Thursday, January 17, 2013

Super Salmon,Tomato and Basil Stack with home-made Bearnaise Suace

My cousin just became a father one week ago, and the baby is a boy!  My cousin is on my father's side, so he has the same last name with me, and his son can carry on our family line. If my grandpa were still alive, he would be very happy to see his great-grandson. Actually I don't care about much our family line can continue or not: the last name Zhou” belongs to 34% of Chinese population. 

My uncle's family will become very busy from now on.  They have to do all the house work and help take care of the baby all the time. That's really common in China: the whole family will take care of a baby, usually at least 4 people.  That led me to think of one couple, our friends, who had twins a few months ago.  They get the babies up by themselves, and when I saw them I was really surprised at how calm they are!  If I were them, I must be panicked.  But when I saw these friends, one who needs go to work and the other who is completing his PhD - they have a dog too!- I really admire them.   Especially when I saw her feed the two babies at the same time with two milk bottle and made it look easy, I'm kind of touched.  Another remarkable woman worked until she was eight months pregnant, chasing terrorists with a stick.  And one month after her delivery, Clare Danes appeared at the Golden Globe awards, looking like she was never pregnant!  Compared with them, Chinese young people are too spoiled and dependent.   

I found this great brunch from New Great Dishes of the World by Robert Carrier.
This elegant dish is actually more easy to make than it looks.

Here is the recipe:

Béarnaise Sauce: 

By Brian Turner From Ready Steady Cook


  • 1 tbsp white wine vinegar
  • 1 tbsp water
  • ½ shallot, finely chopped
  • 3 black peppercorns
  • 1 tbsp chopped fresh tarragon leaves
  • 1 large egg yolk
  • 75g butter, melted
  • salt and freshly ground black pepper


  1. Place the vinegar, water, shallot, peppercorns and tarragon stalks into a small saucepan over a medium heat and simmer, until you have half a tablespoon of liquid remaining. Strain the liquid into a bowl and set aside.
  2. Place the egg yolk and tarragon vinegar reduction into a food processor and blend together until light and frothy.
  3. With the food processor still running on its slowest speed, add the melted butter, 1 tbsp at a time, until the sauce is thick and smooth. Be careful not to over beat the mixture as it may separate.
  4. Stir in the chopped tarragon and season, to taste, with salt and freshly ground black pepper.

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