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

[Tere]

BonVivant's post made me think a lot about sanma

 

https://shizuokagourmet.com/japanese-seasonal-fish-sanmamackerel-pike/

[BonVivant]

Tere, that they make with mackerel pike looks good. Saw these fish at the markets in Hokkaido in September.

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Just a little lunch today. Turkish figs and Jamon Serrano Reserva. Plus bread.

 

 

And some unpasteurised hard cheese

[kayb]

Just about as perfect a lunch as there is.

 

[Auro]

Char siu bao with cabbage in sesame oil and shoyu and shoyu lamen sauce.

 

 

[cakewalk]

Those figs are stunning.

[BonVivant]

Gravadlax marinade contains scotch. Glass is for yours truly. Don't mind if I do!

 

 

Overhead view

[chefmd]

@BonVivant Your gravlax looks spectacular. Does it include beets?  Can you please share the recipe.

[BonVivant]

Chefmd, I've made it so many times I don't even use a recipe anymore. I use more sugar than salt as I prefer it less salty and even if there's more sugar it's still not sweet in the end. Grated beetroots will add extra sweetness to the marinade. Experiement with amounts of salt and sugar. Btw, the amounts will depend on how big your fish is. Don't forget dill. The marinade has to completely cover the fish. Cover with cling film and weigh down.

 

I also add chopped juniper berries and scotch to mine.

 

Check out a recipe here. Experiment with ingredients. It's crazy easy to make. You'll never buy it from a shop again. Your own will be far more delicious! Good luck!

[ElainaA]

I rarely post on this thread since my lunches are extremely boring. However, today was Eurocar - the one car event to which I always go with my husband. He shows his car (a 1970 Porsche 914) and I make a picnic lunch. For a car show dedicated to European sports cars the food on offer is terrible - hot dogs (not even Hoffman Snappy Grillers - the iconic central NY hot dog), hamburgers, salt potatoes.Previous years that was it. This year there was a vendor with a mobil, wood fired pizza oven - a huge improvement. But we still had my picnic. 

 

A salad with greens from my garden, chicken, avocado, fennel, red onion, cherry tomatoes and pea shoots with a variation on green goddess dressing, using a yogurt base. Plus some bread I baked yesterday. I did a trial run of this a few weeks ago so you may have seen it on the dinner thread. We always take champagne, which may or may not be legal.

 

Dessert was a sponge cake with sweetened, home made ricotta between the layers with strawberries and whipped cream. This was my first venture into making ricotta. It tasted really good but was far from the required 'spreadable' texture.

 

 

(And my husband's car took 3rd place in his class.)

Edited June 19, 2016 by ElainaA (log)

[ProfessionalHobbit]

 

Warm brownie sundae with roasted pineapple ice cream and crème fraîche ice cream

[shain]

@ProfessionalHobbit Now that's a real lunch! Both icecreams sound delicious, the pineapple one made me think of roasted pineapple pina-colda.

 

My launch was bucatini with previously frozen pesto, and a soft boiled egg, for some protein and extra yums.

 

 

I think I should start freezing more pasta sauces, to have them on hand.

 

[Anna N]

 

Hamburger Helper. Well not quite. A beef and macaroni casserole made from scratch. Still not sure what possessed me. 

[ProfessionalHobbit]

4 hours ago, shain said:

@ProfessionalHobbit Now that's a real lunch! Both icecreams sound delicious, the pineapple one made me think of roasted pineapple pina-colda.

 

My launch was bucatini with previously frozen pesto, and a soft boiled egg, for some protein and extra yums.

 

 

I think I should start freezing more pasta sauces, to have them on hand.

 

 

That was at my favorite ice cream parlor in San Francisco, http://theicecreambarsf.com/ 

 

Worth checking out if you're in town.

 

Nice pasta.

[rotuts]

Ive been making toasties for lunch if not dinner recently :

 

 

EM, olive oil, tomato, Tj's parsesain-ish chili flakes green tabasco 

 

very easy, and tasty

Edited June 22, 2016 by rotuts (log)

[Tere]

From the other day. Leftover roasted vegetables from the Lebanese Kitchen as posted in the dinner thread, water bath chicken ziplocced at 60 degrees for as long as I went raiding with my gaming clan (probably about 2 hours), lemon tahini dressing that was the start point for the lamb and tahini curry sauce in the dinner thread, and Tere's first salad TM

 

[Anna N]

 

A very simple salad with zoodles, white onion, grape tomatoes, blue cheese dressing and Sous sous vide chicken breast (63 C for one and a half hours from frozen).

[Thanks for the Crepes]

20 hours ago, rotuts said:

Ive been making toasties for lunch if not dinner recently :

 

 

EM, olive oil, tomato, Tj's parsesain-ish chili flakes green tabasco 

 

very easy, and tasty

 

 

Mmmmm... ghetto pizza! It's so easy, and so good. I haven't made any in a long time, and need to correct that tout de suite, but I have to purchase English muffins first. They are on the list. 

[rotuts]

I do the same with home made ( machine ) bread  

 

of course, all Toasties are  Sooooo much better toasted/broliled in the CSB

 

just saying.

 

[Darienne]

Gosh, I should be following this topic more carefully. 

 

You know, I don't think I ever need a new cookbook. I'm getting almost every new recipe from the internet, viz: today's lunch:Polish Cabbage-Potato-Casserole from About.com. It was called 'comfort' food and man, it was. I can also imagine this in the winter. A new dish on our roster.  (We did quadrupled the cheese...DH's order and next time we use a sharper cheese.)

 

 

[suzilightning]

Western sandwich on a toasted English muffin with a cup of fresh Jersey strawberries that smelled and tasted like strawberries!!  Still have some and think they might go well over some vanilla ice cream.

 

Now off to make some stuffed mushrooms - the Lidia Bastianich one from her latest book.

[Anna N]

 

Shallots, mushrooms, sliced black garlic and a splash of cream over pasta. 

[shain]

Pasta "salad" (I prefer to think of it as a room temp pasta dish). With roasted bell pepper, sirene cheese, kalamata olives, sun dried tomatoes, fresh oregano & basil, olive oil and wine vineger.

Really quite good, I didn't want anything other then it this lunch.

[BonVivant]

I've been eating crab claws, too many crab claws.

 

Trout roe

 

[Spork]

From Tinned Fish, sardines with confit thyme and tomatoes.

 

[chefmd]

Roasted beets with blue cheese. Unfortunately forgot to take a picture of ratatouille that I made.