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

[shain]

18 hours ago, kayb said:

I wonder if one could make mango puree and freeze it? I see no reason why not.

 

 

I freeze a couple boxes of mango every summer, but I don't puree it. Mango has a high sugar and fiber content, making it stay quite soft even when frozen in chunks. The frozen mango is actually very tasty as is, I like to shave it thinly with a peeler or knife as a snack. It's also great for making yogurt based lassi or coconut milk based smoothies.

[robirdstx]

Braunschweiger on Toast with Red Onion and Mayo

 

 

[rotuts]

a late , yet crispy Lunch :

 

 

detail here :

 

https://forums.egullet.org/topic/151391-trader-joes-products-2015–/?page=15#comment-2071965

 

at the bottom.

[BeeZee]

eaten in the car on the way to a meeting, take out from a local "healthy fast food" place...banana wrap. Whole wheat wrap with a banana, peanut butter, granola, and a little agave drizzled inside. It was a fun lunch and no crumbs!

[Dejah]

Put together the base ingredients for Hot'n'Sour soup last night. Today, added shrimp, chicken, tofu, and slivered leftover siu yook.
Tangy with just the right amount of heat. Hubby always adds a dollop of rice in his bowl.

[shain]

For launch I bought a few "fatayer" flatbreads from a nearby Muslim town. They are made with a pita dough, rolled thin and drizzled with olive oil, then spread with fresh zaatar leaves (the herb used in dry zaatar mix, closely related to oregano) and seasonal greens (usually spinach, my favorite, chard, or a mix of both). It is then folded and re-rolled, so it is essentially laminated. Baked on a saj, over strong flame, so that it is soft and chewy, charred at spots and has a wonderful aroma of herbs, olive oil and flames.

It is eaten while warm, and I like mine served with labanneh cheese, a sprinkle of salt and some zaatar spice. Also cherry tomatoes, and onions with sumac.

 

[Anna N]

Shrimp omelette with tomato jam.    Looks as if someone took a bite out of it but honest I didn't,

 

[liamsaunt]

Moroccan style chickpea tangine with cilantro and harissa, with couscous. Shown neatly packed at home. By the time I walked it into work it was a jumbled together mess, but still tasted good.

 

[sartoric]

I didn't bake the bread, or cure the ham, but I did mash the avocado with salt and Kampot pepper, then assemble the sandwich.

 

[HungryChris]

Currently in Greve in Chianti for the Chianti wine festival, which ends today. Panzano, the next town up SR222 has one next weekend. We stopped for lunch outside the square. Tagliatelle al tartufo nero was really good. Then we went into the festival to try (and buy) wine and olive oil.

HC

 

[liuzhou]

 

Sorry. I was so hungry that by the time I had the strength to lift the camera, this was all that was left.

Cheddar cheese on seaweed crackers with, as you can't see, olives, pickled onions, tomato and scallion on the side. The right side. Wouldn't want them on the wrong side, would I?

[BonVivant]

No elaborate lunches this time, just cheese and bread (last 2 pics). I'm going to turn off the electricity in the house for a while.

 

Do not underestimate the amount of cheese and beer I consume weekly! This lasts me 2 1/2 days.

 

This hard cheese has strong beer in it.

 

Creamy, runny and nutty

 

 

Semi hard

 

 

Bread of the month from a bakery inside a windmill near my house.

 

Bread pron!

 

 

No weekend cooking projects and there's a tap-takeover beer event at my regular pub so that's where I'm going to now. Bringing the La Trappe cheese and an Italian buffalo milk's cheese to share with the pub staff. It appears my life revolves round beer and cheese!

Edited September 11, 2016 by BonVivant (log)

[HungryChris]

An absolute favorite of mine, finocchiona salami on Tuscan bread.

HC

[rotuts]

A late lunch , while wondering about the NFL :

 

 

some scraps of brie top Left , generic on sale market-basket ham with MB's horseradish processed cheese

 

just to use everything up.    the horse radish cheese was sharp  and nice  when melted.  Ham OK

 

the  total was very good.

 

CSB of course until brown under the Steam_Broiler.

Edited September 11, 2016 by rotuts (log)

[BeeZee]

The unfortunately-colored quinoa (as prev mentioned in Dinner topic) repurposed with some grilled tofu, veg, and peanut dressing

[Okanagancook]

Grilled Romaine from Le Pigeon Cookbook.  The Lemon Vinny was awesome.  A side of home grown shell beans with last of the cherry tomatoes and infused basil oil.

[ElsieD]

10 minutes ago, Okanagancook said:

Grilled Romaine from Le Pigeon Cookbook.  The Lemon Vinny was awesome.  A side of home grown shell beans with last of the cherry tomatoes and infused basil oil.

 

Looks good.  Are those dinner trays?

[Okanagancook]

they are bamboo dinner trays from Bed, Bath and Beyond.  We were watching the football in the TV room.  The honey lemon vinny as Le Pigeon calls it is an interesting sauce.  

 

You put 4 lemons, halved; 4 sprigs of thyme; 3 whole garlic cloves; 2 sliced shallots, 2 tablespoons water, 1 tablespoon cracked black pepper; 1 teaspoon salt; and 1/2 teaspoon chili flakes in a dutch oven and roast at 375F for about 45 min uncovered until the lemons are browned.  Remove from oven and press through a chinois.  Put the liquid and 1/4c honey in a blender and whiz adding 1/2 c olive oil to emulsify.  Delicious.  Makes a lot so next time I will half the recipe.

[HungryChris]

Bruschetta (I think mine are much better), Tagliolini con porcini al tartufo crema and Ravioli ricotta e spinaci burro e salvia (these were both quite good). We have eaten at this same restaurant in Volterra in the past. Today, the city was so busy, we had to park in P3 down behind (in a creative line of cars that I am sure was not planned by the original lot designers) and walk up what seemed like a half mile of steps. It was a beautiful day, though. Alabaster is not my thing, but I do like looking at all the things made out of it. Deb scored 2 ice trays for our apartment freezer in one of the many shops (who would have thunk?) and a picnocchio puppet for her grandson.

HC

Edited September 13, 2016 by HungryChris (log)

[HungryChris]

If you know me, you can look at any menu that has fresh truffles, and know what I am going to order. Truffles are one of the few exotic things,

that I have had described to me countless times before I ever tried them and  I was never sure I would like them. Trust me, once they are carried

out, steaming hot, placed in front of you, or anywhere near you, the aroma will TELL YOU that you are going to love them before you even try

them and that you are changed for life in that respect.  La Castellana came through in spades today!

.http://www.ristorante-lacastellana.it/en/

My pictures do not do it justice and so blown away was I, about the bruschetta and then the truffle and porcini stuffed ravioli in cream sauce

with a zillion shaved truffles, that I put down my camera and never took pics of Debs great spinach, ricotta and lemon tortelli in gorgonzola

sauce, which has, thankfully, so far, escaped her attention. 

This bruschetta was a thing of art and beauty with the best of Tuscan bread, olive oil, whole basil leaves that had succumbed to the mixture with a dedication to duty.

Any would be restaurateur should go there and have that bruschetta, because it holds the key to success. Give me 2 of those with a glass of good

wine and I swear, I will be back repeatedly, if I have to walk!

My truffle dish was the best I have ever had, period. Looking around, we were not alone. Everyone seemed to love what they got. How often do you see that?

HC

Edited September 17, 2016 by HungryChris (log)

[Smithy]

@HungryChris, I followed your link, thinking "oh good, this is a place we MUST visit next time we're in Louisiana, even if it's hundreds of miles out of the way!" I had forgotten that you are in Italy at present.  I'll just have to suffer the pangs of envy. 

[HungryChris]

On ‎9‎/‎13‎/‎2016 at 10:48 PM, Smithy said:

@HungryChris, I followed your link, thinking "oh good, this is a place we MUST visit next time we're in Louisiana, even if it's hundreds of miles out of the way!" I had forgotten that you are in Italy at present.  I'll just have to suffer the pangs of envy. 

We have been to so few places in NOLA, but, had such great success, I'm sure those feelings will not last long.

HC

Edited October 2, 2016 by HungryChris (log)

[HungryChris]

Tonight we are having dinner at Solociccia, the restaurant  run by Dario Cicchini and family. For those unfamiliar, Dario is known as the Butcher of Panzano. We have been to his butcher shop a few times and he has always been gracious. We are looking forward to it. So, after a morning by the pool, we decided to have lunch on the patio and have spaghetti with some of the sauce Deb made a few nights ago.

HC

[BonVivant]

Texts on my notebook read "eating makes happy". (Posting from Reykjavik)

 

 

Langoustine soup

 

 

I had it in Spitsbergen before. Tastes a little fishy and gamey at the same time.

 

 

 

 

[sartoric]

Ham, cheddar, lettuce with homemade tomato chutney on an olive sourdough baguette.