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Lunch 2024

liuzhou

By liuzhou
in Cooking

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OlyveOyl

OlyveOyl

Posted
Posted

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. 

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OlyveOyl

OlyveOyl

Posted
Posted

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.

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  • Like 5
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rotuts

rotuts

Posted
Posted (edited)

I had some spinach and some Campari tomatoes

 

what were getting a little tired :

 

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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 )

 

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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 by rotuts (log)
  • Like 7
Shel_B

Shel_B

Posted
Posted (edited)

Almost Vegetarian Chili: Used collagen-rich chicken stock for

added mouth feel and extra yumminess.

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Edited by Shel_B
typo (log)
  • Like 7

 ... Shel


 

OlyveOyl

OlyveOyl

Posted
Posted

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.

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  • Like 10
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gfweb

gfweb

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

It's missing the ketchup!

and onions

Shel_B

Shel_B

Posted
Posted

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.

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  • Like 6

 ... Shel


 

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Insalata Caprese

 

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

 

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  • Like 6

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Neely

Neely

Posted
Posted

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. 
 

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  • Like 9
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OlyveOyl

OlyveOyl

Posted
Posted

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.

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  • Like 8
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YvetteMT

YvetteMT

Posted
Posted
1 hour ago, johnnyd said:

 roasted potatoes 

I would pay good money for those potatoes!

  • Like 1

Hunter, fisherwoman, gardener and cook in Montana.

johnnyd

johnnyd

Posted
Posted
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

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

BeeZee

BeeZee

Posted
Posted

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.

 

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  • Like 7
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"Only dull people are brilliant at breakfast" - Oscar Wilde

zend

zend

Posted
Posted (edited)

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

 

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Edited by zend (log)
  • Like 12
Shel_B

Shel_B

Posted
Posted (edited)

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 ...

 

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Edited by Shel_B
typo (log)
  • Like 2
  • Haha 2

 ... Shel


 

KennethT

KennethT

Posted
Posted
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 ...

 

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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

Shel_B

Posted
Posted
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.

  • Like 1

 ... Shel


 

KennethT

KennethT

Posted
Posted
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

YvetteMT

Posted
Posted

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. 

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Hunter, fisherwoman, gardener and cook in Montana.

gulfporter

gulfporter

Posted
Posted

Grilled hot Italian sausage topped with goat cheese.  

 

 

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