香腸肉雜煮湯 Sausage & Everything Soup

這鍋湯說起來其實也沒有什麼一定的食譜，掌握了基本的概念，冰箱裡、櫥櫃裡幾乎任何食材都可以拿來用，總之是道非常適合秋冬的總匯湯品，而且只需要用到一刀一砧板、一大湯鍋，刀法快的話 30分鐘內就可以上桌。

To be honest, there's no exact recipe for this soup. Once you got the idea, almost anything in the fridge and pantry can be added. This is a soup for autumn and winter. And all the tools you'll need are a knife, a cutting board, and a pot. If you work pretty fast, it can be done in 30 minutes!

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南瓜肉醬義大利麵 Butternut Squash Pasta

秋分：今年的秋分在 9月 22日加州時間 7:29PM，也就是秋天來了

南瓜是最有秋天味的蔬果之一，儘管它屬於澱粉質蔬果，對於我的妊娠血糖沒什麼正面幫助，但因為它仍然是個營養豐富的好食材，就拿它來做個義大利麵醬吧！

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香煎薯塊 Pan-fried Potatoes

首次上桌老公還以為是餐廳外帶回來的香煎薯塊，再次製作就來做個筆記吧



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脆皮燒肉 Crispy Roast Pork Belly

每次在港式餐廳吃到這道菜總是會特別開心，不油不膩的口感、卡滋卡滋的脆皮，讓人一口接一口非得吃到盤子見底才停筷。這麼一道看起來可以當桌上主角的體面菜色，做起來竟是那麼的簡單，而且似乎不容易失敗！

Having this in a Hong Kong restaurant makes me happy every time. Not greasy and the pork skin is so crunchy that you won't be able to put your chopsticks down until it's finished. I'll say it can be a main dish on dining table, and the how-to will surprise you, in a good way -- it's so easy and seems foolproof!

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免揉比薩麵團 No-Knead Pizza Dough

前一天晚餐後把材料秤量好、攪一攪，放在桌上不管它，睡前放進冰箱冷藏，隔天就有漂亮的比薩麵團可以用。要跟隨經典口味、模仿喜歡的比薩店，或是隨心所欲搭配配料，比薩是個輕鬆上菜、全家都愛的選擇。

Measure and mix all the ingredients after dinner, leave it on the counter, and put it into fridge before bed. The next day you'll have a beautiful pizza dough. You can make it classic, copy your favorite pizzeria, or top with whatever appeals to you. Pizza is something you can easily make and everyone in the house will love.

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私房番茄肉醬 Tomato Sauce (my way)

其實這份食譜刊出來還真是有點不好意思，但想想主要還是為自己做筆記的成分比較大，所以當然要記下這個用罐頭番茄初次煮出自己滿意味道的做法。

會做肉醬、喜歡吃義大利麵的，人人都有自己的版本，這是我的版本，清爽的番茄肉醬。

Well... it's kinda embarrassing to post this. But after all this blog is mostly my cooking records, I have to type it and post it, the first time having satisfying result using canned tomatoes.

Everyone has their own recipe, this is my version, a light tomato meat sauce.

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廚房女神奈潔拉：義大利式大盤烤 Nigellissima: Italian Traybake

食材全部放進大烤盤，調味料一撒，推進預熱好的烤箱，接下來只要等著計時器響、烤盤取出，就可以準備餐具稍後上桌了。這麼省事優雅的下廚方式，卻能端出一盤澎湃的菜餚，能不收進口袋嗎？

Put everything in a baking pan, sprinkle and drizzle with condiments, send it into a preheated oven. Then next, all you need to do is just waiting for the timer to go off, set the table, and be ready to enjoy. Such an easy and elegant way to cook a hearty meal, it must be a keeper!

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雞肉炒飯與番茄蛋 Chicken Fried Rice with Tomatoes & Egg

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蘋果紅棗雞湯 Chicken Soup with Apple & Jujube

這是一道我家那煮什麼吃什麼的先生會主動點餐的雞湯，原始的食譜來自矽谷美味人妻。

一開始是因為 KT在這道菜名上加了「美容」兩字，又有「蘋果」、「紅」棗等字眼，讓人直覺想到白裡透紅的好氣色，所以就有這麼個印象擱在心上；後來某次買到兩顆不好吃的蘋果，偏乾澀、缺少香氣，乾脆拿來入菜好了。

這一試成主顧，真好吃！

如果使用的是已經切好的雞肉，那這道湯品真是省事無比，所有材料入鍋一個小時就有好湯上桌；美味程度呢？我家先生說他覺得可以當年菜呢！

My husband literally eats everything I cook. This soup is something he'll suggest when I want to make chicken soup. The original recipe is from KT (in Chinese.)

KT named it with keywords like "good to skin beauty," so it got my attention. Then there was a time we got 2 apples which were not that good, kind of dry, lack of fragrance. So I used them in cooking.

Wow, amazing!

If using pre-cut chicken, this soup can be done in an hour. It is so delicious that my husband thinks it could be on Chinese New Year's table.

蘋果紅棗雞湯

修改自矽谷美味人妻：好喝高湯的3大祕訣- 蘋果紅棗美容雞湯

材料：

• 雞 半隻，切塊（不切也行啦）
• 蘋果 1 顆，去皮去核切大塊
• 紅棗 7-8 顆
• 薑片 3-5 片
• 米酒 2-3 大匙
• 水 適量，蓋過食材就好
• 鹽 適量

做法：

1. 雞肉放入冷水鍋中，大火加熱到剛好滾，離火倒掉濁水，在流動清水下將雞肉表面沖洗乾淨。
2. 雞肉放回鍋中，放入蘋果、紅棗、薑片，加入米酒，倒入蓋過食材的冷水，加蓋大火加熱到滾。
3. 水滾之後維持在大滾的狀態 40分鐘，可適當調整火候以免湯水溢出，有需要時開蓋撈掉浮沫。
4. 40分鐘後轉成中小火續煮 20分鐘，煮好後加入適量的鹽調味即可。

Chicken Soup with Apple & Jujube

Adapted from KT's blog

Ingredients:

• half chicken
• apple 1, peel, core, and cut into chunks
• dried jujube 7-8
• fresh ginger root 3-5 slices
• rice wine 2-3 Tablespoons
• water
• salt to taste

Directions:

1. In a stock pot filled with cold water, put chicken in, and bring to a boil over high heat. Pour away the water and wash the chicken under running water. By doing so the soup will be clearer.
2. In the same pot, put in chicken, apple, jujubes , ginger slices, add rice wine, then add water to just above all the ingredients. Cover and bring to a boil on high.
3. Keep the soup at a rapid boil for 40 minutes. Adjust heat if need to avoid a boil over. Skim the scum as needed.
4. After 40-minute boil, lower the heat to medium-low and simmer for another 20 minutes. Season with salt to taste.

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鹹蛋糕 Savory Steamed Cake

台灣滿多料理小吃都是鹹中帶甜的滋味，食譜中也常常看到糖的出現，尤其是有用到醬油的時候。

蒸的鹹蛋糕做法很簡單，配料可以千變萬化。我看過有用肉臊、油蔥酥、起司、各種蔬菜、培根... 可以好好運用想像力！

這次我用了蔥花和肉鬆，還有一些紅蘿蔔絲是要給兒子吃的，因為我還不想讓他吃肉鬆這種加工品。

不知道這種味道是不是就是日文說的「umami」？管他的，好吃就好...

In Taiwan, people love food tastes savory and sweet at the same time. Just like you'll find sugar in most Chinese recipes, especially along with soy sauce. 

This steamed cake is easy to make, and I believe there are infinite variations -- you can put whatever toppings you like. I've seen recipes with Taiwanese minced pork, fried shallots, cheese, vegetables, bacon... Can't wait to try them!

This time I put green onion and pork sung, also grated carrot for my toddler (since I don't want him to eat pork sung, which is processed.)

I'm not sure if this is what the Japanese say "umami." Can we just eat without tempting to find out the exact answer?

沒有肉鬆的這邊是兒子的紅蘿蔔口味 | The one-third without pork sung is for my toddler.

鹹蛋糕（12兩土司模或是 8吋圓模）

材料：

• 雞蛋 4顆，室溫
• 糖 120 克
• 低筋麵粉 140 克（或是中筋麵粉 122 克＋玉米粉/太白粉 18 克）
• 鹽 2 克
• 泡打粉 3 克（可省略）
• 配料（蔥 3支切碎、肉鬆、紅蘿蔔絲、芝麻、鹽）

做法：

1. 準備好蒸籠，裝水加熱到溫溫的。模具塗油或是鋪上烘焙紙。
2. 麵粉、鹽、泡打粉一起過篩。
3. 取一個大碗將雞蛋和 1/3的糖打散，繼續分次加入剩餘的糖並高速打發，直到攪拌器舉起麵糊滴下有明顯的褶子，體積增為三倍大，而且顏色泛白。
4. 蒸籠水再次加熱。
5. 加入 1/3的麵粉，輕輕大動作拌勻，重複此步驟拌入所有的麵粉。
6. 將一半的麵糊倒入烤模，放入蒸籠用中大火蒸 10分鐘。
7. 蛋糕在蒸的同時準備配料，將蔥花、紅蘿蔔、芝麻和少許油、鹽拌勻，肉鬆準備好在一旁。
8. 輕輕將一半的配料鋪到蛋糕上，倒入剩餘的麵糊，再把另一半配料輕輕鋪在最上面。
9. 同樣以中大火繼續蒸 20分鐘。
10. 將蛋糕從蒸籠中取出，在模具中靜置 10分鐘再脫模，完全放涼。

Savory Steamed Cake (a 9x5 loaf or 8" round cake)

Ingredients:

• eggs 4, at room temperature
• sugar 120 g
• cake flour 140 g (or all-purpose flour 122 g + cornstarch 18 g)
• salt 2 g
• baking powder 3 g (optional)
• toppings (green onion 3 stalks chopped, pork sung, grated carrot, sesame seeds, salt.)

Directions:

1. Prepare a steamer with water. Heat the water to warm. Grease or line a loaf pan or cake pan.
2. Sift flour, salt, baking powder together.
3. In a large mixing bowl beat the eggs with 1/3 of the sugar until bubbly. Keep beating on high and gradually add the remaining sugar. Beat until the ribbons, triple in volume and pale.
4. Heat the steamer to bring to a boil.
5. Gently fold in 1/3 of the flour into egg mixture. Repeat to fold all the remaining flour in.
6. Pour half the cake batter into the pan. Steam on medium-high for 10 minutes.
7. While the cake is being steamed, prepare the toppings. Mix green onion, carrot, and sesame with a little oil and salt. Have the pork sung nearby.
8. Gently spread half the toppings onto the steamed cake. Pour the remaining batter, and top with the remaining toppings.
9. Steam for another 20 minutes on medium-high.
10. Let the cake cool in its pan for 10 minutes before unmold and let cool completely.

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廚房女神奈潔拉：烤菠菜，瑞可達起司和肉豆蔻 Nigellissima: Spinach Baked with Ricotta & Nutmeg

最近正在想著要讓全家人吃多一點蔬菜，但是除了中式快炒之外其他的烹調方式我都不是很熟悉；因此當我在書中看到這個食譜時，馬上就列入待做菜單當中。

而且我也在激勵自己不要因為缺少某些材料就不去嘗試，就買啊！不然就查查看有沒有替代品（但是用替代品或是直接省略，就不能抱有太大的期望成果會一模一樣。）這次我就認識了瑞可達起司。

I'm trying to get myself and my family eat more vegetables recently. But I'm not familiar with different cooking method other than Chinese stir-fry. So when I read this recipe in the book, I listed it as recipes-to-try.

And I'm not letting myself shy away from trying a new recipe just because the lack of some ingredients. Just get them or find substitutes (but don't expect the very same results.) In this case, I got to know ricotta cheese.

簡單又好吃，（又美麗！）這個烹調方法值得學起來
Easy, tasty, and pretty!! A keeper.

烤菠菜，瑞可達起司和肉豆蔻

修改自奈潔拉的食譜：廚房女神奈潔拉 義式美味快速上桌 p.115

材料：

• 橄欖油 1大匙
• 大蒜 1瓣，切碎或壓成泥
• 嫩菠菜和其他綜合葉菜 150克
• 蘆筍 150克，去硬皮，切成一口大小
• 苦艾酒 2大匙
• 帕馬森起司 3大匙
• 瑞可達起司 2大匙
• 鹽、胡椒 適量
• 肉豆蔻粉 適量
• 雞蛋 2顆，打散

做法：

1. 烤箱預熱 400F/200C。烤盤抹油。
2. 在爐子上加熱橄欖油、蒜末，葉菜和蘆筍入鍋炒到軟。
3. 加入苦艾酒，繼續拌炒到葉菜縮小。關火。
4. 拌入所有其他材料，倒入烤盤、送入烤箱烤 10分鐘。
5. 靜置 5分鐘再享用。

Spinach Baked with Ricotta & Nutmeg

Adapted from Nigella's recipe in Nigellissima: Instant Italian Inspiration

Ingredients:

• olive oil 1 Tablespoon
• garlic 1 clove, minced
• baby spinach and mixed greens 150 g
• tender asparagus 150 g, peel and cut into bite size.
• dry vermouth 2 Tablespoons
• grated parmesan 3 Tablespoons
• ricotta cheese 2 Tablespoons
• salt & pepper
• ground nutmeg
• eggs 2, beaten

Directions:

1. Preheat the oven to 400F/200C. Grease a baking pan.
2. Heat the oil and garlic on stovetop, then stir-fry the greens and asparagus until they softened.
3. Add the vermouth. Keep stir-frying until the vegetables shrink. Remove from heat.
4. Add all the other ingredients. Pour into the baking pan and bake for 10 minutes.
5. Let it sit for 5 minutes before serving.

和義大利麵拌一拌，就是我和兒子的蔬菜多多午餐。
Served with some campanlle, this is our lunch loaded with vegetables!

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廚房女神奈潔拉：肉披薩 Nigellissima: Meatzza

I can't believe how delicious this is when I was reading the recipe. It's so easy to prepare and can be done in 30 minutes. It's a keeper!! And I'm gonna cook some rice or pasta next time. Or just use a slice of bread!

Oh I love the bold but fresh taste which only comes from real, natural food.

Ground meat (I used half beef, half pork,) oatmeal, eggs, garlic, parsley, parmesan, salt & pepper. Chopped tomatoes, garlic, oil, oregano, salt & pepper. Mozzarella and basil.

Looks like a long list of ingredients, but believe me, you'll need those spices and herbs.

(I topped it with some chopped basil before baking, and the basil turned darker. I don't care. But next time I'll mix the basil with tomatoes.)

在看食譜的時候實在沒想到這道會這麼美味！備料簡單、又很快速，30分鐘內就可以上桌。這當然要收藏起來變成家常菜啊！下次我要配點飯或是義大利麵，吐司也行啦！

最近真的是很愛這種只有天然食材才有、既濃郁又舒爽的味道。

絞肉（我用牛豬各半）、燕麥、雞蛋、大蒜、巴西利、帕馬森起司、鹽和胡椒。番茄碎塊、大蒜、油、奧勒岡、鹽和胡椒。馬芝拉起司、羅勒。

看起來有點長的食材清單，但那些香料是不可或缺的。

（我把一些羅勒切碎一起進爐烤，顏色就變深了。我是不介意啦，不過下次要把羅勒和番茄拌在一起，比較美。）

原版食譜：肉披薩，廚房女神奈潔拉 義式美味快速上桌 p.72

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茴香籽與迷迭香豬肉；直麵，柑橘、大蒜和麥麩 Fennel Seeds & Rosemary Pork; Spaghetti with Citrus & Garlic Wheat Bran

Jamie Oliver X Nigellissima.

Original recipe:

Roast Pork Party Kebabs by Jamie Oliver

Spaghettini with Lemon & Garlic Breadcrumbs by Nigella Lawson in her book Nigellissima.

I don't really know about meat, so I just cook with any meat part I have or feel good to eat. This time I cooked with pork picnic roast. Rubbed the pork with fennel seeds, rosemary leaves, minced garlic, and salt. Roasted in an oven preheated to 500F/260C, turned down the temperature to 400F/200C after putting the meat in. Roasted for 1 hr and 10-20 minutes. Let it rest for 10 minutes before carving.

And I don't have lemons and breadcrumbs (even bread!) at hand so I used a cuties and wheat bran. Spaghetti cooked to al dente, mixed with extra virgin olive oil, citrus juice, minced garlic, crushed red pepper, salt, and some pasta water. Then the wheat bran which was pan-fried with citrus zest to golden brown, added some parsley. Yum yum yum!

*Please noted: I don't think it's proper to list the detailed recipes here especially when they're not my invention. I'm just sharing my cooking experience and most of all, it's kind of my cooking/baking notes.

奧利佛 X 奈潔拉

原版食譜：

Roast Pork Party Kebabs by Jamie Oliver

細直麵，檸檬、大蒜和麵包屑，廚房女神奈潔拉 義式美味快速上桌 p.21

其實我也不是很懂肉的部位，都是看手邊有什麼、或是覺得什麼部位滿好吃就拿來用。這次用的是豬肩肉。將茴香籽、迷迭香、蒜沫、鹽抹在豬肉表面，然後送進預熱到 500F/260C的烤箱，將溫度降到 400F/200C烤 1小時 10-20分鐘。出爐後靜置 10分鐘再切。

義大利麵的部分，家裡剛好沒有檸檬了，也沒有麵包屑（連麵包都沒有），所以我就用小橘子和麥麩。義大利麵煮到剛剛好的熟度，拌入特級初榨橄欖油、柑橘汁、蒜末、乾燥紅椒片、鹽、以及適量的煮麵水，再拌入和柑橘皮屑一起炒成金黃的麥麩、還有巴西里。好吃好吃呀！

*註：這食譜並非我原創，因此就不詳列了。純分享下廚經驗、做個記錄。

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廚房女神奈潔拉：豬五花，辣椒和茴香籽 Nigellissima: Pork Belly Slices with Chilli & Fennel Seeds

Fennel seeds. It's a new spice in my kitchen. And also fennel bulb. I did had fennel leaves and egg stir fry before, my grandma made that sometimes, and usually with a hint of rice wine and sugar. But the bulb? Never seen it in my home country.

So it's a fennel theme lunch today. (Is it? What about the pork??)

茴香籽，新的香料！茴香球莖也是，以前有吃過阿媽做的茴香葉炒蛋，帶著米酒和糖的味道，但球莖在台灣可是從來沒見過。

今天的午餐很茴香。（咦？主菜不是豬五花嗎？）

My pork slices are rather thin, 60 minutes in the oven is enough. | 我的豬五花很薄，烤 60分鐘就夠了。

Garlic, olive oil, fennel seeds, dried chilli flakes, salt. That's all.
蒜末、橄欖油、茴香籽、乾辣椒片、鹽，就這樣。

Oh beautiful! | 真美的畫面

Fresh fennel slices, chopped tomatoes. | 新鮮茴香切片、番茄丁。

Mix the oil, fennel slices, tomatoes with pasta and spinach. My boy had it for lunch, too.
Next time I should give him a serving without chili.
烤盤裡的油、茴香片、番茄丁、義大利麵、菠菜拌一拌。兒子也一起吃。
下回應該要準備一份沒加辣椒片的給他。

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茄汁雞翅 Ketchup Wings

這份食譜是改編自松露玫瑰的「拯救小廚房的烤箱 100道」，松露姊姊的食譜都很淺顯易懂，成功率也很高喔！

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迷迭香檸檬雞腿排 Rosemary Lemon Chicken

When I was in college, there's a restaurant named Richard's. About 7 out 10 times I would order rosemary chicken. It was my first impression of rosemary.

I got a potted rosemary on my balcony 2 weeks ago, since then I've been thinking about making a dish with rosemary and chicken thigh, trying to find an opportunity to use my herb.

This recipe is from Minimally Invasive (I like the subheading "a little bite won't kill you...") Please click on it to get the recipe. Here below I'll only list it in Chinese.

I love the fragrant smell in the house when roasting it. And it's yummy!! So simple, so delicious.

A little tip to share: Before squeeze lemon juice, put whole lemon in microwave oven for 10 sec. Slice in half, squeeze with cut side against your palm. The seeds will be in your hand.

大學的時候，學校附近有家餐廳叫理查坊，我很常點他們的迷迭香雞腿排，那是我對迷迭香的第一印象。

大約兩週前，我家陽台上多了盆迷迭香，從那之後我就一直想要做一道迷迭香雞腿，很想用用我的迷迭香。

原始的食譜來自 Minimally Invasive（網站副標題「小小一口不會害死你...」實在很有趣味），以下我以中文列出食譜。

這道料理很簡單，很美味，進烤箱烤的時候家裡都是芳香的氣味，好棒。

小撇步分享：擠檸檬汁之前，將整顆檸檬放入微波爐微波 10秒鐘，取出切對半，切面朝手心握著擠汁，檸檬籽就會留在手心裡喔！

迷迭香檸檬雞腿排（3人份）

材料：

• 迷迭香 2枝 + 葉子 1 1/2大匙
• 蒜頭 2 大瓣，拍扁或壓成泥都可以
• 乾燥紅辣椒片 適量（就是吃比薩會附的那種，red pepper flakes）
• 檸檬 2顆
• 初榨橄欖油 2 大匙
• 雞大腿肉 4-6塊（原食譜是帶皮帶骨，我用去皮去骨）
• 紅皮馬鈴薯 3/4 磅，小顆對半切，稍大顆的切 4塊
• 鹽巴 適量
• 褐色蘑菇（crimini mushrooms）8-10 oz，切成適當大小

做法：

1. 前一晚先醃雞肉：將迷迭香葉 1 1/2大匙、蒜頭、紅辣椒片、鹽 2小匙放在砧板上一同切碎混合，放入醃肉的容器中，擠入 1顆檸檬的汁，加入橄欖油，將雞肉逐塊放入、兩面都沾上醬汁，然後連同擠過汁的檸檬一起放冰箱隔夜。
2. 烤箱預熱 450F/230C。將馬鈴薯放入加了些許鹽的冷水煮開到軟，大約中大火 8分鐘，水分瀝乾。
3. 熱一個平底鍋，將雞腿肉放入，加蓋以中大火煎 5分鐘上色（若是帶皮的，就皮朝下煎）。
4. 在烤盤中放入馬鈴薯、蘑菇，將雞肉鋪在上面，倒入醃肉的醬汁，擠進另一顆檸檬的汁液，把檸檬也都放上去，放上 2枝迷迭香（我家的迷迭香剪下來短短的，所以我用 6短枝），放入預熱好的烤箱烤 20-25分鐘。

I didn't really mince and mash them. Still worked great. | 我沒有把醃料切很細碎，一樣很入味。

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