Lunch! What'd ya have? (May 2016–Oct 2016)

[Anna N]

Bacon, tomato and Hellman's.  Couldn't stuff any more tomato into the sandwich but wasn't going to waste any at all. 

 

[rotuts]

@Anna N 

 

I do the same.   I put all trimming sur le plate .

[chefmd]

Salami, Brie, and pickles sandwich on homemade bread

 

[shain]

Okra, stir fried until charred and slow cooked with bell peppers and chili pepper, tomatoes, onion, garlic until tender. Cumin, paprika, parsley.

Freekeh (green wheat groats, lightly smoked over fire) with sauteed mushrooms and mung beans, browned onion, garlic, sage, turmeric, a little cumin. Slightly over cooked, but freekeh/bulgur is tasty both when al-dente and when soft. I whould usually opt for chick peas in this preperation, but had found an old bug of those mung beans in the freezer, it worked quite well.

Edited August 28, 2016 by shain (log)

[HungryChris]

Blistered shishito peppers with kosher salt, cucumber, tomato, avocado and onion salad. with a garlic and dill balsamic vinaigrette. This salad has long been a favorite, but does not look very good in a photo  because of the color. I recently spotted Trader Giotto's white Modena vinegar and the problem is solved. 

HC

Edited August 28, 2016 by HungryChris (log)

[rotuts]

sooo  how was Giotto's vinegar ?

 

did you feel you could smell the wild sage, and enjoy the balmy breeze ?

 

stay the night inn that terra cotta dwelling ?   hope fully w indoor plumping !

 

Come On its a joke !

 

sooo  back to brass tacks  :  is this vinegar nice ?

 

Ill try it.

 

Of course id rather go to Italy and that cottage.

 

sigh

[BonVivant]

Insert Crocodile Dundee* accent: That's not choripan. Now thaaaaat's choripan.
(* Line from the film "That's not a knoife. [draws a large Bowie knife] (Now) that's a knoife.)

 

Bread and sausages have the same colour.

 

 

Choripan I had in Argentina. Just some old bloke in an abandoned garden next to the road who sold choripan to passersby.

 

 

Chewy corn bread sourdough from a bakery inside a windmill near my house.

 

 

Got chocolate all over my face and hands eating these. Ricotta and Lindt's 99%. 2 figs down, 8 more to go. (Text in pig: "one eats happy/eating makes happy")

 

Salmon belly

Seaweed comes with the oysters

 

[HungryChris]

11 minutes ago, rotuts said:

sooo  how was Giotto's vinegar ?

 

It is similar enough to work here, but lighter and only slightly sweet.

I enjoyed the salad a lot and will keep this vinegar in stock.

I intend to make a mignonette sauce using it the next time I bring home oysters. 

I have a feeling that would be good.

HC

[HungryChris]

Grilled brat with peppers and onions.

HC

[Anna N]

 

would have been zucchini fritters but I didn't have enough zucchini so they are vegetable fritters!  Carrots, scallions and zucchini. 

[heidih]

Oh curses BonVivant - now I am dreaming of chewy sourdough cornbread!!!

[HungryChris]

Fried zucchini coins and, on a whim, did the same with some leftover Brussel sprouts, with spicy lemon garlic aioli. Mission figs I spied at Whole Foods.

HC

[shain]

Baked baby eggplants with olive oil, garlic, zaatar and lemon. I make a V shaped cut in the bottom of each eggplants and fill them with a mixture of olive oil, lemon, garlic, zaatar and salt. Then they are brushed with a little more oil and baked covered until very soft, and shortly broiled. On the side are onion and chili.

[HungryChris]

Steak sandwich with peppers and onions.

HC

 

 

 

Edited August 30, 2016 by HungryChris (log)

[rotuts]

@HungryChris

 

nice.  Im very please those green peppers are not green bells  

[HungryChris]

28 minutes ago, rotuts said:

@HungryChris

 

nice.  Im very please those green peppers are not green bells  

No, the side is pepperoncini pickles and on the sandwich are cubanelles from the garden.

[Okanagancook]

6 hours ago, shain said:

Baked baby eggplants with olive oil, garlic, zaatar and lemon. I make a V shaped cut in the bottom of each eggplants and fill them with a mixture of olive oil, lemon, garlic, zaatar and salt. Then they are brushed with a little more oil and baked covered until very soft, and shortly broiled. On the side are onion and chili.

Brilliant.  We have those little beauties regularly at our grocery store.  Do you bake them in a hot oven?

[shain]

15 hours ago, Okanagancook said:

Brilliant.  We have those little beauties regularly at our grocery store.  Do you bake them in a hot oven?

 

I'm always worried that they won't soften enough, so I bake them covered for the first half. If baked to long with no cover, the skin might get tough. (20-30 minutes, tightly covered with foil at medium heat, then another 15 minutes under a gentle broiler).

This being said, I have baked them uncovered in the past, and usually they softened fast enough. 30min at 220C (430F) should be good using this method.

They are based served with labaneh (add roasted pine nuts to gild the lily), or tahini sauce.

Edited August 31, 2016 by shain (log)

[Okanagancook]

Excellent.  I guess it also depends on big they are.

thanks

[Anna N]

 

This is a Notta.  It's not a flatbread, it's not a pizza, and it's not a flammekeuchen but a bit of all of them.  The flat bread crust came from Crossroads (the book not the restaurant!).  After rolling it out and docking it I brushed it lightly with some olive oil and then spread on a generous layer of 30% MF sour cream.  I topped that with some roasted mushrooms and onions  and gave it a further drizzle of olive oil. Made for a tasty lunch.  

[blue_dolphin]

That looks really good, @Anna N!  I got everything out the other day to make a flatbread with figs and blue cheese, a little prosciutto, maybe a drizzle of balsamic vinegar and handful of baby arugula to finish.  Mmmmm.  Then I started eating the figs and the cheese and prosciutto.  And then the figs were all gone.  I will have to try again.

[Wild_Yeast]

Late lunch, clearing out the fridge and got most of the leftovers from the previous evenings and made kimchi fried rice. 

[liuzhou]

Fresh green-lipped mussels cooked in osmanthus wine (桂花酒 guì huā jiǔ), garlic and shallots and finished with butter. Almost mariniëre. With crusty baguette.

 

 

The osmanthus wine is unusual. Normally it is made using rice wine which is flavoured with osmanthus

flowers. In this example, they have used a dry white grape wine. The wine is produced in Shaoxing where they make the more well known Shaoxing wine.

 

 

Edited September 2, 2016 by liuzhou (log)

[Anna N]

@liuzhou

 

I am less surprised by the wine than by the baguette!  I am assuming it was purchased? 

[liuzhou]

8 minutes ago, Anna N said:

@liuzhou

 

I am less surprised by the wine than by the baguette!  I am assuming it was purchased? 

Yes, the baguette was from my better local supermarket. I don't buy them often, but I am otherwise breadless while my oven gets its annual fumigation and de-calcification etc. They are OK, if not great. Crusty.

Edited September 2, 2016 by liuzhou (log)