2011年6月17日 星期五
油揚げと野菜の昆布巻き 『料理生活』 by アンテナ料理レシピ
油揚げと野菜を昆布で巻いてやわらかく炊き上げる、かんたんに作れる昆布巻きです。油揚げのジューシーな口当たりがあとひくおいしさ、コクがあってやさしい味わいの一品です。
Duck with black olives
A common Romanian Casserole, very tasty and something a bit different to do with duck.
Ingredients:-
1 Whole Duck cut into various size pieces
1 lb of baby onions peeled and left whole
2 Parsnips sliced
2 Carrots sliced
300g of black pitted olives
100g butter
500ml of Duck, Chicken or veg stock
1 Bay leaf
1 Bunch of chopped parsley
1 tbsp salt
1 tsp black pepper
A splash of red wine
Method:-
Melt the butter in a large pan
Add the duck pieces and brown them and then set them aside
Add onions to pan and brown them
Add the stock, carrots, parsnips, bay leaf, parsley, salt and Duck
Bring to simmer and cover for 1 hour
Add the red wine, black pepper and olives
Cover and simmer for 30 mins
Ingredients:-
1 Whole Duck cut into various size pieces
1 lb of baby onions peeled and left whole
2 Parsnips sliced
2 Carrots sliced
300g of black pitted olives
100g butter
500ml of Duck, Chicken or veg stock
1 Bay leaf
1 Bunch of chopped parsley
1 tbsp salt
1 tsp black pepper
A splash of red wine
Method:-
Melt the butter in a large pan
Add the duck pieces and brown them and then set them aside
Add onions to pan and brown them
Add the stock, carrots, parsnips, bay leaf, parsley, salt and Duck
Bring to simmer and cover for 1 hour
Add the red wine, black pepper and olives
Cover and simmer for 30 mins
Black Bean, Pumpkin, and Spinach with Rice
Black Bean, Pumpkin, and Spinach with Rice
Ingredients:
- Green Onion, Sliced Garlic, Chopped Carrot, Salted and Peppered, cooked in Oil until softened.
- Chopped Spinach (mix until wilted)
- Black Beans and Pumpkin (mix well)
- Cilantro, Parsley and Honey (mix well and simmer)
- Serve over Rice
Enjoy
Ingredients:
- Green Onion, Sliced Garlic, Chopped Carrot, Salted and Peppered, cooked in Oil until softened.
- Chopped Spinach (mix until wilted)
- Black Beans and Pumpkin (mix well)
- Cilantro, Parsley and Honey (mix well and simmer)
- Serve over Rice
Enjoy
Mamaliga (polenta with cheese)
Ingredients:-
1/2 Corn meal (coarse) or Polenta
2 cups water
1 tbsp salt
1 ball mozzarella diced
200g cottage cheese
Chopped parsley
You can use any other cheeses too or other herbs left over.
Method:-
Bring 2 cups of water to the simmer
Add the salt
Whisk in corn meal in small amounts to avoid lumps
Simmer and stir regular for about 40 mins
Once thick and coming away from side of pan its ready.
Stir in the mozzarella till it starts to get stringy
Stir in cottage cheese and parsley
1/2 Corn meal (coarse) or Polenta
2 cups water
1 tbsp salt
1 ball mozzarella diced
200g cottage cheese
Chopped parsley
You can use any other cheeses too or other herbs left over.
Method:-
Bring 2 cups of water to the simmer
Add the salt
Whisk in corn meal in small amounts to avoid lumps
Simmer and stir regular for about 40 mins
Once thick and coming away from side of pan its ready.
Stir in the mozzarella till it starts to get stringy
Stir in cottage cheese and parsley
Making Patbingsu at Google in NYC
Patbingsu is one of the most popular summer desserts or snacks in Korea
Ingredients:
Red beans (adzuki beans), sugar, vanilla, salt, shaved ice, sweetened condensed milk, rice cake, strawberries, banana, and kiwi, and ice shaver
I bought this reasonable price electric ice shaver on amazon. It's quite simple and easy to use. If you are living in USA, you can get it delivered to your home.
Directions for 4 servings:
Make sweet red beans:
1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.
2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes.
3. Lower the heat to simmer for 1 hour
4. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily.
Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.
5. Drain the water and add 1 cup of sugar, 1/2 cup of the 1 ts vanilla, and ½ ts salt. Mix well.
6. *tip: the water from the beans can be used for making rice
Uncover and stir the sweet beans over low heat for 5 minutes.
7. Turn the heat off and let it cool down. Keep in the fridge.
Let's make patbingsu!
1. Add ½ cup of sweet red beans on the bottom of a dessert bowl.
2. Add 1½ cups of shaved ice over the sweet red beans.
3. Add chopped strawberries, banana, and kiwi on top of the ice.
4. Pour 2 tbs of sweetened condensed milk onto red beans and place 5-7 chopped rice cakes on top.
5. Serve right away with a spoon.
Ingredients:
Red beans (adzuki beans), sugar, vanilla, salt, shaved ice, sweetened condensed milk, rice cake, strawberries, banana, and kiwi, and ice shaver
I bought this reasonable price electric ice shaver on amazon. It's quite simple and easy to use. If you are living in USA, you can get it delivered to your home.
Directions for 4 servings:
Make sweet red beans:
1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.
2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes.
3. Lower the heat to simmer for 1 hour
4. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily.
Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.
5. Drain the water and add 1 cup of sugar, 1/2 cup of the 1 ts vanilla, and ½ ts salt. Mix well.
6. *tip: the water from the beans can be used for making rice
Uncover and stir the sweet beans over low heat for 5 minutes.
7. Turn the heat off and let it cool down. Keep in the fridge.
Let's make patbingsu!
1. Add ½ cup of sweet red beans on the bottom of a dessert bowl.
2. Add 1½ cups of shaved ice over the sweet red beans.
3. Add chopped strawberries, banana, and kiwi on top of the ice.
4. Pour 2 tbs of sweetened condensed milk onto red beans and place 5-7 chopped rice cakes on top.
5. Serve right away with a spoon.
Morel Mushrooms - Tips & Info - Funktified Food #28
Dan is obsessed with morel mushrooms. Every spring about the time that the last of the snow melts and the trillium starts to bloom...he is out in the woods for a couple weeks in search of the elusive morel mushroom! This episode is a chronicle of this year's morel season and includes tips for finding, identifying, transporting, preserving and eating morels. In this video, I try to answer many of the basic questions that I often read on the morel forums. I realize and respect that there are many strong opinions on even the most basic questions regarding morels, but this is how I do it. We are just scratching the surface on information, so feel free to ask questions.
-
In this video, I show the difference between a half-free morel and a poisonous 'false morel' because people often ask the question on the forums. However, many people including myself, choose not to pick the half-free morels at all because the two look very similar and also because the mushroom is so much smaller.
-
In this video, I show the difference between a half-free morel and a poisonous 'false morel' because people often ask the question on the forums. However, many people including myself, choose not to pick the half-free morels at all because the two look very similar and also because the mushroom is so much smaller.
Double Chocolate Chip Cookies - RECIPE
INGREDIENTS IN THIS DISH:
1 3/4 Cups of Self Raising Flour
125g Softened Butter
1/2 Cup of White Sugar
1/2 Cup of Brown Sugar
1 Teaspoon of Vanilla
1 Egg (lightly beaten)
125g of Chocolate Chips (I used 1/2 Milk and 1/2 White)
MAKES 30 - 40 COOKIES
Preparation Time: 5 minutes
Cooking Time: About 10 - 12 minutes per tray (bake one tray at a time)
1 3/4 Cups of Self Raising Flour
125g Softened Butter
1/2 Cup of White Sugar
1/2 Cup of Brown Sugar
1 Teaspoon of Vanilla
1 Egg (lightly beaten)
125g of Chocolate Chips (I used 1/2 Milk and 1/2 White)
MAKES 30 - 40 COOKIES
Preparation Time: 5 minutes
Cooking Time: About 10 - 12 minutes per tray (bake one tray at a time)
HOW TO MAKE PAD THAI
Ingredients:
300g pad thai noodles
2 tablespoons sesame oil
1 egg
150g firm tofu, drained and cut into 2cm cubes
2 spring onions
35g (1 /4 cup) chopped peanuts
1 1 /2 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons fish sauce
3 /4 cup bean sprouts, to serve
lime wedges, to serve, optional
ENJOY!
300g pad thai noodles
2 tablespoons sesame oil
1 egg
150g firm tofu, drained and cut into 2cm cubes
2 spring onions
35g (1 /4 cup) chopped peanuts
1 1 /2 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons fish sauce
3 /4 cup bean sprouts, to serve
lime wedges, to serve, optional
ENJOY!
French Fries-Oven Baked & Delicious
Do you love French fries but feel guilty about eating them? Try these oven-baked French fries for a healthy twist!
Ingredients:
2 baking potatoes
3 Tbsp. extra virgin olive oil
4 basil leaves torn or 2 Tsp. dry
2 sprigs rosemary chopped or 2 Tsp. dry
2 Tsp. paprika
2 Tsp. chili powder
2 Tsp. black pepper
1 Tsp. sea salt
Extra virgin olive oil cooking spray
Directions:
1. Preheat oven to 425 degrees.
2. Slice potatoes into sections lengthwise and continue to slice until they are in long strips 1/3" in width.
3. Place potato slices in a bowl and drizzle olive oil over them to coat. Sprinkle basil, rosemary, paprika, chili powder, black pepper and sea salt. Toss gently.
4. Spread potato slices onto 1-2 greased baking sheets and make sure they are in a single layer. (Note: I use aluminum foil for easy clean up).
5. Bake for about 15 minutes and turn slices over. Continue baking for an additional 15-20 minutes or until slices are slightly crunchy.
6. Remove from the oven and allow to cool for one minute. Serve with ketchup if desired. Enjoy!
Servings: 4 Prep Time: 3 minutes Cook Time: 35 minutes
Nutritional Content per serving:
Calories: 177 Protein: 2g Carbs: 13g Fats: 2g Sugar: .5g Fiber: 2g
Ingredients:
2 baking potatoes
3 Tbsp. extra virgin olive oil
4 basil leaves torn or 2 Tsp. dry
2 sprigs rosemary chopped or 2 Tsp. dry
2 Tsp. paprika
2 Tsp. chili powder
2 Tsp. black pepper
1 Tsp. sea salt
Extra virgin olive oil cooking spray
Directions:
1. Preheat oven to 425 degrees.
2. Slice potatoes into sections lengthwise and continue to slice until they are in long strips 1/3" in width.
3. Place potato slices in a bowl and drizzle olive oil over them to coat. Sprinkle basil, rosemary, paprika, chili powder, black pepper and sea salt. Toss gently.
4. Spread potato slices onto 1-2 greased baking sheets and make sure they are in a single layer. (Note: I use aluminum foil for easy clean up).
5. Bake for about 15 minutes and turn slices over. Continue baking for an additional 15-20 minutes or until slices are slightly crunchy.
6. Remove from the oven and allow to cool for one minute. Serve with ketchup if desired. Enjoy!
Servings: 4 Prep Time: 3 minutes Cook Time: 35 minutes
Nutritional Content per serving:
Calories: 177 Protein: 2g Carbs: 13g Fats: 2g Sugar: .5g Fiber: 2g
How To Cook A Steak
Making a steak is really pretty simple. Start with a nice steak for starters. Sirloin, T-bone, and rib eye are good choices for general steak-eating purposes. If you want to get fancy, you could pick up some filet mignon, although it's generaly about twice the price of sirloin. So...weigh carefully how much you care.
INGREDIENTS
Steaks (one big one or two smaller ones or one smaller one or fuck it, just get some hotdogs and stop trying)
Garlic cloves
Salt
Pepper (this is one time when I will tell you to use fresh ground pepper if you can)
1/2 cup red wine
1 tablespoon butter
1 teaspoon fresh herbs if you can spare them
Bring the steaks to room temperature, or thereabouts. Get a paper towel or a Whataburger napkin from your glovebox and pat the steaks dry.
Cut a clove of garlic in to halves and smear the meat with the cut sides of the garlic. Smear both sides.
Sprinkle with pepper and salt, liberally. Do not be a miser. Depending on the size of your steaks, between 1/2 teaspoon and a teaspoon of salt per steak. Same for the pepper.
Preheat your skillet over high heat. PLEASE use cast iron. If you must use stainless steel, well, then you must. But DO NOT use a non-stick skillet. They buckle under the pressure of such high heat cooking and may actually catch on fire and then your smoke alarm will be going off for a real reason instead of a dumb reason like aromatic steak smoke.
Once it's really really hot, put your steak in and leave it alone for about 5 minutes (assuming you're going for medium doneness)
If a lot of fat is accumulating in the skillet, try to spoon some of it out without burning yourself with boiling oil. If you can't manage it safely, don't worry. I care about your fingers and hands and the skin on your leg!
After 5 minutes, flip the steak and cook another 5 minutes. Around now is probably when your smoke alarm is beeping at you and won't shut the eff up even after you take the battery out because it's wired into the electrical system for "safety".
Check for doneness by cutting a teeny slit in the thickest part of the meat and looking in it. If there's a bone in your steak, check near the bone. If you're going for medium, the meat should still be pink right now, more like medium-rare. BUT you need to take it off the heat before it finishes cooking as you desire because it will continue to cook off the heat. That's a little thing called "residual cooking".
Once it's cooked to slightly less than you want, remove it from the pan and set it on a plate.
Now turn back to your blazin' hot skillet and pour that wine in there. Quickly stir it around with a fork or whisk to get all the little brown bits of steak and salt and pepper off the skillet and into the wine. This is called deglazing the pan.
When the wine has reduced to about half it's original volume, add the butter and any herbs you like (thyme, parsley, tarragon) as well as the steak-juice that has accumulated on the plate. Mix it around and pour it over the steak.
Eat it with some mashed potatoes and salad or something. Win!
INGREDIENTS
Steaks (one big one or two smaller ones or one smaller one or fuck it, just get some hotdogs and stop trying)
Garlic cloves
Salt
Pepper (this is one time when I will tell you to use fresh ground pepper if you can)
1/2 cup red wine
1 tablespoon butter
1 teaspoon fresh herbs if you can spare them
Bring the steaks to room temperature, or thereabouts. Get a paper towel or a Whataburger napkin from your glovebox and pat the steaks dry.
Cut a clove of garlic in to halves and smear the meat with the cut sides of the garlic. Smear both sides.
Sprinkle with pepper and salt, liberally. Do not be a miser. Depending on the size of your steaks, between 1/2 teaspoon and a teaspoon of salt per steak. Same for the pepper.
Preheat your skillet over high heat. PLEASE use cast iron. If you must use stainless steel, well, then you must. But DO NOT use a non-stick skillet. They buckle under the pressure of such high heat cooking and may actually catch on fire and then your smoke alarm will be going off for a real reason instead of a dumb reason like aromatic steak smoke.
Once it's really really hot, put your steak in and leave it alone for about 5 minutes (assuming you're going for medium doneness)
If a lot of fat is accumulating in the skillet, try to spoon some of it out without burning yourself with boiling oil. If you can't manage it safely, don't worry. I care about your fingers and hands and the skin on your leg!
After 5 minutes, flip the steak and cook another 5 minutes. Around now is probably when your smoke alarm is beeping at you and won't shut the eff up even after you take the battery out because it's wired into the electrical system for "safety".
Check for doneness by cutting a teeny slit in the thickest part of the meat and looking in it. If there's a bone in your steak, check near the bone. If you're going for medium, the meat should still be pink right now, more like medium-rare. BUT you need to take it off the heat before it finishes cooking as you desire because it will continue to cook off the heat. That's a little thing called "residual cooking".
Once it's cooked to slightly less than you want, remove it from the pan and set it on a plate.
Now turn back to your blazin' hot skillet and pour that wine in there. Quickly stir it around with a fork or whisk to get all the little brown bits of steak and salt and pepper off the skillet and into the wine. This is called deglazing the pan.
When the wine has reduced to about half it's original volume, add the butter and any herbs you like (thyme, parsley, tarragon) as well as the steak-juice that has accumulated on the plate. Mix it around and pour it over the steak.
Eat it with some mashed potatoes and salad or something. Win!
2011 食品、食機、包裝、餐飲四合一展覽 展前報導
由外貿協會主辦的「2011年台北國際食品展」 6月22至25日，將在南港展覽館隆重登場！同期展出的還有「台北國際包裝工業展」、「台北國際食品加工設備暨製藥機械展」，以及在台北世貿一館展出了第二屆的「台灣國際飯店暨餐飲設備用品展」。四展合一，將完整呈現從製造、加工、包裝、物流、行銷、販售，最後導入終端飯店餐飲的完整供應鍊，成為亞洲最佳交易平台！
展覽期間，主辦單位外貿協會除了安排南港展覽館及台北世貿一館間的免費接駁車外，並將舉辦多場專題研討會、採購洽談會、以及一系列的美食秀等活動，邀請您6月一同前來參與食品業界一年一度難得的盛會！
展覽期間，主辦單位外貿協會除了安排南港展覽館及台北世貿一館間的免費接駁車外，並將舉辦多場專題研討會、採購洽談會、以及一系列的美食秀等活動，邀請您6月一同前來參與
The Big Apple, NYC: The Best of Theater District with CiCi Li (Full Epis...
Today, Cici visited the theater District of New York: Times Square and Broadway, where the entertainment industry started in America. Her journey included a bowling alley, Bryant Park, two amazing French restaurants, and of course a Broadway show.
For a truly unique experience, CiCi started her day at Leisure Time Bowling; below the depths of Port Authority. Surprisingly upscale, and boasting unique cocktails and a video game parlor, CiCi showed her prowess on the lanes.
Next was Le Perigord, named after a region in France known as a culinary Mecca, and as elegant and chic as its old world name suggests. Lunch Buffet doesn't get fancier than this.
Afterward, CiCi went for a walk in Bryant Park, located between Times Square and Grand Central Station. If it had been evening, there would've been a concert happening, but the empty stage was still inviting.
After Bryant Park, CiCi went back to Times Square and was dazzled by the lights and marquees announcing all the shows, including "In the Heights," the show she was going to see that evening. As a special surprise, CiCi got to meet with Shaun Taylor-Corbett, who plays Sonny in the show. "In the Heights" illustrates the real New York City, with its colorful characters bonding together to persevere.
CiCi fortified herself with another amazing meal before the show, with a stop at Le Bernardin; known for some of the best French seafood in New York. Chef Ripert strives to create dishes that feature the fish as the star of the "show." CiCi got an extra treat watching the creations take place in the kitchen, topping it off with CiCi's favorite part of any meal: a beautiful dessert.
For a truly unique experience, CiCi started her day at Leisure Time Bowling; below the depths of Port Authority. Surprisingly upscale, and boasting unique cocktails and a video game parlor, CiCi showed her prowess on the lanes.
Next was Le Perigord, named after a region in France known as a culinary Mecca, and as elegant and chic as its old world name suggests. Lunch Buffet doesn't get fancier than this.
Afterward, CiCi went for a walk in Bryant Park, located between Times Square and Grand Central Station. If it had been evening, there would've been a concert happening, but the empty stage was still inviting.
After Bryant Park, CiCi went back to Times Square and was dazzled by the lights and marquees announcing all the shows, including "In the Heights," the show she was going to see that evening. As a special surprise, CiCi got to meet with Shaun Taylor-Corbett, who plays Sonny in the show. "In the Heights" illustrates the real New York City, with its colorful characters bonding together to persevere.
CiCi fortified herself with another amazing meal before the show, with a stop at Le Bernardin; known for some of the best French seafood in New York. Chef Ripert strives to create dishes that feature the fish as the star of the "show." CiCi got an extra treat watching the creations take place in the kitchen, topping it off with CiCi's favorite part of any meal: a beautiful dessert.
Creamy MACARONI and CHEESE with Light Crunchy Topping (Guiltless & Glute...
INGREDIENTS
1 cup pureed butternut squash (1/2-1 butternut squash halved & cooked)
1 cup unsweetened (vanilla) almond milk
2 oz (1/6 lb) reduced fat white cheddar cheese
2 oz parmesan cheese, freshly grated (3/4 cup)
1/2 cup reduced fat ricotta cheese
1/2 tsp worcestershire sauce
1/2 tsp dijon mustard
1/4 tsp black pepper
1/4 tsp cayenne pepper
8 oz Gluten Free macaroni (elbow) noodles
1/4 cup Panko or Gluten Free breadcrumbs
1/4 cup parmesan cheese, freshly grated
1/4 tsp cayenne pepper
1 tsp olive oil
non-stick cooking spray
9 inch X 9 inch baking dish
1 cup pureed butternut squash (1/2-1 butternut squash halved & cooked)
1 cup unsweetened (vanilla) almond milk
2 oz (1/6 lb) reduced fat white cheddar cheese
2 oz parmesan cheese, freshly grated (3/4 cup)
1/2 cup reduced fat ricotta cheese
1/2 tsp worcestershire sauce
1/2 tsp dijon mustard
1/4 tsp black pepper
1/4 tsp cayenne pepper
8 oz Gluten Free macaroni (elbow) noodles
1/4 cup Panko or Gluten Free breadcrumbs
1/4 cup parmesan cheese, freshly grated
1/4 tsp cayenne pepper
1 tsp olive oil
non-stick cooking spray
9 inch X 9 inch baking dish
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