煎牛排晚餐 –
用了Costco买的Bone in rib eye steak
迷迭香(rosemary), 百里香(thyme), 蒜(不用剥皮), 锺烂, 跟橄榄油, 盐, 胡椒一起把牛排抹匀腌几个小时,
用厚铁锅拼命烧热, 我是在外面炉上烧的, 放入牛排(切掉外围的肥肉, 取下香料,怕烧焦), 两面各煎4-5分钟, 肉内温度达118F就取出, 松盖锡纸保温和歇息, 铁锅加黄油把香料炒香待会儿浇在牛排上,
另做了个Blue cheese compound butter:
用Blue cheese, butter, brandy活在一起, 卷成圆筒型, 放冰箱冷藏, 用时切块, 放在牛排上, 还有用在烤土豆上:
烤土豆, Baked potatoes:
Poke some holes with a fork, drizzle with olive oil, and bake in 375F oven for 1 hour.
Serve with blue cheese compound butter and chopped parsley.
炒蔬菜, Sautéed veggies:
Sugar snap peas, red bell pepper and sweet purple onion sautéed with extra virgin olive oil and seasoned with salt and black pepper.
他们实在等不下去啦, 开吃!
尾声:
Lemon meringue tart
很容易, 很好吃的甜点, 本来只是做 Tart, 可是多出来的蛋白就干脆打成了meringue再烤一下, 没想到是特别好吃.
American Test Kitchen 的Lemon Tart的方子:
Meringue is from Williams-Sonoma’s Baking Essential Lemon Meringue Pie.
Crust:
用food processor 打匀, 捏成团, 进冰箱 1小时, 杆平放在Tart pan 里, Blind bake at 375F for 20 minutes 金黄,
Filling:
蛋黄,蛋, 糖拌匀, 倒入柠檬屑和柠檬汁, 放炉上用中小火加热煮成糊糊, 趁热过沥, 倒入挞壳盘里, 375F烤15分种, 取出, 略冷却, 这时蛋白料打发, 倒在挞上, 进烤箱, 350F烤10分钟, 金黄.
儿子在跟我抢啊, 我拍都来不及拍完就給他吃完啦, 还说, “this really hits the spot.”
这就是我爱做饭的动力.
