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Lunch 2024

liuzhou

By liuzhou
in Cooking

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Shel_B

Shel_B

Posted
Posted (edited)

Pasta with 'Nduja

Pastawitnudja.jpg.a4dd7a98b9b4555b55fb376e295f7604.jpg

 

For lunch I enjoyed Pasta with ‘Nduja, the recipe of which was based on Pasta Grammar’s recipe here:

https://www.pastagrammar.com/post/pasta-with-nduja-recipe-the-best-spicy-pasta-you-ll-ever-try

 

And this ‘nduja as recommended by the good folks at Pasta Grammar, was used.

https://ndujausa.com/

 

I modified it a bit to my own taste and sensibilities. Having tried this 'nduja previously, I knew that I wanted slightly less funk and fat in the final dish, so I used about half the ‘nduja that the recipe called for, but I wanted the heat. I ground up some Calabrian chilies and added them to the sauce. The result was just about perfect. Slightly more garlic was used and it was pressed and added to the sauce rather than cooked and removed.

 

A 14-oz can of organic Mutti brand tomatoes formed the background for the sauce, but I was disappointed with the flavor of the tomatoes. They seemed a bit bland compared to the tomatoes I usually use, so I kicked up the flavor a bit with a couple-three tablespoons of tomato paste, also from Mutti and which I’ve used a lot over the years.

 

DeCecco Mezzi Rigatoni was todays chosen pasta. The shape and texture worked out well but I’d like to try this sauce with a more traditional fileja. Costco’s Pecorino Romano was grated over the pasta and was a nice compliment to the dish.

 

Overall, a nice, satisfying lunch.
 

 

Edited by Shel_B
typo, adjust image (log)
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 ... Shel


 

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OlyveOyl

OlyveOyl

Posted
Posted

Crabmeat trifecta, some Chesapeake Bay jumbo lump provided us with a bounty of crab dishes.

linguine with crab, fresh herbs a smidge of garlic, white wine and butter.

Risotto,saffron, poultry broth, white wine, shallots, fresh herbs including tarragon and a very light dusting of fennel powder.

Crabmeat  salad, evoo,chives, parsley, a wee bit of sour cream/mayo, Sprinkle tomatoes, avocado, vinaigrette.

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YvetteMT

YvetteMT

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Big salads today.  Partners the same w/o tomatoes.

The lump in the middle- tuna that we caught and I canned.

20240819_111804.thumb.jpg.808bdc634235c4dfbd3120b76b4804ac.jpg

 

one of these guys-caught off the WA coast.

Screenshot_20240819-112819_Gallery.thumb.jpg.1db2ed469b21fe2b47f97d0fcd534909.jpg

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Hunter, fisherwoman, gardener and cook in Montana.

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liuzhou

liuzhou

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Posted

A childhood memory. Beanz meanz Heinz

 

Heinz Baked beans (British recipe) (imported via Hong Kong) with buttered toast.

 

beans.thumb.jpg.e3b9ca68f94c788972c3a0e4d058d4a6.jpg

 

BeansandToast.thumb.jpg.a7ca2739cabd33258eb623ae4fccfc4c.jpg

 

 

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 
Before we work on artificial intelligence, why don't we do something about natural stupidity?

 

The Kitchen Scale Manifesto

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OlyveOyl

OlyveOyl

Posted
Posted

Tomato tart, a swipe of tapenade, followed by grated Gruyère , tomatoes.  A little more grated cheese, and some basil oil brushed across the tomatoes.  Baked about 25 minutes, then removed and dolloped with basil pesto.

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Shel_B

Shel_B

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Posted
35 minutes ago, OlyveOyl said:

Tomato tart, a swipe of tapenade, followed by grated Gruyère , tomatoes.  A little more grated cheese, and some basil oil brushed across the tomatoes.  Baked about 25 minutes, then removed and dolloped with basil pesto.

IMG_7095.jpeg

IMG_7099.jpeg

😍👏

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 ... Shel


 

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OlyveOyl

OlyveOyl

Posted
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Tart du jour is a ricotta, pistachio , zucchini tart. The zucs were broiled and set aside, ricotta, Asiago, pistachios were added to the frozen crust and baked for 25 minutes. The zucs / tomatoes were added and the tart was returned to the oven for five minutes. A dusting of Asiago and a sprinkling of herbs and lunch was ready.  We had this with an arugula salad and lemon mustard dressing .

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Shel_B

Shel_B

Posted
Posted
15 minutes ago, OlyveOyl said:

Tart du jour is a ricotta, pistachio , zucchini tart. The zucs were broiled and set aside, ricotta, Asiago, pistachios were added to the frozen crust and baked for 25 minutes. The zucs / tomatoes were added and the tart was returned to the oven for five minutes. A dusting of Asiago and a sprinkling of herbs and lunch was ready.  We had this with an arugula salad and lemon mustard dressing .

IMG_7119.jpeg

IMG_6076.jpeg

😍👏 Another beauty!

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 ... Shel


 

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Smithy

Smithy

Posted
Posted
2 hours ago, OlyveOyl said:

@Shel_B thank you so much.  I just wrote down what I did so I hopefully can recreate it. Any veggie would be nice on top.

 

I do that a lot: write it down and hope to recreate it, and thanks to eGullet I can include photos too. They usually aren't as photogenic as yours, though. 🙂

 

Is that a puff pastry crust, or something else? I have an unruly package of phyllo dough, bought by mistake, begging to be used up.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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MaryIsobel

MaryIsobel

Posted
Posted
On 8/21/2024 at 4:00 AM, liuzhou said:

A childhood memory. Beanz meanz Heinz

 

Heinz Baked beans (British recipe) (imported via Hong Kong) with buttered toast.

 

beans.thumb.jpg.e3b9ca68f94c788972c3a0e4d058d4a6.jpg

 

BeansandToast.thumb.jpg.a7ca2739cabd33258eb623ae4fccfc4c.jpg

 

 

 

Now I want this - right now! This was one of our "mom's out tonight, dad is making dinner" meals. I've always loved it.

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OlyveOyl

OlyveOyl

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@Smithy The crust is more like a pâte  brisée, 125g pastry flour, 63 g butter, “ some grated Asiago cheese”, fresh herbs, a tablespoon-ish of tomato paste and harissa, 2-3 T sour cream, salt, a little sugar.  Not sure a puff pastry crust would work well with this type of tart, but perhaps the phyllo could work ..worth a try!

Edited by OlyveOyl (log)
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OlyveOyl

OlyveOyl

Posted
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Today for lunch we had corn salad, red onion, basil slivers.

sliced chicken breast with a mayo/ sour cream, tarragon, basil, chives, parsley sauce.  Ginormous chiogga beets vinaigrette with arugula from today’s FM.

Desset was a lemon, peach, yogurt , verbena cake, peach sauce and peach sorbet.

 

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KennethT

KennethT

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Posted

A branch of a local chain, Xi'an Famous Foods, finally moved (back) to my neighborhood....

 

PXL_20240825_162925444.thumb.jpg.9b996a046c4265f90db3775c3e5ee849.jpg

Rougiamo with lamb and lots of cumin and fennel seeds.

 

PXL_20240825_162939922.thumb.jpg.8b853cf7c43484fee2d64e3c9cbc2558.jpg

Hand ripped noodles with pork. I love the flavor of their cumin lamb noodles (their specialty) but for some reason it always gives me indigestion.

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liuzhou

liuzhou

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食堂嗍粉 (shí táng suō fěn) in a local noodle shack. The name literally translates as 'dining hall suck noodles'! Really it's whatever the restaurant decides to use and may be different the next time I go back; certainly different in a different noodle places. Rice noodles, pork, pickled cowpeas, mustard greens, garlic, chilli. Good broth.

 

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  • Like 4

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 
Before we work on artificial intelligence, why don't we do something about natural stupidity?

 

The Kitchen Scale Manifesto

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liuzhou

liuzhou

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柳州螺蛳粉 (liǔ zhōu luó sī fěn).

 

_20240830204059.thumb.jpg.b662ed37ef3eb5ea8fd9acb282810a00.jpg

 

螺公堂 (luó gōng táng) is the name of the restaurant. It literally means 'snail law court',

 

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 
Before we work on artificial intelligence, why don't we do something about natural stupidity?

 

The Kitchen Scale Manifesto

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Neely

Neely

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Posted

Lunch was fresh scallops in a brown butter, lemon, parsley and garlic sauce. I removed the coral and used it in a sauce with fish for dinner. These weren’t those giant scallops you see in recipe photos but they were sweet and we enjoyed them. 
 

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rotuts

rotuts

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@KennethT

 

those noodle look delicious 

 

are they wheat noodles ?

 

they have a bit of the look of rice noodles , just a bit.

 

maybe because they look very flexible , more so that most wheat noodles.

 

Kudos your way !

Edited by rotuts (log)
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KennethT

KennethT

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39 minutes ago, rotuts said:

@KennethT

 

those noodle look delicious 

 

are they wheat noodles ?

 

they have a bit of the look of rice noodles , just a bit.

 

maybe because they look very flexible , more so that most wheat noodles.

 

Kudos your way !

They are fresh, hand pulled, wheat noodles.  Sometimes called biang biang noodles...

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