Lunch 2020

[shain]

17 minutes ago, TicTac said:

 

If I may jump in...

 

I have been continually 'perfecting' mushroom (or any) risotto for over 20 years.  Some of the key's I have found:

 

- Must use mushroom stock, the more intense the better.  Porcini re-hydration liquid is great here.

- Have an intense mushroom 'boost' for 3/4 of the way through the cooking process ready - e.g. sautee your mushrooms, shallots, deglaze with wine and stock - reduce, add butter and herbs - then add this saucy mixture to the risotto.

- The more browning on your mushrooms, the better.

 

Enjoy!

 

Sounds delicious.

I take a more similar approach for pasta with mushrooms (and cream). With pasta, I prefer the sauce to be more boldly and evenly flavored. I also brown the mushrooms more when making pasta.

[Wolf]

Macedonian (hot) baked beans (gravče na tavče) with leftover pork roast.

 

[BKEats]

I made a chinese dish called, Liangfen.   It's so easy and so delicious.. You take a starch, traditionally mung bean starch, i had potato starch.. you heat up and stir, then pour into a mold, let cool, slice and dress.. 

 

My dressing had toasted and ground sichuan peppercorns, the sichuan oil I made, sessame oil, fermented beans, some soy, vinegar, hoison... It usually has toasted peanuts and cilantro but, well, what are you going to do.. 

 

Edited April 14, 2020 by BKEats (log)

[Anna N]

 

Campbells garden vegetable minestrone soup. I made it tolerable with a generous handful of grated Parmesan, lots of black pepper and a small saucer at the side in which to dump the beans. Will never ever appear on my shopping list again. 

[rotuts]

@Anna N 

 

do you have ' access '  to Progresso Soups in the GTA ?

 

https://www.progresso.com/products/?Soups=All_Soups

 

they are not condensed.   the ' thicker ' soups are a bit pasty IMHO

 

like clam chowder   Italian Wedding is a favorite of mine

 

that being said , Campbells   Bean w Bacon is one of my favorite of all time

 

I mash it up to make a smoother soup sometimes .   

 

guessing beans are not one of your favorite items.

 

Progresso Lentil soups are nice .

 

all benefit from small adjustments.

[Anna N]

10 minutes ago, rotuts said:

do you have ' access '  to Progresso Soups in the GTA ?

I am afraid not. But thank you for thinking of me. 

[Kim Shook]

Today:

Lavash roll with ham and cheese.  

[BKEats]

4 hours ago, TicTac said:

 

If I may jump in...

 

I have been continually 'perfecting' mushroom (or any) risotto for over 20 years.  Some of the key's I have found:

 

- Must use mushroom stock, the more intense the better.  Porcini re-hydration liquid is great here.

- Have an intense mushroom 'boost' for 3/4 of the way through the cooking process ready - e.g. sautee your mushrooms, shallots, deglaze with wine and stock - reduce, add butter and herbs - then add this saucy mixture to the risotto.

- The more browning on your mushrooms, the better.

 

Enjoy!

 

When I make mushroom risotta I usually cook down a few boxes of buttons... and then use a different sauteed mushroom to make in toward the end. 

[Duvel]

It has been quite a while that I made chili con carne, most likely because noone in my family cares for it except me. Made a “child friendly” version (why ?), then added Sriracha and chipotle to my portion - which ended up to be the whole pot ...

 

Need to make this more often 🤗

 

[shain]

Matzo casserole, this one with a filling of chickpeas, mushrooms, caramelized onion and baharat. Tahini.

 

 

Is it clear by now that I love baked matzo dishes?   

[heidih]

3 hours ago, shain said:

Matzo casserole, this one with a filling of chickpeas, mushrooms, caramelized onion and baharat. Tahini.

Is it clear by now that I love baked matzo dishes?   

 

For those who have never experienced this type of prep would you say it is similar to a pasta dish with great crispy edges/top or ??? We get the towers of matzo in major stores around holidays but people not familiar do not pick it up. They know what it is but are not up on preparation or taste. I see a matzo tutorial in your future

Edited April 15, 2020 by heidih (log)

[shain]

1 hour ago, heidih said:

 

For those who have never experienced this type of prep would you say it is similar to a pasta dish with great crispy edges/top or ??? We get the towers of matzo in major stores around holidays but people not familiar do not pick it up. They know what it is but are not up on preparation or taste. I see a matzo tutorial in your future

 

 

It's somewhere between a baked pasta casserole and a bread pudding / stuffing. It's more tender and uniform than baked pasta, but not as custardy, rich nor soft as bread pudding.

 

Here are some recpies:

 

 

 

[BKEats]

 

 

 

 

tkeokbokki in the making

 

 

 

It's a fairly straight forward.. the only tricky thing is you have to use anchoy broth or water they say is fine,.. I had some dried bonito so, I added that to boiling water.. boiled the rice cakes, then added carrots and cabbage, then mushrooms, then finally sprouts.  It was all good.. you add the paste, soy, some sugar, let is cook down, that's it.. It was delicious. 

 

Better than most restaurants... I had trouble finding fish cakes so,i added mussels. 

Edited April 15, 2020 by BKEats (log)

[rotuts]

this is lunch :

 

 

Progresso Lentil w Roasted Vegetables.   their soups are single serving , not condensed.

 

they seem to have less salt in them than times long gone buy , and are quite decent 

 

they are helped a pinch of this and a pinch of that from Penzey's  G.O. from the window sill.

 

I have a decent selection , many purchased on sale way before Corona , and more purchased 

 

from Target.com  several months ago .   Im very happy to have them .

 

sometimes a can is breakfast , maybe lunch , mid-afternoon or even dinner.

 

they are fine , and they are here.

Edited April 17, 2020 by rotuts (log)

[Margaret Pilgrim]

On 4/15/2020 at 12:03 PM, BKEats said:

 

.. I had trouble finding fish cakes

 

 

 

They're pretty easy to make...

[Kim Shook]

Lunch a couple of days ago - a lazy egg salad sandwich:

 

[CantCookStillTry]

Nothing much to see here. I just wanted someone else to be as unenthused with my low carb lunch as I was. 

Now if I had of had @Kim Shooks glorious buttered sides but a little toasted, it would have been a different story! 

 

I'll get used to it.. or cave.. probably cave 😂

[Duvel]

Chopped up a rabbit and rubbed it with salt, pepper, garlic and rosemary for tonight’s BBQ.
 

 

Normally no lunch (to prepare for the feast at night), but as a treat for the cook I had the rabbit liver, flash fried in butter and olive oil, on a toasted slice of baguette ...

 

 

[chefmd]

Butter chicken approximation over Tilda rice and homemade flatbread.  I only had one tomato so the sauce is a little dry. And I did not have yogurt so chicken was marinated in sour cream.  But I had Garam Masala, cumin, etc so it tasted properly.

 

 

[Raamo]

Lunch today,  "Quick" tomato sauce with peas and potatoes, from our 1000 indian cookbook I've posted from before.

 

It's quick because she calls for tomato sauce instead of starting from tomatoes, thee's more then 3.5 tbls of spices in here.  2 Serrano peppers for heat.  My wife got pureed tomatoes instead of tomato sauce, still worked fine - added plenty of water (usually her recipes add more water then we like) and got the consistency really good.  This was much better we even expected so we'll be making it again.

 

 

Oh and it has Fenugreek leaves in it - which I am so happy we discovered years ago when we got this cookbook.  Did you know this is what can be used to make imitation maple syrup with?

Edited April 18, 2020 by Raamo (log)

[rotuts]

 

Chef BoyArDee  canned Lasagna    I added penzey's tuscan sunset

 

granulated garlic ,   and it was ' fine'  given the times.

 

Chef  forgot the béchamel , and the ricotta w fresh basil

 

and its clearly designed for Children , as its a bit sweet.

 

but it keeps me out of the stores 

 

although it my personal opinion that the risk level for me

 

if I go to MarketBasket @ 6 am ,  ' senior hour '

 

it close to a steady state now.

 

if they re-0pen the schools ,   as I feel that children are a very large vector-pool ,

 

and do away w senior hours and the other things food stores are trying to do

 

that risk is going to go up and up.

 

i have no data to support this , but viral principles and epidemiology don't really change.

 

the contagion does.

[chefmd]

Yesterday’s flatbread topped with base of feta, goat cheese, garlic, cream.  Brie and king oyster mushroom topping.  Baked in pre heated pan in CSO bake steam for about 12 minutes.  Slightly falling apart but very tasty.

[Steve Irby]

A little baking and grilling today.  I bought 10# of chicken leg quarters and froze the thigh portion for later use.  I deboned the drumsticks and stuffed with homemade Toulouse sausage.  I skinned then bacon wrapped seven portions and kept three skin on.  I smoked the chicken on my weber gas grill using my Smokai smoke generator.   I'm also cooking a pork butt on the grill which will come off later in the day.   I baked the bread this morning and reheated a apple pie from the local farmers market.  I'm pretty stuffed and am looking forward to my nap!

 

[suzilightning]

Some vegetable dumplings today; a small chicken and craisin wrap yesterday.  Using up some of the lettuce John brought me last week.

[jedovaty]

I'm binge watching hawaii five-oh.  Don't judge me. 😜