Lunch! What'd ya have? (2014–2015)

[Smithy]

40-mile bicycle ride today,  with a picnic at the ~2/3 point.  Yesterday was rainy and gave me a chance to play with bread baking; today we had tuna salad sandwiches as a result.  I'm really quite chuffed about the bread, although there's still plenty room for improvement.

 

 

My only regret today is that I washed and bagged...and then forgot to pack...the lettuce. 

 

 

 

[liuzhou]

 

Capellini with Matsutake Mushrooms - simple but expensive lunch.

 

The mushrooms were 198元 for 100 grams. That is USD $31 / GBP £20. Still - worth it.

[kayb]

 

Peaches and cottage cheese, along with tomato slices hidden beneath the slabs of mozzarella. With basil infused olive oil and balsamic glaze.

[Anna N]

I hold Shelby 80% responsible for this lunch because of the photos of fries in her recent blog and my daughter 20% for bringing me still-warm-from-the-earth potatoes dug from her garden.

Oven fries topped with a little leftover shin beef stew.

[rotuts]

your oven fries look delicious.

 

how do you do yours ?

[Anna N]

your oven fries look delicious.

 

how do you do yours ?

For these I peeled and cut them and put in ice water for about an hour. I drained them and gave them a few spins in my salad dryer supplemented by a couple of clean kitchen towels. I then tossed them with some canola oil and some mixed spice (a Dutch product we've discussed before), on to a foil lined quarter sheet pan and baked in the Breville XL at 450°F with convection turning them every 10 minutes or so until they were done.

[liuzhou]

The city in which I live, Liuzhou (named after me! ) is famous for two things. Coffins and snails.

The most famous dish is Liuzhou Luosifen, but many snail dishes are popular, especially as evening snacks.

Lunch today was bought pre-prepared from the supermarket. These are small river snails (see below) stewed in lu shui with ginger, chilli and although I couldn't see any, I could taste star anise. Not for chilli wimps - they are very spicy.

For an idea of size here is one snail between my fore- and middle fingers.

We also eat the larger snails from the rice paddies, but these small ones are especially valued.

Edited August 22, 2015 by liuzhou (log)

[Anna N]

For the tradition-bound: bubble and squeak with nothing more than leftover mash and cabbage. The proportions were a little off. Could definitely have done with some brown sauce but the cupboard is bare.

[liuzhou]

Having disgraced myself on the Breakfast thread the other day by inflicting all sorts of indignities on a classic of Chinese cuisine, today I attempted to make amends by making a more "normal" wonton dish.

 

 

Pork and shiitake wontons in a chicken broth with chilli, coriander leaf, garlic chives and baby bok choy.

[Kerry Beal]

 

Fresh Corn, Tomato, Avocado and Basil salad - thanks to David Leibovitz. Added a chopped slice of Vidalia onion not called for - I think it was a perfect addition.

[kayb]

IMG_1046.jpg

 

Fresh Corn, Tomato, Avocado and Basil salad - thanks to David Leibovitz. Added a chopped slice of Vidalia onion not called for - I think it was a perfect addition.

 

That looks about as close to perfect as food can get. The addition of cold Cajun boiled shrimp would take it over the top.

[Anna N]

Kerry and I discussed this salad when she dropped by this morning. This is my interpretation. I served it with a cheese and mango chutney sandwich.

[FauxPas]

Mmmm! Cheese & Chutney!  

[Anna N]

So there was some salad left from yesterday. I added some feta cheese and a generous grinding of black pepper and called it lunch. Not sure it will prove to be quite enough to eat but I'll wait and see.

[suzilightning]

Toasted white bread, CAIN'S mayonnaise, Rutgers tomatoes, iceberg lettuce and some zesty bread and butter pickles.

 

Finally finished the tomato pie.

[BeeZee]

co-worker brought couple of slices in something his wife has been working on, a zucchini crust pizza. She finely shredded zucchini, mixed with something as a filler, pressed the crust very thin (like 1/8") and baked it in the oven. I think the sauce/cheese were added after it baked a bit and then finished in oven. Edge of crust was browned/crisp. It was pretty firm, not soggy/floppy. It was surprisingly good. I look forward to further taste tests and further experiments, once she gets the recipe down I'm totally stealing it (gonna make individual sized pies for hubby to reheat for lunch) and I think it would work with a mexican flavor profile, also.

[heidih]

co-worker brought couple of slices in something his wife has been working on, a zucchini crust pizza. She finely shredded zucchini, mixed with something as a filler, pressed the crust very thin (like 1/8") and baked it in the oven. I think the sauce/cheese were added after it baked a bit and then finished in oven. Edge of crust was browned/crisp. It was pretty firm, not soggy/floppy. It was surprisingly good. I look forward to further taste tests and further experiments, once she gets the recipe down I'm totally stealing it (gonna make individual sized pies for hubby to reheat for lunch) and I think it would work with a mexican flavor profile, also.

 

This has been trending on low carb blogs and generally contains a fair amount of cheese in the "crust" and sometimes also a bit of flour or bread crumbs and an egg

[BeeZee]

Heidi, the crust didn't taste too cheesy (but it definitely had some*), I was thinking I could put some nutritional yeast in the mix, too. I was worried it was going to be "eggy" and it wasn't, there must have been some kind of flour in the mix to bind. I've seen a few recipes online that seem to be too quiche-like, so I was pleasantly surprised by her version. *She was designing it as a healthy lunch or snack for her hubby (my co-worker) and I know from his lamentations about food cut out of his diet she would have kept the cheese binder to a minimum.

[Anna N]

Cheese and caramelized onion quesadillas.

[liuzhou]

 

Lobster and fish roe balls (market bought) and baby bok choy soup. Home made fish stock.

 

[Okanagancook]

Julia's Nicoise Salad with flat breads which are not show.

[rotuts]

Okanagancook

 

nice.  very nice.

 

Mayo served separately ?

 

[Okanagancook]

No mayo.  Julia had me toss the tuna, lettuce and beans in a lemon dressing.  She also instructed to drizzle the dressing over the tomatoes and eggs so it was pretty moist.  The potato salad is a French style with parsley, white wine vinegar, shallots and olive oil mix in which one tosses the hot potatoes.  The flat breads were brushed with roasted garlic oil and a small amount of mozza cheese melted on top.

[rotuts]

nice.  this is one of the few preps. that are better as you describe.

 

again, nicely done.

 

My complements to Julia.

[kayb]

Had just baked a fresh loaf of sandwich bread, so took advantage of it for a bacon-and-tomato sandwich. With a bread-and-butter pickle spear and my guilty pleasure, Pringles chips.