that doesn't require any extra pots or pans. Enter, microwaved clarified butter.

Cut two sticks of good quality, unsalted butter into quarters. Put the butter in a glass measuring cup and place in the microwave on high heat for 2 minutes. Remove from microwave and let stand for 1 minute. Spoon the foamy layer off the top and discard. Slowly pour the golden-yellow liquid into a small bowl, making sure none of the milky liquid at the bottom of the measuring cup makes it in.

That's it. Now, if you'll excuse us Cloud Video Conferencing, we've got a lot of turkey roasting and pancake making to get to.

カレンダー

10 2018/11 12
S M T W T F S
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30

フリーエリア

最新コメント

プロフィール

HN:
No Name Ninja
性別:
非公開

バーコード

ブログ内検索

P R