Mini cheesecake recipe
Nov 24th, 2009 by sovicki


* 1 (12 ounce) package vanilla wafers
* 2 (8 ounce) packages cream cheese
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 (21 ounce) can cherry pie filling


1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Chocolate-Butter Icing
Nov 19th, 2009 by sovicki

Chocolate-Butter Icing
Recipe created by Julia Child

Mastering the Art of French Cooking Vol. 1 by Julia Child
This simple chocolate icing is butter beaten into melted chocolate, and forms a tender coating over a white or chocolate cake, or over a thoroughly chilled butter-cream icing.

Make an 8-inch cake

Kitchen Supplies:

* Small covered pan
* Larger pan of almost simmering water
* Wooden spoon
* Bowl with tray of ice cubes and water to cover them
* Small flexible-blade metal spatula or table knife


* 2 ounces (2 squares) semisweet baking chocolate
* 2 Tbsp. rum or coffee
* 5 to 6 Tbsp. unsalted butter

Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

Try this icing on Julia’s Chocolate and Almond Cake!

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.

Chocolate and Almond Cake
Nov 19th, 2009 by sovicki

Chocolate and Almond Cake
Recipe created by Julia Child

Mastering the Art of French Cooking Vol. 1 by Julia Child
This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made in the same manner as the preceding cakes, starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.

Serves 6–8

Kitchen Supplies:

* Round cake pan , 8 inches in diameter and 1 1/2 inches deep
* 3-quart mixing bowl
* Wooden spoon or Electric beater
* Rubber spatula
* Cake rack


* 4 ounces or squares semisweet chocolate , melted
* 2 Tbsp. rum or coffee
* 1/4 pound or 1 stick softened butter
* 2/3 cup granulated sugar to mix with butter
* 3 egg yolks
* 3 egg whites
* Pinch of salt
* 1 Tbsp. granulated sugar to beat with egg whites
* 1/3 cup pulverized almonds
* 1/4 tsp. almond extract
* 1/2 cup cake flour , scooped and leveled, turned into a sifter
* Chocolate-Butter Icing

To make cake: Preheat oven to 350 degrees.

Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 ·minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

To serve: Use the Chocolate-Butter Icing, and press a design of almonds over the icing.

Boeuf Bourguignon
Nov 19th, 2009 by sovicki

Boeuf Bourguignon
Recipe created by Julia Child

Mastering the Art of French Cooking Vol. 1 by Julia Child
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Serves 6

Kitchen Supplies:

* 9- to 10-inch, fireproof casserole dish , 3 inches deep
* Slotted spoon

Boeuf Bourguignon:

* 6 ounces bacon
* 1 Tbsp. olive oil or cooking oil
* 3 pounds lean stewing beef , cut into 2-inch cubes
* 1 sliced carrot
* 1 sliced onion
* 1 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. flour
* 3 cups full-bodied, young red wine , such as a Chianti
* 2 to 3 cups brown beef stock or canned beef bouillon
* 1 Tbsp. tomato paste
* 2 cloves mashed garlic
* 1/2 tsp. thyme
* Crumbled bay leaf
* Blanched bacon rind
* 18 to 24 small white onions , brown-braised in stock
* 1 pound quartered fresh mushrooms , sautéed in butter
* Parsley sprigs

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.

Poulet au Porto: Roast Chicken with Port Wine, Cream and Mushrooms
Nov 19th, 2009 by sovicki

Recipe created by Julia Child

Julia Child’s Mastering the Art of French Cooking, Vol. 1

Chicken, cream, and mushrooms occur again and again, as it is one of the great combination. This perfectly delicious recipe is not difficult, but it cannot be prepared ahead of time or the chicken will lose its fresh and juicy quality. The chicken is roasted, then carved, flamed in cognac, and allowed to steep for several minutes with cream, mushrooms, and port wine. It is the kind of dish to do when you are entertaining a few good, food-loving friends whom you can receive in your kitchen.

Vegetable Suggestions
Nothing should interfere with these special flavors. It would be best to serve only potatoes sautéed in butter, page 526 (Mastering the Art of French Cooking, Vol. 1), or a perfectly seasoned risotto, page 532. Peas, or asparagus tips, or braised onions, page 481, could be added if you feel the necessity for more vegetables.

Wine Suggestions
Serve very good, chilled, white Burgundy such as a Meursault or Montrachet, or an excellent, chateau-bottled white Graves.

Serves 4

Roast Chicken:

* 3 pound ready-to-cook, roasting or frying chicken
* 1 pound fresh mushrooms
* 1/2 Tbsp. butter
* 1/2 tsp. lemon juice
* 1/4 tsp. salt
* 1 cup whipping cream
* 1/2 Tbsp. cornstarch blended with 1 Tbsp. of the cream
* Salt and pepper
* 1/2 Tbsp. minced shallots or green onions
* 1/3 cup medium-dry port
* Lemon juice to taste
* 1 Tbsp. butter
* 1/8 tsp. salt
* 1/4 cup cognac

Kitchen Supplies:

* 2 1/2 quart enameled orstainless steel saucepan
* Fireproof casserole dish or chafing dish

Roast the chicken as described in the master recipe on page 240. Be sure not to overcook it.

Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.

Bring 1/4 cup water to boil in the saucepan with the butter, lemon, and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out the cooking liquid and reserve.

Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.

When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce.

Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots or onions and cook slowly for 1 minute. Add the port and the mushroom juice, and boil down rapidly scraping up coagulated roasting juices, until liquid has reduced to about 1/4 cup. Add the mushrooms and cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste.

Smear the inside of the casserole or chafing dish with butter. Rapidly carve the chicken into serving pieces. Sprinkle lightly with salt, and arrange in the casserole or chafing dish.

Set over moderate heat or an alcohol flame until you hear the chicken begin to sizzle. Then pour the cognac over it. Avert your face, and ignite the cognac with a lighted match. Shake the casserole slowly until the flames have subsided. Then pour in the mushroom mixture, tilting the casserole and basting the chicken. Cover and steep for 5 minutes without allowing the sauce to boil. Serve.

Note: Chicken may remain in its casserole over barely simmering water or in the turned-off hot oven with its door ajar, for 10 to 15 minutes, but the sooner it is served, the better it will be.

紅酒焗羊膝配薯蓉 Baked Lamb Shanks with Mashed Potatoes
Nov 19th, 2009 by sovicki


羊膝 2只(lamb shanks, 約900克)

迷迭香 三枝(rosemary, 連梗)
西芹 4條(celery, 切粗塊)
紅蘿蔔 (carrots, 切粗塊)
洋蔥 1個(切粗片)
番茄醬 (tomato paste) 2湯匙
紅酒 2杯(dry red wine, 約500 cc)
橙皮 1條 1×3吋長(只橙色部份)
橄欖油 少許


馬鈴薯 2個


新鮮洋芫荽 2湯匙(parsley,切碎)
檸檬皮蓉 2茶匙(只磨黃色部份,非常幼細)
蒜蓉 2粒(去皮,剁蓉)


1. 在燒紅的鑊中,下2湯匙橄欖油。在羊膝各面上灑下鹽和胡椒粉。放羊膝在鑊中煎至各面金黃色。約5至8分鐘。把羊膝轉至入焗爐的大盤中,蓋好。把焗爐預熱至180度C. 把焗架放在中層。

2. 在熱鑊中,放下洋蔥,西芹,紅蘿蔔和迷迭香,用中火炒香,直至所有材料轉微金黃及軟化。加入番茄醬,繼續炒勻,約2分鐘。倒入紅酒,轉用大火加熱煮滾,直至鑊中汁液變少及濃,狀如糖漿,約15分鐘。

3. 把羊膝放回鑊中,加橙皮及雞上湯。煮滾後,轉回入焗爐的大盤中。汁料最好蓋過羊膝。放入焗爐,焗約兩小時,直至羊肉稔身(軟化)。有需要時,把羊膝轉面。

4. 在焗羊膝期間,羊膝就快焗好前約45分鐘,把兩個馬鈴薯去皮,切粒。放在滾水中,煮20分鐘,直至軟身。撈起,瀝乾水份,放在大碗中一會,讓馬鈴薯吸收水份。用壓馬鈴薯的用具,把馬鈴薯壓成蓉。期間,加入適量的牛油,鹽,胡椒粉,牛奶。自己要試味,直到滿意為止。

5. 在一小碗中,把蒜蓉,切好的洋芫荽和檸檬皮蓉拌勻。這是獨一無二,令焗好的羊肉,吃起來與別不同的 “gremolata”調味料!帶出的羊肉味更鮮,吃起不感膩呢!(基絲汀更喜歡加多一點點檸檬皮蓉,雖然磨檸檬皮,有點吃力,但好吃,就不介意嘛。)

6. 當羊膝焗好時,把迷迭香的硬梗丟去。上碟,羊膝放在雜菜面,把gremolata灑在羊膝上面。拌以薯蓉,趁熱供食。



* 2 lamb shanks, about 900g
* salt, to taste
* pepper, to taste

* 3 stalks rosemary
* 4 stalks celery, roughly chopped
* 1 carrot, roughly chopped
* 1 onion, chopped
* 2 tbsp tomato paste
* 2 cups (500ml) dry red wine
* 3 cups chicken stock
* 1 strip orange zest, 1×3 inch
* a dash of olive oil (or cooking oil)

Ingredients of mashed potatoes:

* 2 potatoes
* butter, to taste
* pepper, to taste
* hot milk, to taste

Ingredients of Gremolata:

* 2 tbsp freshly chopped parsley
* 2 tsp lemon zest
* 2 cloves garlic, crushed

Baked Lamb Shanks Procedures


1. Preheat oven to 180C (356F). Place rack in the middle.
2. Heat 2 tablespoons of oil over medium heat on a frying pan. Season the lamb shanks with salt and pepper. Add them to the pan and cook until all sides are lightly golden, about 5 to 8 minutes. Transfer lamb shanks to a large casserole, covered.
3. Heat some oil in the same frying pan to sauté onion, celery, carrot and rosemary over medium heat, stirring occasionally, until all ingredients soften and lightly brown. Add tomato paste and combine well. Cook for another 2 minutes. Increase heat to high. Add red wine and boil over high heat about 10 to 15 minutes. Cook until liquid thickens.
4. Return lamb shanks to pan. Add orange zest and chicken stock. Bring to boil, then transfer into the casserole. The lamb should be covered by sauce. Cover and bake for at least 2 hours, until lamb softens, turning lamb after 1 hour if necessary.
5. While baking lamb, peel potatoes and roughly chop into chunks. Cook in boiling water for 20 minutes, or until softened. Drain well. Place in a large bowl and let rest for a while. Mash potatoes and season with salt, butter, pepper and milk to taste.
6. In another small bowl, combine crushed garlic, parsley and lemon zest. That’s unique “gremolata”, really yummy to go with hot lamb shanks.
7. When the lamb shanks are ready, discard rosemary. Serve with mash and gremolata.