Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lunch! What'd ya have? (2018)


BonVivant

Recommended Posts

3 hours ago, Anna N said:

 I think we need some quantities here at least for the crust.  I have never aspired to make an “authentic” Neapolitan pizza.   I have often aspired to make an authentic 20 minutes pizza.

Here we go:

 

350 g AP flour

160 g full fat yoghurt (I use a self made one, quite tart)

80 g water

7 g salt

1 heaped teaspoon baking powder (sorry, didn’t weight it)

 

Combine, mix with hand mixer for about 5 min. Shape into two balls and let rest for some minutes, while preparing the sauce, chop the bacon and grate the cheese. For the sauce:

 

Half a can of finely chopped tomatoes

big pinch of salt

1 grated cloves of garlic

splash of balsamic vinegar

Oregano

 

Roll out the dough out, lift it into a very hot pan and cook it until it puffs a bit up and gets bubbly on the top (about 90 sec, see other post). The bottom will be speckled by then. Flip over, cook for 60 sec more, then flip once more and do maybe 30 sec.

 

Put half of the tomato sauce (I use my hand for even distribution 🤫), add the bacon and sweet corn (or chicken & onions, or whatever cooked ingredients you have), top with grated cheese (I use 75% Mozzarella and 25% Parmigiano) and put under a preheated grill (max setting with convection, about 10 cm distance). It should take about 2 min to have the cheese melted ...

 

Enjoy!

  • Thanks 6
Link to comment
Share on other sites

First time making Belgian shrimp croquettes.

511l3PR.jpg

 

The next day.

SCQcJ1I.jpg

 

Have made it a couple of times now. Enough. Too much work. I usually eat the shrimp as a snack (or with scrambled eggs and bread) and save the shell for a broth.

ikAsEap.jpg

 

KTRC2i6.jpg

 

Sichuan peppercorns for kicks.

6MXZfsf.jpg

 

In Belgium you pay about 6 euros for a croquette.

t4gPGBp.jpg

 

EKXklhJ.jpg

 

No week goes by without eating ma(a)jes.

jaLpNUL.jpg

  • Like 11
  • Delicious 1
Link to comment
Share on other sites

It's my wife's birthday today so I said I'd cook her what she wanted for lunch.  She wanted something vegetarian and choose omelets with shiitake marmalade in them from MC.

 

Served along with Country Style Bread from MB:

 

20180922_124559.thumb.jpg.c3053e72a08df053e6b1bead263d04c1.jpg

 

Texture of the awesome savory marmalade: 

20180922_125024.thumb.jpg.fbd6d2b31645277cf1cd18c36b6e20d5.jpg

 

 

  • Like 9
Link to comment
Share on other sites

32 minutes ago, heidih said:

@BonVivant  I agree on the croquettes though they look tasty. Can you remind me of the nature of those new herrings. Are they cooked or cured or pickled in any way? 

 

Ma(a)tjes are raw herrings preserved in a brine.

 

If you have never seen how ma(a)tjes are cleaned have a look here:

 

Link to comment
Share on other sites

@BonVivant  Great video - thanks!  I so enjoy watching the fish guys in general. So often here in the Asian markets there is a crowd waiting anxiously for the fish they selected. The speed and overall technique are exciting to watch. I clearly remember the fish guys at Grand Central Market here de-boning trout. They patiently gave me a lesson in a slower tempo when the crowd thinned. Aahh the occasional benefit eons ago of being young & cute ;)

  • Like 4
Link to comment
Share on other sites

6774A62C-55C2-437A-B1F5-41A590A2C661.thumb.jpeg.ede2b073dacf8ae62c8c6af957419d61.jpeg

 

Grilled cheese, bacon and mushrooms with a side of chutney.

  • Like 9

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

Link to comment
Share on other sites

Yesterday my family drove out to Worcester MA to visit my nephew, who is a student at the College of the Holy Cross.  We took him to lunch at Volturno, a wood-fired pizza place in downtown Worcester.  Bread plate with ricotta and olive oil

 

breadplate.thumb.jpg.a2a54369bbc5c09637e59763258c8485.jpg

 

Charcuterie board

 

1949835273_meatplate.thumb.jpg.368ac72ec36f410b3852569042036d04.jpg

 

Pizza with wild mushrooms and arugula

 

635445201_mushroompizza.thumb.jpg.7ec28f9fb22dde78bdcb340976d9954f.jpg

 

polpette pizza

 

1632549133_polpettepizza.thumb.jpg.f5b809426bfa3e6589f23a754baf56c1.jpg

 

bacon, egg, and cheese pizza

 

1513080328_eggpizza.thumb.jpg.63087d37d8f8c0999671d99b81e285d4.jpg

 

pizza with squash and ricotta salata

 

1851794977_squashpizza.thumb.jpg.5049a3c210d4d6236c96c270a6e37c79.jpg

 

Capri pizza

 

capri pizza 2.jpg

Edited by liamsaunt (log)
  • Like 13
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

D0813DD4-284D-4CF6-BFEF-62FAD708FB47.thumb.jpeg.7398389d0cae2bbb2335764dbe150ab3.jpeg

 

 When a friend (@Kerry Beal) brought me a gift of vegetables from the Farmers’ Market, I knew that the corn would have to get my attention first.  What to do? What to do?   Well, I made Soy Garlic Japanese Street Corn from the Kikkoman site!  

  • Like 12
  • Delicious 1

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

Link to comment
Share on other sites

We were over in Alvin for a pottery class today, so stopped in at the Gordon Street Tavern for a late lunch/early dinner.

 

C29E4363-1551-4761-B91E-E76C8EF61D63.thumb.jpeg.56bb765718271b71383283879f507815.jpeg

 

 Go Pig or Go Home

Fall off the bone tender Heritage Farms Berkshire pork short ribs. Served with truffle mac-n-cheese

 

57D76D4E-92BF-40BC-8F07-B6A2F8B54AB4.thumb.jpeg.0d2ff6bbf1d4032725442113100e17ba.jpeg

 

 Pork Milanesa

Panko pork tenderloin, topped with mushroom gravy, served with steamed broccoli and loaded mashed potatoes

 

 

Edited by robirdstx (log)
  • Like 8
  • Delicious 1
Link to comment
Share on other sites

It's starting to cool off outside, so running our oven at 550F is an option again... so it's PIZZA TIME!

 

20180923_114035.thumb.jpg.80eb6b4b580faa9861c14be8f5ce8d52.jpg

 

I like pepperoni on my side, but little cheese, my wife no pepperoni but more cheese :)

 

 

  • Like 9
  • Delicious 1
Link to comment
Share on other sites

794F9679-3322-419E-858E-66E4784EEF89.thumb.jpeg.7b7d91f7faf26eaa460d79c8aa5b56de.jpeg

 

Kare raisu. See here.

  • Like 6

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

Link to comment
Share on other sites

FE270BE0-9DC0-4914-AC8A-650900FBB524.thumb.jpeg.f70aa1bf00096df2f1c07938a58fe7f6.jpeg

 

I am once again trying to wrest control of my freezer drawers from the grasp of Mot (semitic god whose hellish domain is somehow connected to his gullet).   I found a package of Beef with Lots and Lots of Onions from Six Seasons. I paired it with some peas and served it over rice. I think I should’ve surrendered it to Mot.  It has been in the freezer so long that it has lost its vibrancy completely.  

  • Confused 1
  • Sad 2

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

Link to comment
Share on other sites

21 hours ago, CantCookStillTry said:

I picked a pot of pickle and a pot of pork but alas no pickled peppers for the picking. 

 

Say that ten times fast.  And a fast is related to food.

 

  • Haha 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

It has been a while since I had ramen, just about a month and a half, in fact. I was running short of kimchi, so I paid a visit to the local (Panda Market) in Norwich, CT. This is a tiny place, but they do a good job. Not my favorite kimchi ( which is made by Kimchi Pride in New Jersey) but I have to drive to Cranston, RI for that, so I settled  for the stuff Panda Market has, which is not bad. The wood ears there are just a little too woody for me, so I get mine from Amazonsmile (which kicks a little bit in to Egullet for me).

Here is my haul from Panda Market (Not a kimchi handle to be seen), but their Shanghai baby bok choy is always a winner.

IMG_2030.thumb.JPG.d6f2514b80af14a09f692c6b22d23096.JPG

Here are the wood ears from Amazonsmile

IMG_2069.thumb.JPG.0f14d519273eb8f4e141e40f98a8321e.JPG

And here is lunch.

HC

IMG_2058.thumb.JPG.79d65122003d4cc05142a5ed40e53330.JPGIMG_2064.thumb.JPG.3a9a9c47c7e1ebe3a897ad0b62088c25.JPG

 

  • Like 6
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...