庆新年，特别按照网上的视频煎藕餅助兴。 尽管有评价是最好吃的煎藕餅，老爸只是傲慢地说还可以。 对于他来说，不难吃已经很好了。
以前看见别人摔打肉丸，据说增添口感。 这次亲自动手，不知道有没有用，倒是能成形。
传统粤菜，真材实料，爽脆入味。
来源：《蔡菜館招牌家鄉煎藕餅》，材料和做法均做过调整。
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准备工作：
做法：
第一次见到这个蛋糕，有种惊艳的感觉，但是看起来很复杂，有点儿知难而退。 最近两个蛋糕异常成功，信心大增。 恰巧为朋友补办生日，于是翻出收藏的食谱，一试为快。
蛋糕做法比想象的容易，基本上把所有材料搅到一起就行了。 用热糖浆打发奶油的方法比较新颖。 成品用了大量黄油，非常松软湿润。 内淋椰汁，外粘椰蓉，再加上香草精，更加香气十足。 朋友再三追问是不是加了芋头，不然怎么会这么香！
圣诞节本想自家切一块来庆祝。 老爸不同意，说既然给人家过生日，就要整个留着送人。
由于蛋糕表面有很多凹凸不平的椰蓉，在阳光下形成阴影。 相片看起来像披着一层薄灰，非常不雅观。 想来想去，只有切开蛋糕照内部。 特别打电话向朋友道歉，解释说只是切开来照相，没有偷吃。 朋友拿到蛋糕后说很好吃，坚持要我尝尝。 于是她第二天切了1/3，特别抽空送回来。
老爸推三推四，坚决不说蛋糕好吃，但是每天都切一小块当早餐。 肯定是好吃，如果不好吃早就说了！
来源：Saveur，材料和做法均做过调整。
蛋糕材料：
奶油霜材料：
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装饰蛋糕：
每次光顾粤菜馆，总对形形色色的海鲜羹感兴趣。 我家煲的是清汤，很想知道如何熬那种透明的薄芡汤。 在网上查找食谱，无意中见到这个简易版的竹笙海鮮羹。 试验了一把，只要淀粉和水的比例对，其实并不难做。
来源：《王朝网路》，材料和做法均做过调整。
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我家平时很少吃肉。 老妈时不时地煮顿肉，算是改善生活。 平安夜的前一天，老妈突然叫我烤羊扒，实在出乎意外；我从来没有烤过羊扒。 老妈似乎很理解，叫我上网查食谱。 我推说老妈要吃新鲜热辣的东西，我烤完再照相，需要提前准备。 老妈一口答应，非常好商议。 难道过节，人的性情都变随和了？
对比了几个食谱，选中Saveur的经典Rack of Lamb with Rosemary and Thyme。 原食谱用450F，烘烤10分钟；我家的烤炉450F肯定会烤焦。 于是我改动了一下，先用425F烤10分钟，再调到450F烤7分钟。 由于烤炉升温慢，真正达到450F可能只有1分多钟，没有烤糊。
烤炉不停地传出油脂滋滋的欢快声，香气四溢。 羊扒切开后一半是粉红色的，算是半生熟(medium rare)。 鲜嫩多汁，完全没有膻气。 老爷子和老妈平时不能接受陌生的外国香料，说是怪味道。 这次却完全没有异议。
老妈吃不得见血的东西，于是把每根羊扒煎了再吃。
来源：Rack of Lamb with Rosemary and Thyme，材料和做法均做过调整。
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煎羊扒：
做法：
疯狂泡菜工程十二：酸豆角。
做了很多泡菜，数酸萝卜炒肉末和酸豇豆炒肉末最好吃。 然而一山还有一山高。 四川人把新鲜豆角(豇豆)和腌过的豆角(豇豆)一起炒，酸醇开胃，清甜爽脆。 两者相补相成，口感更上一层楼。
来源：《两掺法打造酸爽开胃的川味家常菜【烂肉酸豆角】》，材料和做法均做过调整。
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很久以前见过这个巧克力慕斯食谱，因为是大厨写的，特别上心。 过段时间发现原网站被病毒入侵，费尽千辛万苦才把全文拷贝下来。 这个星期休假，终于有时间翻出来研究复制。
成品不愧为专业杰作，不太甜腻，香味浓郁，柔软润滑，是下午茶的绝佳搭档。
材料和做法均做过调整。 特别附上原文，做为参考和留念。
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My friend Joe who is a pastry chef extrordinaire (in the Dominican Republic) gave me this recipe years ago. It became my Dad's favorite cake, and one he always asked me to bake for him on his Birthday. Sadly, Dad's no longer here to enjoy it, but we celebrate his life daily, and his Birthday each Septemember. That's as it should be, and exactly what we did today.
It's a very chocolatey cake with a mousse layer which adds to the silky smoothness. A little known trick of the trade, a way to make your cakes more robust with chocolate flavour, is to substitute cocoa powder for part of the flour. Such is the case with the Cocoa Génoise cake used in this recipe. Be gentle when removing your cake from the springform bottom. I usually use a pastry brush to spread the cake with some framboise, prior to spreading the mousse over the layers. Hope you enjoy it as much as Dad did.
one 9 inch Cocoa Génoise cake (recipe below)
Position rack in lower third of oven and preheat to 350 degrees F. Generously grease a 9 x 1 1/4 inch round springform cake pan with solid shortening. Dust with all purpose flour, tilt to distribute and tap out the excess.
Pour the flour, cocoa and 1 tbsp of sugar into a triple sifter. Sift onto a sheet of waxed paper to distribute the ingredients evenly. Set aside.
Melt the butter in a 1 quart saucepan over low heat. Pour into a 1 1/2 quart mixing bowl and set aside.
Place the eggs and egg yolks in the bowl of a heavy duty mixer. Add the 2/3 cup sugar and whisk ingredients by hand to combine. Rest the bowl in a shallow pan, such as a 10 inch skillet, filled with 1 inch of tap water (120 degrees). To prevent the eggs from setting, whisk them continuously for about 30 seconds, or until the mixture has warmed to body temperature, taking care that it doesn't exceed 110 degrees. Rub a little between your thumb and forefinger; it should feel smooth, not granular.
Attach the bowl on the mixer and with the whisk attachment, whip the mixture on medium speed until it cools and thickens, appears to be pale in colour and resembles a whole egg meringue and triples or more in volume (3 to 4 minutes). Pour in the vanilla during the final moments of whipping.
Test to see if it's time to fold in the cocoa flour mixture by lifting the whisk. If some of the mixture falls back into the batter right away, continue whipping for a few more minutes or until the desired consistency is achieved.
Scoop one half of the mixture on a flexible metal icing spatula and sprinkle it over the top. Using a rubber spatula, fold it into the batter just until incorporated. Repeat again, folding until the flour has been absorbed. Gently pour about 1 cup of the batter into the melted butter, and with the rubber spatula, fold until combined. Return the butter mixture to the reserved batter and again fold to combine.
Gently pour the batter into the pan, taking care not to deflate the foam structure. With a rubber spatula, smooth the surface. Bake for 25 to 27 minutes or until the top springs back when touched, the sides begin to contract from the pan and the cake sounds spongy when tapped.
Place the cake on a rack to cool for 5 to 10 minutes. Then gently release the cake from pan and cook on a rack.
Yields One 9 x 1 1/4 inch round layer cake
Place the whites in the bowl of a mixer and the yolks in a small bowl. Place plastic wrap on the surface of the bowl over the yolks to prevent them from drying. Set aside.
Cut the chocolate into matchstick-sized pieces and place them in a 1 quart mixing bowl that fits snugly over another bowl half filled with tap water (120 degrees). When the chocolate is smooth and liquid, remove the bowl and set aside to cool.
In a 3 quart mixing bowl, work the butter with a rubber spatula until it is soft, malleable and close to the consistency of mayo. Stir in the cooled but still liquid chocolate with a rubber spatula until blended. Add the egg yolks, one at a time, and then the 2 tbsp cocoa until smooth and blended. Set aside.
Add the sugar to the egg whites and whisk the ingredients by hand to combine. Rest the bowl in a shallow pan, such as a 10 inch skillet, filled with 1 inch of hot tap water (120 degrees). Whisk the mixture until it is body temperature about 30 to 45 seconds.
Place the bowl on the mixer, and with the whisk attachment, whip it on medium speed until it is cool and white, stiff but shiny, and elastic peaks form (about 3 t0 4 minutes).
Scoop 1/3 of the meringue into the bowl with the chocolate mixture and fold to lighten it. Then fold in the remaining meringue until blended. Refrigerate for 4 hours.
To assemble the cake, cut the Cocoa Génoise horizontally into 2 equal layers, each about 5/8 inch thick. Be careful to prevent tearing of the layers. Place the bottom Génoise layer cut side up on the bottom of a springform pan. Spoon a layer of mousse over the top. Place the other layer on top of the mousse and gently press to distribute the filling. Cover with plastic wrap and refrigerate to firm the mousse.
When the mousse is firm, the cake may be glazed. To serve, carefully remove from springform pan onto serving plate. You may decorate with Cocoa Piping.
Chop the chocolate into matchstick sized pieces. Place the butter in a 1 quart mixing bowl. Add the chocolate, fit the bowl snugly over another bowl half filled with tap water (120 degrees) and stir until melted and smooth. Remove from the bottom container, take 2 tbsp water from it, add it to the chocolate mixture and stir until smooth.
Spread the mixture over the surface you wish to glaze whilst the glaze is warm and liquid.
Yields 1/4 cup
Cake yields 8 to 10 servings
Posted by Chef Jules at 5:17 PM
Labels: Cakes, Chocolate
今年最后一个蛋糕华丽登场。
这个波兰蜜桃乳酪蛋糕在网上褒贬各半，烘烤过程也是一波三折。 首先误听别人的鬼话，用Cottage Cheese(农庄乳酪)代替一半的Farmer's Cheese(农夫乳酪)，土豆淀粉代替土豆粉。 结果太湿，根本无法凝固。 第二次意外买到干的Farmer's Cheese，改用土豆粉，满心以为能行。 谁想却只是勉强成形，但还是过软，一碰就塌。 第三次严格按原作者的陈述，全部采用干的Farmer's Cheese，烤后放入冰箱冷冻过夜。 谢天谢地，总算撑起来了！
美式乳酪蛋糕主要用Cream Cheese(奶油奶酪)，波兰人却用Farmer's Cheese。 同样的酸甜清新，农夫乳酪相对比较婉转温和。 另外波兰乳酪蛋糕还加上蜜桃，蛋白霜，和香酥粒。 软滑与酥脆交相呼应，既赏心悦目，口感也更加丰富。
老爷子一连吃了2块，说味道挺好，尽管质地不如美式的硬实。 老妈也说乳酪不难吃。 号称只喜欢传统口味，能接受全新的乳酪是非常罕见。
好友赞声连连。 周一带去公司，中外同事也一致称好。
如果喜欢美式乳酪蛋糕，波兰蜜桃乳酪蛋糕是不错的选择，而且更加富有节日色彩。
来源：Cousin Stan's Polish Peach Cheesecake Recipe - Sernik Brzoskwiniowy，材料和做法均做过调整。
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蜜桃材料：
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准备糕底(头天晚上)：
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铺蛋白霜：
铺香酥粒：
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心得：
老妈在超市的冷冻柜前转来转去。 想买些回去做午餐，却但心食品安全。 在物质生活极大丰富的今天，有东西不敢买，不能吃，真是对现代文明的莫大讽刺与悲哀。
周末包饺子给老妈，也算尽一份孝心。
英国首相卡梅伦在成都吃鸳鸯火锅，特别叫了两份香菜丸子。 以前没有见过这种吃法，很想试试。 于是想到包香菜饺子。
从网上收集的资料看，香菜丸子似乎只有猪肉和香菜。 作为老广，自然觉得香菜，鱼浆，和笋更般配。 加入猪肉纯粹为了提鲜。 老妈喜欢虾肉饺子，就买半磅整虾来凑数。
星期五晚上包好，放入雪柜冷藏过夜。 周六早上被老妈看到，她眼睛都直了，马上要求中午煎饺子吃。 我随口说包了一磅水饺皮，要再买一磅接着包。 她叫我把剩下的馅都留给老爷子酿豆腐泡。 看起来我的饺子馅很受欢迎。
不知道卡梅伦吃的香菜丸子什么味道，我家的香菜饺子鱼浆味道浓郁，虾仁和笋粒爽口；香菜提味，但是不抢味。
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感恩节在南加州度过。 临行前把剩下的1/4西瓜放入冰柜，等回来做西瓜冰沙吃。
星期六冒着倾盆大雨走1号公路。 雾茫茫的，什么都看不见。 南加却是阳光普照，气候宜人。 别人背心短裤，自己则毛衣长裤，做了一星期的观光客，大乡里。 幸好大部分时间呆在室内和车里，有空调，不算太热。
节后回来，依然是阴雨连绵，寒风刺骨。 西瓜冰沙酸甜，冰凉，细腻，显然不适合这里的气候。 若是在南加州，肯定爽极了。
老妈特别满意，说以后如果西瓜不好，就冻起来做冰沙吃。
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