دوناتس

آرد=4 پیمانه(نیم کیلو)
تخم مرغ=2 عدد
شکر=2/1 پیمانه سرخالی(100 گرم)
روغن آبکرده=4 قاشق سوپخوری(100 گرم)
ماست غلیظ=یک پیمانه سرخالی
جوش شیرین=2/1 قاشق مرباخوری
پکینگ پادر=2 قاشق مرباخوری
نمک=2/1 قاشق چایخوری
دارچین=2 قاشق سوپخوری
خاکه قند=200 گرم
طرز تهیه:
زرده و سفیده تخم مرغ را با روغن و شک مخلوط می کنیم می زنیم تا کاملا سفید شود. جوش شیرین و پکینگ پادر و نمک را در ماست حل می کنیم و این دو مایه را مخلوط می نماییم و آرد را به تدریج می ریزیم. بهم می زنیم تا مایه به شکل خمیری که نه زیاد شل و چسبان و نه زیاد خشک و سفت باشد دربیاید. روی خمیر را می پوشانیم تا دو سه ساعت بماند تا خمیر ور بیاید. بعد روی میز را کمی آرد می پاشیم از خمیر مقداری برمی داریم با نورد به قطر 1 سانتیمتر باز می کنیم. با دهانه استکان حلقه حلقه می بریم و با یک شی استوانه ای مثل انگشتانه وسط آن را سوراخ می کنیم و روغن فراوان را با حرارت ملایم داغ کرده و دوناتس ها را در روغن سرخ می نمائیم،دو طرف آنها باید کاملا طلایی شود و پف کند و آنها را در صافی می چینیم تا روغن زیادی آن برود. خاکه قند و دارچین را مخلوط می کنیم و به دو طرف دوناتس ها می پاشیم در ظرف می چینیم و روی آنرا پسته چرخ کرده می دهیم.

خوانده

غذای مرکب از لوبیا و مغز ذرت بخته

Autumn Vegetable Succotash

 

Serves 8

1/2		cup unsalted butter
1		medium onion, cut into 1/4-inch dice
2		cloves garlic, finely chopped
2		red bell peppers, cut into 1/4-inch dice
2		zucchini, cut into 1/4-inch dice
2		yellow summer squash, cut into1/4-inch dice
1		cup frozen lima beans
1		cup fresh or frozen corn kernels
		Salt and freshly ground black pepperto taste
2		tablespoons fresh sage, coarsely chopped
		1.   In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.
		Photograph by: Simon Watson

سالاد سبزی

Alexis's Chopped Vegetable Salad

 

Serves 10 to 12

This recipe, courtesy of Martha’s daughter Alexis, takes full advantage of summer’s availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

2		teaspoons salt, plus more for water
2		ears fresh corn
1/2		pound green beans, trimmed and cut into 1/4-inch pieces
1/2		pound wax beans, trimmed and cut into 1/4-inch pieces
4		plum tomatoes, seeded and cut into 1/4-inch pieces
1		small red bell pepper, seeded and deveined, cut into 1/4-inch pieces
1		small yellow bell pepper, seeded and deveined, cut into 1/4-inch pieces
1		small red onion, cut into 1/4-inch pieces
1		English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4		cup fresh cilantroleaves
1		medium jalapeño pepper, seeded and deveined, minced
2		tablespoons extra-virgin olive oil
2		tablespoons rice-wine vinegar
1		teaspoon freshly ground black pepper
		1.   Prepare an ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn, and blanch until tender, about 6 minutes. With tongs, remove from water, and plunge immediately into ice bath. When corn is thoroughly cooled, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer kernels to a large bowl. Add green and wax beans to boiling water. Blanch until tender, about 1 minute. With a slotted spoon, remove from water, and plunge immediately into ice bath. When beans are thoroughly cooled, drain in colander.
		2.   Add green and wax beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeño to corn. Stir to combine. Add olive oil, vinegar, salt, and pepper. Stir to combine. Adjust for seasoning. Serve immediately.
		Photograph by: Todd Atkinson

اینم یه ساندویچ خامه وبستنی شکلاتی توت فرنگی

Strawberry-Chocolate Ice Cream Sandwiches

 

Serves 6; Prep time: 30 minutes; Total time: 2 hours 30 minutes

3/4		cup all-purpose flour (spooned and leveled)
1/4		cup unsweetened cocoa powder
1/2		teaspoon baking soda
1/4		teaspoon salt
1/2		cup (1 stick) unsalted butter, room temperature
2/3		cup sugar
1		large egg
1		teaspoon vanilla extract
1		cup semisweet chocolate chips
1		pint strawberry ice cream, slightly softened
		1.   Make cookies: Preheat oven to 350°. Line two baking sheets with parchment paper. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt; set aside.
		2.   With an electric mixer, cream butter and sugar until light. Add egg and vanilla; beat until incorporated. Reduce speed to low, and gradually mix in flour mixture (dough will be soft). Mix in chocolate chips by hand.
		3.   Drop mounds of dough (each equal to 2 level tablespoons) onto baking sheets, spacing as far apart as possible. With fingers, make mounds as round as possible (you should have 14 to 15).
		4.   Bake, switching baking sheets from top to bottom halfway through, until edges of cookies are firm but not hard, 15 to 20 minutes. Cool 1 minute on baking sheets; transfer cookies to racks to cool completely.
		5.   Assemble sandwiches: Scoop 1/3 cup ice cream onto flat side of each of 6 cookies. Top each with another cookie, and press gently to form a sandwich (you have extra cookies, in case of breakage).
		6.   Freeze sandwiches until firm, at least 1 to 2 hours, before serving (or up to a week, wrapped individually in plastic wrap).