马克·盖尔(Mark Gaier)和克拉克·弗雷西尔(Clark Frasier)
跑步新闻,$ 30
事实证明,缅因州比龙虾和蓝莓派要多得多。Inspired as much by the farm and forest as it is by the sea and shore, the New American cuisine that’s served up in this terrific cookbook by Mark Gaier and Clark Frasier, the James Beard Awardwinning chef-owners of Arrows Restaurant in southern Maine, offers something for everyone. There are unpretentious side dishes like Broccoli Casserole, weeknight recipes for Double Lamb Chops with Mint Relish, plenty of options for the grill, and even a Thanksgivingworthy turkey. Of course, there’s a big haul of seafood recipes, too: Classic Lobster Rolls, Grilled Salmon with Green Beans and Corn, and Pan-Fried Trout are just the start.
这本书的150种食谱中的大多数是平易近人且简单的。成分清单没有难以找到的物品(鳄梨和咖喱粉与它的奇特杂志一样),即使是经验不足的厨师也会感到很舒服煮螃蟹,加上黄油。
放纵的照片和健谈的论文散布在本书的九章中,每章都向读者介绍了龙虾,农民,渔民和工匠奶酪制造商,这些奶酪却可以激发作者的灵感。这些故事和图像看起来像是经典的缅因州,但是您在整个过程中会发现的简单美味的食物是典型的美国人。
虾和草药和芹菜卷(第112页)这些与龙虾卷一样好,但要容易得多。新鲜的虾被扔进柠檬味的梅奥(Herbed Mayo),被塞入烤黄油的面包中,以获得轰动的效果。
烤牛排配妈妈的酱汁(第174页)使用这种快速制造的,从克拉克的妈妈身上浸入迷迭香的香醋,而不仅仅是牛排。它的甜味香气很美味,搭配炒羊排和沙拉也很美味。
烤牛排配妈妈的酱汁 | 红色,白色和蓝角食品蛋糕 |
奖励食谱:新英格兰蛤杂烩与百里香
注释
发表评论
注释