第三次聚餐（在Helen家）

最近較忙，三月的聚餐現在才整理出來。3月23日，終於又盼來了吃喝團的第三次聚餐。因為平時大家都很少做西餐，這次照實讓大家費了一番功夫。喜羊羊因臨時有事，遺憾地錯過了我們的美食。除了美食，Helen的女兒還為我們表演了唱歌，她兒子的鋼琴表演更是出神入化，令我們如醉如痴。真羨慕他們一家，夫妻事業有成，兒女聰明有才。最後兩個小傢伙又帶我們一起做charades遊戲，讓我們都仿佛又回到了年青時代。

來看看我們這次的美食吧。

Appetizer：

Bruschetta （by Wolf）

原料:
Sour dough 麵包一隻大約800g，SmokedSalmon 200g，黃瓜半條，新鮮Basil葉子10片切細絲，新鮮parsley末1茶匙，彩椒半隻，檸檬半隻，橄欖油15ml，鹽一撮，胡椒粉少 量，Parmesancheese粉末一茶匙，大蒜一瓣。
步驟：
吧黃瓜，彩椒切成細丁，放少量鹽，胡椒，檸檬榨汁，basil,parsley, parmesan, 15ml橄欖油，拌勻待用；

把麵包切1cm厚片，兩面塗橄欖油，烤或煎到切口脆硬，灑一點點鹽，用大蒜瓣擦一層蒜泥，放一層smokedsalmon, 放一匙拌好的菜粒即成。

Honeygoat cheese dip (by Monsterkitty)

Ingredients:

140 gsoft goat cheese

½ cupplain yogurt

1tbspliquid honey

¼ tsppepper

¼ cuteach chopped fresh basil and fresh chives

2 tbsp chopped roasted almonds

Preparation:

In bowl,stir together goat cheese, yogurt, honey and pepper. Stir in basil and chives.Scrape into serving dish; smooth top; Sprinkle with almonds. Serve with slicedGranny Smith apples, crackers or vegetable sticks.

Shrimpwith bacon herb dip (by Monsterkitty)

Ingredients:

3 slicesbacon

3 greenonions, sliced

2 clovesgarlic, minced

½ cup 2%plain Greek yogurt

½ cupreduced-fat mayonnaise

¼ cupeach chopped fresh basil and fresh parsley

Pincheach salt and pepper

Frozencooked large shrimps, thawed

Preparation:

In largeskillet over medium-high heat, cook bacon, turning often, just until crisp,about 5 minutes.

Drainall but 1stp fat from pan; cook green onions and garlic, stirring occasionally,until fragrant and softened, about 1 minute. Transfer to plate; let cool. Chopbacon; set aside 1 tbsp for garnish.

Meanwhile,in bowl, stir together yogurt, mayonnaise, basil, parsley, salt and pepper. Addgreen onion mixture and remaining bacon; stir.

Garnishwith reserved bacon.

Arrangeshrimp on platter; serve with dip.

酥炸雞翅膀 （by漁夫）

材料：雞翅膀8隻，炸雞粉1包。
調料：鹽、糖、白胡椒粉、料酒。

做法：一、首先將雞翅斬好件，在翅膀下面劃上兩刀，為求表面好看和留適應的水份，就不劃了。再將雞翅放在容器里，用鹽、糖、白胡椒粉和料酒醃製30分鐘左右。

二、用一干碗放炸粉，將翅膀沾滿粉就可放入鍋炸，用中小火炸，油要深於雞翅厚度，油不夠時，反而表麵粉層更吸油。入鍋時先不要翻動，否則粉從翅膀表面脫落，等炸到粉較為鞏固時，才可以輕輕翻轉另一面炸。炸好濾油即可。

     

Drink:

ClassicCaesar (  by Likecooking)

http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=2&action=recipe&recipeID=2723

Ingredients:

Limewedge
Celery salt to taste
Salt to taste
1½ oz vodka
4 oz Mott's Clamato
Pepper to taste
2 dashes Worcestershire sauce
1 dash Tabasco sauce
Celery stalk

Preparation:

1. Rim ahighball glass with lime (or lemon), celery salt and salt.
2. Fill with ice, and add vodka and Motts Clamato to ice and season withpepper, Worcestershire sauce and Tabasco sauce.
3. Stir, and then garnish with a celery stick.

Soup:

NewEngland Clam Chowder (by Likecooking)

http://allrecipes.com/recipe/new-england-clam-chowder-i/

Ingredients:

Original recipe makes 8 servings

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 ounce) cans minced clams

Directions:

1. Place diced bacon in large stockpot over medium-high heat. Cook until almost crisp; add onions, and cook 5minutes. Stir in water and potatoes, and season with salt and pepper. Bring toa boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

2. Pour in half-and-half, and addbutter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clamliquid into the soup. Cook for about 5 minutes, or until heated through. Do notallow to boil.

CreamyPolenta (by Jessie)

http://www.youtube.com/watch?v=ErOUl8d92oY

Salad:

PotatoSalad (by Haochi)

土豆，胡蘿蔔，黃瓜，青椒，西紅柿，牛油果，元蔥 切成方丁，用mayonnaise 拌勻即可。

FruitSalad (by Susan)

各種水果切成方丁，用mayonnaise 拌勻即可。因為怕太多Fat,就省了mayonnaise。

Mainand side dishes:

SpanishSeafood Paella (by Likecooking)

http://spanishfood.about.com/od/maincourses/r/seafoodpaella.htm

Ingredients:

1 yellow or whiteonion, diced

2 tomatoes, diced

1 whole chickenor 8 drumsticks or thighs（用了8 thighs）

1 1/2 lbs porkloin (fat trimmed), cut into 1-inch cubes（沒加豬肉）

1/2 lb calamari(squid) （用了1lb squid)

1 - 1 1/2 lbsmedium grain or "bomba" rice （沒買到bomba rice, 用Italian Arborio rice代替的）

4-6 cups fishbroth (or chicken broth if unavailable) （用了chicken broth)

1 large pinchsaffron threads（世界上最貴的香料，但是是這道菜的精髓，絕對不能缺少, 用了0.5g）

1 1/2 lbs rawmussels in shell (frozen or fresh) （用了1 1/2lb fresh mussel)

1 lb small clams(frozen or fresh)（用了2lb fresh clams)

1 1/2 lbs rawshrimp, medium or large - shell on

1 sweet red bellpepper

1 10 oz. pkgfrozen peas

Spanish oliveoil, salt to taste

Preparation:

Prepare theingredients. If using a whole chicken, cut it and the pork into serving-sizepieces.

Clean the squidof innards and spine, the remove the tentacles. Cut the squid tubes into rings.

De-seed and cutred pepper into long strips. Chop onions and tomatoes, set aside for later.

Warm the chickenbroth in a medium sauce pan.

Cook the Paella.If using a charcoal barbecue, light the coals. When the coals on the BBQ arecovered in white ash, cooking can begin.

Place the paellapan on the heat and add enough olive oil to coat the bottom. When pan is hotenough, sauté the onions and tomatoes in the olive oil. Add olive oil as neededto prevent sticking. Once the onions are translucent, add the chicken and cook,browning on all sides. Add squid and cook, stirring often for about 10-15minutes.

Add the rice,sprinkling in the form of a large cross on the pan. Stir for 2-3 minutes tothoroughly coat the rice with oil.

Crush the saffronthreads and add to the warm chicken broth. Slowly pour broth into the paellapan until ingredients are all covered. Spread meat and vegetables evenly overbottom of pan.

Arrange musselsaround outside edge of pan, pointing up. Place clams and shrimp in pan,spreading out evenly around the pan. Add slices of pepper on top.

Simmer, cookingrice. Add more broth if necessary. (If BBQ becomes too hot, raise the pan up,away from the heat.)When rice is almost cooked, sprinkle peas over the top.

When rice iscooked, remove from heat and cover with aluminum foil or large tea towel,allowing paella to “rest” for 5 to 10 minutes before serving.

Slice lemons intowedges and serve along side paella.

VealParmagiana（by Wolf）

原料：
Veal scalopinni, 雞蛋， 鹽，胡椒，parmesan,Mozerella, 麵包渣(含意大利風格香料)， 番茄醬，橄欖油
步驟：
Veal Scallopini (就是薄肉片)蘸雞蛋，麵包渣中放上少量鹽，胡椒，parmesan，把肉片滾上麵包渣，油煎至兩面金黃，抹上少量西紅柿醬(Pastasauce就可以)，放上一片mozerellacheese，入350F烤箱烤5分鐘取出即可。

建議配Spaghetti拌Basilolive oil,由於時間較緊，沒有做.
Basil olive oil:
Basil切碎，大蒜切碎，一匙parmesancheese，放入橄欖油中，加少量鹽，放爐子上慢火燒到60C左右即可。

OssoBuco with Gremolata (by Jessie)

http://www.youtube.com/watch?v=MnN7vD1u9_I&NR=1&feature=fvwp

RisottoMilanese (by Jessie)

https://www.youtube.com/watch?v=Jz_GNnGkVtY

ClassicSteak au Poivre (by Helen)

http://www.deliaonline.com/recipes/main-ingredient/meat/steak/classic-steak-au-poivre.html

The one thing we have profoundly to thank French classic cookery for isthe creation of steak au poivre. Good, beefy steak, fragrant peppercorns andred wine are a most sublime combination. Don't be tempted to think that naffrestaurants that serve steak au poivre swimming in a sickly cream and brandysauce have got it right – they haven't. This version is the classic one and thebest.

Ingredients(Serves 2)

2 entrecôte (sirloin) steaks, or you could use rump steak if you prefer,weighing 6-8 oz (175-225 g) each

2 heaped teaspoons whole black peppercorns

2 tablespoons olive oil

1 clove garlic, crushed

5 fl oz (150 ml) red wine

salt

Method

If you've got time, prepare your steak au poivre one or several hoursahead. Begin by crushing the peppercorns very coarsely with a pestle and mortar(if you don't have a pestle and mortar then use the back of a tablespoon andcrush them on a flat surface).

Now take a shallow dish, large enough to hold 2 steaks comfortably sideby side, then pour 1 tablespoon of the olive oil mixed with half a clove of thecrushed garlic into the dish.

Then coat each steak evenly on both sides with the crushed peppercorns,pressing them in firmly. Lay the steaks in the dish and spoon the othertablespoon of oil and the rest of the garlic over them. Cover with clingfilmand leave them aside for several hours, turning them over once.

When you're ready to cook the steaks, you need a thick-based fryingpan. Place it over a very high heat and let it preheat until it's very hotindeed – the more daring you can be in getting the pan really hot, the betterthe finished steak will be! Now quickly drop each steak directly into the pan.Sear them quickly on both sides – give them about 1 minute on each side.

Then lower the heat and cook them how you want them. Some people likethem 'blue', which means seared only and very rare; for medium rare give them 3more minutes, and for well done, 4 more minutes.

Either way, 1 minute before the end of the cooking time, pour in thewine, then let it bubble and reduce down to a syrupy consistency aboutone-third of its original volume. This whole process will be very brief.Sprinkle with salt and serve the steaks as quickly as possible with the winesauce poured over.

If you want to be really French, serve with _frites_ and a green salad.

Sauteedmushrooms (by Helen) 照片忘拍了

http://www.food.com/recipe/sauteed-mushrooms-36550

Ingredients:

1tablespoon butter or 1 tablespoon margarine
2 cloves garlic, minced
1 1/2 lbs fresh mushrooms, sliced
1/4 cup soy sauce
garlic powder (to taste)
black pepper (to taste)

Preparation:
1.Melt butter over medium heat in a large pan.
2. Add garlic and saute for 2 minutes.
3. Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
4.Drizzle soy sauce into the mushrooms.
5. Sprinkle with garlic powder and black pepper.
6. Continue cooking over medium heat for about 10 minutes or until desireddoneness is achieved.
7. Remove from pan and serve.

原味烤三文魚 (bySusan)三文魚表面均勻塗上鹽和黑胡椒，放入烤箱，200度，15-20分鐘，烤至三文魚表面焦黃即可；

BoeufBourguignon (by Haochi)

原料：

主料：500克牛腩、1/2個洋蔥、1/2根胡蘿蔔、2小根芹菜、3個口蘑、2瓣蒜、7粒油橄欖、2小根百里香、1片香葉

調料：200ml紅酒、50克番茄醬、黑胡椒1茶匙(5克)、鹽2茶匙(10克)

製作：

1、牛腩洗淨切成5cm長，3cm寬的肉塊兒，口蘑洗淨後橫豎各切一刀將蘑菇切成4瓣，洋蔥去皮切成大塊兒，蒜切片兒，胡蘿蔔洗淨去皮後切成與洋蔥等大的滾刀塊，芹菜洗淨切成2cm長的段，油橄欖用刀背輕拍一下，取出核不要，只留橄欖肉，備用；

2、鍋中倒入可沒過牛肉的涼水，大火將水燒開後，轉中火，待牛肉中的血污完全煮出後（大約3分鐘左右），撈出沖淨，並瀝乾水份備用；

3、另取一隻湯鍋，倒入底油（約2湯匙），大火加熱，待油4成熱時，改成中小火，放入洋蔥，蒜，煸炒出香味後，放入胡蘿蔔，芹菜，蘑菇，繼續炒3分鐘，當蔬菜炒至變色時倒入番茄醬；

4、炒到蔬菜上色後，倒入焯好的牛肉，油橄欖，炒勻後倒入紅酒，用中小火煮到紅酒變得略濃稠時，放入百里香和香葉；

5、然後倒入可以沒過牛肉的開水，調入黑胡椒和鹽，大火燒開後，將鍋蓋蓋上，轉小火慢燉2小時即可

  

BroccoliChicken Alfredo (by Monsterkitty)

Ingredients:

1 regular size box penne noodles

3 cups chopped broccoli

2 medium size chicken breasts

1/2 cup butter

1 8oz. package cream cheese

1/3 cup shredded or grated Parmesan cheese

1 cup half and half

Preparation:

Cook one box of penne noodles as per directionson box, adding the broccoli during the last 5 minutes of cooking; drain.

While noodles are cooking, dice two medium sizechicken breasts and fry in small frying pan until cooked all the way through.Once chicken and penne is cooked, work on the Alfredo sauce.

Alfredo Sauce:

Melt butter in medium saucepan. Add creamcheese and stir until mostly combined. Add half and half and Parmesan cheese;stir. Remove from heat and let thicken (1-2 minutes).

Combine chicken, penne mixture, and Alfredosauce in the same saucepan you cooked the noodles in until heatedthrough.

Dessert:

Tiramisu(by Likecooking)

提拉米蘇的做法很多，前一陣用文學城阿椿的方子嘗試了一下提拉米蘇，自己根據經驗作了小的調整。
原方鏈接：http://bbs.wenxuecity.com/tilamisu/752994.html
Ingredients:
2 shotsEspresso (2份Espresso咖啡)
SomeBittersweet Chocolate (¼ inch of cube) (一小塊巧克力)
1tbsp Kahlua Liqueur (一大勺Kahlua 咖啡酒)（我用的是Kamora咖啡酒）
1-2tbsp Rum (一，二大勺郎姆酒)
2pack of lady fingers (兩份手指餅) （我用了三包手指餅）
7 Egg yolks (raw) (七個蛋黃) （我用了六個蛋黃）
½cup sugar (半杯糖) （我用了1/3Cup糖）
8oz Mascarpone Cheese (8 oz Mascarpone 乳酪)
2cup of heavy cream (兩杯鮮奶油)
Alittle bit vinila extract (少許香草精),
2-3 tsp sugar for whip cream (2-3小勺糖，用於打發奶油)
Some unsweetedcoca powder (少量無糖可可粉)
- Mix Espresso, Chocolate, Kahlua Liqueurtogetherand set aside.(You may need to warm up the coffee to melt thechocolate) (融化巧克力，和Espresso，咖啡酒混合待用)

- Add sugar to egg yolks and beat until the sugar melt.( Use a double boilerorput mixing bowl over hot water) (蛋黃加糖打至糖融化。盆子隔水加熱以助融化。).（直到顏色變淡）

- Add Rum, Cheese to the egg yolks, mix until smooth(about 1-2 minute)(把郎姆酒，奶酪加到蛋液里攪拌一兩分鐘至均勻)

- In another clean bowl, add 2-3 tsp sugar and vinila extract to heavycream,beat the heavy cream until hard peaks form.(另取一乾淨盆，加入香草精和2，3小勺糖， 將奶油打發)（奶油需要硬性打發，一般是坐在冰盆里打，我就地取材，到陽台上撮了一盆雪）

- Fold the whipped cream to the egg/Mascarpone mixture. (把打發好的奶油和蛋黃奶酪翻拌均勻。)
- Lay lady fingers in a glass baking dish (8x8x2 square dish)(將一半手指餅排放在烤盤裡。)
（我用8”的SpringformPan, 比較容易脫模）
- Brush lady fingers with expresso/chocolate mixture.(手指餅上刷上咖啡巧克力溶液。)
- Spread half of egg/Mascarpone mixture on the lady finger.(倒入一半的蛋奶酪混合物，抹平。)
- Lay another layer lady fingers, brush with coffee mix.(排放另一半手指餅)
- Spread the rest of egg/mascarpone mixture.(倒入另一半的蛋奶酪混合物，抹平)
- Let it rest for 12-24 hours in the refrigerator.(放到冰箱裡冰12-24小時)
- Sift the coco powder on top before serving (吃前撒上可可粉)



做提拉米蘇剩下六個雞蛋白，順便就做了杏仁瓦片酥Almond Tuile,絕對酥脆香甜，好吃極了。
原方鏈接：http://www.epicurious.com/recipes/food/views/Almond-Tuiles-14074

• vegetable-oil         cooking spray or parchment paper
• 1/2 cup         almonds, ground fine
• 1/4     cup     all-purpose flour
• 1/2     cup     sugar
• 1/4         teaspoon salt
• 2     large     egg whites
• 5         tablespoons unsalted butter, melted
• 1/4         teaspoon almond extract
• about     2/3     cup sliced blanched almonds, toasted
  

Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray orlinewith parchment paper.
In a bowl whisk together ground almonds, flour,sugar, and salt and whiskin whites, butter, and almond extract until combinedwell. Drop roundedteaspoons batter about 4 inches apart onto baking sheet andwith back of aspoon spread into 3 1/2-inch rounds. Sprinkle each cookie withabout 1/2tablespoon sliced almonds and bake in middle of oven 8 minutes, oruntilgolden.
Working quickly, remove cookies, 1 at a time,from baking sheet with a thinspatula and drape over a rolling pin to create acurved shape. (If the cookiesbecome too brittle to form on the rolling pin,return baking sheet to oven afew seconds to allow cookies to soften.) Coolcookies completely on rolling pinand transfer to an airtight container. Makemore cookies with remaining batterin same manner, spraying or lining bakingsheet for each batch. Tuiles may bemade 2 days ahead and kept in an airtightcontainer at room temperature.

Caramel-Mochaccino Semifreddo (by Helen) 照片忘拍了

Ingredients

• Caramel:
• 3/4 cup      (175 mL)  granulated sugar
• 1/4 cup  (50     mL)  water
• Semifreddo:
• 4 oz  (125     g)  bittersweet chocolate or semisweet chocolate, chopped
• 2-1/2 cups      (625 mL)  35% whipping cream
• 1/2 cup      (125 mL)  granulated sugar
• 6 egg yolks
• 1 tsp  (5 mL)      instant coffee granules
• 1/4 cup  (50     mL)  coffee-flavoured liqueur or strong coffee
  

Preparation

Caramel: Stir sugar with water in a small saucepan setover medium heat until sugar dissolves. Bring to a boil; cook, withoutstirring, for 10 to 12 minutes or until amber. (Brush sides of pan with waterif crystals form.) Immediately pour onto a lightly buttered foil-lined rimmedbaking sheet.

Semifreddo: Place chocolate in a bowl. Heat 3/4 cup (175mL) of the cream until steaming and pour over chocolate. Stir until smooth.Reserve.

Beat sugar with yolksand coffee granules in a small heatproof bowl. Set over barely simmering waterand whisk for 3 to 5 minutes or until pale and fluffy. Stir in liqueur andcook, stirring constantly, for 6 to 8 minutes or until thickened. Cool to roomtemperature.

Whip remaining creamuntil very thick. Fold in egg mixture. Chop caramel into small pieces. Line a9- x 5-in (1.5-L) loaf pan with waxed paper. Spread one-third of the eggmixture into the pan. Drizzle with half the chocolate mixture and sprinkle withhalf the caramel. Repeat each layer spreading gently. Top with remaining eggmixture and smooth evenly.

Cover and place infreezer for at least 6 hours or up to 1 week. Remove from freezer 10 minutesbefore serving.

Makes 10 servings.

Others:

烤餅（by漁夫）

以選3杯麵，1杯半水為例：足夠3個人吃的。
1首先將水放微波爐加熱30秒，取出放入糖3勺、鹽4分之一勺。發酵母半勺（1個小時內情況下，如要發的時間長，就減少酵母；例如3小時後烤制就減少為六分之一勺），放入水中。
2在將小蘇打（或泡打）8分之一放入麵粉中充分拌勻。
3將水的混和物攪拌充分溶解後倒入面中並充分攪拌均勻，使面成團。
4醒發30分鐘後再和面一次，並再醒面10-20分中即可。
5將麵團分為12個左右的小麵團，先揉成圓長條，再壓扁即可。
6將一根蔥切成末並混入芝麻和鹽。
7烤盤上塗抹油少許一層，將麵餅放入；將蔥末均勻放在麵餅上並塗抹均勻。
8將烤箱溫度調至華氏400（200攝氏度），放入餅盤靠15分鐘。
9調色，15分鐘後進入表面上色，如果色淡再加2分。最好不要超過18分鐘。
注意：因為一般只用底部加熱，烤出的並底部色重一些。不要因為上表面色淺過渡上色，而導致底部變糊。

涼拌三絲（為了適應大家的中國胃）(by Helen)

因為大家都穿了比較正式。John為每個家庭都拍了藝術家庭照。感謝Helen全家的熱情招待和小朋友的精彩表演。吃喝團每次聚會都有新的亮點。下次聚會在漁夫家。主題：家鄉菜（或拿手菜）和卡拉OK。

漁夫家見！