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熏鸡 和 Cranberry-Pistachio Biscotti

(2008-12-13 10:08:55) 下一个
熏鸡-

- 盐加花椒,八角, 姜片,炒香,

- 鸡腿和鸡脯用炒过的盐, 腌过夜, 洗净后蒸30分钟,

- 用一个旧炒菜锅, 底上脯一张大的锡伯纸, 边上要多留一点出来, 放入 米,面粉, 红糖, 茶叶, 八角, 花椒, 放入抹了油的铁架, 把鸡放在架上, 上面再盖上一张大锡伯纸, 要留空间, 做一个tent似的, 不要压紧, 再把锡纸边圆卷在一起, 象做派皮似的, 要卷紧, 这样就不会漏烟出来. 我用的是heavy duty foil, 很宽大的那种.

- 大火烧 25-30分钟, 关火, 停一会儿, 拿到院外面, 打开锡纸, 放掉最后的烟, 拿进来, 就好了, 冷后, 刷一点麻油, 切块装盘. 最好是冰箱过夜, 会更好, 更香, 我切了一盘当晚吃, 另一盘第二天吃, 更好. 屋里没烟.

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这是第二天冰过一夜后切的,

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火腿烧青豆-

过节剩了好多火腿, 就用来炒菜, 锅里放橄榄油, 蒜, 火腿丝, 青豆, 倒入半罐鸡汤, 盖盖煮10分钟, 就好了.

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做Takoyaki多的材料用平底铸铁锅煎了一块大饼, 也非常好吃, 如果只是吃它的味道, 而不是玩的话, 就不用买新锅了.


看到柴鱼刨片在饼上跳动也挺好玩的.

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圣诞节要到了, 习惯地做了饼干给街坊邻居们送去, 用了Williams-Sonoma 的方子, 又是非常好吃. 这本书很好, 每次都是很成功.

Cranberry-Pistachio Biscotti 做了三批, 还不够,

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先溶化奶油, 让它冷却,

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炒熟坚果, 略打碎,
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先把干料和湿料分开拌匀, 再把干料倒入湿料, 拌匀, 分为两份, 脯成 10”X3”的长条.

进350F烤箱, 烤25分钟, 取出晾10分钟, 用大铲取出, 切约1”宽, 再进300F烤箱烤25分钟. 再冷却, 就好了.

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烤好了,

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如果看不清菜谱的话, 请讲.



祝大家周末快乐!
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