大媽的日常菜..good day and good night..

讓翠瓜花 Stuffed zucchini flower
6 zucchini blossom,pesto, chevre=cheese made from goat’s milk, 3 T. olive oil
1 t. garlic, minced, salt and pepper

Rinse off blossoms and pat dry gently. Open blossom careffuly and drop in a few crumblings of chevre and a little
½ ts pesto. Wind blossom closed.

Heat up olive oil and garlic in a frying pan over medium heat.

Put blossom in pan, turning in direction you twisted the petals when you turn the flower. Sprinkle with salt and pepper. Cook until it seems done (2-3 minutes-ish).




海鮮濃湯 SeaFood Gumbo,This soup is easy to make, the ingredient is in the second picture, The roux for this soup is 2 tbl butter 3 tbl flour, brown flour in butter untill the color you want about 5 mins. add 1 can chicken broth, crab leg, porkchop, shrimp, red pepper, okra, salt and pepper..at last..add the gumbo file.


扇貝炒飯



公牛眼 Bull Eye Jelly



焗三文魚



迷迭香蛋糕
4 eggs,3/4 cup sugar,2/3 cup extra virgin olive oil, 2 tablespoons finely chopped fresh rosemary leaves,1 1/2 cup unbleached all-purpose flour, 1 tablespoon baking powder
1/2 teaspoon kosher salt
Preheat the oven to 325 F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside. In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the batter. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, rotating the pan halfway through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling. Rosemary and olive oil goes so well together!