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All Walks of Life Are Equal
http://www.sina.com.cn 2005/07/14 20:35  视听英语Ladder AI杂志

  (Written by Tina; Level: Advanced)

  Anne: Hi, Dad, I’m on holidays now!

  Dad: Cool! What’s your plan for summer vacation?

  Anne: I’m not sure… maybe I’ll find a part-time job to earn my tuition fees for next semester.

  Dad: Good daughter! How about working in my restaurant?

  Anne: To serve the customers? I’ll take that offer with a grain of salt.

  Dad: Excellent! All dishes need salt.

  Anne: Dad …

  Dad: All right, no kidding. I think all walks of life are equal, as long as we do an honest day’s work to earn a living. I don’t think people will look down on you because you are serving the customers. In fact, you should be proud of yourself: too few college students take similar opportunities to train themselves. After all, society is simply composed of various types of people doing different types of jobs. Why not take the chance to experience a different aspect of society life?

  Anne: That makes sense. But Dad, I’m afraid that my friends will come and laugh at me in my silly looking uniform.

  Dad: Hey Honey, you are college students. To laugh at a hardworking friend would be quite childish. I don’t think any mature person would do this. Take it easy.

  Anne: And… I’m not good at making Italian dishes.

  Dad: You’ve got the best Italian chef in front of you!

  Anne: Way to go, Dad. You’ve convinced me. Ok, I’ll take it.

  Dad: I promise you’ll never forget the experience! Let’s go and make ravioli!

  Anne: Now?

  Dad: Better than never!

  Anne: …

  Ravioli filled with Squash

  Filling:

  3 tbsp. olive oil

  1 cup chopped onions

  ½cup chopped pecans

  2 cups cooked, peeled and mashed butternut squash or sweet potatoes

  2 tbsp. minced fresh sage

  Coarse salt and freshly ground black pepper

  Pinch of freshly ground nutmeg (optional)

   Pasta:

  2 ¾cups all-purpose flour

  3 eggs

  ½cup warm water

  ½tsp. salt (optional)

  To make the filling:

  1.Heat oil and sautéonions until browned.

  2.Add pecans and sautéfor a few minutes. Add squash and mix until heated through.

  3.Stir in sage and seasonings. Remove from heat and set aside.

   To make the pasta:

  1.Sift flour onto work surface and form into a mound. Make a well in the middle. Combine eggs and water, and pour into the well.

  2.Using a fork gradually begin incorporating the flour into the liquid until dough begins to form. Use both hands to gather remaining flour into the dough. Work in as much flour as you can.

  3.Wash hands. Scrape up dough and knead for 5 to 10 mins. Cover with plastic wrap and let rest for about an hour at room temperature.

  4.Form pasta sheets by pinching off egg-sized chunks of dough and flattening into patties. Repeatedly fold and put the dough through a pasta machine on the lowest setting until it is a smooth rectangle.

  To assemble the ravioli:

  1.Lay the rectangle over a ravioli mold and gently press into the indentations.

  2.Place spoonfuls of filling into each indentation of the mold.

  3.Lay a second sheet of pasta over the top and press the sheets together.

  4.Lightly roll over the top with a rolling pin to ensure the edges of the ravioli are firmly pressed together. Flip the mold over and remove the ravioli.

    To cook the ravioli:

  1.Place the ravioli in a single layer in a large skillet filled with 2 inches of simmering water.

  2.Cook for 3 to 5 mins.

  3.Remove with a slot-spotted spoon. Let drain. Serve immediately with Sage Butter Sauce.

  Sage Butter Sauce

  ¼cup (1/2 stick) butter

  10 fresh sage leaves

  ½cup chicken stock

  Coarse salt and freshly ground black pepper

  ¾cup Parmigiano-Reggiano cheese, freshly grated

  1.Melt butter in small saucepan and sautésage leaves over medium-high heat until crisp.

  2.Lift leaves out of pan and set aside.

  3.Add stock to pan and boil for 1 min. Add salt and pepper to taste.

  4.Drizzle sage sauce over the warm ravioli and crumble sage leaves over the top. Add additional cracked pepper and the grated cheese.

行行出状元

  安妮:嗨,老爸,我现在放假啦!

  爸爸:真棒!你的暑假计划是什么?

  安妮:还没定呢……也许会找份临时工作,为下学期挣点学费吧。

  爸爸:真是好女儿!在我的餐馆里打工如何?

  安妮:当服务员?我对此可是持保留意见哦!

  爸爸:很好!所有的菜都需要盐哪!

  安妮:老爸……

  爸爸:好吧,不开玩笑了。我认为三百六十行,行行出状元,只要问心无愧,凭劳力挣得生活所需就行。我认为人家不会因为你服务他们而看不起你的。事实上,你应该为自己感到骄傲,没有几个大学生能有机会接受这样的自我训练。毕竟整个社会是由从事各行各业的人们共同组成的,为什么不抓住这个机会去体验一下社会生活的另一面呢?

  安妮:有道理。但是老爸,我担心我的朋友们会来,他们会嘲笑我穿制服的傻样的!

  爸爸:嘿,宝贝,你们可都是大学生啊,嘲笑努力工作的朋友未免有点孩子气吧!我想没有哪个思想成熟的人会这么做,放心吧!

  安妮:还有……我不会做意大利菜啊。

  爸爸:最棒的意大利厨师就站在你眼前哪!

  安妮:那太好了,老爸。你把我说服了,好吧,我做了。

  爸爸:我保证这段经历会让你终生难忘!我们去做意大利小方饺吧!

  安妮:现在?

  爸爸:总比不做好啊!

  安妮:……

  南瓜馅意大利小方饺

  馅料:

  三汤匙橄榄油

  一杯剁碎的洋葱

  半杯剁碎的美国山核桃

  两杯煮熟去皮捣碎的冬南瓜或甘薯

  两汤匙切碎的新鲜洋苏叶

  粗盐和新鲜的黑胡椒粉

  一小撮新鲜的肉蔻粉(可放可不放)

  面团:

  二又四分之三杯通用面粉

  三颗鸡蛋

  半杯温水

  半茶匙盐(可放可不放)

  制作馅料:

  1.将油加热,把洋葱炒至棕褐色。

  2.倒入美国山核桃,炒几分钟,加入南瓜,不停地搅拌至热透。

  3.拌上洋苏叶和调味品,把锅从火上移开,放到一边。

  制作面皮:

  1.把面粉撒在工作台上,堆成一小墩,在小墩的中间挖个小坑,把鸡蛋和水混合后,倒在小坑里。

  2.用叉子慢慢地从小坑处开始搅动,使面粉溶入蛋水中,形成一个生面团。用双手把剩余的面粉揣入面团中,和入的面粉越多越好。

  3.把手洗净。将生面团揣上五到十分钟。包上塑料膜,在室温下醒约一个小时。

  4.制面皮:将生面团做成一个个卵形的小面团,压扁,放入压面机,挤压成最薄的面皮,折叠后再放入压面机,反复这个动作,直到面皮呈表面平滑的长方形。

  制作意大利小方饺:

  1.将方形的面皮放在小方饺模子上,轻轻地压进槽里。

  2.用勺子将馅料放在面皮上,每一小块方饺皮上搁一勺。

  3.在馅料上再放一片面皮,把两片面皮压在一起。

  4.用一个小辊子轻轻地在面皮上滚一下,确保两片面皮完全粘在一起。翻转模子,将小方饺取出。

  烹调意大利小方饺:

  1.将小方饺下入装有两英寸深沸水的长柄锅中,单层就好,不要重叠。

  2.煮三至五分钟。

  3.用漏勺把小方饺捞出,控干水,立即蘸上洋苏叶黄油调料食用。

  洋苏叶黄油调料:

  四分之一杯(半条)黄油

  十片新鲜的洋苏叶

  半杯鸡汤

  粗盐和新鲜的黑胡椒粉

  四分之三杯帕米基诺雷基诺硬乳酪,现磨碎。

  1.用小炖锅将黄油熔化,再用中火将洋苏叶炒至酥脆。

  2.将炒好的洋苏叶取出,放在一边。

  3.将鸡汤倒入炖锅中煮沸一分钟,加入盐和黑胡椒调味。

  4.把洋苏叶调料均匀地撒在热小方饺上,表面再撒上碾碎的洋苏叶。另外还可加些胡椒粉和磨碎的乳酪。

  tuition n. 学费

  childish adj. 孩子气的

  convince v. 说服

  ravioli n. 意大利小方饺

  squash n. 南瓜

  coarse adj. 未精炼的

  sift v. 在……上撒

  mound n. 墩

  knead v. 揉;和面

  assemble v. 装配

  crisp adj. 脆的

  drizzle v. 洒落


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