I don't have any way to heat food up at work or to keep it cold. I usually make some hot cereal in the morning and bring it in a thermos. Then for lunch I bring leftovers. A lot of stuff I make for dinner tastes really good cold too. Like soba stir frys and grains with veggies. I also love to bring some really good bread and cheese. Most times the longer the cheese is out in the heat with me the better it tastes by lunchtime.
Thanks for the comprehensive recap. I was so preoccupied with cooking dogs and drinking beers that I comprised about 4 pictures all in all. Pretty sad. My short attempt at a recap lives here....
http://midgepingletonsplanb.blogspot.com/2008/07/im-not-enemy-im-winner.html
Glad you enjoyed the Thanksgiving Dog! I am lucky to know so many amazing local producers through greenmarket and completely owe the success of my dog to the freshness and love that goes into the production of the ingredients i used.
homemade mayo with garlic scapes, garam masala and paprika.
I highly recommend River Cafe for lunchtime restaurant week. Great view, amazing food with several different options ( not just two ). And afterward you can walk over the bridge or lay on the grass under the bridge and enjoy a lovely day.
Taking a picture of food isn't gonna make me remember how it tastes. I believe you should respect a business owner's wishes. I never took pictures at restaurants, only of my own food for my own blog about things I cook. The one time I did on a vacation was at Chez Panisse and it felt awkward. Haven't done it since.
i know when people think of new york city, they don't necessarily think "fresh produce" but there is a greenmarket practically everyday in sooooo many different neighborhoods. We are very lucky to enjoy this convenience.
if you cook rhubarb down in a bit of apple cider til it's pretty much the consistency of apple sauce then stir in caramelized onions and spoon it over roast tenderloin, you get the full effect of the rhubarb. it's delish.
I agree with the "recipe inside a recipe" people. I will do two recipes ( like a sauce or homemade mayo or other dressing within a recipe) but more than 2 (like almost ALL of emeril's recipes) and I am done.
1. margarine
2. fat free anything
3. eggs from any grocery store in the 5 boroughs ( only place to get eggs is at greenmarket. flying pigs, millport dairy or knoll krest)
4. processed cheese
5. canned fruit
6. pickles (i'm a chef who hates pickles i can't help it, i will never change)
7. oreos, just hate them always have.
8. jelly. my pb&j sandwiches have always just been pbS
9. anything containing aspartame.
10. white bread. it tastes like nothing. give me a good whole wheat sourdough or whole grain anyday.
Collegekid19 asked for an Italian restaurant. Del Posto is nice. I don't know exactly why, but, while there and even later, I kept thinking "nice!".
Inspite of the pitfalls, I love RW. I find that, if I arrive early (even without a reservation) for lunch and look well put together, I almost always get seated. On the one or two occasions when this strategy failed, I did get seated at my second choice restaurant.
I agree with the praise for Danny Meyer's restaurants. I go to Gramercy Tavern during restaurant week and during the rest of the year. I always feel welcome.
Besides Gramercy Tavern, I love Aquavit and Oceana. The salmon at Aquavit is transcendent. The food overall at Oceana is subtle, beautifully presented, and memorable.
One place to avoid is Grayz. This is a midtown restaurant owned by Gray Kunz, a celebrity chef. It is located in a former Rockefeller townhouse. Aside from the historical interest, I have little good to say about the restaurant.
The staff at Grayz resented serving an inexpensive meal. For each of three courses, there were only two selections. There was loud Hispanic music. The food was bad.
What can I say? Nothing ventured, nothing gained.
I like to put my lunch together at work, so I might bring the components of a chicken souvlaki (slices or chunks of cooked chicken, pita, tzatziki sauce, lettuce and tomato).
I also like cottage cheese and melba toasts. I mix fresh herbs and pepper into the cc, schmear it on the cracker, and add sliced tomato on top. Sometimes I bring a sidecar of pepperoncini.
A nice home made fruit salad rounds it out.
today i am having a small pita stuffed with hummus, avocado and cucumbers, yuummm! also, some fruit and cereal in the morning.
My favorite was Mesa Grill, Aureole was fine but they run a summer special throughout the summer, they may not even officially participate. Trying to get into Gramercy Tavern and Eleven Madison Park is just an exercise in frustration for me. I would've called a month in advance but just forgot about it and now both places are booked solid. This year I am going to Tabla with my sister, not my original choice but like others I feel Danny Meyer does the most honorable job with RW. We'll see how it goes.
At the vineyard where I work, a microwave is not an option. My favorite lunch is the following roasted vegetable salad made with:
Field greens or baby spinach
asparugus
summer squash
1 roasted red pepper
2 oil cured artichoke hearts
5 kalamata olives
scallions
shaved pecorino romano
simple oil, vinegar lemon dressing
quartered cremini mushrooms
cook thinly sliced squash and asparagus in a 400 degree with olive oil and salt/ pepper for 10 mins. Add all other ingredients and chop asparagus into bite size pieces before adding. add dressing when ready to serve
If you don't always have leftovers from dinner to take in the next day, why not cook yourself a "lunch" meal? I do this on Sundays and simplify sunday dinner - lately, I've been making big pots of pinto beans and red rice, but I've also made up other beans and grains, quinoa salads, pasta salads (for a lunch main course, I add tuna for more protein).
I separate out the portions, so that during the week - making my lunch is as simple as grabbing a container, and a piece of fruit or two - I absolutely cannot stand to do more work than that in the morning.
i pack my lunch almost every day. i take a big container of cut up veggies, usually carrots, jicama, fennel, cucumber, cherry tomatoes, whatever looks good. another one of fruit, like strawberries, grapes, or clementines, depending on the season. i might bring a couple of hard boiled eggs, a small chunk of cheese and a few crackers, some nuts and dried apricots, a cheese sandwich or sunflower seed butter on toast, or leftovers from the night before.
I'm going to be packing quinoa salad also! Ingredients for mine are quinoa, green onions (packing a toothbrush, too!), cherry or grape tomatoes, and celery marinated in homemade balsamic vinaigrette. Yum! Don't need much more until afternoon snack!
I nearly always make too much dinner for my family (only two people right now), so there is always enough leftovers for lunch the next day. i make too much food on purpose.
at my old job, i took lunch every day (area was devoid of good lunch spots, and i didn't have a lot of money), and my new job is close enough to home that i just drive home for lunch.
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