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【365-PK】 美國胃來煮

【365-64】美國胃的客串文 - 剩菜大作戰系列V

偽主婦的生活日記 於 2012年04月12日發表   人氣:4771


我親愛的男友,美國胃先生,看我寫BLOG寫得這麼爽這麼高興,每天又跟網友們快樂地互動,於是興致勃勃說要讓他粉墨登場來客串一篇,非常不甘寂寞要來參一腳。

可是,此人的中文程度跟小學生一樣,而且只能用龜速般的中文輸入法打字,如果等到他完成一篇BLOG文,相信我的365挑戰都會寫完了。所以,他用英文寫,然後我幫他翻譯。

以下就是美國胃的處女大作(各位請鼓掌!),括號內粉紅色的字是我忍不住的內心戲,原文則貼在下面:



親愛的讀者:
Dear Readers,

我想是時候要直接寫文給大家了,事關我聽聞某人常常在她的BLOG內提及我(你都沒有來看!)。我(可愛的)女友常稱之為美國胃的那人,應該就是我(不是你還有誰?)。首先,我要澄清,我並不是「鬼佬」或老外,我可是正港中國人,只不過在美國出生而已,跟最近好紅的NBA明星林書豪一樣是美籍華僑(硬是要跟人家拉上關係就是)。不過跟Jeremy不一樣,我小時候是住在香港的。而我的真名,跟NBA最有價值控球後衛德里克.羅斯(誰?)和紐約棒球隊洋基的傳奇Short Stop(??)德里克.傑特的名字好相像的(他果然好想紅,連自己的真名都大喇喇地跟大家說)

I suppose its about time I write to you directly since I heard rumors that someone has been mentioning me a lot in her blog.  I guess I am the one that my girlfriend has been referring to as "American Stomach".  First, I must clarify, I am not a Gwai Lo or Lao Wai.  I am a Chinese American that was born in the US, just like the recent NBA star Jeremy Lin.  However, unlike him, I spent my early childhood growing up in Hong Kong.  My real English name sounds like that of NBA MVP point guard Derrick Rose (德里克-罗斯) or that of New York Yankees legend short stop 德里克-傑特.



好,我知道大家都常常看到我開出的烹飪挑戰,你們一定以為我光會出一張咀只懂吃。事實上我可是一名烹飪熱愛者,而我最拿手的就是...翻熱剩菜(你還好意思說出來!!!)

Now, I know you've read a lot about my meal requests and cooking challenges, you must think all I do is eat.  But the truth is I am also a culinary enthusiast.  And my specialty is… leftovers.



好了好了,關於我的自我介紹到止為止,為大家介紹一下我今晚做的菜:

今晚我們用了之前的剩菜,包括大家都看過的紅酒燉牛肉,做了兩道健康又希望會美味的菜色做晚餐。頭盤是菠菜蕃茄牛油果沙律配意大利黑醋醬,主菜就是燉牛肉剩下的肉汁配嫩煎蘑菇青椒扁意粉(為什麼你要加青椒呀????)。

So, enough about me.  Let's talk tonight's dishes and my introductory recipe to you all.

Tonight, we'll be using some left overs from the previous dish you've read, Beef Burguignon, to make 2 healthy yet hopefully delicious meals.  The first is a Spinach salad with Tomatoes, Avocado and Balsamic Vinegrette dressing.  The second dish is Linguini with leftover Beef Burguignon sauce + sautéed mushrooms and green peppers.



以下就是簡單的做法。對不起,沒有照片。原因:懶(好誠實!)。而且我不喜歡拍食物的照片,這是我的原則(Whatever Whatever),常常對人家在餐廳裡拍照片感到很煩,好像他們從沒見過煮好的食物一樣(所以大家,老天很喜歡跟人開黑色的玩笑,所以最後賜了他一個要拍照寫BLOG的女友,嘿嘿)

Here are the simple steps:  (sorry, no pictures.  Reason: laziness and I'm not a big fan of taking pictures of food.  It's a matter of principle since I'm always annoyed at people taking pictures of food at restaurants.  It's like they've never seen cooked food before.)



【菠菜蕃茄牛油果沙律配意大利黑醋醬】
Tomato and Avocado Spinach Salad



(照片是我拍的,否則大家連相也沒有機會看)


(1) 去買一包小菠菜,洗乾淨

(2) 蕃茄2個切片

(3) 半個牛油果切粒,牛油果是之前做三文治剩下的
(某人做給我的愛心三文治耶)

(4) 將意大利黑醋、橄欖油和一匙的蜜糖混合(隨你喜歡用什麼大小的匙都可以),加入鹽和胡椒調味

(5) 將蕃茄和牛油果鋪在小菠菜上,發揮你的藝術天份鋪得漂亮點不要輸陣

(好明顯此人為了他的處女作真的很有心思去擺盤,平時都很隨便東一堆西一堆的,不是說不要拍食物照嗎?心機真重呀你)

(6) 淋上醬汁,吃(吃這一步不用教吧!)


1. Buy a bag of baby spinach and wash it
2. Cut up 2 tomatoes into big round slices
3. Dice 1/2 of an leftover avocado that was previously used for making a sandwich.
4. Mix Balsamic Vinegar, Extra Virgin Olive Oil, 1 spoon of honey (use whatever size spoon that makes you happy), Salt and Pepper into a bowl.  Adjust quantity to taste. 5. Use your artistic sense to put tomatoes, avocado up top on the spinach and make it look presentable.
6. Pour dressing over salad and eat




燉牛肉汁配嫩煎蘑菇青椒扁意粉
Linguini with leftover Beef sauce + sautéed mushrooms and green peppers



(1) 先煮意粉(大家按包裝上的時間來煮就可以)。煮好後把水倒走瀝乾麵條,緊記不要將意粉煮過頭,我最討厭煮成糊一樣的意粉(呀那就按包裝的時間減一分鐘來煮)。有些人會在煮好的麵條裡放牛油令麵條不會黏在一起,不過因為我是中國人,所以我用中式的過冷河方式,將麵條放到水龍頭下用冷水沖開。而且這樣比較健康(他又來了!),我覺得有時有太多不必要的用油了,咳咳!(我只不過叫你加點橄欖油到麵條裡,這樣是什麼意思呀你!!)

(2) 蘑菇切碎(做
燉牛肉 用剩的),另外切一個青椒(做 古巴黑豆飯 用剩的)

(3) 煎鍋放一點橄欖油加熱,然後將蘑菇和青椒炒軟,加鹽和胡椒調味,再加一點喼汁點綴

(4) 將剩菜牛肉汁加進一起炒

(5) 意粉鋪好,淋上"新" 的醬汁,灑上Parmesan芝士(做
洋蔥湯 用剩)

(6) 吃
(唉)

1. Cook some Linguini in boiling water.  Remove from heat and Drain when its done.  Make sure not to over cook.  I HATE mushy pasta.  Also, some people will put butter into the drained pasta so they don't stick together.  However, since I'm Chinese, I'll do it Chinese style and rinse it in cold water.  Besides, it's also healthier.  I think there's too much unnecessary use of oil.  *cough cough

2. Cut 1 pack on white button mushrooms (leftover from cooking beef burguignon) and 1 Green Pepper (leftover from cooking Cuban black beans) into slices.

3. Heat a drizzle of olive oil in cooking pan and fry mushrooms and green peppers until cooked.  Season with salt and pepper.  I also added some Worchester sauce. 

4. Pour leftover sauce over cooked vegetables and cook until hot.

5. Scoop "new" sauce over pasta and sprinkle with parmesan cheese (leftover from Onion Soup)

6. Eat




感言:
Parting thoughts


寫這篇BLOG文比我想像中難(當然啦你只顧著看電視又沒有一心多用的能力)。實情是我覺得我比較適合寫有關運動的文章或者我腦袋裡天馬行空的想法(我曾經想過做一個編劇的,不過我想我的劇本應該會拍出一套很難看的爛片吧)(嗯,你的冷笑話的確是比較難找知音人...)。不過因為這個BLOG主要是分享烹飪和美食,我唯有跟著這路線來寫啦(那你自己去開一個BLOG丫)

Writing this blog was a lot harder than I thought.  The truth is, I'd probably be better at writing a blog about sports or just random thoughts in my mind.  (I once thought about being a movie screen writer but then I thought my scripts ideas would make terrible movies to watch.)  However, since this blog is mainly about cooking and food, I thought it'd be appropriate to stick with the theme.



以上兩道不是什麼複雜的菜色,不過我好享受簡單的食物(那你下次不要再開烹飪挑戰給我了!)(好啦,其實兩道菜都很好吃,一下班就有人做好晚飯給我吃就更加爽,呵呵)

I know the dishes described here are nothing elaborate, but I've always enjoyed simple foods. 


各位美食家和大廚們,最後給你們一個問題想想:
So for all you foodies and aspiring master chefs, here's one parting question for you to think about today


到底是為吃而生,還是為生而吃?
Do you live to eat or eat to live?



美國胃上
American Stomach




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上一篇: 壽宴@Bella Vita

下一篇: 【法國小館夜】紅酒燉牛肉 Boeuf Bourguignon


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