Chocolate Bundt Cake

Source: Cook's Illustrated

Ingridents:

Cake Release:

• 1 tbsp butter, melted
• 1 tbsp cocoa

Cake:

• 3/4 cup (2 1/4 oz) natural cocoa
• 6 oz bittersweet chocolate, chopped
• 1 tsp instance espresso powder (optional)
• 3/4 c up boiling water
• 1 cup sour cream, room temperature
• 1 3/4 cup (8 3/4 oz) unbleached all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
• 2 cup (14 oz) packed light brown suger
• 1 tbsp vanilla extract
• 5 large eggs, room temperature
• Confectioners' sugar for dusting

Instructions:

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard Bundt pan. If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and expresso powder in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flout, salt and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed; add about one third of flour mixture and half of choclate/sour cream mixture and mix until just incorporated, about 30 seconds. Scrape bowl and repeat using half of remaining four mixture and all remaining chocolate mixture; add remaing flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
   
4. Pour batter into prepared Bundt pan, Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.
   
5. Cool in pan for 10 minutes, then insert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioner's sugar, transfer to serving platter, and cut into wedges.
   

Notes:

All American Potato Salad

Source: Cook's Illustrated

Ingredients:

• 2 lb (3 to 4 medium) russet potatoes, peeled and cut into 3/4 inch cubes
• salt
• 2 tbsp distilled white vinegar
• 1 medium celery rib, chopped fined (about 1/2 cup)
• 1 tbsp minced red onion
• 3 tbsp sweet pickle relish
• 1/2 cup mayonnaise
• 3/4 tsp powdered mustard
• 3/4 tsp celery seed
• 2 tbsp minced fresh parsley leaves
• 1/4 tsp ground black pepper
• 2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

Instructions:

1. Place potatoes in large saucepan and add water to cover by 1 inch, bring to boil over medium high heat; add 1 tbsp salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper and 1/2 tsp salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour, serve. (Potataes salad can be covered and refrigerated for up to 1 day.

Quick Chicken Stock

Ingredients:

• 1 tbsp vegetable oil
• 1 medium onion, choped medium
• 4 pound whole chicken legs or backs and wingtips, cut into 2 inch pieces.
• 2 quart boiling water
• 1/2 tsp salt
• 2 bay leaves
  

Instructions:

1. Heat oil in large stockpot over medium heat until shimmering but not smoking; add onion and cook until slightly softened, 2 to 3 minutes. Transfer to large bowl.
2. Brown chicken in 2 batches, cooking on each side until lightly browned, about 5 minutes per side; Transfer to bowl with onion.
   
3. Return chicken and onion to pot and reduce heat to low; cover and sweat until chicken release juices, about 20 minutes. Increse heat to high; add boiling water, salt and bay leaves. Bring to boil, then reduce heat to low; cover and simmer slowly until stock is reach and flavorful, about 20 minutes, skimming foam off surface, if desired. Strain; discard soilds, Before using, defat stock.
   

Notes:

• The stock can be refrigerated in airtight containers for up to 4 days.

Classic Macaroni and Cheese

Ingredients:

Bread Crumb Topping:

• 6 slices (about 6 oz) good-quality white sandwich bread, torn into rough pieces
• 3 tbsp cold unsalted butter, cut into 6 pieces

Pasta and Cheese:

• 1 lb elbow macaroni
• 1 tbsp plus 1 tsp salt
• 5 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 1 1/2 tsp powdered mustard
• 1/4 tsp cayenne (optional)
• 5 cups milk
• 8 oz Monterey Jack Cheese, shredded (2 cups)
• 8 oz sharp cheddar cheese, shredded (2 cups)

Instructions:

1. FOR THE BREAD CRUMBS: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, 10 to 15 1 second pulses. Set aside.
2. FOR THE PASTA and CHEESE: Adjust over rack to lower-middle position and heat boiler. Bring 4 quart water to boil in Dutch oven over high heat. Add macaroni and 1 tbsp salt; cool until pasta is tender. Drain pasta and set aside in colander
3. In now-empty Dutch oven, heat butter over medium-high heat until forming. Add flour, mustard, and cayenne and whisk well until mixture to boil, whisk constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisk occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted. Add pasta and cook, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
   

Oven Fries

Source: Cook's Illustrated

Ingredients:

• 3 russet potatoes (about 8 oz. each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
• 5 tbsp vegetable or peanut oil
• salt
• grouns black pepper

Instructions:

1. Adjust oven rack to lowest position; heat overn to 475 degrees. Place potates in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy duty rimmed baking shet with 4 tbsp oil and sprinkle evenly with 3/4 tsp salt and 1/4 tsp groumd black pepper.
2. Drain potato. Spread potato cut on triple layer of paper towels and thoroughly pat dry with addtional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tbsp oil. Arrage potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loose potatoes from pan, then flip each wedge, keep potatoes in single lauer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Notes:

1. Take care to cut the potatoes into evenlu sized wedges so that all of the pieces will cook at about the same rate.
2. Although it isn't required, a non-stick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning.
   
3. Whether you chhose a nonstick baking sheet or a regular baking sheet, make sure that is is heavy duty. The intense heat of the oven may cause lighter pan to warp.
   

Classic Brownies

Source: Cook's Illustrated
Yield: 24 2-inch-square brownies

Ingredients:

• 1 cup pecans or walnuts, chopped medium(optional)
• 1 1/4 cup cake flour
• 1/2 tsp salt
• 3/4 tsp baking powder
• 6 oz unsweetened chocolate, chopped fine
• 12 tbsp unsalted butter, cut into 6 i-inch pieces
• 2 1/4 cup sugar
• 4 large eggs
• 1 tbsp vanilla extract

Instructions:

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil. fold lengthwise to 12-inch width; fit into width of baking pan in the same manner, prependicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in the oven until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melting chocolate and butter in large heatproof bowl set over saucepan of almost simming water, stirring occasionally, until smooth. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; suing spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts evely over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang, Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.
   

Chocolate Caramel Walnut Tart

Source: Cook Illustrated

Ingredients:

Walnut Crust
1 large egg, separated
1/4 tsp vanilla extract
1/2 c tasted walnuts (2 1/2 oz)
1/2 c (2oz) confectioner's sugar
1/8 tsp salt
5 tbsp cold unsalted butter, cut into 1/2 inch cubes

Caramerl-Walnut Filling and Garnish
1/4 c water
1 c (7 oz) granulated sugar
2/3 c heavy cream
3 tbsp unsalted butter, cut into 3 pieces
1/2 tsp vanilla extract
1/2 tsp juice from 1 lemon
1/8 tsp table salt
16-18 toasted walnut half
1 c (5 oz) tasted walnuts. coarsely chopped

Chocolate Filling
2 large egg yolks
1 tbsp plus 1/2 c heavy cream
1/3 c whole milk
5 oz semisweet chocolate, chopped fine
2 tbsp unsalted butter, cut into 4 pieces

Instructions:

Walnut Crust

1. Beat egg white in bowl with fork until frothy, remove 1 tbsp egg white to second bowl and whisk in yolk and vanilla. Process nuts and suger in food processor until finely ground, 8 to 10 seonds. Add flour and salt and pulse to combine. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resmeble coarse meal, about fifteen 1-second pulses. With machine running, add egg yolk mixture and process until dough forms ball, about 20 seconds. Transfer dough to large sheet plastic wraps and press into 6-inch disk; wrap dough in plastic and refrigate until firm but mallable, about 30 minutes.
2. Roll out dough between 2 large sheets lightly floured plastic wrap to 13-in round, about 1/8-inch thick (if at any point dough becomes too soft abd sticky to work with, slip dough onto baking sheet and freeze or refrigerate until workable). Place dough round on baking sheet and freeze until stiff and cold, about 15 minutes (or refrigerate about 30 minutes). Meanwhile, evenly spray 9 inch tart pan with removable bottom with non-stick cooking spray.
3. Remove dough from freeze; discard top sheet plastic wrap but keep dough on baking sheet. line tart pan with dough. Freeze dough-lined tart pan until firm, about 30 minutes (can be wrapped tightly with plastic wrap and frozen up to 1 month.)
4. Meanwhile, adjust oven rack to middle position; heat oven t0 375 degrees. Set dough-lined tart pan on baking sheet. Spray 12-inch square foil with nonstick cooking spray and press foil inside chilled tart shell; fill with pie weights. Bae until light goilden brown, about 30 minutes, rotating halfway through baking time. Carefully remove foil and weights and continue to bake until golden brown, about 5 minutes longer. Cool on baking sheet on wire rack about 5 mintues, then brush hot crust with served egg white. Reduce oven temperature to 300 degrees.

Caramel-Walnut Filling and Garnish:

1. While crust is cooling, pour water into medium heavy-bottomed saucepan; add sugar to center of the pot to keep granules from adgering to sides of pot. Bring to boil over medium-high heat, covered, swirling pan once or twice to dissolve sugar. Uncover pot and continue to boil, without stirring, until sugar is deep amber, begins to smoke, and registers about 375 degrees on instance read or candy thermometer, 5 to 10 minutes. Remove pan from heat. Carefully add about half of cream, mixture will sputter and steam. Add remaining cream and let bubbling subside. Return pan to low heat and stir with heatprool rubber spatula until caramel is smooth. Add butter and stir until melted. Remove pan from heat; stir in vanilla, lemon juice, and salt.
2. Add walnut halves to caramel and stir to coat; let stand until caramel is slightly thickened, about 8 minutes. Using slotted spoon and allowing excess caramel to drain back into saucepan, transfer walnuts to wire rack set over baking sheet; set aside. Stir chopped walnuts into caramel, then pour mixture evenly into tart shell. Refrigerate, uncovered on baking sheet until caramel is firm and does not slip when pan is tilted, about 20 minutes.

Chocolate Filling:

1. Whisk yolks and 1 tablespoon cream in small bowl. Bring milk and remaining 1/3 cup cream to simmer in small saucepan; off heat, add chocolate and butter, Cover pan and let stand until chocolate is mostly melted, about 2 minutes. Using spatula, stir mixture until smooth; stir in yolk mixture. (Chocolate should be thin and pourable; if too thick to pour evenly, set saucepan over low heat to warm mixture.) Pour filling into caramel-filled tart shell, tilting tart pan as necessary to evenly distribute chocolate to edges of tart. Bake on baking sheet in 300-degree oven until tiny bubbles are visible on surface and chocolate layer is just set (if pan is gently shaken, filling will appear very wobbly because caramel layer is warm), about 25 minutes. Set baking sheet with tart on wire rack; arrange caramel-coated walnut halves on surface of tart, around perimeter. Cool tart until just warm, about 30 minutes, then refrigerate, uncovered, until chocolate is firm, at least 3 hours.

冰皮月饼

也给个切面图, 豌豆黄馅的.

鲜肉月饼, 椒盐月饼

做的是酥皮月饼.白芝痲的是鲜肉月饼, 黑芝痲的是椒盐月饼


来个横切面图, 薄皮大馅, 够实在.

肉丝炒蠔菇

褡裢火烧

提起褡裢火烧，“老北京”没有不知道的。它不仅历史悠久，而且风味独特，因而一直享有盛誉。1876年，顺义人氏姚春宣夫妻俩在东安市场内摆了一小食摊， 首次供应。它是一种油煎食品，色泽金黄，焦香四溢，鲜美可口，原来它的制作与众不同。褡裢火烧要将和好的面揪成粘剂擀平，装进用海参、虾肉、肥瘦猪肉和各 种佐料加好汤拌制的馅儿，折叠成长条。放入平锅中油煎至金黄色后，起锅上桌，趁热食用。吃褡裢火烧时配用鸡血和豆腐条制成的酸辣汤，鲜香酸辣并收口中，余 味无穷。褡裢火烧因制作成形后，酷似旧时人们腰带上的"褡裢"，因而得名。姚氏夫妻因此成名致富。后在东安市场内开设了瑞明楼，但传至第二代，因经营不善 而倒闭。当时店内的罗虎祥和郝家瑞精于此道，于1934年取每人名字中的一字相联，合资在门框胡同内开设了祥瑞饭馆，现改名为"瑞宾楼"，专供褡裢火烧。 制作也愈加精细，一时名噪京都，成为北京家喻户晓的名食。

韩国泡菜炒饭

这是我的中饭, 看上去很香吧.

寿司

美国葡萄的大小和寿司有一拼.

清蒸带子

韭黄香干肉丝

海鲜粥

学做广东粥, 加了鱼片和带子

梅干菜烧肉

糟溜鱼片

终于买到糟卤了, 可以做糟溜鱼片了!

雪菜毛豆肉丝

烤鳗鱼

自然又是简易版了. 冷冻的烤鳗鱼解冻后, 再烤五分钟就好了. 冷冻的烤鳗鱼只卖$2.50一大片.

Cheese Cake

Yield: one 6-inch cake

Ingredients:

Crust

• Graham cracker 120 g
• Melting butter 40 g
• Cinnamon 1/4 tsp (optional)
  

Filling

• Cream cheese 1 box (8oz 227 g)
• Sugar 95 g
• Sour cream 230 g
• Lemon zest
  
• Vanilla 1 tsp
  
• Egg 2

Directions:

1. Preheat over to 325F.
2. Mix graham cracker, cionnamon and melting butter in food processor.
   
3. Cover the bottom of the spring form cake pan with aluminum foil(inside), line the side with parchment paper (inside)
4. Lay graham cracker mixture on the bottom of the pan, level it with the bottom of glass, push to the height about of 3cm even on the side.
5. Mix all ingredients for filling in the mixer until smooth. pour into prepared cake pan.
   
6. Bake the pan in water bath for about 70 mintues until the center begins to set.
7. Let the cake cools in the oven.
8. After cool, dress the cake with fruit of your choice or anything you like.
   

开洋菜花

滑溜鱼片

上海菜饭

燕子汤

凉拌韩国粉丝

这属于自己创造的大杂烩, 凉拌菜, 适合夏天吃. 用的是韩国粉丝, 挺粗的, 特劲道.

Workspace

这里是DD厨师研究菜谱的地方, 看上去很专业吧.

Sunday Dinner

凉拌海带, 排骨汤, 红烧鱼, 豆沙锅饼, 南瓜饼

南瓜饼

正宗的是炸的, 我偷个懒, 也少点油烟, 该煎的了.

豆沙锅饼

这是简易版. 用现成的春卷皮, 包上豆沙, 上锅煎 特简单!

糯米烧卖

这是懒人版, 用的是现成的馄饨皮. 蒸以前拍的.

凉拌凉粉

凉粉是自己做的, 黄瓜是自己种的, 特新鲜!

面筋百叶镶肉

蛋饼

三杯小卷

Source: 野薔家餚

在中餐館吃過用小魷魚(台灣人叫小卷)做的；菜譜上也有用大魷魚切開做的。試過之後，覺得小魷魚更加好吃。
其實，所謂“三杯”，現在誰還真的放“一杯麻油、一杯米酒、一杯醬油”？不要油死人、咸死人！只是說，有用到這些調味料罷了。說到“三杯XX”，最明顯的怕是要想到少不了的九層塔，英文說Basil.

小魷魚選的是冰凍小魷魚。盒子上的英文說California Squid。

解凍以後是這樣。表面一層紫膜可去可不去。不吃的只有中間一根如透明糖紙樣的“脊”，可以事先去除也可以吃的時候去。想事先去的話，在卷与須接口處，卷卷這邊能夠感覺到一點頭，捏牢以後，輕輕就可以抽出。

九層塔買的是中國超市的。Basil細分，有很多不同种類，但用來炒菜味道大同小异。沒有中國店的地方，能買到越南店Basil、美國店Basil(包括意大利的等等)也很好。

九層塔洗凈摘好。取嫩尖和吃得動的葉片。

小魷魚炒之前，需要在開水鍋中先汆燙一遍，然後撈出備用。

炒鍋燒熱兩湯匙麻油，油熱後，先下蔥(段)、姜(片)和紅椒(Red Fresno)爆香。出香气後，下小魷魚，翻炒几下。緊跟著淋适量料酒、醬油、洒些糖，炒勻之後，蓋蓋中小火稍燜，至汁水收乾小魷魚入味(几分鐘)。臨出鍋前，放下九層塔拌合。

心得一點：

1) 其實所味“三杯XX”的菜，簡單一點儿說，前面基本上很象一般炒菜或紅燒，臨出鍋的時候放些九層塔便好了。能用麻油來炒，更是傳統；不喜歡太多麻油味的話，就在起鍋之後淋一點儿麻油做“明油”使用。
2) 我個人比較喜歡吃一點甜味，所以“三杯”的菜式里，也是加了糖來提味的。
辣椒可加可不加。我在一家台灣人餐館吃的時候，他們放的，還蠻重的：))覺得很好吃呢。去腥提味。

Black and White Chocolate Petit Fours

Source: Food Network
Yield: Approximately 2 dozen
Prep Time: 45 minutes
Cook Time: 15 minutes
Difficulty: Easy

Ingredients:

• 1/2 pound (2 sticks) plus 1 1/2 tablespoons butter
• 3/4 cup plus 2 tablespoons powdered sugar
• Pinch salt
• Dash vanilla
• 1 extra-large egg white
• 2 cups cake flour, sifted
• 1/4 cup cocoa powder
• 2 tablespoons plus 1 teaspoon cornstarch

Directions:

1. Preheat the oven to 375 degrees F.
2. Place the butter, sugar, salt, and vanilla into the bowl of a stand mixer with the paddle attachment. Mix at low speed. When combined, add egg white then barely incorporate the flour.
3. Divide the mixture in half. Add the cocoa powder to one half and the cornstarch to the other half. Place each batter a separate pastry bag, then place both bags inside a larger pastry bag fitted with a 3/4-inch star tip.
4. Pipe rosettes or drops onto a parchment paper lined baking sheet. Bake for 12 to 15 minutes.

菊花酥

这是一种简单而漂亮的酥皮点心.

材料

水油皮:

• 6oz flour
• 1oz powder sugar
• 1/2 oz shortening
• 3.5 oz water

油酥:

• 4oz flour
• 2oz shortening

馅心:

• 红豆沙/枣泥馅 若干

制作过程

1. 混合水油皮材料做成水油皮
2. 混合油酥材料做成油酥;
3. 水油皮保住油酥, 杆成饼型.
4. 将饼卷起, 并分成12份
5. 取一小份, 按平并杆成小圆饼, 包入陷心成小馒头状, 再按扁.
6. 用剪刀剪处放射状花瓣. 再将每一花瓣拧90度
7. 在350度下烤15-20分钟.

Decorative Shortbread cookies

There are some labor involved in making this one, but the result is really pretty, well worth it.

I just love Jacques Torres’s work and his style, first got to know him from his show on Food Network. His work is always like a piece of art.

Source: Jacques Torres

Ingredients

Plain Dough

• 1/2 ea. Vanilla Bean
• 3/4 c. Unsalted Butter, cubed
• 1 c. Powdered Sugar
• 4 ea. Large Egg Yolks
• 1/2 ea. Orange, zested
• 1 pinch Baking Powder
• 1 pinch Salt
• 2 c. All-purpose Flour

Chocolate Dough

• 1/2 ea. Vanilla Bean
• 3/4 c. Unsalted Butter, cubed
• 1 c. Powdered Sugar
• 4 ea. Large Egg Yolks
• 1/2 ea. Orange, zested
• 1 pinch Baking Powder
• 1 pinch Salt
• 1 2/3 c. All-Purpose Flour
• 1/2 c. Dutch-Processed Cocoa Powder

Instructions

Plain Dough

1. Using a sharp knife, slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean.
2. Place the vanilla bean seeds, butter, sugar, egg yolks, and orange zest in a medium-sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
3. Combine the baking powder, salt, and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough.
4. Do not overmix the dough or it will become tough. Remove the dough from the bowl. Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator.

Chocolatge Dough

1. Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.
2. Let each dough rest in the refrigerator for at least 1 hour. (I prefer to make the dough a day in advance and let it rest overnight.) Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa. The next day, the chocolate dough will be darker in color.

Spiral Cookie

1. Preheat the oven to 400 degrees F.
2. Remove the dough from the refrigerator and divide each piece in half. Place one piece of each color on a work surface and put the other two back in the refrigerateor. The dough will be hard, so give it a few quick raps with a rolling pin to make it easier to roll.
3. Lightly flour both sides of each dough. Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick. Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle.
4. Brush the rectangle with a thin coat of water to help the dough stick to itself. Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter. Cut the cylinder into 1/2-inch thick round slices.
5. Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack.
6. Store the cookies in an airtight container at room temperature for up to 5 days.

Checkboard Cookie

1. Preheat the oven to 400 degrees F.
2. Remove the dough from the refrigerator. It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll.
3. Lightly flour both sides of each dough. Roll both doughs into a 5 by 10-inch rectangle about 1/4-inch thick. If either dough breaks, just push it back togher. Lightly brush the surface of one rectangle with water. Lay the other rectangle on top of it.
4. Cut four strips from the stack dough. Set the scrapes of the dough aside. lay two stripes of alterating colors next to eachother. Add second layer, place a plain strip on top of the chocolate stripe and chocolate strip on top of a plain stripe. Repeat with the remaining stripes. Work fast so the dough doesn’t get too soft.
5. Mix the dough scrapes together to obtain a marbled effect and roll them into a 7×10square. Cut the square in half, brush each half with a thin coat of water(this will help it stick to the checkboard). Place one checkboard lengthwise in the center of each of marbled rectangle halves and wrap the dough around each checkboard to form a roll. Cut the rolls into 1/2 inch thich slices.
6. Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack.
7. Store the cookies in an airtight container at room temperature for up to 5 days.

Notes

• When the dough gets too soft, return it to the refrigerator/freezer for 5 minutes.
  

Chocolate Dipped Shortbread Hearts

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 3/4 cup sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 cups sifted all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 3 ounces semisweet or bittersweet chocolate, finely chopped
• 1 teaspoon canola oilor pure vegetable shortening

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
2. On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
3. Heat oven to 300 with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
4. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

Sun-dried Tomato Dip

Source: The Barefoot Contessa Cookbook

Yield: 2 cups
Prep Time: 10 minutes
Difficulty: Easy

Ingredients:

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Directions:

1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
   
2. Add the scallions and pulse twice.
   
3. Serve at room temperature

Pithivier

Source: Jacques Torres
Yield: 6 Servings

Preparation Time: 30 minutes
CookTime: 40 minutes

Ingredients

• 1/2 recipe Almond Cream
• Puff pastry, store bought

Egg wash:

• 2 large egg yolks
• 1 large egg
• 1/4 cup whole milk

Glaze:

• 1/4 cup light corn syrup
• 1 1/2 tablespoons water

Instructions

1. Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
2. Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
3. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
4. This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
5. Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
6. Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
   

Fig Tart

艾窝窝

艾窝窝属于清真风味小吃。原本是元代宫廷内的皇家食品，当时叫做“不落夹”，明代开始在民间经营，改叫“窝窝”。它的做法是把洗净泡透的糯米蒸熟、捣烂、揉团、揪剂，包上豆沙、芝麻白糖、豌豆黄、枣泥、什锦等馅心，然后团成球关，滚上熟大米粉就做成了。

艾窝窝色泽洁白如霜，质地柔韧细腻，馅心松散甜香，颇受北京人的喜爱。每于新年庙会，集市或在街头，即有卖年糕的（所系回民）手推车，以碟出售，每碟5个。人们或蹲或站，围拢而食。

材料:

• 糯米

馅心:

• 熟核桃仁
• 熟芝麻仁
• 熟瓜子仁
• 金糕
• 青梅
• 糖桂花
• 白糖

• 糯米粉/大米粉

制做过程:

1. 糯米泡一夜，放一大碗里，直接上锅蒸熟，然后关火焖着，直到不烫手时取出，用一把汤勺杵啊杵的，把糯米碾得比较碎一些.
2. 熟核桃仁切丁，熟芝麻仁用blender打碎，熟瓜子仁打碎，金糕切丁，青梅切成绿豆大的丁，加上糖桂花，冰糖搅成馅.
3. 糯米粉，放一小碗里，上锅蒸熟.
4. 两手蘸凉水，抓一团，挤扁，包馅，攥圆，在粉碗里来回翻滚.

制做心得:

• 馅心可根据家里现有材料灵活掌握．
• 糯米粉也可用微波炉打熟

包子

Birthday Cake

I made this cake for QH's birthday back in February. Creativity can really go a long way. In this case, you don't really need to have heart-shaped cake pan to make this cake, just print one from your computer and use it as your pattern to cut the cake. As for the decoration, just pick the fruits in season, and you will have a beautiful cake!

凤梨酥

Fruit Tartlet

Savannah Bow Ties

Source: Food Network
Yield: 28 Bow Tie Cookies

Ingredients

• 1/2 a (17 1/4-ounce) package frozen puff pastry (1 sheet)
• 1/2 cup almond paste
• 1 egg yolk, white reserved
• 1/4 cup packed brown sugar
• 2 teaspoons milk
• 1 egg white
• Sugar, for sprinkling
• Chocolate Dipping Sauce

Instructions

1. Let pastry stand at room temperature for 20 minutes or until easy to roll.
2. Unfold pastry on a lightly floured surface. Roll into a 14-inch square. Cut square in half with a fluted pastry wheel.
3. Preheat the oven to 400 degrees F.
4. For filling: crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed.
5. Spread filling over 1 pastry half. Place remaining pastry half on top of filling.
6. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips. Then cut each strip in half crosswise to make 28 pieces.
7. Twist each piece twice. Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available).
8. Bake for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.

Notes

• Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.
• I substitute grounded almond with almond paste, but you can by almond paste from supermarket if you want. it can be found in the baking section, look like this.
• if you don’t have fluted pastry cutter like this, cut straight line with knife. fluted lines look better.
  

驴打滚 (豆面糕)

豆面糕又称驴打滚，是北京小吃中的古老品种之一，它的原料是用黄米面加水蒸熟，和面时稍多加水和软些。另将黄豆炒熟后，轧成粉面。制作时将蒸熟的黄米面外 面沾上黄豆粉面擀成片，然后抹上赤豆沙馅（也可用红糖）卷起来，切成100克左右的小块，撒上白糖就成了。制作时要求馅卷得均匀，层次分明，外表呈黄色， 特点是香、甜、粘，有浓郁的黄豆粉香味儿。

豆面糕以黄豆面为其主要原料，故称豆面糕。但为什么又称“驴打滚”呢？似乎是一种形象比 喻，制得后放在黄豆粉面中滚一下，如郊野真驴打滚，扬起灰尘 似的，故而得名。这一点连前人也发出疑问。《燕都小食品杂咏》中就说：“红糖水馅巧安排，黄面成团豆里埋。何事群呼‘驴打滚’，称名未免近诙谐。”还说： “黄豆粘米，蒸熟，裹以红糖水馅，滚于炒豆面中，置盘上售之，取名‘驴打滚’真不可思议之称也。”可见“驴打滚”的叫法已约定俗成。如今，很多人只知雅号 俗称，不知其正名了。现各家小吃店一年四季都有供应，但大多数已不用黄米面，改用江米面了，因外滚黄豆粉面，其颜色仍为黄色，是群众非常喜爱的一种小吃．

材料

• 糯米粉
• 红豆沙
• 熟黄豆粉

制做过程

1. 糯米粉加水蒸熟，和面时稍多加水和软些．
2. 制作时将蒸熟的糯米糕外沾上黄豆粉擀成皮，然后抹上赤豆沙馅（也可用红糖）卷起来，切成小块．

Almond Tartlet