Lunch 2024

[Shel_B]

Pasta with 'Nduja

 

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 August 16 by Shel_B
typo, adjust image (log)

[OlyveOyl]

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.

[YvetteMT]

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

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

 

one of these guys-caught off the WA coast.

[liuzhou]

A childhood memory. Beanz meanz Heinz

 

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

 

 

 

 

 

[OlyveOyl]

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.

[Shel_B]

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.

😍👏

[OlyveOyl]

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 .

[Shel_B]

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 .

😍👏 Another beauty!

[OlyveOyl]

@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.

[Smithy]

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.

[MaryIsobel]

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.

 

 

 

 

 

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.

[OlyveOyl]

@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 August 24 by OlyveOyl (log)

[OlyveOyl]

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.

 

[KennethT]

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

 

Rougiamo with lamb and lots of cumin and fennel seeds.

 

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.

[weinoo]

On 8/25/2024 at 3:15 PM, KennethT said:

but for some reason it always gives me indigestion.

 

Oh yeah it does!

[liuzhou]

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 place. Rice noodles, pork, pickled cowpeas, mustard greens, garlic, chilli. Good broth.

 

 

 

Edited September 2 by liuzhou (log)

[liuzhou]

柳州螺蛳粉 (liǔ zhōu luó sī fěn).

 

 

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

 

 

[Neely]

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. 
 

[rotuts]

@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 August 31 by rotuts (log)

[KennethT]

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...

[C. sapidus]

Rainbow Swiss chard, shallots, garlic, and Thai bird chiles over leftover lamb and mushroom with pasilla chile sauce. Feta cheese.

 

[johnnyd]

Lobster over corn puree, with sage, chives garlic butter sauce, and some great tennis

 

 

[OlyveOyl]

Lunch today was mortadella , burrata and pistachio pesto on sesame bread.

Tangerine curd tarts, blueberries and crushed pistachios were the mini tarts for dessert.

[Dejah]

Found some leftover Chinese BBQ duck bones and bits in the freezer. Made the most flavourful congee with slices of ginger.

Didn't need any add-ons, but couldn't resist a century egg. Hubby also had Chinese crueller.
                                                                          

 

 

[C. sapidus]

Zucchini al mojo de ajo, a longtime favorite. Garlic sliced, fried, and removed while the zucchini sweats. White onion, bird chiles, and zucchini sauteed. Finished with lime juice, cilantro, thyme, Mexican oregano, black pepper, and the fried garlic, and topped with crumbled feta.