Q快要过生日了。

我想想他平时爱吃些啥 (红色的是要买的东西）

1. 前餐： 芝麻菜沙拉
2. 主食：炖牛小骨＋Quinoa Salad （藜）
3. 甜点：三层草莓奶油蛋糕
菜谱：
1. 芝麻菜沙拉。 In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

(Source: Emeril Lagasse, 2004)

2. Beef Short Ribs:

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 pound pappardelle or other long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F. Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. (By: Ina Garten, foodnetwork)

4. Whisk together the lemon juice (3tbs), vinegar (red wine, 1 tbs), oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

Rinse the quinoa (1 cup) in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.

Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.

Just before serving, transfer to a platter and sprinkle feta on top. (Bob Flay, Foodnetwork)

3. 蛋糕 （来源：馋嘴猫）6吋的三层草莓鲜奶蛋糕

• 蛋糕体： 面粉 半杯，玉米淀粉 3-4 TBSP, 鸡蛋 4只，素油 4 TBSP，糖 5-6 TBSP，香草精 1 TSP； 鲜奶油： Heavy Cream 2 杯，糖 3-4 TBSP，香草精 1/2 -1 TSP
• 1. 将蛋白和蛋黄分开
• 2蛋白加4TBSP白糖打至硬性发泡
• 3. 蛋黄加4TBSP素油在加1.5TBSP白糖打至浅黄色液体，再加3TBSP牛奶,1 TSP香草精打匀
• 4. 面粉和玉米淀粉过筛放入蛋黄混合物，用打蛋器低速拌匀
• 5. 分3次将蛋白拌入蛋黄混合物
• 6. 240F烤50-60分钟至牙签插入没有面糊粘在牙签上
• 7. 待蛋糕放凉后切成三片
• 8. Heavy cream加糖打发，加香草精打匀
• 9. 在第一片蛋糕上涂一层打发的鲜奶油，铺一层水果后再薄薄的涂一层鲜奶油
• 10. 铺上第二片蛋糕后，上涂一层打发的鲜奶油，铺一层水果后再薄薄的涂一层鲜奶油
• 11. 铺上低三片蛋糕后，在整个蛋糕体上涂上一层奶油，大致抹的平整，然后随意的用刮刀在鲜奶油表面轻按一下再向外轻轻挑一下，做出类似于Stucco的样子