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Lunch 2022

liuzhou

By liuzhou
in Cooking

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BonVivant

BonVivant

Posted
Posted

Chilled buttermilk soup with "pesto" (chard leaves, macadamia nuts, pumpkin seeds etc).

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Butter from the sea (new-catch Matjes)

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Bread brought back from Middle Mosel

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A few things to put on bread

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Mashed broad beans and mozz

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"Potato cheese" (Austrian and south German mashed potato spread with soured cream)

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Iberico charcuterie and runny St Marcellin

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Strawberry spread (mashed with a fork, chia seeds added) and fruits.

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And lastly

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2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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johnnyd

johnnyd

Posted
Posted

Snacking for Wimbledon: Lobster poached in butter/sage/garlic & broccoli salad with raisins and sliced almonds

 

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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Steve Irby

Steve Irby

Posted
Posted

A poor mans lobster roll substitute.  Butter poached royal reds served with potato salad.  The potatoes were cooked in crab boil and the eggs were brined in Bubbie's pickle juice.  

 

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Duvel

Duvel

Posted
Posted
9 minutes ago, Steve Irby said:

eggs were brined in Bubbie's pickle juice.  


Interesting. I had to google Bubbie‘s, but it seems it is „just“ a lacto-fermented pickle. We have plenty of those here, so you just take the leftover brine and pickle the boiled eggs in it ? For how long ?

 

P.S.: Hardly a „poor man‘s“ substitute 🤗 - I‘d take those in a heartbeat 

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heidih

heidih

Posted
Posted (edited)
13 minutes ago, Steve Irby said:

@Duvel We usually leave them in the brine for two or three days before eating but sometimes as long as two weeks.  Royal reds are $8/lb for 10/12 count headless shrimp so you can stack 'em high on the bun!

So are those wild caught? My best tasty deal out here is Argentinian wild red frozen at $10/lb

Edited by heidih (log)
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BeeZee

BeeZee

Posted
Posted

Pizza at work yesterday, white pizza with spinach and tomatoes. Could have used a bit more garlic, but tasty.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Homemade traditional Chinese medical pigeon soup. Two pigeons and ginger, morels, agaricus subrufescens (almond mushroom), pilose antler mushrooms, cordycep militaris, chanterelles, wild oyster mushrooms, wild shiitake, goji berries and jujubes. Slow cooked for around four hours.

 

pigeon.thumb.jpg.c07b57035df540873f066d6fd4548713.jpg

One pigeon

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Also posted in the Soup Topic.

Edited by liuzhou (log)
  • Like 6

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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KennethT

KennethT

Posted
Posted
5 hours ago, liuzhou said:

Homemade traditional Chinese medical pigeon soup. Two pigeons and ginger, morels, agaricus subrufescens (almond mushroom), pilose antler mushrooms, cordycep militaris, chanterelles, wild oyster mushrooms, wild shiitake, goji berries and jujubes. Slow cooked for around four hours.

 

pigeon.thumb.jpg.c07b57035df540873f066d6fd4548713.jpg

One pigeon

1683610853_pigeonsoup.thumb.jpg.3eb106818bf5c3af6ff295cc54b8f5d7.jpg

 

Also posted in the Soup Topic.

That's not medicie - that's just delicious! I'd kill for that right now and I feel fine!

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
7 minutes ago, KennethT said:

That's not medicie - that's just delicious! I'd kill for that right now and I feel fine!

 

Yeah. I'm fine too. I am convinced 99% of trad Chinese medicine is total nonsense. But I enjoyed my soup. Twice!

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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BonVivant

BonVivant

Posted
Posted

Summer means Greek(-inspired) food!

Salad with samphire

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Octopus cooked in red wine. Hard to see on top of beetroot-chickpea mush.

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Real Santorini "fava"(Lathyrus clymenum), brought back from Santorini.

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Golden hour on Santorini back in September. It was glorious like this every day.

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SV roe sacs

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White slices are Cretan cheese

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Amateurish "Riesling" (not German)

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2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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Steve Irby

Steve Irby

Posted
Posted

I may have to add a half hour to my nap after finishing off this one. Grilled luganeca sausage topped with aged gouda and mozzarella cheese.  Dressed with roasted red peppers, onions and lettuce.  Served on overnight white bread.  

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Paul Bacino

Paul Bacino

Posted
Posted
3 hours ago, rotuts said:

@Paul Bacino 

 

unusual looking cilantro

 

is that because its thinking

 

of bolting ?

Just short of the flowering state..    Been trying a few different   flowers in my meals preps..  had Broccolini flower the other day,  mustard is soon

 

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Its good to have Morels

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heidih

heidih

Posted
Posted
2 minutes ago, Paul Bacino said:

Just short of the flowering state..    Been trying a few different   flowers in my meals preps..  had Broccolini flower the other day,  mustard is soon

 

All generally tasty fried with a really light batter like rice flour or cornstarch. Brings out the tastes. The kids were particularly fond of oregano flowers. Just leave some for the bees ;))

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blue_dolphin

blue_dolphin

Posted
Posted

As I await the Sunday lunchtime feast that @BonVivant often shares with us, I have a question about the lucky souls who share these bountiful meals.  There always seem to be enough for quite a crowd. Friends?  Family?  Do you cater meals professionally? And most importantly, how do I get invited? 😉

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BonVivant

BonVivant

Posted
Posted

Isn't it just the prettiest vegetable?! Perfection is attainable!

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It's been hot and getting much hotter starting tomorrow. Chilled romanesco soup with pan-roasted tomatoes.

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The heat and glorious sun reminds me of Greece so Cretan-style toast is on the lunch menu.

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Brought back from Cretan capital. Very nice cheese. Cheese specialist said this is the cheese for dakos.

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Grated tomatoes for the toast. I even used Cretan olive oil.

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From Santorini

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Fresh marjoram from the garden

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@blue_dolphin

My elaborate lunches are mostly at weekends and I eat them a bit later. On such days I usually forgo dinner (or "dinner" is just wine or beer).

 

Thanks!

HSAqgNT.jpg

  • Like 10

2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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