Lunch 2024

Cooking Discussions
1609

Haha.
I thought Air Canada was buying.

The last time I had vouchers at Toronto Pearson, when my trip to Geneva was delayed 2 days in a row, I spent it on ordinarily A & W, and while it was the biggest bang for the buck, I wish I’d spent it elsewhere.

Chef Muñoz looks like Spanish Guy Fieri. I’d totally drop 17 Eu on a posh Spanish BK burger to try it . I’d skip the soda. Iced coffee or fresh-squeezed orange juice with my Chef Muñoz burger.

1610

Well aren’t you bad and boujee… Zero regrets on not trying one of his “posh” burgers. :slight_smile:

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1611

Hahaha

Not bougie. The fresh squeezed OJ is cheap in Spain

1612

I was at the airport, not some local cafe :smiley: Nothing is cheap at the airport.

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1613

Dessert? Desert?

1614

Oops desert :rofl:

1615

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Brunch.
Two fried eggs, face the sun, cocktail tomatoes drizzled with EVOO and some uber fresh and delicious baguette :baguette_bread:
Glorious weather here, a chance of rain later in the week but I’m diggin the cooler temps :sunglasses::blush:

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1616

It’s been a hot minute: Strammer Max, but a fancy-shmancy one…. those two luscious fried eggs are hiding shaved Raschera atop the lovely porchetta fragrant with rosemary and black pepper we purchased at DiBruno’s yesterday with my dood’s travel in mind, so he’d have plenty to make himself a sammich for the trip.

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My poor sweets forgot to make himself said sammich, and that porchetta won’t eat itself. Somebody’s gotta pick up the slack. Happy to oblige :wink:

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1617

OMG, for a second I thought you made poached eggs then I remembered :sweat_smile: :pinched_fingers:

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1618

Cruisin for a bruisin, are we? :kissing_heart:

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1619

I kid because I love :blush:

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1620

Aww. Although if I had poached them this is probz how they’d come out :smile:

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1621

They look delicious :pinched_fingers:

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1622

They were. Mindblowingly so.

We don’t need no stinkin’ poached eggs :grinning:

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1623

An open face tuna melt and some pesto pasta salad

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1624

lentil soup with kimchi added to give a little twang and texture other than mush.

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1625

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Heirloom tomatoes with stracciatella,
Swiss chard tart, romaine salad vinaigrette
This tart turned out so delicious I hastened to record what I had put together. Huge bunch of chard from FM was steamed then sautéed with garlic until softened. Added a generous amount of pistachios, yellow raisins and oil cured black olives. Mixed ricotta, eggs and pecorino and added to the chard. I had frozen a crust in the morning and added all to an 8” deep dish tart pan.
This baked to a lovely golden brown in about 30 minutes, and I’m happy to say we have half remaining for another day.

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1626

Wow! Those tomatoes are gorgeous for it being so late in the year! I still have two burrata ballz in the fridge & if I find any maters even close to that vibrant red I’ll have to grab them!

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1627

FM had a great selection of heirlooms from several vendors. And I got the stracciatella from FM as well, of course got a pkg. of burrata! I hope you noticed I made a favorite veg of yours in the tart🤣

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1628

Bahahaha! Did I bitch about Swiss chard here? Ooops :face_with_hand_over_mouth:

I know many folks love it, but I dislike it about as much as I dislike beet greens. They ruin any spring mix for me.

I bet the tart was delightful nonetheless :slight_smile:

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