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4月7日 因为变穷了，所以最近很少出去吃饭，都是在家里做饭吃。不过又不是天天做饭的料，所以就做了比较大份量的菜，然后把多余的放到freezer去了。我发现我都是半夜做dessert的，奇怪~~
 这个是mini 菠萝反转蛋糕，用整片圆的菠萝放顶端会更加好看，不过不如碎小块的菠萝好吃，我就不为美观了。加cherry点缀会很好看，不过我也没有加，因为也觉得不好吃，哈哈哈~~~ 所以我的小蛋糕很朴素的样子。。不过好吃就可以了。我没有放很多糖在顶端，因为怕太甜~~ 因为喜欢吃菠萝，所以这个蛋糕经常做，已经很熟悉了，哈哈~
 这个是英国的shephard's pie，第一次做还是挺成功的，在allrecipes上找的食谱，然后有仔细读了reviews，看人家推荐的modefications，做出来觉得和餐厅差不多，唯一觉得一般的就是cheese，食谱用的是 cheddar cheese，不过我觉得没有很么味道，下次用 parmesan cheese 好了，土豆泥部分也是用cheddar cheese，也是觉得味道很一般。
 最底成是牛肉泥，第二层是蔬菜粒（玉米粒，萝卜粒，还有豌豆），然后上面是土豆泥，再上门就是cheddar cheese。 还做了一大盘的lasagna，意大利千层面，不过忘记拍了~~  也是allrecipes.com上找的食谱，也是很好吃~~ 特意做了很大一盘来，分开放到freezer去了。 我现在感兴趣的是pinkberry和yogurtland的frozen yogurt食谱~~ 正在google当中~~ 11月27日 这是第二次弄这个蛋糕了，第一次很成功，几个吃的朋友都很喜欢，有的还要求要多带点回家吃，让我好生得意。。这次感恩节特意弄来给客人吃，希望他们会喜欢。
还弄了火鸡，不过正在烤炉里，弄好后会拍出来！
Recipes是在allrecipes.com 上找的，我觉得很不错。。超级推荐。。 我弄的是草莓topping，recipes用的是raspberry sauce，同样可以用strawberry sauce。 想要更加完美的话，具体看连接，很多reviews有更好的建议，学到很多。（比如bake in water bath让cheesecake come out silky and yummy)
http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx
INGREDIENTS (Nutrition)
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
DIRECTIONS
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
2月24日 I found the following recipes from culinary.net .
Kung Pao Chicken
Courtesy of Panda Express
Serves 2-3
1 pound of chicken breast, diced into 1/2-inch pieces, rinsed and drained (beef, shrimp or scallops can be substituted)
2 1/2 tablespoons vegetable oil, divided use
12 whole dry chili peppers (should be smaller than 3 inches; if longer, cut in half)
1 teaspoon cooking wine
2 1/2 tablespoons Lee Kum Kee soy sauce
1/3 cup water
1 tablespoon cornstarch mix (50% water and 50% cornstarch powder, combined)
1/4 cup diced green onion (dice only the white part of the onion into 1/2-inch pieces)
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
1 teaspoon sesame oil
2 ounces dry roasted peanuts
Marinade
1/4 cup water
1/2 teaspoon salt
1/2 egg
1/4 cup cornstarch
2 tablespoons vegetable oil
- Mix all marinade ingredients well, add the chicken and thoroughly coat, refrigerate at least one hour.
- Combine wine, soy sauce and water and set aside.
- Heat a clean wok on high heat for 10 seconds. Add 2 tablespoons of vegetable oil and heat well.
- Add the marinated chicken to the wok. Stir quickly, separate the meat and cook for 60 seconds. Remove the chicken, drain well.
- Add the chili peppers to the wok. Stir fry until they become a darker color. If the wok becomes too dry, add 1/2 tablespoon vegetable oil.
- Add the green onions, ginger, garlic and crushed red chili pepper to the wok. Stir for 5 seconds.
- Return the cooked and drained chicken to the wok; stir soy sauce/wine mixture and add to wok; stir until sauce boils, then add cornstarch mix to thicken.
- Add the sesame oil and peanuts. Stir and fold until the ingredients are thoroughly mixed.
Kung Pao Shrimp Variation: In place of the chicken, use 12 ounces of large shrimp. Instead of 12 whole dry chili peppers, use 8. Reduce the amount of soy sauce to 2 tablespoons, and increase the amount of cornstarch mix to 1 1/2 tablespoons. In step 6 after adding green onions, ginger, garlic and crushed chili pepper, add 1/4 cup each diced red and yellow bell pepper and stir for 10 seconds. Continue with step 7.
Pineapple Fried Rice
Courtesy of Panda Express
This dish is a good complement to any Kung Pao entrée.
Serves 2-4
2 ounces marinated sliced white meat chicken (pieces should be 1 inch long, 1/4 inch thick; approximately 1/2 chicken breast)
2 ounces marinated shrimp (medium sized)
2 ounces marinated scallops (medium sized)
3 tablespoons vegetable oil, divided use
1/2 cup diced fresh skinless pineapple (3/4-inch pieces)
1 egg, beaten
1 pound cooled steamed white rice
1 1/2 tablespoons Lee Kum Kee soy sauce
1/4 cup peas and carrots mix
1/4 cup chopped green onion
1 teaspoon sesame oil
1/4 cup dry roasted cashews
Marinade
1 egg white
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon salad oil
Pinch of salt
- Mix the marinade ingredients well. Marinate the chicken separately from the shrimp and scallops. Refrigerate for at least 2 hours.
- Heat a clean, non-stick wok for approximately 10 seconds over high heat and add 2 tablespoons vegetable oil. Make sure the surface of the wok is well covered with the oil.
- Thoroughly cook the meat and seafood first, add the pineapple and stir for 20 seconds. Remove the meat, seafood and pineapple from the wok and set aside.
- Add 1 tablespoon of vegetable oil to the wok. Pour in the beaten egg and cook to medium. Add the cooled steamed rice and mix with the cooked scrambled egg. Cook until hot.
- Add the soy sauce. Stir-fry until the sauce covers the rice evenly and fully. Add peas and carrots, meat, seafood, pineapple, green onion, sesame oil and cashews. Continue stirring and folding until the ingredients are thoroughly mixed.
SOURCE: Panda Express 4月22日 不是特意说是美国做法，只是因为在美国不是那么容易找到制作中国地方菜的材料。所以在这里比较难吃到正宗的广西小吃，比如螺蛳粉，老友粉什么的。。
这个是在华人上看到的夕颜mm的做法，这里是原来的链接
经过好几次奋斗，我终于掌握了地道的老友粉的味道。虽然说看了20多年粉店里的做法，可是轮到自己还是要靠实战经验啊！
1，豆豉，大蒜，生辣椒三样都剁碎备用。
2，肉末用生抽和淀粉腌过之后备用。
3，西红柿，酸笋切小块。
4，干米粉先煮好了备用。
5，热锅放油，爆香1，然后放入2，不断翻炒，最后放入3，也是不断翻炒，时间长点无所谓。火候差不多的时候放老抽和白醋翻炒片刻，最后放入清水或者鸡汤（罐头装的即可）。等汤开后把煮好的米粉倒入，再一次开锅后就可以大碗盛出啦！ 3月24日
前段时间BF生病了，说没有什么胃口，就给他煮了鸡汤。小火煮了好几个小时，出来的汤还是挺有味道，也很好喝。我第一次煮的心灵鸡汤啊。。。他把那一大锅的鸡汤给几天内喝完了，然后一直称赞我有好手艺，让我喜滋滋的。嘻嘻。。
因为在国外的关系，能买到的国内材料比较少，而且衡量制度也不一样，换算很麻烦，所以都是到外国的网站找的食谱，这样也比较符合我的实际情况，方便了很多。
感兴趣的朋友可以参考一下，这里是原来菜谱的连接
I got the recipe from Food Network, but I made some modifications. Here is the link to the original recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30796,00.html
Here is my modifications:
a few potatoes
2 big onions, quartered (or smaller pieces)
6 cloves garlic, peeled
3 carrots, peeled and cut into -2inch chunks
5--6 chicken thighs, skin removed
Handful thyme sprigs (5 or 6)
Kosher salt and freshly ground black pepper
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
Add the potatoes, cook until fork tender, about 20 minutes.
(Or you can cook with super low heat for hours, it tastes even better that way)
1月3日
I found this link from Debbi Puente's Creme Brulee website. This is her classic Classic Crème Brûlée receipe, a little bit different than the one I found on Epicurious, but similar though.
Here is the link to the original recipe:
http://www.cremebrulee.com/creme.htm
Classic Crème Brûlée
Serves 6
Ingredients:
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Procedures:
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. -------------------------------------------------------------------------------------------------------------------
Here are the notes from Debbi Puente about choosing the right ingredients:
Eggs
Always use grade A large eggs. Pay close attention to the date on the carton, and store in the refrigerator. Chilled eggs are easier to separate because the yolks are firmer. In general, my recipes call for 8 yolks per 2 cups of cream. This is for a very rich, traditional crème brûlée. You may choose to reduce the number of egg yolks listed in any recipe; you may prefer to use half as many yolks or even whole eggs instead. Unlike other baked desserts, custards are not all that fussy and are very forgiving.
Sugar
When sugar melts, it turns to caramel which, when cool, becomes very brittle. The caramelized top is the distinguishing feature of crème brûlée.
Sugar comes in many forms: granulated (regular or table sugar), superfine (finely granulated), confectioners' (also known as powdered or icing sugar), light brown or dark brown (granulated sugar combined with molasses), and raw (unrefined). I tend to use whatever is on hand; either light brown sugar, which has been pre-dried, or superfine sugar have given me excellent results. (Instructions for pre-drying brown sugar are discussed in Basic Tips and Techniques.)
Cream
The grocery store offers an array of creams with varying amounts of butterfat: half-&-half (10.5 percent); light cream (18 percent); whipping cream (30 percent); heavy cream, also known as heavy whipping cream (36 percent); and double cream (48 percent). You may also want to try manufacturer's cream (40 percent butterfat), which is more economical and often available at warehouse grocery stores. A classic crème brûlée uses heavy whipping cream, but as you add rich ingredients, such as chocolate, you may prefer to use a lighter cream for balance. In any of these recipes, light cream, a mixture of cream and milk, or half-&-half can be substituted without affecting the taste.
Vanilla Beans ⁄ Vanilla extract
Vanilla beans contain tiny seeds that add beauty and flavor. Vanilla extract is a more convenient form of vanilla; always use pure extract, not imitation. Madagascar Bourbon Pure Vanilla Extract, an exceptionally aromatic flavoring, is available at most food specialty shops. 5月2日 the first cooking magazine that I actually enjoy reading and learn stuff from....It contain absolutely no ad...I strongly recommad to those who love to cook..
here is a sample page...this one looks so yummmmmmmmmmyyyyyyyyyyy, and easy to make... 
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