What you're having for lunch/dinner all around the world?

[Silvia80]

PICTURES WELCOME!!

Something tells me a dear friend of mine is going to love this thread

I’ll go first…on Sunday my husband prepared these rolls with smoked salmon and creamy cheese, the wrap is made with courgettes, eggs and marjoram, which is a herb we use really a lot in my region.

[CATMAN62]

Hi Silvia!!!

Fun idea for a chat thread!!!
That looks really yummy!!!

I’ll play…

Last night’s dinner was hamburgers!

We grill them with an old-fashioned charcoal grill so they’re seared & crispy on the outside but moist & tender inside! Then, serve them with my wife’s homemade burger buns, tomatoes, onions, mozzarella cheese, seasoning & condiments of choice & of course (this is NEW MEXICO ) lots of hot green chile!!!

My wife was preparing some ratatouille for this afternoon as I was leaving for work this morning…

Can’t wait to see what else shows up at your buffet!!!

Tod

[tony]

Cooked it last night and it was superb

10 green prawns
fresh fettuccine (store bought, used 1/2 of a 2 person serve packet)
2 sundried (semi) tomatoes
1 med spanish onion
didn’t garnish with parmesan (there’s plenty in the pesto I made)
3 cloves of garlic
did add a bit of the reserved pasta water in step 5

Here’s how you can turn those delicious ingredients into a flavorful pasta dish:

Ingredients

• King prawns (peeled and deveined)
• Garlic (minced)
• Spanish onion (thinly sliced)
• Semi-dried tomatoes (chopped)
• Basil pesto (store-bought or homemade)
• Pasta of your choice (linguine or spaghetti work well)
• Olive oil
• Salt and pepper
• Fresh basil leaves (optional, for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Marinate the Prawns:

   • In a bowl, combine the king prawns with minced garlic, a drizzle of olive oil, salt, and pepper. Let the prawns marinate for about 15-20 minutes.

2. Cook the Pasta:

   • Bring a pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

3. Sauté the Ingredients:

   • In a large pan, heat a bit of olive oil over medium heat. Add the sliced Spanish onion and cook until it softens and becomes translucent.
   • Add the semi-dried tomatoes and stir for a minute or two to combine.

4. Cook the Prawns:

   • Add the marinated prawns to the pan and cook until they turn pink and are just cooked through (about 2-3 minutes per side). Be careful not to overcook the prawns.

5. Combine with Pasta:

   • Add the cooked pasta to the pan and toss everything together. Add a few spoonfuls of basil pesto and mix well to coat the pasta. If the sauce is too thick, use a bit of the reserved pasta water to loosen it up.

6. Season and Serve:

   • Season with additional salt and pepper if needed. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese if desired.

Enjoy your flavorful, Mediterranean-inspired pasta dish!

[Aerionix]

A nice cacciatore I cooked last night and let sit overnight. Always a favorite of the house.

[jvlynch]

Good grief! And they can cook TOO! This talk of food made me very hungry. We generally eat very well, a lot of home-cooked/grilled food, fresh veggies, and such. Good to see so many others eating well. Tonight we had lamb chops, braised and cooked to perfection on our gas grille’. I also grilled 2 sweet potatoes, until the sugar turned to tar and just melted in my mouth. I don’t add any butter, although Jane does. To me it’s nature’s candy. So good as is. Also some steamed peas. In another month, maybe two, we’d be having steamed garden-fresh peas. OMG! So good!! All finished off with a nice, cold home-brewed IPA from our very own keg!

I am super impressed with this group; not only are we a troup of dedicated musicians, we can cook too!

[jvlynch]

@Aerionix Always better the next day, isn’t it? Those flavours just marinate, meld, and man, is it good!

[jvlynch]

Yowza! That really looks and sounds great!

[markr31]

I’m not an adventurous eater. Pretty basic stuff for me. Lunch today was a Genoa salami sandwich with potato chips (crisps to our British friends) and a banana.

Tonight I had a Masonic lodge meeting so I met with the brothers at a restaurant beforehand, just had chicken tenders and “tater tots.”

See? Nothing fancy.

[Aerionix]

That looks so good. Weird that it’s the peas I want more than anything but there is just nothing finer when you’re in the mood for them. Never was able to develop a taste for the sweet potatoes but once in a while I try, just hoping it will happen.

[Lisa_S]

Silvia, you are killing me: a food thread? You know how much I love food.

The posts in here certainly do not disappoint, the stuff sounds and looks delicious!

For dinner, I can only with the (probably) most German way of having dinner: Bread with “toppings” (Brot mit was drauf), like fresh cheese or butter, different kinds of cheese or sausages/ham, veggies like cucumber and tomato. You get the idea.

Our main meal is usually lunch, but I am not the photograph your food person (unfortunately), so it’s only words:

Yesterday, we had gratinated asparagus. Peel and slice potatoes in thick slices, boil them for max 10 mins in slightly salted water. Peel the asparagus, break of the ends (keep the remainders), cook it gently in slightly salted water with a little bit of butter and lemon juice, until the asparagus bends down when lifted with a fork. Remove it for later use. Now boil the remainders in the same broth for a few mins.

First, layer the cooked potatos in a gratin dish, then put the asparagus on top. Now, the most important part:

Melt some butter in a pan and add a couple spoons of flour. Thoroughly stir it, until the mass is even and let it cook until it turns golden. Deglaze with the asparagus broth from above. Boil it up once again, then turn of the heat. Add cream and 2-3 eggs, stir thoroughly until the sauce is creamy and soft. Use salt, pepper and nutmeg to your liking as seasoning. Put the sauce on top of asparagus, add sone cheese of your liking and bake it at 180 °C for ~20 mins or the cheese has the colour of your liking. That’s it.

Sorry for turning this into a cooking instruction. Next time, I will take a pic.

[Prof_Thunder]

That’s some burger Todd. When you mentioned New Mexico and charcoal grills, it reminded me of my trip many years back to Albuquerque NM and I got invited to a research station called La Sevietta out in the desert. I mentioned to the researchers there that beef in the US was so good, and they bought these huge steaks to cook on the grill. We sat there in the desert that evening looking at the mountains on the horizon eating the best steak I had ever tasted. It’s one of my best memories of my time in the USA, plus the friendliness and hospitality of the people I met there.

I bet your burger tasted great!!!

[Prof_Thunder]

I made focaccia the other day. I’m bit embarrassed to show this to @Silvia80 who is a real Italian and started this thread. It got a little burnt on top, but it tasted good. Also an apricot and almond tart (that also got a little burnt on top) - my oven was a bit too hot. So many almonds on top that you can’t see the apricots, but it’s now apricot season here in Switzerland and they are delicious.

@Silvia80 I’ll be in the mountains in Aosta for the next 5 days so I’m looking forward to some real Italian food. I can’t wait. My office was 35C yesterday so I can’t wait to get to Cervinia (AO) at 2000m for some fresh air … and the food of course !!!

Ian

[mfeeney0110]

Shrimp curry with pineapple.

[mfeeney0110]

To tie this thread back to music, here’s a fun little food themed song,
Biscuits by Casey Musgrave.

[Beatup6String]

What a talented group of musicians/cooks we have here!!

A few days back, we hosted some friends who wanted a traditional Indian Thali meal from the coastal region near Mumbai… my contributions were limited to grocery store runs and chopping, prepping and cleaning, my cooking outcomes aren’t the most consistent!

And this past weekend, my kids prepared several middle eastern / Mediterranean inspired dips, pita from scratch, and I grilled halloumi, peppers and pineapple.

[jvlynch]

Mooshy peas would have been even better.

[mfeeney0110]

That isn’t food, Ashu. That is art!

[Prof_Thunder]

Looks delicious Ashu!

[Gunhild]

Yummy! I love this thread

And my soul food is music

[CATMAN62]

@Prof_Thunder

That’s some burger Todd. When you mentioned New Mexico and charcoal grills, it reminded me of my trip many years back to Albuquerque NM and I got invited to a research station called La Sevietta out in the desert.

Ian, the burger was heavenly!!! Moments after I took the pic, I smashed it down so I could bite it!!! The burger was about a 1/2 pound patty & with the toppings + the buns, it was over 6” (155 mm) tall!!! Hamburgers are one of my absolute favorite foods!
When our kids were little, we had a little portable grill that we would take up into the mountains just East of Albuquerque in the Summertime … as it was just about starting to get dark I’d grill some burgers as my wife & kids were getting the toppings, condiments & side dishes ready. If we timed it just right, we’d be taking the first bite at the same moment the sun slipped below the horizon… cool mountain breeze, gorgeous sunset & good food with family !!! Then, the lights of the city were so beautiful 5000’ below!!! It just doesn’t get much better!!!

The food you posted looks delicious!!! Apricots are scrumptious!!! Do you have your own tree?
Mmmmmm!!!

Tod