Flower Juice 紅花汁

Flower juice. Lama said these tree flowers have medicinal properties for curing heat related ailment such as dizziness, headache, nose bleeding etc.

They used to eat these flowers for fun as kids. Juicing is more a modern day phenomena. 

A lot of work to come up with little juice and only 120 Rs per bottle. Quite refreshing taste. 

花汁,據從小生長在比爾的喇嘛說,可以治熱病,像是頭暈、頭痛、流鼻血之類的。

他們小時候常到山上摘這個樹花,吃著玩,把舌頭染出紅紅的。他還是第一次看到有人在賣這個汁。很費工,要把白色花心剝掉,花瓣榨汁率很低,一大捧花瓣也就一點點汁。才120盧比一瓶,可以兑水或加糖,原味也不難喝。

@Kangra, India. On the way from Bir to Tso Pena.  印度比爾到措貝瑪的中途

好砧板和壞砧板的差別

塑膠的最爛。馬上有刮痕不說,而且痕跡裡都是黴菌。毅然決然地把姑姑這塊扔了。

木頭的貌似稍微好些,不過也很難說,因為這塊我只拿來切自己烤好的麵包,所以沒什麼碰到水的機會。

Epicurean 這塊果然像他們宣傳的一樣,木屑壓成的滑板材質,很堅固,薄薄一片,用過後就很難回去用一般厚重的砧板了。而且材質沒有氣孔,不會長霉,這塊用了一年多,確實如此。據說也不傷刀刃。因為是木屑做的,還很環保。目前是我的最愛。

Husk’s Ware 這個米糠壓的也很厲害,和上面那塊同時買的,也同樣環保又不長霉。缺點是很重,小塊用用還行,大塊就和傳統木頭砧板一樣重。另外因為是凹凸表面的,不適合用有鋸齒的刀切東西。還有,硬度應該比上面那塊高,基本沒有刮痕,所以有點擔心會傷刀刃。目前拿來送給切東西比較暴力的人使用。經久耐用應該這個排第一。 :p

從蟹足菇到泥鰍 from beech mushrooms to loaches


炒了一盤蟹足菇後,突然想到小時候祖母跟我說的一道菜。

她說,拿一塊冰涼的豆腐,旁邊放上泥鰍,擺在鍋裡蒸,泥鰍就會鑽到豆腐裡躲避高溫,然後死在裡面。不知道這是她在上海還是福州會做的菜,估計蘭州的可能性比較低。

小時候的我沈迷在古龍《絕代雙驕》等武俠小說的各種珍饈甚至怪異菜餚中,李大嘴連人肉都吃了,所以只覺得這道菜聽起來很有創意。到長大後,才感覺這菜委實殘忍,還好也一直沒人要做給我吃。

今天看到炒好的蟹足菇,就想到吃蟹足菇不是挺好的,人們幹嘛總要去折騰其他生靈。

最近在看美劇Hannibal,愈看愈覺得那是提倡素食人士的另類宣導方法。裡面有一段劇情是男主角讓衣冠楚楚的對頭坐在奢華擺設的餐桌前,每天給對頭(這個狀況下應該是受害者)一頓大餐,只不過大餐的內容可能這餐是對頭的煙燻烤右腿,下餐是對頭的薄片風乾左手臂,兩人還在用餐期間談笑風生。現代人,特別是美國人,要把肉處理到完全看不出是個動物的樣子才來下肚,也是類似的行為,只是粉飾太平的程度不同而已。

Looking at these beech mushrooms today cooked for lunch today, all a sudden I thought of a dish my grandmother described to me when I was really young. 

She said, you put some clean and seasoned live loaches with a block of cold tofu together, steam them. The loaches would go inside the tofu to avoid heat and you end up with a tofu with loaches inlayed beautifully. 

As a child, I found it interesting. Later I always though it’s such a cruel way to cook. Now I wonder why people can’t simply eat plants like mushrooms and leave those poor sentient beings alone. Not to mentioned that, a lot of these weird things chinese people eat don’t even taste good and you actually have to use very heavy sauce or seasoning to cover that meat’s original taste. This is even true for our regular animal protein–if you ask someone who has never eaten port, veal or fish in their life to give it a try, I’m pretty sure they’d find its taste stinking and horrible. This is a common experience for people restarting eating meat after being vegetarian for some time. So really, unlike sugar may be an inbuilt desirable taste for human beings, animal protein is more of an acquired taste. 

I’ve been watching the TV show Hannibal recently. Somehow I really feel it’s an alternative campaign for vegetarian diet. Once you become conscious of what you put in mouth, no matter how seemingly civilized the meal and table setting appears, you’d find it hard to swallow. Vegetarian is really the way to go. 

Portobello Sun Dried Tomato Pesto Egg 日曬蕃茄羅勒醬波特菇蛋

難得一個超愛美國的時候!這麼多蘆筍只要一美金,波特菇五毛錢一個。

Love asparagus!! And all for only $1 USD! Portobello mushrooms are 2 for $1. Definitely something I’ll miss when leaving US. 


昨天發明的菜,因為很好吃,今天早餐又做了一個:

油鍋爆香碎蒜粒,略煎大菇逼出水份,翻過來在菇的皺摺處抹上一層日曬蕃茄羅勒醬(日曬蕃茄、羅勒、松子、腰果、橄欖油), 打個蛋在上面,蛋半熟時鹽胡椒調味,翻面在煎幾十秒就可以上桌了。保證好吃,而且失敗機率極低!

I invented this dish yesterday because we have some left over sun dried tomato pesto sauce which I want to get rid of. It turned out so good that I made it for breakfast again today. 

It’s utmost simple: just briefly pan fried a portobello mushroom with a little oil and minced garlic to get the water out, turn the portobello and add some sun dried tomato pesto sauce (tomato, basil, cashew, pine, olive oil) and an egg on top, season with little salt and pepper on the egg when it’s almost done, and voilà! 

葡萄香日本紅茶 Grace Piece Tea

香港師兄那裡討來的日本紅茶,說是極為香甜,就飛鴿傳茶來了幾小袋。


一打開來,真的是撲鼻的香氣。像是蘋果,又像是水蜜桃,但又都不是。

想了兩分鐘才想出來,原來這熟悉的甜香,就像是小時候吃那種日本葡萄口味泡泡糖的味道!

細看了茶葉,不像是摻了果粒的那種歐洲花果茶。茶葉細細的,是比較像紅茶。(說明書說是印度大吉嶺的紅茶,發酵一次後就運到日本,在日本進行第二次發酵。)


然後試泡。因為量很少,就拿我的旅行袖珍組來泡。

出茶時間很快,要比一般紅茶泡的時間短。第一泡裡面那個泡泡糖的香氣非常足,第二泡(茶湯見上圖)果香就比較含蓄,顯出茶香豐富的好紅茶滋味。很耐泡,第五泡還是香氣足,而且非常強的回甘,喝下後,滿口生津,而且整個口腔都是那特殊的葡萄香氣。


(怪不得出茶時間短,葉子已經弄碎了)

下一袋我決定用冷泡的方式,因為那個香氣和細緻的茶葉應該會非常適合泡冷茶。


說明書上說第二泡是用日本溫泉區的水發酵的,於是產生了特殊的muscat葡萄味。這個二次發酵聽著還挺玄的。

下次回上海一定帶一袋到茶城給大家嚐嚐。

My Idiot-proof Bread Recipe 歐式雜糧麵包(免揉麵)

IMG_0750

自從在朋友家吃到這個麵包之後,就覺得實在沒必要在外面買那些不知加了什麼亂七八糟東西的麵包。因為這個麵包容易做得不得了,不需揉麵,什麼技巧和體力活都不需要,就只是把東西混合、扔進烤箱裡,現在覺得連上海的麵包機都是多餘的。尤其在這裡,美國人吃東西巨鹹,低鹽麵包的種類很有限,整個超市就只有一種。這個食譜是我改良過的,鹽只有原來的一半,比較適合我。

This is like an unbelievably easy recipe for making bread—no kneading, no nothing.Simply mix the ingredient and throw it into the oven, and voilà! It suits me especially since all American breads are way too salty for me except for the one and only low-sodium bread available at Sprouts. With this recipe, I can make all sort of breads of different flavors according to my moods. Having my Staub cast iron oven, I can even envision making this in places like India where I don’t have an oven.

Ingredients

1. 300g (2 cups) All purpose organic unbleached flour

2. 100g (2/3 cups) Seven grains organic wheat flour

3. 4g (1/2 tsp) sea salt

4. 2g (1/2 tsp) active yeast

5. 300g (1+1/3 cup) room temperature water

6. Wheat bran

7. Flaxseed meal 1/4 cups (optional)

8. Nuts or dried blueberry (optional)

Steps

1. Mix ingredients 1–5

I usually use 200g all purpose flour, 100g wheat flour, and 100g of my own mix of 6 grains (i.e. Barley, Brown Rice, Corn, Millet, Oats and Rye)

The optional items listed in 7 & 8 are really up to your own creativity. I have tried cinnamon powder with walnut, cranberry with pecan etc.

Simply take a big mixing bowl, place it on a scale, throw in all the dry ingredients, mix a bit, then add water, mix until it is smooth. Then cover the bowl with a damp towel.

2. Let the dough sit for 12-18 hours (for fermentation)

3. Shaping and 2nd fermentation: Dust a working area with flour, take out the slow risen dough and gently shape the dough into a round form. Place the shaped dough on the towel, dust the upper part with wheat bran, cover it with the rest of the towel and let it sit again. (The original recipe calls for a 2 hour 2nd fermentation, but I usually just utilize the 30 minutes of oven preheat time. Once I even got by with only 15 minutes preheat and 2nd fermentation when I was in a rush to go out.)

4. Preheat the oven for 30 minutes at 475F, including a covered heavy pot inside at the rack of the lower 1/3 part. (My go to pot is a 4Q cast iron Staub French oven. My friend uses a claypot.)

5. Take out the heated pot, place the dough inside, put the lid back on, and place the pot back to the oven and bake for 25-35 minutes, and another 3-15 minutes after removing the pot lid

6. lift the bread to a cooling rack and only slice it after it is completely cool, i.e. usually after 30min–1 hour

 

材料

1. 300g (2 杯)有機麵粉

2. 100g (2/3 杯) 七穀麵粉

3. 4g (1/2 茶匙)鹽

4. 2g (1/2 茶匙)酵母

5. 300g(1又1/3杯)室溫的水

6. 麥麩

7. 亞麻籽粉 1/4杯(選用)

8. 乾果或蔓越莓乾 (選用)

步驟:

1. 混合1-5的材料

   – 我通常是用200克的麵粉,100克的全麥粉,100克自己混合的蕎麥、糙米、玉米、 小米、燕麥、黑麥粉

   – 亞麻籽粉加不加都可以,其他口味可以換著做。我試過不錯的,是肉桂粉+核桃,蔓越莓乾+山核桃。

   – 拿個大不銹鋼盆,放在秤上,把乾的材料一一加入,然後稍微混合一下(這時就可以從秤上拿下來了啦)。之後再加水,攪到混合均勻就可以。最後拿塊濕布蓋起來,等它自己發酵。

2. 發酵12-18小時

3. 整形和二次發酵:平台上撒麵粉,拿出發酵好的麵團,稍微弄成圓形,放在本來蓋在上面的那塊棉布上,麵團表面撒上麥麩。二次發酵的時間,原來食譜說是2小時,但我通常就是預熱烤箱的30分鐘,有一次急著出門,只等了15分鐘也都沒問題。

4. 烤箱預熱30分鐘(攝氏245度,華氏475度),把鑄鐵鍋或砂鍋放在下面1/3處的烤架上一起預熱

5. 拿出烤箱裡的鍋子,把麵團倒進鍋裡,再把鍋子蓋好,放回烤箱裡烤25-35分鐘,開蓋再烤3-15分鐘。(我們家烤箱通常就是烤30分鐘,開蓋後再烤個幾分鐘,主要是看你想要表面多金黃和麵包多乾)

6. 取出,放散熱架上等涼了再切(至少半小時)

IMG_0526IMG_0527IMG_0531IMG_0524IMG_0522

 

 

 

 

 

 

 

美國版的不丹國餚: 起司辣椒加蘑菇

Staub and jalapeño version of mushroom emadatsi. I’ll just share my improvised recipe in Chinese so that Bhutanese can spare themselves from laughing at me 🙂

因為反響熱烈,把食譜分享給大家。

這是我的做法,不敢寫英文,怕被不丹人笑…
1. 蒜蓉爆香
2. 加入蘑菇或其他菌類(杏鮑菇也好,切大塊,要有口感的)
3. 加點鹽(其實對口味偏淡的我,不用加鹽單靠起司中的鹽分就夠了,撒點鹽主要是為了讓菌菇快點出水)
4. 菌菇類半熟時加去籽的辣椒段(因為我怕辣)
5. 蔬菜熟到自己想要的程度後,水也收乾到差不多時,加上起司,翻攪一下,讓起司均勻附在蔬菜上(起司切片會比較容易化開)
6. 然後就可以移到數個這種巴掌大的小瓦罐中,要吃的時候進烤箱烤一下就好。

(某人再三叮嚀我不要加水。我倒是偷加了點酒~)

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Food Inc. 食品帝國

Food Inc.  An amazing and startling documentary. A friend forwarded me this 2 years ago and I finally watched it on Hulu. Wish I did that earlier. May all be healthy and kind to animals.

朋友兩年前就轉給我看的紀錄片,拖到昨天才終於看了[汗] 早看就好了。

願大家身體健康,善待其他動物。

***

震撼全球的紀錄片-食品帝國

在美國你可以花一塊美元買一個漢堡填飽肚子,但為何卻無法用同樣的價錢在超級市場買到一顆青花菜?

為何食物提供商可以把價錢壓得這麼低?

而到底又是為什麼現在水果都已經沒有在分季節,夏天也可吃到冬天的水果?

為何現在生的馬鈴薯會比速食店買的薯條還貴?

美國現在出生的兒童早期得糖尿病是1/3,貧窮人家得到的機率快1/2,因為只能買漢堡填飽肚子。

這部紀錄片揭露了美國食品業許多不為人知的內幕。

美國知名人士歐普拉看完知道吃的食物是如何被生產出來之後,在節目說以後不吃速食店的漢堡,馬上被畜牧業跟食品業提告,前前後後花了6年時間跟100萬美元才勝訴。

美國大的食品公司平常也僱用很多律師,只要侵害其利益,不管能不能勝訴,先告再說,歐普拉就是很好的例子,一般人沒有麼多時間跟金錢去打官司。而食品公司的提告的對象一般是農夫,不是歐普拉之類的人士。

為了供應全美速食業者所需的漢堡肉,牛隻的飼養方式早已走出田園詩那幅三三兩兩悠閒的在草地吃草的狀態,而是擠在陰暗的工廠裡,站在深及膝蓋的糞便中,吃著玉米為主的飼料。

只是原本食草的牛轉變飲食習慣後,胃裡的埃舍利希氏大腸桿菌數量激增,這些包在漢堡肉裡的大腸桿菌會導致人類生病。

最近歐洲爆發的出血性大腸桿菌就是這個病毒,影片中無法預期的後果,片中2歲小孩就是吃了速食店收汙染的漢堡2天就死了。

簡體版: http://www.tudou.com/programs/view/r5AG1ywUq6I

繁體版:食品帝國片頭 http://www.youtube.com/watch?v=xsmZbRoyme8&feature=related

食品帝國_速食魅力無法檔1   http://www.youtube.com/watch?v=6vV1XpAPPps&feature=related

食品帝國_速食魅力無法檔2  http://www.youtube.com/watch?v=Suec4JHCRlA&feature=related

食品帝國.無法預期的後果  http://www.youtube.com/watch?v=wK8gd7Z4VUQ&feature=related

食品帝國.無法預期的後果2 http://www.youtube.com/watch?v=W2zmxtQUYrE&feature=related

食品帝國.玉米玉米我愛你 http://www.youtube.com/watch?v=1yRfgnRPRFk&feature=related

食品帝國.便宜的代價 http://www.youtube.com/watch?v=MpqA3JR3PS8

食品帝國.草中奧秘 http://www.youtube.com/watch?v=1nS2DIx1gpQ&feature=related

食品帝國.草中奧秘2 http://www.youtube.com/watch?v=AM0HdiNxRIk&feature=related

紀錄片「食品帝國」(Food, Inc.)

向世人揭示了日常生活裡廉價食品的生產過程,「這已經不只關於我們吃的權利,更是關乎我們說出真相的權利,和知道真相的權利。」

記錄片歷時6年,由導演Robert Kenner四處採訪拍攝而成。紀錄片同時也拍攝例如孟山都(Monsanto)這類食品企業如何經過打壓一般農民,來傾銷自家的基因改造種子,這些抗農藥、耐旱的種子大量進入農田。基因改造後的種子隨風飄散入附近農田,許多沒有使用孟山都種子的農家因此遭到孟山都提告,理由是侵害專利。許多農民無法負擔訴訟費用選擇和解。

種植單一產品破壞了生物多樣性,它潛在的危機是,當這些種子出現了天敵,導致大規模的歉收時,糧食危機便發生了。而首當其衝的便是貧窮國家的人民。惟有保持作物的生物多樣性,讓它們在自然的環境中演化和適應,才能避免這種全球性大規模的食物短缺危機。

另外這些基因改造的種子因為具有專利,因此使用的農民必須向孟山都等公司購買,問題是孟山都一手掌握了種子供應;另一邊不斷迫使農民向它購買產品,因此當它打算漲價時,農民也只能貸款買種子,這只會讓原本處於弱勢的農民不斷負債。

這部分紀錄片由於孟山都的勢力,所有各大網站有報導的影片都被封鎖,只有完整版才看得到。

錫金的蘿蔔泡菜 Radish Pickle from Sikkim

前天在別人家喝茶的時候,他們家尼泊爾傭人正好在做泡菜,看著就覺得是很好吃的東西,而且材料普遍。

抱了一小桶上一批做好的泡菜回來,果然好吃。這兩天餐餐都吃,愈吃愈好吃。

趕緊把食譜寫下,免得忘記。下次回上海一定做一批跟好友分享。

The other day when we were having tea at someone’s place, it happened that their Nepalese maid was making radish pickle. We got a small jar of this super delicious pickle from the last batch. And the recipe seems simple enough that there is no reason not to try.

IMG_3439_美图

1. 蘿蔔連皮切條,辣椒依自己喜好的量也切條,陰乾,去掉表面多餘水份。
Slice radish (without peeling) and chili, and dry the surface moisture

2. 白芝麻炒香後,磨成粉。(終於有一個食譜是能利用到果汁機附贈的那個磨粉機了)
Warm the white sesame seeds in a pan to bring the flavor and machine-grind them into powder

3. 蘿蔔和辣椒放進乾淨瓶中,加上芝麻粉、鹽 、芥子油拌勻,封住罐子,每隔幾天把罐子上下倒一下就好。
Put the radish and chili pepper inside a clean jar, mix evenly with the sesame powder, salt and mustard oil. Seal the jar, maybe shake the jar a bit every few days to ensure the ingredients get evenly seasoned and fermented, and just wait to enjoy your pickle in 10 days!

原來做泡菜這麽簡單,所以實在沒必要去買外面加了那麼多防腐劑和其他化學添加劑的罐頭泡菜。

It would be wonderful to have home-made pickles free from preservatives and artificial flavors! Can’t wait to make this when I go home.

***

P.S. Can also add garlic. Minimum marination for 10 days.

後記:可以加大蒜一起醃漬。至少醃個10天。

***

2013/11 第一次試作,趕著離開上海,所以只醃了5天,但是已經很好吃了。加了薑絲、蒜頭、尖椒,还有一点花椒,用的是菜籽油。

First time making it. Didn’t have enough time so only marinated for 5 days but super delicious already! I also added fine shredded ginger and some Chinese peppers.

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Cooking Class: Steak Night 美國烹飪課

First cooking class in North America. This can be counted as one of my hobbies now.

I decided to take the steak class as I can probably do the rest by simply reading through the recipe and what else can represent US better!

閑來無事去上了一堂烹飪課。

看了一下課程內容,估計大部分東西我有食譜就會做,唯有烤牛排這種事情有點難度。首先,才剛被某人嘲笑我不會煎牛排(我不喜歡碰生肉,所以原本做法是隔著塑膠袋整塊丟進鍋裡煎到外面熟了後,再用筷子夾出切成大塊,再回鍋繼續煎和調味);其次,這種事情要現場看示範比較容易學會。於是報名了牛排課。

http://www.surlatable.com/sku/1358233/Steak-Night

The menu also includes appetizer and dessert, with my beloved cointreau!

這是課程內容,從前菜到甜點都有:

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The facility is great. They even serve cappuccino while you are cooking. That is sort of interesting. I never thought of sipping coffee while cooking. Wine, maybe, but cappuccino? That is such a morning thing for me.

很高級的場地。四個富貴的白人老太太,加一個來自伊索比亞、被收養的少女,加我,共五人。

廚子老師之外,還有這位小姐,會隨時給你弄檸檬水、卡布奇諾咖啡,東西一切完她就會拿去洗掉、清掉…….像是煮飯時有個傭人在旁邊一樣。不太像是烹飪課,有點像是貴婦聚餐。IMG_2410IMG_2385 And in addition to the chef-instructor, there was this very nice young lady. She would clean everything right after you use it and bring all the ingredients to you at the right time with the right portion! We never needed to measure anything. And can you imagine your knife and chopping board is always clean and fresh for the next task?! The only thing better than this is probably simply asking your maid to cook 🙂

因此,料理臺上隨時都很整潔。有食譜、名牌……連調料都是預先量好備好,“助手”會在合適時機拿出,基本上只要偶爾切個洋蔥、磨點橘皮做做樣子,其他時候就只是把杯裡的作料往碗裡倒,然後跟我同組的小女孩說“你來攪拌吧~”

We do have recipe handouts. Though I was probably the only one among the small group of five who actually flipped through it and took notes.

Some tips picked up during the class are indeed quite practical though.

For example, you can send the bacon to oven while doing other cooking instead of spending time frying it. And the result is as crispy as the traditional way.

竅門還是有學到一點的。比如說:

煎培根就不用費神煎了,早上可以把煎鍋拿來煎蛋,培根只要放在紙上拿去烤箱烤一下,一樣金黃香脆。(不過煎培根感覺像是上輩子的事情,這個訣竅不知何時用到?)

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The steak can be marinated in a ziplock bag in room temperature for an hour. For me who really hates touching raw meat, this is great.

腌牛排可以放在塑膠封口袋裡腌,重點是要在室溫下,至少一小時,隔夜也行(那就得放冰箱了吧)。這很適合我。我應該可以做到手不用碰到生肉。

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重點是很高興的發現可以直接在瓦斯爐上煎烤。烤到合適程度時可以拿出,拿錫箔紙蓋個10分鐘,溫度還可以高10度(華氏),這樣裡面繼續煮熟,外面又不至於太焦。

By covering the grilled steak with alu foil for ten minutes, you can still push the temp for another 10 degree off skillet.

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Extra herbs like rosemary or thyme can be tied into a bundle to serve as sauce brush. Indeed very Martha Stewart.

And voila, the tender and juicy steak!

調味的迷迭香等香草可以綁起來當燒烤時的調料刷子,是個賞心悅目的做法。

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看,烤的牛排鮮嫩多汁吧?專業的還是不一樣~

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Some finishing oil and salts are quite interesting.

One good tip is that when you sprinkle salt/pepper, raise your hand really high and do it really artistically, so that it would get sprinkled more evenly.

Of course, a maid to help clean up after the artistic way of cooking can be invaluable.

綠花菜就是翻炒後,進烤箱裡烤烤。拿出來後,撒上檸檬汁和碎起司。加檸檬汁這個做法我還挺喜歡的。

其他的竅門就是最後可以加上一些加味的橄欖油、鹽在沙拉和牛排上提味,像是加了檸檬的橄欖油、煙熏味的鹽,比較大粒的鹽花灑在烤好的牛排上也會比細鹽有口感。

還有個竅門蠻實用的,就是撒這些鹽、胡椒的時候,要把手舉得高高的、很有藝術家感覺的灑下,這樣就會灑得很均勻,不會一坨坨的。

當然,很帥的灑完後,最好有個傭人幫你收拾灑在外面的殘局……

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最後,一定要提一下我心愛的甜點。就衝著這個cointreau巧克力蛋糕,也是吸引我報名這堂課的原因之一。我自己做巧克力慕司、巧克力蛋糕、巧克力餅乾都很愛放cointreau橘子酒的。美國老大媽們竟然不知道cointreau是什麽,證明我還有點水平,歐洲沒有白混。

新鮮櫻桃拿來煮紅酒,這個在家實用性比較低。平常亞洲去哪裡找新鮮櫻桃呀,還要開瓶紅酒……

巧克力熔漿蛋糕單吃就很棒了。老師説,要烤到這樣中間有點凹陷才是剛好;剛出爐時中間鼓起來的,像是最下面一排右邊數來第二個,就表示烤過頭了。

The molten cake should have a den in the center when being out of oven. Like the second one from the right in the bottom row, with a bulging center, meaning it was over baked.

So here is our spinach salad with tomato, bacon and blue cheese sauce (love the blue cheese and apple cider vinegar combination!), New York steak, roasted broccoli and cake.

這是成品:菠菜蕃茄培根藍起司醤沙拉、烤花菜、牛排、巧克力蛋糕。

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正好店裡Le Creuset在特價,於是敗了這個烤盤,才55元,不買對不起自己的感覺。就算我不烤牛排,拿來烤鮭魚應該也不錯。真的很無聊的話,還可以來烤茄子。

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I also ended up with two Le Creuset pieces as they were on heavy discount. I think both colors got discontinued so  on clearance now.

The skinny grill was only $55 which I can use for salmon instead of steak. And a blue pot of $120 for Shanghai – just need to figure out how to carry it back.

The medium one like this is really the best size. The bigger one is too heavy while the smaller one can only do small portion cooking. The medium is versatile – you can still cook small amount of food with a medium cookware, plus it can also be used as a pan. Simply love the Staub I have been using recently.

雖然對我的Staub一點怨言也沒有,但是這個LC鑄鐵鍋才120元,不買好像又很對不起自己。好的鍋子真的很重要,而且這個東西應該可以用很久很久吧,性價比還是很好的。

而且我的心得是,買這種中型的最好。大的拿不動,中的煮什麽都很方便,一樣可以煮小鍋的份量——東西放少點就好;蓋子不蓋還可以當平底鍋、煎鍋用。

現在唯一在琢磨的是怎麽把這個鍋子扛回上海~ 這次回去預備只帶一個軟包,行李箱在溫哥華’機場被砸壞了,打包有難度。

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Actually I much prefer this grill from Staub. Their coating is definitely better than the LC one. Plus it has wall to prevent fire from catching on the steak directly as it can happen with the skinny grill. (We used both during the class.) I decided go for LC because the price is only half of this one and that I hardly grill anything!

其實煎盤我是很想買Staub的這個。老師也說這個比較好(我們上課時是各用了一個),因為比較深,Le Creuset那種平面的有時火會燒上來,直接燒到牛排,那樣不行,而且油容易濺得到處都是。Staub的表面塗層也比LC紮實,但是打完折還要100元,貴了快一倍,我又很少煮肉,於是忍痛割捨。但是現在看著圖片還是覺得很愛~

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