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Lunch 2025

liuzhou

By liuzhou
in Cooking

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Shel_B

Shel_B

Posted
Posted
57 minutes ago, C. sapidus said:

I suppose I should call this "zucchini-enhanced crab dip". :laugh:

 

Zucchini - cubed, salted, rested, seared, and removed. Sauteed chorizo, shallot, jalapeno and bird chiles. Mixed in the zucchini and leftover crab dip. Tasty, but still pretty heavy.

 

 

 Hmmm ... you've given me an idea for later in the week.

  • Like 1

 ... Shel


 

OlyveOyl

OlyveOyl

Posted
Posted

Mortadella, provolone , pistachio pesto on Quinoa-sesame bread,

strawberries and sour cream for dessert.

The loaf was baked in a glass cylinder shaped mold, it has a thin crust and a little crunch from the sesame seeds and quinoa.

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  • Like 5
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  • Delicious 3
MaryIsobel

MaryIsobel

Posted
Posted
3 hours ago, C. sapidus said:

I suppose I should call this "zucchini-enhanced crab dip". :laugh:

 

Zucchini - cubed, salted, rested, seared, and removed. Sauteed chorizo, shallot, jalapeno and bird chiles. Mixed in the zucchini and leftover crab dip. Tasty, but still pretty heavy.

 

Zuke_crabdip_202506.thumb.jpg.838f36f4536b147d4aec4b485e20e995.jpg

I always feel a bit victorious when I scrabble something together with leftovers; some times I win, sometimes I lose - yours looks very good.

  • Like 1
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MaryIsobel

MaryIsobel

Posted
Posted
On 5/25/2025 at 5:40 AM, Anchobrie said:

yesterday a first home made for me

 

 

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My husband has been saying lately that he would love to try crayfish/crawdads/mudbugs. They are not easy to come by here - I have never seen them for sale. We had planned on taking a cruise out of New Orleans and spending a couple days before and after. Now, he that shall not be named is making us reconsider contributing to the economy in the US. When I was a kid, we used to catch mudbugs in the creek on our property but never considered eating them. We would catch them, put them in a bucket of water and then let them go back in the creek at the end of fthe day. I guess we didn't know that they were edible.

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MaryIsobel

MaryIsobel

Posted
Posted
1 minute ago, rotuts said:

@MaryIsobel

 

that's a good idea. tell your friends , ,,, etc.

 

they are quite tasty , are there any in CA ?

My husband grew up in Ontario and they called them crayfish - but his parents told him that they were not edible - maybe because of the water? Like I said, when I was a kid we called them mudbugs and they were again, not considered edible.

  • Sad 1
Ddanno

Ddanno

Posted
Posted
45 minutes ago, blue_dolphin said:

Lemon pasta with asparagus and tiny tomatoes 

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TJ's lemon torchetti pasta dressed with TJ's lemon pesto with asparagus, tiny orange tomatoes and a sprinkle of feta.

I've never seen that shape before, I bet it holds sauce like a champion

blue_dolphin

blue_dolphin

Posted
Posted
55 minutes ago, Ddanno said:

I've never seen that shape before, I bet it holds sauce like a champion

I haven’t seen this shape elsewhere either. It cooks up quickly, since it’s a little tube. I dressed this lightly but it has little ridges that hold onto the sauce, exactly as you say!

  • Like 1
MaryIsobel

MaryIsobel

Posted
Posted
2 hours ago, blue_dolphin said:

Lemon pasta with asparagus and tiny tomatoes 

IMG_5090.thumb.jpeg.441c120e0c5612d876ffb3d88f65b84f.jpeg

TJ's lemon torchetti pasta dressed with TJ's lemon pesto with asparagus, tiny orange tomatoes and a sprinkle of feta.

That is right up my alley - will put on the list or next week. I love lemon with pasta.

 

  • Like 1
Steve Irby

Steve Irby

Posted
Posted

I started to make a greek salad for lunch but it looked pretty boring.  I decided to gussy it up a bit by adding some fresh mint, basil, oregano and garlic chives along with domestic feta that I cubed and rolled in calico spice blend from Worldspice and includes purple sumac, mild red chile, dill weed, black sesame, and sea salt .   I dressed the romaine prior to assembly with oil and vinegar and finished the salad with a feta and goat cheese dressing.  The dressing was made by adding feta with brine, goat cheese and a clove of garlic to my almost empty mayo container and emulsyfing with my stick blender.

 

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  • Like 10
  • Delicious 2
Smithy

Smithy

Posted
Posted

Nice job on gussying, @Steve Irby! (I love that word. 😀 )

  • Like 2

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Smithy

Smithy

Posted
Posted

I've had a hankering lately for a Reuben sandwich, as mentioned here in the sous vide topic, but haven't gotten around to cooking a corned beef (with or without sous vide help) yet. Yesterday I gave in and bought a Reuben sandwich at my favorite grocery store, and waited while they grilled it in their panini press.

 

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Know what? I like mine better! Time to get going on that corned beef.

  • Like 8
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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

OlyveOyl

OlyveOyl

Posted
Posted

Chicken salad in pita, roasted carrots, feta, mint, chervil and potato salad.

Dessert was rhubarb raspberry sorbet with a little rhubarb/raspberry compote.

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  • Like 6
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Shel_B

Shel_B

Posted
Posted
2 hours ago, Smithy said:

I've had a hankering lately for a Reuben sandwich, as mentioned here in the sous vide topic, but haven't gotten around to cooking a corned beef (with or without sous vide help) yet. Yesterday I gave in and bought a Reuben sandwich at my favorite grocery store, and waited while they grilled it in their panini press.

 

20250605_133458.jpg

 

Know what? I like mine better! Time to get going on that corned beef.

That's a pretty poor looking Reuben sandwich. The cheese doesn't even look well melted. I'm sure yours would be measureably better. I'm old school, Reubens have no business being on/in/under/near a panini press.

 ... Shel


 

Smithy

Smithy

Posted
Posted

Thanks. I'll be sure to post one of mine when I've made it. 

 

But...

2 minutes ago, Shel_B said:

I'm old school, Reubens have no business being on/in/under/near a panini press.

 

Why? Don't you like them grilled somehow?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Shel_B

Shel_B

Posted
Posted
4 minutes ago, Smithy said:

Thanks. I'll be sure to post one of mine when I've made it. 

 

But...

 

Why? Don't you like them grilled somehow?

Love 'em grilled, just not with a panini press.

  • Like 1

 ... Shel


 

MaryIsobel

MaryIsobel

Posted
Posted (edited)
23 minutes ago, OlyveOyl said:

Chicken salad in pita, roasted carrots, feta, mint, chervil and potato salad.

Dessert was rhubarb raspberry sorbet with a little rhubarb/raspberry compote.

IMG_9103.jpeg

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All looks lovely - I love rhubarb. Is lunch your main meal of the day? Just asking because I have neither the will nor the inclination to make a lunch like that followed by dinner. As we get older, I find that we don't care for nor have the appetite for a heavy dinner so Iam trying to lean toward a filling lunch. Problem with that is that my husband is usually involved in a project and is reluctant to stop for lunch but then he is tired when it comes to dinner.

Edited by MaryIsobel (log)
  • Like 2
OlyveOyl

OlyveOyl

Posted
Posted

@MaryIsobel Yes, lunch is our main meal, supper is a smaller portion type of meal of whatever I feel like making.  We like a lighter meal in the evening.  Works well for us.  But we are also flexible, and switch things around!

  • Like 2
Anchobrie

Anchobrie

Posted
Posted
On 6/3/2025 at 3:24 PM, MaryIsobel said:

My husband has been saying lately that he would love to try crayfish/crawdads/mudbugs. They are not easy to come by here - I have never seen them for sale. We had planned on taking a cruise out of New Orleans and spending a couple days before and after. Now, he that shall not be named is making us reconsider contributing to the economy in the US. When I was a kid, we used to catch mudbugs in the creek on our property but never considered eating them. We would catch them, put them in a bucket of water and then let them go back in the creek at the end of fthe day. I guess we didn't know that they were edible.

You may feel better to travel south sooner than you think. I have been eating mudbugs all my life. It is a social thing also :)

MaryIsobel

MaryIsobel

Posted
Posted
36 minutes ago, Anchobrie said:

You may feel better to travel south sooner than you think. I have been eating mudbugs all my life. It is a social thing also :)

We grew up in a world of strange, just accepted information. Go outside on a cold day with wet hair? You will get pnumonia. Sit on cold cement? You will get hemorroids. The best one was when my husband was about 6 he developed a stye and his mother asked "have you been peeing on the side of the road? Funny thing is that both of our mothers were nurses!

  • Haha 2
dans

dans

Posted
Posted (edited)
15 hours ago, Shel_B said:

Love 'em grilled, just not with a panini press.

Panini presses are a tool of the devil.  Too often I've ordered grilled cheese, tuna melts, etc. only to find they been put through the devil's press

Edited by dans (log)
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Shel_B

Shel_B

Posted
Posted
3 hours ago, dans said:

Panini presses are a tool of the devil.  Too often I've ordered grilled cheese, tuna melts, etc. only to find they been put through the devil's press

I don't see them in so harsh a light.  For some types of sandwiches, however, they seem inappropriate. Some items need more "air" in the ingredients, and the press may squeeze out that air, or space.  The sauerkraut in a Reuben is an example of that, although Smithy's sando didn't seem too bad in that regard. OTOH, I've seen sandos that were much worse. IMO, for certain things, Old Skool is the way to go.

  • Like 1

 ... Shel


 

blue_dolphin

blue_dolphin

Posted
Posted
3 hours ago, Shel_B said:

Some items need more "air" in the ingredients, and the press may squeeze out that air, or space.  The sauerkraut in a Reuben is an example of that

Good point.  I’m not a panini press hater but it’s not the right tool for every sandwich.  
 

Today, I made Ottolenghi's Fried scallops with saffron potatoes, asparagus and samphire and did a miserable job of plating and didn’t have the pan hot enough for an attractive sear on the halibut cheeks that I substituted for the scallops.  

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No matter, it was very delicious.  The cheeks were perfectly, if not stunningly cooked.  The spuds, asparagus and samphire are a great combo.  Per the recipe, each serving is to be topped with 1 tsp of the aioli you make with gently roasted garlic.  A rather stingy amount in my book as it goes with everything on the plate.  The garnish was supposed to be 5 mm cubes of fresh tomato but I threw in a handful of tiny orange tomatoes instead. 

  • Like 4
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Ddanno

Ddanno

Posted
Posted
1 hour ago, blue_dolphin said:

Good point.  I’m not a panini press hater but it’s not the right tool for every sandwich.  
 

Today, I made Ottolenghi's Fried scallops with saffron potatoes, asparagus and samphire and did a miserable job of plating and didn’t have the pan hot enough for an attractive sear on the halibut cheeks that I substituted for the scallops.  

IMG_5098.thumb.jpeg.78a1ed1530e57216a04ad810c1914b19.jpeg

 

No matter, it was very delicious.  The cheeks were perfectly, if not stunningly cooked.  The spuds, asparagus and samphire are a great combo.  Per the recipe, each serving is to be topped with 1 tsp of the aioli you make with gently roasted garlic.  A rather stingy amount in my book as it goes with everything on the plate.  The garnish was supposed to be 5 mm cubes of fresh tomato but I threw in a handful of tiny orange tomatoes instead. 

 

Are scallops and halibut reasonably cheap where you are? They're on the upper end of the seafood price scale (ho ho pun very much intended) over here

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