簡單．豐盛．美好：祖宜的中西家常菜

序
工欲善其事
基礎工具一覽
下廚前的叮嚀
不愛吃西餐？
菜色安排
在家請客的輕鬆法則
談擺盤

Part.1：醬料、沙拉涼拌、小點、湯品 Sauce, Salad, Soup, Appetizer
羅勒青醬 Classic Pesto
芫荽蔥薑青醬 Cilantro, Scallion and Ginger Pesto
墨西哥式酪梨醬 Guacamole
鷹嘴豆泥 Hummus
香蒜奶油醬 Garlic Butter
麻辣紅油 Chili Oil

沙拉與涼拌的黃金比例
油醋醬 Basic Vinagrette
和風沙拉醬 Ginger Miso Dressing
如何烤堅果
西式沙拉：
櫛瓜緞帶沙拉 Zucchini Ribbon Salad
番茄羅勒瑪茲瑞拉沙拉 Capres
橙橘沙拉 Citrus Salad
鮮蝦葡萄柚酪梨沙拉 Prawns, Grapefruit and Avocado Salad
章魚沙拉 Octopus Salad
中式涼拌：

涼拌萵苣筍 Pickled Chinese Lettuce Stem
涼拌胡蘿蔔絲 Spicy Shredded Carrot Salad
涼拌藕片 Lotus Root Salad
涼拌白菜心 Chinese Cabbage and Tofu Slaw
蟹肉酪梨冷盤 Crab and Avocado Salad
番茄青醬杯子優格 Tomato and Pesto Yogurt Verrine
酥烤鑲蘑菇 Baked Stuffed Mushrooms
培根蘆筍卷 Bacon-wrapped Asparagus
西式玉米烙 Corn Fritters

雞高湯 Chicken Stock
香腸甘藍白豆湯 Sausage, Kale and White Bean Soup
奶油蘑菇湯 Mushroom Cream Soup
醃篤鮮 Shanghai Home-style Soup with Ham, Ribs, and Bamboo Shoots
西班牙番茄冷湯 Gazpacho

Part.2：肉類＆海鮮 Meat & Seafood Course
燉一鍋肉 Braising / Stewing
糖醋小排 Sweet and Sour Pork Ribs
紅酒燉牛肉 Red-wine Braised Beef
番茄白酒燉雞 Braised Chicken with Tomatoes and White Wine
椰汁咖哩牛肉醬 Keema Curry
蒜香白酒煮淡菜 Steamed Mussels with Garlic and White Wine
川味口水雞 Poached Chicken with Chili Oil
酒香入菜
鹽漬法 Brining
小里肌配白蘭地胡椒醬 Pork Tenderloin Medallions with Brandy Peppercorn Sauce
煎牛排 Seared Steak
煎烤牛排配煙燻紅椒油 Grilled Flank Steak with Smokey Paprika Oil
酸豆檸香雞排 Chicken Piccata
煎鴨胸配薑味橙醬 Seared Duck Breast with Anis Flavored Orange Reduction
煎鯛魚配莎莎醬 Pan-fried Tilapia with Tomato Salsa
煎魚排配青檸醬油 Seared Filet of Fish with Lime Ponzu Sauce
煎鮭魚配白酒味噌醬 Seared Salmon with Miso White Wine Sauce
香煎大明蝦 Seared Butterflied Prawns
椒鹽炒魷魚 Salt and Pepper Squid
正宗與創新
不可或缺的烤箱
蝴蝶烤雞 Roasted Butterflied Chicken
坦督里咖哩烤雞腿 Tandoori-style Curry Chicken
五香烤肋排 Roasted Five Spice and Soy Glazed Pork Ribs
地中海式香料烤魚 Mediterranean Style Roasted Whole Fish
李子烤鴨腿 Slow Roasted Duck Legs with Plums

Part.3：麵飯＆蔬食配菜 Starch , Vegetables, Side Dish
味覺的加法與減法
蒜香白酒蛤蜊麵 Pasta with Clams in White Wine Sauce
煙花女義大利麵 Pasta alla Puttanesca
培根蘆筍義大利麵 Pasta alla Carbonara
奶焗通心粉 Macaroni & Cheese
蔥油拌麵 Shanghai Style Noodles with Aromatic Scallion Oil
涼麵 Cold Noodles with Shredded Chicken and Sesame Sauce
炒雪菜毛豆筍片年糕 Rice Cake with Bamboo shoots, Edamame, and Pickled Mustard Green
蕉葉香腸糯米飯 Steamed Sticky Rice with Sausage
椰香雞飯 Coconut Rice with Chicken
香料飯 Pilaf
蝦仁玉米粥 Sauteed Shrimps on Polenta

炒青菜
火腿薄荷炒青豆 Peas with Prosciutto and Mint
蒜香炒蘑菇 Sauteed Mixed Mushrooms
培根炒孢子甘藍 Stir-fried Brussels Sprouts with Bacon
烤蘆筍 Roasted Asparagus
烤大蒜 Roasted Whole Garlic
烤馬鈴薯 Roasted Potatoes
火烤剝皮甜椒 Roasted Sweet Peppers
烤咖哩白花椰與胡蘿蔔 Roasted Curried Cauliflower and Carrots
橙汁蜂蜜烤番薯 Spicy Roasted Sweet Potato with Orange and Honey
馬鈴薯泥 Mashed Potato
普羅旺斯燉菜 Ratatouille

Part.4：甜食點心 Desert & Drink
吃貨的節食計畫
美式比司吉 American Southern Biscuits
美式鬆餅 Pancakes
法國吐司 French Toast
法式可麗餅 Crepes
口袋餅 Pita Bread
肉桂吉拿棒配巧克力醬 Churros with Cinnamon Sugar and Chocolate Sauce
焦糖醬 Caramel Sauce
派皮秘訣大公開
鄉村風水果塔 Rustic Fruit Tart
法式櫻桃布丁 Clafoutis
巧克力豆餅乾 Chocolate Chip Cookies
2分鐘巧克力蛋糕 Two-minute Chocolate Cake
冰糖桂花燉梨 Poached Pears in Rice Wine, Rock sugar, and Osmanthus Blossoms
薄荷檸檬汁 Mint Lemonade
草莓香檳 Strawberry Champagne

莊祖宜

　　師大英語系畢業，哥倫比亞大學人類學碩士。留學期間發展出做菜的第二專長，三十出頭終於決心轉行入廚，歷經廚藝學校與飯店學徒的磨練，煙熏火燎之餘並勤寫作分享餐飲見聞，著有《廚房裡的人類學家》、《其實，大家都想做菜》。婚後隨外交官夫婿四海為家，餐桌從台北延伸至波士頓、香港、上海、華府，到目前的雅加達，育有兩子述海、述亞。隨遇而安的性格孕育獨特飲食見解，以飽覽群書，吃遍四方，並認真思考一切與飲食有關的課題為人生志業。

　　「廚房裡的人類學家」系列烹飪教學視頻請見祖宜的個人網站：www.chuangtzui.com。