Lunch! What'd ya have? (2017)

[Anna N]

 

 Roasted cauliflower with shichimi togarishi. 

[suzilightning]

cleaning out the fridge in anticipation of making vegetable and chicken stock on Sunday...........and, OK avoiding raking leaves.

1/2 big can of crushed tomatoes, 1/2 jar of marinara, 1/2 of a minced white onion, minced red Italian cubanelle, some "Italian toothpaste"  - tomato paste and about 1/4 cup of mixed Italian herbs and a dozen meatballs that I poached in the sauce.

Ate two meatballs and some sauce over some linguine.

[scubadoo97]

Been eating a lot of lentils recently and had about a cup of red lentils left.  Used them to make a vegetarian kibbeh called kibbeh addis.  Taste very similar to the real deal made with raw meat

 

 

Edited October 29, 2017 by scubadoo97 (log)

[BonVivant]

Grim weekend, a first taste of nasty autumn weather that lasts for months. The lunches satisfy my inner Austrian.

 

Dumplings with scrambled egg whites. The dumplings have kabocha squash puree in them which make them yellow. Egg whites give the dumplings some contrast.

 

 

"Squeeze cheese" dumplings in a savoury broth. Not as nice as NinaGluck's, I'm quite certain.

 

 

Same as above but with the additions of pumpkin puree and Speck. In Styria Speck is used in the dumplings. I made it seasonal by adding pumpkin puree. That's the Speck in my dumplings.

 

I enjoyed both but with Speck and pumpkin puree it's even better.

 

The nicer the cheese the nicer the dumplings.

[Nicolai]

It is not lunch and it is not dinner but the in between when you have Turkish coffee (which in fact was brought to Istanbul by a Syrian couple and the Turks called it Turkish coffee which is not). Nevermind the historics. What is on the plate? Open for guessing and winner takes a Smiley......

 

 

 

 

 

[kayb]

Homemade and canned tomato soup, pimiento cheese, bacon and tomato sandwich on oatmeal buckwheat bread.

[cakewalk]

3 hours ago, Nicolai said:

It is not lunch and it is not dinner but the in between when you have Turkish coffee (which in fact was brought to Istanbul by a Syrian couple and the Turks called it Turkish coffee which is not). Nevermind the historics. What is on the plate? Open for guessing and winner takes a Smiley......

 

 

 

 

 

Wow. This will sound stupid, but - does it grow like that? Or is it formed/put together? It looks beautiful and delicious. (But I can't even begin to guess what it is.)

[IowaDee]

How about a "pluolive"  That's a cross between a plum and an olive

[Anna N]

 

Pan grilled radicchio with a creamy “Caesar” dressing. 

[Nicolai]

10 hours ago, cakewalk said:

Wow. This will sound stupid, but - does it grow like that? Or is it formed/put together? It looks beautiful and delicious. (But I can't even begin to guess what it is.)

 

10 hours ago, IowaDee said:

How about a "pluolive"  That's a cross between a plum and an olive

 

It is a Green Walnut Preserve.

 

They start green and turn black with the cooking method which is rather arduous. (They darken as they are to be left in the water for around 10 days).

 

The taste is rather unique and the bite is a tad firm on first bite and softens after the first perimeter. It is sweet with traces of nutty taste and considered a delicacy, albeit an expensive one. It was usually served with an afternoon coffee at celebrated afternoons. It beats the hell out of Strawberry jam with clotted cream and scones for an English afternoon tea.

 

As the Walnut are drowned in their syrup. Lot of the liquor is left over. This is a special Xmas treat when making chocolate Xmas cookies as the syrup is used for sweetener and the taste is heavenly. On time for Xmas.

 

Next is Xmas Cookieeeeeeeeeees.

[Constantin Peters]

homemade pasta alla carbonara

[HungryChris]

Mortadella and kimchi sandwich and a cup of homemade clam chowder.

HC

 

[rotuts]

@HungryChris  

 

mortadella !

 

the Siren that sings my song !

 

I have a few Fz turkey breast in the freezer

 

798 cents /lbs !

 

now with the iPot  Ill be making stock etc

 

but Im going to make a few TB's  filleted w mortadella in the center

 

SV of course !

 

thanks for reminding me

[HungryChris]

TJ's Truffle Mousse Pate and Aldi's Prosciutto Panino

HC

 

 

[Okanagancook]

A cup of gazpacho from the freezer (yes from the freezer...it tastes just about as fresh as when I made it in July....who knew), chicken drum sticks confit with a nice salad.  We shared the chicken!

[Anna N]

3 minutes ago, Okanagancook said:

chicken drum sticks confit

Wow!   They look amazing. I must do it again soon!

[Okanagancook]

Thanks, they were sooo juicy.  I did not fry them to make the skin crispy.  Eaten at room temp.  The litre of chicken fat is in the freezer for next time.

[Anna N]

8 minutes ago, Okanagancook said:

Thanks, they were sooo juicy.  I did not fry them to make the skin crispy.  Eaten at room temp.  The litre of chicken fat is in the freezer for next time.

Ah.  You are doing them the old-fashioned way I assume from the amount of fatI assume from the amount of fat. I did mine sous vide.  Not a judgment by any means just a clarification.  

[Okanagancook]

How did you do yours sv?  My brother was asking me last night how to do some chicken thighs he has.

[suzilightning]

Mrs. Grumpy face here.

I've been craving German food - maultaschen, sauerbraten, spaetzle, red cabbage......

Went out to lunch at a local German place and it was sooooooooo below what I was expecting. There seemed to be no taste in anything.  Undersalted and the red cabbage tasted like it hadn't seen a lick of vinegar.

 

Looks like if it ever gets cool here I'm going to have to make it myself.

[Anna N]

3 hours ago, Okanagancook said:

How did you do yours sv?  My brother was asking me last night how to do some chicken thighs he has.

 Check out this thread.  Click.

[Anna N]

 

 The devil made me do it. Roasted green beans with a garlic and mint dressing and a border of mortadella ribbons. 

[rotuts]

@Anna N  

 

now your on the right path :

 

Mortadella !

 

Yum Yum

 

ps you can flash sauté it for some Maillard extra tastiness 

[Anna N]

 

Life is good. Pickled herring, crispy shallots, George Jensen cutlery and Taffel   Akvavit.  I’ll be napping for a few hours. 

[Nicolai]

It's Sunday.......on the Bay before going to the Beach  

 

While waiting endlessly for the missus while having my Shesha at a new Lebanese restaurant overlooking the Bay. The Chef thought to cheer me up with one of his daily dishes.

 

Kofta bel Saniyeh. This translates to Minced Meat on a Plate.

 

This is a Lebanese old style dish presented in a new swanky serving. The meat is Lamb Mince Kofta with Onions and Parsley + spices. It is usually laid flat in the round baking tray and topped with sliced Potatoes and Tomatoes. The sauce is Tomato based with Olive Oil - Garlic - Spices. Baked in the oven and depending on whomever doing the cooking, you either stop cooking when all is soaked and ready or when the tomatoes dry out and the potatoes get singed. I like it either way. You eat it with chunks of Lebanese flat bread.

 

Here. the Chef went further one and made individual patties sitting on top of the Potato, a slice of Onion and topped with half a Tomato with the sauce providing the blessing. He served it with Vermicelli Rice. The serving is three patties but I could not wait and ate one before taking a pic.

 

Sheer Sunday Heaven.......and then the Missus showed up!!!!

 

 

 

 

 

 

 

 

Edited November 5, 2017 by Nicolai (log)