For lunch on Mother’s Day, we decided to stay home and just eat whatever we could come up with given the stuff we had in the fridge, freezers and pantry. We couldn’t decide what to have as a main course, so we ended up with three sort of appetizers… one Spanish, one French and one Italian…
First up, butifarra (sausage) with beans. The butifarra was from S&L Fine Foods, and very good. We paired it with some cannellini beans sauteed in olive oil and garlic, a classic Spanish dish…
Next up, a salad with a bit of refried roast pork belly, egg and a vinaigrette. I had purchased some frillice lettuce from the downtoearth stall at Salcedo village, a lettuce that has some similarities with frisee, but a weak substitute. We used the lettuce as a base for a classic French salad with lardons (bacon) with poached egg, but used pork belly and a fried egg as well. This wasn’t great, but quite edible nonetheless…
Finally, we made a small tomato and mozzarella salad and threw in some home made croutons and red basil leaves and some olive oil and red wine vinegar, salt and pepper. We served some bread on the side and had a perfectly pleasant and satisfying Sunday lunch at home…
16 Responses
very nice! love those sausage with beans!
wow, very yummy. that pictures make me go famished, honestly.
butifarra..wow! will dispense with the beans, grill the sausages, slap them onto good bread, and that will be a great mother’s day!
For me, it’s butifarra AND the beans slapped between a split baguette! *drool* So glad S&L is a good 20-minute walk away from Mom’s.
lovely! i guess the diet’s off then. :D
jay p, I have been ramping up consumption of carbs but I still don’t eat as much as I used to. So far, so good… I have kept the weight off for nearly 4 months now…
MM, you can still enjoy whatever you want, as long as in moderation and smaller portion sizes. :)
When at a loss as to what to serve when confronted with unexpected mealtime guests, my fall back dish is French omelette. That’s because years ago, one skill that impressed me most while traveling across France was their way with eggs as in omelette. I though if these butyromaniacs can only be persuaded to be less suicidal in the use of butter, I can see myself limiting my egg intake to this form alone while there (well, that and crème caramel). With all the Youtube clips on how to turn out perfect omelette, I think it is an easy enough and very useful technique to learn. Then once the knack is acquired, you can approach the Spaniard’s way of incorporating practically anything at hand into it.
Botifarra amb mongetes que bo! A typical catalan dish…I like it seasoned with chopped parsley…
yup, baked about 2 batches of Chocolate chip cookies and cooked for my mom as well! I’m learning to love the house more than traversing those congested malls whenever there’s a holiday, that’s all thanks to you MM! :)
your fridge and freezer must be well stocked to come up with dishes like these at the spur of the moment…..yummy dishes at that!!!
Love the appetizers! By the way, MM, where do you buy your pectin? I can’t seem to find any here in Davao. Thanks in advance! :D
You can sometimes find pectin at Metro Groceries in Cebu and Fort Bonifacio. But Sistr sends me pectin from the states as well…
Now I’m hungry … and I want all 3.
Yum. I could almost taste these, especially the Butifarra and Beans.
Are those cazuela dishes? I recently bought some recently and I’m curious to know if I can use it to cook with over the stove top or is it better just using it as a serving bowl.