Lunch! What'd ya have? (2017)

Anna N · October 22, 2017

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.

robirdstx · October 22, 2017

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.

Captain · October 22, 2017

Home made sausage rolls with tomato paste & basil.

**Shelby** · October 22, 2017

5 minutes ago, Captain said:

Home made sausage rolls with tomato paste & basil.

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?

Okanagancook · October 22, 2017

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

Anna N · October 23, 2017

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

robirdstx · October 23, 2017

1 hour ago, Anna N said:

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

Beautiful photo!

Anna N · October 23, 2017

38 minutes ago, robirdstx said:

Beautiful photo!

Many thanks.

Captain · October 23, 2017

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

Okanagancook · October 24, 2017

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

Anna N · October 24, 2017

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”.

This is my fallback recipe.

Duvel · October 24, 2017

15 hours ago, Anna N said:

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 ?)?

Anna N · October 24, 2017

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.

HungryChris · October 24, 2017

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

rotuts · October 24, 2017

@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.

rotuts · October 24, 2017

@HungryChris

they say that Bacon makes everything better

Mortadella ( no pistachios , please !

https://boarshead.com/products/detail/509-mortadella-small-with-pistachio-nuts-half )

is a close second for a time sandwich

did you dress the thinly sliced cabbage ?

HungryChris · October 24, 2017

43 minutes ago, rotuts said:

did you dress the thinly sliced cabbage ?

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

HC

BonVivant · October 24, 2017

With melted pure chocolate.

2 kinds of pumpkin spreads.

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...

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

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)

Captain · October 24, 2017

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.

Okanagancook · October 24, 2017

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”.

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.

Anna N · October 25, 2017

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.

Kim Shook · October 26, 2017

11 hours ago, Anna N said:

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.