February ’11: 蜜汁燒鴨 + 鴨肉八珍湯

蜜汁燒鴨

I got this duck for 2.99/lb, regular price (in Kingston anyway) is 3.99/lb.  After researching and worrying what to do with the two ducks I bought, I decided to try to roast it.  I have roasted many whole chickens since second year.  Roast duck is a bit more complicated but very doable.    I think I got a nightmare the night before I was going to roast it 🙄 .  Thankfully the duck ended up to be very very very moist and juicy 😀

醃製中的鴨子~

Ingredients:

Long Island Duck…………………………4 to 5lb

醃料:

老抽…………………………………………………..5勺
料酒…………………………………………………..2勺
生薑、蔥末、鹽………….…………………..適量
八角、桂皮、花椒 (打碎)………….小半碗
清水………………………………………………..小半碗

上皮料 :

Balsamic vinegar…………………………..60g
蜂蜜………………………………………………30g (加小量熱水溶解)

Procedure:

  1. Rinse the duck thoroughly, inside and out, under a cold running tap and pat dry with a paper towel.
  2. Pierce the skin of the duck all over with a cocktail stick or a thin bladed knife, at 1 inch intervals.
  3. Dry the duck inside and out using paper towel, if necessary trim excess skin and fat from neck area and cavity. Remove giblets from cavity.
  4. Thoroughly salt the inside and outside of the duck. Let sit for 15 minutes.  Meanwhile prepare the marinade sauce.
  5. Rinse the duck thoroughly. Pour and rub marinade inside and outside of the duck.  Let sit overnight or 1 day.  Turn the duck once during the marinating period.
  6. The next day remove the duck from the marinade.  Pat the duck as dry as possible, then put it on a rack and stick it in the fridge for at least 1 hour. You want the duck to be cold with very dry skin when it goes into the oven as it will take a while to render out the fat from under the skin without overcooking the meat. (Traditionally you should hang the duck and let it air-dry for 3-4 hours)
  7. Preheat oven to 300°F. Tuck wing tips under bird and tie the legs together using kitchen twine. Wrap the wings and the legs with aluminium foil.  Pour 2 cups of boiling water into the roasting tray.  Place breast side up and roast until skin begins to leech out fat, about 1 hour.
  8. After an hour, carefully remove duck from the oven and flip over, so that the breast side is down. Roast for another hour, then remove from oven and turn the bird breast side up again. Place back in the oven and roast until skin begins to brown, about 30 minutes, baste every 15 minutes.
  9. Meanwhile, combine honey and vinegar. Once the duck is finished roasting, remove from the oven and increase oven temperature to 425°. Allow to preheat for 15 minutes. Place duck back in oven and roast until skin is crisp, about 10 minutes. Remove from oven and brush on glaze, place the duck back in the oven and roast until glaze looks sticky, about five minutes. Let duck rest then carve.

Tip:

If you want to keep the fat, just let it cool a little bit, then pour the fat and any remaining water through a tea strainer into a tall container (such as a pyrex measuring cup). Cover and refrigerate until the fat has separated and solidified. Now you can scoop off the fat and use it to fry potatoes (or just about anything you want to improve the taste of). The concentrated roast duck stock at the bottom can be used to make sauces, or tastes great added to soups and stews.

出爐燒鴨

燒鴨脾

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鴨肉八珍湯

把鴨架子用來熬鴨高湯~

材料:黨參、雲苓、白朮、灸草、當歸、川芎、白芍、熟地

功效:補氣、補血

黨參 :補中益氣,健脾益肺
雲苓 :敗毒抗癌、健脾化飲、寧心安神。
白朮 :健脾益氣,燥濕利水,止汗,安胎。
灸草(蜜甘草) :補脾益氣,清熱解毒,祛痰目咳,緩急止痛,調和諸藥
當歸 :補血活血,調經止痛,潤湯通便
川芎 :活血行氣,祛風止痛
白芍: 平肝止痛,養血調經,斂陰止汗
熟地 :滋陰補血,益精填髓

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February ’11: 木瓜黃豆花生煲豬蹄 + 桂花銀耳木瓜燉湯

Top: 豬肘; Bottom: 豬腳

木瓜

木瓜黃豆花生煲豬蹄

If cooked properly, the soup should gelatinize nicely from the collagen in the pig feet & hock 🙂

材料:

木瓜、豬蹄、黃豆、花生、紅棗、陳皮、生薑、蔥

做法:

  • 黃豆洗淨,冷水浸泡約5小時備用。
  • 花生泡水約1小時,洗淨、瀝乾。
  • 果皮浸軟, 刮去瓤洗淨
  • 木瓜去皮去核, 切件
  • 豬蹄洗淨、放入沸番茄水中汆燙至豬腳表面變白後,撈起以冷水沖洗,備用。
  • 凍水落果皮煲水, 水滾後放入所有材料, 先大火煲半小時, 再改細火煲3-4小時即可。

小訣竅:

木瓜的功效

木瓜是貴族水果之王,它的性味功能:甘、酸、溫。 消食健胃、疏筋通絡。 主治脾胃虛弱、食慾不振、乳汁缺少、關節痛疼、肢體麻木等症。

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桂花銀耳木瓜燉湯

銀耳湯熬的很粘稠,吃著很糯的感覺。

材料:

木瓜、銀耳、紅棗、蓮子、百合、桂花

做法:

大火燒開後改小火慢燉3-4小時

桂花銀耳木瓜燉湯

February ’11: 火雞腿辣炒年糕 + 清補涼燉火雞湯

在No Frills 買了巨型火雞腿 ($1/lb!!)。把肉切片炒年糕。骨頭就用來熬湯。

These gigantic turkey legs were almost the length of my arm 😯

火雞腿辣炒年糕

在FreshCo(舊Price Chopper)看到有這個叫 Opo Long Squash 的瓜賣(99¢/lb)。網上翻譯是葫蘆瓜,切開後覺得很像佛手瓜。我把它拿去熬湯及炒年糕了

清補涼燉火雞湯

材料:火雞腿骨、葫蘆瓜、清補涼 (蓮子、茨實、百合、淮山、玉竹、蜜棗) 、生薑

做法:

1.       火雞腿+生薑先川燙過去血水後和其他材料一同放入鍋裏,加適量的水。

2.       中火燒開後,用文火燉3小時左右。

February ’11: 白蘿蔔香菜牛肉丸子湯

還有吃剩的香菜,把它放在丸子裏解決掉!其實我不是很喜歡吃芫茜的。。。

這是我第一次做丸子,想了很久才決定把它放在湯裏。一年級的時候曾經做過一個非常難喝的紫菜碎牛肉湯 (好重的膻味)。現在懂得先把肉處理一下然後才放湯裏,湯好喝多了!

做法:

碎牛肉先調味,然後用花椒水打餡兒。水打餡加入一個雞蛋,使勁攪勻(一定要順一個方向攪拌)。放湯前我把丸子放進預熱的烤箱,200度烤20分鐘即可。再用冷水沖掉油脂,加入其他材料煮湯。

迎春接兔 ’11:慶元宵~手工南瓜圓

道地臺灣甜點。新鮮的南瓜圓紮實彈牙,很有嚼勁 wink

材料:

南瓜
地瓜粉(番薯粉) [改用澄麵粉]
太白粉 (木薯粉)
熱水適量

做法:

1.       南瓜切小塊蒸熟趁熱壓成泥

2.       地瓜粉:太白粉:南瓜泥依照 2:1:1 和在一起搓揉成團

3.       若是太乾要少量少量的加入熱水,直到可以揉成一團為止

4.       拌至成糰即可,分成小塊,搓成條狀切小塊或揉成小球狀即可

5.       表面沾上少許太白粉防止沾黏在一起

6.       做好之後即可放入冰箱冷凍

煮圓仔類(芋圓、地瓜圓、南瓜圓)食物的方法:

1.       水煮滾,放入適量的圓仔

2.       待圓仔浮起時,再約煮30秒,即可沖冷水,並放入自己所喜愛的湯料裡即可

小貼士:

  • 地瓜粉放的多口感就會Q而且彈牙,而如果要軟一點的口感就把太白粉放多一點,口感可依各人喜好
  • 芋圓現煮現吃最好吃,不要煮一堆然後冰著,這樣會影響口感,所以把做好的地瓜圓跟芋圓分小袋冷凍,要吃多少煮多少就好。

手工南瓜圓

煮好的南瓜圓及芋圓

February ’11: Valentine’s Marshmallow Lollipops & Nutella Brownies

Happy valentine’s!! 😆

Maraika made them from scratch.  It’s vanilla-lemon cupcake with strawberry buttercream icing.

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Valentine’s Marshmallow Lollipops

Ingredients:

Chocolate moulding wafers [I used pink & purple]
Marshmallow, large
Sprinkles

Directions:

  1. Melt chocolate using a double boiler method.  Let it cool a bit or the marshmallow might melt.
  2. Dip the marshmallow in the melted chocolate.  Let it drip off.
  3. Sprinkle!!
  4. Let the marshmallow cool.

Pink chocolate moulding wafers

Purple chocolate moulding wafers

Sprinkles!

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Nutella Brownies

Adapted from: http://redsie05.blogspot.com/2011/02/nutella-brownies-hearts.html

Ingredients:

All purpose flour……………………1/2 cup
Salt………………………………………1/4 tsp
Eggs……………………………………..2
Nutella………………………………….1 cup
Brown sugar…………………………..1/2 cup [Omitted]
Vanilla…………………………………..1 tsp
Unsalted butter, melted and cooled………………..1/2 cup

Directions:

  1. Preheat oven to 325ºF and line a square baking pan with a sheet of parchment paper.
  2. In a small bowl, mix flour and salt.
  3. In a big bowl, mix eggs, Nutella, brown sugar and vanilla with an electric mixer until the mix is smooth, about 2 minutes. Add the dry ingredients and butter.
  4. Spread into baking pan. Bake for 35-40 minutes.
  5. Let cool in pan for about 2 hours. Cut into squares.

迎春接兔 ’11:薑汁桂花年糕+椰汁年糕

我覺得薑味可以更濃。這兩個年糕的質感很軟(更麻糬一樣),不夠硬身。不是很喜歡這個年糕粉的比例,下次再有機會做的話應該會用2:1(糯米粉:澄麵)的比例。

材料:

糯米粉……………………………………………..240g
澄麵………………………………………………….60g
黑糖……………….…………………………………125g
水……………………………………………………..300ml
薑片………………………………………………….4片 [可再磨薑汁加入食譜]
桂花………………………………………………….5g
菜油………………………………………………….1湯匙
烤香的芝麻……………………………………..適量

做法:

  1. 先用煲加水、糖、薑,煮滾至糖完全溶解,待涼。
  2. 將薑片取出 [加入薑汁] ,逐少加入將已混合好之粉類拌勻。
  3. 糯米粉與澄麵放入打蛋盤中,將黑糖水及薑汁沖入攪勻
  4. 將粉漿過篩一次,倒入已掃油既盤內
  5. 在模內掃油,倒入粉漿至滿,大火蒸45分鐘,用竹籤測試無黏附著粉漿即成。

桂花及薑片

The first cake pan leaked 😦

終於脫模成功!

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