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