• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Norm Matthews

Dinner 2017 (Part 3)

310 posts in this topic

Chicken leg quarters that I boned out.

IMG_1599.thumb.JPG.3e693d34062b95457708e02a0815b8fc.JPG

Stuffed with ham provolone and Swiss

IMG_1600.thumb.JPG.26c429d37148292fd316921e1f4b2dd5.JPGIMG_1601.thumb.JPG.0eaf21467cd974fc819bc141e82557c2.JPG

Then rolled up and trussed

IMG_1602.thumb.JPG.0fc5ba8b958747d710e8d4dfe1ddee05.JPG

IMG_1603.thumb.JPG.be5d9da7f10d6a1d8b0df65e25506f03.JPGIMG_1605.thumb.JPG.02f6af845f60f7f202a2382349974a3e.JPG

Seasoned well and baked in the oven

IMG_1607.thumb.JPG.56b407afe0ce9c1ee507115b4bd38365.JPGIMG_1611.thumb.JPG.cd618c834b5e8289b4732e7ba4ceaf7e.JPG

Served with scalloped potatoes and peas.

HC

IMG_1613.thumb.JPG.284d40fc67fbb700ab298872db918521.JPG

 

15 people like this

Share this post


Link to post
Share on other sites

image.jpeg.6e98076b4acb5d808a3995a9de0bb0f9.jpeg

 

A "forced march" dinner.  I have not been doing much cooking lately and find myself falling into the trap of doing whatever is easiest and fastest. Tonight I decided I needed to break out of that habit before it became the norm. In the end this didn't take very long at all. Frozen spinach done in the microwave, eggs softly scrambled,  tomatoes seeded and chopped and in fairly short order I had a surprisingly tasty meal. 

6 people like this

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Curry dinner from the other night.  The plated dish wasn't pretty so here are some prep pictures!  Using The Indian Family Kitchen cookbook to test a few recipes.  My SIL was here and loved the curries I made and I taught her some basics.  Then she emailed asking about spices and wanting the recipe for dahl that I had made when she was here.  I decided I would just buy her this book seeing it is really friendly towards those cooks new to Indian cuisine and the recipes are easy, well described and delicious.  She got her spices and some basic ingredients and made the dahl which she said was fantastic.  Even her meat and potatoes hubby liked it.  I decided to try two more dishes:  the spicy lamb chops (marinated in about five spices and grilled.....I burnt mine a bit which is why you only have them when they first when on the grill pan) and rice pilau.  This is a really good recipe.  The rice is cooked in a similar fashion to the pasta method..extra water/ then drain.  This was really good and so easy which is perfect of SIL because she doesn't have a lot of confidence in the kitchen....her first husband was a MasterChef in Germany.:wacko:

 

 

DSC01862.thumb.jpg.9d61a6f93f31c3db681c0e71651ef048.jpgDSC01861.thumb.jpg.2ce7f7998ac102b9b768da804637ccfb.jpg

7 people like this

Share this post


Link to post
Share on other sites

Deboned, skin removed. Chicken thighs with parsnip.

dcarch58db14f38dd2c_parsnipandskinlesschickenthighs2.thumb.jpg.50b07f1ef9118b0ebf507f4a04b20b6f.jpg58db14f5002dc_parsnipandskinlesschickenthighs.thumb.JPG.afb8173b6fc9670c2af02f9b5e3c19ac.JPG

3 people like this

Share this post


Link to post
Share on other sites

Imaginative. 


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
3 hours ago, Anna N said:

A "forced march" dinner.  I have not been doing much cooking lately and find myself falling into the trap of doing whatever is easiest and fastest. Tonight I decided I needed to break out of that habit before it became the norm. In the end this didn't take very long at all. Frozen spinach done in the microwave, eggs softly scrambled,  tomatoes seeded and chopped and in fairly short order I had a surprisingly tasty meal. 

 

Last night's dinner was around 1:30 am (maybe more on that later) so tonight it's a can of Progresso Manhattan clam chowder and perhaps a salad...once I finish off my mai tai.

 

2 people like this

Share this post


Link to post
Share on other sites
5 hours ago, JoNorvelleWalker said:

 

Last night's dinner was around 1:30 am (maybe more on that later) so tonight it's a can of Progresso Manhattan clam chowder and perhaps a salad...once I finish off my mai tai.

 

 I may have to stock up on canned soups.  Although last night I dreamed of a refrigerator full of pre-prepared vegetables, a freezer with carefully labelled, already cooked meals  and I am sure I missed something… You know how it is with dreams.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

The truck from Point Judith was backing up to the loading dock as I pulled in, so I made my way right to the fish counter to see what was coming in. Soon a batch of fresh squid was put out on the ice and that was all I needed to see. One and a half pounds of uncleaned squid is just about right for the two of us. The price was right too!

IMG_1620.thumb.JPG.e1dabe1f31a438bc8efc9a16fb03b988.JPG

They were just about the perfect size and took just a few minutes to clean and portion.

IMG_1617.thumb.JPG.cf26a980ac0d905edb4db7184aca9f88.JPGIMG_1618.thumb.JPG.15b4f3e32ddf602a47ba6a0b8fcc9a75.JPG

Next order of business was some spicy kimchi tartar sauce.

IMG_1621.thumb.JPG.75b35624c4a63b8081599b7ee6d4fa2b.JPGIMG_1622.thumb.JPG.b3cd7bfe332c577d87f4cf2510912885.JPGIMG_1624.thumb.JPG.80da6974089a412b326e8ed2b56eabbe.JPG

I whipped up a small batch of coleslaw and the rest is history.

HC

IMG_1630.thumb.JPG.1517c704ff51d639e1bc7f1ed281e6b8.JPGIMG_1632.thumb.JPG.f0366cfc7d31c1b498d34dfc3501634b.JPG

 

4 people like this

Share this post


Link to post
Share on other sites