Category: - Something Savory

在紐約 有各樣人種來來往往, 各國超市遍佈
想找什麼, 搭一下MTA就幾乎都找的到 (雖然有時要搭很久)
尤其對這有亞洲胃的小麥, 到Chinatown簡直就像是如魚得水
像是某天他下班很得意的摸出尖頭高麗菜
或是某天我們發現Gozilla’s hands
(聽雅文說竟然還有人在路邊賣鹿頭!!! 驚!)
住在有三個chinatown的紐約可以算是很幸福的

之前有天下課時(還是夏天, 拖文嚴重)順便去Chinatown買菜
結果在路邊看到這個
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星期天是我現在唯一的一天休假日
有時實在很累只想躺在家裡do nothing
不過這樣實在也太悶, 出去逛一逛我們又不知不覺就逛到Whole Foods去
經過肉品區, 看到好漂亮的veal shank在跟我們打招呼
好吧, 既然天氣那麼陰冷, 就來燉燉燉吧

Epicurious找到這個食譜 Read More

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之前一陣子網路上好像吹起印度風, 家家網誌都在煮印度菜
看著照片一直流口水, 不斷想起在Christina家的看到的印度菜
終於下定主意要來煮一餐
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龍蝦捲 Lobster Roll

September 23rd, 2009

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When I saw FreshDirect selling live lobsters, there’s a voice in my brain telling me to put two in my shopping cart. I didn’t think that they mean it, the live part. When my produce arrived, I saw these two little guys crawling in the box. Oh wow, I was amazed! All I did was sit at home clicking, then “boom!”, two live lobsters showed up.

For the fresh seafood, I like to use the least amount of condiments to let the flavor the the ocean stand out. Since I had the yummiest lobster roll at Harraseeket Lunch & Lobster in South Freeport, MN, I couldn’t forget about how fisherman eat their seafood. So Main-style lobster roll it is.
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有時晚餐想偷懶, 做個西式料理簡單又無油煙
Eric Kayser’s Sweet and Savory Tarts裡的Curried Cilantro Asparagus Quiche實在很誘人
在前一天晚上把pâte brisée準備好, 當天只需要準備餡料然後組裝, 烤, 工作就結束啦
對我來說, 實在是比中菜簡單太多, 中間很多時間又可以拿來作的事
對於現在很忙的我, 這塔實在是個好物呀!

以下是我稍微改了一點做法的食譜

Pâte Brisée Read More

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我發現我對吃東西有蠻多成見的
像是, 正餐一定要是熱的才算真的有吃東西, 湯也一定要熱騰騰燙舌頭才算
幾年前在Nougatine喝到極美味的黃瓜冷湯, 驚為天人
清涼爽口的感覺是熱湯無法達到的
在農夫市場買了一些甜菜根, 在Mike的”指導”之下煮起了俄羅斯傳統湯Svekolnik

材料: Read More

蒜苔 Garlic Scapes

September 1st, 2009

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夏天真是Farmers’ market好季節
不再只是蘋果或馬鈴薯的天下
新鮮洋蔥, 新鮮蒜頭, 各式蔬菜, 莓果都一直對我招手要我帶他們回家
瞄garlic scapes有一陣子了
覺得這植物長得真漂亮, 腦子裡沒有吃過它的印象
終於下定決心買回家, 醃些豬肉絲, 炒起蒜苔啦

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感覺像是較有口感的韭菜, 又加上本身特有的微甜, 真是好吃又下飯
這盤特地加了很多豬肉絲免得家裡有人說我都不餵他肉吃 :P

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I have a thing for seafood quenelle. Since I saw Iceheartbel’s Rôti de saumon tournedos st-jacques aux fenouils, I couldn’t stop thinking about making it. So according to her description, I came up with this recipe.

1. For the mixture:
In a food processor, mix 12 oz haddock, 12 oz salmon, 5 oz scallop and S&P together. When it’s done, fold in 3 oz (could be more) of chopped scallops, then form it into a log like this:
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The other day, we had a very satisfying meal at Cafe Katja. The most memorable dish was their super big, fat, and juicy white asparagus (shipped from Netherlands). It was so sweet that we thought we were having dessert. Since then, we tried to find fat white asparagus every time we were at a supermarket. Apparently, the local white asparagus were all so very skinny and I would have to put up with.

We also loved the ramp sauce in Cafe Katja, so I tried to re-create it at home. Here’s my recipe:
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六月初, 今年的紐約還是很冷的 (不像熱死人的八月)
逛farmers’ market時看到這個
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美國野牛牛尾!!!!!

心裡馬上想到松露玫瑰的美味清燉牛尾湯

當下力斷(有這成語嗎?!)的買了兩磅
並按照印象中的食譜採買了一些蔬菜回家燉了起來
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