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祝贺新版开张！来支持一下~~下面的帖子多数是转载来的。希望对大家有用哦

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材料介紹／粉類 ／麥粉

麥粉． 米粉． 澱粉． 其他．
分類 中文名 英文名 說明
麥粉 OO 麵粉 OO Flour 為義大利標示的低筋麵粉。參見低筋麵粉

小麥胚芽 Wheat Germ 小麥胚芽又稱麥芽粉、胚芽，是咖啡色屑_罘勰?｛溠渴切←湴l芽及生長的器官之一，約佔整個麥粒的 2.5%，含豐富．．．More

小麥蛋白 Wheat Gluten 小麥蛋白又稱『活性麵筋粉』，可是用來增加麵粉裏筋度。 小麥蛋白同時又可做為麵包的筋性改良劑，主要作用是．．．More

中粉 參見中筋麵粉

中筋麵粉 All Purpose Flour 簡稱『中粉』，日文稱為『中力粉』。有部分國外網站使用中文譯名為萬用麵粉、多用途麵粉。 在許多國家，如英．．．More

手粉 Keanding Flour 手粉就是在製作糕點或派皮時灑在手上、麵皮上或容器上、桌面上防粘的粉。例如一般做麵粉類的都是用高筋麵粉，原．．．More

全麥麵粉 Whole Wheat Flour Wholewheat flour 或稱 Wholemeal flour。全麥含豐富的維他命B1、B2、B．．．More

自發粉 Self-Rising Flour 自發粉大都為中筋麵粉混合泡打粉（B.P; Baking Powder）的預拌粉。因為自發粉中己有膨大劑，最好．．．More

低粉 參見低筋麵粉

低筋麵粉 Cake Flour 低筋麵粉，簡稱『低粉』，又叫『蛋糕粉』,日文稱為『薄力粉』。 低筋麵粉的英文名為 Cake Flour．．．More

低筋麵粉-2 Pastry Flour 在國外，麵粉分類較細的部分地區，低筋麵粉還同時分為兩種等級，一是蛋糕粉（Cake Flour），一是派粉（P．．．More

杜蘭小麥 Durum Wheat 小麥種類繁多，最主要可分為三大類：軟質麥、硬質麥及杜蘭小麥。杜蘭小麥更為堅硬，是製作義式通心麵使用的 sem．．．More

洗筋粉 Clear Flour 洗筋粉是細磨後的統粉，分出品質較高的粉心粉後所剩下的麵粉。 其他資料可至 @@Flou．．．More

派粉 Pastry Flour 參見低筋麵粉-2

粉心粉 Patent Flour 英文名為 Short Patent 或 Patent Flour。 粉心粉是蛋白質品質較好的麵粉。麵粉．．．More

高粉 參見高筋麵粉

高筋麵粉 Bread Flour 高筋麵粉，簡稱『高粉』，日文稱為『強力粉』。 高筋麵粉英文名為 Bread Flour 或 High ．．．More

統粉 Straight Flour 統粉，或稱 Stright-Run Flour，為未分級的麵粉。 胚乳粒在細磨過程中，除去麩皮及胚乳後．．．More

蛋糕粉 參見低筋麵粉

無筋麵粉 Gluten-Free Flour 構成麵筋的主要成分是蛋白質（麩質）。不管是高粉、低粉、中粉，或其他相關的粉類產品，成分中都有一定成分的蛋白質．．．More

裸麥粉 Rye Flour 裸麥粉又稱黑麥粉。

澄粉 Wheat Starch 又稱澄麵、澄粉、汀粉、小麥澱粉。是一種無筋的麵粉，成份為小麥。 可用來製作各種點心如蝦餃、粉果、腸粉等。

熟低粉 Cooked Cake Flour 將低筋麵粉放在盤子上以中火蒸10分鐘，成品過篩後，就是熟低粉了（像蒸蘿蔔糕那樣）。我問了師傅可否用烤的代．．．More

蓮藕粉 蓮藕粉的各種應用： ##沖熱水加糖吃法（加點桂花蜜會比較香）【gina 和 Helen】## ##做成果．．．More

麩皮 Bran 小麥構造大致可分為胚芽、胚乳及麩皮。麩皮包圍胚芽及胚乳。

雜糧預拌粉 雜糧預拌粉是將很多種豆類和榖類混合好的粉！你在食材行可以問到，且大部分是固定某幾家食品材料公司出的！ ．．．More

麵粉 Flour 麵粉的保存要盡量的乾燥，使用時最好先以網篩過篩再使用，這樣可以避免結塊，同時使麵粉在拌入時更容易且成品會比較．．．More

米粉 在來米粉 Rice Flour 再來米粉或在來米粉，或稱粘米粉，是製作許多中式小吃如肉圓、碗粿的主要材料。 在國外，Rice Flou．．．More

鳳片粉 Cooked Sweet Rice Flour 鳳片粉（也有人叫它熟糯米粉），它是長糯米加熱至熟，再磨成粉。是米白色粉_畹摹Ｎ??暂^強，黏度高。．．．More

糕仔粉 Cooked Rice Flour 它是在來米粉炒熟，再磨成粉。是米白色粉_畹摹?一般坊間材料行常會把這兩種材料混為一談，不過如果．．．More

糯米粉 Sweet Rice Flour 糯米粉（Glutinous Rice Flour；Sweet Rice Flour）或稱元宵粉。 糯米．．．More

澱粉 太白粉 Potato Starch 太白粉是生的馬鈴薯澱粉，加水遇熱會凝結成透明的粘稠_睿?谥惺脚胝{（尤其是台菜）上經常將太白粉加冷水?#123;勻後加入．．．More

水晶粉 Clear Roll Cake Flour 主要成份為玉米粉、菱粉及其他澱粉（或茨粉；Starch）

玉米粉 Corn Starch 白色玉米粉，是一種玉米澱粉，英文叫做 Corn Starch，它與太白粉類似，具有凝膠作用。 一般在西．．．More

生粉 Starchy Flour 生粉是港式食譜中常出現的名辭，多是用來勾茨用的，在香港使用的生粉為玉米粉，而在台灣慣用的茨粉則為太白粉。生粉．．．More

休士澱粉 休士澱粉可以用玉米粉等量代替。

地瓜粉 Sweet Potato Starch 或稱番薯粉。 一般地瓜粉呈顆粒_睿?写至：图毩?煞N，通常家中購買以粗粒地瓜粉為佳。地瓜粉與太白粉一樣，．．．More

馬鈴薯粉 Potato Flour 馬鈴薯粉，英文名也稱 Potato Flake。在中國大陸，馬鈴薯粉稱為『土豆粉』（土豆在大陸指的是馬鈴薯，．．．More

菱粉 Tapioca Flour 木薯粉。又稱泰國生粉。利用西谷米即以菱粉製作。它在加水遇熱煮熟後會呈透明_睿?诟蠶Q的帶有彈性。

葛粉 Arrowroot 葛粉是一種多年生植物『葛（Arrowroot）』的地下結莖，它整個節莖幾乎就是純澱粉，將這些節莖刨絲、清洗、．．．More

其他 卡士達粉 Custard Powder 卡士達醬是西點常用的餡料，在部分中文食譜（如香港或大陸）也使用吉士粉或起士粉（與起司粉 cheese．．．More

玉米粉-2 Corn Meal 黃色的玉米粉是玉米直接研磨而成，有粉末_畹挠衩?I粉（Corn Flour）及細顆粒_畹模–orn M．．．More

玉米麵粉 Corn Flour 黃色的玉米粉是玉米直接研磨而成，有非常細的粉末的稱為玉米麵粉（Corn Flour），顏色淡黃。粉末_畹狞S色．．．More

杏仁粉 Almond Flour 法國廚師 Daniel Boulud 對杏仁粉的解說：（以下為克萊兒的翻譯） 『杏仁粉』並非磨坊製粉的．．．More

塔塔粉 Cream of Tartar 香港稱為『他他粉』。 塔塔粉是一種酸性的白色粉末，蛋糕製作時的主要用途是幫助蛋白打發以及中和蛋白的鹼性．．．More

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材料介紹／香料

分類 中文名 英文名 說明
丁香 Clove 是一種長綠植物的花蕾芽，_钏茍A頭釘子，它的拉丁文及德文原意即為釘子的意思。丁香原產地及主要產地在印尼，乾燥後．．．More

九層塔 Basil 是羅勒的其中一個品種，在台灣俗稱『九層塔』。 台灣品種的氣味比較強烈的，在國外，超市可以買到的．．．More

人工香料 Artificial Food Flavoring 或稱香味抽取物（Flavor Extract），依美國食物管理局的規定『於酒精溶液中含有適量濃度的香味，這種．．．More

八角 Star Anise 八角是一種植物的果實，它的果殼似星_睿?邪藗

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材料介紹／醣類

分類 中文名 英文名 說明
水麥芽 一般稱的麥芽是略呈黃褐色的，滿常見的！而水麥芽是透明粘稠_畹模?伾?绻?前阃该鳎瑓s如麥芽一般粘稠固_睿?常??甅ore

代糖 一包代糖是淨重 1公克(0.035oz), 一包的用量相當於2小匙的純糖. 在美國常見的代糖有Equal (．．．More

玉米糖?#123; Corn Syrup 玉米糖?#123;與楓糖?#123;、蜂蜜等其實都只是用來添加西點的味道，只是彼此間風味各異，並非所有食譜中的糖?#123;皆可互相替換，．．．More

防潮糖粉 一般的糖粉灑在泡芙或是蛋糕上，在經過一段時間後便會因吸收點心成品上的水份而受潮，受潮後的糖粉不但看起來較少甚．．．More

果糖 Fructose 分粉_罟?呛鸵簯B果糖兩種，可在砂糖附近的陳列架上找到。

阿斯巴甜 Aspartame 阿斯巴甜是代糖的一種，具有甜味但幾乎不含熱量和碳水化合物，甜度比白糖多 180 倍。 阿斯巴甜是 19．．．More

香草糖 Vanilla Sugar 香草糖為有香草香味的糖粒或糖粉，可用於烘焙製作或裝飾之用。將香草豆放置於白糖或糖粉中一段時間，讓香草味道．．．More

貢白糖 Frosted Sugar 又稱綿白糖，英文也稱 Fonden Sugar。

粗糖粒 Coarse Sugar 粗糖粒 Coarse Sugar 是一種較粗的白糖粒, 一般常見用於餅乾或麵包上的裝飾, 所以又稱為裝飾糖粒．．．More

麥芽粉 Malt Powder 英文又稱 Dried Malt Extract；簡稱 DME。 將大麥或小麥浸水、發芽、去根、乾燥、磨．．．More

麥芽糖 Maltose 雙醣類，一種濃稠帶點半固_畹囊后w，英文稱 Maltose，也稱 Malt Sugar。 一般常見的麥芽．．．More

麥芽糖?#123; Malt Syrup 英文名又稱 Liquid Malt Extract；簡稱 LME 。 麥芽糖?#123;與麥芽粉同樣是澱粉酵素。．．．More

焦糖糖?#123; Caramel Syrup 在北美大型超市的貨架上也可以找到一種焦糖糖?#123;，它是用來塗抹在點心上的現成焦糖製品。跟軟質巧克力醬一樣，也適用．．．More

超細白糖 Superfine Sugar 超細白糖 Superfine sugar 與糖粉 icing sugar 不同, 糖粉中含有玉米粉等．．．More

黑糖（一） muscovado sugar Muscovado sugar 也叫 Barbados or moist sugar 是一種很像 brown．．．More

葡萄糖?#123; Glucose 其實這類的液態糖?#123;性質都是差不多的，可以使西點成品較為柔軟（如蛋糕捲加入葡萄糖?#123;會較柔軟）！保存時間增長！．．．More

綿花糖霜 Marshmallow Cream 綿花糖霜是克萊兒從英文翻譯過來的，在台灣的用法不知是什麼。 綿花糖霜的主要成份：玉米糖?#123; Corn．．．More

糖粉 Icing Sugar 英文名：Icing Sugar 或 confectioners sugar 或 powdered sugar．．．More

糖精 Saccharin

糖蜜 Molasses 又稱黑糖蜜。

轉化糖?#123; Invert Syrup 轉化糖（Invert Sugar）又稱『還原糖』（Reduce Sugar）。蔗糖是由葡萄糖和果糖結合而成的．．．More

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糕点的基础教育

1.奶油(butter)
指牛奶中所含的乳脂肪，用剩的必须冷藏。

2.乳玛琳(margarine)
植物性奶油，可代替奶油使用。

3.白油
又称人造猪油，是一种雪白硬化的点心用油。用途很广，最常用来作面糊类蛋糕、蛋糕奶油霜饰，也可代替猪油做各种中西式酥油点心，或做千层松饼、可颂面包里的裹油。

4.鲜奶油(heavy cream ; double cream )
鲜奶经离心后浮在上层脂肪含量特高的牛奶。鲜奶油必须冷藏，使用时加适量的糖，用打蛋器搅打到适当的硬度即可。(搅打过度会出水而不能成形)

5.起酥油
它使用在酥、脆方面西点较适合，含动物油脂及盐分较高。

6.直形打蛋器
大多数的搅打、拌匀工作都要用到。

7.螺旋打蛋器
专用来打蛋白或打奶油。

8.打奶油
加糖打发－打到奶油柔软像羽毛状。

9.打蛋白
一切容器、工具都不能沾到一丝水分、油气，蛋白里也不能有一丝蛋黄，否则无法打发。
湿性发泡－打蛋器提起，泡沫尖端下垂。
硬性发泡－打蛋器提起，泡沫尖端不会下垂。

10.模型防黏
a.涂奶油　 b.涂奶油＋撒面粉
　
11.玉米粉
多用来作勾芡。

12.塔塔粉
为白色酸性粉末，多在打蛋白时添加，使蛋白泡沫洁白坚硬。塔塔粉可以用一样很容易取得的东西代替，那就是“白醋“。

13.泡打粉(baking powder)
为重碳酸盐和氧化剂的自然混合物，能使蛋白或蛋黄在搅拌时产生空气，使烘焙的蛋糕膨松胀大，通常都与面粉混合过筛后使用。

14.吉力丁
属胶质，与洋菜类似，若用冰水融化则会涨至三倍。

15.香草片
香草味能去除蛋腥味，并增加蛋糕的香味，香草片应先磨成粉才能使用，香草精经过浓缩，使用时份量不可太多。

16.糖粉
由砂糖再研制而成，有两种:一种有加玉米粉，较不易结块，但甜度较低。纯糖未加玉米粉的则易结块，甜度较高，使用时须先压碎。

17.兰姆酒
以甘蔗提炼而成的水果酒，味道香醇，价格便宜，使用在西点的制作最为理想。

18.面粉
高筋面粉─面筋含量在 12.5% 以上，适合用来制作面包。
中筋面粉─面筋含量在 9% 到 12% 之间，适合用来制作馒头、包子、水饺皮....等。
低筋面粉─面筋含量在 7% 到 9% 之间，适合用来制作各式中点。

19.巧克力
若做巧克力甜点，宜选百分比较高的巧克力来作蛋糕甜点，因较不甜又香气浓郁；用来调酱汁、淋酱或装饰的巧克力，则须是可可油含量超高，好便于融化制作；牛奶含量较高的，质地较硬脆，适合作成巧克力棒、巧克力棍、巧克力球等甜点。而白巧克力，是以高达七成的糖与牛奶、奶油、香草等制成的。

20.反扣
就是将刚烤出来的蛋糕反面放至凉，但千万记得底下有东西架高，否则蛋糕会扁扁又湿湿的

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youzinet

1.Cinnamon: 肉桂,桂皮


源产地:中国, 印度, 印尼, 斯里兰卡
The bark of the Cassia tree. Gives a sweet mild flavor. Major sources are India, Sri Lanka, Indonesia, and China

疗效: 杀菌,防胃溃疡,防蛀牙及口腔细菌.
防腐: 微生物专家发现,在含大肠杆菌得苹果汁中加入一茶匙肉桂,三天后,便足以将99.5%得细菌杀死,另可抑止在肉类及生鸡蛋中得沙门氏菌.

最佳搭配: 甜品

桂皮状得用在中式卤肉中居多,好像还有卤花生啥得.

西式中肉桂皮常用作热饮得搅拌棒,例如 hot spicy apple cider.
最常用和常见得要数肉桂粉 cinnamon powder了,用在西式甜品上的途径数不胜数.
最常见的:cinnamon roll, cinnamon bun.

橘子常用在:
烤面包时 (肉桂葡萄干面包)
吃布丁时 (面包布丁, 米布丁)
任何热甜品(焦糖香蕉,等等)
苹果派及其他派
咖啡

老照片一张: 肉桂葡萄干面包 (面包机产品)


同学们要灵活运用知识,才能达到举一反三的效果!


2.Rosemary 迷迭香


源产地: 地中海 (种植季节: 冬天)
Grown in Portugal and Yugoslavia.

疗效: 迷迭香所含得多种化学成分, 例如camosic acid, camosol等, 均为强力抗氧化物, 减低自由基得破坏力,达到抗衰老得效用. camosol还能减少引致癌症得物质.

最佳搭配: 肉类,尤其是羊肉--Rosemary and lamb are closely associated. It is very important in Italian herb blends, sauces, and salad dressings. Has natural antioxidant properties.

这个在中国菜中是不会用到得,当然,同学们要创创新也不是不可以哦.

橘子常用在:
烤羊排 (下次试试羊肉串)
各种烤肉,肉排 (腌制最佳 腌:marinad)
沙拉 (watercross西洋菜及其他中式少见得生菜)这个西洋菜中国人是煲汤用地哈.

老照片又来...汗.

Roast Rack of Lamb with Rosemary Sauce




1 teaspoon minced garlic
1/2 teaspoon chopped thyme
1/2 teaspoon chopped rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-teaspoon bread crumbs
1 rack of lamb, Frenched
Rosemary sauce, recipe follows

Preheat oven to 450 degrees F.
Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl. Rub mixture into rack of lamb. Cover bones with foil and roast lamb in the oven for 15 to 20 minutes for medium rare meat, or longer if desired. Let meat rest for 10 minutes before carving. Serve with Rosemary sauce.


Rosemary Sauce:
1 pint vegetable stock
3 sprigs fresh rosemary
1 pint lamb demi-glace
2 tablespoons cornstarch
3 tablespoons port
Salt and freshly ground black pepper, to taste

Bring vegetable stock to a boil over medium high heat. Add rosemary. Reduce heat and simmer reducing liquid to 1/4 cup. Add demi-glace and simmer for 2 minutes. Dissolve the cornstarch in the port. Add to the simmering sauce, stirring until thickened. Serve under and on the side of lamb.


3.Parsley:意大利香菜


源产地: 欧洲南部(四季)
About 12 pounds of de-stemmed parsley leaves are required to make one pound of parsley flakes.

疗效: 含丰富叶酸,能减低患心脏病的机会, 增加尿液分泌,帮助排走细菌.

最佳搭配: 蔬菜,沙拉,汤

说起这个意大利香菜,其实用途是非常非常多的,这么说吧,基本上除了甜点,只要你喜欢它的味道,都可以放.呵呵. 既然它叫做意大利香菜,也可叫做洋芫荽,味道和中国香菜是有几分类似的, 可是橘子不建议拿它代替中国香菜, 因为没有中国香菜特有的香味儿.

橘子常用在:
沙拉(各种,包括水果的也可以)
意大利粉,面,汤
各种烤肉
烤土豆(整个的,切块的)
前菜

找了半天只有这个,凑数了哈.....呵呵.



Prosciutto e Melone

2/3 pound prosciutto di Parma
1 ripe cantaloupe

Transfer the prosciutto from the deli papers to a serving dish, separating the slices and lay them out like a ribbon on to the plate. "Fluffed up" prosciutto is much easier to pull from a serving plate.
To choose a ripe melon, give it a sniff and a good squeeze. Melon will be very fragrant and will give slightly to pressure when squeezed. Cut a thin slice of the melon skin away where it was attached to the vine. Trim a thin slice off the opposite side. Stand the melon upright. Using a sharp knife, clean the skin off the melon by cutting strips working from the top to the bottom all around the circumference. Turn the cleaned melon upside down and trim away any missed spots. Cut it in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin slices or wedges and arrange on a serving plate. Pile prosciutto onto melon slices and enjoy!


4.Basil:紫苏


源产地:印度(四季)
Special affinity for tomato flavored dishes. Bright green leaves of an herb of the mint family. Origins: United States, Egypt, and France.

疗效: 健胃,含Eugenol成分,能抑制胃部肌肉收缩,疏缓胃抽筋.

最佳搭配: 蔬菜,cheese,意粉,pizza,有番茄味道的dish.

橘子常用在:
汤
沙拉

越南凉虾卷


这是亚洲basil,大家看看有什么不同?


cream mushroom soup with sour cream&basil





5. bay leaves月桂


干得叶子是黄色得硬片片.

源产地:土耳其
The only dried herb to come in original whole leaf form. Also known as "laurel". Source is Turkey.

疗效: 香叶又称月桂叶，它是桂树的叶子，是烹饪中的一种调香料 ... 混合香味，味凉苦。 月桂叶在烹饪中以脱臭为主. 月桂叶在食品中能起到增香的作用，月桂叶几乎全年都可采收.

最佳搭配: 常常被用于烧烤、腌制品以及肉制汤类.

橘子最爱用在beef stew. oxtail stew.
总之是炖肉类.

旧照片又来撩:
beef stew with rice




SAM’S BEEF STEW
   
· 2 tablespoons vegetable oil
   
· 2 pounds beef stew meat, cut into 1-inch cubes
   
· 1/4 cup flour
   
· 2 cups chopped onions
   
· 1/2 cup chopped celery
   
· 1 tablespoon plus 2 teaspoons chopped garlic
   
· 4 cups dark veal or meat stock
   
· 1 large Idaho potato, peeled and cut into 1-inch cubes
   
· 2 carrots, peeled and cut into 1-inch pieces
   

preparation instructions
In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary.



6.Thyme百里香

This is one of the strongest herbs. It gives Manhattan-style clam chowder its flavor, and is used in innumerable herb blends. Thyme comes from the mint family, and grows in Spain.

"百里香（Thyme）的英文讀音與時間（Time）相似，屬薄荷科植物，原產於歐洲南部，現在歐洲、北非及美洲都有栽種。葉子部分做為香料使用，夏季的百里香氣味比冬天強烈。

百里香也分許多不同品種，也像其他香料草一樣，有些品種可能混帶有其他香料草的氣味，其中最常見的檸檬百里香（Lemon Thyme）帶有檸檬香氣，特別適用於海鮮、蔬菜等菜餚；柳橙百里香（Orange Thyme）則帶有橙皮的香味。美加地區及歐洲國家菜餚喜愛使用百里香，尤其是法國，在雞、肉、蛋、湯、沙拉、醬汁．．．皆可使用。"(转自克莱尔小栈)

今天比较偷懒转贴了一下,不过这个反正就是普及知识么,对8? hiahia...
连照片都是重复得...汗...不过我好像只有这个照片里有用到thyme.
cream mushroom soup with sour cream&basil



7.nutmeg豆蔻


This is one of the most pungent spices with a very delicate flavor. It made Belgium a wealthy country. Found in Indonesia and the West Indies.

荳蔻樹是一種熱帶常綠性植物，將其果實中的子核取出曬乾，研磨成粉狀的即為荳蔻粉。荳蔻氣味芬香但強烈，性溫味辣而微苦，少量可促進胃液及腸蠕動。因氣味強烈，有些人較不能接受，使用時亦斟酌用量。
荳蔻與肉桂一樣，是氣味強烈的辛香料，保存時需密封，避免直接曝露於其他香料或材料存放的地方，以免損及風味。

常用于众多甜品,类似面包布丁,cheese cake,甜汤.

苹果派 or Apple Cobbler with Spice Cake
Cobbler:
8 cups peeled and sliced firm, tart apples such as Granny Smith
1 cup sugar
Pinch salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons butter, diced
1/3 cup all-purpose flour
1 cup chopped walnuts
Spice Cake:
1/3 cup vegetable shortening
1 cup brown sugar
1 egg, well beaten
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/4 teaspoon salt

Serving suggestion: warm caramel sauce


Preheat the oven to 350 degrees F.
To make the apple topping: Grease a 12-inch Dutch oven or a large, deep baking dish. Add the apples, sugar, salt, cinnamon, nutmeg, butter and flour. Mix well then sprinkle with walnuts.

To make the cake: In a large bowl or mixer, cream together the shortening and brown sugar. Mix in the egg, sour cream and vanilla. Sift the flour, baking soda, nutmeg, cloves, cinnamon and salt together into a bowl. Add the dry ingredients to the shortening mixture and mix thoroughly. Spoon the cake batter over the apple topping then bake until cake is nicely browned, begins to pull from the sides of the pan and a toothpick can be inserted and removed cleanly, about 40 minutes. Let the cake cool for 10 minutes then turn it out onto a large plate. Serve slices of cake warm or at room temperature drizzled with hot caramel sauce, if desired.

Cook’s Note: This cake can also be cooked the traditional way—with hot coals. Put the lid on the Dutch oven then rest it on 10 hot coals. Place 15 more hot coals on top and cook until the cake is done, about 45 minutes.




8. Oregano牛至(俄勒冈草)


Light green leaves of the mint family and very similar to marjoram. Almost all Mediterranean foods use this herb. It is found in Greece and Mexico.

俄勒冈香草(Oregano),又名批萨草，蘑菇草，顾名思义最适合用于意大利餐，例如批萨意粉之类
西方人相信香草对女性有催情的奇效，意大利菜常用的Oregano是其中之一。Oregano味道强烈，带有原始气息，意大利人认为它有杀菌、帮助消化和兴奋的作用。即使Oregano在催情方面并没实际功效，它是一种很不错的香草，多吃也无妨。

药用疗效:
杀菌解毒，促进消化，止痛，消除疲劳。

牛至十分適合和蕃茄、乳酪搭配料理，是義大利菜中的一大香料。栽培以排水良好的土壤為佳，需全日照，金黃葉色的變種在正午時分最有有遮陰。

pizza dough(8系我做的啊）
不过我前天吃了一个老外妈妈做得手工pizza~~~大家有空就试试看吧。


1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet

Toppings:
Sausage, Tomato, and Artichoke Heart, recipe follows
Prosciutto and Arugula Pizza, recipe follows
Carmelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows

Variations:
Pizza with Stuffed Crust, method follows
Calzone, method follows
Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows
Three-cheese Spinach Calzones, recipe follows
Foccacia, method follows
Garlic and Rosemary Focaccia, recipe follows
Thyme Focaccia and Parmesan Focaccia, recipe follows


In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Heat up pizza stone in a 500 degree F oven. Form a 10 to14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.


Sausage, Tomato, and Artichoke Heart:
1/2 pound hot Italian sausage, casing discarded and the sausage chopped
1/2 cup finely chopped onion
1 large garlic clove, minced
1/2 teaspoon crumbled dried oregano
1/2 teaspoon crumbled dried basil
1 (14-ounce) can Italian tomatoes, drained, chopped fine, and drained well again in a colander
1 (6-ounce) jar marinated artichoke hearts, drained, rinsed and patted dry
1/2 cup coarsely grated mozzarella
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper

In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.


Prosciutto and Arugula Pizza:
1 cup small to medium arugula leaves
4 ounces mozzarella (preferably fresh)
1 cup pizza sauce, or other tomato sauce
6 very thin slices prosciutto

Trim any tough stems from arugula and thinly slice the cheese.
Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.

Arrange mozzarella slices evenly over sauce.

Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.

Scatter arugula over pizza and arrange prosciutto slices on top.


Carmelized Onion, Radicchio, and Goat Cheese Pizzettes:
1 pound red onions, thinly sliced (4 cups)
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 pound radicchio, chopped (3 1/2 cups)
Salt and freshly ground black pepper
3 ounces soft mild goat cheese, crumbled
2 teaspoons fresh thyme, chopped

In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste.
Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border.

Pizza with Stuffed Crust: Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above.


Calzone: Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes
Calzone with Cheese, Sausage, and Roasted Red Pepper:
1 large red bell pepper
2 tablespoons olive oil
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella (about 12 ounces)
12 ounces ricotta
4 teaspoons dried oregano
Salt and freshly ground black pepper


Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper.
In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste.

If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.


Three-cheese Spinach Calzones:
2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
6 green onions, chopped
1 cup part-skim ricotta
1 cup crumbled Gorgonzola or blue cheese (about 4 ounces)
2 cups (packed) grated Fontina (about 8 ounces)
Salt and freshly ground black pepper

Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.
Foccacia: Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.

Garlic and Rosemary Focaccia: 6 large garlic cloves, halved lengthwise 1/2 cup olive oil 1 tablespoon coarsely chopped fresh rosemary Coarse salt, for sprinkling Freshly ground black pepper, for sprinkling

Preheat oven to 300 degrees F.

Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.

Thyme Focaccia and Parmesan Focaccia: 2 teaspoons minced fresh thyme leaves 1/2 cup coarsely grated Parmesan Coarse salt for sprinkling Freshly ground black pepper for sprinkling

For thyme focaccia, knead thyme into dough -after 1st rest.

For Parmesan focaccia, sprinkle dough with Parmesan before baking

Sprinkle both doughs with salt and pepper before baking.

keldaUID: 156803

好东西。。。
土土的问一下，CFC论坛是什么呢？

keldaUID: 156803

还有，很多调料再中国都很少见。尤其是做糕点的那些原料，大家知道都哪里有卖吗？