This month we ate a lot of food outside the home, largely because we spent 18 days traveling in Europe: Amsterdam for IBC, Geneva for a presentation and Copenhagen to meet with clients. During that trip all meals were outside the home, although not all were expensive.
The averages for this month:
Lunch prepared at home $3.66 ($2.52 in August)
Lunch eaten or purchased outside the home: $12.72 ($10.60)
Dinner eaten at home: $5.86 ($5.30)
Dinner eaten out: $26.28 ($15.82)
Our most expensive meal was the Signature Evening with Höst at approximately $103 per person. The two meals at Höst were among the best meals of our life, and well worth the cost.
Had we purchased every lunch and prepared none it would have cost us $381.60 per person inSeptember. We actually spent $32.97 for lunches at home plus $254.35 for lunches purchased or eaten out: $287.32.
Had we purchased every evening meal out and prepared none at home, it would have cost us $788.72. We actually spent $58.62 for dinners at home and $446.76 for dinners out: $505.
September is always going to be atypical, as we traveled most of the month.
For lunch we decided to build on some Trader Joe’s Whole Grain Crispbread, which we really enjoy and is reminiscent of European grain bread. On top of that we built either a Danish Blue Castello, with sliced pear, or cream cheese, capers and smoked salmon.
A pack of 10 Crispbreads is $2.99 and we had three each, or 90c per serve
The cream cheese block is $1.69, but we used only a quarter or 22c per serve
The blue castello was $4.30 and we used 1/3 in the meal, or 72c per serve
Trader Joe’s wild caught smoked sockeye salmon is $5.99 a pack, or $3.00 per serve
The pear was 70c or 35c per serve.
Lunch today cost $5.19 per serve, but we’re living ‘high on the hog’ with this one.
A return to a favorite: Seared Tune on Crunchy Thai Salad. We simplified a little, leaving out the bock choy and cilantro, but added Chili Lime Cashews for a little extra crunch.
We added pan seared Ahi Tuna on top.
12oz of frozen Ahi Tuna $7.67 for two filets. We shared one filet which works out to $1.92 per serve
Sugar snap peas are $3.99 and we used half, or $1.00 per serve
Mint came from our garden
An organic bell pepper was $1.63 and we used half, or 41c per serve
Mung beans sprints are 79c and we used a tiny fraction, or 10c per serve
A Persian cucumber is 97c, or 24c per serve
Green onions cost 79c for the bunch and we used about 1/3 or 14c per serve
A Napa cabbage is $0.90. We halved it to give 22c per serve
Add 30c for the dressing ingredients
We used about 1/4 of the $6.99 pack of Chili Lime Cashews, or $1.17 per serve.
This is an amazing salad, and the tuna was good quality for the price. Dinner tonight cost $5.36.
Up at 3am to catch a 6am flight out of Copenhagen back to Amsterdam, we had breakfast in Schippol airport: a ‘traditional English breakfast.’ That it was adequate was about the best you can say.
Today’s overpriced, average quality airport food cost $12.87 per serve with coffee.
A double lunch on the 10 hour flight from Amsterdam to Los Angeles included a decent coconut curried beef with rice and some other food best forgotten. The cost of the meal was included in the air fare so there was no direct cost.
Back home and not feeling like cooking after a 23 hour day (up until dinner time) so we headed down to Chatsworth for a burrito from Carnitas Michoacan, which has become our go-to for Mexican.
Foodie Philip was determined to try pickled herring before leaving Copenhagen and we found Restaurant Kronberg where he had a mixed herring platter: pickled, curried and fried. Foodie Greg had Danish Meatballs.
The pickled herring was surprisingly mild and the three versions on the combo plate were very enjoyable. The meatballs were good meatballs.
With a beer each lunch today cost about $24.90 each.
Because the food was so amazing, we went back to Höst to sample their Signature meal, with appropriate wine pairings. The “evening with” version includes an exceptionally good sparkling white wine (French but not from Champagne), sparkling water and coffee in addition to the extra little surprises.
The amuse bouche, steak tartar and fluffy mushroom puffs were the same so I’ll focus on the dishes different tonight.
The appetizer was Norwegian lobster and veal terrine with white asparagus and cep mushrooms and is today’s featured image. Surprisingly the terrine was deep fried making it extremely unctuous. It was Foodie Philip’s hit dish of the meal.
After a repeat of the exceptionally good Danish octopus with salted cabbage topped with a buttery-textured egg yolk swimming in a toasted yeast chicken broth we moved on to the main course. The egg deserves another mention because it was so amazing in both texture and taste.
The main course (entree) of beef tenderloin was excellent although it doesn’t photograph well. Foodie Greg thought this was better than Tuesday’s pork belly, but Foodie Philip gave his vote to the pork!
Tonight’s dessert of blueberry sorbet with brown cheese and cicely was amazing: we both gave it the thumbs up over the excellent corn ice cream of two nights earlier. The ‘brown cheese’ is a mixture of cow and goat milk that has been heated until it caramelizes before being made into cheese, which gives it an amazing sweetness.
Although it looks like pasta, the texture was extremely soft.
Dinner finished with the same little chocolate treat and coffee.
With wine pairings and a small tip, tonight’s meal came to about $103.00 per person, but was well worth it for a meal of this quality and originality.
Another consulting meeting with a client who invited us to lunch in their staff ‘cafeteria’ – a meeting room with catered lunch. The wide variety of food – from meatloaf to ceviche fish – is part of their normal lunch routine supplied by the company.
We enjoyed meatloaf, a beef stew, some ceviche fish (probably herring), various salads, and more. All were very tasty and of restaurant quality, no doubt because the caterer takes special effort to ensure a good variety of high quality food to keep such a regular customer happy.
Our lunch was covered by STV.
Tonight we decided on something simple, so we walked over to Copenhagen Street Food, which is in a huge warehouse with about 40 food and drink vendors. There seemed to be every type of food except traditional Danish so we settled on a French focused fried chicken, with fries cooked in duck fat!
The chicken was crispy, but perhaps just a little over cooked. The fries were perfectly cooked: crisp on the outside and fluffy in the center and the duck fat did add to the flavor. There was a battered and fried red onion which was better than most onion rings we’ve had.