Mr. Kale 凱爾先生

Mr. Kale is a tough big guy with the dark green curly hair.  He often is not too playful, but he is surely a decent man with lots of goodness to enrich your life, if you get to know him well. 

When you first meet this tough guy, you will never want to mess up with him, unless you are tougher than him.  I will suggest you to bring some sweet smile and aromatic senses to visit Mr. Kale first, then you will quickly get ready to see the real side of him.   Then, toast him with some wine.  As you know, wine always soften people's minds, and bring each other closer.  Keep bringing him someone friends with the same great vivid personality just like him, and let them to complement their each other.  Fun will be starting and all over around.  

What ????  As I was reading this Mr. Kale to my little boy.  I thought He would think that I was going nuts, but he did understand what was I talking about ..... So I will assume that you know, Mr. Kale is a very nutrition dark green vegetable.  

Cooking time: 5 minutes.

Server 4-5 people.

Ingredients: 

1. 1 bundles of kale, take the hard stems off and break it into  the bite sizes.  Rinse in the cold water then drained.  

2.  1 onion thin sliced. 

3.  1 teaspoon of garlic powder or 2-3 fresh garlic rough chopped. 

4. 1/4 cup of white wine will be awesome, but water is fine. 

5. Salt and black pepper.

6. 1/2 cup of purple olives, and it's own juice or oil.  

Sauté onion and garlic till transparent and fragrant with medium heat.  

Add in the kale and toasted well, follow in the wine or water right away, cover with lid.  

Adjust heat to high and cook about  1-2 minutes, when the hard color green "start getting" tender, then kill the heat right away.  

Add in the purple olivers, and its own oil or juices, stir gently! Wa la!~ 

Onion and garlic are sweet and aromatic, wine perfectly soften the  kale with flavor.  That purple olives just make kale so stand out.  Great acidly to balance the sweet onion, and brights up the hardy kale too.  Love the olives texture between onion and kale.  All that sweet, savor, hardy favors are circling in my mouth.  My mind feels pleased !!! 

Now, I just need to convince my kids to eat purple olives ..... One step at the time, right ?! ~ 

凱爾先生是一位壯碩的漢子, 他有這一頭深綠色的捲髮.  他通常也不有趣, 但如果你認識了真的的他.  他絕對是一位很有深度的人, 足以豐潤你的人生.  

當你最初遇到這位硬漢子時, 最好不要惹火它.  除非你比他更強悍.  我會建議你帶著一些甜美的笑容和芬芳的氣息去拜訪凱爾先生.  然後你便很快的你認識了他真實的一面.  接著再敬他一杯酒吧! 酒這玩意總是能軟化人的思想, 讓人與人彼此之間的距離更靠近.  之後再介紹給他一些和他個性一樣鮮明的朋友, 讓他們都能替彼此產生光芒.  有趣的事就會從週遭開始 ..... 

什麼???? 當我在唸這篇凱爾先生的文章給我小兒聽時, 我想他應該會以為他媽咪快瘋了.  沒想到他居然了解我在説什麼 ..... 所以我就假設你們應該也都知道凱爾先生是一種很營養的深綠色蔬菜.  

烹煮時間: 5分鐘.

4-5人份.

材料: 

1. 一把羽衣甘藍菜, 去莖梗, 撕成入口尺寸片狀.  冷水洗凈後瀝乾. 

2. 1 茶匙的香蒜粉或是2-3顆的蒜頭隨意切塊. 

3. 1/4 杯的清酒或白酒.

4. 塩和黑胡椒.

5. 1/2杯的紫橄欖和自身的浸泡油或汁液. 

用中火將洋蔥炒至顏色半透明,和蒜頭的香氣釋出. 

放入羽衣甘藍菜拌勻, 隨後入酒或水, 蓋上鍋蓋. 

調整火候至高溫, 約1-2分鐘直到羽衣甘藍菜"開始"變軟, 馬上熄火. 

加入紫橄欖和它自身的浸泡汁液或油, 輕輕的拌勻! ~ 鏘鏘!!! 

洋蔥和蒜頭帶甜且香氣足, 白酒充份的軟化了羽衣甘藍菜還多了一份香醇.  那紫色的橄欖讓羽衣甘藍菜顯得格外出色.  恰到好處的酸氣平衡了洋蔥的甜, 也讓羽衣甘藍菜的表現更清新.  我還很喜歡紫色橄欖的口感剛好介於洋蔥和羽衣甘藍菜之間.   所有的甜鹹濃郁的味道在嘴𥚃徘徊.  我的腦海裏充份的被取悅 !!! 

現在我須要做的是, 說服我的孩子們嚐嚐這些紫橄欖 ..... 一步一歩慢慢來, 對吧 ?! ~ 

一杯的青花甘藍菜: 抗炎, 抗氧化, 比牛肉更多的鐵含量, 134%維他命C, 684%維他命K, 206%維他命A, 33克卡洛里, 0脂肪.

Continue the Tradition / French Onion Soup with Puffy Pastry 傳承傳統 /法式酥皮洋蔥湯

I was a little princess before I got married, never really did the dishes, neither swiped the floor.  I was raised by my grandma.  She was a clean freak, and well known in our neighborhood.   She liked to take care of things by herself, didn't like others to get involved with her.  It wasn't easy, she would allow me to get closer to the stove.   But, grandma would let me to stand by her side with a little bit distance.  I enjoyed to watch her to prepare all the ingredients so detailed, and watch her cooking so concentratedly.  Grandma was a very cool lady, never talked too much, but I would constantly ask her few questions.  She would always explain clear and nicely to me, but never been annoyed ! 

I remember so vivid for all the food she would make for the special holidays.  Meatballs, "Three silk roles " which was made with pork, onion, carrot, scallions and fish paste, then wrapped in the caul fat, deep  fried it.  Grandma would also make the hot sticky soup with all kinds of vegetables in it, than drizzled on top of fried fish, then placed in the special plate to address it to look festival on the New Year's Eve.  So far, I just recently find out this dish is called " Five Willow Branches "  last year.  

Although I would just set the plates, serve the dishes, but I was very lucky could be the first taster in the family.  Grandma would always call" go, take a shower, dinner is almost ready" every night.  Now, I'm a mom, cook for my own family.  I finally realize if I could take a shower, smells great and just sit down and enjoy the dinner.  That would be the luckiest things ever ! 

This couple years, my kids were getting bigger.  I have been starting my own traditions.  I requested my family had to wait for me to start dinner on the Thanksgiving table.  We would give a toast, and say something thankful first, then eat.  I also asked my family to take showers then dressed up nicely for Christmas dinner.  My husband and kids were complained at first, but they get used to it now.  During the dinner time, my husband would turn on the Christmas songs from the radio.  We would be chatting and fooling around as usual.  Just like the happiest family from the movie or TV show.  Then we would watch few films, wonders and expected what Santa would bring to us the next day morning.

French onion soup with puffy pastry are my kids picks. The round puff pastry always reminds me the looks of the ornaments from the Christmas tree.  It has very simple ingredients and easy to make.  I like to make it ahead, then put on the pastry puff, goes in the oven before the dinner almost ready.  This is also a perfect dish for entertainment ! ~ 

Ingredients: 

1.  7-8 medium to large size yellow or red onions, sliced. 

2.  3 cans of beef broth.

3.  3 tablespoons of butter plus Oliver oil.  

4.   1 pages of puff pastry sheets.

Flavors: 

1.   2 cloves of garlic, smashed. 

2.   1 teaspoon of rosemary finally grounded.  

3.   1 teaspoon of thyme.  

4.   1 cup of red wine. 

5.   Water. 

6. Salt, black pepper and a touch of red pepper.  

Medium heat, use butter and Oliver oil to sauté the onion.  Add fews salt first will speed up the cooking process.   Follow in the garlic and rosemary, and thyme.  Let it released all the aromatic again.  * Do not use high heat, easy to get burns.   Just be patient to cook down all the onions till the color turns caramel dark golden brown, and soft.  * This will be take at least 30 minutes, depends on how much onion you have in the pot.  

Then, adding in red wine, water.  Seasoning with salt, black pepper and red papers if u like.  High heat bring it to boil than use medium to cook other 10-15 minutes, let all the ingredients marry to each other become one ! 

Preheat oven 400。F

Add the Gruyere or mozzarella cheese on top of soup, cover with the puff pastry, seal and secure the rim, brush egg mixture on top.  Bake for 12-15 minutes before serving.  

This is all the expectations and surprising when the spoon get through the puff pastry and try to figure it out what is in the soup.  Crumbling pastry, sticky cheese, soft and the silky onions are just so smoothly in the mouth.  Soup is great perfuming with a hint of butter.

Happiness just as simple as that.   I hope you already start your own tradition, take your grandma, mom, or your own signature dishes to pass to next generation by generations.  Let's build up some more beautiful memories with our kids.  

Happy Holidays !!! ~ 😘😘😘

我在結婚以前是位小公主.  沒洗過碗, 也沒多掃過地.  我是奶奶帶大的孩子, 她是街坊鄰居知了名的潔癖.  平常做事, 她寧願自己來, 不愛別人插手.  我平常要是能靠近火爐是很難的.  但是, 奶奶會讓我站在一旁保持距離.  我很喜歡看著奶奶仔細清洗食材, 和認真烹調食物的模樣.  奶奶是位很有個性的人, 不多話.  我則三不五時的提出一些問題.  她會仔細的交待, 但卻不囉唆.  

記憶中最清楚的是在每個月初一, 十五的拜拜裡.  奶奶喜歡炸肉球, 三絲捲, 裡面包的是豬肉, 洋蔥, 紅蘿蔔, 葱和魚漿.  然後用豬網油捲起再油炸.  過年除夕的時候, 她會把用拜拜時, 那已炸過的魚, 淋上和許多蔬菜一起做的熱騰騰焿湯.  配上獨特的魚盤上桌, 顯的節慶的味道特別濃厚.  一直到去年, 我才知道, 原來那道菜的名字叫做" 五柳枝" . 

雖然我除了擺碗筷, 端盤子之外, 很開心的是當一位全家最先能試吃的人.  每日晚餐前, 奶奶總是會喊著" 先去洗澡, 快吃飯囉" .  現在當了娘, 掌了廚, 才發現, 原來能洗香香, 再坐下來享受一頓美食, 那真是最幸福的一件事了 ..... 

這些年, 家裡的孩子長大了許多以後, 我開始了我家自己的傳統.  感恩節裡, 大家得等當媽的我一起開動.  大家先舉杯, 説完感謝的話後, 才開始享用.  聖誕節晚餐, 我要求全家洗完澡, 換上美美的衣服然後再一起共餐.  剛開始時, 孩子和老公有些許囔囔, 覺得麻煩.  但是幾年下來後, 大家也就習慣了!  用晩餐時, 老公會開上電台播放的聖誕歌曲.  我們一家人像電影或電視情節一樣, 話話家常, 説說鬥鬥的吃頓飯.  然後再看個影片, 接下來期待著隔日的黎明.  不知聖誕老公公會送來什麼禮物.  

法式酥皮洋蔥湯是孩子們在聖誕節指定的一道菜, 圓圓的酥皮總令我聯想到聖誕樹的掛飾.  湯的做法和材料都簡單.  我喜歡先提早做起來.  酥皮在上桌前, 再入烤箱即可, 也是一道很適合宴客的菜色.  

材料： 

1.  7-8顆大中型的洋蔥, 紅白皆可, 切絲.

2. 3 罐牛肉高湯.

3. 3 大匙的奶油和橄欖油.

4. 現成酥皮, 烤前需先從冷凍退冰約40分鐘. 

調味料: 

1.  2顆大蒜拍扁.

2.  1 小匙的迷迭香. 

3.  1 小匙的麝香草

4.  1 杯紅酒. 

5.  水. 

6.  塩巴, 黑楜椒, 和少數的紅辣椒.  

中火, 用橄欖油和奶油先炒香洋蔥.  放點塩, 可以加速洋蔥熟成的速度.  當呈現透明狀時, 再入蒜頭, 迷迭香和麝香草, 再次釋放出所有的香氣.  * 此時不能大火, 易焦.  只能耐住性子慢慢地將所有的洋蔥炒至焦糖般的棕色, 並且軟化.  * 這個步驟約需30分鐘左右, 依照你鍋中有多少洋蔥而定.  

然後再加上紅酒, 水.  用塩, 黑胡椒和少許的紅辣椒調好味. 改大火煮滾, 再換中小火再煮個12-15 分鐘左右.  讓所有的味道融合為一即可. 

預熱烤箱400。F. 

放入些許的古越起司, 或是馬薩瑞拉起司也行, 蓋上已解凍的酥皮, 按住酥皮黏住湯碗的週邊, 刷上蛋液.  烤12-15 分鐘左右, 便可享用.  

當湯匙撥開酥皮, 然後探視著湯裡的內容, 那是份期待與驚喜.  香酥的脆皮, 黏稠的起司, 軟嫩入口的洋蔥.  香氣十足的湯頭還帶著奶油的香氣.  幸福所需的的其實就是簡單的時間培養 !!! 更希望你們家也已經開始了自己的傳統.  將奶奶, 媽媽, 或是自己當娘的拿手菜, 一路傳承下去.  並和孩子們一起為未來建構那份美好的回憶! ~ 

佳節愉快 !!! ~ 😘😘😘

Beer Blue Crabs with Silky Eggs 啤酒滑蛋青蟹

My husband had a few great job promotion chances, but it requires to move away from NJ.  A couple of friends told me, " Just go with where has better future ".  But, we didn't do that, because we, the Yeh's love the beautiful vivid four seasons in Jersey, especially the snowing on a cold winter.  The second reason make us to stay in NJ, is because we got some friends who are as close as family.  

One of couples, Wah and Rong are like big brother and sister to us.  They always show up when we really needed help.  Each time we try to invite them to come over to my house for dinner, they will always bring more stuff to our house.  He brings like our favorite sweet bread and cakes for the next day breakfast or an afternoon snack. They also bring all kinds of fruit that I don't usually see at Jersey, but from the big city of NY.  This Thanksgiving, they also brung some, "crabs" ! ~

I had lots of good memories about crabs when I was a kid with my dad, but never really got to cook them and murder them on my own hands (my little boy say that).  😂. 

Rong told me, her family loves to cook crab with beer, or sauté them with some aromatics, then drizzle on top with beating eggs.  So, here is the Lucy's Beer Blue Crabs with silky eggs after 3 days later stuck in my mind to create this recipe.  

Ingredients: 

 1.  6-8 good sized to of blue crabs, cleaned, shelled, halved.  

2.  A large handful of baby spinach leaves. 

3.  Tapioca flour to sprinkle on the crab meat and another two tablespoons of tapioca flour to mix with same amount of cold water to thicken sauce.

4.  2 beating eggs 

Flavors: 

1. 5 cloves of garlic minced, about 1 tablespoons. 

2. 2 inch ginger skinned, minced, about 1 tablespoon. 

3. I cup of celery diced. 2/3 for sauté, 1/3 for referring finish touching.

4. 1 bottle beer.

5. 1 cup of chicken broth of water. 

6. 2 tablespoons of butter.

7. Sea salt and fresh ground white and black peppers.  

8. 1 red chili, seeded or not, as your own desire.  

Sprinkle tapioca flour on top of crabs meats only, and let it set by the side.   

Place the garlic, ginger in the big skillet, add in the oil, medium heat, sauté to fragrance and lightly golden brown.  Add in the celery dices, then the butter, let it release all the flavor too.  Follow that with a bottle of beer, 1 cup of chicken broth or water.  High heat to bring it to broil.  

Lay down the crabs evenly and crab meat face up in the pan, cover with lid.  When the crabs turn red about 3-5 minutes, push the crabs to one side, keep the juice on the other, then use tapioca with water mixture to thick the juice from the bottom of the pan, but still remains the sauce running.  

Add in add in the top crabs shells, drizzle beating eggs all over, over with lid about one minute, then give you skillet a swirl.  Throw in the spinach, cover the lid again, but kill the heat, last one minutes, open the lid, toss the pan a little.  Finish with that 1/3 of diced celery to refresh all the flavors.  Done !!! 

This is a very quick dish to make.  I just keep adding in the ingredients in the right timing, pretty much that's all, but the flavors from crabs are naturally fresh and sweet, sauce are savor and hanging with that silky eggs.  I love to spoon everything from the plate in one bite with that crabs eggs.  Oh .... Man, I can't tell you how much I love this dish and I don't even mind go though all those troubles and messiness to eat them.  They are damn finger licking good.  More beer to accompany with it will be perfectly awesome.  Cheers!!! my dear friend ! ~ 

I know a better job it will be always very attractive, but fews good friends won't just show up too often in my life, and live in NJ with beautiful four seasons which is really a great gift from God.  What could be even better than all these.  I'm more than glad, and much more appreciated  and touched ..... 

我家老公有幾次工作升遷的機會, 但條件是我們必須搬離紐澤西.  我的一些朋友說, " 哪裡有美好的未來, 就去吧! " 但, 我們並未如此做.  因為葉家喜歡一年四季分明的紐澤西, 特別是在冷冷的冬天裏那下雪的日子.  第二個令我們留下在紐澤西的原因是, 我們認識的一些朋友中, 都像家人一樣.  

其中一對夫妻, 華和蓉對我們就像是大哥和大姐一般.  每次我們需要幫忙時, 他們總是即時出現.  每次邀請他們來家用餐.  他們總是帶著更多的東西來.  我們喜歡的甜麵包和蛋糕, 當隔日幸福的早餐和下午點心.  還有在澤西不常見到的水果只有在紐約才有的.  今年的感恩節他們帶來我最喜歡的"螃蟹". 

在我小時候, 我和父親有許多美好的回憶都是和螃蟹有關的, 但我卻從未真正親自打理過.  更別說是" 謀殺" 這些螃蟹了( 我家小兒説的 ) .  蓉告訴我, 她們家喜歡用啤酒來做, 或是炒香香辛料, 再淋上蛋液.  如是這想法在我腦中環繞了三天, 終於誕生了露西蘇的啤酒滑蛋蟹. 

材料: 

1.  6-8 隻新鮮螃蟹, 洗凈切塊. 

2.  1 大把的嫩菠菜葉.

3.  太白粉用來沾在螃蟹肉上, 和另外2 大匙的太白粉對上同等量的水, 做為勾芡用. 

4. 2顆打散的蛋.

調味料: 

1.  5 顆蒜頭切末約1 大匙左右. 

2. 二吋左右的薑, 去皮切末約1大匙左右. 

3. 1 杯切丁的西洋芹.  2/3杯用於爆香, 另外1/3 杯拿來最後的提鮮. 

4. 1 瓶啤酒. 

5. 1 杯雞高湯或水.

6. 2 大匙的奶油. 

7. 海塩和新鲜研磨的黑白楜椒粉.

8. 1 條紅辣椒去不去籽投其所好.

先將太白粉只灑在螃蟹的肉上, 靜置一旁. 

放入薑蒜, 入油, 中小火, 炒香至淡金黃色, 再加入芹菜丁, 後奶油, 另所有的香氣釋出.  隨之加入1瓶啤酒和1杯雞高湯或水, 大火煮沸.  

均勻放入螃蟹.  蟹肉朝上.  蓋上鍋蓋.  當螃蟹在3-5分鐘變紅之後, 將螃蟹撥於一邊和醬汁居分.然後用太白粉水勾芡, 但保持醬汁滑溜.  

再加入螃蟹大殼, 淋上蛋液, 蓋上鍋蓋約1分鐘, 給予鍋子一些搖晃.  加入菠菜, 再次蓋鍋, 熄火.  最後1分鐘, 略翻炒, 灑入1/3的芹菜丁提鮮. 就這樣!!! 

這是一道很快速的菜, 只要在對的時間裡不斷的放入食材及可的做法.  然而螃蟹味鮮甜, 醬汁掛著滑蛋香鹹多滋味.  我喜歡用湯匙將盤中所有的料配著螃蟹的卵黃一起食用.  天呀! ~ 我無法告訴你我有多喜歡這道菜, 而且我根本不介意吃這個有多麻煩或多沾手.  因為它們該死的好吃而且吮指回味無窮.  配上更多的啤酒就太完美了.  乾杯!!! 我親愛的朋友們 ! ~

我知道更好的工作總是吸引人, 但有些好朋友, 卻不會總是在你的人生中經常出現.  而能住在這四季分明的紐澤西, 則是老天爺給與的最佳禮物.  還有什麼比得上這些更好的呢？我有的不只是開心, 更是知足與感動! ~ 

Adamame

I had fews part time jobs working experience when I was in college.  Working in the tea shop was one of it when I was in Taiwan.  The owner " Big Brother Yeh " taught me everything about how to make a good tea ..... water choice, temperature control, timing, including how to choose the tea leaves.  I was very amazed.  

His wife was in charge all the snacks, but she always kept her recipe secretly.  She was a great cook too.  She never taught me how to make these edamames, but since these edamames were so aromatic in favor, plus I had it all the time, so it's kind of stuck in my mind for years.  

After I came to United States, I kind of craved for it, so I started to practice from my memory.  Well .... it's my recipe now, and I don't really mind share with whoever loves food as much as I do, but I can't promise you.  I might take this edamames recipes down if I have my food business one day ! ~ 😂😅😋

Cooking time: 10-15 minutes. 

Serve: 4-5 people

Ingredients: 

1. 2 bag of frozen edamames.  

2. 3-4 cloves garlic this sliced.

3. 2-3 star anise. 

4. 1 tablespoons of sesame oil.  You can use the light white sesame oil or dark stronger sesame oil, just depends how u like it. 

5.  1 tablespoon of garlic powder. 

6.  Salt and fresh ground black pepper.

Placed thin galic sliced, star anises with cold water in the pot and make sure there is enough room when you add in the edamames, so the water won't over flow.  Add some salt in the pot too which will keep these edamame remain beautiful green.  Bring it to boiled, let it cook about 2-3 minutes, when the garlic and star anises release its own flavors in the water.  It's time to pour in the beans. 

Bring it to the boil again and let it cook for couple minutes.  You will notice when edmames are raw.  These edamame will  all sink in the bottom of pot, then when it's done cooking it will flow, or you will see fews beans will open its bean case.  

Drain it, spare garlic powder, salt, fresh ground pepper, and sesame oil, then  I will just toast it in the same pan.  Let it cool down, then serve in room temperature or you can keep fresh in refrigerator about 3 days.  

Serve as great health appetizer with tea or wine.  The conversation will be nonstop ! ~

在專科時期, 我有許多的打工經驗.  當我在台灣的時候在茶坊工作也是其中之一.  老闆葉大哥教我一切有關於怎樣煮出一杯好茶 ...... 水的選擇, 溫度的掌握, 時間的長短, 還包括如何選茶葉.

他的妻子則負責點心的部分, 但她總是很保密食品的做法.  她從未教過我做這道毛豆, 但是, 因為它的香氣十足, 而且我常食用它, 所以就一直停留在我腦海裡多年.  

當我到美國之後, 我開始想吃.  所以, 我就從記憶中的味道不斷的練習.  現在成為我食譜中的一部分.  我不會介意和我一樣喜好美食的人共同分享.  但是我可不保證, 如果有一天如果我有餐飲事業時, 我也許會把作法拿下喔 ! ~ 😂😅😋

烹調時間: 10-15 分鐘. 

提供分享: 4-5 人. 

1.  2 包冷凍毛豆筴. 

2.  3-4 顆蒜頭切細片. 

3.  2-3 顆八角. 

4.  淡色香油或黑麻油依你個人喜好. 

5.  1大匙的蒜香粉. 

6.  塩和新鮮的黑楜椒. 

置入蒜片, 八角和水入鍋中, 並確認有多餘的空間等會兒放入毛豆筴後才不會導致水份過多而溢出.  同時加入少許塩可保持毛豆筴的鮮綠.  煮沸後, 在繼續滾煮個2-3分鐘讓蒜片及八角的味道釋放出來.  這時就能倒入毛豆筴了. 

再次煮沸, 持續個幾分鐘.  你可以發現當毛豆筴還生的時候是沈在鍋底的.  煮熟後的毛豆筴會浮上水面, 或者你會看到少許的毛豆筴本身則會略為張開. 

瀝乾, 灑上蒜香粉, 塩, 新鮮黑楜椒和麻油.  我會在同一個鍋中𥚃翻動, 然後使其冷卻.  室溫中食用, 或者是貯於冷藏可持有3天的新鮮度. 

分享這些健康的點心配上茶或酒.  話題永遠停不下來 ! ~

Lucy's Italian Tomato Sauce 露西蘇的義大利紅醬

I spent years to settle down my Italian tomato sauce, it doesn't require tons of complicated ingredients.  You can keep it very simple, but few spices will show personal charther, and if I don't have a good 30-45 minutes.  I will not rush to make it. Paying attention on every detail is what I need to make this " mother sauce " that Itaian called to be wonderful.  You can have it with pasta, fry chicken cutlet, meat balls, eggplant ..... My picky husband will almost lick the plate and my kids always ask for more sauce.  I hope you will in love with this Italian tomato sauce as much as my family does.

Preparations time : 5-10 minutes.

Cooking time : 30-45minutes.

Serving : Enough for 1 pound of pasta or more left. 

Ingredients:  

1.  1 can of tomato ( whole, crushed, purée, ) just pick up the texture that you like. 

* I personally like smooth puréed, easy for my picky family members. 

* If you are using the fresh tomatoes, you will need at least 8-10 medium size tomatoes, just lightly sliced a cross mark on the bottom of the tomatoes, then add in the boiling water to cook about 2 minutes.  Take it out cool it down in the cold water.  Tomato skin should be very easy to peel it off.  Move it to the large bowl, you can squeeze them to tiny pieces like Italian grandma will do, but I perfer use sisizers just roughly cut trough it, or simply blend it in the food processor.  

* Some people might take out the seed, but if it doesn't has too much seeds in it.  I think that will be just fine.  

2.  1 medium size of onion, diced. 

* Sometimes I use 1/2 cup of fried onion from can.  I just simply crash them in the zip bag, then add in the sauce, which will reduces the time for cooking, but rich in deep flavors.     

3.  3-4 cloves of garlic, minced. 

4.   1 stalk celery break in half.

5.  1 tablespoon of dry basil. 

6.  1 tablespoon of dry parsley leaves. 

7.  1 teaspoon of dry oregano. 

8.  1 teaspoon of dry rosemary. 

* If I am making meatballs with this tomatoes sauce.  I will add in 1 teaspoon of finely ground fennel seed to compromise the meatballs.

9.  1 tablespoon of soy sauce, or you have tomato paste.  This will give you the nice deep red color and great depth to the tomato sauce.

10.  1 can of chicken broth 14.5 oz, or water.  

* If I make meat balls with tomato sauce, water will be just fine to add in this sauce, because all the meatballs will soak in that sauce, and the flavors will be all combined eventually.

* As I am a Taiwanese,  I got to try it with pork both too, perfect with all vegetables dishes, such as eggplant, or if your kids like " nothing pasta ".  That's a great way to cheat and bring so much rich comfort in the dishes.  

11.  4 oz of apple sauce, or just graded 1 medium size apple.  

12.  Salt and fresh ground black pepper. 

13.  1 teaspoon sugar or more, dependent on your own taste.  

14.  1/4 cup dry white wine. 

15.   1 handful of fresh flat parsley about 1/2 cup, no chopping necessary, and more when you ready to serve. 

Avoid the stainless or iron pot when you are making the acidity sauce which really bring in that sharpness taste.  You can call me crazy, but I spoke to couple Italian foodies.  We all agree on this matter ! 

Have a sauce pot ready, add in the cold good olive oil, garlic, turn heat on medium low, sauté it to light golden brown, follow the diced onion right away, add few salt to help onion get tender fast, sauté it to soft and transparent.  Keep adding in the basil, oregano, and rosemary, stir well till frangan, goes in the soy sauce or tomato paste.  Let the heat brings out the flavors and color too.  

*  Most of time I would make sure sauté galic to light golden brown, but if I am doing seafood or in summer time.  I will just simple sauté the garlic which will remain more acidity and perfect refresh with seafood. 

Now, it is time for the chicken broth, apple sauce, season with salt, fresh ground black pepper and a touch of sugar for your own personal taste.  Don't forget the dry white wine, and fill half can of water from chicken broth, then add in the pot too.  

High heat to bring it to boiled, then turn heat low to simmer, keep sauce with small bubbles, stir evey 5-10 minutes at least, scarp down the sauce from the side of pot to keep it clean and reach the bottom of pot.  This way will avoid the sauce get burn, simmer about 30-45 minutes.  Tomatoes sauce should be thick enough to coat on a spoon and it won't slipper away.  

Now, I hope you don't get too overwhelming with all my experiments, and just enjoy it !!! 

我花了許多年的時間拿定義大利蕃茄紅醬的作法, 它不需要很多或是複雜的材料.  你可以保有它原始的簡單, 但是少許的香料就能有它具備個人風格, 然而如果我沒有足夠的三十至四十五分鐘的時間, 我是不會匆促把它做出來的.  花心思在每一個細節上來做這義大利人口中的" 媽媽醬 ". 你可以配上義大利麵, 炸雞排, 肉丸, 茄子 ..... 我家挑剔的老公幾乎可以舔了盤底, 小孩們會要更多醬汁.  希望你也會像我家一樣愛上這份義式紅醬.  

準備時間 : 5-10 分鐘.

烹調時間：30-45 分鐘.

足夠用於1磅的義大利麵且還有剩餘. 

材料: 

1.  1瓶罐裝的蕃茄罐頭. ( 整顆的, 碎的, 或是已經泥狀的 ) , 依你自己口感的喜好做選擇.  我個人喜歡泥狀的, 因為我家挑嘴的成員沒得挑. 

* 如果你要用新鮮的蕃茄的話, 至少要用上8-10顆以上的中型蕃茄.  只需要在蕃茄的底部輕輕的畫上十字型, 放入燒開的滾水中大約燙個兩分鐘, 然後撈起入冷水冷卻, 蕃茄皮應該就很容易剝落的.  移置大碗中, 你可以像義大利祖母一樣用手把它們捏碎, 但是我比較喜歡用剪刀把他們大至上剪爛, 又或者是就放入食物處理機將這些去了皮的蕃茄打碎.  

*  有些人喜歡去掉蕃茄籽.  但是, 我覺得如果蕃茄籽不是很多, 其實是不須要的! 

2.  1 顆中型尺寸的洋蔥切碎末.

* 有時候我會用罐裝的洋蔥酥放入封口袋裡敲碎, 然後加入醬汁, 這一來就節省了許多烹煮的時間, 而且帶來了很有深度的味道.

3.  3-4 顆蒜頭粒切碎末.

4.  1 株西洋芹折對半.

5.  1 大匙的羅勒乾香料.

6.  1 大匙的巴西利乾香料.

7.  1 小匙的牛至乾香料.

8.  1 小匙的迷迭香乾香料.

* 如果我要做的是肉丸子配上義式紅醬, 我會加入1茶匙磨碎的小茴香來綜合肉丸子裡的味道. 

9.  1 大匙的醬油或是蕃茄膏.  因為它們可以帶給蕃茄紅醬漂亮的顏色, 而且味道更有深度.  

10.  1 罐14.5oz的雞高湯或是水.

 * 如果我要做肉丸的話, 光加水是可行的.  因為肉丸將會在於紅醬裡燉煮, 所有的味道終究會溶和一起的.

* 既然我是個台灣人就得用豬膏湯來試試.  和蔬菜真是絶配, 像是茄子, 或者你的小孩喜歡什麼都沒有的義大利麵.  這道菜可以瞞天過海, 並帶來很豐裕且溫馨的享受.

11.  1 罐4oz 的蘋果泥, 或是1 顆中型蘋果磨成泥狀. 

12.  塩和現磨的黑楜椒粉.

13.   1茶匙的糖或多些, 依據自己的口味做調整. 

14.  1/4 杯的白酒.  

15.   1 把平葉的巴西利約半杯, 無須切碎. 更多一些上桌前使用. 

* 避免使用不鏽鋼鍋或鐵鍋烹煮會帶酸味的菜色.  它會帶來一種很尖銳的味道.  你可以認為我瘋了, 但是我問過許多義大利的老饕.  他們和我很同意這一回事.

備好鍋子, 使用好的橄欖油, 冷油和蒜末一起入鍋, 中小火炒至蒜末呈現淡金黃色, 隨後馬上放入洋蔥末, 灑許鹽能夠促進洋蔥的軟化, 炒至洋蔥呈現柔軟透明. 

持續加入羅勒, 牛至, 和迷迭香炒至香氣釋出. 再加入醬油或者是濃縮蕃茄膏, 讓熱氣帶出香味和顏色. 

* 大部分的時候我會把蒜末炒至金黃色, 但是如果我要做的是海鮮或是在夏天的季節裡.  我則簡單的炒香, 因為這樣蒜的酸味就可以讓海鮮保持清爽的味道. 配上蔬菜像是茄子之類的, 

現在是時候加入雞高湯和蘋果泥, 用塩巴和新鮮的黑楜椒, 及一點的糖依照自己的口味做調整.  別忘了加入白酒和半罐的水使用同一個蕃茄罐頭測量. 

高溫煮沸然後改中小火烹煮, 保持小泡泡約每5-10分鐘攪拌一下, 刮下鍋內邊的醬汁並且接觸至鍋底.  如此一來才能避免醬汁燒焦, 小火燉煮30-45分鐘, 蕃茄紅醬須足以裹附湯匙而不會全然滑落. 

Chocolate Banana Bread 巧克力香蕉麵包

Preparations time : 20 minutes.

Baking time : small loaf about 45 minutes , big loaf about 55-60 minutes.  

Makes: 2 9x5 inch loaves or 1 9x5 inch loaf and 3 6x2 3/4 mini loaves.  

Ingredients.

1.  1/2 sticks ( 1/4 cup ) of unsalted butter room temperature.

2.  3 eggs.  

3.  2 cup of sugar.

4.  1 1/4 cup of vegetable oil.

5.  2 tablespoons of vanilla extra.

6.  4 medium size of bananas.

7.  1 tablespoon of lemon juice.

8.  1/2 cup of whole milk or soy milk, or Almond milk are all fine.

9.  3 cups of all-purpose flour.

10.  1 teaspoon of baking soda.

11.  1 cup of semisweet chocolate bits.

12.  1 cup of bittersweet chocolate bits.

13.  Extra butter and flour to coat in the baking pan. 

14.  1 teaspoon of salt. 

Add the unsalted butter and sugar in the mixer, and medium low speed, cream the sugar, till the color turn pale yellow. 

I like to shifted the flour and Baking soda on a big piece of parchment paper, add salt also, pick it up and fold the flour mixture, for easy to dump in the mixer later. Set aside. 

While the butter is creaming, roughly mashed the bananas with lemon juice then add in milk.  Set asid.

Place in the vegetable oil in the mixer, keep mixing, then eggs, and vanilla extra.  Follow in with the banana mixture and than slowly add in the swifted flour and both chocolate chips.  Don't not over beat up the batter. 

Place racks in the middle of oven.  Preheat the oven 350F, and rotate in half way of baking processes. 

325F if you have conventional oven, no rotation needed. 

Use butter stick to grease the baking pan, then dust it with flour, Shake out the excess flour.  Divide the batter in the baking pan about 80% full, shake a bit and let the extra air out to set, then put it on the baking sheet for easy transfers.  

Bake these bread till dark gold brown about 45 or 55-60 minutes, when you touch the top.  You can feel the sligly crusted, and if you insert the tooth pick, it will be clear clean when you take it out.  Actually, when it is done your noise will tell you .... 

Take it out of oven and " let it cool completely ".  Insert the small sharp knife against the baking pan and separated the sidelines, corners too.  Flip upside down, these banana breads shouldn't be too hard to come out from the pan.  

Use shred knife cut your favorite size.  Serve the bread with a couple of coffee or tea, milk for kids.  I think it is very lovely ! ~ 😋

You can put the batter in the cup cakes wrapers as you desire too ! ~

凖備時間: 20 minutes.

烘烤時間: 小條尺寸約 45 分鐘, 大條尺寸約 55-60 分鐘或更久一點.

可做2條9x5 吋的烤模, 或是1條 9x5 吋的烤具加上 3條 6x 2 3/4的烤模.

材料: 

1.  1/2條 (1/4杯) 無塩奶油, 室溫.

2.  3 顆蛋.

3.  2 杯糖.

4.  11/4 杯的蔬菜油.

5.  2 大匙的好香草精.

6.  4 條中型香蕉.

7.  1 大匙的檸檬汁. 

8.  1/2 杯的全脂牛奶或豆奶或杏仁牛奶都行.

9.  3 杯中筋麵粉. 

10.  1 小匙的蘇打粉.

11.  1 杯少甜的巧克力豆.

12.  1 杯苦中帶甜的巧克力豆. 

13.  多一點的奶油和麵粉裹上烤盤. 

14.  1 小匙的鹽. 

加入無塩奶油和砂糖至攪拌器裡, 把奶油和糖打成淺黃色.

我喜歡在大張的烤紙上面直接過篩麵粉和蘇打粉, 加入鹽.  接下來就可以直接對摺, 拎起來, 待會兒直接倒入攪拌器裡. 

當奶油和砂糖在攪拌機裡拌打時, 搗爛香蕉和檸檬汁, 然後在加入牛奶,  放置一旁. 

放入蔬菜油入攪拌器, 継續攪拌, 接著加入蛋和香草精.  隨後是香蕉混合物以及過篩後的麵粉及小蘇打粉.  還有巧克力豆, 然後就𣎴要再過度攪拌了. 

把烤架移置烤箱中間, 

華氏350度, 攝氏176.7度 , 烘烤過程中要旋轉一下方向, 使之受熱均勻. 

如果你的是風速烤爐, 華氏325度攝氏162.8度, 無須轉盤.

使用奶油條塗上烤模, 然後灑上麵粉再把多餘的麵粉敲下. 將麵糊分別倒入烤模, 而且只要8分滿就夠了.  搖動一下, 讓麵糊平整些.  放置在烤盤上會較容易取拿變換位置. 

將這香蕉麵包烤至深金黃色, 當你用手觸摸時表層有點硬度.  或是放入牙籤取出後, 它們呈現是乾淨不沾黏的狀態下即可.  其實烤好時你的鼻子就會告訴你了 .... 

取出" 完全待涼 ".  使用尖頭的刀子靠著烤盤的邊和角落, 分離香蕉麵包和模具, 倒蓋, 這些香蕉麵包應該不難取出.

用鋸齒刀切出你喜歡的大小, 配合著咖啡或茶, 孩子們配上牛奶.  我覺得挺可口的 ! ~ 😋

你也可以將麵糊放入杯子蛋糕的紙裡烘烤若你喜歡的話 ! ~

Sweet Italian Sausage & Broccoli Rabe ＆ Fresh Pork, Aromatic Shiitake Mushrooms and Bok Choy dumplings 義大利式甜香腸和西蘭花貝拉菜 & 鮮豬肉, 香菇以及青江菜水餃

Nothing can compare the fresh home make dumplings. Specially the aromatic shiitake mushroom, meaty coast grounded pork, and Bok-Choy meet the fresh home make wrappers. I know it takes more labor to do it, but the taste is rewarded. If you are really in rush, use you favorite Italian sausage and broccoli rabe will do the same trick, and it is ok to use the store bought dumpling wrappers, just make sure get the the decent one. I personal like the Northern Chinese style dumpling wrappers, it is hardy with great the texture of al dente.  Mmmmm ..... No words need to describe of these! 

Preparation time: 10minutes to make the dough.  At least 1 hour to rest the dough.
40-60 minutes to wrap the dumplings. * It depends how fast you are ....

Cooking time: 10-15minutes.

Make about little bit more than 4 dozen with 4 Italian sausage with same amont of broccoli rabe.

Ingredients :

Dumpling wraps

1.  31/2 cup of all purpose-flour.

2.  Quarter teaspoon of salt.

3. Cold water.

Filling :

1.  4 large-sized sweet Italian sausages, about less than 2 pounds.

2.  Broccli rabe, same amount of the Italian sausages after you blanch in the salty broil water, then chill it in the ice cold water, then squeeze the water out, diced too. 

3.  1 cup of mixed cheese (any kind of cheese, as long as they will melt)

4.  1tablespoon of grated garlic.

5.  1 tablespoon of fresh grated ginger. 

6.  Salt, black, white pepper for taste.  

7.  1 tablespoon of dry white wine or sake.  

OR, 

1.  11/2 pound of coast grounded lean pork plus 1/2 pound of grounded fatty pork.  

2.  10 fresh aromatic fresh shiitake mushrooms diced.

3.  2 cups Bok Choy blenched in the hot broil salty water, chilled in the ice cold water, squzzd the water out then diced.  

4.  1 tablespoon of grated garlic.

5.  1 tablespoon of grated ginger.

6.  Salt and lots of white peppers for testing.

7.  2 tablespoon of light sesame oil.  

8.  1 tablespoon of sake or dry white wine.  

9.  1 tablespoon of finely ground fennel seed.

Use paddle attachment to blend flour and salt together, then slowly add in the clod water till flour looks crumble.  Switch paddle attachment to hook attachment, keep kneading until the flour become a shiny dough and the mixer is clean too.  Dived to 3 pieces of dough, then cover with lightly wet kitchen paper towel, let it rest at least 30 minutes to 1 hour.  When the dough is resting, it will be very easy to roll. 

* Make the filling during the dough is resting. 

Skinned the Italian sausages,  add in the broccoli rabe, mix cheese, grated garlic, wine, easy with salt and pepper by your personal taste, set aside.

OR

Put the pork, shiitake mushrooms, Bok Choy, garlic, ginger, salt, white paper wine, and light sesame oil, mix well.

Spared the flour on the rolling board and pin to avoid the sticking.  roll the dough out about less than 0.5 cm thickness.  Use a 3 inch width glass, can cut out about 4 dozen more.

I like to use 3/4 inch scoop to pick up the filling to the wrappers, then apply water around half outer rim, press and seal the dough, but make sure leave no air space from the filling out of wrappers, then fold 3 times.  If the weather is dry, cover with damp towel on the dumplings to avoid dry out hard.  Spread some flour on the plate or working sheets, or use nonstick foil papers.  Move to freezer when it is getting harden, remove the dumplings to the zip bag.  Do not forget to excess the air out.  Keeps in the freezer, it will up to 3 month, but cook at the same day is always the best. 

OR

Just use the store bough dumling wrapers will make about 6 dozens with 

the recipe of fresh ground pork with shiitake mushrooms and Bok Choy .....

Cooking dumpling : 

Prepar a large skillet, with at least 2-3 times water then your dumplings.  This way will avoid over crowed and reduced the heat too much during the cooking process.  Otherwise, dumplings will stick or get mush.

Bring water to broil, goes in the dumplings, use a specular attach to the bottom, gently push and stir to avoid the dumplings stick.  Bring to the broil again, then turn heat to medium, keep the boil bubbles going, but not crazy fast or simmer,  continue cooking.  When the dumplings float and popped, then it is done.  This way will perfectly cook for any kind of fresh or fozen dimplings.  There's no need to added more water, trust me!  It's all about, how you handel the heat ! ^_*

Make the dipping sauce during the boil dumplings. 

1.  1/4 cup of soy sauce.

2.  1 tablespoon of red wine vinegar. Any vinegar are fine, but I adore red wine vinegar with pork.

3.  3 strokes of scallion diced.

4.  1 tablespoon of fresh grated ginger.

5.  1 tablespoon of Chinese chilli sauce and it's own chilli oil,  or your favorite chilli sauce with 1 teaspoon of light sesame oil.

6.  1 tablespoon of graduated sugar.

7.  1/8 cup of fresh spicy red chili, seeded and diced.  

8.  1/4 cup of diced cilantro. 

Add 1-2 tablespoons water to adjust the saltiness that you prefer.  * Feel free to adjust all the sauce ingredient for your own taste.

Just in case there is someone in your family who likes fry dumplings.  You can use a little bit oil to pan fry these, after you broiled, till those dumplings are golden brown and crisp.   Another way to satisfy you taste buds.

沒有什麼比家裡包的新鮮的水餃更好的.  特別是香氣十足的香菇和肉味夠勁的豬絞肉, 以及青江菜搭上新鮮的手工麵皮.  我知道這很花時間, 但是這樣的口味絕對值得.  如果你真的趕時間的話, 可以用義大利香腸和西蘭花貝拉菜代替, 也一樣不錯! 使用商店裡面賣的水餃皮也很OK, 但還是要買到不錯的, 我個人喜歡的北方口味的水餃皮, 有一定的厚度, 而且煮熟以後很有咬勁.  嗯 ....... 不需要任何字來形容這些餃子有多好吃! 

準備時間：揉麵團10 分鐘, 醒麵至少1小時, 包餃子40-60分鐘. * 取決於你的速度有多快 ......

烹煮時間：10-15 分鐘.

可做大約4 打餃子, 如果你用的餡料是義大利香腸和西蘭花貝拉菜.

材料：

餃子皮

1.  31/2 杯的中筋麵粉.

2.  1/4 茶匙的鹽.

3.  冷水.

內餡:  

1.  4 條大尺寸的義大利香腸, 大概少於兩磅.

2.  和義大利香腸同等量的西蘭花貝拉菜.  使用加鹽的滾水川燙, 取出之後浸泡在冰水裡, 然後擰乾水份, 切末.

3.  1 杯的起司.  ( 只要是可以的融化的都行 )

4.  1大湯匙的蒜泥.

5.  1大湯匙的薑末.

6.  鹽和黑, 白胡椒適合你自己的味道.

7.  一大湯匙的清酒或者是白酒. 

或者是:

1.  11/2 磅的粗豬絞瘦肉, 加上半磅的肥豬絞肉.

2.  10 朵新鮮香菇切細丁.

3.  青江菜川燙鹽水後, 浸泡冰水, 擰乾並且切細末.

4.  1 大匙的蒜泥.

5.  1 大匙的薑末.

6.  塩和許多白胡椒, 依個人喜好.

7.  兩大湯匙的香油.

8.  一大湯匙清酒或白酒.

使用攪拌器的平板器先將麵粉和鹽攪拌均勻, 慢慢的加入冷水, 使其麵粉慢慢的結小塊狀.  然後換成勾子狀的攪拌器, 繼續和麵直到麵粉成為光滑的麵團, 而且攪拌器底部也很乾淨為止.   分成三個等份然後蓋上微溼的乾淨抹布.  靜置醒麵至少三十分鐘至一個小時.  當醒麵團有足夠的時間, 就會很容易桿開.

* 再進行醒麵團的過程當中就可以開始準備肉餡.

將於義大利香腸去掉腸衣, 西蘭花貝拉菜,  拌入起司, 蒜,薑,酒,以及鹽巴 ,和胡椒.  靜置一旁.  

或是,

放入豬絞肉, 新鮮香菇, 青江菜, 蒜, 薑, 鹽巴, 白胡椒, 酒, 小茴香和香油拌勻.  

撒上麵粉在你要桿麵的桌面上預防沾黏.  將一份麵糰完全桿平低於零點五公分厚度.  使用三吋寬的玻璃杯可以印出大約4 打再多一點的水餃皮.

我喜歡用3/4 吋的挖冰淇淋器來包餡入水餡皮, 塗上水在水餃皮內側的半邊, 使其黏合.  然後打摺3次.  如果天氣很乾燥的話蓋上微溼的乾淨抹布, 避免硬化.  撒上一些麵粉在盤子中還有工作台上, 或是使用不沾黏的錫箔紙.  移至冷凍庫裡, 等餃子變硬, 就可以收藏到封口袋裡頭, 別忘了將多餘的空氣擠出.  在冷凍的保存之下可以超過三個月, 不過當天現包現煮的總是最棒的！  

或是,

使用商店裡面購買的水餃皮, 如果配上新鮮豬肉和香菇以及青江菜的材料, 可以包上大約6 打的水餃.

煮水餃：

* 準備一只大鍋, 至少要能夠裝水2到3倍的水餃量.  這樣才能避免水餃過度擁擠, 而溫度降得太快, 而導致水餃沾黏, 或者是糊掉, 在烹煮的過程當中.

將水煮開, 放入餃子, 然後用飯匙接觸鍋底輕輕推動攪拌, 避免沾黏.  再次煮開, 調至中火, 滾水的泡沫不會太快太大, 也你不會太慢太小.  繼續烹煮至水餃浮起, 餃子本身也鼓起來, 就是熟了! 這樣的方式你可以完全的應用在不管是煮新鮮的水餃還是冷凍的水餃上.  相信我! 你根本不用對水.  這完全是看你怎樣控制火候！

煮水餡的過程當中就可以做沾醬,

1.  1/4 杯的醬油.

2.  1 大匙的紅酒醋.  任何醋都可以, 但是我特別喜歡紅酒醋和豬肉在一起的味道.

3.  3 根葱切末.  

4.  1/4 杯切碎的香菜.

5.  1 大匙的薑末.

5.  一大湯匙的辣椒和本身的辣椒油, 或是你自己喜歡的辣椒醬加上1 小匙的香油.  

6.  1 大匙的細砂糖.

7.  1/8 杯去仔的紅辣椒切末. 

將所有的材料放入碗中, 對入1-2 大匙的水, 調整你自己喜好的鹹度.  從沾醬的材料裡面, 隨性調整自己的口味.

順便告知, 如果你家裡有人喜歡吃煎餃的話, 可以用一點油將水煮過的餃子煎至金黃酥脆, 又是另一種不同口感的滿足！