这两天费城暴热，出去玩得很累，也没有胃口吃东西，就做了两个清爽的小菜
酸甜奶酪西红柿
这个是Ming Tsai的方子，看似简单，实则非常好吃，烤过的山羊奶酪入口即化，香的无以形容。
简单的说就是西红柿切薄片，山羊奶酪一片，粘上白芝麻（偶没有，用了黑芝麻），放在西红柿上面，烤箱开到最热，放进去2-3分钟就可以了，主要是toast一下芝麻和热一下奶酪。
配的汁是洋葱炒软，放一些蔓越莓干（甜）和葡萄醋（酸），浓缩就可以了，具体用量见下面的英文配方。
偶用了两种西红柿，黄色的也很好吃~ ：）
1/2 red onion, thinly sliced
1/4 cup dried cranberries
1 cup naturally brewed balsamic vinegar
1 log goat cheese, sliced into 1-inch disks using dental floss
1 cup white sesame seeds, not toasted
2 ripe tomatoes, cut into 1/2-inch slices
1 teaspoon sesame oil
2 tablespoons canola oil
Kosher salt and freshly ground black pepper to taste
Canola oil
Preheat broiler to high broil. Coat a medium saute pan over medium-high heat lightly with oil. Add onions and saute just so slightly soften, about 1 minute. Add cranberries and balsamic vinegar and simmer until thickened and reduced by 75%, about 5 minutes. Place sesame seeds on a plate and press one side of goat cheese disks into seeds. In a small bowl, combine the 2 oils. Place tomato slices on a heat-proof plate, season with salt and pepper and top with goat cheese. Drizzle sesame-canola mixture over goat cheese. Place under broiler until sesame seeds begin to color and cheese has softened, about 1-2 minutes. To serve, drizzle cranberry-balsamic syrup over goat cheese and enjoy, being careful of the hot plate.
小天使草莓沙拉
其实这个应该叫Rhubarb and strawberry salad. 但是不知怎么回事，我看到rhubarb就会想到小天使。正确的翻译是大黄，意境一点都没有啦。
大黄一大根，切成小段。在香草糖浆（50g 糖，半杯水，一小匙香草精华）中小火煮至软，约20分钟。
草莓切成片，中间扔几片泡好的杏脯，就好了。经典的搭配，好吃归好吃，但不算太惊艳。目前为止吃过的称得上极品的是做过的腰果蛋糕+大黄+红酒糖浆+pastry cream. 不过这个沙拉更简单易做。
上面的脆片是草莓口味的，太甜太腻，绣花枕头，我一般是不吃的（当然是可吃的）。
In case 您也想玩玩这个脆片，方子在此
6.75TBSP 草莓汁
200克糖
60克面粉
125克黄油
（这个是书上的原方，我用了1/5的量，还作了很多呢）
按照糖，面粉，草莓汁和融化黄油的顺序逐一混合作成糊，薄薄的抹在silicon mat上面，356度（华氏）或180摄氏度烤到脆，5-8分钟吧，最后开开烤箱门，让水分挥发。用铲子弄出来就可以了。 
酸梅鱼肉萝卜
原方是虾和萝卜，我家没有虾，鱼肉也还不错，就是没有虾弹牙，用了虾就完美了--啊，不对，要是再有shiso就完美了，我用了香菜，表拍砖啊~ ：）
来自于美食家杂志
That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.
by Maggie Ruggiero
For Salad
1 (10-oz) piece daikon radish, peeled
3/4 lb medium shrimp, peeled
1 tablespoon vegetable oil
For dressing
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
Equipment: an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)
Prepare daikon and shrimp for Salad:
Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below).
While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper.
Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.Make dressing:
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl.
Assemble salad:
Stir shrimp into dressing.
Cooks' notes:
•Daikon comes in many shapes and sizes; you may have to cut or quarter your piece to get slices about 5 by 1 inch.
•Shrimp can be cooked 30 minutes ahead and kept at room temperature.
•Dressing, without shiso leaves, can be made 3 hours ahead and kept at room temperature. Stir in shiso leaves (and shrimp) just before serving.
榛子香蕉鸡尾酒
本来做了榛子香蕉鸡尾酒，但是没有好看的杯杯，结果根本看不出是鸡尾酒。呜呜~ 不过玩了一天，累的散架，热得要命，没气力做饭的时候，来这么一杯冰冰凉的饮料，够爽！香蕉补充能量，接着玩咯！
从网上乱找一张照片，但是我保证，这个鸡尾酒绝对好喝
1.5 parts Kahlua hazelnut
1 part malibu tropical banana or just 1 normal banana
1 part half and half
1 cup ice cube
blend them together.
费城13街&栗子街的酒类专卖店Kahlua几乎打半折，好优惠的价格，爱玩酒的朋友快去抢啊！
