Lunch! What'd ya have? (2014–2015)

[gfweb]

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Toasted bacon and tomato. I paid $2.35 for this one single "heirloom" tomato. I've had better tasting cardboard.

 

Was it as big as a basketball?

[liuzhou]

Today, I steamed some clams with fermented black beans, garlic, chilli and wine. Finished with some Chinese chives.

 

Served with some crusty bread to get up the juices and a glass of the aforementioned wine.

 

[Anna N]

Was it as big as a basketball?

Baseball.

[BonVivant]

In Spain this is eaten with a coffee as part of breakfast or a late breakfast. Also as part of tapas. This is comfort food in north eastern Spain. Extra toppings can be anchovies, Manchego (or similar hard, strong smelling cheese), ham etc.

 

Balearic island style tomato bread can be just (Tomàtiga de Ramellet,

a specific variety grown on these islands), or thinly sliced tomatoes pressed onto toasted bread. Topped with samphire, black olives and capers. Samphire is a common ingredient there. This Pa amb oli in Mallorca is eaten with a knife and fork.

 

 

 

 

[Anna N]

BonVivant

How I would've liked to have been a guest at your lunch.

Sv'd chicken breast and stir-fried bok choy.

[kwankapang]

Have Rendang Chicken for lunch!

A dish cooked with red chilli, shallots, galangal, turmeric leaf, tamarind juice, shredded coconuts and coconut milk  It is our favourite over here.

 

[Okanagancook]

Spicy cucumber soup with yogurt and a dollop of Indian Tomato Chutney from eGullet with toast topped with mashed sardines and a side of cherry tomatoes.

[Anna N]

Okanagancook

Sardines on toast is one of my favorite fast meals. And Suvir's tomato chutney....oh my there are no words. Must, must make more. If everyone could have just a taste of it I think it might take over the world!

[Okanagancook]

Okanagancook

Sardines on toast is one of my favorite fast meals. And Suvir's tomato chutney....oh my there are no words. Must, must make more. If everyone could have just a taste of it I think it might take over the world!

 

Ha, so true.  My friend and I just made a double batch.  Best one yet and a great way to use up 16 pounds of garden tomatoes.  It goes really well this cucumber soup.  Hot yet refreshing.

[heidih]

Spicy cucumber soup with yogurt 

 

 

 

Can you give us a quick overview on how the soup is made? Looks like  a perfect summer meal enhancer.

[Okanagancook]

Sure, the soup is really simple:

 

3 mediumIcucs, peeled seeded and whizzed in the food processor until finely chopped but not pureed (the first time I made this soup I chopped them by hand but not finely enough...the food processor does a good job)

1 medium onion (I used white) finely chopped

2 jalapeños, seeded if you like and finely chopped

1 T olive oil

1.5 t salt

2 cloves garlic, minced with salt on a board

2 T chopped cilantro

1 cup plain yogurt

1 to 1.5 cups water

chopped chives for garnish 

AND DON'T FORGET THE TOMATO CHUTNEY

[Okanagancook]

of course, should be 3 medium cucumbers

[Okanagancook]

Bloody hell.  Sorry folks.  Should be 2 cups of yogurt not 1 cup.  

 

 

So, here it is done right:

 

3 medium cucumbers, peeled, seeded and whizzed in the food processor until finely chopped but not pureed.

1 medium onion, finely diced

2 jalapeños, seeded if you like, finely chopped

1 T olive oil

1.5 t salt

2 cloves garlic, minced with salt on a board

2 T cilantro, chopped

2 cups plain yogurt

1 to 1.5 cups water

chopped chives for garnishg

AND DON'T FORGET THE TOMATO CHUTNEY

[heidih]

Thanks for the recipe - sounds like a fridge staple must. For ease here is the chutney link (maybe I missed it earlier...)

 

 

http://forums.egullet.org/topic/126204-tomato-chutney/

 

and the discussion about it

 

http://forums.egullet.org/topic/9924-tomato-chutney/

[Okanagancook]

Thanks heidih, I couldn't find that link earlier.  To everyone out there in eGullet land, this is a MUST MAKE    

[Dejah]

Bloody hell.  

 

 

Funny phrase...I can hear it with a clear British accent, just like my pals in England...

[kayb]

Meat loaf sandwich with smoked gouda cheese. Leftover potato salad.

 

 

[Okanagancook]

Hummus Kawarma with lemon sauce....lamb neck and hummus from Jerusalem.  Very tasty especially with the weird looking lemon sauce that just made the dish sing.  My hummus was too pasty....needed more water.  I also should have drizzled some olive oil on top like the cookbook picture although the recipe says nothing about doing that. So very filling.  I am not interested in dinner at all.  It was a very healthy dish I might add.  The lamb neck meat was cleaned up to be very lean and with the hummus, a great combo.  Had some freshly made bread from my DH and a salad.

 

[Anna N]

Crustless vegetable quiche with mushrooms, corn, onions and spinach.

[BonVivant]

Tomatoes again. And why not? They are at their best in august.

 

 

[Anna N]

Thanks for the inspiration Bon Vivant! I was just gifted with some lovely tomatoes and this looks like a great way to make the best of them.

[BonVivant]

^ I used this variety which is very fleshy and heavy. The little ones are super sweet. The giant fleshy ones are also delicious. Have tried to find the name of this variety and got "beef tomatoes"  but it really is not.

 

Green saucy thing is simply marjoram and olive oil. Marjoram is so fine and sweet and goes perfectly with tomatoes.

(Note that it's best to eat tomatoes with some kind of fat.)

 

Enjoy your tomatoes, Anna N!

[weinoo]

When life hands you this...

 

 

Make these...

 

 

Deconstructed BLTs, on classic NYC "Jewish" rye bread.

[liuzhou]

 

Spaghetti with fresh clams, garlic, Chinese chives, finished off with that famous Italian spice mix, Sichimi Togarishi.

[Anna N]

Lunch for the non-tradition bound. Bubble and squeak with kimchi.