Lunch 2023

[Duvel]

I drove my parents and little one up to the coast line (Baltic sea) for a week of holiday with my fathers car, and returned by train to my hometown. That has the advantage that I had ta stopover in Hamburg, so …

 

A hot (and surprisingly strong) Grog !

 

 

Followed by the unusual, yet very delicious Labskaus, a stew made from beef, potatoes and red beets, served with fried eggs & pickled herring !

 

 

Yum 🤗

[rotuts]

@Duvel 

 

Im pleased you use your regional knowledge of Cuisine

 

to snap up regional specialities.

 

Im far more experienced with middle and southern European cuisine

 

so seeing these more northern dishes is a real treat for me.

[KennethT]

 

 

Singapore/Malaysia style chicken kapitan curry with homemade "healthy" roti canai.  I think this roti came out perfect this time. I'll update the RecipEgullet soon....

[BonVivant]

Whoa. Just got home. Disoriented and "depressed". First meal was sourdough bread with cheese. I missed cheese and sourdough. Went to a Chinese/Asian supermarket in the big city nearby to pick up a few things. Feels a bit strange not eating seaweed in different things every day so my first lunch at home I had to have some.

Next time I want to make "tororo soba" (Japanese mountain yam with soba). Forgot to get the yamaimo (Dioscorea japonica) yesterday for that dish. Purple sweet potato wheat noodles with seaweed, yolk and natto for now. To eat you stir the ingredients together and the whole thing turns into a slimy mess.     

Natto with silken tofu. One of the ultimate neba-neba (slimy food) ingredients.

Tamari-glazed salmon belly

I shall resume the trip photos and stuff shortly.

[Duvel]

38 minutes ago, BonVivant said:

Next time I want to make "tororo soba" (Japanese mountain yam with soba). Forgot to get the yamaimo (Dioscorea japonica) yesterday for that dish. Purple sweet potato wheat noodles with seaweed, yolk and natto for now. To eat you stir the ingredients together and the whole thing turns into a slimy mess.     

Could be the whiskey highball talking, but I‘d come around for that in an instant 🤗 …

[liuzhou]

Seafood fried rice. Prawns, squid, mussels.

 

 

[johnnyd]

First Caldo Verde of the season. Yukon Gold, onion a bit of garlic simmered in fresh chx stock then immersion blended. Collard greens rolled up and sliced thinly, simmered 15 minutes, crisped Linguiça to finish.

 

[btbyrd]

Made a riff on the classic club sandwich with some sliced leftover chicken breast (poulet rouge from Joyce Farms), Nueske’s bacon, avocado, medium cheddar, iceberg lettuce, tarragon dijon, and Duke’s mayo on toasted local sourdough.

 

Coincidentally, it is also National Sandwich Day.

 

 

Edited November 3, 2023 by btbyrd (log)

[blue_dolphin]

Crispy-skin black cod with a side of cold soba with lemony peanut/sesame dressing and crunchy veg:

Plated the fish on a smear of the dressing.  The noodle recipe is from Andy Baraghani's The Cook You Want to Be.  

 

[Raamo]

Lunch today, I was digging through the freezer last week and found chicken stock.  My wife remembered and suggested rissotto.

 

So Risotto with a 2015 Chardonnay

 

 

Edited November 6, 2023 by Raamo (log)

[liuzhou]

越式香茅烧牛肉三明治 (yuè shì xiāng máo shāo niú ròu sān míng zhì ), Vietnamese Lemongrass Roast Beef Bánh Mì.

 

 

I wish they wouldn't slice them like that. I've never been served them like that in Vietnam.

 

 

Edited November 6, 2023 by liuzhou (log)

[blue_dolphin]

Chickpea Cacio e Pepe with Carmelized Lemon from The Cook You Want To Be.  Recipe available online here. 

Good recipe, very riff-able.  Broccoli was not part of it, added by me.  

[C. sapidus]

I rarely make quesadillas so perhaps that is why these were wildly overstuffed. Quite delicious, though. Frying the fillings in chorizo grease probably didn't hurt. Well, except for my coronary arteries.

 

 

Fillings: chorizo, shrimp, and sauteed shishito and serrano chiles, shallot, and garlic. Feta cheese, cilantro, and raw shallots not pictured.

 

I doubt shishitos are traditional but we had leftovers . . .

 

Edited November 6, 2023 by C. sapidus
Clarify (log)

[blue_dolphin]

33 minutes ago, C. sapidus said:

I rarely make quesadillas so perhaps that is why these were wildly overstuffed. Quite delicious, though.

 

And I thought I made over-stuffed quesadillas - they look like a quesadilla/taco hybrid with all that filling!  

They also look seriously delicious!

[heidih]

45 minutes ago, blue_dolphin said:

 

And I thought I made over-stuffed quesadillas - they look like a quesadilla/taco hybrid with all that filling!  

They also look seriously delicious!

Sound delicious. Out here with that level of innards they'd more likely be griddled between two tortillas, pushed down a bit and cut in large wedges versus a fat taco.

[C. sapidus]

2 hours ago, heidih said:

Sound delicious. Out here with that level of innards they'd more likely be griddled between two tortillas, pushed down a bit and cut in large wedges versus a fat taco.

 

Now you tell me . . . 🤣

[C. sapidus]

 

Spinach with chorizo, onion, garlic, red chiles, cilantro, and feta cheese, seasoned to taste with fish sauce and fermented fish sauce.

[Paul Bacino]

Thawed, fried, bake

 

Cod/potato burger on a Potato bun--  Cod had Breggs herbs seasoning and the potato was garlic and butter ( Mash )--no egg to bind so a little tighter processing

 

Edited November 7, 2023 by Paul Bacino (log)

[BonVivant]

#1

 

"Oyakodon" (chicken and egg bowl). (See how it's done at one of the most popular Oyakodon shop in Tokyo)

 

Seaweed, miso soup and pickles.

#2

Pumpkin

A crunchy, sour salad. White strands are shaved fennel.

Medium rare pan-seared duck breast. Sweet-sour-savoury pomegranate sauce. More pumpkin on the side, as well as simple boiled small potatoes.

Pumpkin on the right is in meal above (though, not sure if I got the name correct). Squash on the left is in another meal below.

 

#3
Squash soup with chewy, nutty whole grain wheat.

Pumpernickel and mushrooms

The cheese. Very hard and strong tasting/smelling goat's cheese.

Everything sounds beautiful in Spanish (to me). Si. Last cheese brought back from Lanzarote ("Lan-Tha-ROH-Teh").

Snacks and beer

Beer with the duck meal

Some beers are fine to drink way past expiry date

 

 

 

[Duvel]

18 hours ago, BonVivant said:

Beer with the duck meal

That’s a perfect match for the duck 👍

[KennethT]

Trying to get back into cooking.....

 

 

Elk mapo tofu 

[blue_dolphin]

On 11/11/2023 at 9:40 AM, BonVivant said:

A crunchy, sour salad. White strands are shaved fennel.

I'm totally stealing the pomegranate & fennel salad!  

 

This was supposed to be fish tacos but I was too lazy to make tortillas so it's just grilled rockfish on a plate with a Brussels sprout, radish and kimchi slaw and tots. 

Some odd reflections there on my plate.  Not sure what's up with that. 

[Ann_T]

I had intended to bake my favourite coconut cream pie, but used the last of the eggs yesterday.

Didn't want to wait until after I got back from the grocery store today so decided to use the Hoosier Sugar Cream Pie recipe

and just turn it in to a coconut cream pie by adding toasted coconut to the filling and on top of the whipped cream.

It was suppose to be dessert tonight but Moe decided he would have a piece for his lunch.

[btbyrd]

Emergency chicken noodle. I felt a cold coming on, so…

 

Broth was poulet rouge and Nueske’s bacon with a shio and Yondu tare. Egg noodles, sous vide chicken breast, shiitakes browned in roasted chicken fat, 63C egg, chives. 

[blue_dolphin]

Sweet-and-Sour Caramelized Squash with Pistachio Za'atar from The Cook You Want To Be served on a bed of arugula. 

Roasted squash and shallots get a drizzle of a red wine vinegar and honey reduction with golden raisins and a sprinkle of za'atar made with fresh thyme, lemon zest, sumac and roasted pistachios. 

Rather Ottolenghi-esque.

If Google books likes me today, this link will take you to the recipe from the book. 

 

 

Edited November 15, 2023 by blue_dolphin
typo (log)