自创 cranberry almond cookie

比例都是随意的, 目的就是差不多和成可以搓成球的干湿度.

烤箱预热350华氏

用了以下东东:

液体只用了蜂蜜(微波略微加热, 热一点好搅拌)

干货以杏仁粉为主(almond meal), 搭配椰丝(unsweetened)/核桃仁/dried cranberry

混好后用勺一团团放在垫了烤盘纸的烤盘上, 350度烤了约12分钟.

bread pudding

Makes perfect breakfast with two slices whole wheat bread

Modified Ingredients

• 2 slices day-old bread
• 1/2 tablespoons butter, melted
• 2 tablespoons raisins
• 1 eggs, beaten
• 1/2 cups milk
• 1 tablespoon or less white sugar
• 1/4 teaspoon vanilla extract

Bake at 350F for 25-30min

From: http://allrecipes.com/Recipe/bread-pudding-ii/detail.aspx

Ingredients

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

邱大爷爱的菜: 泰式蒜蓉蒸鱼

from 盈盈: http://blog.sina.com.cn/s/blog_67f589f40102dteh.html

材料：

400-500 克 三文鱼 （鲭鱼，鲳鱼也可以）

8-10瓣 蒜瓣 （剁碎）

4-5 根 朝天椒 （如果不能吃辣一小段红椒，一根朝天椒代替）（剁碎）

调味料：

2 tbsp 酸柑汁 （或柠檬/青柠汁代替也可）

1 tbsp 红糖

1 tbsp 食油

1/2 tsp 鱼露/酱油

1/2 tsp 盐

几滴 麻油/香油

把鱼清理干净，滴干水。把蒜和辣椒剁碎，酸柑挤出汁，如果用冷冻的酸柑汁，先解冻，量出两大匙。

把所有的调味料和蒜蓉辣椒碎混合

均匀地倒到鱼块上。

滚水入蒸锅，大火蒸8分钟。就好啦！鲜甜开胃，特别好吃！

cioppino

http://www.epicurious.com/recipes/food/views/Cioppino-106263

yield: Makes 6 servings

active time: 45 min

total time: 1 1/2 hr

San Francisco–Style Seafood Stew

ingredients

• 8 large garlic cloves, minced
• 2 medium onions, finely chopped
• 1 Turkish bay leaf or 1/2 California bay leaf
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon dried hot red pepper flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 green bell pepper, cut into 1/4-inch dice
• 2 tablespoons tomato paste
• 1 1/2 cups white wine
• 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
• 1 cup bottled clam juice
• 1 cup chicken broth
• 1 (1-pound) king crab leg, thawed if frozen
• 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
• 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
• 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
• 3/4 pound sea scallops, tough muscle removed from side of each if necessary
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh basil

• Garnish: shredded fresh basil leaves and small whole leaves
• Accompaniment: focaccia or sourdough bread

print a shopping list for this recipe

preparation

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls.

Cooks' note:

· The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

Read More http://www.epicurious.com/recipes/food/views/Cioppino-106263#ixzz1Z758p6iC

steamed mussel

试了一次, 味道还不错,就是有点发苦, 不知道是因为香料被我放多了, 还是白葡萄酒多了. 呃 还有,video里没提加盐, 我倒是还加了1/4小勺, 会不会是这个的原因涅?

from: http://www.youtube.com/watch?v=Ep_NiFz15IU

prepare one pound live mussels

heat a pan

add olive oil

add chopped onion, stir fry onion till slightly brown

add chopped tomato

fresh herbs(thyme, orgeno)

fresh herb parsley

garlic

mix together

and add good wine!

when boiling, add mussels, CLOSE THE LID IMMEDIATELY. stop cooking immediately as soon as they open their mouth and sucking in all the wine. you don't want to overcook them.

wait and when you see the steam coming out of the pot, you know the mussels are opening now. take them out and serve.

keys: onion tomato garlic and good wine.

香酥葱油饼

真的很多层!

来自盈盈: http://blog.wenxuecity.com/blogview.php?date=201105&postID=18016

材料：（做四张八寸的饼）

3杯/450克面粉（All Purpose Flour)

1/4 杯食用油/沙拉油 （我用了葡萄籽油）

1 tsp 盐

青葱一把 （只取绿色部分）

1 cup 的温水

1/4-1/3 杯凉水

首先从450克的面粉里，称出60克，加入1/4杯的沙拉油/食用油，1匙盐，拌匀成油酥。然后把剩下的面粉，加入一杯的温水（不要煮滚，煮至水开始冒细小泡泡就熄火的温度。）和1/4-1/3杯的凉水活成一个软面团，然后饧面30分钟，记得盖上盖子/保鲜纸。

葱洗干净，甩干水，切成葱花。记得要甩干水，不然待会儿擀面很容易破裂。

半个小时后，在台面上抹上油，手上也抹点油，代替手粉。

然后把面团分成四份，擀开成一个长方形（椭圆形）的大饼，大概1mm厚，8-10寸长，5-6寸宽，然后抹上一层油酥。充分撒上葱花。

卷起来，双手捉着尾端，慢慢一边扯，一边轻轻敲打，把它拉长。越长越好。然后卷起，成螺旋状。（如图）

不要马上擀开，把卷好的葱油饼团放一边，再饧半个小时。

注：这个葱油饼团可以多做一些，包起来，放冰箱冷藏室，要吃的时候再擀开煎。这样面团可以冷藏2-3天。可以冷冻一个月。

半个小时后，拿出一个葱油饼团，擀开成八寸左右的面饼，中火烙，先加盖，等葱油饼表面变透明的时候，翻面。等饼两面都熟了，还没变金黄色之前。根据短片的方式用铲子稍微推铲，制造千层酥饼的效果。

分层的葱油饼。

糯米鸡

糯米的量从1cup升到了2cup, 喜欢吃米多点的 hoho

来自: http://maomaomom.com/【糯米鸡】/

用料:
1：鸡腿2根220克；
2：姜两片，盐1/3茶匙，糖1茶匙，生粉1大匙，老抽酱油2茶匙，万字牌生抽酱油2茶匙，水1大匙；
3：香菇4朵泡软去蒂切丁，干虾米2大匙泡软；
4：糯米2杯洗净，水中泡8小时沥水备用；
5：荷叶4张或粽叶16片。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。

做法：
1、鸡腿剔去骨头肉切小块，连同所有2料放入塑料盒里（图1）拌匀，冰箱过夜。
2、第二早上泡上糯米。当天下班回来，将干粽叶在开水中烫2分钟后洗净，剪去顶端，糯米沥水（图2）备用。取1条打横放最下面，3条粽叶并排放上面，加1.5大匙糯米，1/4份鸡肉，香菇和泡软虾米（图3），包成方块状（图4）。然后用线十字系上，放入一浅碗中（图5）。
3、取出快煲电压力锅附带的支架，放入内胆里，加水到2杯的线。将盛放糯米鸡的碗放在支架上，盖上盖子，排气阀放置密封位置，选【蒸】档35分钟。

4、电压力锅完成程序后，冷却10分钟，放气减压打开盖子（图5）。取出蒸好的糯米鸡，就可上桌了。