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Lunch 2024

liuzhou

By liuzhou
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liuzhou

liuzhou

Posted
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Posted

Seafood fried rice. Some prawns that weren't enough for a meal on their own, supplemented by dried scallops and smoked oysters. Chilli, garlic, chives.

 

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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MaryIsobel

MaryIsobel

Posted
Posted

Husband is still in hospital - will be 11 days tomorrow, when he is expected to be released (aka discharged.) In the mean time I am gettin my fill of Indian food, which he does not care for. Tried a new place in our little town today. Mango chicken curry, rice, naan, pickled veg and coriader mint chutney (I could drink that stuff) Will likely do me for lunch and dinner today and lunch tomorrow - all for 21.00CDN.

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OlyveOyl

OlyveOyl

Posted
Posted

San Marzano tomato tart, tapenade, whipped ricotta with fresh herbs and Asiago.  This was brushed with basil oil and sprinkled with basil.

Little  Gem lettuce with walnuts and vinaigrette.

Blackberry, pear, hazelnut cake for dessert.

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MaryIsobel

MaryIsobel

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Posted
5 hours ago, OlyveOyl said:

San Marzano tomato tart, tapenade, whipped ricotta with fresh herbs and Asiago.  This was brushed with basil oil and sprinkled with basil.

Little  Gem lettuce with walnuts and vinaigrette.

Blackberry, pear, hazelnut cake for dessert.

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5 hours ago, OlyveOyl said:

San Marzano tomato tart, tapenade, whipped ricotta with fresh herbs and Asiago.  This was brushed with basil oil and sprinkled with basil.

Little  Gem lettuce with walnuts and vinaigrette.

Blackberry, pear, hazelnut cake for dessert.

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Your desserts have inspired me to seek out smaller baking pans. I love to bake but goodness knows my husband and I don't need a full size dessert between the two of us and not all things freeze well, so thank you!

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OlyveOyl

OlyveOyl

Posted
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@MaryIsobel so happy you were inspired, it’s so much more pleasant to have small amounts of baked goods and other things. I had to transition down from six so it took a while but now i happily bake for two! The tomato tart is an 8” but I sometimes make a 6”.  I pretty much cut most 9” cakes into a 6” one.

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OlyveOyl

OlyveOyl

Posted
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Grilled cheese on brioche, TJ’S Monterey Jack and their French brioche bread.

Red cabbage salad,raw pumpkin seeds, pink lady apple, vinaigrette .

Apple Tarte du jour, caramel, brushed with apricot jam thinned with Lairds Apple Brandy.

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rotuts

rotuts

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@OlyveOyl

 

what sort of brioche bread from TJ's were you working with ?

 

I recall a loaf ?  what that it ?

 

how do you think that TJ's BB would work in a Panini Press ?

 

Ice always liked their MJ.  and pick ladies , which were new to me.

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OlyveOyl

OlyveOyl

Posted
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@rotuts The brioche loaf was the French Brioche loaf with which I usually make French toast 😆 , but I was using it up and tried it with the truffled MJ. I did not press the grilled cheese as I normally do, but just gave it a very thin coating of mayo and slow grilled it, melted nicely. Since it’s a soft, squishy bread I think it would probably compact greatly in a panini press but certainly worth a try if you happen to have some.

i was trying out the Pink Ladies to see if they held their shape, (as most ladies would like to do) and they baked up very nicely besides being pleasant in the salad.

 

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C. sapidus

C. sapidus

Posted
Posted (edited)

Red curry bay scallops with French beans and roasted chile Poblano. Pureed red curry paste with garlic, ginger, shallots, and jalapenos. Seared the scallops and green beans, fried the paste with cayenne, white pepper, and turmeric, added coconut milk, and then adjusted to taste with tamarind, palm sugar, and fish sauce. Fresh Thai basil or cilantro would have been nice additions, if we had any.

 

With a houseful of mild eaters at the moment, I needed a spicy Thai curry fix. :smile:

 

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Edited by C. sapidus
Spices (log)
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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

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OlyveOyl

OlyveOyl

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Asian style meat sauce, lamb,garlic, ginger, onion. Gochjang, soy, brown sugar, tomato paste added to browned meat and aromatics. Served over squiggly noodles with sesame seeds, peanuts.

And a slice of apple walnut streusel tart was welcome after the slightly spicy noodle dish.

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rotuts

rotuts

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Id like to claim this is French bread w pate .\\

 

it close enough for me :  TJ's caramelized ciabatta onion bread , sliced and CSO toasted

 

along w a slice of Jones' scrapple , AirFried .  Window green onions 

 

delicious .

Edited by rotuts (log)
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YvetteMT

YvetteMT

Posted
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Friend said "charcuterie board doesn't cover it, charcuterie table is more apt".

Missing-salmon dip, a hunk of smoked salmon, apple pie goat cheese (which was fabulous!) and a bowl of crackers. (And yes, the Halloween tablecloth is still on)

3 salami, ham, prosciutto. Jarlsburg, medium cheddar, horseradish chive,  and tomato basil. 

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Mozzarella balls, artichoke hearts, marinated mushrooms,  pickled onions,  cowboy candy, brie, bread and butter pickles,  baby spicy dills, olives and mozz roll with pepperoni.

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Hunter, fisherwoman, gardener and cook in Montana.

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OlyveOyl

OlyveOyl

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Lunch today was sliced chicken sandwiches on Oatmeal Irish Soda bread, loose leaf lettuce from the FM , pickles  made in casa. Bread was made in a loaf pan rather than the usual freeform for ease of slicing for sandwiches, also makes excellent toasts.

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Neely

Neely

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Posted

Lunch today was very simple. A slice of ham, sourdough bread and homemade Cole slaw with radishes… no mayo… olive olive and ACV with salt and pepper as dressing. 

 

 

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Followed by a large slice of apple and pineapple crumble tart. Coconut in the crumble as well. 
 

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Neely

Neely

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Sorry @rotuts it’s ACV  not AVC

 

Quote “ … olive oil and ACV with salt and pepper as dressing “

 

I thought ACV was the generally accepted acronym for Apple Cider Vinegar. Mind you I don’t like acronyms and rarely use them. What happened here shows a good reason why I think they are confusing. 

Edited by Neely (log)
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Neely

Neely

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I had a craving for mushroom risotto and started preparing the chopped up onion and mushrooms only to find that I didn’t have any Arborio rice in the pantry…blast. However had some Orzo / Ricini, so made mushroom orzo and I thought it was delious. Nice and creamy like a good risotto should be and the orzo was still a little al dente. 0C004028-9F58-47B8-89E8-19C1F51E0CE8.jpeg.dce7e30fde48c2c9dc1c081171bc8c74.jpegVery quick to make. 

I cooked the orzo in some mushroom stock from a box and added it to the mushrooms and onions sautéed in butter. Salt, pepper and parsley. The boxed mushroom stock gave so much mushroom flavour,

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