We stopped at our local bakery—Crossroads Bake Shop in Doylestown, PA—to get a cup of coffee this morning and decided to grab a ball of their pizza dough for today’s lunch. Henry, the studio dog, is loosing his tiny little mind while we eat our clam “pie”. Don’t know if the peperoncini, olive oil, parmigiano, parsley, and thyme will agree with him. They sure do with us!
Leftovers for lunch today. MH had a little dinner party on Monday night, so she brought the remains of two poached chickens with turnips, parsnips, carrots, and leeks in her big orange Le Creuset pot. CH sliced the meat off a whole breast then re-heated it in the jellied pan juices. She sautéed the veggies in butter with the very last parsley and thyme from the balcony. Hope MH has another party soon.
French onion soup is an alchemic elixir. When a couple of sliced onions, a splash of red wine, and some broth transform into the most luscious lunch we’ve eaten in a long time, that is saying something! It is the perfect antidote to this dreary day. Hope the sun is shining where ever you are.
We got hungry—after all, breakfast was only half an avocado. So for a late, light lunch we braised wild salmon, escarole, and peas in dry vermouth and Irish butter.
This morning’s breakfast: the last of our stash of California avocados with California Olive Ranch’s 2014 Limited Reserve olive oil, a squeeze of lemon, crushed red pepper flakes, and a sprinkle of sea salt.
We defrosted a batch of bolognese and a few frozen sheets of pasta stashed in the back of the freezer for just such an occasion. All that was left to do was to whip up some balsamella and grate a little parmigiano. Then, before we could say, ”How about a deconstructed lasagne bolognese”, we were sitting down to the best lunch in town (if we do say so ourselves). Cook something delicious for yourself, dear friends.
Snowing off and on all day, so something melty on something crunchy sounded good. We dragged out the old toaster oven and toasted whole wheat bread rubbed with olive oil and tomato, then melted slabs of Taleggio seasoned with tiny dried pepperoncini on top. An escarole salad dressed with a walnut oil vinaigrette seemed the perfect accompaniment. It appears to be clearing up now.
Lunchtime came with a roar today—we were starving. So we seared two chicken breasts in butter with a little olive oil, then added capers, pitted Castelvetrano olives, and lemon juice. Before we knew it we were scarfing down Chicken Piccata alla Casa Canale.
We went all out and made beef stew with prunes and pearl onions served over steamed grated cauliflower (instead of rice in hopes of saving a few calories). Both of us were quiet as we ate lunch, savoring the succulent beef. One forgets how good long-braised meat tastes. It takes time, but that’s what makes it so damn delicious.
We roasted the last of our Winter Luxury pumpkins for lunch today and served it with white sweet potatoes and chickpeas simmered in delicious Maya Kaimal Vindaloo Sauce. What a wonderful way to start the week.
We were all set to have a late breakfast of steak & eggs, until there was a knock on the studio door. Our friend, the artist Joan Evans, stopped by to show us some of her extraordinary jewelery pieces. The visit lasted into the early afternoon, by then we were all getting mighty hungry. So breakfast turned into lunch for three today: a pan-fried flat-iron steak with lots of salt and pepper and eggs fried in pimentón-seasoned olive oil. Cook something delicious for yourself this weekend, dear friends.
We seared a skirt steak, spooned some canned “chipotle peppers in adobo sauce” on top, then served it with a perfectly ripe avocado. Now we’re talking. The combination of the smoky heat from the chiles with the juicy steak and rich avocado beats waiting on line at Chipotle any day! Buen apetito.
Last week the icebox was a treasure trove of goodies. This week we are down to gravlax and eggs. (Poor us—low on champagne; outta caviar!) Time to head to the ol’ store to replenish the larder. Maybe beef stew tomorrow, it better suits this dreary weather.
One of us is fit as a fiddle; one of us is under the weather. But both of us are grateful for our lunch on this wet, snowy day—big bowls of rich turkey broth with turkey meatballs and fennel. As the last offering of the Thanksgiving bird, this delicate elixir is both prevention and cure.
Cyber Monday—what the heck? It’s Thanksgiving Monday in our world. That is, sliced turkey sandwiches for lunch. We like ours on white bread (ciabatta, because that’s what we found at the Farmers’ Market) with lots of Hellman’s mayo, Bibb lettuce, salt and pepper, and avocado (because we still have a few left from the box our nice friends sent to us from California). Bet you all know just how good these taste.
We picked up our Thanksgiving turkeys this morning and finished the last of our grocery shopping—looks like snow’s a-comin’. Now the birds are brining—generously seasoned with kosher salt, tightly wrapped in plastic and safe in the refrigerator for the next two days). We almost bought turkey sandwiches for lunch while we were out, but decided to hold off for our very own best day-after-Thanksgiving sandwiches. So it is hamburgers with avocados instead. Gobble gobble!
Early last week we received a box of unripe Haas avocados, a gift from our southern California friends, the Orr Family, who plucked them right off the trees in their backyard. Wow! There’s almost nothing we love more than these rich, flavorful beauties. We laid the avocados out to ripen and this week they’re ready to eat. (We’re thinking we may just carve them up and serve them for Thanksgiving this year instead of roasting a bird.) We begin our avocado feasting today with tortillas filled with chopped parsley salad and crisp bacon, seasoned with olive oil, lemon juice, a few chile flakes, and salt and pepper. We are grateful for the generosity of friends.
It may come as no surprise that after cooking pots of beans all week long, our fridge is stocked with containers full of delicious leftovers—three varieties of beans to be exact: garbanzos, Christmas limas, and Sangre de Toro. So today, we made, yes, a three-bean salad (a rarity for us) and dressed it up in a garlicky shallot vinaigrette. Served with slices of avocado, hard-boiled eggs, and radicchio and Bibb lettuce leaves that ubiquitous salad became a fine lunch. Stay warm and cook something delicious for yourself, dear friends.
Lunch today is big mahogany-colored, chestnut-flavored Christmas limas and Tuscan kale cooked with bacon and onions. We seasoned our earthy dish with Lior Lev Sercarz’ spice blend, Cancale N° 11—fleur de sel, fennel, and orange peel. This flourish made it downright elegant.
Today’s lunch—day three of a week of beans—is pan-roasted wild salmon and dense, meaty sangre de toro beans. To “spice” things up a bit, we added a fiery dried red chile to the earthy beans as they simmered and softened in the pot liquor. If this isn’t the ultimate surf n’ turf, then we don’t know what is.
Looks like we are on a bean kick—yesterday, creamy cannellini and duck; today, nutty garbanzos with roasted apples, onions, and pork loin. We’re going to keep it going and cook a week of beans. Stay tuned.
It is the dreariest day of the new season—bone cold and has been pouring all morning. We’re lifting our spirits with a fire in the wood stove and filling our tummies with sliced duck breast and soft cannellini beans in a beautiful duck broth. This is our kind of comfort food. Let it rain!
We’ve been on the road and are just now back in our studio. While we were gone, fall finally arrived with its brisk weather. (There was actually a dusting of snow in the woods by the river this morning.) We built a fire in the wood-burning stove—it made it so cozy in here. Inspired, we buried a few small deep-purple eggplant and a kabocha squash right in the red-hot embers and roasted them until they were tender and smoky. The eggplant were dressed with olive and walnut oils, lemon juice, s&p, sumac, and parsley. The squash flesh was seasoned similarly, with olive oil, diced preserved lemon, pepper, and parsley. Cook something delicious for yourself and have a lovely weekend, dear friends.
On this calm fall day (no snow or hurricanes this year!) we’re having baked white sweet potatoes, salted Irish butter, cracked pepper, and lots of chives with a side of bacon. Lunch of champions.
We are flush with eggs and pie crusts (leftover from a weekend of pumpkin pie testing, it’s that time of year). So the obvious thing to make for lunch today is—you might have guessed—quiche. We’ve been saving a little Kenny’s Farmhouse Kentucky Bleu cheese for just such a dish, so we crumbled that to melt into the luscious custard of our quiche du jour. Bon appétit!
We cooked our third and final (maybe) Pop Up Pancake Breakfast yesterday. We loved everything about it. Waking up early and driving down the river in the dawning autumn daylight. Setting the long table. Lighting a fire in the wood stove and opening the doors to the brisk breezy air. The aromas were downright intoxicating—freshly brewed coffee, bacon, and of course, pancakes. People said they just followed their noses up our stairs. Then there were the guests, who brought us gifts! Gabby, of Bent Spoon ice cream, brought Henry the studio dog, doggie ice cream. Jeff produced three bone-cold bottles of Veuve Cliquot he brought to toast the event and share with the last lingering guests. Peter and Ashley brought bread and sweets from Sullivan Street Bakery. So to hell with lo-carb for this day. It’s toast with Irish butter and blackberry jam for lunch.
We’re racing out this afternoon to take in this glorious day—it’s prime-time autumn. So it’s just a quick lunch of braised leeks vinaigrette, hard-boiled eggs with salsa verde, and crumbled bacon. That should hold us until supper. Cook something delicious for yourself this weekend, dear friends.
It’s lunch for one at the studio today—as Nilsson would say “One is the loneliest number…”. So while one of us is holds down the fort, the other toils at home. We send each other pictures of what we are eating, boeuf aux carrottes over gemelli wins the day.
Lunch today is forcemeat-filled ravioli tossed in sage butter with shavings of Parmigiano-Reggiano. Enough said.
We “…read the news today, oh boy”, the sunny South of France has flooded. We send our condolences. Here in the northeast it is still uncharacteristically warm, with tomatoes on the vine in the garden. We made a big salad Niçoise and will think of our French friends as we eat in their honor. Bon courage, mes amis.
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