Grilled Vegetables and Roasted Peppers Plater 炙燒各式蔬菜和火燒甜椒拼盤

Is there any body who just likes me love the zucchini so much and couldn't stop eating it ? Then, you should understand that soft but crunchy texture, naturally sweet and juicy flavor all over palates.  

I often tell my American friends that as an Asian family, we do eat sauté vegetable on most every meals.  A few tablespoons of oil, sauté with a big bundle of any kind of green with some garlic or scallion.  How healthy is that to keep our diet in balance nutrition.   Then, as longer I stay in US.  I would eat more roots and stem vegetable, because the cold weather here in NJ.  I also found out these grilled vegetables are more intense in flavor and super easy to make too.  Well, that's how I set up this vegetables plater.  

Ingredients: 

1. 1 zucchini sliced about 1 cm thick in dialogue angle. 

2. I used the large American eggplant, but the skin were very tough to eat, so I will switch to the Asian small long eggplant instead for next time.  Sliced it into 1 cm thickness do angle too. 

3. A bundle of Asparagus snip away the tough end off.  

4. 1 box of fresh mushrooms cut them in half or quarter if they are big.  

5. 2-3 sweet red peppers or any color peppers that you like. 

6.  Garlic powder.

7.  Sea salt and fresh ground black pepper.

Dipping sauce: 

1. 3 tablespoons of good quality Italian balsamic vinegar. 

2. 1 teaspoon of raspberry or strawberry jam.  

3. 1 teaspoon of Italian sweet masala wine.  

4. Fresh ground black pepper.  

Simple mix all these dipping sauce ingredients together, feel free to adjust your own sweet, sour and spicy taste.  

For grill zucchini, eggplant, Asparagus, mushrooms: 

Place the vegetables in the plastic bag, drizzle with Oliver oil and garlic powder, toast all over around.  Season salt and fresh ground black pepper right before grill, otherwise salt will take away the liquid out of vegetables then lost the juiciness.  

Lightly brush vegetables oil on top of grill then use high heat to up the grill pan.  * keep the grill pan rinsed with oil all the way to the grilling process, so the pan won't get burn.  

Place vegetables on the grill pan, when one side is done with grilling mark, then turn to other side.  When vegetables are tender and juice it will take about 2 minutes for each sides.  * Avoid filliping around so vegetables will remain juicy and come with beautiful grill marks. 

For roast peppers: 

Apply oil all over the red pepper which will give the roast peppers some smoky flavor that I adore. 

Place red peppers on the direct flamy heat.  Grill it to black char color, cover it with towel or plastic wrap to let it cool down, and the steam will be help to wipe it away.  You can clean the char skin with paper towels like every body does.  But, I personally like to use spoon to take the skin off.  Please to be gentle to keep pepper its own sweet juice inside and don't wasted it.  * No rinse needed !!! 

Have jars or any containers rinsed over with hot boiling water if you want to make more and keep it stay longer.  

Crush 1-2 cloves garlic mix with some olive oil.  I would just use scissor to cut the peppers directly in the garlic oil.  For the clean sharp taste during the hot summer time, I would switch the oil to cooked water with white vinegar instead of Olive oil, remains the garlic still. 

These grill vegetables are not just perfect as side dish.  It is also great to make a beautiful sandwich with a thick sliced fresh Mozzarella chess.  That sweet masala wine will be just like the perfume to lead the way to that sweet raspberry follow to that deep balsamic vinegar flavors.   Yum yum yum mm ! ~  

有沒有人像我一樣是那麼的喜歡櫛瓜而且無法制止的享用? 那麼你應該就會了解那柔軟又帶脆度的口感, 和在味蕾上的天然香甜多汁. 

我常告訴我的美國的朋友們, 亞洲的家庭通常在每一餐幾乎都會有炒青菜這道菜.  幾匙的油, 快炒少許的蒜或䓤和一大把的青菜.  還有什麼比這個更能維持我們飲食習慣的營養均衡的呢！然而在美國待久了之後, 因為新澤西這裡氣候寒冷的關係, 卻食用較多的根莖類蔬菜.  我還查覺炙烤的蔬菜味道特別明顯強烈, 而且超簡單的.  這也就是為什麼我把這些蔬菜湊成拼盤了.

材料: 

1. 1 條櫛瓜斜切1公分左右的厚度. 

2. 我用了1條美國的大茄子, 但皮太厚實不易呑嚥.  下次我會用亞洲的細長茄子代替.  一樣斜切1公分左右的厚度. 

3. 1 把綠蘆筍折去尾端粗糙的部分. 

4. 1 盒蘑菇, 大的切4等分小的切半. 

5. 2-3顆的紅彩椒或是其它你喜歡的顏色彩椒. 

6. 香蒜粉. 

7. 海塩和新鮮黑楜椒. 

沾醬: 

1. 3 大匙好品質的義大利香酥. 

2. 1 小匙的覆盆子或是草莓果醬. 

3. 1 小匙的義大利瑪莎拉甜酒. 

4. 新鮮的黑楜椒. 

簡單地將所有的沾醬材料混合在一起.  隨著自己對酸甜辣的喜好做調整.  

烤櫛瓜, 茄子, 綠蘆筍和磨菇: 

將這些蔬菜裝在塑膠袋裏, 淋上橄欖油和灑上香蒜粉, 翻拌均勻.  塩巴和黑楜椒在蔬菜要烤之前才灑上, 如此一來塩才不會帶走水份的流失.  

在烤盤上用刷子淡淡的抹上一層油用大火加熱.  在炙烤的過程當中保持鍋裏的潤滑, 鍋中才不會燒焦. 

放上蔬菜在烤盤上, 等一面烤上色後再翻面.  每面約2分鐘左右, 開始出現柔軟少許的汁液便可.  * 避免多餘的翻動, 蔬菜才能多汁有著漂亮的烤紋. 

烤甜紅椒: 

將整顆甜紅椒抹上蔬菜油, 放在直接的火焰上烤至燒黑.  蓋上抹布或是膠膜冷卻後, 溼氣能幫助去皮.   你可以像大部分的人用廚房餐巾紙抹去外皮, 但我個人偏好用湯匙刮下.  請手輕一點別留失了紅椒內的甜汁, 別浪費了.  * 切勿冼淨 !!! 

如果你想多做些或是放久一點, 把你要裝的瓶子或容器用滾燙的熱水先燙過.  

壓碎1-2顆的蒜頭混合一些橄欖油.  我會直接用剪刀把炙烤過後的紅椒直接泡在蒜油𥚃.  在炎熱的夏天裏如果你喜歡淸爽直接的味道, 我會把油換成煮遇過的水對上白醋代替橄欖油, 蒜頭依舊.  

這些烤蔬菜不僅僅是任何一道食物的好配菜, 更棒的是如果加上一片有厚度的新鮮馬薩瑞拉起司, 便能做成很棒的三明治.  那瑪莎拉甜酒像香水一樣, 引領你到甜的覆盆子口味, 再進入那義大利香醋 ..... 好吃, 好吃, 好好吃喔! ~

How to make clear soup ? 如何煮好清湯 ?

Most of time, I do enjoy to play food  with all kinds of spices, because it's fun and exciting.  This is just like I got a very simple dress or a plain cute top too, then I could pair it with lots all different kids of accessory to show my creation and personality.   It's the same ideas as I adore food its own simplicity.   When was the last time you still remember the flavor of pork by itself ?  how did it taste like to you ? Perhaps, beef, chicken or some other vegetables and fruit too ?  

I was very pleased that I found out a pack of pork in cubes sizes with nice marble, and the color is almost pink at American supermarket yesterday.   Lean meat usually is pale, light in flavor, and the dark meat is usually around with fat, color red, deep in flavor.  But the best tasting meat is around the bones, if you spend enough time in the kitchen with the grandma or mom, then you should notice that.  This is exactly the pork that I got.  

I also found this waxed turnip is very interesting, looked like the " big head vegetables"  that my grandma would get during the special holiday.  She would cut it into thin slices and simple quick sauté with a few scallion and oil.   Well, I never had it when I was a kid.  Just felt very wired somehow and didn't know why? If I have any chance to see that vegetable again, I will definitely give it a try then ! 

Since I got these two fresh beautiful ingredients.  I decided to make the clear pork soup, and how to make the clear soup.  There are few requests from my cooking experiences and some other great chefs.  

1. Blanched meat with cold or hot water?                                             

Meat without the bones are less blood, just simply blanch in the hot boiling water, when the outer layer got perfectly turn white and sealed, no blood shows, rises under the cold water.  It would be ready to cook.  Meat with bones are more residue, so cook with the cold water instead.  When the water temperature gradually rise, it will cook the resiuse and blood out of the bones better.  It's the same idea to cook meat till change the color and no blood appears, discard the dirty water, drain the meat, rinse it with cold water well, add in the fresh cold water and be ready to cook.  

2. How much water do I need when I am trying to make soup ? 

If your meat without bones.  The water you add should be just less than 2 inches above for all your ingredients, so the flavor won't fake out.  But, If your meat with bones, you can add double or triple the water content for all the ingredients. 

3. High or low heat to make soup ?                          

I usually use high heat to bring the water to the boiling point then turn the heat low right away and remain the small bubbles boiling.  By this way I could save more time to finish cooking my soup or stew.  You just need to remember, the higher water boiling interaction with food will cook out more meat and bone's flavor to the soup.  Therefore if I want to enjoy the meat more.  I will keep the heat low, after the boiling point.  On the other hand, if I want most flavor in the soup.  I definitely will choose the meat with bone and use high heat to make the rich broth.  

4.  Should I add in with cold water or hot water when the water evaporates during the cooking process?                                  

Well, do you remember " higher water boiling interaction with food would release the flavors from the bones and meat itself to the soup. " So, I wouldn't add in the hot water when I try to make the clear soup, but I would  add cold water for rich broth. 

5. Lid or no lid? 

As long as you control the the heat temperature.  You should notice the heat will get a little higher with the lid on, because we create the more steady temperature inside the cooking pot.  Food will be cooked more evenly through, meat is more tender and easier to falling apart.  But, if you like the soft texture with some bites in it.  I would suggest you cook you soup or stew without the lid on.  Because temperature cook food through outer layer to inside, lack of closed environment, but because of of this reason that we could got that texture with some bites in it.   

6. The last important thing you should know the cooking time for all different ingredients. 

What ingredients need more time or less time to cook, so you can decide when to add in the cooking process.  Large sizes and hard food such as carrot, daikon takes longer to cook, so I would cook them from the beginning.  Potatoes, yum, taro content more starch, good with stew to thick up the sauce and less time to cook through.  But if I want it to thin up the sauce, then I will add it in the front stage of cooking process.  Of course, I will always united the sizes, so the ingredients can be cooked  at the same time.  On the other hand, you can fry or bake all this starch vegetables to seal the outer layer before you cook or add in the cooking pot the last 20 minutes, keep low heat, do not stir.  Soup will be remain clear and see through to the bottom.  

I guess that's enough talking now !!! Are you ready to make some soup with me ? Here is my clear pork soup with wax turnip and butter beans. 

Ingredients: 

1. 2 pounds of pork, cubed about 2 inches in size. 

2. 1 wax turnip skinned, cubed about 2 inches in size.  

3. 1 can of butter beans, rinsed well with cold water and drained. 

4. 1 straw of celery simply break it two parts so it would fit in the pot. 1/4 cup more diced to refresh the soup before you served. 

5. 1/4 cup of roughly chopped cilantro.    

Blanched the pork in the hot broiling water till the color change to white, no blood shows, rise under the cold water.  

Add in the wax turnip, 1 straw of celery, and clean water less than 2 inches above with  all the ingredients.  Bring it to the boiling point, turn the heat down right away, keep the small bubble broiling point.  Seasoning with tiny salt in the beginning of cooking but not fully salted, so all the ingredients will be enhance the flavor, but won't break it down too quickly.  Adjusting the saltiness in the end of cooking. 

You can cover it with or without lid, it's your own choice of your meat textures.  

Cook about 1 hours till the meat is fork tender.  Add in hot water if the water evacuated during the cooking process.   " Do not stir !!! ".  I guaranteed your soup will be full of flavor, clear to see through bowl. Discard the celery straw, then add the butter beans in the end, just to warn it up.  Sprinkles few diced celery and cilantro to refresh the flavors before you served.  

I like to dip this sweet tend pork in some good quality soy sauce, and that wax turnip are pretty interesting just like the marriage of the daikon and sweet potato.  The soft creamy butter beans are busting out the its own skin when I bite into it, then that refresh sweet soup just so lovely.  This is a truly simple comfort, and I can eat this whole day and every day, and never get tired of it !!! 

Follow this way to cook your soup and switch to any ingredients that you like.  Just enjoy the simple life with a little bit more attention.  

大部分的時間我喜歡把食物和各種不同的香料結合在一起, 總覺得有趣而且令人興奮.  那就好比是買了一件簡單大方的洋裝或是可愛的上衣一樣, 接下來我就可以放上不許多不同的配件來展現我的創造力及個性.  這也同樣的代表著我喜愛食物本身的簡單風格.  還記得你最後一次食用豬肉本身的味道嗎？它對於你的感覺是如何呢？或者又是牛, 雞肉的味道還是其它許的蔬菜與水果呢？

我昨天很慶幸的在美國超市買到了一包顏色近淡色粉紅的豬肉約一口大小的尺寸.  瘦肉通常顏色較白, 味道也較淡.  深色的肉則多數有肥肉環繞著, 色紅, 味道也較豐郁.  但最好吃的則是在骨頭附近的肉.  如果你常花很多的時間和奶奶或是媽媽待在廚房裡的話, 你便會注意到這些.  而我所買的豬肉正是這些.  

我還發現了一樣有趣的蠟皮蘿蔔.  它看起來好像是以前奶奶過年過節會買的" 大頭仔薺 " .  奶奶會把它切細絲, 用一點䓤和油快炒.  在我曾是位孩子時卻從未嘗試過, 就是覺得奇怪也不知道是為了什麼? 假使我還能有機會再見到那蔬菜.  我定會好好的嚐一嚐! 

既然我採買了這兩樣新鮮的材料後, 我決定就來燉個豬肉清湯吧, 但如何來做清湯呢？有些要求是從我的經驗和別的大師裡學會的.  

1. 川燙於冷水或熱水中呢？

肉不帶骨的血水較少, 簡單的在滾水中川燙至外層顏色變白, 表面鎖住風味, 沒有血水, 冷水沖洗乾淨即可用來烹煮.  肉類帶骨的較多的殘留物, 所以用冷水替代來煮.  當水溫逐漸增高時, 骨頭裡的渣渣和血水較容易被適放出來.  同樣的方法煮至肉的顏色變了, 無血水出現.  倒掉污水, 肉瀝乾, 用冷水洗淨, 加入乾淨的水便能烹調了. 

2. 煮湯時該加多少水呢？ 

如果肉本身是不帶骨的, 總水量最好不要超過所有材料的2吋高.  這樣湯的味道才不會淡掉.  假使肉是跟著骨頭的, 你大可以加入總材料二倍甚至於三倍以上的水量.  

3. 高溫或低溫來煮湯呢？

我通常喜歡用大火將水煮至沸點, 然後再馬上改至小火.  讓鍋裡呈現出小水泡的狀態下慢慢燉煮.  這樣一來我就可以省下許多燉煮的時間, 但是你必須要記得的是, 高度的水溫波動便容易把肉和骨頭本身的味道煮到湯頭𥚃.  所以呢？我如果想要享受的是肉本身的風味, 我會在沸騰之後保持小火, 並且保持湯的清澈.  另一方面,  我則會選擇帶骨的肉, 並且用大火來熬製濃郁的湯頭.  

4. 如果在煮湯的過程中水分蒸發了, 那是得加冷水或熱水呢？

還記得嗎?  " 高度的水位沸騰流動的作用會容易讓肉和骨頭的風味釋放於湯中嗎？" 所以當我煮清湯時我會加入熱水, 然而, 如果我要做的是濃郁的湯頭, 便是加冷水. 

5. 加蓋或不加蓋?  

如果你能掌握了溫度的控制.  你應該會注意到蓋上鍋蓋的溫度會稍微高一些, 因為你在鍋中製造了一個較穩定的溫度環境.  食物也較容易均勻的熟成, 肉質也較柔軟且用筷子一撥即開.   但如果你喜歡的是肉的外層雖軟卻又帶點咬感, 我則會建議在燉煮滷的過程中是不加蓋的.  因為溫度會從食物的外圍進入, 少了一個悶的作用, 所以也才多了一個帶咬勁的口感! 

6. 最後必須要知道的重點是了解各式食材的熟成時間. 

什麼材料需要多一點的時間烹煮, 什麼又是需要較短時間.  所以你可以決定何時放入什麼食材.  尺寸較大的或是較硬的食材通常需要較多的時間煮熟.  好比紅白蘿蔔需要較長的時間熟成, 所以我會在一開始就放入了.  馬鈴薯, 蕃薯, 芋頭和澱粉值較高很適用於拿來燉煮, 讓湯頭變得濃郁.  雖然熟成時間較短, 但如果一開始便放入一起烹調則能達到湯汁綿密的效果.  當然我還會統一食材的大小尺寸, 這樣才能讓熟成時間一致.  另一方面, 如果你想要的是清湯, 這些含澱粉食材也可以先過油炸過或烤過定型後再烹調, 或是在最後20分鐘內放入, 保持小火, 而且不隨意攪拌.  如此一來湯頭依舊清澈.  

我應該聊的夠多了, 你準備好和我一起來做豬肉清湯和蠟皮蘿蔔以及奶油豆了嗎？

材料: 

1. 2磅的豬肉, 切塊約2吋大小. 

2. 1顆蠟皮蘿蔔, 去皮, 切塊約2吋大  小. 

3. 1 罐奶油豆, 用冷水洗凈瀝乾後備用. 

4.  1 根西洋芹折對半方可入鍋.  再加1/4杯的西洋芹切末, 上桌時提味用. 

5. 1/4杯的香菜末. 

在沸水中川燙豬肉至顏色變白, 無血水, 然後冷水下洗淨. 

加入蠟皮蘿蔔, 一株西洋芹, 別高過於所有材料2吋以上的淨水.  煮沸後馬上改小火, 保持湯裡面的小泡泡沸騰點.  點些少許的塩, 但不足全味.  這樣食材就會有風味而且在烹煮的過程當中, 食材的味道才不至於流失的太快.  在烹調的最後再次做鹹度的調整.  

你可以依照自己喜歡的肉質咬感選擇蓋鍋或不蓋.  

約煮1小時左右直到肉質柔軟可以用筷子劃開.  如果水份在烹調的過程中蒸發掉了, 加入多的熱水.  "千萬不要攪動! " .  我向你保證你的湯一定可以清澈見底.  丢棄那株西洋芹, 加入奶油豆熱一下便行.  上桌食用前灑上芹菜珠和香菜末提味.  

我喜歡將這些柔軟的豬肉簡單的沾上些好醬油食用.  那蠟皮蘿蔔很像白蘿蔔和甜蕃薯的結合.  嘴裏咬開奶油豆表皮時所爆出來的綿密, 還有那份湯頭的新鮮甜美.  這是一種真實又簡單的溫暖.  我可以吃上一整天或更多的天數, 也不會厭倦! ~ 

依照這樣的煮湯方式隨意更改材料吧！多花那麼一點點的心思, 好好地, 簡單享受人生 !!!

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.