Quick Bites from Pender

Posts Tagged ‘Sunday Lunch’

Sunday Lunch – Golden Beet & Goat’s Cheese Salad

In Sunday Lunch on June 27, 2010 at 10:18 am

golden-beet-goats-cheese-salad

A rather delicate looking salad — and a slightly more classic presentation that I gave you yesterday.   So what’s on the plate?

Golden beets, soft goat’s cheese and homegrown baby greens dressed in a Roasted Tomato & Jalapeno Vinaigrette.  The  edible flowers are rocket and calendula — it’s almost too pretty to eat!

I said almost.

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Sunday Lunch – Grilled Halloumi & Heirloom Tomato Salad

In Sunday Lunch on June 20, 2010 at 7:01 am

grilled-halloumi-tomato-salad

A summer salad of grilled halloumi cheese, local heirloom tomatoes,  some (very) baby greens from my container garden, a squeeze of lemon, a pour of olive oil, and a crack of fresh pepper — most definitely worthy of a late afternoon lunch on the back deck.

Too bad the weather was more worthy of a sou’wester and oilskin coat ensemble.

(We ate inside.)

Sunday Lunch – Pulled Lamb Flatbread

In Sunday Lunch on June 6, 2010 at 7:01 am

Pulled-lamb-donair

We loved this — talked about it for 2 days — that said, once you learn the number of steps involved to get it to its ultimate end , it’s highly unlikely that you’ll want to attempt it — even if you could find some “lamb riblets” – which is what these delectable Lamb Flat Bread Sandwiches started out as before I cooked the bejesus out of them.

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Sunday Lunch – Shrimp Bisque

In Lessons From Cooking School, Recipes, Sunday Lunch on May 23, 2010 at 2:34 pm

bc-spot-shrimp-bisque

Classic bisques are thickened with rice, but all of my culinary instructors used roux to thicken their bisques.  Rice, no matter how finely you puree it, will always be grainy.

A roux is a combination of equal parts, by weight, of flour and fat that are cooked together to form a paste.  The cooking eliminates the raw flour taste, and the fat-coated starch particles are prevented from congregating together in lumps when added to liquid — making roux the front runner to thicken anything you want smooth and creamy — like a bisque.

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Sunday Lunch – Shrimp Salad Club

In Kitchen Tips, Sunday Lunch on May 9, 2010 at 7:22 am

shrimp-salad-sandwich

Shrimp salad on a toasted kaiser with bacon, lettuce, tomato and cucumber –aka the Shrimp Salad Club.

I like sandwiches.  I like sandwiches very much indeed.

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Sunday Lunch – Oven Baked Flatbread

In Recipes, Sunday Lunch on May 2, 2010 at 6:01 am

oven baked flatbread

No, we’re not on bread and water rations for Sunday Lunch here at Island Vittles.

That said, if I was restricted to bread only, I would choose this flatbread as my mainstay.  Do you think they`d let me have a little dip to go with it?

No, probably not. Read the rest of this entry »

Sunday Lunch – Soba Shots

In Sunday Lunch on April 11, 2010 at 7:30 am

soba-chicken-consomme

Cold buckwheat noodles in a frozen shot of Asian-flavoured, double strength chicken consomme.

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Sunday Lunch – Brown Bagging It

In Sunday Lunch on March 28, 2010 at 8:38 am

smoked-meat-sandwich

Montreal smoked meat, lettuce, pickle, mayo and grainy mustard on sprouted wheat bread.

I made this for Howard to take to work, who promptly forgot it.   I wrapped it up anyway — it was a gorgeous sunny day, perfect for the short scooter ride to his office.  Just as I was heading out the door, he called to tell me the whole office was going out to celebrate a birthday.  Sandwich not needed…

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Sunday Lunch – Nachos

In Sunday Lunch on March 14, 2010 at 7:01 am

nachos

Cheddar, Monteray Jack, chicken, onions, and peppers loaded on top of Que Pasa Organic Corn Chips.  On the side, was a little guacamole and pico de gallo with preserved sweet lime.

Sunday Lunch – Bacon & Stilton Sandwich

In Sunday Lunch on February 21, 2010 at 6:01 am

bacon-stilton-sandwich

Red Barn bacon, Stilton cheese, oven-roasted tomatoes, lettuce, cilantro and mayo on organic sprouted sunflower seed bread.  Served with over-processed yummy frozen fries and banana ketchup.