Redian新闻
>
泰式海鲜沙拉, 两款法式面包, 香草鸡脯晚饭

泰式海鲜沙拉, 两款法式面包, 香草鸡脯晚饭

博客
泰式海鲜沙拉, 两款法式面包, 香草鸡脯晚饭

近来真得没做啥东西, 到是常去蹭吃蹭喝的.

这是带去爬梯的两道小吃拿来凑热闹.



泰式海鲜沙拉

这道菜类似我做过的泰式凉拌包菜:

http://blog.wenxuecity.com/myblog/27022/201106/16721.html

这次用的材料:

2 LB无壳 虾, 开水烫熟, 进 冰水泡一下, 沥干,
2 LB小鱿鱼, 清理好, 切块, 用加了太白粉冷水泡一下, 进开水烫熟, 在挤了柠檬汁的冰水里泡一下, 沥干,
2 把粉丝, 热水泡软, 剪段,
1/2 棵生菜,切丝,
1/4 甜洋葱,切丝,
1把樱桃萝卜, 切片,
3 根 青葱, 切花,
3 小黄瓜, 切片,
1 把香菜, 切碎,
1 枝薄荷叶, 撕碎,

以上摆好/拌匀, 浇上酱汁, 吃时再拌匀.


酱汁: 甜酸辣咸 按自己口味再调整,

4 -6 泰小辣椒,
4-6 蒜,
3TB 青柠汁,
3TB 鱼露,
3TB 椰糖,
3TB 凉水


Photobucket

Photobucket

Photobucket

Photobucket

Photobucket





法式薄饼 Provencal Fougasse,

Recipe from Saveur: http://www.saveur.com/article/Recipes/Provencal-Bread-with-Olives-and-Herbs-Fougasse

略有改动,

1 tsp. active dry yeast
1 tsp. sugar
4 1⁄2 cups flour
2 tbsp. extra-virgin olive oil,
plus more for brushing loaves
1 tsp. kosher salt
Cornmeal, for dusting
1⁄2 cup minced kalamata olives
1⁄4 cup minced green olives
2 tbsp. minced fresh parsley
2 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
Sea salt and cracked black pepper,
to taste

1. In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

2. Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8" x 5" triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.


我没用橄榄, 香草我用了, rosemary, oregano, thyme, garlic, red pepper flakes, 我把香料用橄榄油慢火熬了一下, 可做粘酱用.

我做了两张大饼, 一个带去爬梯, 一个自己试吃.

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket


香草鸡脯晚饭

多出的香料油, 加点盐和胡椒, 用来腌鸡脯肉, 冰箱过夜, 第二天拿出来, 回到室温, 用很烫的厚平底锅两面煎金黄, 约4-5分钟一面, 再进375F烤箱10分钟. 肉内温度达160F, 取出, 歇5-8分钟, 就可切片享用.

我的烤箱正好是热的, 如不用烤箱, 煎黄后改中小火在炉上再把肉煎到同样的温度. 可能不如烤箱容易掌握火候.

非常入味和香嫩, 感觉这次的火候真的可以得到 “chopped” judges 的认可, 呵呵…

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket



配了沙拉, 法式奶油面包 (brioche),

Photobucket


法式奶油面包 – Authentic Brioche

这个法式奶油面包也是网上的方子, 是我的法国同事推荐的.

这个方子看起来很繁琐, 但很详细准确. 只是我做的形状不好. 口感很轻盈, 奶香.

http://www.finecooking.com/recipes/authentic-brioche.aspx

材料:
1 lb. 2 oz. (4 cups) unbleached all-purpose flour
1/3 cup granulated sugar
1/2 oz. (4-1/2 tsp.) active dry yeast, preferably Red Star brand
1/2 oz. (2 tsp.) table salt, plus a pinch for the egg wash
4 large eggs, at room temperature, plus 2 large eggs and 1 large egg yolk for the egg wash
4 oz. (1/2 cup) whole milk, at room temperature
8 oz. (1 cup) unsalted butter, cut into 16 pieces, slightly softened; more for the pans


Photobucket

Photobucket

Photobucket



第二天早上才想到拍里面的组织:

Photobucket



戳这里 Claim your page
来源: 文学城-suezi-q
相关阅读
logo
联系我们隐私协议©2024 redian.news
Redian新闻
Redian.news刊载任何文章,不代表同意其说法或描述,仅为提供更多信息,也不构成任何建议。文章信息的合法性及真实性由其作者负责,与Redian.news及其运营公司无关。欢迎投稿,如发现稿件侵权,或作者不愿在本网发表文章,请版权拥有者通知本网处理。