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BonVivant

Lunch! What'd ya have? (2018)

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5 minutes ago, lindag said:

What's better for a sandwich than a really good rye bread?

 

 Good friends to enjoy it with!

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another freezer dive...decided to take an extra work at home day prior to the big mess of snow tomorrow. Turkey stock, torn up baby kale leaves (leftover from weekend), cubed baked tofu simmered for a couple of minutes for some healthy soup. That stock was really good and the baby kale leaves don't dissolve to mush like spinach does.

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Posted (edited)

Today's lunch - pizza - thanks to BOGO at our local grocer we got 2 for 1 moz - so this is the 3rd pizza pie in 5 days.

 

I decided these last 2 times I wanted sausage instead of pepperoni.  This is hot italian sausage from the grocer's meat dept.  The pizza was a slot higher in the oven then normal and thus the top is a bit more done around the edges.  I believe being above the fan is also why the cheese isn't as brown as other pizzas.   We're going to move the rack down to where it should be before the next attempt.

 

20180320_111126.thumb.jpg.ae933726de72c178e837cfc227ff26b8.jpg

 

That being said it was very tasty.  My wife even put Shiitake mushrooms on her side, there's onion and red pepper over the entire pizza.

 


Edited by Raamo a letter (log)
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Today is Mr. Kim's and my 36th wedding anniversary.  Lunch was at Can Can, a local French brasserie.   Mr. Kim started with the tomato-lobster bisque:

20180320_130828.jpg.218b80447ac2ff370b28af5688bcc341.jpg

This was fantastic.  I thought that the lobster flavor would get lost in the tomato, but it didn’t at all.  You got the roasty tomato flavor and the fresh, clean lobster, too.  I opted to go old school – onion soup and a Croque Madam:

20180320_130831.jpg.2502af4e96d762577c05a63e44cace46.jpg

 

20180320_131909.jpg.9b1d2d9920e9c46278f83897c4e1493f.jpg

 

Lovely.  Mr. Kim had the Sole Meunière with spinach, potatoes and lemon brown butter sauce:

20180320_131912.jpg.d8f40d4972ce50559b9264c25d3be275.jpg

Beautiful fish and perfectly cooked spinach.

 

 

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Yes Happy Anniversary Mr. and Mrs. Kim!

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4 hours ago, Kim Shook said:

Today is Mr. Kim's and my 36th wedding anniversary.  Lunch was at Can Can, a local French brasserie.   Mr. Kim started with the tomato-lobster bisque:

20180320_130828.jpg.218b80447ac2ff370b28af5688bcc341.jpg

This was fantastic.  I thought that the lobster flavor would get lost in the tomato, but it didn’t at all.  You got the roasty tomato flavor and the fresh, clean lobster, too.  I opted to go old school – onion soup and a Croque Madam:

20180320_130831.jpg.2502af4e96d762577c05a63e44cace46.jpg

 

20180320_131909.jpg.9b1d2d9920e9c46278f83897c4e1493f.jpg

 

Lovely.  Mr. Kim had the Sole Meunière with spinach, potatoes and lemon brown butter sauce:

20180320_131912.jpg.d8f40d4972ce50559b9264c25d3be275.jpg

Beautiful fish and perfectly cooked spinach.

 

 

 

Happy Anniversary and OMG, that all looks so good! I know where I am going when I am in Richmond this summer. May even have to go twice!

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33 minutes ago, robirdstx said:

 

Happy Anniversary and OMG, that all looks so good! I know where I am going when I am in Richmond this summer. May even have to go twice!

Are you really coming to Richmond????  We have tons of good places.  Including THREE Peter Chang locations.  If you have time (and the inclination), we'd love to meet!  

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7 minutes ago, Kim Shook said:

Are you really coming to Richmond????  We have tons of good places.  Including THREE Peter Chang locations.  If you have time (and the inclination), we'd love to meet!  

 

Yes and Yes! My husband and I will be attending the Blacksmithing Conference in Ashland at the end of June,  and I will have plenty of time to explore while he is attending the seminars. I actually graduated high school at TJ in Richmond and attended VCU for my freshman year. Very excited to see how Richmond has changed!

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10 hours ago, robirdstx said:

 

Yes and Yes! My husband and I will be attending the Blacksmithing Conference in Ashland at the end of June,  and I will have plenty of time to explore while he is attending the seminars. I actually graduated high school at TJ in Richmond and attended VCU for my freshman year. Very excited to see how Richmond has changed!

I smell a travel blog .....

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F9264A30-89C0-4AE2-B966-DA3D8B6FEF16.thumb.jpeg.3eaae62e2da756594ae9ef11e08566ab.jpeg

 

Garlic Bagel Crisps, 1/2 of a small Avocado (seasoned with kosher salt and granulated garlic) and Cream Cheese 

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Office is closed today due to snow.  I went to WF to get fish, no dice.  They did not have hot water so could not sell fish, meat, etc.  lunch was asparagus with bits of chicken left from making stock crisped with a little bit of bacon in Darto pan.  IMG_0525.thumb.JPG.eb9c7ce6b4bff4f7b2bf22905c2f3f70.JPG

 

And because I am at home, baked apple with walnuts and raisins for dessert.  I tried to pour Saba in a nice pattern but was not successful.  Still tasted yummy.

IMG_0526.thumb.JPG.d996101abdfe47d0d08be67df6786ee5.JPG

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Posted (edited)
52 minutes ago, chefmd said:

 

And because I am at home, baked apple with walnuts and raisins for dessert.  I tried to pour Saba in a nice pattern but was not successful.  Still tasted yummy.

IMG_0526.thumb.JPG.d996101abdfe47d0d08be67df6786ee5.JPG

 

Do you make your own saba or purchase? I so miss my grape vines....


Edited by heidih (log)

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11 minutes ago, heidih said:

 

Do you make your own saba or purchase? I so miss my grape vines....

 

I purchase.  No grape vines...

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92F94BC2-974E-4DED-A573-4CD295B6A537.thumb.jpeg.184aa61e02482fce6356af2848f03a2f.jpeg

 

Beef Ribeye Soft Taco with Onions and Salsa

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 I finally made @shain‘s garlic soup.

 

 I have known about garlic soup forever but I admit it never appealed to me in the least until I saw shain’s.  I mean really. What could possibly come out of nothing but garlic in making soup?   Apparently those inhabitants of France (and likely other countries) can’t be wrong.   This stuff is transformative.  

 

 

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The downside? I should’ve started it before my cleaning angel showed up. I am still chasing garlic skin all over my kitchen and elsewhere.  xD

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Today I joined a friend for lunch in town at Stone of Accord for some wonderful Irish food and a good beer.

We both chose the bangers and mash with veg. And the best onion gravy.

One of our favorite places.  I've been dreaming of this since St, Patrick's Day.

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On 3/21/2018 at 1:57 PM, chefmd said:

I purchase.  No grape vines...

I have had saba on my refrigerator shopping list since January 2017.  We had it on butternut squash agnolotti and I was entranced.  No idea where to get it where I live, but I'm determined to find some.  I was thinking perhaps a Mediterranean store?

 

 

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1 hour ago, Kim Shook said:

I have had saba on my refrigerator shopping list since January 2017.  We had it on butternut squash agnolotti and I was entranced.  No idea where to get it where I live, but I'm determined to find some.  I was thinking perhaps a Mediterranean store?

 

 

 

Wec have a topic on it here that ight provide helpful links/ideas   

 

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Penne with cream, broccoli, lemon peel and anise.

IMG_20180301_202858.thumb.jpg.fb5ea4c35e7873adc95a44bdc6d45c80.jpg

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607AF6D2-65AC-40C5-93AE-77588ADB7A76.thumb.jpeg.94119038332b5bada182ae1ef92f1a9c.jpeg

 

 Salad that I dressed with a creamy garlic dressing of my own making. (Instant Pot egg.)

 

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Posted (edited)

Repurposing things from the fridge. 

 

Little  duck rillette snack.  Base smear  of roasted tomato paste from grape tomatoes, rillette and cabbage slaw.  

 

18068BC8-9D48-4704-9A6C-A8AD60B2C29E.jpeg


Edited by scubadoo97 (log)
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More fridge clearance lunch.

 

Soupy fresh ramen noodles in chicken stock with pork slivers, shiitake mushrooms, baby bok choy, coriander leaf, chilli, Chinese chives, white pepper, Vietnamese fish sauce and a boiled duck egg.

 

ramen2.thumb.jpg.62a66d54e0c7c358a13f1ba81cb55396.jpg

 

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C039DF19-C78F-4284-BB00-412225DCF736.thumb.jpeg.51663699855c5aaf44481830d3ec8709.jpeg

 

 The last of @shain‘s garlic soup slowly reheated with some Parmesan rinds (because I had them and I could).  

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Posted (edited)

DD7A7C41-09EF-4073-A9FB-9C17BC2D85DE.thumb.jpeg.730f8ed14891241106837aa65a4519f6.jpeg

 

Crawfish Etouffee (leftovers from yesterday’s meal that I posted on The Ladies Who Lunch topic)


Edited by robirdstx (log)
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