{椰香南瓜沙拉.Coconut-flavored winter squash salad.}(附食譜. Let me know if you need English recipe. It's sooooo good!)
南瓜季節開始囉!
我和南瓜的相遇,有點不由自主,又似乎是水到渠成,到底哪個因素多一點,在我徹底搞清楚之前,我已愛上南瓜了。
代誌是這樣的,我在小鎮農夫市集採買晃盪了十幾年,結識不少本地莊稼達人(他們之中臥虎藏龍,有大學教授、按摩治療師、鼓手、野外採集者等等,不全是專職農夫),但在市集上和他們交往,多數對話停留在氣候植栽收成等農訊話題,若家裡有和豆豆約同齡的孩子,頂多穿插點孩子動態近況,只有有機小農傑夫({原味食悟}P.63, p.64有他的照片。編輯拿他做全頁照,純屬巧合)例外。
我跟傑夫能從天南聊到地北,政治、飲食、旅行、兒孫(他當爺爺了),無話不談 。傑夫的攤位比別人小巧,蔬果種類不多,賣得也比別人貴一點,但總是梳整地井然有序,插上顯示他俊秀筆跡的售價紙籤。他賣的有機蔬果很有不需經認證也能獲擔保的大小、形貌不一,一副完全看老天爺心情決定今天抽長三分、明日怠休兩分的態勢,但個個生猛慓悍,滋味飽滿。不知怎的,我總覺得他種的那些個洋蔥、地瓜、櫛瓜、蕃茄和偶有的全市集唯一的有機玉米,會那麼好吃,和他下巴的那一小撮山羊鬍鬚有關。
話說有一年秋涼時分,傑夫的攤位上和多數市集攤商一樣,擺著金黃澄澄的各式南瓜。那奶油瓜小巧玲瓏,有著圓弧曲線的葫蘆身形在朝陽裡透著晶亮。我說,傑夫,好可惜哦,我不喜歡吃甜食,否則這麼水噹噹的奶油瓜我肯定要抱幾個回家(當時我只偶爾吃日本南瓜Kabocha)。
豈知他說,哦佩!話別說太早哦!我年輕時也不怎麼愛吃甜食哩。一進入中年,可能是荷爾蒙作祟什麼的,突然肚子裡的甜味囊被翻攪了開來(他用雙手在肚皮上作了個上下翻轉之勢)...呼呼呼,我現在滿嘴甜牙齒,一天不吃甜大概活下下去!
是嗎?我說,挺狐疑的!
不曉得是傑夫的轉變太戲劇化,還是他形容時的口氣太有張力,總之“中年荷爾蒙會讓人想吃甜”這句話,從此深植我心。然後,像中邪似的,我開始不自覺地上市集買起南瓜來了,奶油瓜(butternut squash)、橡實瓜(acorn squash)、甜餃瓜(sweet dumpling squash)、東西方品種南瓜都一視同仁地嚐遍了,對各式南瓜不同程度的甜味口感也了然於胸,甚而真心誠意地接受、愛上了它。
到這地步,是不是荷爾蒙作祟,已不重要了,是吧?
繞了大半圈,講了個不痛不癢的故事,不給食譜說不過去。這個椰香南瓜沙拉,溫食冷嚐皆適宜,但我覺得剛做好還溫熱時,最能吃到初榨椰油的甜郁和南瓜的綿實溫潤口感。可不是嗎?我邊拍邊吃,拍完後發現少了1/3,只好把剩下小半個南瓜再重做一回。
椰香南瓜沙拉食譜
食材(未量,粗估):
*南瓜約600克(我用日本南瓜Kabocha和後院堆肥箱裡長出的甜餃瓜混合),切小塊蒸熟;
*水煮蛋兩顆
*小黃瓜半條,片薄,加點海鹽後揉搓擠出水份
*特級初榨(extra virgin)椰油2大匙
*海鹽和現磨胡椒適量
*肉桂粉,喜歡的量
作法:將所有食材放進大碗中趁熱混拌,攪和到蛋破碎、南瓜稍糊但還有口感的地步即可。
*後記:1. 椰油在低於室溫時會凝固,沒吃完放冰箱的,食用前記得拿出回溫或稍微加熱讓椰油溶化,才能恢復南瓜的軟潤口感。2. 取出少量打成糊後包捲在越氏米紙或pita批它餅裡,就成了方便的便當菜(雖然今早很趕,捲得不好)。
同時也有2部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the reci...
sweet dumpling squash recipe 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the recipe is from Michelin star chef Thomas Keller.
No matter how you call it pumpkin soup or squash soup, pumpkin soup is always classic. It’s my family favorite, and it’s something that never gets old. Also it's healthy, creamy, and keeps you cozy. You can use various squashes to make this soup, like butternut squash or kabocha squash. This soup is indeed delicious, perfect for a cold day, and it’s also a beautiful dish to serve on a holiday.
We strongly recommend you try this recipe if you love pumpkin soup, once cooked, served with crispy bacon, croutons or our favo “crème fraîche and nutmeg”. Hope you like this video. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jV0PYkB9mA4
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How to make pumpkin soup / squash soup
pumpkin soup Recipe
☞ Serves: 2-3
✎ Ingredients
kabocha squash 3, diced 180g, rostered 120g
olive oil 20ml
2 springs sage
celery 15g
carrots 30g
shallots 20g
onions 30g
garlic cloves, smashed
honey 15ml
vegetable stock 600ml, more if needed
bouquet garni 1 spring, about Italian parsley, thyme and bay leave
salt Q.S
ground black pepper Q.S
📍 French vegetable Broth:you can check our Mushroom soup video ( https://youtu.be/f-AMOarrAGY ) , don't need to add mushroom stems, all you need are a medium size carrot, half onion, a stick of celery and 5-6 black pepper corn, you also need a bundle of Bouquet Garni, includes bay leaf, thyme and parsley.
✎ Instructions
1. Slice the carrot, shallot, celery and onion, peel and smash the garlic.
2. Slice the squash in half lengthwise. Then scoop out and discard the seeds of squash. Keep two half squash for use later. Carefully peel away the skin from the squash until you reach the orange flesh. Dice the flesh into small cubes.
3. Preheat the oven to 170°C, line a foil on the baking tray. Brush each half inside and out with olive oil, and sprinkle the cavities with salt and pepper, then put a sprig of sage into each. Place cut side down on the baking sheet, bake for 44-45 minutes or until tender. The baking time depends on the size of squash.
4. Remove the roasted squash from the oven and let cool, then scoop out the flesh and set aside.
5. Pour the remaining olive oil in a stockpot over medium high heat, add celery, carrots, onions and shallots, fry for 3-5 minutes or until tender.
6. Add diced squash and smashed garlic, season with salt and black pepper, reduce the heat to medium low to keep the squash and garlic from coloring, stir for 2 minutes.
7. Add honey and keep stirring for 2 minutes, then pour the broth and bouquet garni, bring to a simmer and cook for 10 minutes or until the squash is tender.
8. Add the roasted squash and simmer gently for about 30 minutes.
9. Once cooked, remove from the heat and discard the herbs. Blend and puree the soup. Strain the soup into a bowl. Taste the soup and season if needed. You can serve it while the soup is not too hot, or chill overnight and enjoy in next day.
📍 How To Enjoy:You can mix and whisk the crème fraîche and nutmeg, and spoon some in top of soup. Or put some croutons or bacon bits are good ways to enjoy it.
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Chapter:
00:00 Opening
00:32 Ingredients
01:34 Preparation
02:26 Pumpkin
04:13 Bake pumpkin
06:34 Pumpkin Soup
10:47 pumpkin soup with crème fraîche
11:50 pumpkin soup with croutons
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#Vegan
#PumpkinSoup
#easyRecipes
![post-title](https://i.ytimg.com/vi/Ejd4edr7Tmo/hqdefault.jpg)
sweet dumpling squash recipe 在 糖餃子Sweet Dumpling Youtube 的精選貼文
嗨!大家好,我是 Cassandre, 今天的『食不相瞞』,我們要跟大家分享一道香濃滑順的經典湯品:法式南瓜濃湯(Squash soup, soupe à la citrouille)。
南瓜濃湯,是一道非常美味又健康的療癒湯品,它綢緞般的金黃湯色讓人食指大開。新鮮的南瓜聞起來有水果的清香,不管是用蒸烤煮的料理手法,外表堅硬的它很快就變得軟糯綿密,因此用它做出來的湯,完全不需要借助鮮奶油或麵粉,就可以創造出細緻滑順的口感,喝起來像奶油般的香甜,是一道很有飽足感的濃湯。
這次分享的食譜是源自於米其林三星的傳奇主廚 Thomas Keller 的配方,不過原食譜是使用胡桃南瓜 (Butternut Squash) ,我們用的是台灣常見的栗子南瓜,兩種南瓜的特色都是比較偏甜,果質都很細緻,很適合做南瓜濃湯。
這份食譜最大的特色就是它的南瓜風味非常有層次,因為大廚 Thomas Keller 用了兩種方式來料理南瓜,讓原本已經很好喝的濃湯,味道更豐富優雅。千萬別小看這麼一道簡單的湯品,在整個烹調的過程中有很多小細節,來促成它達到色香味俱全。特別一提的,這是一碗無麩質、素食者(#Vegan)也可以盡情享用的濃湯,喝過就會愛上。
這支影片還有無人聲的 #ASMR 版本:
https://youtu.be/Ejd4edr7Tmo
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法式南瓜濃湯怎麼作呢?
下面是這款法式南瓜濃湯做法與食譜:
☞ 份量:2~3 人
✎ 材料 / Ingredients
栗子南瓜 3顆, 去皮切丁180g, 烘烤後取出的果肉 120g
橄欖油 20ml
西洋芹 15g
紅蔥 20g
胡蘿蔔 30g
洋蔥 30g
大蒜 1顆
蜂蜜 15ml
蔬菜高湯 600ml
法式香草束 (義大利香芹1束, 百里香2束, 月桂葉1片)
鹽 適量
黑胡椒 適量
☞ 法式蔬菜高湯:
看影片學做湯,可參考我們之前法式蘑菇濃湯裡,蔬菜高湯的做法 ( https://youtu.be/f-AMOarrAGY ) ,但不用加蘑菇梗。
《做法簡述》準備中型胡蘿蔔一條,洋蔥半顆,西洋芹一根,另備妥法式香草束(義大利香芹或歐芹1枝,百里香3枝,香葉1片,黑胡椒粒4-5粒),和1000ml的清水,水滾後小火煮25~30 分鐘,煮的過程水份會蒸發,最後約可煮出600ml的高湯。
✎ 做法 / Instructions
1. 將胡蘿蔔、紅蔥、西洋芹切成薄片,洋蔥切成細絲,大蒜拍碎
2. 來處理南瓜。把已經剖半的南瓜去籽,取其中兩半要拿來烤,其餘削去綠色的皮,儘可能把綠色削掉,削好後切成小丁狀,取180克。📍 提醒大家,南瓜很硬,不論在削皮或是切的時候都要特別小心,建議可以請菜販先幫忙剖半
3. 烤箱預熱 170°C,烤盤舖上鋁箔紙,在裡裡外外刷上油,並用鹽及黑胡椒調味,並各放一片鼠尾草,將南瓜切面朝下放在烤盤上,烤45-55分鐘,或烤到南瓜完全變軟,不同尺寸的南瓜,烘烤時間可能會不同
4. 從烤箱中取出南瓜,完全冷卻後,取出鼠尾草,用湯匙挖出120克的果肉,備用
5. 將剩餘的橄欖油倒入鍋中,以中大火加熱,加入西洋芹、胡蘿蔔、紅蔥和洋蔥,炒 3-5 分鐘,或變軟變透明即可
6. 加入南瓜丁、拍碎的大蒜,以及用鹽和黑胡椒調味,把火調到中小火,炒大約2分鐘,這個步驟火候不能大,要防止大蒜和南瓜變色
7. 加入蜂蜜並持續攪拌約 2 分鐘,接著加入蔬菜高湯和法式香料束,煮至水滾後,轉小火熬煮10分鐘
8. 加入烤的南瓜泥,稍微攪拌讓南瓜泥均勻散開,蓋上鍋蓋以小火慢煮30分鐘
9. 時間到關火移爐,並丟棄香草束。用均質機或食物料理機將南瓜湯打細,並過濾讓口感更細緻,這時湯還很燙,可以品嚐一下看是否需要調味,等不燙口時再享用。
或者拿去冷藏一夜,讓風味更融合,隔天要喝時再加熱(但不要沸騰) 即可上桌
📍《 如何享用南瓜濃湯》:米其林大廚 Thomas Keller 建議的吃法是搭配肉豆蔻/法式酸奶油(crème fraîche),並另製焦化奶油(榛果奶油,beurre noisette)淋上去,焦化奶油的堅果香氣可以引出南瓜非常獨特的堅果氣息,不過這個做法可能對一般家庭較繁瑣,所以影片裡簡化成加上用肉荳蔻調味過的法式酸奶油,相信我們,這個簡單的吃法很奇妙的讓可以美味更突出;或者也可搭配烤麵包丁或培根丁,這個是比較家庭的吃法,但也非常好喝。
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影片章節 :
00:00 開場
00:32 食材介紹
01:34 備料
02:26 處理南瓜
04:13 烤南瓜
06:34 煮湯
09:36 攪打濃湯與過篩
10:47 米其林名廚建議的吃法(佐 crème fraîche)
11:50 最家常的吃法
12:21 技巧分享
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更詳盡的作法與 Tips,可以參考我們的食譜網站喔:
更多的食譜:
https://tahini.funique.info
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#南瓜濃湯
#療癒美食
#簡易食譜
本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭:
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.
More Info:
https://www.sweet-dumpling.com
FB Page:
https://www.facebook.com/sweet.dumpling.studio/
![post-title](https://i.ytimg.com/vi/jV0PYkB9mA4/hqdefault.jpg)