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Anna Blume

Lunch - The Mid-Day, Polyphonic Food Blog

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Leftover turkey chili with added homemade roasted tomatillo salsa and topped with a fried egg

Tostitos and roasted tomatillo salsa

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^Ymmm! After finding Montasio Medio at the WFM at Friendship Heights, frico w leftover spare rib/smothered cabbage dish, sage, parsley and both pink-fleshed (Quaker Valley Farm & Orchard--so pretty) and one white potato. Bed of watercress.

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Leek and potato soup with manchego on the side. The university is closed and it's too cold to work in the yard. May as well cook all day. :)

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So for Christmas lunch I did lasagne as discussed earlier in the Simmering thread. At Anna Blume's suggestion, I was guided by Lynne Rossetto Kasper. I largely followed her recipe "Lasagne of Emilia-Romagna" on p. 165 of The Splendid Table, but with plain home-made egg pasta rather than spinach pasta. That recipe in turn uses the "Country-Style Ragu" on p. 48, which I followed with a couple of changes: I had some guanciale, so I used that instead of pancetta, and I left the veal out of the ground meat, which otherwise was beef chuck, pork loin, and prosciutto. I also found that LRK's 50 minutes in a 350-degree oven, 40 minutes covered, 10 minutes uncovered, would have been too much. Judging by taking the temperature with an instant-read thermometer, 25 minutes covered and then 10 minutes uncovered was just right. Served with a bottle of Luigi Einaudi dolcetto, which I had bought two bottles of to serve with lasagne for Christmas lunch in 2009 on Dean Gold's recommendation, but had only opened one. It was a 2007, and was even nicer with two more years in the bottle. Also had a lovely salad of rocket and lamb's lettuce dressed with olive oil and lemon juice, which was provided by my mother.

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Telecommuting on a cold, cold day, so lunch from the fridge. Salad of mixed lettuces and endives with toasted pecans, cara cara orange, dried cranberries, goat's cheese, and a tarragon vinaigrette. I need to do a pantry challenge and use up the odds and ends in the house.

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My lunches have consisted of leftover paella for some time now - today vegetarian, previously chicken/shrimp/chorizo. I'm making the paella as a fundraiser for our upcoming marathon in Madrid, and whenever I don't sell a whole batch, the unsold portions wind up feeding me and my husband. Not a bad deal, though I am getting a little weary of the dish (even though it is delicious, if I do say so myself).

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I recommend stuffing leftover braised greens (dry, chopped or not) and bacon in between two layers of really good, melty cheese for a grilled cheese sandwich. I my case: Struan bread, buttered pan, and Keswick's Wallaby cheese.

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Today: Sous-vide "braised" pork belly (Red Apron--very loinish, meaty slices, though, w slabs of crisping fat concentrated on one end) over butternut-turnip-apple hash w a hard cider gastrique. Ripped off a photo of dish at PS 7.

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Burning-lip hippie chili mixed w scallions, sour cream and cubes of Dragon's Breath cheese.

Doctored the old Moosewood recipe that substitutes coarse bulgur for ground meat in a very midwestern/east coast concept of chili w tomatoes and beans. Instead of bulgur, the whole wheat couscous that I never touch and all the chopped bell peppers from CSA shares frozen last November. Since I use dried chilies instead of keeping chili powder on hand, I decided to throw in a couple of teaspoons of chili from a package of ground spices sold to tourists in Thailand which turned out to be fresher and stronger than anticipated.

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Fresh apricots in 2% Fage yogurt

Banana bread

Leftover chicken tostadas, rice and pinto beans

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Leftover pork from last night

Brussels sprout hash

One of the things I love about teleworking is being able to actually cook something for lunch, rather than reheat in the microwave. (Okay, I just reheated the pork, but veggies are just sooooo much better made fresh.)

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Wonderful salad of baby Tuscan kale, shredded roasted chicken, tesa, slivers of red onion, grated Korean radish and avocado, inspired, I am sure, by the chicken salad in the first Union Square Cafe cookbook. I don't know how I'll cope when Meyer lemon season ends.

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Crab cake sandwiches (on baguette sections)

Chicken - mushroom soup

Grapes

Christmas cookies (yep, we've still got Christmas cookies and they're still surprisingly fresh)

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Reubens (corned beef and cabbage!) and potato chips for St. Patrick's Day.

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Today's Well-dressed Burrito (still in the alley) is the slow-roasted pork with tomatillo salsa and plantains. SO good!!

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Huge salad of blanched Red Russian kale florets, sizzled red spring onions, slivers of Tuscan kale, Irish brown bread as croutons anchovies and burrata. Champagne mango. And later, four squares of Politically Correct chocolate (Divine, Dark with Mint--like Girl Scout cookies only better) and half a cup of coffee.

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After packing myself a totally appropriate and well rounded lunch, I went downstairs to our deli and got a chicken filet sub. Fried chicken breast pieces with lettuce, tomato and mayo on a sub roll. I haven't eaten something like that in so long. And it was good, worth the work out that will be done later to counter out those calories. Every now and then you just have to have something you want, but don't need.

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A few Carr's water crackers with unsalted butter

Small piece of leftover leg of lamb

Leftover artichoke square

More than I usually eat for lunch. I guess I was hungry :unsure:

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Peanut butter and jelly on toasted raisin bread*

Fruit salad (strawberries, blueberries, and pineapple, in 2% Fage yogurt with a drizzle of blue agave syrup)

*Skippy, Smucker's strawberry, and Pepperidge Farm

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