[Dinner tonight] Tajine without tajine

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成品：



Tajine既指摩洛哥的一种菜式，又指烹调此菜所使用的器皿。传统Tajine器皿以陶土制成，其特别处在于它的尖锥形盖子，有利于蒸汽凝结返回锅里，所以只需用很少量的水。这样一方面适于沙漠缺水的环境，另方面利用食物本身的汁水来焖炖，味道应更醇厚，我想它的功能就在此了。作为容器的tajine我自然没有，有较高圆顶盖的沙锅应是不错的替代，可惜我的太小，只好用普通大锅。

结论：绝对好吃 — 尽管我没有吃过tajine，无法知道什么是正宗。材料比例均按菜谱，多加了一把currant，梨用的是Bosc Pear，质地较硬，不易失型；加水一杯(240ml)，减半亦可。

网上找的Tajine照片：本色的用来cooking，彩釉的只可用来serving

Tajine: Lamb with Pear

INGREDIENTS:
2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 (Bosc) Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin

METHODS:
1. In a large saucepan gently fry the onion in the olive oil until soft.
2. Add lamb, ginger, and coriander to the pan and cook until it changes color.
3. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.
4. Cover and simmer gently until the meat is tender, about 1.5-2 hours.
5. Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
6. Place in a tagine and serve hot. Normally eaten using bread but rice (mixed with chopped fresh basil and sliced steamed carrot) is a great substitute.
-From wxc

Spicy Seafood Soup (Tai)

INGREDIENTS (serves 6 as soup course or 4 as main dish)
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks, coarsely chopped
Grated zest from 1 lime
6 to 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles, stemmed, seeded, and chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus leaves and blossoms for garnish

METHODS
1. Peel and devein the shrimp; reserve the shells.
2. Heat the oil in a soup pot or large, heavy saucepan over high heat.
3. Add the shrimp shells and saute until the shells turn bright pink.
4. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
6. Strain the broth through a fine sieve into a clean soup pot.
(At this point, the soup can be poured into a container and refrigerated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)
7. Bring the strained soup to a boil over high heat.
8. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
9. Remove the mussels or clams and break off and discard the top shell.
10. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes.
11. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute.
12. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve immediately.
--From "James McNair's Soups"

Sour Prawn & Mussel Soup (Tai)

INGREDIENTS (serves 8)
1.5L (6 cups) cold water
2 lemon-grass stems, pale section only, thinly sliced diagonally
8cm-piece fresh galangal, peeled, thinly sliced
5 purple eschalots, peeled, thinly sliced (sustitute with 1 red onion)
6 fresh kaffir lime leaves, centre vein removed, torn
500g medium green prawns, peeled leaving tails intact, deveined
500g black mussels, scrubbed, debearded
80ml (1/3 cup) fish sauce
125ml (1/2 cup) fresh lime juice
2 fresh red birdseye chillies, thinly sliced
1 bunch fresh coriander, leaves picked, coarsely chopped

METHODS
1. Place water in a large saucepan and bring to the boil over high heat.
2. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
3. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
4. Add the lime juice, chili and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.
--From Australian Good Taste

[Dinner tonight] Roman Artichoke

原材料：

去茎砍头挖心填料之半成品，上火：

30分钟后，成品：

[Dinner tonight] Seafood Paella

部分配料：







成品：

Paella Recipe

INGREDIENTS:
1 small onion
1 green pepper
2 medium-sized tomatoes
2 carrots
1 red pepper, boiled until soft and then cut into long thin strips
100g frozen peas
200g prawns (can use cooked prawns with less flavor in rice)
200g small clams
200g squid
12 mussel, cleaned
350g rice (Spanish short grain rice)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (use yellow food colouring instead and add it once you have added the liquid if you do not have saffron)
a sprig of parsley, finely chopped

3/4 cup [190 mL] white wine
olive oil
about 800ml liquid: use the wine after cooking mussel plus fish stock, or chicken stock, or water if you do not have stock

PREPARATION:

Finely chopped all vegetables
MUSSELS: Bring white wine to a boil. Add cleaned mussel. Cover and cook until mussel shells open-up. Remove mussel shells from broth; reserve.
FRESH SQUID: Rub off the outer dark skin. Cut the squid into rings.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and useas fish stock.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.

RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated. Add liquid (the water from boiling the prawn shells or fish stock), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and the strips of red pepper on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked, it is ready to eat. Or bake in preheated oven for 35 minutes 325°F after adding all ingredients.
--From 文学城

Sour Cherry Jam

INGREDIENTS
Sour cherries, pitted: 3Kg
Sugar: 1Kg

METHODS
1. Mix cherries and sugar, leave in room temperature overnight. Juice will come out.
2. Boil cherries in their own juice. Before cherries shrink too much, take them out.
3. Continue boiling the juice until it turns into syrup.
4. Mix cherries and syrup. Keep in refrigerator.

十大名茶鉴别法

1、西湖龙井，产于浙江杭州西湖区，茶叶为扁形，叶细嫩，条形整齐，宽度一致，为绿黄色，手感光滑，一芽一叶或二叶；芽长于叶，一般长3厘米以下，芽叶均匀成朵，不带夹蒂、碎片，小巧玲珑。龙井茶味道清香，假冒龙井茶则多是清草味，夹蒂较多，手感不光滑。

2、碧螺春，产于江苏吴县太湖的洞庭山碧螺峰。银芽显露，一芽一叶，茶叶总长度为1.5厘米，每500克有5.8万-7万个芽头，芽为白豪卷曲形，叶为卷曲清绿色，叶底幼嫩，均匀明亮。假的为一芽二叶，芽叶长度不齐，呈黄色。

3、信阳毛尖，产于河南信阳车云山。其外形条索紧细、圆、光、直，银绿隐翠，内质香气新鲜，叶底嫩绿匀整，清黑色，一般一芽一叶或一芽二叶，假的为卷曲形，叶片发黄。

4、君山银针，产于湖南岳阳君山。由未展开的肥嫩芽头制成，芽头肥壮挺直、匀齐，满披茸毛，色泽金黄光亮，香气清鲜，茶色浅黄，味甜爽，冲泡看起来芽尖冲向水面，悬空竖立，然后徐徐下沉杯底，形如群笋出土，又像银刀直立。假银针为清草味，泡后银针不能竖立。

5、六安瓜片，产于安徽六安和金寨两县的齐云山。其外形平展，每一片不带芽和茎梗，叶呈绿色光润，微向上重叠，形似瓜子，内质香气清高，水色碧绿，滋味回甜，叶底厚实明亮。假的则味道较苦，色比较黄。

6、黄山毛峰，产于安徽歙县黄山。其外形细嫩稍卷曲，芽肥壮、匀齐，有锋毫，形状有点像“雀舌”，叶呈金黄色；色泽嫩绿油润，香气清鲜，水色清澈、杏黄、明亮，味醇厚、回甘，叶底芽叶成朵，厚实鲜艳。假茶呈土黄，味苦，叶底不成朵。

7、祁门红茶，产于安徽祁门县。茶颜色为棕红色，切成0.6-0.8厘米，味道浓厚，强烈醇和、鲜爽。假茶一般带有人工色素，味苦涩、淡薄，条叶形状不齐。

8、都匀毛尖，产于贵州都匀县。茶叶嫩绿匀齐，细小短薄，一芽一叶初展，形似雀舌，长2一2.5厘米，外形条索紧细、卷曲，毫毛显露，色泽绿润、内质香气清嫩、新鲜、回甜，水色清澈，叶底嫩绿匀齐。假茶叶底不匀，味苦。

9、铁观音，产于福建安溪县。叶体沉重如铁，形美如观音，多呈螺旋形，色泽砂绿，光润，绿蒂，具有天然兰花香，汤色清澈金黄，味醇厚甜美，入口微苦，立即转甜，耐冲泡，叶底开展，青绿红边，肥厚明亮，每颗茶都带茶枝，假茶叶形长而薄，条索较粗，无青翠红边，叶泡三遍后便无香味。

10、武夷岩茶，产于福建崇安县。外形条索肥壮、紧结、匀整，带扭曲条形，俗称“晴蜒头”，叶背起蛙皮状砂粒，俗称蛤蟆背，内质香气馥郁、隽永，滋味醇厚回苦，润滑爽口，汤色橙黄，清澈艳丽，叶底匀亮，边缘朱红或起红点，中央叶肉黄绿色，叶脉浅黄色，耐泡6-8次以上，假茶开始味淡，欠韵味，色泽枯暗。
-- 摘自文学城 (转自中国质量报网站）

Plantain

mofongo, tostones, amarillos