艾維藜│ivyleaf

Today I had a light branch. Not until 6pm, I felt hungry again. Since I was still in the middle of work, I didn't intend to spend too much time on cooking. After checking the fridge, I decided to cook spaghetti. People say spaghetti is a dish reflects a woman's fridge and I could not agree any more.
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上週在Alison的生日party上做了ㄧ道大家還蠻捧場的菜，因為有人詢問食譜，我把食譜跟個人心得整理如下。這個食譜的idea是從Tesco Finest Range, Mushroom, Leek and Gruyere Filo Parcels來的，以下是我在網路上查到醬汁的作法。 Creamy Leek Sauce with Gruyere 1 1/2 tablespoons unsalted butter 1 clove garlic 1 large leek, thinly sliced (white part only) 3 tablespoons flour -- sifted salt and white pepper nutmeg 3/4 cup milk -- hot 2 cups heavy cream 1/4 pound Gruyere cheese -- grated ...繼續閱讀

巴黎是一個讓人五官都十分忙碌的都市，香水、美食、香頌、時尚流行還有逛不完的大小博物館，今年8月初的巴黎之行，到處都有不經意的元素在捎動我身上的感官知覺。 巴黎人深知巴黎的豐富性就算是十天十夜的深度之旅也會讓人覺得意猶未盡，所以遊客們，如我，總能在商店發現一些帶的走的精緻的食品或者迷人的香味，來填補一下離別巴黎前的失落情緒。魚子醬需要冷藏保溫，在免稅商店購買不失為一個好方法，當我在戴高樂機場逛著逛著，無意中發現斐卓仙（Petrossian）這個法國最大，進口俄羅斯伊朗一級魚子醬的品牌，便躺在冷藏櫥窗裡，召喚著我延續巴黎味覺記憶的決心。 ...繼續閱讀