波特兰吃喝团九月聚会——做新菜

来源: 波特兰吃喝团于 2014-10-08 10:26:14 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (28589 bytes)

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热闹繁忙的暑假结束了，我们波特兰吃喝团又要开始有规律的组织生活了。聚会了这么多次，大家私藏秘方都晒过了，互相学习交流经验了，不过自己的to do list估计还是只增不减哈。

这次聚会，什么主题？大家集思广益，最后说那就“Something new…”每人至少一道菜Something new。这个Something new，是有要求的，不光是new to yourself, 也得new to the group。有团员就说了，这次Something new, 以后是不是可以Something old, Something blue, 然后Something borrowed。这四样都全了，估计我们某团员家的小美女也就该嫁人了。

先来一张局部全景：

主人Pino为大家准备的开胃水果：

秋收的季节，从农场到饭桌，吃喝团聚会少不了 something newly picked。大家边尝鲜边感叹，农场摘来的水果青菜吃起来比店里买的好吃太多，聚会之后，好几家都去果园摘果子去了。

cherry tomatoes，是我团美女赛东施一大早顶着露珠用她那双纤纤玉手摘来的：

concord grapes，味道胜似玫瑰香，出自我团资深劳模深深海洋之手：

深深海洋还为大家采摘了苹果：

为了pk, Pino帅哥和赛东施美女深夜赶制绿豆糕，这一款晶莹秀雅的是帅哥版的：

做法：去皮绿豆泡过夜，上锅蒸40分钟直至软烂，取出用food processor打成粉末，炒锅中放入麻油，把绿豆泥放入用小火拌炒均匀，
放入细砂糖和麦芽糖继续小火拌炒。还加了糖桂花，放凉后用模具压出形状即可！想再丰富些，里面可以包些豆沙馅儿，简单又好吃！

再看美女版的绿豆糕。赛东施为了跟Pino帅哥pk吃了一点苦头，最后的成品很出彩。大家借着评判的机会左尝一块，右尝一块，尝来尝去直到尝光也不好打分。但从本次聚会的主题来考虑，美女的这一款绿豆糕出线－通常我们吃到的绿豆糕是黄色的，象祖母绿一样的绿豆糕确实更贴近something new：

川妹子不仅麻辣出名，也擅甜点，红模仿的Souffles，吃起来入口即化，舌尖上留下浓浓的巧克力香却让你久久回味：

Orange Chocolate Souffles by 红模仿

做法：

Ingredients

10 ounces high quality semisweet chocolate morsels

3/4 cup heavy whipping cream

5 tablespoons sugar

2 tablespoons (1/4 stick) unsalted butter

1 tablespoon dark rum

1 tablespoon vanilla extract

1/4 teaspoon salt

zest of one orange

6 large eggs, separated

Pinch of cream of tartar

Powdered sugar

Preparation

Combine first 8 ingredients in heavy medium saucepan, reserving some orange zest for later. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead and chilled. Warm it up before use.)

Preheat oven to 350°F. Smear inside of eight 3/4-cup ramekins with butter and coat with sugar.

Whisk the egg yolks into lukewarm chocolate base.

Using electric mixer or by hand, beat egg whites and pinch of cream of tartar in large bowl until soft peaks form. Gently fold egg whites into chocolate base in 3 additions.

Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes.

Sift powdered sugar and some add some additional orange zest over soufflés. Serve immediately.

这么娇艳的蛋糕卷，不用说，又是赛东施的那双玉手做出来的：

游走四方的鱼出手了，大家一哄而上抢她的柠檬糕：

柠檬糕 by 游走四方的鱼

底层材料：
一条黄油（113克），75克糖，155克低筋面粉

上面一层材料：
4个鸡蛋，200克糖，60毫升柠檬汁，1小勺柠檬皮，30克低筋面粉，半小勺泡打粉

做法：
1，预热烤箱350华氏度，在底部铺上铝薄纸
2，放置室温的黄油加糖打松，拌入面粉，铺铺入模子，按实，烤23分钟，冷却备用。
3，鸡蛋加糖用电动搅拌器打2分钟
4，加入柠檬汁，拌入面粉和泡打粉
5，倒入2上，烤25分钟
6，冷却后切成小块

劳模不是吹滴，深深海洋还千里迢迢给大家搬运来家乡特产－湖北麻糖和香茗酥：

主人Pino从家乡带来的红枣，甜到心里了

Pino的家乡风味手抓羊肉饭, 终于吃到了，油汪汪滴，那叫一个香：

羊肉抓饭 by pino

做法：

原料：羊肋条肉，洋葱，胡萝卜

1.炒锅放油，放入一些花椒，待出香味后，将花椒捞出，放入羊肉煸炒，放入少许盐，可以加一些孜然，熟至8成捞出

2.炒锅放多一些油，放入胡萝卜和洋葱一起炒，加一些盐。等胡萝卜炒软了以后捞起来。
3.蒸饭：这一步可以用电饭锅，也可以用高压锅。把肉放在最下面一层，然后加入米，在米上面加入炒过的胡萝卜和洋葱，加少许水。如果是电饭锅，就按照正常烧饭的程序烧。如果是高压锅，等冒气以后，火关小，烧15-20分钟即可。

这里加水的多少比较重要，切切不可加多，因为胡萝卜和洋葱都会出水。

玉米，也是深深海洋给大家摘来的，同她摘来的葡萄和苹果一样，鼓励大家连吃带拿：

葱香花卷，被小家伙们吃了一大半，有的小朋友打包回家还没吃够，要求妈妈跟赛东坡阿姨订购（注意不是赛东施啊，一字之差，两位美厨娘）。这个花卷的独到之处在于葱花是先用油爆香加榨菜的：

饺子再传统不过了，但深深海洋对馅的配方有something new，青椒西红柿馅，大红大绿是绝配，味道小清新，不信你试试：

谁最能抓住小朋友的心？抓住了小朋友的胃，自然俘获了小朋友的心。 Smilley阿姨年轻漂亮，她做的菜最合小朋友的味口，看看这让人垂涎欲滴的泰式沙嗲烤的烤虾串和烤鸡串，小朋友们左手一串虾，右手一串鸡，吃了一串又一串：

泰式风味烤串方子如下，把盐减少了点。

www.chow.com/recipes/30747-chicken-satay-with-spicy-peanut-sauce

蒜肠吃来很方便，做起来可没那么容易，从切肉到灌肠，都是赛东坡手工完成的：

做法参见此方：
http://home.*****/recipe-153633.html

Smilley 煎的土豆饼因为用料特别，也大受小朋友们欢迎：

土豆煎饼做法:

这可是中西结合的产物，我家小朋友的最爱, 已经被爸爸打入不能做的挡。因为，做了它，小朋友即不吃蔬菜，也不吃肉，只吃土豆，没营养，跟不上3小时的足球训练。

把土豆煮熟烂，切成小丁。加入炒好的咸肉，(bacon),葱，盐，一点糖，一点酱油，一起炒5-10分钟，压成饼的形状，中火到大火，煎到底下变焦黄。喜欢cheese就加一点。土豆吸收了咸肉的香味，一下子华丽转身，不再是质朴的土豆了。

对鱼儿的期待，没有最高，只有更高！
游走四方的鱼带来秘制高汤，现场为大家煮面。味道嘛，只可意会不可言传：

羊肉面做法：

主料：带皮羊肉，乌冬面

调味料：豆腐乳、韭菜花、酱油、糖、八角、山楂片、花椒、葱姜蒜、桂皮、（以上是必须的调味料）丁香、桔皮、砂仁、草果、新鲜的薄荷叶子、新鲜的九层塔叶子（这些都是可有可无的）

制作方法：

1，先将带皮的羊肉过水去掉血泡，然后捞出来。

2，锅中放入羊肉，酱油、糖、八角、山楂片、花椒、葱姜蒜、桂皮、丁香、桔皮、砂仁、草果，豆腐乳和韭菜花。豆腐乳我用的是块状的需要用水先调散。需要注意的是这时候调的味道要稍微淡一些，后面炖煮会损失水分，不过也不能太淡了，这个只有自己感觉了，而且因为要煮面，所以我把汤放多一些。
3，煮开以后加薄荷叶和九层塔叶子，用小火焖煮。
4，两个小时以后羊肉闷烧熟，把调味料都捞出来，放入水煮过的乌冬面，煮透就好了。

川味凉粉，你能再正宗一点吗？！
川妹子红模仿的麻辣奉献：

川味凉粉 by 红模仿。凉粉，是人都会做，这里就不摆了。

(编辑嘀咕一下，凉粉人人都会做，可那个调料就是秘方了。问美女，美女每次都说简单，就是什么什么在一起，最后还是没有明白什么什么是什么)

happy0616, 她菜如其人，一向是淡雅娟秀，静静地散发着魅力。看这酸辣萝卜卷多么精致：

赛东坡的泰式烤牛排色拉，万绿丛中一抹红，让你食欲大开：

参照此方，另加了紫色卷心菜，甜椒，九层塔等：
www.thekitchn.com/recipe-thai-grilled-steak-salad-172676

happy0616的天妇罗，火候掌握得好，口感，味道都恰到好处：

Smilley的青檬木瓜沙拉，一样可以俘获大人们的心。瞧这丝切的：

泰式青木瓜沙拉，第一次吃它，就有种清香入口。原来是青柠檬的香味。

做法：
http://www.thaitable.com/thai/recipe/green-papaya-salad

鱼儿自然也是切丝高手。她的丝娃娃，用薄薄的饼把五颜六色的丝象包娃娃那样精心包起来。不小心样品被抢走没有拍照，想象一下吧：

主人Pino为女士们特别熬制的木瓜汤，他的心意你懂的。男嘉宾也喝了不少：

Filipino Chicken Soup with Papaya
在菲律宾人家吃到，觉得味道不错，学起来也不难：

Ingredients

1lb skinless chicken, cut into large pieces
8 oz papaya, peeled and cut into chunks
6 oz spinach or water cress leaves
4 cloves thickly sliced garlic
2 inches ginger, thickly sliced
1 small sliced onion
4 cups of water
2 Tbsp fish sauce
1 Tbsp salt
1½ Tbsp cooking oil

Preparation

Heat the oil in a soup pot. Fry the ginger and garlic until they are both slightly brown and fragrant. Add the chicken pieces and fry until they too turn slightly brown. Add the water, cover the pot and simmer for an hour.

Add the papaya, spinach and fish sauce. Allow the soup to simmer for another 45 minutes. Add the salt and stir well. Serve with rice and other main course dishes. Enjoy this famous and yet easy to make soup!

little_lucky加入我团是一大幸事，她的菜总能为大家带来意外的享受，哪怕普通的食材经过她的手也是味道浓烈，再次证明川妹子的厨艺是天生的，看这款鳝鱼粉丝多诱人：

Pino的凉拌金丝瓜，简单清爽：

凉拌金丝瓜做法：

金丝瓜蒸熟了，放凉后拿叉子把瓜瓤叉下来，就当凉面一样凉拌了。

蓝莓山药，酸酸的甜甜的糯糯的,
something blue, something simple yet highly nutritious：

蓝莓山药做法：

山药，去皮切块大火蒸20-25‘，放凉后压成山药泥，浇上蓝莓酱即可。
蓝莓酱的做法：新鲜蓝莓2磅，加少量柠檬汁和糖小火熬至粘稠。

Pino的香茅牛肉，一出锅就满室飘香：

香茅牛肉 by Pino

做法：

牛里脊切成片，用盐、胡椒粉、料酒、鱼露腌制45 分钟入味。

炒锅入油，半热时放入牛肉翻炒，炒至八成熟即可捞出。

炒锅油少许，放入香茅片，辣椒，姜片，炒出香味后加入牛肉翻炒，最后加少许鱼露和白胡椒粉即可。

赛东施的鱼香肉丝，比上面的香茅牛肉更秀气一些：

凉拌鲫鱼，little_lucky的又一创意：

凉拌鲫鱼做法：

新鲜鲫鱼二条，盐，酒腌制30分钟后大火蒸10分钟（我蒸了8分钟有点短）。
调料：酱油，醋，糖，香油，花椒油，葱，蒜，香菜，小米辣调制后铺在鲫鱼上。

赛东坡的煎烤牛仔骨，她是我团用“心”来烹调的典范：

做法：牛仔骨用酱油，蚝油，胡椒粉腌半小时后在铁板上烤。

红模仿的miso烤鱼，外表的美来自一颗追求美的心，如果你想美貌永驻，先从美食做起：

Nobu's Miso-Marinated Black Cod Recipe

1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each

Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days.

To cook the fish: Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

主人Pino的盛情，全在这盘高大上的羊腿里了：

Braised Lamb Shanks by Pino

http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe.html

Ingredients

Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Directions

Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,

Call yourself a superstar!!!
Gremolata:

In a small bowl, combine all ingredients and set aside until ready to use.

happy0616的五彩香菇盏，看着养眼，味道鲜美极了：

五彩香菇盏（好好的方子）

做法：
1、蘑菇用面水泡5分钟后洗净，放入加了盐的开水中焯3分钟，捞出控干水分。
2、毛豆、玉米、胡萝卜丁提前加工熟，肉末中放入葱姜、蚝油、五香粉、白胡椒、料酒、盐、糖、香油L、鸡精顺一个方向搅打上劲儿备用。
3、毛豆、玉米、胡萝卜丁放入拌好的肉末中搅拌均匀。
4、把肉末做成肉丸，放在蘑菇上。
5、开水上锅蒸15分钟即可关火。
6、用蘑菇中出的原汁加入少许水淀粉做个薄芡浇在蘑菇上，就可以上桌啦。

深深海洋的凉拌茄子。茄子怎么做都好吃，何况加了那么多配料呢？