紫色偶然
怀念那些偶然的瞬间带给我的惊喜~~~
8月15是老公的生日，正好他那天要去西雅图办事。我提前一个星期给他做了一个简单的生日晚餐，之后的周末，我们邀请他的父母、弟弟和他女朋友来家里聚餐。他弟弟是vegetarian，这让我有些为难——我除了拌生菜沙拉，做什么菜都喜欢加肉或海鲜。为此我特意去买了几本菜谱，一番精挑细选才决定了当天的menu~~
先看看让我忙了一个通宵的大Party——
全景没有来得及拍，让我好生后悔。五颜六色一大桌子的菜非常漂亮，请大伙开动想象力吧~~
PS, 做法我附在最后与大家共享~~~
Strawberry Spinach Salad (草莓菠菜沙拉)——材料有：小菠菜、烫熟的芦笋、草莓片、pecan (美洲山核桃)。
Tuscan Tuna Stuffed Pasta Salad (托斯卡纳式吞拿鱼意大利面沙拉)——大shell型的pasta，里面填了用沙拉酱拌好的tuna、kidney bean、红椒、欧芹，还有罐装的Fried Onion。用柠檬、butter lettuce装饰。
近照
这四个是给他弟弟特别做的vegetarian的，用切碎的做寿司用的煎蛋皮代替吞拿鱼~~~
Smoked Turkey(Ham) Bagel Snacks (熏火鸡百吉饼)——mini bagel夹奶酪酱、火鸡或火腿片、黄瓜片做成的小快餐~~
中间两个用西红柿代替了肉片，给他弟弟的~~
下面垫了紫苏叶做装饰~~
Devilish Eggs (法式填蛋)~~~~
用红椒做装饰~~~
Seafood Paella (西班牙海鲜饭)——这是当天的主食，一大盘子上桌很快就见底了，没来得及拍下来。这是我抢到自己碗里的~~
还为他弟弟做了一个Vegetarian Risotto(素意大利调味饭)，当时没有照下来，之后全被打包了~~
Punch (果汁酒)——大受欢迎的饮料，用了拉姆酒和桃子汁~~~
里面加了桃子、菠萝，用lime (酸橙)、薄荷叶装饰~~~
Blueberry Pie (蓝莓派)
给老公做的Tiramisu生日蛋糕——丝带还是Stila的，hoho~~~，
老公看到的时候还以为是我买的呢~~
草莓代表俺对领导的一颗红心~~
果盘——冰箱满了，也就没多买水果。只有做菜剩下的菠萝、草莓和小李子~~
从私房小菜学到的菠萝切法~~
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下面是提前一周单独为老公庆生的二人晚餐——
Turkey-Broccoli Roll-Ups (火鸡花椰菜卷)
香蕉蛋糕~~
Festive Franks (香肠卷)
Chicken and Rice Puffs (鸡肉米饭塔)
合照~~
近照1~~
近照2~~
第一次用鲜奶油做的蛋糕——老公不喜欢Cheese cake，我做了这个黑森林。
上面的装饰是草莓、木瓜和蓝莓~~
看把他乐的~~~
您就切吧，我相机都举不稳了~~
“心”碎了~~~
瓜分到的第一块~~
看看里面夹了多少草莓呀，腐败吧~~~
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Strawberry Spinach Salad（Makes 4 servings）
1 pound asparagus spears
1/4 cup poppy seed or Italian salad dressing
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
8 cups torn spinach or mixed greens
2 cups sliced strawberries and/or blueberries
1/4 cup pecan halves
1、Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus into 1-inch pieces. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 Minutes or till crisp-ten¬der; drain. Rinse with cold water. Let asparagus stand in cold water till cool; drain again.
2、Meanwhile, for dressing, stir together poppy seed or Italian salad dressing, orange peel, and orange juice. Set dressing aside.
3、In a large salad bowl combine spinach or mixed greens, strawberries or blueberries, and asparagus. Divide salad mixture among four salad plates. Stir dressing again. Drizzle dressing over each salad. Sprinkle with pecans.
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Tuscan Tuna Stuffed Pasta Salad（Makes 8 servings）
16 uncooked jumbo pasta shells
1/2cup balsamic vinaigrette salad dressing
1/4cup chopped fresh basil or parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 can (15 ounces) white kidney beans, rinsed and drained
1 can (6 ounces) white tuna packed in water, drained and flaked
1 jar (4 ounces) chopped pimiento, rinsed and drained
1 1/3 cups French's French Fried Onions, divided
1．Cook pasta shells according to package directions, using shortest cooking time. Drain; rinse under cold running water. Set aside.
2．Combine salad dressing, basil, salt and pepper in medium bowl; whisk until well blended. Stir in beans, tuna, pimiento and =2/3cup French Fried Onions.
3．Spoon 3 tablespoons bean mixture into each pasta shell. Sprinkle with remaining =2/3 cup onions.
Prep Time: 20 minutes
Cook Time: 10 minutes
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Smoked Chicken Bagel Snacks (Makes 5 servings)
1/3 cup fat-free cream cheese, softened
2 teaspoons spicy brown mustard
1/4 cup chopped roasted red peppers
1 green onion with top, sliced
5 mini-bagels, split
3 ounces smoked chicken or turkey, cut into10 very thin slices
1/4 medium cucumber, cut into 10 thin slices
1. Combine cream cheese and mustard in small bowl; mix well.
2. Stir in peppers and green onion.
3. Spread cream cheese mixture evenly onto cut sides of bagels. Cover bottom halves of bagels with chicken, folding chicken to fit onto bagels. Top with cucumber slices and bagel tops.
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Devilish Eggs
12 hard-cooked eggs, cut in half
6 tablespoons low-fat mayonnaise
2 tablespoons French's" Classic Yellow" Mustard
'/4 teaspoon salt
'/8 teaspoon ground red pepper
1. Remove yolk from egg whites using teaspoon. Press yolks through sieve with back of spoon or mash with fork in medium bowl. Stir in mayonnaise, mustard, salt and pepper; mix well.
2. Spoon or pipe yolk mixture into egg whites. Arrange on serving platter. Garnish as desired.
3. Cover; chill in refrigerator until ready to serve. Makes 12 servings
Zesty Variations: Stir in one of the following: 2 tablespoons minced red onion plus 1 tablespoon horseradish, 2 tablespoons pickle relish plus 1 tablespoon minced fresh dill, 2 tablespoons each minced onion and celery plus 1 tablespoon minced fresh dill, 1/4 cup (1 ounce) shredded Cheddar cheese plus 1/2 teaspoon French's Worcestershire Sauce.
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SEAFOOD PAELLA
Preparation time: 25 minutes Total cooking time: 45 minutes Serves 6
500 g(1 lb 2 oz) raw medium prawns (shrimp)
300 g(10 1/2 oz) skinless firm white fish fillets
250 g (9 oz) black mussels
200 g (7 oz) calamari rings
60 ml (1/4cup) olive oil
1 large onion, diced
3 cloves garlic, finely chopped 1 small red capsicum (pepper), thinly sliced
1 small red chilli, deseeded and chopped, optional
2 teaspoons paprika
1 teaspoon ground turmeric
2 tomatoes, peeled and diced
1 tablespoon tomato paste (puree)
400 g (2 cups) long-grain rice
125 ml (1/2cup) white wine
1.25 litres (5 cups) fish stock
3 tablespoons chopped flat-leaf (Italian) parsley, for serving
lemon wedges, for serving
1 Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Cut the fish fillets into 2.5 cm (1 inch) cubes. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped. Refrigerate the seafood, covered, until ready to use.
2 Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir ¬fry for 1-2 minutes, or until aromatic.
3 Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste. Stir in the rice until it is well coated.
4 Pour in the wine and simmer until almost absorbed. Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. There is no need to stir the rice, but you may occasionally need to fluff it up with a fork to separate the grains.
5 Add the mussels to the pan, poking the shells into the rice, cover and cook for 2-3 minutes over low heat. Add the prawns and cook for 2-3 minutes. Add the fish, cover and cook for 3 minutes. Finally, add the calamari rings and cook for 1-2 minutes. By this time, the mussels should have opened ¬discard any unopened ones. The prawns should be pink and the fish should flake easily when tested with a fork. The calamari should be white, moist and tender. Cook for another 2-3 minutes if the seafood is not quite cooked, but avoid overcooking as the seafood will toughen and dry out.
6 Serve with parsley and lemon wedges. Delicious with a tossed salad.
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Punch
2 cups (16 fl oz) peach nectar
200 ml (61/2 fl oz) dark rum 1/4 cup (2 fl oz) lime juice
3 white peaches, peeled and finely sliced 75 ml (2 1/2 fl oz) ginger syrup*
1 cup chopped fresh pineapple pieces
1 liter (32 fl oz) ginger beer or ginger wine fresh lime and mint, to garnish
Place all of the ingredients except the garnishes into a large serving or punch bowl and stir well.
ginger syrup
1/2 cup grated ginger 1 cup sugar
Place the ginger, sugar and 1/2 cup (4 fl oz) of water in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Strain into a container, cool and store in the refrigerator until ready to use
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Blueberry Pie
烤派皮：派皮在室温下放置15分钟，烤箱预热400F，进烤箱烤8-10分钟。中途会发现派皮中间的部分鼓起，可以用叉子戳几下，让底部的空气出来就可以了。烤好后的派皮应该是金黄色的，用叉子轻轻敲边缘部分，有脆得掉渣的感觉~~ 放凉备用~~
Lemon cream pudding夹层：小煮锅里放2cup milk，1cup sugar,1/2 teaspoon salt, 6 tablespoon corn starch,3 tablespoon butter。开大火，不断搅拌（小心糊底）。煮开后转小火。搅拌时会发现这玩意儿越来越稠，有点像奶油蛋糕上的topping了~~ 离火，加入2 oz lemon juice,搅拌均匀。放凉后就可以倒入派皮了。偶把小锅直接放进加了冰水的水池里，凉得快一些。
Blueberry topping：小煮锅（刷干净了）里加一杯半的蓝莓，2 oz sugar,2 tablespoon corn starch加一点水匀开，大火烧开，这个不用不断搅拌，想起来就铲两下底~~ 放凉后加在lemon cream pudding的上面。
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Tiramisu Cake我用的是为食猫的方子，用Rum代替了Aramatto。而且我铺了两层的手指饼，周围也用手指饼圈起来，就不怕脱模时出错了~~
意大利芝士蛋糕(硬身可切版) Tiramisu
材料（＋二人份量）
Mascarpone Cheese 500克
忌廉 250 毫升
蛋黄 4 只
蛋白 4 只
鱼胶粉 2 汤匙
水 80 毫升
细砂糖 1/2 杯 (即100 克)
手指饼 (Lady fingers) 8 条
浓黑咖啡 (室温espresso) 100 毫升
Aramatto 酒 (意大利杏仁酒) 5茶匙
云呢拿香油 1茶匙
无糖可可粉 适量
用具
19 CM X 6.5 CM 圆形活底蛋糕模
保鲜纸一张
透明蛋糕围带二条
制作过程
1. 先准备浓黑咖啡，待凉。用80 毫升水开鱼胶粉，座入热水待溶。忌廉打至企身，备用。用另一个搅拌盆把蛋白打至企身，备用。
2. 蛋黄加砂糖用电动打蛋器打至忌廉状，拌入Mascarpone 芝士混合，加云呢拿香油 、鱼胶粉溶液搅匀。将蛋白 分次伴入。再将忌廉次伴入芝士混合物。
3. 将咖啡和Aramatto 料混合在容器内，加一1茶匙糖(份量外)，将手指饼独一条一条快快放在容器内沾上咖啡液， 排入在(已铺保鲜纸)蛋糕模底上。
4. 倒入芝士混合物，用刮刀刮平蛋糕面，放入雪柜中雪至凝固，取出最后洒上可可粉，用暖毛巾包蛋糕模令蛋糕容易托出，即成 ，可围上透明蛋糕围带。
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Turkey Broccoli Roll-Ups
2 pounds broccoli spears
1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons thawed frozen orange juice concentrate
1 tablespoon Dijon mustard
1 teaspoon dried basil leaves
1 pound smoked turkey, very thinly sliced
1. Arrange broccoli spears in single layer in large, shallow microwavable dish. Add q tablespoon water. Cover dish tightly with plastic wrap, vent. Microwave at HIGH 6 to 7 minutes or just until broccoli is crisp-tender, rearranging spears after 4 minutes. Carefully remove plastic wrap; drain broccoli, Immediately place broccoli in cold water to stop cooking; drain well. Pat dry with paper towels.
2. Combine sour cream, mayonnaise, juice concentrate, mustard and basil in small bowl.
3. Cut turkey slices into 2-inch-wide strip. Spread sour cream mixture evenly onto strips. Starting at short end, roll up tightly, allowing broccoli spear to protrude from one end. Place on serving platter; cover with plastic wrap. Refrigerate until ready to serve, if desired.
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Festive Franks
1 can (8 ounces) crescent roll dough
2 tablespoons barbecue sauce
1/3 cup finely shredded sharp Cheddar cheese
8 hot dogs
1/4 teaspoon poppy seeds or 1 teaspoon black sesame (optional)
Additional barbecue sauce (optional)
1. Preheat oven to 350°F, Spray large baking sheet with nonstick cooking spray; set aside.
2. Unroll dough and separate in 8 triangles. Cut each triangle in half lengthwise to make 16 triangles. Lightly spread barbecue sauce over triangles. Sprinkle with cheese.
3. Cut each hot dog in half; trim off rounded ends. Place 1 hot dog half at large end of dough triangle. Roll up jelly-roll style from wide end. Place, point side down, on prepared baking sheet. Sprinkle with poppy seeds or black sesame, if desired. Repeat with remaining hot dog halved and dough. Bake 13 minutes or until dough is golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce for dipping, if desired.
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Chicken and Rice Puffs
1 box frozen puff pastry shells, thawed
1 package (about 6 ounces,170g) long grain and wild rice
2 cups cubed cooked chicken
1/2 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/3 cup chopped slivered almonds, toasted
1/3 cup each diced celery and diced red bell pepper
1/3 cup chopped fresh parsley
1/4 cup dice onion
1/4 cup white wine or chicken broth
1. Bake pastry shells according to package directions. Keep warm.
2. Prepare rice according to package directions.
3. Add remaining ingredients to rice; mix well. Cook over medium heat 4 to 5 minutes or until hot and bubbly. Fill pastry shells with rice mixture. Serve immediately.
Tip: This is a great way to use leftover chicken.
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