lperry Posted June 6, 2013 Share Posted June 6, 2013 Working at home has culinary benefits. Lunch today was roasted tomato risotto redux as crispy pan-fried patties, romaine dressed in a sherry vinaigrette, and banana with homemade "nutella." Sparkling water in the glass, and a lovely lunch companion at the table. Link to comment Share on other sites More sharing options...
bettyjoan Posted June 10, 2013 Share Posted June 10, 2013 Made a whole bunch of pasta salad for lunches and a Wolf Trap picnic this week - elbow macaroni with peas, green and red onions, parsley, red bell peppers, lemon zest, and a cream cheese/dijon/sour cream/shallot/lemon juice dressing. Sprinkled a few chopped bacon pieces over top as well. With a grilled chicken breast, beats most any lunch in the area! Link to comment Share on other sites More sharing options...
lperry Posted June 12, 2013 Share Posted June 12, 2013 Korean chapchae noodles chopped up and mixed with green peas, julienned carrot, and a peanut/lime dressing. I like room-temperature noodle salads in the summer. Light but filling, and enough carbs to fuel the evening's run or bike ride. 2 Link to comment Share on other sites More sharing options...
lperry Posted June 15, 2013 Share Posted June 15, 2013 Grilled manchego with chipotle tomato jam on multi-grain bread Diced avocado and palmito in dijonnaise Link to comment Share on other sites More sharing options...
Pat Posted June 15, 2013 Share Posted June 15, 2013 Italian hoagies* Dill pickles (Bubbies) Route 11 Pickle flavored potato chips *Costco hoagie rolls (eh, but serviceable), vinaigrette with fresh oregano and garlic, shredded lettuce, prosciutto, bresaola, provolone, peperoncini, banana pepper slices, tomato slices. Very good. Very filling. Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 16, 2013 Share Posted June 16, 2013 A kind of leftovers salad: chopped roast pork and kale tossed with orzo, all from last night, plus a bit of feta Link to comment Share on other sites More sharing options...
LauraB Posted August 11, 2013 Share Posted August 11, 2013 For lunch today: BLTs. Summer would not be complete without a few BLTs. Everything on it was bought this morning at the Dupont Farmers Market. Bacon: Benton Bacon from EcoFriendly Lettuce: Loudoun Lettuce and Onion Microgreens from Endless Summer Harvest Tomato: Beefsteak from Spring Valley Farm Bread: Whole wheat, toasted, from Atwater's Dessert: a nap 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted August 11, 2013 Share Posted August 11, 2013 ^Laura--glad to see you are enjoying the bounty of the Dupont Market, now that you have moved in from the 'burbs! 1 Link to comment Share on other sites More sharing options...
LauraB Posted August 11, 2013 Share Posted August 11, 2013 ^Laura--glad to see you are enjoying the bounty of the Dupont Market, now that you have moved in from the 'burbs! Thanks, Zora! We are so happy with our new location. Walking to the Dupont Market on Sunday mornings? My version of paradise! Link to comment Share on other sites More sharing options...
bettyjoan Posted September 16, 2013 Share Posted September 16, 2013 Lunch yesterday (and today) - roasted chicken and white bean salad, with tomatoes, basil, and a lemon vinaigrette. Filling but light! Link to comment Share on other sites More sharing options...
Pat Posted September 24, 2013 Share Posted September 24, 2013 Lunch was leftover green bean and tomato salad and a slice of thick wheat bread (close to pumpernickel) with crunchy peanut butter and a drizzle of Nutella. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 25, 2013 Share Posted September 25, 2013 chicken tinga tacos made with TJ's crispy taco shells, shredded Costco rotisserie chicken mixed with homemade roasted tomato-tomatillo-fresh red chile salsa, guacamole, jack cheese, lettuce and pico de gallo fresh cranberry bean frijoles refritos Link to comment Share on other sites More sharing options...
lperry Posted September 30, 2013 Share Posted September 30, 2013 A quick and dirty marinara made from the ripest heirlooms on the counter, a splash of leftover red wine and rosemary olive oil, poured over spaghetti and topped with shavings of pecorino romano. A 15 minute lunch that was better than 95% of the restaurant food I've had this month. 2 Link to comment Share on other sites More sharing options...
bettyjoan Posted October 7, 2013 Share Posted October 7, 2013 Yesterday's lunch (and today's too) - stir-fried Chinese egg noodles with mushrooms. Easy and tasty, and hopefully good leftover! Link to comment Share on other sites More sharing options...
Pat Posted October 7, 2013 Share Posted October 7, 2013 I'm not sure if it was a late breakfast or early lunch, but first meal of the day: Â a banana, and a mix of succotash and macaroni and cheese that had been combined together in a leftover container (about 1/2 a cup total). Link to comment Share on other sites More sharing options...
hillvalley Posted October 10, 2013 Share Posted October 10, 2013 Lunch #1 during meeting #4 was peanut butter, honey and cinnamon on wheat bread. Lunch #2 during meeting #5 was french fries dipped in a ketchup, mayo, tabasco, and cumin concoction we make often in the dining hall. Link to comment Share on other sites More sharing options...
Pat Posted October 13, 2013 Share Posted October 13, 2013 Leftover quesadillas from last night's dinner Fusion tortilla soup [white rice cooked in chicken broth with Thai red chili paste, serrano pepper, kaffir lime leaves, parsley, and mint; leftover stir-fried pork, tofu, and vegetables added to broth and cooked rice; a squeeze of lime juice; topped with crushed tortilla chips] The soup was amazingly good. Link to comment Share on other sites More sharing options...
The Hersch Posted October 14, 2013 Share Posted October 14, 2013 Lunch today: Eggs florentine. I poached the eggs using Julia Child's technique: make a pin-hole in the large end of each egg shell; lower the eggs into boiling water and let them boil for ten seconds; remove them from the water; reduce heat so that the water is just below the simmer; add vinegar to the water; crack the eggs into the water from just above the water's surface; poach for 3 1/2 to 4 minutes, depending on the size of the eggs and the desired runniness. I had never actually tried this before, since it always sounded like an awful lot of folderol, but it's hardly any trouble and the eggs hold their shape beautifully. I don't think I'll ever do it any other way from now on. I made the hollandaise according to my own adaptation of Julia's method; she uses cold butter for the first addition to the egg yolk, and melted butter after; I use cold butter all the way. It works beautifully, it's easy to control the temperature (and avoid scrambled eggs), and you don't dirty a second vessel melting the butter. With a punctured yolk: 2 Link to comment Share on other sites More sharing options...
monavano Posted October 14, 2013 Share Posted October 14, 2013 ^ Looks amazing! I poached eggs this morning and I add vinegar to the water then crack each egg into a ramekin that gets lowered into the water, allowing the water to come in and gently wash the egg into the water. Worked nicely-- I tend to get feathery eggs, but these were really solid. Served Benedict style with last year's Easter ham leftovers and bernaise sauce. Link to comment Share on other sites More sharing options...
The Hersch Posted October 14, 2013 Share Posted October 14, 2013 Served Benedict style with last year's Easter ham leftovers and bernaise sauce. What, no picture? And really, last year's Easter (i.e., 2012) ham? Or last Easter (2013)? Do you freeze leftover ham successfully? (Well, it's not so much the freezing as the thawing and serving....) Link to comment Share on other sites More sharing options...
monavano Posted October 14, 2013 Share Posted October 14, 2013 Last Easter, so not that old! Ham freezes beautifully with the vacuum sealer. No pic today Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 14, 2013 Share Posted October 14, 2013 Awesome pic, Hersch. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 14, 2013 Share Posted October 14, 2013 I used to do variations of the method detailed above. Now I just break the egg directly into barely simmering water and start timing from there. 2-2 1/2 minutes later, out they go. Link to comment Share on other sites More sharing options...
lperry Posted October 14, 2013 Share Posted October 14, 2013 ^ Looks amazing! I poached eggs this morning and I add vinegar to the water then crack each egg into a ramekin that gets lowered into the water, allowing the water to come in and gently wash the egg into the water. Worked nicely-- I tend to get feathery eggs, but these were really solid. Served Benedict style with last year's Easter ham leftovers and bernaise sauce. Did you oil the ramekins? I want to try this method. I don't like those little tendrils. Link to comment Share on other sites More sharing options...
monavano Posted October 14, 2013 Share Posted October 14, 2013 Did you oil the ramekins? I want to try this method. I don't like those little tendrils. No and I don't think you'd need to since the water comes in and washes the egg out with it. That reminds me that I also tried the Saran wrap method. The first time I didn't spray the plastic and the egg got stuck. The second time I did spray, but the method was too much trouble. I think that knowing which pan works best, how much vinegar to add and just the right low simmer is the KISS for me. Link to comment Share on other sites More sharing options...
The Hersch Posted October 14, 2013 Share Posted October 14, 2013 Did you oil the ramekins? I want to try this method. I don't like those little tendrils. Why are you resisting St. Julia's technique? Link to comment Share on other sites More sharing options...
monavano Posted October 14, 2013 Share Posted October 14, 2013 Why are you resisting St. Julia's technique? I've get to get to confession! Link to comment Share on other sites More sharing options...
lperry Posted October 14, 2013 Share Posted October 14, 2013 Why are you resisting St. Julia's technique? I'm not resisting, it just hasn't worked really well for me the few times I've tried it. I've even done it counting along with her while playing the egg episode on the iPad. For some reason, probably operator error, the eggs I've used have become difficult to crack after the initial boiling, and it turns out pretty messy. Link to comment Share on other sites More sharing options...
lperry Posted January 5, 2014 Share Posted January 5, 2014 Home-canned tomato soup. Grilled manchego and home-canned tomato jam sandwiches. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 5, 2014 Share Posted January 5, 2014 chicken noodle casserole. like tuna noodle, but with homemade cream of mushroom "soup" made with homemade chicken stock, white wine, crimini and porcini mushrooms, onion, garlic and bechamel enriched with half-and-half and mascarpone. used up leftover poached chicken and a misguided chicken noodle soup with carrots, to which I had added way too many noodles. enhanced with frozen peas, chopped celery leaf, parsley and green onion, topped with panko. if asked for my definition of comfort food, I would point to this dish. I don't think I would ever make this from scratch, but it was a delicious way to repurpose leftovers Link to comment Share on other sites More sharing options...
The Hersch Posted January 14, 2014 Share Posted January 14, 2014 Spaghettini al pomodoro: Talk about simple pleasures. This was just chopped garlic sauteed in some good olive oil, and then a little 8-oz can of Sun of Italy tomato sauce (69 cents, I think?), salt and pepper, and a little dried oregano. Drain the pasta and toss with the sauce and some parmigiano, and dish it up with a little more cheese over the top. The only way this could have been improved would be with some flat-leaf parsley, but I didn't have any. I don't think I've ever enjoyed a plate of food more. Link to comment Share on other sites More sharing options...
porcupine Posted February 13, 2014 Share Posted February 13, 2014 A bowl of perfectly cooked jasmine rice, thanks to the new Zojirushi rice cooker that arrived a few hours before the snow. Link to comment Share on other sites More sharing options...
Pat Posted February 13, 2014 Share Posted February 13, 2014 Leftover chicken thighs Provencal over couscous Link to comment Share on other sites More sharing options...
The Hersch Posted February 13, 2014 Share Posted February 13, 2014 For my snow-day lunch, a soupe àl'ail gratinée, a garlic soup prepared in the manner of an onion soup. Strong chicken broth, a lot of sliced garlic briefly sautéed in olive oil, sliced shallot, parsley; toasted crusty bread floated on top with (cheap domestic) swiss cheese and parmigiano reggiano; run under the broiler. Link to comment Share on other sites More sharing options...
porcupine Posted April 10, 2014 Share Posted April 10, 2014 Salad of frisee, miner's lettuce, shaved Everona goat cheese, vinaigrette, bacon, and a duck egg quickly cooked in the bacon grease left in the pan. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 11, 2014 Share Posted April 11, 2014 Everona goat cheese Is Everona making goat cheese now? I haven't paid that much attention to what's going on with them since Pat Elliott died, but they were 100% sheepmilk cheese. Or was it Fire Fly goat cheese? I presume the cheese was "sourced" at the Dupont market, along with the mache and the duck eggs... Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 12, 2014 Share Posted April 12, 2014 Shrimp with baby spinach, caramelized pineapple, pickled kumquats and kumquat vinaigrette. Kumquat vinaigrette: 1 tablespoon honey, 3 tablespoons kumquat vinegar, 1/3 cup extra-virgin olive oil, sea salt and a pinch of piment d'Espelette. Pickled kumquats: 9 kumquats, 1/2 cup white wine vinegar heated until boiling, 2 crushed green cardamom pods. Combine all ingredients in a heat-proof container and cool. Set aside, covered, in the refrigerator for 48 hours. Recipe: http://www.nytimes.com/2006/02/26/magazine/26food.html (but slightly tweaked; the pineapple was caramelized in a heated skillet with a tablespoon of olive oil and a sprinkle of sea salt; the shrimp was fried in olive oil with some chopped garlic, sea salt, black pepper and parsley; I ditched the frisée and substituted baby spinach and arugula, and wilted those) Link to comment Share on other sites More sharing options...
porcupine Posted April 13, 2014 Share Posted April 13, 2014 Is Everona making goat cheese now? I haven't paid that much attention to what's going on with them since Pat Elliott died, but they were 100% sheepmilk cheese. Or was it Fire Fly goat cheese? I presume the cheese was "sourced" at the Dupont market, along with the mache and the duck eggs... erm.... you could be right about Everona. Pity I won't be at DM today to have a look. And yes, it was all sourced from DM. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 20, 2014 Share Posted April 20, 2014 Plain apple tart, vanilla ice cream Not the usual thing one might have for lunch, but it's satisfying -- particularly since I'm not a baker. I thought the dough came together beautifully, and that was a minor victory in and of itself. Recipe: pages 48-49 from http://www.amazon.com/A-Platter-Figs-Other-Recipes/dp/1579653464 Link to comment Share on other sites More sharing options...
lperry Posted April 26, 2014 Share Posted April 26, 2014 Chapchae noodles, dandelion greens, and carrots in a peanut / sesame sauce. I used Key lime juice from the freezer in light of the current shortage. Link to comment Share on other sites More sharing options...
Pat Posted April 27, 2014 Share Posted April 27, 2014 Sauteed dandelion greens with balsamic, scallions, and garllc Scrambled eggs with scallion tops Leftover fries from Rose's Luxury (me) Leftover baby back ribs from Rose's Luxury (husband) Link to comment Share on other sites More sharing options...
KeithA Posted May 27, 2014 Share Posted May 27, 2014 Banh mi sandwich - leftover grilled chicken, toasted baguette from Breadfurst, cilantro from the garden, sliced cucumbers, sriracha mayo (just mixed regular mayo and rooster sauce in a 4 to 1 ratio for not too much spice), and quick, sweet pickled daikon and carrots (Serious Eats recipe). Next time, I'll use some jalapeno slices too for added heat kick. Link to comment Share on other sites More sharing options...
lperry Posted June 8, 2014 Share Posted June 8, 2014 Spicy arepas, stuffed with sautéed crimini mushrooms and radish greens cooked with red wine, sprinkled with fresh goat's milk cheese. Link to comment Share on other sites More sharing options...
Pat Posted June 8, 2014 Share Posted June 8, 2014 Toasted poppy bagel, light cream cheese, chopped scallions, and a little smoked salmon Link to comment Share on other sites More sharing options...
Pat Posted June 15, 2014 Share Posted June 15, 2014 BLTs on seeded multigrain bread Cape Cod kettle potato chips Strawberries in 2% Fage yogurt with a drizzle of honey Link to comment Share on other sites More sharing options...
ktmoomau Posted June 16, 2014 Share Posted June 16, 2014 Leftover brisket sandwich from Rose's Hill this past weekend. Â Today it is Get N'Go Chicken Salad sandwich. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 24, 2014 Share Posted June 24, 2014 Ok, feeling really good about my current lunch choices- healthwise. Â Leftover quinoa pasta with veggies and sausage (but not a huge portion) and grapefruit. Â I was going to turn my three grapefruits into a citrus salad, but there was no good citrus at the HT, so I ended up sectioning it and adding a tiny bit of salt. Â Link to comment Share on other sites More sharing options...
porcupine Posted June 24, 2014 Share Posted June 24, 2014 A Bullfrog bagel topped with fresh ricotta cheese and a drizzle of honey. Link to comment Share on other sites More sharing options...
Pat Posted June 24, 2014 Share Posted June 24, 2014 Leftover fried fava beans and sorrel Link to comment Share on other sites More sharing options...
zoramargolis Posted June 26, 2014 Share Posted June 26, 2014 schav--cold sorrel soup with yogurt, cucumber, onion, dill, garlic chives Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now