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Lunch 2022

liuzhou

By liuzhou
in Cooking

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Steve Irby

Steve Irby

Posted
Posted (edited)

Lamb ragu with cavatelli.  The sauce includes preserved lemon, oil cured olives and capers.  The salad was dressed with a garlicky olive oil and sherry vinaigrette.

 

329757597_IMG_20221021_123556407_HDR(1).thumb.jpg.36bb4a4f6f0d67ad5442cb539eb073ed.jpg

 

Here's a photo of Willow doing a little QA\QC on the lettuce.  First cat we've had that has a thing for lettuce.

 

IMG_20221021_122308269.thumb.jpg.07fc296239ca073053ff78e31d361a7e.jpg

Edited by Steve Irby (log)
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gulfporter

gulfporter

Posted
Posted

In Alicante, Spain.

 

I have mastered boning charred/grilled sardines. 

 

 

sardines before.jpg

sardines after.jpg

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Steve Irby

Steve Irby

Posted
Posted

New Orleans style roast beef faux-boy's.  I had some delicious leftover roast beef and gravy but no Leidenheimer bread so hot dogs buns were pressed into service.    Dressed with lettuce, tomatoes, onion and a swipe of mayo with horseradish.  Nice  and sloppy just like in the Big Easy.  And since your stomach doesn't know it's full till you have dessert I had a little bread pudding to finish.  The pudding was made with TJ's Pumpkin Brioche.

 

IMG_20221022_121707831_HDR.thumb.jpg.5b011cfac2162672b8659e43f95d5323.jpg

 

IMG_20221014_131848818.thumb.jpg.5751305525add702b3d8a000efab1950.jpg

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Anna N

Anna N

Posted
Posted
2 hours ago, Steve Irby said:

Leidenheimer bread

I had to look up but even without it I would be happy to eat one of your roast beef faux-boys. 

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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

Dejah

Dejah

Posted
Posted

I had arranged a friend to give our 1/4 Chinese grandson Mandarin lessons as I only speak Cantonese and Toisanese.

After the lesson, he wanted to cook more noodles. I had made Yaki Udon for our supper the other night, and he wanted to cook some himself.

Started by cooking the Chinese sausages, then added the veg and some siu yook (from my freezer). Once done, he put all that onto a plate, cleaned the wok, then stir-fried the udon noodles. Added oyster sauce, light soy, then mixed in the veg and meat. He was quite pleased with the results. We had lunch with his teacher, a former student of mine from China who is now the coordinator of International Students at our local university. I used to always cook extra and feed her while she was a homesick student far from home.

                                                    

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Dejah

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weinoo

weinoo

Posted
Posted

My cousin was in town for a few days, and wanted to have a burger at Corner Bistro, so I met him in Greenwich Village and we did...

 

image.thumb.jpeg.de6ec4a54e58437553fc0368a3f69823.jpeg

 

I even took a picture, barely showing the Bistro burger, which is damn good.  We couldn't decide on tater tots or French fries, so we got both - and these are some of the best around. The salad was unnecessary.  

 

A plain burger here is $11, while the bistro burger (bacon, cheese, etc.) clocks in at $15, a veritable bargain these days.

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Mitch Weinstein aka "weinoo"

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gfweb

gfweb

Posted
Posted
4 hours ago, weinoo said:

My cousin was in town for a few days, and wanted to have a burger at Corner Bistro, so I met him in Greenwich Village and we did...

 

image.thumb.jpeg.de6ec4a54e58437553fc0368a3f69823.jpeg

 

I even took a picture, barely showing the Bistro burger, which is damn good.  We couldn't decide on tater tots or French fries, so we got both - and these are some of the best around. The salad was unnecessary.  

 

A plain burger here is $11, while the bistro burger (bacon, cheese, etc.) clocks in at $15, a veritable bargain these days.

 

 

 Paper plates?

 

 

Kim Shook

Kim Shook

Posted
Posted

@kayb – that soup looks fantastic.  I’m dying for some tomato based vegetable soup and that would be perfect.

 

I am just blown away at the lunches y’all are having. 

 

Lunch out on Sunday with Mr. Kim and Jessica cheeseburgers and fries:

1-IMG_0914.jpg.62cb2b2c401d371ddd39ad2d49cf9db1.jpg

 

1-IMG_0916.jpg.54153f106defc6e6e9d035883d7dee08.jpg

Just good, classic hamburger stand food from a place open since 1961. 

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Kim

Kim's Cookbook

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Duvel

Duvel

Posted
Posted
On 10/25/2022 at 11:41 PM, blue_dolphin said:

Hummus with aubergines from Falastin, pita from Shaya

DDA02501-C760-4D95-87F5-88814D768E3F_1_201_a.thumb.jpeg.692d02696a007d3f18de07aec4a65ba0.jpeg

 

That looks great - aubergines are simply salted, drained and fried ? Are those walnuts ?

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blue_dolphin

blue_dolphin

Posted
Posted (edited)
5 hours ago, Duvel said:

 

That looks great - aubergines are simply salted, drained and fried ? Are those walnuts ?

Yes, that's it.  After frying, they're tossed with walnuts, parsley, mint, Aleppo pepper and lemon juice and spooned over the hummus. 

Edited by blue_dolphin
forgot the Aleppo pepper (log)
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Kerala

Kerala

Posted
Posted (edited)

I'm on a mini-break with friends in Praia de Gale near Albufeira.

IMG_20221027_151141.thumb.jpg.9651b0e6853db12535963c478a3722ac.jpg Lunch was at  beach shack bar. IMG_20221027_150534.thumb.jpg.aaab7bf458dc5f8e58d2df220691bd16.jpgIMG_20221027_182902.thumb.jpg.821285ca0340b0774b451b25b93f0328.jpg

Big bowl of mussels for starters. Shared with the little boy. IMG_20221027_143544.thumb.jpg.f146eca25a2b1c39f238bcd8ade2cc0f.jpg

I ordered the grilled sardines. Not available. The octopus? Finished. Cod fish!? Also unavailable. The sea bass was available, and they brought the last 2 sardines as well! Perfectly grilled and seasoned. Both the mussels and the fish were excellent, but a huge meal, washed down with a carafe of vinho verde.  And a Pinhais-worthy view. IMG_20221027_185356.thumb.jpg.d3f2ce0a3c08678427f12a93ca835a1f.jpg

 

Edited by Kerala (log)
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blue_dolphin

blue_dolphin

Posted
Posted

Scrambled Red Shakshuka and Jerusalem Sesame Bread (K'ak Al Quds) both from Falastin

96875749-0FC0-4434-81F1-5E8E190DC19F_1_201_a.thumb.jpeg.dc43df9ab3b304c05b964cf0805662f1.jpeg

Instead of cracking whole eggs into the sauce, they get scrambled, poured into the sauce, folded gently and cooked covered on the stovetop for 4 min.  A nice option vs watching the yolks overcook while waiting for the whites to be done. 

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TicTac

TicTac

Posted
Posted
32 minutes ago, blue_dolphin said:

Scrambled Red Shakshuka and Jerusalem Sesame Bread (K'ak Al Quds) both from Falastin

96875749-0FC0-4434-81F1-5E8E190DC19F_1_201_a.thumb.jpeg.dc43df9ab3b304c05b964cf0805662f1.jpeg

Instead of cracking whole eggs into the sauce, they get scrambled, poured into the sauce, folded gently and cooked covered on the stovetop for 4 min.  A nice option vs watching the yolks overcook while waiting for the whites to be done. 

Move the whites around with a chopstick while the yolks cook - preferably at a med-high heat.  Should achieve a cooked white and a runny yolk.

 

 

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blue_dolphin

blue_dolphin

Posted
Posted
5 minutes ago, TicTac said:

Move the whites around with a chopstick while the yolks cook - preferably at a med-high heat.  Should achieve a cooked white and a runny yolk.

I can try that.  Seems a lot of in and out of the oven, though.  

Anna N

Anna N

Posted
Posted
1 hour ago, blue_dolphin said:

Scrambled Red Shakshuka

This looks so good. I thought I might have to buy the book just to get this recipe. But I googled instead and found something which is very close here. (The video that accompanies this recipe is quite amusing.)

Will I make it? We will see. 

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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

blue_dolphin

blue_dolphin

Posted
Posted
40 minutes ago, Anna N said:

This looks so good. I thought I might have to buy the book just to get this recipe. But I googled instead and found something which is very close here. (The video that accompanies this recipe is quite amusing.)

Will I make it? We will see. 

Good find!  It was very good. I’m kind of sorry I didn’t make extra of the sauce as they suggested.  

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TicTac

TicTac

Posted
Posted
21 hours ago, blue_dolphin said:

I can try that.  Seems a lot of in and out of the oven, though.  

Oh, you cook yours in the oven?  I do mine on the stove top...

 

 

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blue_dolphin

blue_dolphin

Posted
Posted

Roasted grouper with a coriander crust (Samak mashed dil cozbara w al lemon) from Falastin served over puréed harissa creamed cauliflower from I Dream of Dinner.

The recipe calls for cod but I had grouper in the freezer so....grouper it was. 

268D4F69-D89A-4AA8-9330-5FE4DA652BED_1_201_a.thumb.jpeg.da15937b6274995279c9a57f1e54e39a.jpeg

That's a tahini sauce on top of the fish. Also, "coriander crust" might imply something crisp but not in this case.  The fresh coriander gets cooked in olive oil with garlic and spices before getting spread over the fish, topped with lemon slices and cooked in the oven. The flavor is quite nice but I wouldn't call it a crust.

 

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blue_dolphin

blue_dolphin

Posted
Posted
33 minutes ago, BonVivant said:

Mussels in (spicy) vinegar, "escabeche". The beautiful colour comes from paprika.

Tins of those are a must in my pantry for my favorite quick pasta!  

 

On 10/27/2022 at 1:43 PM, TicTac said:

Move the whites around with a chopstick while the yolks cook - preferably at a med-high heat.  Should achieve a cooked white and a runny yolk.

Made the Green Shakshuka from Falastin and since the eggs cook on the stovetop, I tried this trick.  I also soft boiled an egg because I didn't want to be deprived of a runny yolk...

29EC7E0E-D623-4432-9871-68F66AEF2CDB_1_201_a.thumb.jpeg.a55afbca0ead344a30cd8ebee4cc0b0b.jpeg

but it worked so I got 2 runny yolks! 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 10/7/2022 at 2:41 PM, Raamo said:

Needed to use the red pepper up... I like Indian potato dishes.   So I found this one, potatoes with red pepper and spices:

 

20221007_124348.thumb.jpg.30b75a9cc824ce911b23c68629ee44de.jpg

 

I just love fried potatoes (were steamed first) with cumin, coriander, fenugreek leaves, and pepper.

 

My copy of 1000 Indian Recipes arrived today.  It is a rather large book...which recipe is this one?  It will be interesting how close my attempt came to the actual recipe.

 

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

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

TicTac

TicTac

Posted
Posted
15 hours ago, blue_dolphin said:

 I tried this trick.  I also soft boiled an egg because I didn't want to be deprived of a runny yolk...

29EC7E0E-D623-4432-9871-68F66AEF2CDB_1_201_a.thumb.jpeg.a55afbca0ead344a30cd8ebee4cc0b0b.jpeg

but it worked so I got 2 runny yolks! 

*happy dance*

 

Looks great!

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