Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lunch 2024


liuzhou

Recommended Posts

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.

 

_20241103140755.thumb.jpg.f98410adfd54128958a864b78e688767.jpg

 

 

  • Like 7

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

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.

1

 

 

 

0

IMW bG - 1.jpeg

IMW pic - 1.jpeg

  • Like 12
Link to comment
Share on other sites

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.

IMG_7642.jpeg

IMG_7647.jpeg

IMG_7636.jpeg

  • Like 6
  • Delicious 3
Link to comment
Share on other sites

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.

IMG_7642.jpeg

IMG_7647.jpeg

IMG_7636.jpeg

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.

IMG_7642.jpeg

IMG_7647.jpeg

IMG_7636.jpeg

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!

  • Like 2
Link to comment
Share on other sites

@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.

  • Like 2
Link to comment
Share on other sites

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.

IMG_7654.jpeg

IMG_7652.jpeg

  • Like 4
  • Thanks 1
  • Delicious 3
Link to comment
Share on other sites

@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.

  • Like 1
Link to comment
Share on other sites

@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.

 

  • Like 2
Link to comment
Share on other sites

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:

 

Red_curry_scallop_202411.thumb.jpg.78c65b48f502de51b356aea63a95f1c2.jpg

Edited by C. sapidus
Spices (log)
  • Like 5
  • Delicious 2
Link to comment
Share on other sites

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.

IMG_7669.jpeg

IMG_7686.jpeg

  • Like 6
  • Delicious 1
Link to comment
Share on other sites

IMG_5041.thumb.jpeg.08a63f9d5e5e8b16704e152bc654677e.jpeg

 

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)
  • Like 5
Link to comment
Share on other sites

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. 

20241117_124838.thumb.jpg.368359e691117bb5f827f8d56176b51b.jpg

 

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

20241117_124622.thumb.jpg.2e4c52ffd548390a071d992ddc7e34e3.jpg

  • Like 5
  • Delicious 3

Hunter, fisherwoman, gardener and cook in Montana.

Link to comment
Share on other sites

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.

IMG_7724.jpeg

  • Like 5
  • Thanks 1
  • Delicious 2
Link to comment
Share on other sites

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. 

 

 

49EB6E8C-2988-469F-8B8F-B5DDC983B080.jpeg.8c3fd138b1d3301deaebffacc895ec02.jpeg

 

 

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

B250BA40-4736-40E4-84B9-20FCF87F7119.jpeg.89768443278e7c5925942d95f696bbd0.jpeg

  • Like 4
Link to comment
Share on other sites

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)
  • Like 2
Link to comment
Share on other sites

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,

  • Like 7
  • Delicious 1
Link to comment
Share on other sites

9 hours ago, rotuts said:

 

love to find boxed mushroom stock.

 

1 ) it probably does not come in low to no salt

 

2)  it probably is not available in the USA.

Available, but certainly not low in salt

https://www.pacificfoods.com/products/pacific-foods/organic-mushroom-broth/

  • Like 1

"Only dull people are brilliant at breakfast" - Oscar Wilde

Link to comment
Share on other sites

×
×
  • Create New...