Lobster Trap

第一次食成隻龍蝦喺多倫多，當時喺明報廣告部工作，其中一個客係一間龍蝦專門店，叫Lobster Trap (1962 Avenue Road)，嗰陣時一住叫佢落廣告一住帶阿爸阿媽家姐阿哥去幫襯，結果佢就只係登個1/4版廣告(D佣金仲要同另一個Sales分呀陰公！)，而我幫襯嘅錢 .... 就緊係唔止啦！頭先google佢，發現仲未執，出年返Toronto一定要再幫襯！叫得Lobster Trap，推介菜緊係Lobster啦，印象中呢間餐廳嘅所有食物連個蒜蓉包都好好味，其中最吸引我嘅係Lobster Bisque，我都係喺呢度先至知道龍蝦湯叫Lobster Bisque咋！返到香港之後都有飲過不過味道都係一般，所以決定靠自己！

睇過不少Lobster Bisque嘅recipe，最後揀咗馮美基嘅版本，馮美基，我細細個就聽過佢個名啦，電視人一個，估唔到煮嘢好得！

中龍蝦 (2隻)
Olive oil (40ml)
Tomato paste (2tsp)
Carrot (1 small, diced)
Celery (1 stock, diced)
Onion (1 small, diced)
Garlic (4 cloves, chopped)
Fish stock (1 L) For 懶人 only, 建議用新鮮魚整個湯底。如果用現成Fish stock，千祈唔好落salt，否則咸死！
Tomato (2, diced)
Thyme (1 sprig, chopped)
Whipping cream (400ml)
Dash of cognac (optional)

1. 龍蝦洗淨、抹乾，頭尾斬開，剪開龍蝦殼，取出龍蝦肉。(我買活生生的龍蝦自己斬同起肉，如果驚嘅話可以叫海鮮檔老板幫你斬)
2. 小煲內大火燒熱Olive oil至出煙，加入龍蝦頭及殼炒至紅色。加入Tomato paste，攪拌約5分鐘至呈深色。加入carrot、celery、onion及garlic，炒至輕微金黃色及熟透。
3. 加入fish stock連tomato & thyme煮2o分鐘，離火，攤10分鐘。Remove 龍蝦頭及殼。
4. 加入忌廉煮多5分鐘，倒進攪拌機加入cognac，按high speed攪至所有材料變茸，用篩子過濾，伴上龍蝦肉 (龍蝦肉要另外炒熟)上枱。如果你冇攪拌機就唔洗整呢個湯，用攪拌機攪過至得架，我為咗佢特登買咗個玻璃製嘅攪拌機呀！

上述做法冇跟足馮女士嘅版本因為我鍾意個湯「杰」啲所以連埋D菜一齊攪，想冇咁creamy，可以篩走埋D菜。

如果你睇完呢篇blog覺得好煩唔想整但係又好想飲，咁冇計啦，唯有飲我整嗰啲啦！

三家姐的海南雞飯

我嘅網誌之所以叫西楊菜，因為我鍾意食同埋淨係識煮西餐，但係今次講嘅係海南雞飯，之前特登學架，我太鍾意食啦，凡係我鍾意食嘅嘢，我都要識煮！

我冇三家姐，呢個三家姐屬於好友Polly嘅，Polly每次由Toronto回來都會住我屋企，佢最掛心嘅就係住喺香港嘅三家姐，去邊都會一齊，就係咁每年總有幾個禮拜我會成日跟住佢地三個 (係三個呀，Polly有老公架嘛！)食食食 .....食！佢地唔止識食，仲識煮！所以我拜託佢地教我煮海南雞飯。

Polly話海南雞嘅煮法屬於三家姐，個雞飯就係喺德國讀書時跟啲玻仔學嘅！

三家姐推介百佳嘅嶺南鳳光雞，廿零蚊有交易！
步驟如下：

海南雞
1. 同隻雞沖涼，記緊攞走個肺
2. 沖完涼抹乾身之後用粗盬揸隻雞
3. 塞啲薑同蔥落個肚裡面
4. 等水滾後放隻雞落鑊蒸廿分鐘
5. 廿分鐘後熄火焗五分鐘(中途唔好開蓋)

飯
1. 薑 + 蒜茸 + 乾蔥 炒米約兩三分鐘
2. 加雞湯 (可以用番蒸雞時嘅湯) 落啲米，蓋上煲蓋等飯熟

醬 (點雞用)
1. 薑茸 + 蒜茸 + 咖哩粉 + 油 + 盬一齊落鑊爆

對於唔係好食又唔識煮中菜嘅我覺得中菜同西餐嘅烹調方法真係好唔同，煮完個海南雞飯之後，我個廚房好大陣味呀！

過期麵包 (Banana French Toast)

加拿大人有種好得意嘅習慣，佢哋興將啲食淨嘅麵包雪入冰箱，原來咁樣可以保持住麵包裡面嘅水份，就算幾唔新鮮嘅麵包都可以令佢再次好似剛剛焗完出嚟咁！結咗冰嘅麵包毋須解凍直接放入焗爐或多士爐焗番熱就得架啦！除此之外，仲有其他方法烹調呢啲過期麵包嘅，好似西多士咁整係其中一個方法。下面嘅Banana French Toast就係咁演變出嚟！



法國長麵包 (1條)
Egg (3)
Cream (1/2 cup)
Banana (2)
Icing sugar (適量)


1. Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge.
2. Fill pockets with 2 or 3 banana slices each.





3. In a medium bowl, beat together eggs, cream, vanilla extract
4. Dip the bread slices in the mixture, allowing slices to become saturated










5. Melt butter in a medium skillet over medium heat.
6. Place a few slices at a time in the skillet, turning once, until both sides are golden brown.




7. Dust with confectioners' sugar to serve.

如果鍾意酒味可以加啲橙酒喺啲蛋汁度，食嘅時候可以淋Vanilla sauce或者custard，再唔係加Vanilla雪糕都好好味架！

Back to basic (Butter cake)

今日有人問我點解最近好似淨係焗蛋糕，我話俾佢聽咁多年嚟我一直主力整啲步驟複雜但無乜難度嘅甜品，其實最basic嘅蛋糕先至係最難整得好食，因為嗰啲步驟複雜但無乜難度嘅甜品通常都有好多配件遮醜。雖然整咗咁多年甜品，但係我一直都無向呢個難度挑戰，而家有些少時間多咗出嚟，決定好好練習呢啲基本功，由Butter cake開始，Sponge cake， Angel food cake .... 其中最想做好Angel food cake，因為佢唔洗落牛油蛋黄淨係用蛋白，蛋糕之中佢最唔肥！

近期練習得最多又易做嘅係下面嘅牛油蛋糕，不過我仲未焗到個好滿意嘅！

Unsalted butter (2 sticks)
Sugar (2 cups)
Eggs (4)
All-purpose flour (3 cups)
Baking soda (1/2 teaspoon)
Milk (1 1/4 cups)
Vanilla extract (1/2 teaspoon)

1. Sift the flour, add baking soda
2. Mix butter and sugar with electric mixer until the texture is soft and fluffy
3. Add eggs, one at a time, about 45 seconds per egg
4. Add flour mixture alternatively with the milk to the butter until smoothly combined
5. Add Vanilla extract
6. Pour the batter into a cake pan, baked at medium heat for 40 mins or until set.

加啲香蕉蓉就變成香蕉蛋糕架啦! (呢個燶咗少少但好好味架嘟！ 我舖咗錫紙焗所以冇爆到，不過蓋住錫紙要焗耐啲！)