Lunch! What'd ya have? (2014)

[gfweb]

Tortilla pizza using Kenji Alt's method of pan heated on stove for the crust and broiler for the top. Takes about 8 minutes start to finish using a 1/4 sheet pan and the Breville. Only trick is getting the crust crisp enough on the stove, which is always longer than I think it should be. Compares very favorably to any frozen pizza I've had.

 

 

 

[huiray]

"Instant Noodles Artificial Hot & Sour Shrimp Flavor" with a chicken leg quarter (chopped up), romaine lettuce heart, chopped scallions, smashed garlic.

 

[gfweb]

Calzone dumplings.  Filled with sharp provolone, hot gabagool, genoa salami. Should've made more.

 

[huiray]

Calzone dumplings.  Filled with sharp provolone, hot gabagool, genoa salami. Should've made more.

 

IMG_20141024_122850_086.jpg

 

Interesting!!  I had to google "gabagool".  Oh - capicola.  Why didnja say so. :-)

[huiray]

"Instant Noodles Artificial Hot & Sour Shrimp Flavor" with a chicken leg quarter (chopped up), romaine lettuce heart, chopped scallions, smashed garlic.

 

DSCN2967a_800.jpg

 

Oh, wait - I used "Sapporo Ichiban Japanese-style Noodles & Chicken Flavored Soup" rather than the Hot & Sour Shrimp noodles.  It didn't look right when I looked at the picture again just now.

[gfweb]

Interesting!!  I had to google "gabagool".  Oh - capicola.  Why didnja say so. :-)

 

LOL

Philly street Italian bears little resemblance to Italian Italian.

[rotuts]

I only know gabagool from the Soprano's

 

next time consider adding a little blanched squeezed out spinach. just a bit.

[Anna N]

Inspired by Nigel Slater. Miso boosted chicken broth with Napa cabbage, shrimp and green onions.

[gfweb]

I only know gabagool from the Soprano's

 

next time consider adding a little blanched squeezed out spinach. just a bit.

Or broccoli rabe!

[Anna N]

Salad of mixed greens and tomatoes topped with leftover salmon patty. The dressing was my first use of toasted pumpkin seed oil from Trader Joe's. The colour is quite startling and less than appetizing looking when drizzled over anything that doesn't disguise that colour.

[huiray]

• Fresh green beans stir-fried/sautéed with duck livers & smashed garlic and corn oil.  Very hot oil.  ;-)

• Remainder of the short rib, daikon, winter bamboo shoots, shiro miso. garlic etc braise from dinner two days back.

• White rice (Tilda basmati).

 

Parmigiano Reggiano for munchies afterwards.

 

Edited October 26, 2014 by huiray (log)

[Anna N]

Roasted green beans and mushrooms topped with leftover chicken thigh. I ate this so late in the day that I debated whether it was lunch or dinner!

[huiray]

• Fedelini w/ tomato sauce.  The sauce:  EV olive oil, finely chopped shallots, minced smashed garlic, finely chopped outer leaves of a fennel bulb, salt, chopped de-skinned ripe tomatoes, some bay leaves, rind from a chunk of Parmigiano Reggiano, simmer; aged rice vinegar [Kong Yen], a couple nuggets of gula melaka, rest of the fennel bulb, chopped; plus chopped fennel fronds; simmer.

• Maitake mushrooms sautéed w/ ginger, EV olive oil & chopped parsley.

 

[Anna N]

Openface sandwich with leftover chicken and Trader Joe's 21 seasoning salute and a smidge of lingonberry jam on the side. Think it needs an ice cold Akvavit to wash it down! Bet there is a bottle in the freezer. Sometimes I just have brilliant ideas! Skaal.

Edited to add

Edited October 27, 2014 by Anna N (log)

[rotuts]

""  Trader Joe's 21 seasoning salute ""

 

I love this stuff.  I add it to my own  " tomato juice drink " which starts w tomato paste .......

 

""  ice cold Akvavit  ""  

 

is this the stuff from bygone days, in Toronto, at the Danish Import Place that they had the once a month 

 

smorgasbord

 

down stairs ?

 

good for you 

 

and in a nice glass, ice cold.

 

dill and other green things in it ?

 

Skol   and have a nice nap !

[Anna N]

""  Trader Joe's 21 seasoning salute ""

 

I love this stuff.  I add it to my own  " tomato juice drink " which starts w tomato paste .......

 

""  ice cold Akvavit  ""  

 

is this the stuff from bygone days, in Toronto, at the Danish Import Place that they had the once a month 

 

smorgasbord

 

down stairs ?

 

good for you 

 

and in a nice glass, ice cold.

 

dill and other green things in it ?

 

Skol   and have a nice nap !

Don't I wish! The stuff I drank there in the Copenhagen Room was Taffel Akvavit which is no longer available in N. America. This one is very nice and I am grateful to the two people involved in getting it to me from the SAQ in Quebec but it lacks that "in your face" hit of caraway. My Danish BIL called me (affectionately) a peasant for liking the Taffel. We made friends with the Exec. Chef who opened his own catering business and small restaurant called Tastefully Done after the Copenhagen Room closed. I so miss both.

[FauxPas]

Trying to use things up and clean out fridge so we shared a salad of celery, pear, blue cheese and pomegranate. I put a few walnuts on mine, also. And we had a bit of leftover golden beet soup. 

 

 

 

 

[Anna N]

Leftovers from the Hakka restaurant. Reheated in the Breville toaster oven using my brand new tiny paella pan. No one would ever use it for paella but it is a very useful pan for a singleton like me. And like the peasant that I am, I ate my lunch from the pan.

[Shelby]

Being a peasant also reduces the amount of dishes one has to wash

[huiray]

Brunch + Lunch (later).

 

• Xiaolongbao [Wei Chuan].

• Kai-lan.

• Soup.

 

 

[Anna N]

I know the mantra and it frequently rings in my ear "only the finest and freshest ingredients" but let's face it sometimes you open the refrigerator and find some rather limp asparagus and the tomatoes on the counter are beginning to need a little wrinkle cream. But lunch must be made and even less-than-perfect produce can still make a tasty meal. So here it is -- a few stalks of tired asparagus, a wrinkled tomato or two, a pounded and breaded pork chop... I have had worse, a lot worse and paid good money for it.

[Anna N]

I made a new white sandwich bread from the book The Commonsense Kitchen. It uses an overnight sponge. It made a very small loaf but I was very pleased with the crumb and the taste. With bacon in the refrigerator and tomatoes on the counter definitely need using up I made a BLT for lunch.

[gfweb]

Mushroom and onion tart.

 

[huiray]

Leftover Hainanese Chicken Rice & sauces; with Pull Mustard (雪裡紅) in the poaching broth, plus bean sprouts sautéed/"stir-fried" w/ sliced ginger & scallions.

 

[huiray]

• Vinegared braised pork hocks.

Hot oil, LOTS of ginger (smashed w/ a Chinese cleaver), pork hock slices, very generous 7-8 second full pour of Chinkiang vinegar, then rice vinegar, gula melaka nuggets; water, garlic cloves (skin left on), dark soy sauce [YHY], light soy sauce [Kimlan], “Luscious Soy Sauce” [Kimlan], Shao xing wine [Lam Sheng Kee], simmer.  Whole star anise, a stick of cassia bark, simmer.  More Chinkiang vinegar & rice vinegar, simmer.  Hard boiled eggs (cooked separately & de-shelled) added in.

• Dried de-stemmed Chinese small flower-pattern mushrooms (“far koo”) softened then braised w/ smashed garlic & chicken stock & peanut oil.  Trimmed large-cut wong nga pak (Napa cabbage) leaves added in, braised till done.

• White rice.