老外厨房

The liquor stores near my home have a great selection of beer from breweries around the US. Sometimes it’s difficult to choose which one to try–there are the ones I’ve had before and enjoyed, but there are always new ones that intrigue me.

我家附近的一家酒行,他们有很多很好的美国酿造啤酒。有时候很难决定选哪一种尝试一下，虽然有很多啤酒是我曾经喝过，而且也很喜欢，但是总有一些新的啤酒种类，让我跃跃欲试的想要尝试一番。

I found this beer interesting for a number of reasons. The River Horse brewery is in my home state of New Jersey, and there aren’t a lot of beers made here. I laughed a little when I saw the name River Horse and thought of the Chinese translation being hippopotamus, which leads me to believe that the owners of the brewery know Chinese. And this particular beer from the brewery is something that they don’t usually sell–it’s a special beer for the winter.

我要介绍以下这个啤酒，有几个比较有趣的原因。首先，河马啤酒厂就在我家所在的新泽西州，而新泽西出产的啤酒是很少的。当我刚看到河马这个牌子的时候，我还觉得很搞笑，因为我以为是中式英文对河马的翻译，凭这一点让我认为这个啤酒厂的老板一定懂中文。除此之外，这种特别的啤酒他们平时很少卖，尤其是在冬天的时候。

This variety of beer is an oatmeal milk stout. Unlike beers like Tsingtao and Budweiser, this is a dark and smooth beer with a slightly bitter flavor. It’s a great beer to drink in winter because it’s more filling than light beers and the higher alcohol content makes you feel warmer. It’s a great beer to sip and enjoy while watching TV on a cold night.

这种啤酒是一种燕麦牛奶制作的烈性啤黑酒。这种啤酒和青岛还有百威啤酒完全不同，它是黑色的，口感很醇厚的啤酒，而且略带一些苦味。这种啤酒在冬天喝是一种享受，因为它比淡啤酒要口感更厚实一些，而且它的酒精含量也比较高，这会让你在寒冷的冬日觉得非常的暖和。这种啤酒很适合在寒冷的冬夜，一边看电视一边慢酌。

One of my favorite pasta sauces is pesto. It’s surprisingly easy to make, but most people would rather buy a jar of it at the grocery store. I’d rather make it because it’s easy and a lot healthier (the pre-made sauces add preservatives and contain a lot more sodium).

我最喜欢的一种配意大利面的酱是香蒜酱（又称”青酱“）。这种酱出人意料的好做，但是很多人还是宁可去超市买现成瓶装的。我喜欢自己做，因为很简单，而且也更健康（很多这种超市销售的半成品酱料，都含有防腐剂而且钠含量很高）。

I was never able to make pesto in China because I could never find fresh basil, which surprised me because Thailand and Vietnam both use a lot of basil in their food. Of course, the Thai and Vietnamese variety of basil is not the same as the European variety, but they taste about the same. Even though I couldn’t make pesto in China, I was able to find some pre-made jars, but those small jars of pesto usually cost more than 40 Yuan (the same jar would cost about $3 in the US).

在中国的时候，我从未做过香蒜酱，因为我没有办法找到新鲜的罗勒叶，不过让我吃惊的是，中国的邻邦泰国和越南菜中却使用大量的新鲜罗勒。不过，泰国菜和越南菜中使用的罗勒叶和欧洲菜系中使用的不太一样，但是吃起来味道差不多。尽管我不能在中国做新鲜的香蒜酱，但是我可以买到半成品，不过小小的一瓶通常价格在四十多块人民币（但是同样的东西在美国却一般只要3美元左右）

The only ingredients you need for pesto are basil, pine nuts, olive oil, and Parmesan cheese. The last ingredient is optional, but really improves the flavor with the sharp taste of the cheese. You cannot substitute Parmesan with other cheeses because it has a very distinct taste. You also will want to use extra-virgin olive oil–the darker the oil, the better the taste. You can use almost any kind of pasta with pesto. I usually use spaghetti because it’s what I have, but I prefer to use fusili or rotelle because the pesto sticks to it better.

香蒜酱的主要原料是新鲜的罗勒叶，松仁，橄榄油和Parmesan干酪。当然干酪也不一定必须放，可以根据个人喜好添加，但是如果加了干酪后，干酪浓重的味道可以给香蒜酱很好的提味儿。但是如果你找不到Parmesan干酪，那么是不可以用其他干酪来代替的，因为不同的干酪的味道是截然不同的。在橄榄油的选用上，你会想用初榨橄榄油，颜色越深味道越好。香蒜酱可以配各式意大利面。我通常用那种意大利长面（即大家所熟知的”意粉”)，因为我家只有这种，但是我更倾向于用螺丝面或者车轮面，因为这两种面更容易使青酱附着在上面。

Ingredients: 原料：

Bunch of basil (leaves only) 一小把新鲜罗勒（只用叶子）

1/2 cup extra-virgin olive oil 1/2杯初榨橄榄油

2 cloves of garlic 2瓣大蒜

2 tbsp. pine nuts 2勺松仁

1/2 cup of fresh Parmesan cheese1/2杯新鲜的Parmesan干酪

Combine the basil, garlic, pine nuts, and 1/4 cup of olive oil in a food processor or blender. Add the remaining olive oil evenly as you blend the ingredients. You should occasionally stop and scrape the sides of the food processor or blender so that everything is blended evenly.

将罗勒叶，松仁和1/4杯的橄榄油混合后放到食物搅拌机中搅拌，然后在慢慢均匀的加入剩余的橄榄油。在食物搅拌机搅拌的过程中，你要时不时的停下来，然后把搅拌机边上的酱汁刮一下，这样的话，食物在搅拌机中才能充分而又均匀的混合。

Mix in the Parmesan cheese before adding the pesto to your pasta.

在把香蒜酱浇到意大利面上之前加入Parmesan干酪。

As a variation to this recipe, you can add some steamed broccoli. Be sure to cut the broccoli into smaller pieces so it mixes in better with the pasta.

这个菜谱还有别的一些版本，比如你可以加一些蒸过的西兰花，但是这些西兰花一定要切成很小的块儿，只有这样，才能和意大利面很好的混合。

My wife introduced me to a new recipe. We tried it before at a Korean restaurant in Shenzhen, but never thought about making it ourselves. But we had to figure out what to do with the almost 10 pounds of kimchi that a friend gave my wife. We both like kimchi, but it’s difficult to eat that much.

我的太太给我介绍了一个新的菜谱。我们曾经在深圳的一家韩国餐馆尝试过，但是却从来没有想过要自己动手做。不过这次做泡菜饼事出有因，我太太的朋友给了她一个差不多有十磅重的一整颗辣白菜，我们虽然喜欢吃韩国泡菜，但是这么多的泡菜，确实吃完有困难。

While I was at work the other night, my wife found a recipe for these kimchi pancakes. Though not as good as the ones we had the restaurant (I think the restaurant used a lot more oil to fry the pancakes), I was impressed.

有一天当我晚上上班，我的太太找到了韩国泡菜饼的菜谱，并做了给我吃。尽管没有我们在韩国餐馆吃到的好吃，但是我还是觉得印象很深刻。

We made one change to eating the kimchi pancakes: we had a dipping sauce. The best way to balance the sour and spicy flavor of the kimchi is to dip it in a Thai sweet chili sauce. The pancakes taste good on their own, but the sweet chili sauce makes it even better.

我们在泡菜饼的吃法上做了一点小的改进，我们用了一些蘸的酱料。我们用的是泰国的甜辣酱，这样可以很好的中和泡菜的酸辣味。泡菜饼本身已经很好吃了，但是甜辣酱让泡菜饼更加好吃。

Ingredients: 原料:

1/4 lb. of kimchi (more or less depending on your taste) 1/4磅的韩国泡菜（可以根据个人口味酌情增减）
2 cups flour 2杯面粉
1 cup water 1杯水（根据面粉的分量，可以自行调整，关键是面糊不要调的很稠，这样烙出的饼口感不好）
5 Mushrooms 五个蘑菇
1 small onion 一个小洋葱
1 egg 一个鸡蛋
Cooking oil 烹饪用油
Chili powder, salt, pepper, sugar 辣椒粉，盐，胡椒粉，糖

1. If you’re using larger pieces of kimchi, chop it into small pieces. Place it in a bowl and be sure to include the sauce.

1.假如你要用一大块泡菜的话，那么首先要将它切成小块，切好后放在一个碗里，泡菜的汁儿要留着，为泡菜饼增加味道。

2. Mix the flour, water, and egg with the kimchi. Stir the mixture until it is smooth and there are no chunks of flour remaining. Add the chili powder, salt, and pepper to taste. Add a dash of sugar and mix.

2.将面粉，水和鸡蛋还有切好的泡菜混合，然后不停的搅动，直到面糊被搅的很均匀，这样面糊里就不会有面疙瘩。加一些辣椒粉，盐和胡椒粉提味，再最后加一小撮糖。

3. Heat the oil in a large pan. Pour in 1/4 of the kimchi mixture and spread it out in a circle. Be sure that it isn’t too thick or thin.

3.在平底煎锅中将油加热，然后将刚准备好的面糊倒入锅里（大约1/4的分量），然后轻轻的将面糊摊成圆饼状。记得在摊饼时，不要摊的太厚或者太薄。

4. When the mixture looks solid in the pan, flip it. If you make smaller pancakes, this is much easier. Let the pancake cook for another 3-5 minutes, or until slightly burnt.

4，当泡菜饼的一面在煎锅里差不多感觉煎好的时候，把它翻过来继续再煎另一面大概3-5分钟或者是到另一面煎的微微有一点糊。（如果你做的泡菜饼比较小的话，那么在翻的时候会比较容易）

5. Continue this process until you use the entire mixture. It should make four large pancakes.

5.继续同样的步骤直到你用完所有调好的面糊。我准备的这些大约可以烙四个大的泡菜饼。

There are many ways of cooking sausage. The easiest is to cook them on the grill, which is what I used to always do. But that got boring and I found new ways of cooking sausages (such as using them in frittatas).

做香肠的方法有很多种，其中最简单的一种就是用烤炉烤，这也是我常用的一种方法。但是如果总是用一种方法做香肠的话，有时候也会觉得很无聊，所以呢我又发现了一些新的方法来做香肠（比如可以用香肠来做简单的意大利蛋饼。）

In the last year I started adding cut-up sausage to pasta sauce rather than making meatballs. That gave me the idea to make something similar without adding any pasta. I ended up with a dish that is a tomato-based sausage stew. This meal goes well with rice, but every now and then I still like eating it with pasta.

去年我尝试将香肠切片后加到意大利面酱里，用香肠取代丸子。这种做法给了我灵感，我认为我可以用这种方法做一些类似的菜但是里面不加意大利面。因此，后来我就创新了一种西红柿炖香肠。这道菜和米饭搭配是再好不过了，但是有时我也会和意大利面搭配。

The first step to creating this meal is to choose your sausage–I prefer any variety of spicy sausage. The last few times I made this I used spicy turkey sausage. There’s less fat in turkey sausage and thus less grease when cooking, but the flavor is more mild than that of pork sausage like chorizo and Italian sausage. But, because I add vegetables and spices to the mix, it doesn’t make that much of a difference.

做这道菜的第一步是，选择香肠，我喜欢用各式辣香肠。前几次我是用的辣火鸡肉香肠。在采用火鸡肉香肠做饭时，这种香肠的脂肪比较少，而且不那么油腻，

If you prefer a sweeter sausage stew, you can use red bell peppers and cherry tomatoes and add basil and oregano.

如果你不喜欢吃辣，喜欢稍微甜一点儿的口味，那么你可以用柿子椒和樱桃西红柿，然后加一些罗勒和肉豆蔻。

Ingredients:原料

3 sausages (about 1/2 lb.) 3根香肠（半磅左右）
2 tomatoes两个西红柿
1 medium onion 一个中型洋葱
1 large green bell pepper 一个大的绿柿子椒
3 cloves of garlic 三瓣大蒜
1 tablespoon olive oil 一茶勺橄榄油
Salt, pepper, chili powder 盐，胡椒粉，辣椒粉

1. Slice the sausage so that the pieces are about 1/2 inch thick. It’s easier to cut sausage if it is almost frozen.

1.把香肠切块儿，大约在1/2英寸厚，在香肠冷冻的时候比较好切。

2. Heat olive oil in a deep pan and cook the sausage slices until they are mostly brown.

2.在深口煎锅中将橄榄油加热，把切好的香肠倒入，然后将香肠炒熟

3. Slice the onion and green bell pepper into strips and cook with the sausage until the onion becomes almost translucent.

3.把洋葱和绿柿子椒切成条状，然后和香肠一切翻炒，直到洋葱炒软变透明。

4. Chop the tomatoes and garlic and add to the pan. Crush the tomatoes as they cook.

4.把切好的西红柿还有大蒜加到锅里，然后西红柿在锅里一边煮一边压

5. Add salt, pepper, and chili powder to suit your taste.

5.根据个人口味加盐，胡椒粉和辣椒粉。

There aren’t many foods that can be described as uniquely American, but the people of Louisiana did create some food that can fit into this category.

很多菜式很难将它定义为真正意义上的美国菜，但是来自路易斯安那的人们创造的一些菜肴可以归到真正美国菜的范围中。

I’ve been a fan of Cajun and Creole food for a long time. Unfortunately, I have never been to Louisiana nor have I been to any particularly impressive Cajun or Creole restaurants. But I know I like the spices that are used in a lot of the food.

我有很长一段时间很喜欢凯郡菜和克利欧菜。但是很遗憾，我却从未真正的去过路易斯安那州或者尝试过正宗的凯郡菜和克利欧菜。但是我知道我非常喜欢这些菜系里面使用的很多调料。

注解：凯郡人，美国路易斯安那州人，原系阿卡地亚法国移民后裔；克利欧人，生于西印度群岛、中美洲、热带南美洲或墨西哥湾沿岸各州的欧洲人后裔；凯郡菜是法国移民凯郡人所吃的食物，是法国的南方菜配上路易思安那的美食。

One common dish from Louisiana is gumbo. Surprisingly, I didn’t try it until just two years ago–and it was great. Gumbo is a thick soup that originated in New Orleans. Gumbo is usually made with shellfish such as clams and shrimp, but I make it with chicken because I find it’s easier to cook. Supposedly there is a difference between a Creole gumbo and a Cajun gumbo–the former uses tomatoes in the soup while the latter does not. I like the tomato version of gumbo, so I’ll give you my recipe for the Creole version. This is probably the most complicated recipe I’ve ever tried, but it isn’t too difficult.

路易斯安那的凯郡菜和克利欧菜都有一个相通的菜式就是“秋葵汤”。我第一次尝秋葵汤是在两年前，口味真的很不错。秋葵汤是一种很稠的汤，它最初起源于新奥尔良。秋葵汤通常是采用贝类海鲜例如蛤蜊和鲜虾，但是我用的是鸡肉，因为我觉得这样更方便做。一般看来，克利欧秋葵汤和凯郡秋葵汤还是有一定差别的。前者在汤料中会用到西红柿，但是后者则不会。我个人比较喜欢放西红柿的秋葵汤，所以今天我要给大家介绍的就是克利欧版本的秋葵汤。这可能是到目前为止我试过最难的菜谱，当然，也不是难得无法完成，还是值得一试的。

North American Okra

One of the most important ingredients in gumbo is okra. There is a Chinese okra, but it is not the same as the American kind–the American okra is a very small vegetable, while the Chinese okra is quite large (I often mistook it for a variety of cucumber). Because American okra is almost impossible to find in China, you can use Chinese okra. However, I have found that the soup still tastes great without any okra.

Chinese Okra

制作秋葵汤的一个最重要的原料就是秋葵。中国也有一种类似秋葵的植物（那就是丝瓜），但是和美国的秋葵不太一样，美国的秋葵非常的小，而中国的秋葵却很大（我有好几次都把中国的秋葵当成了黄瓜）。因为在中国很难找到美国的秋葵，所以你可以用中国的丝瓜代替。但是经过实践我发现这个汤如果不放丝瓜的话，也一样很好喝。

The other important part of making any gumbo is the roux. The roux is whatever ingredients you use to thicken the soup. The easiest way to make a roux is by adding flour to the oil.

另一样制作秋葵汤的重要原料就是掺油面粉糊，把放了这个在汤里可以使汤增稠，顾名思义，制作roux的方法就是把面粉加在油里，然后搅匀。

Ingredients: 原料：

2 lbs. of chicken, cut into large pieces (a whole small chicken will work well) 2磅鸡肉，切成大块儿（或者用一整个小一点的鸡也可以）

6 tomatoes, peeled and chopped (or a can of whole peeled tomatoes) 6个西红柿，去皮然后切碎（或者一罐去皮西红柿）

3 cups of water 3杯水

8 pieces of okra, sliced about 3cm thick (much less okra if you’re using the Chinese variety) 8个美式秋葵，切成大约三厘米左右的小段（如果用中国丝瓜，那么数量就要少一些，因为中国丝瓜很大）

1 medium onion, chopped 1个半大不小的洋葱，切碎

1 large green bell pepper, chopped 1个大的绿圆椒，切碎

4 stalks of celery, cut into 1-inch pieces 4根芹菜，切成一英寸左右的小段儿

3 cloves of garlic, finely chopped 3瓣大蒜，切的很碎

2 tbsp. flour 2勺面粉

6 oz. butter or 4 tbsp. olive oil 6盎司的黄油或者4勺橄榄油

1/4 cup of rice 1/4杯的大米

Small spicy peppers to taste 一些新鲜的小朝天椒，用来提味

Salt and chili powder to taste 盐和辣椒粉，用来提味

1. Heat the butter or olive oil in a large pot. Place the chicken in the pot and stir until all the chicken is mostly cooked.

将黄油或者橄榄油放在大汤锅里加热，然后将切好的鸡块放在融化的黄油或者加热的橄榄油里翻炒，炒到肉差不多熟了即可。

2. Remove the chicken from the pot, but leave all the oil and fat in. Turn the heat to low and add the flour. Continuously stir the flour so it doesn’t burn or stick to the bottom of the pot. When the flour is a golden brown, add the okra, onion and bell pepper and continue to stir. Turn the stove to high heat.

将炒好的鸡块盛出来，但是油还继续留在锅里。然后把火开小，在剩在锅里的油里加入面粉，不停的翻炒，这样面粉就不会炒糊或者是粘在锅底。当面粉炒至金黄，将准备好的秋葵（或者丝瓜），洋葱和圆椒加入到锅里，继续翻炒，这时把火开大。

3. When the onion and pepper become soft, add water, tomatoes and celery. Bring to a boil.

当洋葱和圆椒炒软后，往锅里加水，西红柿还有芹菜，煮开。

4. Add rice, garlic, spicy peppers, salt and chili powder. Bring back to a boil. Stir occasionally.

加大米，大蒜，朝天椒，盐和辣椒粉，再次煮开，煮的时候要时不时的搅一下，这样可以防止粘锅底。

5. Add the chicken. Cover and simmer until the rice is cooked (20 to 30 minutes).

加刚炒的鸡块，然后盖上锅盖，继续小火炖，直到锅里的米熟了为止。（估计在20到30分钟左右）

If you want more flavor in your gumbo, add a little chicken flavoring or substitute homemade chicken stock for the water.

如果你想让你的秋葵汤口味更香浓的话，可以加一些鸡精或者其他一些可以增加鸡汤鲜味的东西在水里。

When it’s cold like it has been here, there’s no better meal than soup. And the easiest soup to make is chicken soup. The time spent preparing the soup isn’t much, but it does take a long time to cook.

当天气开始变得像我这里这么冷的时候，再没什么比一碗热腾腾的汤更好的了。而最容易做的汤就是鸡汤，因为不需要花很多时间准备，也不需要花很长的时间去熬。

I had chicken soup quite a few times in China. It

tasted quite good, but it wasn’t the same as I was used to. Though I couldn’t find all the ingredients I like to use for chicken soup, I was able to find make due with what was available at most of the larger grocery stores in China. My way of making chicken soup, which I learned from my mother, was one of the few meals my mother-in-law allowed me to cook regularly (she enjoyed being in charge of the kitchen). Unlike Chinese chicken soup, you don’t drink this one–you eat it.

我在中国喝过几次鸡汤，很好喝，但还是和我在美国喝的还是不太一样。我在中国的时候，因为很难找齐我的鸡汤需要的所有食材，所以我通常就地取材，用我所能在超市找到的材料来做鸡汤。我做鸡汤的方法是从我妈妈那里学来的，很受我丈母娘的欢迎。因为在中国的时候，我的丈母娘负责做饭，她一般不让我下厨，但是如果是我做鸡汤的话，她会破例让我下厨。和中国鸡汤不同的是，你不能喝鸡汤，而是吃鸡汤。

The first step to good chicken soup is the stock. The chicken needs to boil in water for a long time to get all the flavor in the soup. To get a stronger flavor in the soup we usually add a can of chicken broth (I try to buy the low sodium variety), but you can also use chicken bullion, which is more widely available in China. The rest of the soup depends on the vegetables and herbs that get added (unfortunately, I’ve never seen fresh herbs for soup in China).

做好鸡汤的第一步是上好的高汤。鸡肉要在水里炖很久才能炖出味道来，但是如果想要鸡汤的味道更浓郁一些的话，我们通常可以加一罐买来的高汤（我一般是买低钠的，除此之外，你也可以用鸡精，这个在中国使用的比较普遍一些。剩下就要靠汤里加的蔬菜和香草料来提味啦。（不过很不幸运的是，我在中国的时候从未见过新鲜的香草料。）

When making chicken and rice soup, I find it’s better to use brown rice. Brown rice is healthier and doesn’t stick together. I also prefer the texture of brown rice in soup. If you use white rice, the soup will still taste great.

当做鸡汤的时候，我觉得放糙米更好吃。糙米比较健康，而且不会像白米那样黏在一起。而且我也喜欢糙米在汤里煮过之后的口感。当然假如你用白米，鸡汤也会一样好喝。

Ingredients: 原料

1 whole chicken or equal amount of chicken parts

一整只鸡或者和整只鸡同等份量的鸡的其它部分（比如鸡腿或者鸡翅）

1 medium onion 1个中型洋葱
2-3 carrots 2-3根胡萝卜
4 stalks of celery 4根芹菜（西芹）
1/4 cup of rice 1/4杯大米
3-4 cloves of garlic 3-4瓣大蒜
Dill 莳萝(有的大型超市的外国商品货架上可以买到干的莳萝调味料）
Salt and pepper 盐和黑胡椒粉

1. Cut the chicken into small pieces and trim any excess fat, but leave the skin on. Place the chicken in a large pot and cover with water. Bring to a boil, stirring occasionally.

1.把鸡切成小块，剔除鸡油部分，但是鸡皮要保留。然后把切好的鸡块放在汤锅里，放水，水要盖过鸡肉，开火煮到水开，并不时的搅动。

2. Cut the onion in half, chop the carrots and celery. Add the vegetables to the soup and reduce the heat. Let it cook for about 15 minutes.

2.洋葱切两半，胡萝卜切块儿，芹菜切段。将这些菜加入到鸡汤里，这时候火关小。慢慢煮上大约15分钟。

3. Add chopped garlic and dill (fresh dill is always best, but dried will work if you add a little more). Add salt and pepper to taste.

3，加切成片儿的大蒜和莳萝（新鲜的莳萝最好，可是如果实在找不到，用一点点干的，也可以），然后加盐和一点黑胡椒粉。

4. Add the rice and let cook for another 20 minutes.

4.将准备好的米加入到锅里，然后继续再煮大约20分钟。

If you are dieting and want a healthier version of this soup, place the pot in the refrigerator overnight and skim the fat before re-boiling the soup. You can also add more vegetables.

如果你正在减肥，想要更健康一点的汤，那么你可以在鸡汤做好后，先不要喝，让它自然冷却后，放在冰箱里，那么鸡汤里的油会因为温度的降低，凝结在汤的表面，然后第二天你可以把凝固的鸡油撇掉后，然后重新加热，这样鸡汤就没有任何油星。当然你也可以再多加一些蔬菜。

A simple Italian classic that goes great with almost any meal is garlic bread–it’s wonderful with pasta, fish, or chicken. I was disappointed when I found it for sale at the bakeries in China–it was always hard as a rock and didn’t have enough garlic. There really is no substitute for fresh, homemade garlic bread. It makes a great appetizer, side dish, or snack.

一道简单的意大利经典，基本上可以百搭任何菜，这就是大蒜面包。打算面包和意大利面，鱼或者鸡肉都是绝佳的搭配。我在中国的时候，在一家面包店发现大蒜面包在做促销，但是买了后很让我失望，因为硬的就像石头，而且也没有放足够的大蒜。我觉得自己制作的新鲜的大蒜面包是无法替代的。它是很好的开胃头盘和零食。

All you need is Italian or French bread (it’s actually better if the bread is a day old), which you can always find at Carrefour or any of the better bakeries in China, butter, and a lot of fresh garlic.

做大蒜面包，你需要的就是意式或者法式面包。（如果面包买来后能放一天再用，那么会更好），这种面包通常可以在家乐福超市买到，或者一些好一点的面包店都可以买到，黄油，还有就是很多很多的新鲜大蒜。

Slice the bread in half lengthwise (you can also cut it into smaller pieces so it will fit in the oven more easily) and spread ample butter on the inside of the bread (try to cover the entire piece). This is much easier if you leave the butter out of the refrigerator for a while so it softens.

将一根长面包，切成等长的两段（当然你也可以切成更小的块，只要方便你放在烤箱里），把黄油在面包瓤抹匀（试着将整个面包瓤上都抹上）。黄油从冰箱里拿出来放一会儿，这样黄油变得稍微比较软了，然后再往面包瓤上抹会容易一些，而且容易被抹匀。

Crush and chop the garlic into very fine pieces (the amount needed depends on your taste and how much garlic bread you’re making). Spread the garlic evenly on top of the butter.

把大蒜拍碎然后切成蒜蓉（大蒜的用量要根据个人的口味和面包的份量），然后把蒜蓉均匀的放在黄油上。

Put the bread halves back together and wrap them in aluminum foil. Place it in the oven at 400 F (C) for about 15 minutes. Open the foil, separate the halves again and spread them out so the garlic side faces up. Put it back in the oven for another 5 minutes or until the edges start to brown (don’t let the garlic burn). If you don’t plan to eat it for a while, put the halves back together and wrap them in the foil again–you can put it in the refrigerator and reheat it later.

再把切开的那一半面包放回去和另一半合起来，然后用铝箔纸把它包起来。放入烤箱在400华氏度下烤15分钟。烤完后打开铝箔，将面包再打开，有大蒜的那面朝上放置，然后这样分开的两半，放回烤箱再烤5分钟，知道面包的边变得有些焦黄（但是大蒜不能烤焦哦），

如果做好的大蒜面包你不打算马上吃，那么你需要把切开的这两半面包再合起来，重新用铝箔包起来，放到冰箱里，等要吃的时候，再次加热。

Eat it while it’s hot. And don’t forget to brush your teeth after you finish eating.

大蒜面包最好可以趁热吃，还有最重要的就是吃完一定要记得刷牙。

I managed to find a simple Japanese dish that tastes great for my first attempt at cooking Japanese food. I can’t take all the credit though, I was given a similar recipe by World Foodie Guide and adapted it slightly for my own taste.

我第一次做日本菜，我试着做了一道又简单又好吃的菜，当然这并不都归功与我，因为我从“世界食物指南”上找到的菜谱然后又根据自己的口味重新做了一些小小的改动，仅此而已。

As this is not a dish that I’ve ever had a Japanese restaurant, I wasn’t sure how it was supposed to taste. But reading the few ingredients and cooking method reassured me that I’d enjoy eating it. After trying it, I can say with confidence that it’s a great meal. However, it does require at least one vegetable as a side dish. I think it’s best to use this as an appetizer or side dish as it is a lot of meat.

因为这道菜是我以前从未在在日本餐厅吃过的，所以我并不知道它具体的口味做好之后是怎样的。但是在我看过需要的食材和做法之后，我知道自己一定会喜欢吃的。试做了一次后，我可以很确定的说，这真的是一道很好吃的菜。但是如果做这道菜的话，我认为需要再配一道素菜，搭配着吃。这道菜适合当开胃头盘或者小吃之类，因为有太多的肉了。

The one thing that may be difficult to find in China is mirin. Mirin is a sweet cooking wine that is a little thicker than most rice wines. You may be able to substitute rice wine and brown sugar if mirin isn’t available, but I don’t know how well that will work.

这道菜所需要的一个重要调味品是味霖，但是可能在中国不太容易找到。味霖是日式调味米酒，比大多数的烹饪米酒要稠，（备注：味霖有点甜味，颜色是淡黄的。）手边没味霖时，可用烹饪米酒加点红糖代替，但是我不知道这样的效果如何。

The first time I tried this dish was with chicken. It turned out alright, but it was difficult to slice chicken breast into thin pieces. The second time I tried it with beef, marinating the meat a little longer in the sauce before placing it into the frying pan. I also added a little more mirin than the recipe called for (I had almost equal parts mirin and soy sauce).

我第一次是用鸡肉做的，做出来效果还不错，只是很难把鸡胸肉切成很薄的片儿。第二次，我试着用牛肉, 我把准备好的牛肉在煎之前，放在酱汁里多腌了一会儿。而且，我还多放了一些味霖，比菜谱当初要求的量要多一些。（我做的时候酱油和味霖放的比例是差不多的）

Because I like the flavor of this sauce, I’m trying to use it in other ways. The next cooking experiment will be with fish.

因为我很喜欢这个酱汁的味道，所以我又进行了新的尝试。下一次我打算用这个酱汁来做鱼。

Ingredients: 原料：

1/2 lb. beef, sliced thin
半磅牛肉，切成薄片
1 tablespoon mirin
1茶勺 味霖
2 tablespoons soy sauce
两勺酱油（生抽）
1/2 tablespoon grated ginger
半茶勺 姜茸

1. In a bowl, mix the mirin, soy sauce and grated ginger. It’s okay to use more ginger if you want (I like the taste and tend to add more).
1，准备一个碗，把味霖，酱油和姜茸混合。姜的用量可以根据个人喜好多加一些。（我比较喜欢姜，所以打算多加一些）

2. Trim all excess fat from the beef. Slice the beef as thin as possible. The better the cut of beef, the better this dish will taste.
2，将牛肉上多余的脂肪去掉，然后将牛肉尽可能的切薄。切的越薄，做出来的味道会越好。

3. Dip the beef in the sauce. You’ll have to experiment as to how long the beef should sit in the sauce. For a lighter flavor, just dip in the beef in briefly. For a stronger flavor like I had, let the beef sit for 30 seconds or more. Since the slices are thin, it won’t take long for the flavor to be absorbed by the beef.
3，将切好的牛肉片放入之前准备好的酱汁中。那腌制时间以多久为宜呢？这个看个人口味，喜欢口味淡一点的人，就把牛肉片在酱汁中蘸一下，就可以捞出。但是如果想要味道稍微重一些的呢，就把牛肉片在酱汁中多腌一会儿，大概30秒或者更久。因为牛肉切的很薄，所以不需要花很久入味。

4. Heat oil in a large non-stick pan and transfer the beef to the pan. Try to lay each piece flat so it cooks evenly. It doesn’t have to cook long, a minute on each side should be enough (it depends on how thin you sliced it). Each side should be slightly browned.
4，将油在准备好的大的不粘锅进行加热，然后把牛肉放入煎锅中，试着把牛肉片放平整，这样煎的话，才可以受热均匀。煎的时间也不要太长，每一面大概一分钟左右（这个取决于牛肉片的厚度）。总之牛肉的每一面要煎成浅褐色。

I love holidays because they include food. And every holiday has something special. This week is Hanukkah, which is the Jewish festival of lights when we celebrate the victory of the Maccabees over the Syrians and the rededication of the temple in Jerusalem.

我很喜欢过节，因为过节的时候有很多珍馐佳肴，而且每个节日都有自己比较特色的菜式。这一周是光明节。光明节是犹太民族比较重要的一个节日，是为了庆祝

Part of the tradition of Hanukkah is eating a lot of fried food. Unfortunately, too much fried food is unhealthy, so I try not to have a lot of it. Growing up, my mother felt the same way about fried food, so most of the traditionally fried foods in our house were actually baked with a little oil to make them crispy.

光明节的一个传统就是吃很多油炸的食品。可是很多油炸食品都不太健康，所以我通常不会吃很多。我长大后，我的妈妈也觉得油炸食物不健康，所以在我家大部分的传统油炸食物一般都是用一点油放在烤箱里烤，把它们烤的酥脆。

One of the most popular Hanukkah snacks is potato latkes (pancakes). There are quite a few ways of making latkes, including some that don’t use potatoes. Many people just buy frozen hash browns because they’re very similar. I’ve tried making latkes a few times, but I almost always forgot an ingredient and messed them up. I’ve also tried making them in a wok, which doesn’t work so well because it’s not a non-stick surface.

光明节中最受欢迎的小吃是土豆煎饼。做土豆煎饼的方法很多，甚至有的都不用土豆。很多人为了省事，都直接买冷冻的薯饼，因为它和土豆煎饼非常的相似。我曾经尝试做过几次土豆煎饼，但是我每次总是会忘记一样材料，所以最后总是以失败告终。我也曾尝试过在炒菜的锅里做土豆煎饼，但是做出来也不好，因为我用的炒菜的锅不是不粘锅。

This time I wrote down everything I need to make the perfect latkes.

这次我把需要做土豆煎饼的所有材料全部写下来，这样的话就可以不再忘东忘西，做一个可口的土豆饼。

Ingredients 食材：

3 potatoes   三个土豆
1 egg  一个鸡蛋
1/4 cup chopped onion 1/4杯 切碎的洋葱
salt  盐
oil (olive or any other cooking oil) 油（橄榄油或者其它食用油）

1. Peal the potatoes and grate them. Add the onion to the potatoes and squeeze out as much water from the grated potatoes and onion as possible. The more water you squeeze out, the better the latkes will stay together.

1. 将土豆去皮然后压碎。把洋葱碎加入到土豆中，混合之后开始使劲的挤，将洋葱和土豆混合后多余水分挤干净。

2. Beat the egg. Add the potatoes and onion to the egg. Add some salt and mix.

2.鸡蛋打散，将前面准备好的土豆和洋葱倒入到鸡蛋液里，再加一些盐然后拌匀。

3. Make small pancakes out of the mixture–about the size of the palm of your hand and about 1/2 inch thick.

3.把拌匀后的混合食材，捏成饼状—大概为手掌大小，1/2英寸厚。

4. Heat the oil in a non-stick pan and place the latkes in the pan four at a time (don’t make too many at once). Let them cook until the bottom is brown (about 5 minutes) and flip them over to allow the other side to brown.

4，在不粘锅中倒油，然后加热，将捏好的土豆饼放在平底煎锅里，一般可以一次放四个（不要一次做太多）。然后当向下的一面煎成褐色的时候（大约五分钟），翻起来煎另外一面，也是煎成褐色。

5. When you remove them from the pan, dry the excess oil with a napkin. You can place them in an oven to keep them warm and crispy.

5.当两面都煎好后，从锅中拿出来放在厨房用的纸巾上，这样可以吸掉一部分多余的油。当你做剩下的土豆饼时，之前做好的土豆饼可以放在烤箱里以保持温度和其酥脆的口感。

6. Most people dip the latkes in applesauce. I like mine with a lot of applesauce.

6 很多人都喜欢拿土豆饼沾苹果酱，我也喜欢吃的时候沾很多苹果酱。

We gave you a picture of a fruit last week and asked you to identify it. Linda Cui correctly identified it as cactus fruit or prickly pear as the sign at the grocery store says.

我已经在上周将“神秘水果”的图片发在了网上让大家辨认。Linda Cui很正确的辨认出了那个图片是“仙人掌果”或称为“刺梨”，在超市买的时候，超市的标签是这样标注的。

This fruit mostly grows in the deserts of the American Southwest and Mexico, but is also found in parts of southern Europe and South Africa. The prickly pear cactus can be identified by its flat pads that look like ping pong paddles and large spines. The fruit comes in red and green varieties–the color is because of the different varieties of the same cactus.

这种水果多生长在美国西南部和墨西哥的沙漠里，不过在南欧和南非的一些地方也可以找到。仙人掌很容易从它那大而平的带刺的叶片中辨认出来，它的叶片如果没有刺的话，看起来很像乒乓球的球拍。仙人掌果有红色和绿色两种，颜色的不同是因为仙人掌的不同。

These pears must be peeled very carefully because the spines grow deep into the skin and can cause severe discomfort if eaten. The inside is a little hard and the flavor is bland. It is popular in deserts because the water content of the fruit makes it refreshing. After trying it once, I think I’ll pass on purchasing it again–there are many other fruits that I would rather eat.

仙人掌果必须要小心的削皮，因为它的刺长的很深，而且通常都长在果肉里，所以如果不注意的话，那样吃下去会非常不舒服的。吃起来果肉有一点硬而且口味很平淡。吃过一次之后，我想我不会下次再买了，因为实在不敢恭维，而且世间还有其他那么多其他好吃的水果。

Native Mexicans have used this fruit to make an alcohol called Colonche (I will have to look around the liquor stores to see if they sell this).

墨西哥人会用这种仙人掌果酿一种叫“Colonche”的酒。（我这几天会去卖酒的商店转转看有没有卖。）