Lunch 2025

[YvetteMT]

4 minutes ago, Smithy said:

 

"Rivels"? More information, please. And is that a plural word or singular, as in one could have "a rivel"?

 Kind of a drop dumpling or spaetzel. Flour,egg, salt mixed until it comes together.  Drop teaspoon-ish size globs into slow boil/heavy simmering broth/soup.

 

My grams version is onion, celery, carrot sautéed in butter.  Add bacon, potatoes and chicken stock, simmer until everything is tender.  Then add the rivels and simmer until they are cooked.  Her's were very soft and pillowy. I make mine with much more chew,  she was always upset when hers turned out chewy .

 

I guess rivel would be singular. In my family rivels referred to both the soup and the rivel pieces themselves. 

[C. sapidus]

Chorizo, shrimp, and zucchini tacos with shallot, garlic, bird chiles, thyme, Mexican oregano, and a splash of half-and-half.

 

[Raamo]

I've posted this recipe before:  https://www.seriouseats.com/new-orleans-style-red-beans-rice-recipe

 

 

Finished portion which we had for lunch.

 

 

I took some pictures while cooking:

 

We use 2 large le creuset dutch ovens each has 1 lbs (dried bean weight) along with other things in recipe.  We don't cook the sausage in the pot instead we use a ham hock or in this case the bone joint end of a ham.

 

Once it cooked for a few hours then reduced a lot the two pans were combined:

 

 

That includes the container, so about 10 pounds.  ~3700 grams translates into 310 per pair of servings.  The 12 sausages I cooked sousvide and cooled.  1 per bag, 11 bags into the freezer, 1 portion was lunch today.

 

We do this every fall and enjoy it every few weeks until spring.