Lunch 2022

[heidih]

21 minutes ago, KennethT said:

 

I also really liked them using the yellow Chinese chives - more tender than their green cousins which goes with the rice roll texture.

 

Thanks for making that point. I always wondered why the "blanched" yellow guys. I thought maybe mildness and overlooked texture. I've always bought and grown the sturdier green ones. Looking forward to your weekend kitchen adventures.

[KennethT]

6 minutes ago, heidih said:

Thanks for making that point. I always wondered why the "blanched" yellow guys. I thought maybe mildness and overlooked texture. I've always bought and grown the sturdier green ones. Looking forward to your weekend kitchen adventures.

I think the milder flavor also works better with the mild flavored rice rolls - the green would probably be completely overpowering.

[liuzhou]

1 hour ago, heidih said:

I've always bought and grown the sturdier green ones.

 

If you can grow one, you can grow the other. They are the  same plant. The yellow ones are simply deprived of light while growing and so, the chlorophyll does not develop by photosynthesis.

 

 

[KennethT]

4 minutes ago, liuzhou said:

 

If you can grow one, you can grow the other. They are the  same plant. The yellow ones are simply deprived of light while growing and so, the chlorophyll does not develop by photosynthesis.

 

 

Do you know if they're deprived of light completely, or just grown using a very little bit of light?

[KennethT]

5 minutes ago, liuzhou said:

 

If you can grow one, you can grow the other. They are the  same plant. The yellow ones are simply deprived of light while growing and so, the chlorophyll does not develop by photosynthesis.

 

 

And yes, the amount of light makes a big difference to many plants - for years, when I grew sawtooth coriander, my leaves were tough and the saw teeth were really sharp.  Then I greatly decreased the amount of light it got and now the leaves are nice and tender, the way they should be.

[liuzhou]

6 minutes ago, KennethT said:

Do you know if they're deprived of light completely, or just grown using a very little bit of light?

 

As I understand it, they are given a little light. I'm not sure if they would survive in total darkness.

[heidih]

37 minutes ago, liuzhou said:

 

If you can grow one, you can grow the other. They are the  same plant. The yellow ones are simply deprived of light while growing and so, the chlorophyll does not develop by photosynthesis.

 

 

I know what blanching is from a gardening perspective. We do it to cardoons, celery, endive,  asparagus etc. They are also in the markets - they just never "grabbed" mw. 

[shain]

Made some quick beans and cheese burritos. Fresh veggies, spices, smoked motz, cheddar, feta (odds and ends), onion, cabbage, tomatoes, garlic, cilantro, coriander seeds, cumin.

 

 

 

 

[Duvel]

Lunch at Cafe Joyeux … good food with an agenda. 

Salmon & leek tart. This was fantastic !

 

Croque-monsieur …
 

 

Rice & spinach salad with feta and red beets. 
 

 

Fresh cheese with raspberry coulus and granola.

 

 

And an extra dessert from Ladurée: little one’s favorite sweets are Macarons* and I promised him the best there are. He agreed 🤗


 

 

 

—-

* no, he isn’t spoiled - he just has good taste 😋

[KennethT]

@DuvelWhat was the agenda?

[Duvel]

2 minutes ago, KennethT said:

@DuvelWhat was the agenda?

They run the cafe & a catering service employing disabled people, both in the kitchen and in front of the house. 

[rotuts]

@Duvel 

 

always delicious looking

 

as you have thought it out!

 

result : many smiles all around 

 

kudos your way !

 

 

[BonVivant]

Liquorice "eggs"

 

Simple pastry with chocolate and poppy seeds

Gold bunnies be like "can we eat yet?"

 

 

Meal number 2:

 

Herring

 

[kayb]

22 hours ago, Duvel said:

Lunch at Cafe Joyeux … good food with an agenda. 

Salmon & leek tart. This was fantastic !

 

Croque-monsieur …
 

 

Rice & spinach salad with feta and red beets. 
 

 

Fresh cheese with raspberry coulus and granola.

 

 

And an extra dessert from Ladurée: little one’s favorite sweets are Macarons* and I promised him the best there are. He agreed 🤗


 

 

 

—-

* no, he isn’t spoiled - he just has good taste 😋

 

I could not help but get that kid all the macarons he wanted.

 

[Duvel]

Lunch at a nondescript Basserie in the 8th arrondissement:

 

Grilled sandwich (wholewheat Poilâne bread - shop a few meters down the road) with goat cheese and tomato …

 

Steak tartare (with a looooot of capers) …

 

 

Childs menu: a burger - which could be ordered medium and actually arrived medium …

 

 

Plus a holiday treat 🤗

 

[BonVivant]

It's the "second Sunday" (feels like it, everyone has a "free" day" today).

 

The wait is finally OVER!

 

My plate

 

The grated yellow bits come from this... salt-cured yolks.

 

Boiled eggs steeped in beetroot water. Green sauce (radish leaves, avocado, lime juice, kefir).

 

(I'm partial to) Tirolean Speck and hams

 

 

No Riesling in the house but I have "biere brut". It does have a taste of asparagus in it.

 

Long oysters

 

A different kind of eggs, with a mustard sauce. Mine is not yellow because it's not the creamy type. These eggs are most commonly served with boiled potatoes but I have bread.

 

Limequat marmalade and poppy seed "crosses"

 

Went biking in the countryside and walking in the woods for hours yesterday. Asparagus farm near my house, always buy from them. Supreme quality (and with prices to match). The covers can be seen from a great distance. They glisten in the sun. Asparagus Spider lifts and holds the cover up so the workers can do the harvesting. One of the reasons asparagus is so expensive is because it's back breaking manual labour. Every single spear is cut by hand with care. Corn field from last season. Thank you, farmers! Widlife have priority.

[Duvel]

We got up late and had a late (and full) breakfast, so I assumed we would skip lunch. But after walking Montmatre and climbing up to Sacré-Cœur (and down again), little one proclaimed he was famished and was aided by my wife without hesitation. So - a few streets down the famous Moulin Rouge - a light lunch of Moules-Frites (nature, creme and Roquefort) in a busy café plus a bottle (😜) of Chablis and everyone was happy again …

 

 

 

 

 

Edited April 19, 2022 by Duvel (log)

[Kim Shook]

@Duvel – deeply envious of your beautiful Parisian meals!  Escargot is a favorite of mine (my mom used to tell about me ordering them at age 6) and having them in Paris was one of the pinnacles of my culinary life!  And a Croque-monsieur is perhaps my favorite sandwich in the world.

 

Saturday was our turn at making and delivering lunches for Shelters in the city.  It has now grown to four shelters, so 130 lunches instead of 100.  So glad we are able to have a group doing the prep again.  After delivering, Mr. Kim and I had lunch at our favorite pharmacy lunch counter.  I had eggs Benedict:

 

I was suspicious of that really bright hollandaise, but my whole plate was just perfect.  Especially these poached eggs:

 

 

Mr. Kim had the chicken Caesar wrap:

 

 

On Easter, Jessica made after church brunch.  She did her Trashy Bennies with hash brown patties sandwiching a shmear of homemade sausage gravy, some Edwards country ham, an enviably perfect poached egg, and covered with beautiful, lemony hollandaise. With some irresistible creamy, retro Watergate salad on the side:

 

 

My kid can poach an egg:

[rotuts]

@Kim Shook  

 

your E.B.'s

 

made at home 

 

or elsewhere always drive me craszzy

 

there was  a period of time .....

 

and tell Mr. Kim

 

although his Ceasar Wrap 

 

"" was perfect  ""

 

Ill light a candle for him .

Edited April 19, 2022 by rotuts (log)

[Kim Shook]

1 minute ago, rotuts said:

@Kim Shook  

 

your E.B.'s

 

made at home 

 

or elsewhere always drive me craszzy

 

there was  a period of time .....

 

and trell Mr. Kim

 

although his Ceasar Wrap 

 

"" was perfect  ""

 

Ill light a candle for him .

I love them so much.  If they are on the menu, I'm having a Benedict.  Had one in NOLA that had a soft shell crab in place of the pork.  That was pretty spectacular.  

[rotuts]

wow

 

SSC  on a benedict !

 

good for you

 

 

[Duvel]

12 minutes ago, Kim Shook said:

My kid can poach an egg:

Isn‘t that a skill worth inheriting … just beautiful 🤗

[blue_dolphin]

Following @Duvel's Parisian bistro lunches, @BonVivant's asparagus extravaganza and @Kim Shook's gorgeous benedicts, I give you a bowl of pasta made from scraps 🙃

Leek top cacio e pepe:

 

 

Edited April 19, 2022 by blue_dolphin
typo (log)

[heidih]

45 minutes ago, blue_dolphin said:

Following @Duvel's Parisian bistro lunches, @BonVivant's asparagus extravaganza and @Kim Shook's gorgeous benedicts, I give you a bowl of pasta made from scraps 🙃

Leek top cacio e pepe:

 

 

Ah but if the tops are from the young beauties you showed here - I'm thinking womderfully fragrant and delicious  

 

[Kim Shook]

I was a bit tired of ham by the time lunch rolled around yesterday, so I dug a little deeper in the fridge and came up with the last spoonsful of sausage gravy:

Hooray for frozen biscuits!  😁