Lunch 2025

[Raamo]

So my wife is making a bean recipe for tonight that calls for tomatoes..

 

Can she opened had the tomatoes packed in puree.  So I took a small head of garlic + hot pepper flakes in olive oil.

And added the tomato puree and some cut up tomatoes (she didn't need all of them).  Finish with basil (fresh plant in the kitchen keeps on giving), salt, tiny bit of sugar, small splash of red wine vinegar.

 

Wow - amazing full tomato flavor sauce this is!

[liuzhou]

川香无骨鸡柳卷饼 (chuān xiāng wú gǔ jī liǔ juǎn bǐng), Sichuan boneless chicken salad wrap. Nicely spicy.

 

From the restaurant downstairs.

 

 

Had two. $1.65 USD each.

 

 

 

 

Edited Saturday at 07:17 AM by liuzhou
Replaced wrong image. (log)

[KennethT]

  On 4/5/2025 at 7:13 AM, liuzhou said:

川香无骨鸡柳卷饼 (chuān xiāng wú gǔ jī liǔ juǎn bǐng), Sichuan boneless chicken salad wrap. Nicely spicy.

 

From the restaurant downstairs.

 

 

Had two. $1.65 USD each.

 

 

 

 

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This looks a lot better (to me) than what we call "chicken salad" here in the US, which is basically chicken bound together with a thick mayo glop.

[liuzhou]

  On 4/5/2025 at 1:52 PM, KennethT said:

This looks a lot better (to me) than what we call "chicken salad" here in the US, which is basically chicken bound together with a thick mayo glop.

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Yes. Very different. Although, they do offer a choice of dressings. I'll check tomorrow what they are and let you know. I went with the basic 'special Sichuan style'. 

Edited Saturday at 02:10 PM by liuzhou (log)

[Smithy]

  On 4/5/2025 at 1:52 PM, KennethT said:

This looks a lot better (to me) than what we call "chicken salad" here in the US, which is basically chicken bound together with a thick mayo glop.

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  On 4/5/2025 at 2:09 PM, liuzhou said:

 

Yes. Very different.

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It all looks good. What is the wrapper? 

[liuzhou]

  On 4/5/2025 at 2:11 PM, Smithy said:

 

 

It all looks good. What is the wrapper? 

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It's basically a thin wheat pancake.

[Raamo]

From Pastry School (eG-friendly Amawzon.com link)

 

Beat and onion Tart.

 

 

It's got puff pastry on the bottom,

 

Next time we'll likely not invert it:

 

 

None the less it was VERY tasty

Edited Saturday at 06:34 PM by Raamo (log)

[Neely]

This lunch was a ‘sort of’ congee made from left over cooked rice. Added green curry paste, pieces of chicken, soy sauce, fish sauce. It cooked together nicely smooth and porridge like and made me want to try the real thing which I’ve never had. Sprinkled my pickled red onions on top. 
 

[OlyveOyl]

Lunch yesterday was  strozzapreti  with almost marinara sauce as I added a crumbled piece of meatloaf to it just prior to serving.  Topped with freshly made ricotta, pecorino, basil and a generous splash of Portuguese evoo.

 

Petit popovers for dessert filled with lightly sweetened yogurt and berries.

 

Edited Sunday at 03:07 PM by OlyveOyl (log)

[C. sapidus]

Kielbasa and roasted chile Poblano with cilantro, Mexican oregano, and a sauce of sauteed onion, garlic, and long red chiles, blended with chopotle in adobo and crushed tomato. Toppped with minced red onion, crumbled feta, and fried ripe plantains. Nice mix of hot-smoky-sweet-salty-pungent flavors.

 

[OlyveOyl]

 

Tortellini en brodo, with zucchini, tomato and diced chicken .

  House made chicken broth in the instantpot,  grated Parmesan on top.

Edited Monday at 09:23 AM by OlyveOyl (log)

[pastameshugana]

  On 4/6/2025 at 2:22 PM, OlyveOyl said:

 

 

 

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The popovers look amazing!

 

[OlyveOyl]

@pastameshugana Thank you, I also like to fill them with savory options, they are nice and crisp and hold up well.

[YvetteMT]

Today's work salad- olives, onion,  carrot, cauliflower,  radish,  pickled eggs, all piled on romaine.  

[C. sapidus]

Tuna salad with kimchee, pickled jalapenos, Tony Packo's sweet hot pickles, capers, mayo, white pepper, cayenne, gochujang, and hot sauce. Served on potato rolls with butter lettuce. I like the proportions roughly equal parts tuna and pickly things.

 

Edited Monday at 06:11 PM by C. sapidus (log)

[pastameshugana]

  On 4/7/2025 at 2:55 PM, OlyveOyl said:

@pastameshugana Thank you, I also like to fill them with savory options, they are nice and crisp and hold up well.

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Can you share your recipe/method for the popovers themselves?

[C. sapidus]

Bay scallops, kielbasa, and plantains, all seared and removed. Sauteed shallots, garlic, jalapeno, and a roasted chile Poblano, seasoned with black pepper and cayenne, mixed everything together, and finished with Asian basil. Lovely mix of flavors and textures, if I say so myself.

 

The discussion on scallops made me hungry for same.

 

[OlyveOyl]

@pastameshugana The recipe I use is from the King Arthur Flour website.  I follow it without deviation, the only exception for the petit popovers is a slightly lower temperature from the standard size. I make a small slit on the side to let any excess steam release at the finish of baking.  Half of the recipe makes 9-10 of the petit popovers.  The King Arthur site also gives instructions for using muffin tins in addition to popover pans.

  

[YvetteMT]

@C. sapidus between your lunch above and your usual breakfasts, I'd pay good money for a seat at your kitchen table!

 

 

And onto my work salad- romaine, radish, green olives, pickled beets, ham, pepitas, and poppyseed dressing.