洋香菜手工雞蛋義大利麵

其實我已經寫過類似的東西，但這一次我做得比較準確，也想試圖寫中文版。

這個東西是一種香蒜醬，但與其用羅勒，還是用意大利香菜（parsley)。味道比較苦辣，所以一般會在冬天吃。但你放心吧，春天也行！

麵條

把500g麵粉，兩顆雞蛋，個一點鹽攪混成一顆球，搓揉幾分鐘，直到它稍微Q一點（你戳著它就會恢復本來的形狀）。然後蓋著等30分鐘。

然後，用擀麵杖弄平，切成麵條。如此簡單！你應該要在砧板上隨手加一點麵粉，免得麵條黏貼起來。

這種麵條你只要煮三分鐘就好了，煮後放到一邊。

意大利香菜醬

做這個最好有一台果汁機甚麼的。把香菜切碎，放進果汁機裡去。再加橄欖油到果汁機能攪拌成濃厚液體。然後加蒜，怕馬森，和鹽根據品味。可以把多餘的香菜醬保留在冰箱，也因為主題是油可以留蠻久的。

融合

最後，用著小火把煮好的麵條跟大蔥一起炒一下，再加香菜醬。還是很簡單吧！

鱷梨奶昔小帖子

其實我沒有資格寫關於這個東西的帖子，我第一次做的才是昨天。但我立刻就變成了酪梨教民，所以請恕我這麼囂張的樣子。

表面是一般，但味道非常令人大喊“我可以接受！”

因為我不常喝牛奶（AKA牛乳房汁），所以替換了燕麥漿（很像西式豆漿），還加了一點蜂蜜。結果非常可以接受！然後今天我又發現了一個變異，就是薑糖水。

薑糖水
做起來很簡單，燒幾杯水，再放幾指鮮薑。煮半個小時左右，然後就把火調低，放白糖。我不知道究竟要放多少糖，但好像沒有很嚴格。繼續熬幾分鐘，就完了。

今天我的鱷梨奶昔是用：
－鱷梨，1顆
－燕麥漿，250ml
－蜂蜜，1茶匙
－薑糖水，1茶匙

檸檬卡士達法國土司加草莓醬: Lemon curd French toast with strawberry shrub

============ 1 ============

Whole wheat（全麥）sourdough bread

Subtitle: Oops, I used whole wheat flour. 

跟一般用酵母的麵包相比，Sourdough需要更長時間。首先，你要有一個starter。

Starter （五天前）

－全麥麵粉，500ml

－水，500ml

－酵母，20ml

－白糖，10ml

把所有的東西都均勻混合成泥土狀。

注意放在大碗裡，因為starter一開始會膨脹一些。

把泥土蓋起來，放在陰涼的地方等五天左右。

每天再攪一遍，因為水跟麵團會分開。

Sponge（前夜）

－Starter，300ml

－麵粉，1200ml （可以用全麥，也可以隨便換一部分成白粉。當然，全麥比較有營養。）

－溫水，1000ml

把starter，水，和麵粉一起攪，直到變成濃厚麵糊。再蓋著。

把剩下的starter裝在玻璃罐裡，放到冰箱。

麵包 （當天）

－橄欖油，120ml

－鹽，15ml

－全麥麵粉，1200ml左右 （這裡也可以替白粉）

先把大概250ml sponge放回starter玻璃罐裡去，每次這麼做你starter就會永遠用不完。

然後，把油和鹽倒進去，加一杯麵粉，慢慢攪。

攪方法是把外面部分折到中間。

折到徹底混在一起了，然後再加一杯麵粉。

繼續到麵團開始形成一顆，不那麼黏在碗的。

在一個大又乾淨的平面加一點麵粉，放麵團。

開始慢慢搋麵團，從前面到後面揉了，然後轉90度再揉。繼續大概五分鐘。

最後把麵團捲成圓的形狀，在上面切一條線。

放兩個小時，它會再膨脹：

兩小時後，噴點水在上面，放在220 C的火爐烤20分鐘。然後再噴點水，火調到190 C，繼續烤大概一個小時，到外面開始變色。

已完成！

============ 2 ============

Strawberry shrub

這是一個很方便保存水果的方式，比果醬還要簡單一些。

－草莓，600ml （全草莓）

－白糖，300ml

－白葡萄酒醋，300ml

先把草莓洗了，然後放在玻璃罐裡。加糖，徹底碾碎。放著半個小時以上。在這個時段，白糖會把草莓的汁引出粘結。

把草莓簁了，結果是亮紅色的糖漿。你可以先把它喝光，但如果你把它做成shrub，可以保留很久，而且味道比較有趣。但剩下的碾碎過草莓軀體當然要立刻吃掉。

加醋。你要注意醋是夠了，不然shrub會早爛掉。其實還可以用別的醋，例如紅葡萄酒醋，純白醋，義大利黑醋。味道都會不一樣，但都很不錯。我只是沒有試過保寧醋，可能會有點怪。

============ 3 ============

Lemon curd

其實我不知道，是我朋友用他自己檸檬樹的檸檬做的。我要問他怎麼做，再寫在這裡。

Putting it all together

把一顆雞蛋和200ml檸檬curd攪在一起。加200ml燕麥奶（也可以用牛奶或者豆漿）。

在熱鍋子裡加一點油（黃油也行）。

把土司蘸在醬裡，蘸兩邊，然後放在鍋。煎成下面是咖啡色，然後轉過去，煎到兩外一邊也是一樣的顏色。

最後，加一點你做的草莓醬。

狂吃。

對了，用一點鮮奶油也應該非常不錯。我沒有試過，但我建議你們試試看。

Fennel farfalle

A lot of times people ask me "Hey, what's fennel farfalle?" I decided to find out.

Ingredients:
- two large cloves of garlic
- half a big fennel bulb
- half a can of diced roasted tomatoes, sans pesticides. Fresh tomatoes would've done if it were summer here.
- 1 Tbsp balsamic vinegar
- 2 shakes chili flakes
- salt and pepper

Method:
1. Heat olive oil on low heat, then add the chili flakes and fennel, and cook until the fennel is translucent but not brown -- maybe 15 minutes? Actually, half way through that, add the garlic too.
2. Add the tomatoes and cook on low heat at least another 15 minutes, but longer is fine too.
3. Add the balsamic vinegar and salt. Red wine would work, and according to the top two or three Google results for fennel pasta sauce, ouzo or pastis is good too. But who has those things. Let's stick with balsamic vinegar.

I'm going to keep experimenting with this idea, because it was good, but it could have been better. Also I still have half a bulb of fennel. I think making it a little more sweet, sour, and umami would work. I might add some Chinese black vinegar and miso paste and see what happens (hopefully not throwing up).

Spicy Sichuan noodles

This is sort of a take on the Sichuan cold noodle dish I used to get outside my apartment in Chengdu. Those noodles were more like ramen, they didn't come with bok choy, and they were actually not warm, though, so this is more of a tribute than a successful recreation.

I made the noodles the usual way, but this time I used one egg, and replaced the other one with water. Mainly because I was running out of eggs.

For the sauce, I mixed:

• 3 Tbsp spicy chili oil
• 2 Tbsp soy sauce
• 1/2 Tbsp rice wine vinegar
• 1/2 Tbsp black vinegar
• 1 Tbsp white sugar
• Ground Sichuan pepper (to taste)
• 1 chopped scallion sprig (just the dark green part)

All amounts are totally approximate.

Then I briefly fried the bok choy and garlic in a pan on high heat with a little salt.

Finally, I boiled the noodles for about three minutes, and mixed them in a bowl with the sauce, and put the bok choy on top. 

Kale 'n potatoes 'n guacamole

Even with my non-stick pan, I find making home-fries a little tricky. I hate to think how much potato-mass has been transformed under my watch into brown crud stuck to the bottom of the frying pan. Wasted. I've found a way to avoid this, though. The trick is to heat the oil first to a high temperature, and then, as soon as you add the potatoes, start shaking the pan lightly and quickly back and forth. The motion dislodges the potato slivers before they can thoroughly stick to the pan, but it leaves the same surfaces facing down the whole time. This gives the downward-facing potato surfaces time to get crispy and develop their own non-stick surface. After that it's all pretty straightforward; I'll leave the rest as an exercise for the reader.

Ingredients

Potatoes:
- 3 potatoes
- 3 cloves of garlic
- herbes de Provence
- salt
- chili flakes

Avocado:
- 1/2 avocado
- 1 tbsp soy sauce
- cilantro
- salt
- pepper
- 1 piece of sun dried tomato (aka fanciful garnish, not important)

Kale:
- kale
- 1 clove of garlic
- fish sauce

Tips:
- When you add the garlic is crucial. If you add it too early, it'll either burn before the potatoes are done, or there just won't be much garlic flavor left. If you add it too late, you'll be eating raw garlic and your pet emu won't speak to you anymore.

"Spanish rice"

This is basically just fried rice with different spices.

1. Sautée chili pepper, onions, and garlic until the onions turn translucent.
2. Add a spoonful or two of paprika and cumin, and a small spoonful of turmeric.
3. Add diced tomatoes (this time I used sun dried tomatoes because I didn't have any fresh tomatoes).
4. Cook until it's a thick sauce, then add the (pre-cooked) rice. Stir until well-mixed.
5. Add scallions (optional), salt to taste (fish sauce or light soy sauce would also work), balsamic vinegar to taste (optional), and parsley (optional).
6. Grate some cheddar cheese on top (this time I used sliced goat gouda, because I didn't have cheddar and I don't have a coarse cheese grater), and slice some avocado (or make guacamole).

This also goes well with black beans. Here's how I usually make those:

1. Start with some dry black beans. Soak them overnight (at least 8 hours).
2. Drain, put in a pot filled with water, and boil, stirring occasionally to keep the beans from sticking.
3. As the beans boil, foam will start to form at the top of the water. Scoop this foam out and get rid of it.
4. Once the beans start to get soft and resemble something one could eat, add a few cloves of garlic (whole), some dried chili peppers, a few spoonfuls of cumin, and a few spoonfuls of salt (of course, err on the conservative side, since you can always add more).
5. Boil until the beans are no longer crunchy -- if the water starts to get low before this happens, just add more.
6. After step 5, the beans are done, but you can also make refried beans by heating up some vegetable oil in a pan (not olive oil since it'll burn), and frying the beans on high heat, stirring vigorously until they start to turn into a paste.