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更新日期:2007/12/31 23:00 石靜怡

【大台灣旅遊網TTNews記者石靜怡】

 

  因為養生健康的飲食觀念與日俱增,蔬菜、水果反到成為許多人飲食的重點,再加上在台灣有許多愛吃火鍋的朋友們,位在台北東區敦化南路160巷內的「若荷」蔬食火鍋吃到飽餐廳就此誕生。

 

 

 

  一走進若荷您可能會因古色古香,又充滿氣質的用餐環境而以為這是一家餐廳,那您是猜對了一部份,因為店主人黃先生自己本身對茶很有研究也喜歡品茗好茶,所以在這裡用餐之餘您可以吃到一杯好茶,不過,在這裡最主要您能夠享用到的是蔬食養生的火鍋,一共有約60種的新鮮蔬果食材任您取用,加上6種精心熬燉的養生湯頭,讓您在蔬果中補充到您需要的營養。

 

 

 

  店中六種湯頭分別為:超人氣的南瓜、藥膳和麻辣湯頭,另還有昆布、義式蔬菜和香茅口味供您選擇,黃先生強調,所有湯頭都是新鮮食材長時間燉煮而成,一個人就能選擇二種口味,二個人能選三種。

 

 

 

  這裡的環境優雅舒適並多了一股文化的氣息,不論是窗花、燈籠還是牆上的壁飾,讓人在用餐時還能感受到文化的薰陶和涵養,優質高雅的用餐環境更是在此用餐的一大享受,也讓繁瑣的心靈能有所沉澱。

 

 

 

  另外還有日本知名品牌明治冰淇淋無限供應,值得一提的是,只要是修行人來店用餐都以半價優待喔!(攝影/石靜怡)

 

 

 

台北東區頂好商圈http://1061.travel-web.com.tw/

 

大台北旅遊網http://taipei.travel-web.com.tw/


( above info from yahoo )

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在台灣發現的西藏色彩
在師大浦城街裡充滿著多樣的異國料理,其中的"藏味館"更是全台灣第一家以正統西藏料理為主題特色的餐廳;加上老闆身為西藏人所做出的料理,更是道地的西藏菜。如果您想嚐嚐印度或泰式的,這裡也有;再加上店內的擺設擁有濃厚的藏式風情。牆上的畫和掛飾,昏暗的燈光加上異國風味的擺設,濃厚的西藏味充滿在這間小小的餐廳;想體驗一下藏式料理嗎?那就快來藏味館吧!

藏味館

地址:台北市浦城街13巷18之1號          電話:02-23620211
網站:http://www.samdon588.htm.tw

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「它們原本就都是正統法菜,我只是把它們結合在一起而已…」,坐在〈Le Coq〉餐廳開放式廚房前的主廚桌(Chef's Table)上,主廚Vincent─任全濰從容地敘述〈串燒田螺鴨肝〉的作法。

 

 躺在白色骨瓷盤上的鴨肝和田螺被竹籤串著,鴨肝先煎後烤,田螺則是醃過後再拌炒,最後用牛骨肉汁(demi-glace)濃縮收汁而成。任全濰把它們分別料理後再串在一起,然後再上烤檯Grill一下,淋上醬汁後出菜。

 

 鴨肝鮮美肥腴,吃葡蔔葉長大的勃根地白田螺,肉質厚實卻鮮嫩有彈性,兩造串在一起,再搭著旁邊的炒野菇一起上桌,老遠就可聞到一股濃重的香味,舉刀叉切食入口,則滋味與口感千匯萬端、劇力萬鈞。這種菜作起來很費事,成本又高,故除了國際觀光飯店偶爾請來的米其林主廚外,一般餐廳為省時省事兼省錢,不會這麼幹。任全濰不僅這麼做這道菜,〈Le Coq〉餐廳菜單上所有的菜也都是這麼做。在景氣不甚好的今日餐飲市場中,展現了一股「大器」。

 

 曾飛到法國扎實學菜,擁有法國藍帶廚藝學校高級班第一名畢業證書的任全濰,是台灣法菜餐飲業界的「南霸天」,因為手藝佳,他在高雄主持的Le Masion法國餐廳,吸引許多北部都會的知味老饕專程南下吃他的菜,不少「繞著地球跑」的企業家回到了台灣,也會到Le Masion餐廳解饞。在名人加持下,Le Masion也成了名店。

 

 英雄不寂寞,任全濰的才華得到許多大老闆的賞識,於是投資他北上開餐廳,開在市民大道上的〈Le Coq〉,於焉誕生。撇開漂亮的裝潢與高檔的器皿不談,〈Le Coq〉餐廳最大的特色是,有男有女、10人組成的廚藝團隊中,有7人都出自法國藍帶廚藝學校。

 

 「狗蛋不如!」,任全濰用法文「藍帶」的中文諧音說,在台灣,Gordon Bleu的形象已被一些只到藍帶上了幾堂課,學了幾道菜就回來開餐廳的半調子、半桶水搞臭,所以他希望以〈Le Coq〉打造平台,傳承個人經驗,讓真正有心的學弟學妹將藍帶廚藝發揚光大。

 

 就像〈串燒田螺鴨肝〉一樣,〈Le Coq〉的每道菜不僅都按正統法菜的傳統工序手法烹調料理,且食材用料俱都「系出名門」,故能展現原味正宗。

 

 例如〈布烈斯雞胸鑲捲鴨肝佐羊肚菌〉,用的是「禽中之后」布烈斯雞雞胸肉捲各式菇菌,再以sous-vide手法,將雞肉捲套了真空保鮮膜,隔水以攝氏50度的溫水泡熟。雞肉鮮嫩而富彈性,表層光滑如絲縷,裡餡濃香鹹鮮,使原本就屬頂級食材的布烈斯雞風味再推上高峰。

 

 「我只會傳統,別的都不會」,任全濰講這話,聽似謙虛,實是驕傲。因為,今天的餐飲市場,追求速簡的人多,講究細火慢工者少;標榜Fusion、漫無章法的菜多,源於正統、詮釋經典者少。而〈LeCoq〉的菜,就是以一種內歛的氣質,展現耐人尋味的底蘊。相信只要任全濰持續堅持,不消多久,〈Le Coq〉終究會像其招牌上的雞冠般火紅的…。

 

 Index

 

 ●Le Coq/台北市市民大道4段110號/02-27752818

( above info from yahoo)

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靜謐的小巷弄裡,走進去還有一小角落的花園,空間開闊,採光良好,讓人彷彿置身於庭園中,散發溫馨氣氛,原來,花團錦簇、法國料理也能平易近人。

 

曾在法國學習廚藝的林俊松,現在也在實踐大學任教,開設了這家「布查花園」,因為忘不了加拿大維多利亞島上布查花園(Butchart Garden)的美景,餐廳也以此為名。目前林俊松已經不再下廚,改以配菜、餐廳經營為主,金華街的店面由兒子掌廚,傳承歐洲頂級美食精神。

 

店主林俊松本來學的是餐廳外場經營,後來覺得既然要經營餐廳,也應該懂得美酒與料理,就遠赴法國學習,在店中,他把自己在法國所有的學習證明、得獎證書都裱框起來,其中還有一支當時在法國藍帶學校試酒的杓子,仔細看看,手把的地方都有一點磨損了,可見當年在法國學習的時候相當勤奮呢!

 

人氣商品

 

頂級菲力牛排佐松菇汁套餐(午)490元(晚)680元/採用紐西蘭進口的特級菲力,軟嫩多汁,牛肉甜美的味道在口中散開,再搭配上有濃濃松菇味道的醬汁,醬汁中,除了松菇之外還添加了牛菌菇及羊肚菇。

 

香煎比目魚佐白酒汁套餐(午)490元/表面煎得稍微有一點酥脆的比目魚淋上白酒汁,充滿著魚肉的甜美,另外值得一提是套餐中的「胖胖麵包」也是備受好評,皮脆心軟,不管是直接吃,還是沾田螺醬汁都讓人意猶未盡!

 

基本資訊

 

店名:布查花園法式料理地址:台北市金華街199巷1弄1號電話:(02)2395-9572營業時間:11:30-14:00;17:30-21:00網站:http://lescargot.network.com.tw/

( above info from yahoo)

 

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更新日期:2008/02/20 00:00 石靜怡

【大台灣旅遊網TTNews記者石靜怡】

 

  想要吃到正宗的日式拉麵的朋友有福囉!位在台北東區巷中一家日式拉麵店,店主人陳先生在日本東京留學期間因十分喜愛日式拉麵,回國後不斷的與日本當地「幌屯拉麵」的老闆接洽與學習,打著幌屯拉麵台北分店的名號開設了在台的第一家分店。

 

 

 

  陳先生表示說,自己在日本唸書時每星期都會邀約老師、和不同國籍的同學到在日本的已有十多年歷史的幌屯拉麵吃拉麵,而會特別對這家的拉麵如此的情有獨鍾,是因為這裡的拉麵真的好吃的沒話說,並且深受老闆對料理的堅持與熱情而感動。

 

 

 

  打著東京幌屯拉麵台北分店的名號,就是要大家嚐到日本正宗拉麵的好味道,店中味噌、正油、辣椒等原物料,皆由日本東京本店空運來台,並與日本本店同步執行「當日湯頭未達標準當日恕不供餐」的嚴格標準以確保品質,因為堅持與用心,在用餐時間客座滿堂的景況,獲得了最實際的肯定。

 

 

 

  而店中的招牌主打「味噌拉麵」其中融合了9種日本各地不同的赤、白味噌,再結合每日熬煮6小時高湯,每道程序皆經過了細心的製作及嚴格的把關,是推薦給第一次來幌屯的您必吃的極至美味。(攝影石靜怡)

 

 

 

日本正宗日式拉麵‧幌屯拉麵台北忠孝店http://0227772267.travel-web.com.tw/

 

台北東區頂好商圈http://1061.travel-web.com.tw/

 

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Tortellini in broth 
Tortellini in broth  
                                             
Tortellini is a variety of ring-shaped pasta. They are typically stuffed with Parmesan cheese and occasionally with a mix of meat (pork loin, prosciutto crudo and mortadella). Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, with cream, or sometimes with a ragù.



Packed, refrigerated or frozen tortellini and tortelloni appear in many locations around the world, especially where Italian communities have a certain relief. Tortellini and tortelloni are made in special industrial lines supplied, all over the world, by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc.; "fresh" packed tortellini have usually 7 weeks of shelf-life.

The origin of tortellini is surrounded by several legends[citation needed].

One says that this dish is born in Castelfranco Emilia (province of Modena)[citation needed]. One night during a trip, Lucrezia Borgia checked into an inn in the small town. Over the course of the night the host became so captivated by Lucrezia's beauty that he couldn't resist the urge to peek into her room through the keyhole. The bedroom was only lit by a few candles, and so he could merely see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night.

Another separate but similar legend, originating in medieval Italy, tells how Venus and Jupiter (the Roman equivalent to the Greek gods Aphrodite and Zeus) arrived at a tavern on the outskirts of Bologna one night, weary from their involvement in a battle between Modena and Bologna[citation needed]. After much food and drink, they shared a room. The innkeeper, captivated by the two, followed them and peeked through the keyhole. All he could see was Venus's navel. Spellbound, he rushed to the kitchen and created tortellini in its image.

External links


( above info from Wikipedia )

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炸魚薯條 (Fish and chips)源自英国,是将去骨的鱼,切成片后裹上湿面团,然后油炸,同时也炸薯条,吃的时候还会配上不同口味的调味酱,算是种很普遍的街边小吃。在新西兰澳洲也很受欢迎。在美国,这种炸鱼薯条也渐渐地普遍起来。几十年来,炸鱼薯条是英国盛行的外带食品。

炸鱼薯条



炸鱼薯条

17世纪马铃薯开始普及英国。在19世纪,吃炸鱼(Fish fry)在伦敦和英国东南部变得普遍(狄更斯在《雾都孤儿》一书中提及“炸鱼仓库”) 。而同时,在英国北部,油炸削成块状的马铃薯(也就是薯条)的产业亦被开发。不明何时何地,这两项被合并成为我们今天知道的炸鱼薯条商店产业。第一间炸鱼薯条店或许是约瑟夫·马林(Joseph Malin)于1860年在伦敦开设的。

例:1人分量的炸鱼薯条之炸鱼做法

将100克普通面粉与100克自发面粉混合,放入半茶匙(5毫升),挖个小坑,放入蛋黄一个;加入半品脱牛奶黑啤酒、一汤匙(15毫升)、适量, 打成奶油面糊。静置30分钟。将两个蛋白打至起泡,混入奶油面糊

鱼洗净,斩头、去尾、剔骨,两面拍粉,提鱼的一端让整条鱼滑入奶油面糊容器中,取出时注意用容器边沿去除过量面糊。

油温为180摄氏度。将鱼轻轻地放入油箱,注意不要近身,以防溅油。3-4分钟后,鱼会浮至表面,用漏勺翻身,续炸3-4分钟,呈两面金黄即可。

( above info from Wikipedia ) 

PS. English cuisine

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(1) Soy sauce : 

Soy sauce
is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is used widely in East and Southeast Asian cuisines and appears in some Western cuisine dishes.

(2)  Doubanjiang:

Doubanjiang (Chinese: ; pinyin: dòubànjiàng; literally "beans mixed into sauce") is a spicy, salty paste made from fermented broad beans, soybeans, red chili peppers, salt, and spices.


(3) Douchi:

Douchi (Chinese: ; pinyin: dòuchǐ), also called Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black bean sauce.

Douchi is made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.


(4) Tofu

Tofu, also toufu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin,[1] made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.


(5) Soy milk

Soy milk (also called soya milk or soybean milk) and sometimes referred to as soy drink/beverage is a beverage made from soy beans originating from China.





Other Soy  products  introduction website 


my personal experience : 

My french pen pal likes to eat stinky Tofu ; soy milk ; tofu skin (豆腐皮 ) ; oily tofu ( 油豆腐 ) ; tofu pudding ( 豆花 ) . But he doesn't like tofu and soy sauce.

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Pickled tofu also called tofu cheese, preserved tofu, or fermented tofu) is a form of processed, preserved tofu used in Chinese and Vietnamese cuisine.





Production

In order to produce pickled tofu, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available pickled tofu is made by using dry firm tofu that has been inoculated with the fungal spores of Actinomucor elegans, Mucor racemosus, or Rhizopus spp..

The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red pickled tofu (traditional Chinese: 紅豆腐乳/南乳; pinyin: hóng dòufu rǔ/nán rǔ), red yeast rice (cultivated with Monascus purpureus) is added for color.[1] Pickled tofu is generally sold in small glass jars.

Characteristics

Pickled tofu has a special mouthfeel similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Since it does not have a strong odor by itself, pickled tofu takes on the smells and taste of its soaking liquid. The texture and taste of pickled tofu resembles a firm, smooth paste not unlike creamy blue cheese. (Indeed, this kind of tofu is sometimes called "Chinese cheese" in English). When refrigerated, it can be kept for several years, during which time its flavor is believed to improve.

Use

Pickled tofu is commonly added in small amounts, together with a little bit of its soaking liquid, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). Often, it is eaten directly as a condiment with rice or congee.

( Above info from Wikipedia )

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