Lunch 2023

[Kim Shook]

7 hours ago, liuzhou said:

 

You are welcome. What is awesome is watching them being made fresh. A skilled chef holds a great lump of dough in their left hand/arm and with their right shaves off bits of dough which fly through the air and land in a large pan of boiling water. These are skimmed out seconds later and served. Cabaret with lunch! There are videos on YouTube (which I can't reach at the moment). Use the translation or the Chinese to search.

 

I watched one of the videos.  Amazing!  

[Raamo]

Lunch today, we had leaf lettace, strawberries, goat cheese, and nuts... so why not make a salad!

 

[Paul Bacino]

A  Bok Choy Soup-  Cut sauted with garlic, deglazed white wine, chxn stock, pepperanota,  last yrs can tomatoes

 

[OlyveOyl]

Frittata for lunch today.  Slightly overfilled with sautéed onion and chard, a few quartered small San Marzano tomatoes, Swiss chard and petit peas from the terrace pots.  Diced ham and Parmesan/Gouda cheese were also added, then baked in the oven for about 20 minutes. I usually make a smaller version but was using up bits and bobs.

[rotuts]

@OlyveOyl 

 

very interesting :

 

was this two layers

 

of a frittata , then a filling was added

 

and then the layers were baked ?

 

looks very tasty , w layers of several textures.

[OlyveOyl]

@rotuts
memoriediangelina  The frittata di pane is what I have based it on.  But the directions in the recipe have you soak bread in milk and then squeeze out milk and discard.  Instead, I soak and retain the liquid and add the eggs to it. Half of the milk/bread/egg mixture goes into the pan, followed by the filling and the the remaining frittata mixture.  This was the 4 egg version. When I make the smaller version,I cook it stove top , lightly covered, then flip and return to pan.

[Captain]

Spanish Omelette. Tortilla de Patatas.

[blue_dolphin]

Simple sando: smoked tuna salad with sliced avocado and celery leaves on a toasted bun, tomatoes and cornichons.

[MaryIsobel]

5 hours ago, blue_dolphin said:

Simple sando: smoked tuna salad with sliced avocado and celery leaves on a toasted bun, tomatoes and cornichons.

As I ponder what to have for lunch, it now seems that whatever I decide will pale in comparison to this!

[Duvel]

On 6/18/2023 at 1:31 AM, Captain said:

Spanish Omelette. Tortilla de Patatas.

Legit 🤗

[lindag]

Lunch yesterday was so good that I repeated it today.

I bought some of the Compari tomatoes discussed here and made terrific BLTs.

Will tide me over  until the local tomatoes come in.

[BeeZee]

Quinoa salad with cooked pesto shrimp, fresh basil, sliced grape tomatoes.

 

[blue_dolphin]

Fresh Chèvre Tartine with Shredded Carrots, Currants and Dukkah from Getaway

Basically a carrot/raisin salad dressed with lime juice and olive oil and spiced up with dukkah and served on toast spread with goat cheese. 

[blue_dolphin]

Kind of a pan-Med grazing plate. 

Big White Beans (Rancho Gordo Royal Coronas), Agrumato Oil and Black Pepper and Crispy Zucchini with Parmigiano-Reggiano, Lemon and Mint, both from Getaway, quinoa dolmas from Trader Joe's  and a little salad of cherry tomatoes, feta and dried olives. 

Edited to add that the zucchini is kind of interesting.  You put the zuke slices in an oiled pan, salt and top each one with a little pile of grated parm.  In the few minutes it takes the first side to brown, the parm kind of melts onto the zucchini slices so they are very easy to flip and brown the cheese on the second side and each little slice has its own frico coating. 

 

 

Edited June 22, 2023 by blue_dolphin (log)

[blue_dolphin]

Another grazing plate:

The middle of the plate is the Grilled Zucchini Planks w/White Beans, Olive Oil and Rosemary from Ruffage.  Around the edges are dried olives, cherry tomatoes and TJ's quinoa dolmas. 

[blue_dolphin]

I got Pacific white seabass this week in my fish share.  It's not a bass but in the croaker/drum family.  I used a recipe from Getaway that's written for halibut and uses a delicious anchovy/caper/preserved lemon compound butter that will be great to have on hand for future fish cooks.

This was to have been seasoned with marjoram and garlic scapes, neither of which I had handy so I used garlic chives instead.  I sautéed some zucchini and cherry tomatoes while the fish was finishing in the oven. 

 

[BonVivant]

Rye bread with (North Atlantic) rosé shrimp.

 

Resumed eating asparagus. It's the end of the season now, but the very last of it can be found.

 

My zinc pills come in a box of 25. Fishmonger says they are not harvesting oysters for maybe 2 months so supply will be thin on the ground. Drinking from my stash, this is a sour beer.

 

Money can't buy these bottles because not many are still in existence. Bottled date on label. Still tastes good, unlike some non Belgian sours I've tried. Vinegar!

 

--------
There's butter from the forest (avocado) and there's butter from the sea.

 

My mini Midsommar today (without songs and dances).

 

Yoghurt

 

 

[blue_dolphin]

Whitefish, Tomato, Zucchini + Chickpea Stew w/Mint Almond Relish from Grist.  I suspect the author had smaller freshwater fish in mind but I used some of the Pacific white seabass that I got in my fish share this week. 

This was surprisingly good. The vegetable stew is seasoned with ras el hanout, lots of onions and garlic and is quite good on its own, although plopping a big piece of fish on the bowl seemed a bit incongruous to me at first.  The mint almond relish includes lots of lemon zest and juice along with shallot, toasted almonds, parsley and mint.  It brightens everything up and really knits the dish together. 

 

 

 

Edited June 26, 2023 by blue_dolphin
typo (log)

[blue_dolphin]

Fennel and Gnocchi Salad with Fennel Frond Pesto from Hetty McKinnon's Tenderheart.

When I get fennel at the farmers market, it's priced per lb and they alway have tons and tons of fronds which annoys be because I have limited use for them.  This used up a lot of them and it's quite nice. Tastes very fresh and green but doesn't scream, "FENNEL!!!" Should have sliced the fennel more thinly but still OK. 

[heidih]

49 minutes ago, blue_dolphin said:

Fennel and Gnocchi Salad with Fennel Frond Pesto from Hetty McKinnon's Tenderheart.

When I get fennel at the farmers market, it's priced per lb and they alway have tons and tons of fronds which annoys be because I have limited use for them.  This used up a lot of them and it's quite nice. Tastes very fresh and green but doesn't scream, "FENNEL!!!" Should have sliced the fennel more thinly but still OK. 

I find heat damps down the licorice taste but thet is when I use our wild (non native) stuff. 

[blue_dolphin]

Baked Ricotta w/Black Pepper, Raspberries + a Big Salad from Pulp by Abra Berens.

[lemniscate]

Tuna pasta/tuna salad

Another "what's in fridge and pantry cleanout" situation.

A bag of mini shell pasta; cans of tuna hoarded from pandemic shopping; several partial jars of pickled items (sweet pickles, dill pickles, banana peppers, olives etc); frozen cubes of braised celery........

 

I boiled the pasta shells in the brine from the emptying jars of the pickled stuff.  That took care of any seasoning needed, it really works well for pasta!   

 

I threw the hot noodles in a bowl with the frozen celery, thinking I'd let it cool to then add the other items.  In through the door walks a hungry person.  I added all the  items (except mayo) to the hot noodles and mixed it up.  A nice warm tuna pasta dish.   No complaints!

 

Later, it will be cold tuna pasta salad when I add the mayo.

Edited June 29, 2023 by lemniscate (log)

[blue_dolphin]

35 minutes ago, lemniscate said:

I boiled the pasta shells in the brine from the emptying jars of the pickled stuff.  That took care of any seasoning needed, it really works well for pasta!   

 

Filing this away for future usage!

[MaryIsobel]

1 hour ago, blue_dolphin said:

 

Filing this away for future usage!

Yes, that's brilliant.

[heidih]

Ha! The opposite of the alkaline noodle trend.