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本帖最后由 tingnishuo 于 2014-5-19 11:37 编辑
两个菜谱
焖茄子
¼ cup Extra Virgin Olive Oil
1 large onion / 8 oz coarsely chopped
2 red peppers /10 oz cut into 1cm cubes
½ Eggplants / 10 oz cut into 2cm cubes
1 Zucchini / 10.5 oz cut into 1cm cubes
1 Tomoto / 8 oz cut into 1cm cubes
4 cloves of garlic, chopped
Bouquet garnl (collection of herbs)
Chopped fresh parslet, thyme and bay leaf)
Sea salt
Freshly ground pepper
Toss eggplant with sea salt and leave for 2-4 hrs (or overnight). Prior to cooking, rinse eggplant to remove excess salt; pat dry with paper towels or a clean kitchen towel.
5 minutes prior to cooking, preheat your Staub Cocotte over medium heat. Add the olive oil to the Cocotte. Add the onion, garlic, red pepper, and eggplant to the Cocotte and stir to combine and coat with olive oil. Season with salt and pepper and cook over medium heat for 20 minutes. Add zucchini and cook for 10 minutes. Add tomato and cook 10 minutes. Remove from heat and taste. Adjust seasoning add chopped parsley and serve.
¼杯特级初榨橄榄油
1个大洋葱/8盎司，切碎
2个红辣椒/10盎司，切成1cm的块
½茄子/10盎司，切成2cm块
1个西葫芦/10.5盎司， 切成1cm的块
1个蕃茄/8盎司，切成1cm的块
4瓣大蒜，切碎
切碎的新鲜香菜，百里香和月桂叶）
海盐
现磨胡椒
适量海盐腌茄子2-4小时（或过夜）。
烹调前，冲洗茄子以除去多余的盐，用纸巾或干净的厨房毛巾吸干茄子。
中火预热5分钟，预热你的Staub锅。到橄榄油于锅中，放入洋葱，大蒜，红辣椒和茄子，翻炒。
用盐和胡椒调味后，中火煮20分钟。
再加入西葫芦，煮10分钟。
再加入番茄，再煮10分钟。
关火调味，加入切碎的香菜即成。
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1 whole chicken broken down into breasts thighs and drumsticks ( or 2 lbs bone in chicken thighs)
Sea salt
Freshly ground pepper
2 lbs butter
1 onion chopped
1 clove garlic – crushed
250g /9 oz ( ½ lb) small white mushrooms (quartered）
250g slob smoked bacon, cut into o.5cm by 1cm pieces
2 springs of rosemary
1 bay leaf
1 cup white wine
1 tbsp Beurre Monier (kneaded butter)
10-12 baby red or baby golden potatoes –halved
Garnish
Bouquet garnl (collection of herbs)
Chopped fresh parsley, thyme and bay leaf)
Season the chicken liberally with sea salt and block pepper.
Prepare other ingredients and have ready to add to your Cocotte.
Prepare Beurre Monier by combining 1 tbsp butter with 1 tbsp of flour. Knead them together so that they are well combined. 5 minutes prior to cooking.
Preheat your Cocotte over medium heat.
Add bacon Lardons and sauté gently until the fat has rendered and the bacon is crisp (approximately 10 minutes).
Add chopped onion, mushrooms, garlic, and the rosemary springs to the Cocotte and cook with the bacon, stirring regularly, until the onion is golden and soft.
Remove onion/bacon/mushroom mixture and reserve.
Raise heat to medium high and add 2 tbsp butter to the Cocotte.
Brown chicken pieces over medium high heat until well browned. ( sauté the chicken in two batches to avoid crowding).
Once the chicken is browned, pour off excess fat and deglaze the pan with the white wine ( be sure to scrape up carmelized, bits on the bottom of the Cocotte).
Add Beurre Manier to the pot and stir to dissolve. Return, chicken and onion/mushrooms to the pot.
Add bay leaf distribute potatoes evenly among the chicken pieces.
Cover and cook on the stove top over medium low heat (temperature should be adjusted to maintain an even simmer).
Braise for 30-45 minutes until the chicken is cooked through.
The lid can be removed and the contents browned under the broiler prior to serving (this is not essential).
Garnish with chopped parsley and serve.
1整只鸡切块（或2磅带骨鸡腿）
海盐
现磨胡椒
2磅黄油
1个洋葱切碎
1瓣大蒜 - 粉碎
250克/ 8盎司（½磅）小白蘑菇
250克培根，切成o.5cmX1cm小块
2条新鲜迷迭香
1片月桂叶
1杯白葡萄酒
1汤匙 Beurre Monier 黄油
10-12个小红土豆 或金色小土豆（减半）
切碎的新鲜香菜，百里香，月桂叶
用海盐和胡椒粒腌制鸡块，同时准备其他配料。
Beurre Monier 黄油1汤匙和1汤匙面粉，混均成黄油糊待用。
提前5分钟中火预热铁锅。
放入培根，轻煎至脂肪析出，至松脆（约10分钟）。
加入切碎的洋葱，蘑菇，大蒜，迷迭香，和培根一起翻炒，直到洋葱柔软呈金黄色，到出待用。
调高火力至中高，加入2汤匙黄油。
放入鸡块，炒至外皮焦黄。炒鸡肉可以分批进行。
倒出煎鸡块析出的多余脂肪，用白葡萄酒来清除锅底焦块。
将黄油糊加入锅内翻炒。再倒入鸡肉和洋葱/蘑菇。
将月桂叶均匀地分布土豆鸡块中。
盖上盖子，用中低火煨煮，火力应可以调整。
焖30-45分钟，直到鸡肉熟透。
出锅前可以揭开盖收汁，如果喜欢，可稍长时间以使得鸡块呈焦黄色。
洒上切碎的香菜即成食用。 |
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