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Lunch 2023

liuzhou

By liuzhou
in Cooking

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liuzhou

liuzhou

Posted
Posted

Prepared myself this alcohol-soaking-up early lunch by ordering it from a delivery service the night before. Spicy seafood fried rice cooked by someone else and heated up by the nuclear option! A New Year's Day lunch tradition for me.

 

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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

blue_dolphin

blue_dolphin

Posted
Posted

Creamy bucatini with roasted seaweed from Eric Kim's Korean American

AA7E6680-9632-4712-8D06-11FA11E10BB9_1_201_a.thumb.jpeg.b2f622ee0a8ac0743df0edf231b3a60a.jpeg

I resisted the urge to add a bunch of vegetables and just enjoyed the easy, comfort food aspect of this simple pasta dish. Not bad at all, nor should it be bad, given the amount of heavy cream involved!

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Anna N

Anna N

Posted
Posted (edited)
13 minutes ago, blue_dolphin said:

Creamy bucatini with roasted seaweed from Eric Kim's Korean American

Ooooooh. That looks very good and very easy.
 Edited to add: Oh, I even have the book!

Edited by Anna N (log)
  • Haha 4

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

heidih

heidih

Posted
Posted (edited)
38 minutes ago, blue_dolphin said:

Creamy bucatini with roasted seaweed from Eric Kim's Korean American

AA7E6680-9632-4712-8D06-11FA11E10BB9_1_201_a.thumb.jpeg.b2f622ee0a8ac0743df0edf231b3a60a.jpeg

I resisted the urge to add a bunch of vegetables and just enjoyed the easy, comfort food aspect of this simple pasta dish. Not bad at all, nor should it be bad, given the amount of heavy cream involved!

I'd be tempted to add just a bit of pickled ginger - either sweetish one like sushi  (gari) or the beni shoga  just to cut richness. I also have to remind myself to step back an enjoy simplicity at times. Of course as I overhink I'd sub coconut milk with a lean to the cream for the dairy. Total tangent but may try.

Edited by heidih (log)
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blue_dolphin

blue_dolphin

Posted
Posted
54 minutes ago, heidih said:

I'd be tempted to add just a bit of pickled ginger - either sweetish one like sushi  (gari) or the beni shoga  just to cut richness. I also have to remind myself to step back an enjoy simplicity at times. Of course as I overhink I'd sub coconut milk with a lean to the cream for the dairy. Total tangent but may try.

Do report back if you make it. Sounds interesting but very different from this one which Eric describes in the header notes as having the briny seaside flavors of a classic shrimp Alfredo.  Instead of shrimp and cheese, the seaweed provides the umami hit but it’s very much in that creamy garlicky pasta family. There’s a nice amount of garlic and a bit of warmth from a dusting of gochugaru, which he says is optional but is actually quite important. 
I had green beans at the ready and might add them next time but I’m glad I tried it as is. 

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heidih

heidih

Posted
Posted
2 hours ago, blue_dolphin said:

Do report back if you make it. Sounds interesting but very different from this one which Eric describes in the header notes as having the briny seaside flavors of a classic shrimp Alfredo.  Instead of shrimp and cheese, the seaweed provides the umami hit but it’s very much in that creamy garlicky pasta family. There’s a nice amount of garlic and a bit of warmth from a dusting of gochugaru, which he says is optional but is actually quite important. 
I had green beans at the ready and might add them next time but I’m glad I tried it as is. 

Thanks for the header note info

blue_dolphin

blue_dolphin

Posted
Posted

Ooops, I did it again!  Eric Kim's Creamy Bucatini with Roasted Seaweed. <- even found a link for you this time!

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Had to try the green bean version.  Still works.  Threw the beans in with the pasta for the last few min so they finished cooking along with it as the garlic, cream and pasta water made a sauce.  They were very good. 

A couple of years ago, Eric wrote a similar recipe in the NYT for Creamy Asparagus Pasta.  In that one, he adds a piece of kombu to both the pasta water and to the sauce as it cooks down around the pasta.  I think that's a good idea. He adds onion and rice vinegar, both of which added more sweetness in comparison to his book's simpler recipe and in the NYT he included black pepper but omitted the gochugaru that I think is the perfect finishing touch. 

 

Also, this is what the bowl looked like before I mixed the seaweed in.  Looks like too much seaweed but it is not. 

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Dejah

Dejah

Posted
Posted

Not sure if this is a thing, but in this family, yes for lunch!
Grilled Cheese French Toast with maple syrup

 

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Dejah

www.hillmanweb.com

MaryIsobel

MaryIsobel

Posted
Posted
5 hours ago, Ann_T said:
1389797947_CinnamonBunswithCreamCheeseandCaramelGlazeJanuary4th2023.thumb.jpg.b90314d14e89eaee17dd00fac76f9179.jpg
Baked this morning. 
Cinnamon buns with both a cream cheese glaze and caramel sauce.
Moe had one for lunch.

Those look scrumptious Ann. You must both have a very sweet tooth though - the picture is hurting my teeth!

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Spicy duck livers with chili, garlic, ginger, Shaoxing wine, soy sauce. Served with rice and a side of stir-fried spinach (not photographed).

 

1488185256_duckliver.thumb.jpg.3c334797db656e95f646476016b89343.jpg Duck Livers - Precleaning

 

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Spicy Duck Livers  with Rice

 

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Spicy Duck Livers

 

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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Chicken and fresh shiitake fried noodles with the usual Shaoxing, garlic, ginger, chilli, soy sauce, coriander leaf. Fresh hand-pulled noodles. Steam.

 

1803847068_ChickenFriedNoodles.thumb.jpg.ff9f8d7f6d3e76a04106e8aabeedced9.jpg

 

  • Like 6

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Steve Irby

Steve Irby

Posted
Posted

Todays lunch was bacon wrapped, sausage  stuffed turkey breast served in a pita.  The breast was prepped around Thanksgiving and cooked sous vide prior to freezing.  I defrosted it overnight and browned in a little oil for lunch.  

 

IMG_20230109_124342230_HDR.thumb.jpg.f6d5ebf0ac2500fc9203eacdd896e2ba.jpg

 

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Lunch from last week-Panera bagel with smoked brisket and gruyere served with coleslaw made with Durkee's Sauce

 

IMG_20230108_124857744_HDR.thumb.jpg.dd3339923235512951b8e6c82ab7f563.jpg

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gulfporter

gulfporter

Posted
Posted

Eggs over new red potatoes, bacon, onions, peppers and poblanos.  

 

 

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blue_dolphin

blue_dolphin

Posted
Posted (edited)

The name of this recipe in Eric Kim's Korean American cookbook is A Lot of Cabbage with Curried Chicken Cutlets.  I made it with tofu instead of chicken and used Massa Organics brown rice instead of white rice.

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The cabbage is a quick pickle/slaw with rice vinegar, sugar and salt.  The Kkasseu sauce is Worcestershire sauce, ketchup and brown sugar.  For the breading, which is what attracted me to the recipe, the cutlets are first dipped in a mix of mayo and Dijon mustard then into panko seasoned with curry powder, garlic powder, salt & pepper.  It made for a flavorful, crispy coating and I very much enjoyed the contrasting flavors and textures here. 

 


 

Edited by blue_dolphin (log)
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heidih

heidih

Posted
Posted
2 hours ago, blue_dolphin said:

The name of this recipe in Eric Kim's Korean American cookbook is A Lot of Cabbage with Curried Chicken Cutlets.  I made it with tofu instead of chicken and used Massa Organics brown rice instead of white rice.

0D01D0A4-8A08-421A-8FB4-4E41C4C5BBC2_1_201_a.thumb.jpeg.51c1cc5bc46b2f9eb6e09e8fca6e8d25.jpeg

The cabbage is a quick pickle/slaw with rice vinegar, sugar and salt.  The Kkasseu sauce is Worcestershire sauce, ketchup and brown sugar.  For the breading, which is what attracted me to the recipe, the cutlets are first dipped in a mix of mayo and Dijon mustard then into panko seasoned with curry powder, garlic powder, salt & pepper.  It made for a flavorful, crispy coating and I very much enjoyed the contrasting flavors and textures here. 

 


 

Curious about the tofu prep. Slabs of firm pressed? And then pan fried? Thanks. 

blue_dolphin

blue_dolphin

Posted
Posted
23 minutes ago, heidih said:

Curious about the tofu prep. Slabs of firm pressed? And then pan fried? Thanks. 

Yep. I used this Trader Joe's teriyaki flavor baked tofu, cut the slabs in half so they would not be too think, blotted dry, then dipped in the Dijon/mayo mix, coated with the curry/garlic seasoned panko and pan fried in about 1T oil. 
Should work with pressed firm tofu, too. 

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Kim Shook

Kim Shook

Posted
Posted

@Steve Irby – love the idea of Durkee’s in a remoulade!  It is over 100 years old and beloved of many American home cooks.  So, yeah, it counts as a “classic” even if it isn’t found in a classic remoulade.  And I love that you have the recipe card in your mom’s writing!  I wish I had more handwritten recipes from my family members – I really cherish the ones I’ve managed to save.  I’m planning on making this.    

 

I don't have a lot of lunches to post.  As I said elsewhere, the combination of Christmas and COVID has wiped out most of the cooking I normally do this time of year.

 

Mr. Kim was on vacation from the 1st through the 9th.  I had a dental appointment on the 9th, so he went with me and took me to lunch at the Westwood Pharmacy Fountain – one of our favorite places.  It is an old fashioned lunch counter with an expanded menu (not hipster – just really good sandwiches, salads and house made soups).  The creamy chicken noodle soup:

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House made.  It was more like chicken and dumplings and very good. 

 

I had a really good patty melt:

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Why do so few places make these anymore?  The onion rings were not my favorite type – not crazy about that batter coating. 

 

Mr. Kim had the club:

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Kim

Kim's Cookbook

What Fresh Hell is This?

heidih

heidih

Posted
Posted
36 minutes ago, AAQuesada said:

Risotto with braised pork neck 

 

 

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Oh my! Love pork neck and have not been able to get it in a while. id you have a tart element on the side or just indulge in unctuous?

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