Lunch 2024

[OlyveOyl]

Pizette fritte ,uncooked  tomato sauce and mozzarella.

Green olive tapenade made with Castelvetrano olives, pistachios, garlic, capers, evoo.

 

i used TJ’s pizza dough for the fried pizza, made 6 from the pound of dough, this is the second time I’ve made these pizzas, they take about two minutes per side.

Avocado  and evoo were the frying oils. 

[OlyveOyl]

And the last one for now, mortadella and burrata.  I think the next batch might include ricotta with mozzarella or a white sauce with cheese and garlic.

[TicTac]

A particularly good batch of gravlax - 

[rotuts]

I had some spinach and some Campari tomatoes

 

what were getting a little tired :

 

 

kimchi and Tj's sauerkraut w come citrus miso   Tj's dried tart cherries , and some chopped walnuts 

 

added some mini shredded wheat  freshly ground black pepper ( Penzey's Extra bold )

 

 

turned out well .

 

I should have added the MSW to a bowl and mixed them into the salad.

 

they absorb some of the salad Jus that way .  mix them up right at serving so they retain 90 % of their crunch.

 

over all , a very nice rescue this was.

Edited September 29 by rotuts (log)

[Shel_B]

Almost Vegetarian Chili: Used collagen-rich chicken stock for

added mouth feel and extra yumminess.

Edited September 30 by Shel_B
typo (log)

[OlyveOyl]

Swiss chard tart today with garlic, pistachios, black oil cured olives, yellow rains.This was added to a mix of ricotta, eggs and pecorino.  Baked about 30 minutes until golden brown; heirloom tomatoes on the side.

[johnnyd]

I got a couple donabes for me and the Ms. This one is a mille feuille with cabbage and thin-sliced pork belly, simmered in a dashi broth.

 

 

[gfweb]

On 9/13/2024 at 9:55 PM, Kerry Beal said:

It's missing the ketchup!

and onions

[Shel_B]

Sunshine Pasta:  I call it that because of the lovely yellow color.  The sauce is EVOO from a friend's grove, yellow heirloom tomatoes (probably the last of the year) from the Berkeley farmers' market, a little garlic, some Calabrian peppers. Pasta is DeCecco Mezzi Rigatoni.  I'm starting to love the shape as it allows the tubes to be filled with sauce, especially if somewhat chunky, and I really enjoy the way it feels in my mouth.

[liuzhou]

Insalata Caprese

 

Fresh Buffalo Mozzarella, Tomatoes, Balcony Basil, EVOO, Maldon Salt.

 

 

 

[Neely]

After having BBQ sausages last night, the left overs were rolled up in zucchini pancakes which made quite a good lunch. There’s a dollop of tomato chutney as well. 
 

[johnnyd]

Snacks Levantine. Could use a sprinkle of sumac. Next time.

 

 

[OlyveOyl]

Roast turkey, heirloom tomato, avocado on a brioche style roll, a little Dukes mayo.

The last slice of apple tart, I served this with a dollop of sour cream.

[johnnyd]

Picanha, roasted potatoes and house-made chimmichurri

 

 

[YvetteMT]

1 hour ago, johnnyd said:

 roasted potatoes 

I would pay good money for those potatoes!

[johnnyd]

17 hours ago, YvetteMT said:

I would pay good money for those potatoes!

 

I found a method that works. Local little ones are steamed, then immediately cut in half, brushed with veg oil and roasted in cast iron at 375 for 15min, shake, then until browned. The outside are crusty and the inside like pillows

[BeeZee]

I did not prepare these, but since they were consumed close to lunch time, I'm calling it lunch. Local baker only open Friday and Saturday 10am-2pm (or until sold out), you can check her out on Instagram @piegirlnj.

She makes some more unusual combinations of flavors, but not too "out there", sweets and savories. Some photos attached from the shop along with my take out box.

I got a slice of pear/frangipane pie; cranberry maple scone; Italian plum torte (the Marion Burros type).

The scone had outrageous crust, it was verging on well-done, which I love. The plum torte was delish. The pie crust was slightly tough, if I'm being nit-picky. But for $6 a pop, I'm entitled to say it.

 

[zend]

Keto moussaka. Minced lamb, beef, onions, cinnamon, cumin, sliced eggplant, purreed tomatoes. Used mozzarella and "cașcaval" (Balkan yellow cheese) instead of the Bechamel.

 

Edited October 11 by zend (log)

[Shel_B]

I haven't had these in more than a decade. They were somewhat of a staple in our home when I was a kid. I didn't know they were still in business. They're not as tasty or texturally satisfying as I recall, and they weren't that great when I was 13 years old, either. But there they were, on an end display in the market this morning, and I just had to try 'em. I'm good for another decade ...

 

Edited October 12 by Shel_B
typo (log)

[KennethT]

21 minutes ago, Shel_B said:

I haven't had these in more than a decade. They were somewhat of a staple in our home when I was a kid. I didn't know they were still in business. They're not as tasty or texturally satisfying as I recall, and they weren't that great when I was 13 years old, either. But there they were, on an end display in the market this morning, and I just had to try 'em. I'm good for another decade ...

 

Same with me - we used to have them every Friday night when my parents went out for dinner without us and we stayed home with a babysitter.  Several years ago I was experimenting with a chocolate filled with what my memory was of Twinkie filling, which I hadn't had in 20 years.  So beforehand, I broke down and bought one and the filling was very different from my memory - I remembered it being light and fuffy, when in fact it was greasy and unpleasant.

[Shel_B]

3 minutes ago, KennethT said:

Same with me - we used to have them every Friday night when my parents went out for dinner without us and we stayed home with a babysitter.  Several years ago I was experimenting with a chocolate filled with what my memory was of Twinkie filling, which I hadn't had in 20 years.  So beforehand, I broke down and bought one and the filling was very different from my memory - I remembered it being light and fuffy, when in fact it was greasy and unpleasant.

Do you think your taste has changed or that the product has changed?  For mself, I think it may be some of both.

[KennethT]

4 minutes ago, Shel_B said:

Do you think your taste has changed or that the product has changed?  For mself, I think it may be some of both.

I honestly couldn't tell you. I'm sure my tastes have changed - I don't like things nearly as sweet as I used to just for starters.  Part of me thinks that the Twinkie filling probably hasn't changed in 30 years but without a time machine, or a former Hostess employee, I would have no way of knowing for sure.

[YvetteMT]

I dunno the last time I had Entemenns, let alone a twinkie. At least 20 years for either. 

 

Lunch today- salad with romaine, ski ham, onion, green olives,  red pepper, hb eggs. Ranch. 

[gulfporter]

Grilled hot Italian sausage topped with goat cheese.  

 

 

[liuzhou]

Seafood fried rice. Squid, shrimp, scallops.