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Lunch! What'd ya have? (2017)

blue_dolphin

By blue_dolphin
in Cooking

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kayb

kayb

Posted
Posted
42 minutes ago, MelissaH said:

So, @kayb, how were those parties? :D

 

I failed to mention I had a gracious plenty of wine. However, none of my football teams cooperated by winning. Well, one did, but they weren't on TV.

 

  • Like 1
  • Haha 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Anna N

Anna N

Posted
Posted

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Couple of wings from a purchased rotisserie chicken that I had tossed into the freezer a week or so ago. Reheated in the Cuisinart steam oven at 325°F on steam bake for 15 minutes. Probably should have gone higher to crisp the skin. But they were juicy and tasty. That oven really does excel at re-heating leftovers. 

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
Posted

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 Gift of tomatoes (Yes, I know, it’s not summer and these were not summer tomatoes). But a little pre-salting and the promise of 3 grains of sugar, some good bacon (which you can’t see but it’s there) and some excellent bread ......(If I don’t blow my own horn on the Modernist Bread....) 

  • Like 8

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted

That toasty bread does look awfully good, @Anna N!

 

Steak sandwich

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Toasty warm roll (take & bake panini roll from Trader Joe's) spread lightly with a mix of horseradish & mayo, mix of baby kale, Swiss chard & spinach sautéed with garlic, thinly sliced and re-warmed ribeye steak, fresh cremini & dried porcini mushrooms sautéed as per Diana Henry's Boozy Mushrooms on Toast - finished with a splash of sherry - all topped with a sprinkle of crispy fried onions (from a can :D).  Fresh tomato wedges.

  • Like 14
HungryChris

HungryChris

Posted
Posted

Really don't know what to call this sandwich on Parisian bread with kimchi, mortadella and Swiss, cooked like a Panini. Francoaisianstein Panini? The next time I make it, and I will, I will dice the kimchi. The flavor was excellent, but it was a bit of a chore to eat.

HC

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  • Like 10
Anna N

Anna N

Posted
Posted

Like HC I had kimchi on my mind. It’s been on my mind for weeks. Finally, I have kimchi. 

 

...and a sweet dumpling squash and some mushrooms. What more could one need?

 

 I roasted the squash with some gochujang, chopped up some kimchi and tossed it with the roasted squash to heat it through.  I separately roasted some mushrooms. Lunch.  

 

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  • Like 7

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted

The last of my leftover rib-eye.

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Toasted ciabatta, rubbed with a garlic clove and spread with mayo & horseradish.  Thinly sliced steak warmed on steam-bake in the CSO - I like to put fat-trimmings on top of the meat slices in the oven to keep them juicy.

Not as fancy as yesterday's sandwich but mighty tasty.

 

  • Like 12
  • Delicious 1
kayb

kayb

Posted
Posted
1 hour ago, Anna N said:

Like HC I had kimchi on my mind. It’s been on my mind for weeks. Finally, I have kimchi. 

 

...and a sweet dumpling squash and some mushrooms. What more could one need?

 

 I roasted the squash with some gochujang, chopped up some kimchi and tossed it with the roasted squash to heat it through.  I separately roasted some mushrooms. Lunch.  

 

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Never thought of gochujang with sweet squash. Thanks. I'll try that.

 

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted

We had a family Thanksgiving dinner at my cousins' last Sunday and I've had turkey sandwiches on my mind ever since. 

Lacking leftover turkey, I did the next best thing and roasted a chicken.  First step was to remove a wing for QC.  

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QC passed so I grabbed a leg and part of a thigh, still warm,  to tear up and put on some lightly toasted ciabatta, spread with mayo:

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If I'm offered leftover turkey from the Friendsgiving dinner I'm attending tomorrow, I won't refuse but for the moment - the itch is scratched xD

  • Like 9
  • Haha 1
Anna N

Anna N

Posted
Posted (edited)

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Thanks to @ninagluck!   A different and delicious way to enjoy winter squash. 

Here and here. 

Edited by Anna N
To add a second link. (log)
  • Like 10

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

curls

curls

Posted
Posted

Stress free Thanksgiving and no dishes for us to wash! Thankful that a few restaurants are open for business (and hoping that generous tips make it a good day for those who are working).

 

My group had and enjoyed the tomato pie, mac & cheese, country fried steak, mashed potatoes & gravy, and black eyed peas.  No room for dessert — maybe after dinner.

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  • Like 7
Auro

Auro

Posted
Posted (edited)

It's manjuba time un Brazil. Anchoviella lepidentostole

A little fish that is caught in november and december.

 

 

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I tried to make a sushi .

 

I marinated the manjuba a few minutes in lime juice and put a small amont of grated fresh ginger and chives.

 

Tilapia sushi and japanese aonori.

 

Salmon sushi with orange, cream cheese and chiso leaves.

 

 

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Edited by Auro (log)
  • Like 11
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Learning

Smithy

Smithy

Posted
Posted

Those manjuba are cute little fish, @Auro. Do they have any flavor that is distinctive? For instance - are they oily, strong, mild, salty? Your sushi platter looks delicious.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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Anna N

Anna N

Posted
Posted

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 Sautéed peppers and onions with sausages. Sausages were cooked sous vide and then browned stovetop.  

  • Like 8

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Raamo

Raamo

Posted
Posted

Today was MB Hamberger Buns with turkey confit (left over from T-Day),

 

I heated the turkey in the steam oven, got it too hot I think - so next time I'll reheat sous vide with a little duck fat in the bag.

 

We  used Turkey stock thickened with wondra for Gravy.

 

Bus are awesome - but the real test will be dinner.

turkeysad.jpg

  • Like 7
rotuts

rotuts

Posted
Posted (edited)

I offer Thanks

 

@Anna N 

 

I didn't see anything on that Plate

 

that was Green-ish

 

and said to be 

 

Bell-ish

 

Edited by rotuts (log)
  • Haha 2
Auro

Auro

Posted
Posted
On 24/11/2017 at 4:56 PM, Smithy said:

Those manjuba are cute little fish, @Auro. Do they have any flavor that is distinctive? For instance - are they oily, strong, mild, salty? Your sushi platter looks delicious.

Smithy manjuba forms large shoals for mating in the spring.
They have a mild, oily taste.

In Brazil the Caiçaras, the traditional population of the coastal regions of the southeast and south of Brazil.

Eat they fried.

It's a nice fish and tasty to eat in sushi.

Learning

Anna N

Anna N

Posted
Posted

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 Found some tricolor orzo while on a mission to find Modernist bread ingredients  and cooked it up today to enjoy with a meatball tajia that was lurking in my freezer. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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