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blue_dolphin

Lunch! What'd ya have? (2017)

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3 hours ago, Duvel said:

Please try dry-curing it for a day or two with pink salt. Gives it a gammon-ny touch and improves the "flat" flavour of non-heritage pork by a mile ...

 Thank you very much for the suggestion. But here’s the thing. I’m not huge fan of ham.  My usual way to deal with pork tenderloin is to slice it into coins, flatten them, season them well and fry them along with some apples and some onions.  Lots of chance there to develop some flavour!  I am thinking that sous vide pork tenderloin is just not my thing.  

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8C73329C-A011-4704-B166-906D1ADD3EFD.thumb.jpeg.7891d4f56441f8cb3d8e4067927b7417.jpeg

 

Floyd’s in Webster - I had the Grilled Catfish with a loaded Baked Potato (all the fixings on the side) and my husband had the Chicken and Sausage Jambalaya. Leftovers will be dinner tonight.

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Home made sausage rolls with tomato paste & basil.

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5 minutes ago, Captain said:

Home made sausage rolls with tomato paste & basil.

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OH these look good.  Can you tell me more about how you make them?  What kind of dough?  The tomato paste and basil is spread on the dough before rolling up?

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Sausage rolls.  My favourite.  Your pastry looks nice and flakey.

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427781A4-B4C9-464B-A0E0-F3B09FABF689.thumb.jpeg.24af4950b924ce11cbd0696ec5fc43b0.jpeg

 

From David Tanis’ new book Market Cooking — seared cauliflower with anchovy, lemon, and capers. 

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1 hour ago, Anna N said:

427781A4-B4C9-464B-A0E0-F3B09FABF689.thumb.jpeg.24af4950b924ce11cbd0696ec5fc43b0.jpeg

 

From David Tanis’ new book Market Cooking — seared cauliflower with anchovy, lemon, and capers. 

 

Beautiful photo!

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38 minutes ago, robirdstx said:

Beautiful photo!

Many thanks.

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The easiest thing to do.  Cheap thin beef sausages, empty contents out and mix you choice of ingredients.  Lay or pipe your mix onto puff pastry, brush with milk then oven at 180c till edible.

Thanks @Shelby @Okanagancook

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Captain, interesting you use beef sausage.  My mom always used pork.   We make hamburgers with ground beef and our home made Andouille sausage which now gives me an idea for sausage rolls Cajun style.9_9

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7 hours ago, Okanagancook said:

Captain, interesting you use beef sausage.

 I was also taken aback by the use of beef sausage but to each their own. I find beef sausage to be on the dry side.  If one is prepared to use commercial pastry,  sausage rolls are one of the fastest and easiest ways to serve something “en croute”. :D

This is my fallback recipe. 

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15 hours ago, Anna N said:

427781A4-B4C9-464B-A0E0-F3B09FABF689.thumb.jpeg.24af4950b924ce11cbd0696ec5fc43b0.jpeg

 

From David Tanis’ new book Market Cooking — seared cauliflower with anchovy, lemon, and capers. 

Looks great, nice color ! Are those cauliflower "steaks" coated / dusted with something or just plain fried (in butter ?)?

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5 minutes ago, Duvel said:

Looks great, nice color ! Are those cauliflower "steaks" coated / dusted with something or just plain fried (in butter ?)?

Thank you. No they were seasoned with salt and pepper but that is all and they were cooked in olive oil as per the recipe. I used an enameled cast iron griddle pan. 

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Mortadella, tomatoes and shaved cabbage slaw (cabbage, sliced just below #1 on the deli slicer, kosher salt, fresh ground pepper and good olive oil) on Italian bread with a side of marinated zucchini.

HC

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@Anna N 

 

thanks for MC  , the book

 

not that Big Big Big MC . which I have

 

I have it now on reserve from the Lib.

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43 minutes ago, rotuts said:

 

did you dress the thinly sliced cabbage ?

Kosher salt, freshly ground black pepper and good olive oil.

HC

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With melted pure chocolate.

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2 kinds of pumpkin spreads.

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I have not another wish for the entire week. All is included in this one picture. (Would not want to even consider moving to another place or country without access to French cheese!)

 

The cheesemonger was happy to see me again...

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A new one to me, from the Jura. Very rich and creamy.

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Kaltbach Le Gruyère is epic and I get it whenever the cheesemonger has it. Almost nothing can touch Kaltbach. (Photo below is from last summer)

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I've come to learn over this week that the Southern Hemisphere prefer pork over beef in the sausage roll's.  This was a surprise to me but still sounds tasty.

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13 hours ago, Anna N said:

 I was also taken aback by the use of beef sausage but to each their own. I find beef sausage to be on the dry side.  If one is prepared to use commercial pastry,  sausage rolls are one of the fastest and easiest ways to serve something “en croute”. :D

This is my fallback recipe. 

Thanks for the recipe link.  I usually have puff pastry in the freezer and I like the addition of onions and parsley to the sausage meat.

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2ED76232-B975-4776-B582-06EE2C2F12DD.thumb.jpeg.090874cac2cb01cf78fb3528a12e3dc7.jpeg

 

Back in the day Melissa Clark’s recipe for roasted broccoli and shrimp seemed to be on everybody’s radar.  Long before we  were talking about sheet pan suppers, this one-dish fast and easy meal won many fans.  But when I went on a hunt for it today I discovered not everybody loved it Click.  

 

Still I was prepared to give it a chance. There’s no doubt it was very easy and with very little clean up but I, too, found it less than earth shattering. Perhaps it was just overhyped. I will still keep it in my back pocket. 

 

 In the background you can spot a broccoli stem salad.  Nothing but peeled broccoli stems sliced and tossed with lemon juice, olive oil, salt and pepper.  

 

 

 

 

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11 hours ago, Anna N said:

2ED76232-B975-4776-B582-06EE2C2F12DD.thumb.jpeg.090874cac2cb01cf78fb3528a12e3dc7.jpeg

 

Back in the day Melissa Clark’s recipe for roasted broccoli and shrimp seemed to be on everybody’s radar.  Long before we  were talking about sheet pan suppers, this one-dish fast and easy meal won many fans.  But when I went on a hunt for it today I discovered not everybody loved it Click.  

 

Still I was prepared to give it a chance. There’s no doubt it was very easy and with very little clean up but I, too, found it less than earth shattering. Perhaps it was just overhyped. I will still keep it in my back pocket. 

 

 In the background you can spot a broccoli stem salad.  Nothing but peeled broccoli stems sliced and tossed with lemon juice, olive oil, salt and pepper.  

 

 

 

 

I should send you my broccoli stems, @Anna N!  I trim mine so close that my florets are the size of marbles!  xD

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Lousy picture, but pleasant lunch.

 

Knife cut noodles (刀削面 dāo xiāo miàn) in a fish stock with wild shrimp and spinach. Salt and white pepper (lots).

 

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SV pork tenderloin sandwich.

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Spicy ranch dressing on a French Baguette

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add the sliced pork tenderloin

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a layer of marinated zucchini ribbon and some sliced marinated mushrooms

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call it lunch

HC

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 This small squash which I believe is a sweet dumpling variety was a gift. I roasted it with some butter and some maple syrup.   

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