菜肴制作(1)

简单的头盘 材料24圣女果，红色和黄色的/ 1 / 4磅新鲜的山羊奶酪混合物 1 / 4杯切碎的新鲜罗勒/ 1 / 2茶匙。盐/ 2 / 1茶匙。新鲜辣椒 做法： 把每一个樱桃番茄切成顶。用一把小汤匙，把果肉挖出来，使一个中空而坚固的壳。把积聚在贝壳里的汁液排出。 在一个碗里，把奶酪，罗勒叶，盐和胡椒粉。用叉子搅拌均匀。 用小勺，每一个番茄都填1茶匙。奶酪混合物。安排满西红柿上服务。

简单的烤牛肉 材料 1 standing beef rib roast, 6 to 6 1/2 lb. 2 Tbs. chopped fresh rosemary 2 Tbs. chopped fresh thyme Salt and freshly ground pepper, to taste 1 jar Bordelaise Finishing Sauce

做法 Position a rack in the lower third of an oven and preheat to 450°F.

Place the roast, fat side up, on a rack in a large roasting pan. Sprinkle the roast with the rosemary and thyme, and season with salt and pepper. Roast for 20 minutes, then reduce the heat to 350°F and roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125° to 130°F for very rare to medium-rare, about 1 hour and 10 minutes more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving.

Pour off the fat from the pan and place over medium heat. Pour in the finishing sauce and cook, stirring to scrape up the browned bits, until the sauce is barely simmering, 2 to 3 minutes. Transfer the sauce to a sauceboat. Carve the roast and arrange on a warmed platter. Pass the sauce alongside. Serves 6 to 8.

Spinach and Gruyère Omelette 菠菜和奶酪煎蛋 材料： 3 eggs Salt and freshly ground pepper, to taste 1 Tbs. water 1 tsp. unsalted butter 1/3 cup shredded Gruyère cheese 1/3 cup loosely packed spinach leaves 2 tsp. chopped fresh flat-leaf parsley

做法： In a bowl, combine the eggs, salt, pepper and water and beat lightly with a fork until well blended.

In an 8-inch fry pan over medium-high heat, melt the butter, swirling the pan to coat it evenly. Add the eggs and cook, using a wooden or nylon spatula to lift up the cooked eggs around the edges while tilting the pan to let the uncooked eggs flow underneath, until the eggs are fully cooked, 2 to 3 minutes.

Sprinkle the cheese evenly over the omelette. Place the spinach and parsley on one half of the omelette and fold in half. Gently slide the omelette onto a plate and serve immediately. Serves 1. 3蛋 盐和新鲜胡椒粉，味道 1汤匙。水 1茶匙。无盐黄油 1 / 3杯切碎的药物è重奶酪 3 / 1杯松散的菠菜叶 2茶匙。切碎的新鲜平叶 做法： 在碗里，把鸡蛋、盐、胡椒粉和水混合起来，轻轻地用叉子轻轻搅拌，直到很好地混合。 在一个8英寸的煎锅中高热量，融化黄油，旋锅涂层均匀。加入鸡蛋和煮，使用木制或尼龙楔子抬起煮熟的鸡蛋的边缘周围当倾斜锅让未煮熟的鸡蛋流到下面，直到鸡蛋完全煮熟，2至3分钟。 撒上奶酪均匀的煎蛋卷。把菠菜和香菜在一半的一半的煎蛋和褶皱。轻轻滑动煎蛋到板即可。服务1。 土豆 1/2 cup clarified butter, plus more as needed 2 lb. red-skinned potatoes, peeled and cut into 1/8-inch-thick slices Salt and freshly ground pepper, to taste

Preheat an oven to 425°F. Brush an 8 1⁄2-inch tapas pan with 2 Tbs. of the clarified butter.

Place 1 potato slice in the center of the pan and cover the bottom with concentric circles of potato slices, slightly overlapping. Line the sides of the pan with potato slices, slightly overlapping. Season with salt and pepper and drizzle with 1 Tbs. of the butter. Repeat with the remaining ingredients to form about 4 layers. Cover the pan tightly with a piece of buttered aluminum foil. Set the pan over medium heat and cook until the potatoes sizzle, 1 to 2 minutes. Transfer the pan to the oven and bake for 30 minutes. Remove the foil and press down on the potatoes with the back of a spatula. Bake until the potatoes are golden brown, about 30 minutes more.

Run a knife around the inside of the pan. Press a plate against the potatoes and carefully tilt the pan over a bowl to catch the excess butter. Invert the potato cake onto the plate and cut into 6 wedges. Serve immediately. Serves 6. Green Herb Salad with Champagne Vinaigrette 1/4 cup extra-virgin olive oil 1 Tbs. minced shallot 2 Tbs. Champagne vinegar 1/4 tsp. salt 1/4 tsp. freshly ground pepper 1 large head butter lettuce, leaves separated and torn into bite-size pieces 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh cilantro leaves 1/2 cup fresh chervil sprigs

In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates.

Variation: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.

Novotel Salad Hettuce Romaine or heetce risd 罗马生菜或脆叶生菜 Olive oil or Pesto 橄榄油或紫苏酱 Stuffed olive and Black olives 酿橄榄和黑橄榄 Cherry Tomatos and sandried tomatos 樱桃番茄和干番茄 Gugere cheese 古老叶芝士(硬芝士) Ham sliced 火腿 Roastod chix 去皮鸡腿(我们用的是巴西烧烤鸡腿) Egg angle 鸡蛋角 Crispy Parma 帕玛火腿