Category: - Feast

是說已經二月了, 啊不管啦, 來補一下好了
感恩節美國人家庭總是要烤個火雞來吃
不過這麼大一隻, 就算當天烤的很好吃, 還是會有很多剩菜
大家感恩節過後總是要一直吃火雞很多吃
我不是很愛火雞的味道, 又加上火雞的臉實在長得很醜
就來決定烤個大家第二流行的鵝
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感覺好像總是想找機會大吃特吃
年底年初一堆節日, 簡直就是愛吃鬼們的好藉口
廚房的爐子整個沒停過, 卯起來大煮
今年除夕算是我第一次煮年菜
興致衝衝的我為了四個人準備了八道菜
希望今年能夠發發發
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生日火烤兩吃

January 16th, 2011

小麥和小Sa的生日剛好相隔一天
這週末就來一起慶祝
這個冬天剛開始, 我們已經藉著天氣冷的理由吃了蠻多次的火鍋
呵呵常常圍爐對我們這些台灣人來說很開心
不過對小麥和芒果這兩個無肉不歡的人, 火鍋好像不大吸引他們
所以這次乾脆來烤肉+火鍋大開心
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Remember our wonderful rabbit meal last year? Since it’s a tradition, we of course did the same thing to celebrate Easter this year too. (oh yes, don’t remind me that Easter was months past :P) So this year, as usual, the Finemans got 2 beautiful rabbits, the Royals got an awesome kitchen, the Radins got the appetite, we are ready for business!

Since the braised rabbit from last year scored, we decided to do the same thing to one rabbit. As to the other one, Nicole and Trish had this brilliant idea – deep fry. How can I say no to deep frying. So bunnies’ destiny was decided. Let’s cook!
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母親節在家小餐

May 18th, 2010

以往母親節我們都到mike媽媽家讓她”孝敬”我們
每次都覺得灰熊不好意思
今年母親節快到時, 問mike說我們有沒有要做什麼
mike說他和弟弟討論後決定, 甚麼也不做….
我整個覺得當兩個男生的媽實在很口年
就決定要請她來家裡吃飯
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新年假期

January 4th, 2010

2009年底其實真還蠻爽的
感恩節假期=4天假, 聖誕節假期=4天假, 新年假期=4天假
不過好巧不巧剛好遇到快畢業, 一大堆projects要忙
假期沒有多少時間是真的躺在家裡發呆的
不過也幸好有這些假期, 稍微放鬆一下感覺好很多

覺得平常上課時間很虧待mike
趁假期, 我整個大變身從懶豬變成很勤勞的主婦
做了他很愛的饅頭

這次真的超讚, 之前做了幾次包子饅頭都失敗, 發現其實是之前的yeast死的差不多了, 發到天荒地老都發不起來, 換了instant yeast, 白白胖胖的大饅頭就出現啦, 一出爐我們就不怕熱的吃了六個

還做了條蜂蜜吐司

這次用公公給我們的buckwheat honey, 味道還真不錯, 風味很佳
不過我心裡當然還是偏愛龍眼蜜
我們超愛剛出爐的crust, grease模時猛塗奶油, 出爐時我們當然就是猛啃crust
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Vera是mike在以色列的阿姨, 最近和她老公一起來美國玩
邀請他們來家裡吃飯, 想說煮偏中式的菜宴客
呼, 生平第一次煮中菜請客, 時間拿捏不準又技術很遜
明明有sous chef mike幫我, 可是還是讓客人們等了一個小時半 >”< 真不懂我媽以前是怎麼那麼厲害, 輕輕鬆鬆一大桌菜就出現 暗自決定再也不煮中菜請人了, 還是西式比較輕鬆, 一大塊肉再一些蔬菜澱粉就把大家都打發 請客菜單: Read More

Easter bunnies!

April 29th, 2009

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What did you do for Easter?
We are starting a new tradition – celebrate the Easter by having bunnies. Yeah!

Unlike last time, we got frozen rabbit from Essex Market. After defrosting, we found some “interesting parts,” like…
(only click “Continue Reading” if you consider animal head as gourmet food ) Read More

宴客 – 烤羊腿大餐

April 20th, 2009

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Having dinner with friends is nice, especially when they don’t mind being lab rats and testing my food. :P
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It turns out that cooking this rabbit was a very polarizing event. Some of us were called murderers, others refused to participate in the dinner, tensions were high. All this because in America most people separate the living animal from the meat products they consume. It’s important to actually understand where the meat comes from and the process it goes through to get there. It’s not some grisly desire to kill a living thing and eat it, well it’s partially that, but more importantly it just to be informed about all the steps.

After deciding on the recipe, we set out to find a place where to procure a live rabbit. Turns that most live poultry stores also carry small game, such as rabbits. I should note that the cost of the meat at this place in Bushwick was nearly the same as a high-end grocery store in Manhattan. The difference is that in the city you get charged for a pound of cleaned frozen meat, in Brooklyn you pay per pound of live meat that is then cleaned and presented to you. In the process of butchery roughly half the weight is lost.

The Times recipe we (Aaron really) prepared was pretty good but the experience left us wanting more meat flavor. In the future we’ll find a simple recipe, something to bring out the more gamy taste of the meat.

The place

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