A Pouch of Mix Mushrooms and Zucchini, baked 袋裝烤綜合鲜菇與櫛瓜

Preheat the oven 400F

Ingredients: 

1.  Any fresh mushrooms that you like.  If it is large size mushrooms which needs to chop it smaller.  

2.  Zucchini thin sliced about 0.5 cm.

3.  Oliver oil. 

4.  Garlic powder.

5.  Sea salt and fresh ground black pepper. 

6.  Unsalted butter. 

Preparation time: 5 minutes.

Cooking time : 5-7 minutes. 

Love, love, Mushrooms ....

Sukiyaki Mushroom for the great woody meaty flavor, King Oyster Mushroom for the crunch, Golden Needle Mushroom for special chewy textures, a company with sweet Zucchini to show the beautiful color , then sprinkle sea salt, black pepper, and garlic powder, plus a touch of Oliver oil.  

Simply wraps these in parchment papers.  It cooks about 5 minutes on top of grill or oven.  When it is done, the bags pop.  Be careful when you open, add 1/2 teaspoon of  butter, check the salt and peppers level again, and sprinkle some chai.  These mushrooms are amazingly delicious.  You don't even need to do the dishes after you eat, just simply toss the paper bag in the gabege.  What else could be easy like this ! ~ 

These mushrooms are awesome tasty ! .... I feel happy !!!!!!! ~~~ ^_*

烤箱預熱400F.

材料: 

1.  任何你喜愛的菇類.  如果是大的菇類切小塊些. 

2.  櫛瓜切0.5 cm 左右. 

3.  橄欖油.

4.  香蒜粉. 

5.  海塩和現磨黑胡椒.

6.  無塩奶油. 

最愛香菇了 .....

新鮮香菇味道濃郁, 杏鮑菇的爽脆, 金針菇的咬勁口感, 配上清甜的櫛瓜, 色澤更美.  然後撒上些海鹽, 胡椒, 和蒜頭粉, 少許的橄欖油.  簡單的包起來, 捲入烤紙裡面.  置於烤肉架上或是烤箱裡, 烤個五分鐘.  熟成時紙帶會鼓起來.  易燙手, 所以手小心打開, 加入半茶匙的奶油, 再次調整鹽度和糊椒, 灑上些許美國韮菜.  這些香菇實在太棒太可口了, 而且吃完後連盤子都不用洗, 紙袋直接丟垃圾桶即可, 還有什麼比這個更簡單的呢！～ 

Korean quick pickled Cucumbers. 韓式涼拌黃瓜

I can reach few Korean supermarkets and find many of Korean restaurants around 30 - 40 minutes of driving distant, but I won’t see any authentic neither Chinese nor Taiwanese food around my areas.  This issue is always upset me.  I love to cook, but there's a time, I just want to sit down and enjoy the serving of food with my love one too, plus I could learn some new dishes from other nice restaurant.  That's a great thing to do, why not ?  Beside, my kids and my husband would be appreciated more about my cooking efforts, since they get to wait for the food delivering and pay for the tips too !!!  It also has some awkward situations when my American friends ask me, where to dine for the great Chinese or Taiwanese food.  I have no place to recommend to them.  I often joke around, " come to my house " ! 

The town next me has lots of Korean immigrates,  I kind of admire they always keep their food traditional with great quality on their restaurant business.  Korean food are very vivid in color, flavors are very pung also.  Just like Korean personality are not shy at all.  I never really read a Korean cook books or ask my Korean girlfriends how to cook their food right, but I do make some very decent nice Korean dishes.  It is just I really have more Korean food than Chinese food in my past 20 years of my life in US.  I kind of grow old with that, remember the flavors so well and enough to figure it all out by myself.  

I always picture my myself if I am a Korean mom what I will do to use the ingredients that I have to feed my family when I am making Korean food.  Same idea, if I am making Italian, I would pretend I am a Italian woman and go through the food shopping and all that cooking process.  Then, I soon find out.  Each country's mom all have basic same ingredients, similar cooking techniques, but different sauce or spices in every regions.   The difference between environments are the reason makes all different cultures background.  But, human's mind are not that hard to guess or understand it at all !!! 

When I set my mind there right, I could have any soul to make any dishes form any countries.  Especially, the technology is so convenient now, simple use google or YouTube.  I could see the whole world whatever I am interesting in it .  After I could nail all the traditional dishes right, I would be able to create the new dishes of my own, and that's even more excited for me to accomplish!!! 

Pickled cucumbers is perfect dish  for hot summer time.  Each country has all different picked method.  My big boy lots America sour picked with his burger, my husband loves Taiwanese quick pickling with garlic, black vinegar, and sesame oil.  I personally love these spicy and sweet with Korean chili flavors with refreshing white vinegar.  

Preparations times: 5 minutes 

Marinated time : First 1 hour for pickle cucumbers in the salt, then other 1 hour for the flavoring. 

Serving : 4-5peoples. 

Ingredients: 

1. 2 large American cucumber or 4-5 mini cucumbers sliced at least 1 cm thickness.  

2. 1 medium red onion thin sliced.

3. 1/4 cup of Korean red chili sauce. *This Korean sauce already make by ingredients such as garlic and scallion in it, slightly sweet too.  It's great for quick mixed.  You can use Korean chili powder too, just add the fresh minded garlic and scallions and sugar to enhance the flavors.   It would be the same. 

4. 1/4 cup of white vinegar.

5. Toasted white sesame seeds.  

6. Plum wine or orange cognac.  If you don't have it you can use lemon or orange zest mix with any 1 teaspoon of white wine. Or, you can even add the fish sauce for flavoring too.  Just follow your mood and make up your mind.  

.  

Generally sprinkles salt on top of cucumbers and thin slices of red onions, then mix them well, cover with plastic wrap, leave it in the room temperature about 1 hour. 

 * ThIs stage salt will cook the cucumbers faster during the hot summer time than cold winter, so you can do a little adjustment by that.  You will see lots of water is coming out from cucumbers itself afterward.  Check the cucumbers if it becomes kind of soft outer layer and you would be able to bend it a little, but still remains hard and crunch inside.  Taste the cucumbers should be at the good among of salty level  at this stages too.  

Drain the extra coming out salty water from cucumbers by itself, without these salty water will prevent the over cooking.  

Add the Korean red chili sauce with white vinegar, any fruity wine or lemon and orange zest with white wine, or fish sauce as you like.  Now, you have to keep this stage in the refrigerator to slow down the cooking process for cucumbers, but the flavors will have enough time to get into cucumbers. 

 * Water will keep coming out from this marinated process, do remember to give it a toss, so these cucumbers will absorb all the flavors from that juice.  

*The reason I add the wine which will be the same function like alcohol disinfection.  It will keep this dish stay longer and fresh in the hot summer time.  I would also rinsed the container with hot water then let it air dry to storage some of these dishes for using in couple days after too.   

Summer time, this is a great side dish to wake up your appetizer, pair with a bowl of rice, noodles, steak, chicken, make a sandwich ...... You name it !!! It just simply satisfy your palate.  These cucumbers are sweet and spicy from that Korean chili paste, nutty when you accidentally bite into that white sesame seeds, and crunch juicy cucumbers are really cool you down.  Hello summer ...... I can enjoy this refreshing dish without turn on the stove.  That's pretty awesome !!! 

我可以在30-40分鐘的車程到逺幾家韓國超市和找到一些韓國餐廳, 但我居住的範圍要卻找不到道地的中國菜, 臺灣菜就更少了.  這事總是令我很失望.  我雖然愛做飯, 但也有我只想坐下來, 好好和所愛的人享受他人的提供食物的服務, 更何況我還可以從不同的好餐廳裏學到新的菜色.  那可是很開心的一件事情, 怎能不愛呢？況且啊當要付錢和小費之餘, 老公和孩子們就更能體會我的做飯的辛勞.   有些時候我也會遇到很冏的情況, 那就是當美國朋友要我介紹他們去中國餐廳時.  我總是不知道該如何介紹哪家餐才好, 所以會開玩笑的說, " 來我家吧! " 

隔壁小鎮上住著很多的韓國移民.  我有點佩服他們總是在餐飲業上保持自己食物的傳統和不錯的品質.  韓國食物的顏色很鮮明, 味道也很有勁道就像韓國人的民族性一樣是很直接的.  我從未閲讀過許多韓國的料理, 也沒問過我的韓國女性友人如何做他們的菜肴, 但我卻能做了一些不錯的韓國菜.  那只是在這美國的20年裡我吃的韓國餐館可比中國餐館多多了, 所以伴隨著這些食物的成長, 我自然熟悉那味道, 而且自己足夠悟出這些菜色的作法. 

我在做韓國料理時總是幻想自己是一位韓國媽媽, 她會用什麼材料來烹調及餵她的家人們.  同樣的方法, 當我在做義大利菜時, 我就會假裝自己是一位義大利女人, 通過採買食材和烹調的過程.  然後, 我很快的查覺, 每個不同的國家的媽媽都有著相同的基礎食材, 類似的烹調手法, 然而唯一較不同的則是醬料和香料上的使用.  不同的環境才是真正的原因造就了不同的文化背景.  其實人類的腦袋沒有那麼難以猜測和理解的.  

當我的腦袋設定好位置之後, 我就可以用不同的靈魂做不同國家的料理.  特別是現在科技那麼發達, 簡單的估狗一下或是上YouTube.  我便可以看得到全世界我有所興趣的事情了.   當我可以充分拿捏這些傳統的食物作法之後, 我便可以開發我自己風格的菜色, 那才更是令人振奮的想完成它呢. 

醃黃瓜是炙熱夏天的最佳菜色.  每個國家都有著不太一樣的醃漬黃瓜作法.  我家大兒子喜愛美式酸黃瓜配上他的漢堡.  老公則徧愛臺式蒜頭, 黑醋和芝麻油涼拌黃瓜.  我呢？特別偏好這帶點辣又甜的韓式辣醬和清新的白醋. 

準備時間 : 5 分鐘. 

醃製時間 : 第一次浸泡於塩約1小時, 然後再加1小時入味. 

提供4-5人份食用.  

材料 : 

1. 2條美國大黃瓜或是4-5條小黃瓜, 切約1公分的厚度. 

2. 一顆中型的紫洋蔥切絲. 

3. 1/4杯的韓國辣醬.  *這韓國辣醬的製作成份早以有了蒜, 䓤, 和些許糖, 所以很適合拿來做快速的拌菜.  你也可以使用韓國辣椒粉配上蒜, 䓤, 和糖也會有相同的效果.  

4. 1/4 杯的白醋. 

5. 炒香過的白芝麻. 

6. 梅子酒或是柳橙白蘭地.  如果你沒有的話用檸檬或柳丁碎皮屑加任何白酒也行.  魚露也可 ! 只要隨你意拿定主意就好了. 

大方的灑上鹽在黃瓜和紫洋蔥絲上, 拌勻, 蓋上保鮮膜, 留在室溫下約一小時.  *這過程裡鹽巴會熟成黃瓜, 而且炎熱的夏天會比寒冷的冬天熟成的速度快些, 所以你必須做一些適當的調整.  你也將會看到在這之後, 黃瓜本身出了許多水份.  確認黃瓜是否外層變得有些柔軟可以彎折, 但內部依舊維持硬脆.  試吃黃瓜在這階段的含塩量應該也是剛好的.  

濾掉黃瓜本身出來的水份, 少了這些含鹽份的水就能避免過度的熟成. 

加入韓國辣椒醬和白醋, 任何的果子酒或是檸檬柳橙碎皮屑對上白酒, 又或是魚露只是你喜歡的話.  這個階段你則需將黃瓜放入冷藏, 減慢它繼續熟成的速度, 但卻有足夠的時間讓味道滲入黃瓜.  * 醃漬的過程中黃瓜的水份會持續釋出.  記得稍為攪拌一下, 讓這些有味道的汁液浸泡到黄瓜.  

*我加入酒的是因為它有消毒的作用.  在炎炎的夏日裏它將可以放的更久保持新鮮.  我還會將保鮮盒用熱水燙過自然乾再拿來貯存日後幾天要食用的. 

在夏日裡, 這是很棒的一道開胃菜, 配上一碗白飯, 麵條, 牛排, 雞肉, 做成三明治 ..... 只要是你想得到的, 它將能簡單的滿足你的口慾.  這些黃瓜來自韓國辣醬的甜又辣, 不經意的咬上白芝麻粒時的那堅果香, 還有那清爽的黃瓜透心涼.  夏季裡 ..... 我依舊可以享受這涼爽的菜肴, 卻少

了一次動火爐的機會, 實在是太棒了!!!

Chili sauce with Hot girls 辣椒醬和辣妹

I assume, the feeling when we are experiencing the spicy food and hot girls are the same stimulation from our sensation!  That first bite of touch is should be very surprising, then when you are getting used to it, you will accept that heat better and better, and it's very easy to get addicted to it.  Once you got addicted, you are not just feel exciting but you will craving for more.  

There are plenty of hot girls out there, but not a lots will give you a wow moment.  This is so much like that spiciness definitely will bring you some heat, but if you want to get people's attractions.  It needs that dedication form all that ingredients and how you arrange them together.  It also just like how does these hot girls get dressed up in every details, and if they can express themselves well in all its movement.  They could be pumped your blood fast and hot, take your breath away.  These are the same ideas when you are making the hot chili sauce.  Once you lost the attention, you might burn all the ingredients, or if you are so afraid of heat, then you might not deliver the flavors, and it will be a shame! ~ 

These couples years I've been doing some research about the ingredients and how can I gonna make the chili sauce.  This chili sauce might look small in a jar, but it does take lots of experience and knowledge to manage it right.  I personally like to simplify and organized things, gradually done some of my thinking.  Then,  I put the chili sauce in 3 kinds of orders.  First of all, I would use all the dry chili with other dry ingredients to make the chili sauce.  Second, I would use fresh chilies with other wet ingredients.  Third, Of course you can mix dry and wet ingredients all together, but it would be more challenge when you are dealing with the heat. 

This is my second time I use dry ingredients to practice the chili sauce.  Here are things in my mind. 

1.  1/2 cup of Koran chili powder for the colors plus 1/2 cup of dry red chilis for the real heat. 

2.  1 tablespoons of Sichuan peppercorns to numb the lip and tong, so the aromatic and flavors will stay longer between your teeth. 

3.  1 small pinch of dry anchovies from your fingers tip about 10 of them, or 1 tablespoon of dry shrimps.  This is other nature freshness from the ocean. 

4.  1/2 cup of peanut or almond to show that nutty flavor.  

5.  11/2 cup of vegetables oil to release that awesome flavors.   

Flavors: 

Salt. 

1 tablespoon of sugar. 

2 tablespoons of balsamic vinegar, or any black vinegar will be just fine! 

I wanted to in control and simplify between the heat and all the ingredients, so I united the sizes of all the ingredients.  Since the sizes are the same, so the cook timing will be closer, and the the temperature will be under control.  I simply use processor to grind all the ingredients to fine texture.  That's just the way that I like.  Of course you can do the coarsely grind to fit you own taste.   

Place all these fine or coarsely grind mixtures with salt, sugar, cold vegetables oil in the sauce pan.  Low heat and mix well.  You don't need to go crazy on stirring, give a little bit time.  All the flavors will release under vegetables oil's offered, soon you will smell the nuttiness from peanuts,kill the heat right away. 

* Remember! Never bring this oil to smoke point, otherwise your chili sauce will be bitter. 

The reason that I add the balsamic vinegar is because vinegar will cut the grease and let all the flavors hang in the mouth.  After all, sour, spicy, salty, aromatic, sweet are all gathered and balanced.  How could not be " wow " ? People who love spicy food like me and my daughter feel so happy and wanted to dance, let me tell you !!! ~ 

* Grind all the ingredients as powder, add in oil, low heat, when you smile the nuttiness, shut the heat off, add in the balsamic vinegar.  

What else could be easier than this.  I promise you will get addicted to this too !!! ~ 

PS.  

1. Korean chili powder is mild, suit the average people.  Dry chilies with seed are crazy madly spicy, you can mix these two to find your own levels of spiciness.  

2.  You could change the dry anchovies to dry shrimps or the fancy dry scallops.  

3.  Try all different nuts, peanuts flavor are more intense, almonds are delicate, hazelnut might or others maybe amazing too .....  

The great taste of " Wow " !!! 

Don't forget to rinsed the bottle with hot water, air dry it.  Place this chili sauce in the refrigerator would keep no problem around 6 months. 😋😋😋😋😋

我猜想著, 吃辣的感覺和看辣妹的心情應該是一樣的感官刺激吧?! 初次淺嚐的時候很驚喜, 成為習慣之後, 口味則越來越重, 而且很容易就上了癮, 上癮後是感覺是興奮而渴望更多的. 

然而辣妹很多, 夠正的卻很少.  這就像辣椒醬一定夠勁, 但耐人尋味的就得靠那細節上食材組合所帶來的媚力了.  它也就像辣妹的裝扮細節是一樣的, 而言語之間舉手投足如果恰當, 更是另人血脈沸騰, 呼吸加速.  辣椒醬的製作也是一樣的道理.  火候要對, 一不小心過火就會燒焦了食材, 或是害怕面對火候而導致香氣不足, 都是遺憾! ~

這些年來觀察留意不少的辣椒醬成份及製方作法.  看似一瓶小小的辣椒醬, 其實卻裝載著不同學問與經驗淵源!  我喜歡將事情簡化及規類的個性, 慢慢地思考貫通,將中式辣椒醬的製作大致規劃為三類.  一種是用乾辣椒及其他乾性材料來製做, 另外一種則是新鮮的辣椒配上本身皆具溼度的其他食材.  第三種, 當然你要混搭乾溼食材來做辣椒醬也行, 但相對的在火候上的掌控也會比較挑戰一點.

這些是我第二次練習乾性材料的辣椒醬, 我腦袋裡裝的是, 

1. 1/2 杯, 韓國紅辣椒粉的色澤, 和 1/2 杯的紅色乾辣椒的辣度. 

2. 1 大匙, 花椒的香和麻, 唇舌的反應遲緩了, 香辣才能更佇足於齒間, 

3. 指尖一小撮約10隻小魚乾或是1 大匙的乾蝦米, 來自大海的鮮, .

4. 1/2 杯, 花生米或杏仁的堅果香. 

5. 11/2 杯蔬菜油, 釋出所有的好味道. 

調味料:

塩少許

1大匙糖

2大匙巴蕯米可醋, 或任何黑醋也行. 

因為要簡化油溫與不同食材上關係上的控制, 所以我將所有的食材大小統一, 受熱的面積與加熱的時間一致便容易掌控溫度.  因此, 我將所有的食材, 用食物料理機打成細末, 也是我喜歡的細膩口感.  但如果你喜歡保持粗顆粒狀也行.    

將這些粉末或顆粒狀的材料加入塩, 糖和蔬菜冷油放置於鍋子裡, 小火加熱拌勻, 無須瘋狂快速攪拌.  給材料一些時間.  在小火的招待之下所有的材料將會把所有的香氣釋出於油中, 很快的你會聞到花生的堅果香.  此時便能熄火了! 

* 切記! ~ 不能煮到冒煙喔, 那麼你的辣椒醬會帶苦味的 ! 

熄火後加上巴薩米可醋的原因是, 醋可以壟斷油的去向, 讓味道掛在嘴裡.  如此一來, 酸辣鹹甜香, 都概括平衡了.  你説! 它( 她) 能不正嗎？告訴你 ..... 吃辣的我和我女兒, 開心的想跳舞呢! ~ 

* 打成粉, 對上油, 小火加熱, 堅果香出現時, 關上火, 淋上醋.  

還有什麼比這個更簡單的! ~ 我保證你也會上癮的 !!!! 😋😋😋😋😱

PS. 

1. 韓國的紅辣椒粉辣度很溫和, 一般人都能接受的.  乾辣椒, 帶籽的瘋狂夠勁.  隨意混合兩者一起製作, 找出自己喜歡的辣度. 

2. 小魚干改成小蝦米也很棒, 或者你想採用高檔的曬干貝也行. 

3.  試試不同的堅果類吧! 花生香撲鼻, 杏仁溫潤, 來個榛果或其它的, 應該也很棒 ..... 

夠正的好味道!!! ~ 

*別忘了, 先用熱水燙過貯存的瓶身, 自然乾, 那麼將這罐辣椒醬放於冰箱, 冷藏半年是沒有問題的! 😋😋😋😋😋

PB & J Cookies

 I often tell my kids, there's a reason why people put things together.  Just like peanut butter & jelly sandwich are the most popular sandwiches for northern American kids.  That's how it starts when I create these PB&J cookies.  I love these a hint of salty, crumble, and nutty peanut butter cookies fill in with sweet jelly.  It bring the perfect harmony when it comes to your mouth.  Having it with a glass of milk, you will feel like a kid again.

Preparation time : 

15-20 minutes to make dough.  

1 hour to chill the dough at least.

* You can get it done the day before !!!

About 30 minutes to shape 50 cookies and add the filling.

Bake : about 15 minutes.

Make 50 cookies.

Ingredient :

1.  11/2 stick ( 3/4 cup) unsalted butter room temperate.

2.  3/4 cup salted crumble peanut butter.

3.  1/2 granulated sugar.

4.  1/2 light brown sugar.

5.  1/2 teaspoon baking soda.

6.  1 large egg.

7.  1 teaspoon light ( white sesame oil )

8.  2 cup all- purpose flour, and more for dusting, and avoid to stick when you are shaping the cookies dough.

Filling :

1.  1 cups raspberry jam.

2.  2 tablespoon corn starch.

3.  1 tablespoon water.

4.  1 tablespoon lemon juice.

Set the mix with paddle, add in butter then granulated sugar, and light brown sugar.  Beat them with medium speed till light and fluffy.  

While butter is mixing, whisk the flour and baking soda.  Set aside.

When butter is creamy, add in egg, mix a little, then peanut butter and sesame oil, then gradually add in flour.  Do not over mix !!!

Divided dough into two.  Shape it as 1 inch thick square tile, then wrap it in plastic wrap.  Refrigerate at least 1 hour.

Set the racks at the first level and the third in the oven.

Preheat oven 325F.

Take the dough out, sprinkle some flour on the cutting board, cut the cookies dough into 1 inch square blocks.  Used 1 inch thick rolling pin to make a hole in the center, but make sure the wall won't crushed.  

Mix raspberry, corn starch, water and lemon juice well together then fill in the cookie hole.  

*. Try to work faster or in the cool place, so the cookies dough will be in control for shaping and baking.

Place cookies 11/2 inch apart.  Bake, rotating sheets halfway of baking.  Bake until light golden brown, firm at the bottom.  About 12-15 minutes.  

Chilled completely.

Cranberry with White Chocolate Biscotti 蔓越莓白巧克力比司卡堤

I adored all kind of biscottis, chocolate with helzenut, almond ..... You name it as long as I don't have allergy to it !  I will enjoy them.  they are rusty solid, cruchy and the flavor are subtle in the cookies itself till I bite into ..... No matter I take it slow to chew, enjoy that hardy texure, or dip into a cup of great coffee or tea to that succulent attraction.  It's always a wonderful simply joy to me. My kind of cookies .....

Preparation time: 15-20 minutes.

Baking time: 25 minutes for first bake, 30 minutes to cool it down, another 30 minutes to finish the baking. 

Make about 30 finger size cookies. 

Ingredients: 

1.  1 cup of dry cranberry saok in two tablespoons of orange cognac till it plumping and soft or you can cover with damp kitchen towel, microwave it about 30 seconds or more.  * If you don't have orange cognac, you can use white wine, or brandy, then add one orange zest instead.  

2.  1 cup of white chocolate chips. 

3.  4 tablespoons of unsalted butter room temperature. 

4.  1 cup of sugar and more for dusting. 

5.  3 large size eggs and 1 egg yolk to brush the biscottis. 

6.  3 cup of all-purpose flour, no need to be shifted. 

7.  2 teaspoon of baking powder.

8.  1 teaspoon of almond extract. 

9.  1 tablespoon of vanilla extract. 

10.  1/4 teaspoon of salt. 

Cream the butter and sugar to pale white, add in the eggs one by one.  Almond and vanilla extract goes in too.  

Keep speed in low, gradually add in the flour and baking powder in between.  It will become a sticky dough, then mix in the white chocolate chips and crarndberry gently.  

Set the rack in the middle part of oven. Preheat oven 375F

Scratch sticky dough down from the side with spatula, sprinkle few flour on top, then use spatula again to divided dough into two parts.  Take them out and make two logs.  No matter what size you make, always keep them about 1 inch thick, no more than that.  So your biscuitt won't under bake and lost the control of heat.  You can also use plastic warp to shape the dough, just sprinkle few flour on top of cookie dough which will avoid the stickness. 

Brush egg yolk, sprinkle more sugar on top, bake it till goldden lightly brown about 25 minutes.  Take it out, let it cool completely.  Sliced 1 inch thick aparts for the biscotti thickness with serrated knife.

Lower down the oven 

heat to 300F, bake other 30 minutes , flip the biscotti half way baking.  Let it cool on the cookie sheet or rack, done !!! 

Storege in the air tight pastic bag or sealed container in cold placese, up to 2 weeks will still taste great. ~ 😋

我非常的喜歡各式各樣的比司卡堤, 巧克力榛果, 杏仁 ..... 只要是你說得出來, 不是會引起我過敏的. 我都會相當開心的享用. 這些餅乾粗獷, 質地扎實, 脆度十足, 味道相當的微妙直到入口時. 不管你是慢慢的咀嚼享受那香硬脆, 或是沾上咖啡和茶的那份迷人的吸吮. 這永遠是我最美好, 也最簡單的餅乾. 屬於我的餅乾類 .... 

準備時間: 15-20分鐘.

烘烤時間: 25分鐘第一次, 30分鐘冷卻, 最後30分鐘烘烤完成. 

大約可以做成30個手指大小尺寸的餅乾. 

材料: 

1. 1 杯的蔓越莓乾浸泡於2大湯匙的柳橙

酒至漲大變軟或者是蓋上溼紙巾微波約30秒或更久一點.  * 如果你沒有柳橙酒可用白酒或白蘭地加上一顆的柳丁屑屑即可代替! 

2. 1 杯的白巧克力豆. 

3. 4 大匙的無塩奶油室溫. 

4. 1 杯的糖還更多一點可以灑在餅乾上面. 

5. 3顆蛋再加另一個蛋黃拿來刷在餅乾上的. 

6. 3 杯麵粉無需過篩. 

7. 2 茶匙的泡打粉.

8. 1 茶匙的杏仁精. 

9. 1 茶匙的香草精. 

10.  1/4 茶匙的塩. 

把無塩奶油和糖不停攪拌成淡乳白色, 然後慢慢地加入一顆顆的蛋, 杏仁精和香草精也加入.  保持慢的速度, 逐漸加入麵粉, 過程中也加入泡打粉.  它將會成為有點黏性的麵團, 再放入蔓越梅和白巧克力溫柔的拌勻.  

烤架設置於烤箱中間.

預熱烤箱375F.

使用飯匙刮下鍋邊的沾黏, 灑上少許麵粉在上方.  再使用飯匙把它分成兩個部分.  取出它們做成兩條長木板型.   不管你的尺寸是什麼, 都保持在2.5 公分左右的的高度.  這樣一來你的比司卡堤才不會裡面不熟, 失去了溫度的控制.  你也可以用膠模來幫它塑型, 只要在表面撒上一些麵粉就能預防那黏膩感. 

刷上蛋黃液, 灑上許多糖在上方.  烤至淡色金黃約25分鐘.  取出, 完全放涼.  用鋸

齒刀切成2.5 公分厚度的比司卡堤

大小.   

降低烤箱的溫度至300F, 再烤30分鐘.  中間將這些餅乾翻面, 讓它在烤盤上冷卻及完成了! 

貯存在封口的塑膠袋或是密閉的容器裡, 以及陰涼的地方可以保有兩個星期以上的美味. 😋

Omelette / Picky kids 歐姆蛋 / 挑食的孩子們

Kid's minds are very unpredictable.  My three kids all have born with different personalities, especially when it comes to picky on food.  When they were younger, my little guys would suffer himself till stomachache and still won't try new food.  My daughter only takes good tummy food.  If we feed her junks when she is starving, she would get very pissed.  My big boy has sensational issue since he was a baby, smells and textures are all very sensitive to dominate his eating habits, and slow down his learning proces in his early childhood.  My big boy was a vegetarianism for the first seven years in his life.  One Day he started to eat the beef from the Korean supermarket tasting car.  Then, he got hooked with that nice fancy Wagyu beef and I am in trouble since.  

Last Saturday, he came to me and asked me to make him the omelette for his brunch, I thought I missed understanding him, because he will be 16 years old soon, but he never really had eggs in his life.  So, my husband and I all double checked with him.  Yes !!! He really mention about " omelette  " and he required his filling too.  

Making a great omelette you have to be able to control the heat right, first.  Eggs cook very quickly so it's very easy to overcooked.  But, no worries, just remember you can control the heat by turning the switch, That's all !!!

*A nonstick pan will do the good job here and cost less oil.  

Ingredients: 

1. 3 eggs for 91/2 inches pan or 2 eggs for 61/2 inches pan.  Beat eggs well and set aside. 

Fillings for 2 91/2 inch or 3 61/2 inches omelette. 

1. 1 small size any kind of onion that you like, diced. 

2. 1 small tomato diced or roasted  sweet peppers which soaked in the garlic vinegar water, roughly chopped. 

3. Some baby Spinach roughly chopped or just break it with hands.  

4. 10-15 mushrooms ( Baby Portabella mushrooms are my favorite )  diced too.  

5. Sharp cheddar cheese or salty proberlon cheese or spicy pepper Jack are all fine.  

*Since the eggs will be soft and all the vegetables are original in mild flavors, it's good when you choose the cheese which could dominate the taste in this dish.  

Use medium high heat and oil to sauté onion till transparent and mushrooms get some darker color.  By adding fews salt in the beginning will help release the water content and brings out more intensive flavors from these vegetables itself.  Season salt and fresh ground black pepper.  Set aside.  

Heat up the other nonstick pan warm.  You can put your hand on top of pan and at least count to 4, and you won't get burned.  That would be the right temperature to apply just enough butter to cover the whole pan.  Bring it to warn again, but not burn, otherwise eggs will look dirty after it is cooked.

My family love our omelette lighty brown outside soft inside, so use medium heat to cook is perfect .  But, if you like it very soft and tender with pale yellow color, cook these eggs with low heat.  

Pour all the eggs mixture in the pan and swift around cover all the pan.  You will notice these eggs started to form from the edges.  You can simply just keep bring in the dry edges to the center, but save some eggs mixture enough to coat all over the pan too. Or, you can just keep stirring the eggs and save some eggs mixed to form pretty like a pancake. 

*Eggs should get more value at this stage.  

*For the beginner, you can turn the heat off at here to place all the rest of ingredients first to avoid overcooked the eggs.  If you need more colors on the omerlate, then turn the heat back. 

Following to place shredded cheese all over the eggs, laid down the spinach, onion, mushrooms, tomatoes diced on half side of pan close to you.  Push all over the edges, and when your eggs form well and it can be move as you shake the pan.  Bring to the serving plate then slightly it out, and fold it at the same time.  Wa la ...... You just make the best omelette ever.  

I adore this omerlate has meaty mushrooms, great acidity from tomatoes, peppery baby spinach and sweet crunchy onions.  This might look easy to make, but do need some practice to do it right.  Sometimes the simplest things are harder to deal, because it's all in the details.  

My pediatrician said, it takes 8 times of trying to get used to new food.  Thanks God, I never give up to make new food for my kids.  This was a good move to show my kids are accepting the new stuff in their life.  I'm so glad !!! I often tell my kids, " The world is infinitely, take any chances that you could get, try it and enjoy it ...... Did I say it, right? 

My dearest kids, please do not be afraid or worry too much to try new things and meet new peoples, that the fun begins in your lives !!! Let's do it !~ 

孩子們的腦袋瓜裡是很難預料的.  我的三個孩子們從出生就有這不同的個性, 尤其展現在挑食上.  當他們很小的時候, 我的小兒寧願餓到胃痛也不願意嘗試新的食物.  女兒肚子餓時只要吃美食, 如果我們餵她吃垃圾食物, 她是會翻臉的.  我家老大從小則有感官的問題, 舉凡嗅覺和口感都相當的敏感, 而且支配著他的飲食習慣, 也緩慢了影響他幼兒時期的學習成長.  我大兒子就這樣過了七年的素食主義者.  直到有一天他食了在韓國超市中試吃了牛肉.  從那天開始, 他就迷上了那昂貴的和牛, 從此以後就找上我麻煩了! 

上個星期六下午, 他要為我做份歐姆蛋當他的早午餐.  我以為我聽錯了, 因為他今年快滿16歲了, 他從來不吃蛋的.  所以我和老公重覆的和他確認.  是的!!! 他説的是歐姆雷沒錯, 而且他還點了自己想要的內餡.  

想要做好歐姆蛋你首先要能掌握火候.  蛋是很快就熟成的, 所以也很容易煮老了.  然而,不用擔心只要記得你有個開關可以控制火候即可, 就這樣而已 !!! 

*一個不沾鍋來做這道菜將非常合適, 油的需要量也能減少許多. 

材料: 

1. 9吋半的鍋3颗蛋, 6吋半的鍋2顆蛋. 

*內餡的材料可做兩個9吋半或是3個6吋半的歐姆蛋.  

我個人覺得6吋半的歐姆蛋很適合一人份.  鍋子也很可愛 ! 

1. 1 小顆任何你喜歡的洋蔥切小塊.  

2. 1 小顆的蕃茄. 

3. 少許的嫩葉菠菜, 隨意切或是用手稍微撕碎. 

4. 10-15個磨菇( 小顆的波特貝拉磨菇是我的最愛） 一樣切丁. 

5. 銳利口味的巧得起司, 香鹹的普姆隆起司或者是辣椒傑克都是不錯的選擇. 

*自從蛋會很滑嫩, 所有的蔬菜也都是原味.  所以在選擇起司上有個主導的味道來支配是好的.  

使用中高火和一點的油將洋蔥炒至透明.  和那磨菇的顏色變深.  

在一開始就放入少許塩可以幫助這些食材釋放出水分, 而且還能帶出很濃郁的香氣.  灑上塩巴和現磨的黑楜椒, 放置一旁. 

把不沾鍋加熱至中溫.  你可以放手在鍋子上數到四也不會被燙傷的程度.  那就是對的溫度可以塗抹足夠的奶油剛好蓋上整個鍋子.  再次提升至中溫, 但不能焦化.  不然蛋煮熟後會看起來很髒. 

我們家的人喜歡歐姆蛋外面帶點淡淡的金黃色, 裡面柔軟.  所以用中火來烹調最佳了.  但如果你喜歡非常軟嫩帶著淡淡的黃白色, 那麼用小火來煮.  

倒入蛋液入鍋中並且繞一下, 讓所有的蛋液蓋滿鍋子.  你將會注意到這些蛋從鍋子的邊緣開始凝結起來了.  你可以簡單的把這些先熟成的邊緣帶到中間, 但留些鍋中的蛋液足夠成型蓋滿整個鍋子.  或者你也可以一直不停的攪拌, 然後一樣留些蛋液把它煮成像煎餅一樣.  

*這個階段的蛋厚度會增加許多.  

*如果你是初學者, 可以在此把火熄了, 放入剩下的材料.  這樣一來就能避免把蛋煮老了.  假使你須要蛋再上色些, 只要再點上火就行了. 

隨後全面放入剝好絲的起司在所有的蛋上, 放入嫰菠菜葉, 洋蔥, 磨菇, 蕃茄在靠近你自己的半邊鍋子裏.  當蛋凝聚的很好, 在四處邊緣推一下, 並且當你晃動鍋子就能移動蛋時.  把它提至餐盤上, 然後輕輕的滑出並同時間蓋上. 哇啦 ..... 你這就做了最棒的歐姆蛋了. 

我很喜歡這些歐姆蛋有像肉一樣風味的尤其是小顆的波特貝拉磨菇, 蕃茄很不錯的酸度, 些許微辣的嫩菠菜葉和那甜又脆的洋蔥.  這看起來很容易做, 但實質上則需要一些練習才能做好它的.  有些時候越是簡單的事情反而難搞, 因為全都在細節上.

我的小兒醫師曾說, 嘗試新的東西需要八次以上的機會. 感謝老天爺我並未放棄做出新的食品給我的孩子們.  這是很好的轉變, 可以展現出我的孩子開始接受新的事物.  我相當的開心!!! 我常常告訴我的孩子們, " 世界無限大, 把握你可以得每一個機會, 去嘗試, 並且享受它 ...... 我說對了嗎？

我最親愛的孩子們, 不要害怕或是太多的擔憂去嘗試新的事物或是遇見新的人, 讓你們的人生開始充滿樂趣!!! 加油! ~

Lucy'S Mashed Potatoes / Zhuge Liang 露西蘇的馬鈴薯泥 / 諸葛亮

I never really had chances to study in many history or geography since my major was all about the Home Economics or Fine Art while I was in school.  Therefore, I decided to catch up some history by watch some nice TV shows or movies, and do more research then get to know it better.  I am recently watching famous Chinese history play The " Three Kingdoms. "  This story was happened in the end of Han Dynasty.  The emperor's family were getting weak, losing the political power, then all the dukes were fighting each other's to get their own pieces of lands to build up their own kingdoms.  

Each of duke has its own great perspective.  Of course, they all have one amazing prime minister around.  The most famous one was Zhuge Liang who assisted Liu Bei to conquer the his territory.  Zhuge Liang wasn't just smart, he had a great knowledge.  The most amazing part was, he understood all kinds of people's minds, and he was well broad minded.  He knew his status and always completed his task each time.  He might not a duke nor king, but he was surely attractive to the people from thousands year before till today.   

Mashed potatoes gave me the same connection with Zhuge Liang the prime minister.  People might adore steaks, love grilled chicken as we pay all attention on those main dishes as we fantasize the Kings.  But, mashed potatoes would bring so much comfort to us and accomplished every dishes like Zhuge Liang worked well with others.  Who can resist this awesomeness, right?  

Yukon gold potato has that creamy and nutty flavor that I adore. Especially that beautiful lightly golden color is very attractive, too. Fews secret ingredients to add in while is cooking.  You might not find out them exist, but you would notice the yummy differencies than other mash potatoes.  

Preparation time: 5 minutes.

Cooking time: 15 -20 minutes.

Serve: 4- 5 people.

Ingredient:

1. 5 medium Yukon gold potato skinned and cut it to 2 inch cubs.

2. About 1/4 cup half & half  or 2% milk, whole milk, soy milk, almond milk are all ok too. 

3. I tablespoon chives chopped fine if you would prefer.  

Flavors :

1. 2 cloves garlic skinned and crushed.

2. 2 bay leaves.

3. 2 tablespoons butter.

4. 2 tablespoon olive oil.

5. Salt and white pepper.

Place potato, garlic, bay leaves in the pot add water just enough cover the potato. Bring to broil, turn heat low simmer about 7-8 minutes till fork tender.  Discard the bay leaves, drain the water, keep the potato in the same pot. 

Add the butter, olives oil, and milk, season with salt and white pepper.  Use low heat to warm up the milk with potato mixture.  Then, kill the heat, move to the safe counter top. Use masher to smooth or leave some chunks as the texture if you would like that. 

*More fat content would decide the mash potatoes to have that creamy texture.  

*If you use half and half or cream which content more fat, you can lower down the butter or olive oil.

*I like to lower down the butter amount by adding some light olive oils for health concerns, but this way will be still remains the same creamy texture. 

*Enough liquid would make potato soft and fluffy.  

Gradually adding the liquid in the potatoes, give it a little time to let all the mashed potatoes to absorb all the liquid and keep mashing to your favorite consistency.  I like my potatoes smooth, light and fluffy.  Do avoid to make it slush by adding too much liquid all at once.  Sprinkle some diced chives on top or not, and serve warm.  

This yummy mashed potatoes goodness definitely will catch you attention.  Beautiful lighty golden yellow color, nutty and that hint of garlic and bay leaves flavors are perfectly address this dish.  Who says you has to be a king or to have a main dish to wow the crowd.  You could be that  awesome as the prime minister like Zhuge Liang or to have this comfy side dish as mashed potatoes which will all take a nice spot in people's hearts.  All you need to know is who you are ? what is your position?  Then, you can express yourself well and shine on your own battlefield !~ 

Bon appétit !!!!! 

我以前在校時期, 沒什麼機會學習許多歷史和地理, 因為我的科系是家政, 或是藝術.  所以我決定看一些不錯的歷史電視劇或電影, 然後再做一些資料的調查, 更進一步的認識它們.  我最近在看中國著名的歷史劇" 新三國演義".  這故事是發生在漢代末期, 君主微弱, 失去了統理政治的能力.  導至所有的諸侯篡起爭奪各自的土地, 成就屬於自己的領土.  每位諸侯都有他們遠大的志向.  當然他們的都會有一個很驚人的宰相在身邊待著.  最有名的當然是諸葛亮輔佐劉備幫他攻下領土.  諸葛亮不但是聰明, 他還飽學世書.  最令人驚奇的是他了解任何人的思維, 而且有著寬闊的胸襟.  他總是知道自己的身份何在, 然後去完成他每一次的任務.  他也許不是一位諸侯, 也未曾想當一位君王, 但他卻是那麼的吸引人心, 從幾千年的過去到如今. 

馬鈴薯泥給予我像宰相諸葛亮一樣的聯想.  人們也許愛的是牛排, 烤雞就好像我們把所有的注意力都放在主菜上, 又好比想成一位君王般.  但馬鈴薯帶來的舒適感, 而且可以完美的配上任何一道菜, 就像諸葛亮成就別人一樣.  誰能阻擋這份美好呢, 可不是嗎? 

黃金馬鈴薯有著那綿密的口感和堅果的香氣是我很喜歡的.  特別是那漂亮的淡淡金黃色也很吸引人.  在烹調的過程中加入少許的秘密武器, 你很難察覺他的存在.  但是, 你絕對會注意到露西蘇的馬鈴薯泥和其它的不同. 

準備時間 : 5分鐘.

烹煮時間：20 分鐘.

提供: 4-5人份食用.

材料: 

1.  5 個中型的玉康黃金馬鈴薯, 去皮切塊約二吋. 

2.  約1/4 杯的半牛奶半鮮奶油或是2%的脫脂牛奶, 全脂牛奶, 豆奶, 杏仁牛奶都行.  

3.  切末的細韮菜如果你喜愛的話.  

調味料: 

1. 2 顆蒜頭去皮, 拍碎. 

2. 2 片肉桂葉. 

3. 2 大匙奶油. 

4. 2 大匙淡色橄欖油. 

5.  塩和白楜椒. 

把馬鈴薯, 蒜頭, 肉桂葉放在鍋子裡, 加入剛好蓋過馬鈴薯的水.  煮沸後改小火再煮約7-8分鐘, 直到可以用筷子簡單插入為止.  除去肉桂葉, 瀝乾水分, 保持馬鈴薯在同一個鍋內.  

加入奶油, 橄欖油, 和牛奶, 調入塩巴和白楜椒.  用小火加熱牛奶和馬鈴薯及一切混合物.  接著將鍋子轉移到安全的枱面上.  用擠壓器把馬鈴薯壓成綿密的泥狀, 或是留一些大顆粒, 如果你喜歡那樣子的話.  

*多一點的油脂成份將會決定馬鈴薯你的潤滑度. 

*假使你用的是半牛奶和半鮮奶油或是鮮奶油的話, 因為它們的油脂含量較高.  所以, 你可以降低加入奶油或橄欖油的份量. 

*我還因為健康的考量, 喜歡降低奶油的份量, 取而代之部分用淡色橄欖油.  這樣一來還是可以保持原來滑順的口感和風味.

*足夠的液體則能決定馬鈴薯的柔軟和蓬鬆度. 

慢慢地加入液體入馬鈴薯裡, 給予些許時間讓馬鈴薯泥吸收所有的液體, 然後繼續擠壓至你喜愛的泥狀.  我各人偏愛柔順, 細緻且蓬鬆的口感.  請避免一次放入太多的液體而導致成爛泥狀.  灑上少許的美式韮菜, 或不愛也行, 暖暖的上桌.  

這麼好吃的馬鈴薯, 絕對可以引起你的注意力.  漂亮的淡金黃色, 堅果香, 還有那隱藏的蒜頭和肉桂葉的香氣, 完美的呈現這道菜色.  誰說你一定要是位君主, 或是選擇一道主菜才能夠帶給群眾驚喜.  你也可以像在想諸葛亮一樣的出眾, 就像這份馬鈴薯配菜一樣在人們的心中佔了一席之地.  你只要知道的是, 你自己是什麼樣子的人? 你的位置又是什麼?  然後在你自己的戰場上, 好好的表達, 展現你自己! ~  

請慢慢享用!!!!