Jump to content
  • 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 a free account.

Dinner 2020


JoNorvelleWalker
 Share

Recommended Posts

I have not felt up to doing much cooking lately but with today coming up and the family having cancelled the big get together a couple months ago, I had been planning for this ever since then.  The two of us won't be complaining about not having enough left-overs this year.  Charlie told me about having some cornbread at his cousin's house made with some yellow cake mix so I gave that a try.  It was good, just barely corn bread and no where near cake.

20201125_120327.jpg

20201126_145344.jpg

20201126_145708.jpg

Edited by Norm Matthews (log)
  • Like 20
  • Delicious 2
Link to comment
Share on other sites

TK’s “Whole Bird” with Turkey for Thanksgiving this year. Confited the legs and made a rillette with them. Piped it over the breast, vac sealed, and SVed. Brushed with mustard and topped with crispy chopped skin. Made a Turkey Jus Gras to go with and then a bunch of sides, including dinner rolls brushed with turkey fat. Vanilla Creme Brulee made with vanilla sugar to finish. Wasn’t going to be a great Thanksgiving away from family, but this was about as good as it could get. Happy Thanksgiving everyone!

421B9B7E-8B95-4C75-9D80-A9C8E009F34E.jpeg

41C81FE1-94EF-4D65-A74B-0B702691D425.jpeg

F9C531EE-5205-4FEB-BE2D-F3FA05F4851F.jpeg

  • Like 10
  • Delicious 9
Link to comment
Share on other sites

Reading all the Thanksgiving posts on line this morning  had me craving a traditional turkey dinner. I was hoping that the grocery store I pass on the way to work would have a fresh turkey breast.
But no such luck. I knew it was a long shot.
1362977838_TraditionalRoastChickenDinnerNovember26th2020.thumb.jpg.c096546a64a599454cb16b60a3a1b9b6.jpg
So I bought chicken instead.
Walked in the house at 5:20 and turned the oven on. Got the chicken in the CSO oven at 5:30. Put the potatoes on to cook, and got the brussels sprouts ready to steam.
No time to make homemade stuffing so I decided to use the corn bread I made this morning for breakfast to doctor up a box of stove top stuffing.
While the chicken rested and the brussels sprouts finished cooking, I mashed the potatoes and made the gravy and dinner was ready to serve at 6:30.
  • Like 19
  • Delicious 3
Link to comment
Share on other sites

31 minutes ago, Ann_T said:
No time to make homemade stuffing so I decided to use the corn bread I made this morning for breakfast to doctor up a box of stove top stuffing.
 

I like that save. I think they make a cornbread one. My other thing with that box used to be nuke diced potatoes and then add as you "cook" stuffing. The stuff is salty so the potatoes balance things out

  • Like 2
Link to comment
Share on other sites

Chicken Patty Burger with "The Works". Chicken mince patty with cheese and onion, Lettuce, Cheese, Beetroot, Coleslaw, Bacon, Egg & Red Onion (no Pineapple because it is wrong). 

 

20201127_200253.thumb.jpg.0d329d74c1d82b2c9c61ef9891b0c6c6.jpg

 

You know when you put an (admittedly not all that great) amount of effort in to making a meal you think someone will love and get a "Thanks but I'm really not that hungry" response and then you clean the kitchen really loudly and silently swear to never cook again? Today was that. 

 

  • Like 6
  • Delicious 2
  • Haha 2
  • Confused 1
  • Sad 10
Link to comment
Share on other sites

2 hours ago, CantCookStillTry said:

You know when you put an (admittedly not all that great) amount of effort in to making a meal you think someone will love and get a "Thanks but I'm really not that hungry" response and then you clean the kitchen really loudly and silently swear to never cook again? Today was that. 

 

I feel your pain.

My GF has had an uncertain relationship with food since having her gall bladder out, sometimes barely nibbling all day and then sometimes eating roughly her body weight over the course of an hour or two. I've come to accept this as just part of life together, but I will concede that "too flavor-y" was not an objection I'd ever expected to hear. :P

  • Haha 5

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites

10 hours ago, heidih said:

I like that save. I think they make a cornbread one. My other thing with that box used to be nuke diced potatoes and then add as you "cook" stuffing. The stuff is salty so the potatoes balance things out

I am going to use this hack, I have a box of cornbread stuffing mix in the pantry (DH request) and will add some plain cornbread to it, since the sodium level made me not want to use it.

"Only dull people are brilliant at breakfast" - Oscar Wilde

Link to comment
Share on other sites

Had a massage yesterday and it wiped me out completely. Have had some stress with hubby's health issues needing apptns etc. So I guess the massage must have released some of that stress! I crashed for 2 hours right after I got home, had reheated Scotch Broth for lunch then slept again for about 3 hours! This was all I could manage for supper:

Opened a can of this and cooked 2 salted eggs with the rice, and stir-fried some Shanghai Bok Choy.

 

                                                                            Fried Dace with Salted Black Beans – Tasty Island

 

                                                      1985613549_FriedDaceEggs2649.jpg.6c23908c09f6ba6dd19ce3b2d631b9dc.jpg

                                                     1039566357_ShanghaiBakChoy2652.jpg.f76894fc69b823f11c0311c03d8b1a21.jpg

I was back on the couch trying to watch a bit of TV, but kept falling asleep! Finally crawled to bed at 11 and slept thru' until 7 am. Feeling refreshed! It's a new day, but too bad not a new body!

                                                                  

  • Like 13

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Here are a few pics from our party for three.  A quick appetizer of homemade longaniza sausage and kashmiri curry cured salmon served with  Forkish's overnight white bread. Followed with a salad of mixed greens, bluecheese, pear and toasted pecans.  The main coarse was bacon wrapped turkey tenderloin, stuffed porkchops, garlic mashed potatoes and wilted spinach.  The meats were prepared SV and finished with a quick fry.  Dessert was white chocolate and amaretto cheesecake.  

IMG_20201126_155824672.thumb.jpg.68fef752f0c45bd679ee4257c5449244.jpg

 

IMG_20201127_075509128.thumb.jpg.d1500a46bf991b605ccd15dceae69515.jpg

IMG_20201126_171656203.thumb.jpg.287859dba68b0c964348c61466f5079a.jpg

IMG_20201127_080643853.thumb.jpg.9b9c35aabad03530569cf40561c7d972.jpg

  • Like 10
  • Delicious 6
Link to comment
Share on other sites

My first year hosting Thanksgiving...very traditional, and a small group (6 adults and 3 kids, only folks who live in town). Happy with the way it turned out, and learned some things for the future. 2AFF89D1-3F47-41C1-8E86-CFA0C97B842B.thumb.jpeg.9d2cc0d164ae167ba7dfef528f2dacf4.jpeg

 

sweet potatoes with brown sugar and butter

70E0885A-2F2C-46C0-A1CF-0624A3737735.thumb.jpeg.873a67b2819aeff937bc28b8d9c7e32f.jpeg
 

mashed potatoes with loads more butter

BFFAC41E-BBB3-49BB-8B65-D344164E602B.thumb.jpeg.640a2f91b973809b43f00dd2e7d8e9b4.jpeg
 

my mother’s chestnut stuffing recipe

58021AB1-C570-465F-AFBE-4B16EE0F5876.thumb.jpeg.8c45de8a9491aa05592b988e03fdedd1.jpeg
 

Brussels Sprouts, with the bacon leftover from the morning’s bacon and eggs

2258EB2E-83FF-43E6-BDD1-4FE5AB0C0F3D.thumb.jpeg.57454888cb648305919fa95c104cc621.jpeg
 

giblet gravy

2AF92726-8246-4E25-98B6-BD105C17F4F1.thumb.jpeg.69b3fb139587c3e922de6d079423a64c.jpeg
 

my grandmother’s cranberry/orange/apple “relish”

DDFC5F23-A611-4742-AE69-8F1F4A6F3963.thumb.jpeg.b57282166ea8dfd247beae08f7841899.jpeg

  • Like 12
  • Delicious 5
Link to comment
Share on other sites

4 minutes ago, heidih said:

@alwaysdrawing Congrats on hosting. The relish looks interesting. Rough outline?

 

Very easy:

 

12oz bag of cranberries, chopped in Cuisinart

2 Granny Smith apples - cored (but not peeled), chopped in Cuisinart

2 Naval Oranges (with peel), chopped in Cuisinart

Combine chopped fruit with 1.5 cups sugar

 

Best when prepared a day early so the fruit has time to absorb the sugar.

 

Compared to traditional cranberry sauce, it's much more refreshing and less cloyingly sweet.

  • Like 1
  • Thanks 2
Link to comment
Share on other sites

our version -

 

1 bag of cranberries

1 navel orange, with rind

1 can  crushed pineapple

sugar to  taste

 

grind cranberries and orange in old fashion hand  cranked grinder

add pineapple

mix

add sugar

 

being the in the Covid-2 state.... we cut back drastically on the number of size of sides this year.

DW said she "missed the cranberries" so today we made them to go with leftovers...

 

crancombo1.thumb.jpg.5427871937b219f1c1b97e88e6134bbe.jpg

  • Like 6
  • Delicious 2
Link to comment
Share on other sites

8 hours ago, CantCookStillTry said:

You know when you put an (admittedly not all that great) amount of effort in to making a meal you think someone will love and get a "Thanks but I'm really not that hungry" response and then you clean the kitchen really loudly and silently swear to never cook again? Today was that. 


Frequently, yet now that my little one turned 7 he gets more sensible 😉 ...

  • Like 1
  • Haha 1
Link to comment
Share on other sites

Similarly, when you make something time and labor intensive, and someone says “next time you make this maybe you could change X, Y, and Z” (ie, completely different flavor profile).

  • Sad 2

"Only dull people are brilliant at breakfast" - Oscar Wilde

Link to comment
Share on other sites

25 minutes ago, JoNorvelleWalker said:

And that's without the cubeb.

It’s just not the same without the cubeb. 

  • Sad 1

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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

41 minutes ago, JoNorvelleWalker said:

@Wolfert's chicken with caramelized quinces and toasted walnuts...

 

....

 

As with any @Wolfert repast

 

Except for a few condiments, like her stupid easy preserved lemons, I find Wolfert a more satisfactory cultural read than kitchen guide.    But then we don't do well at 3 a.m. holiday dinners.    kudos to you!

  • Thanks 1

eGullet member #80.

Link to comment
Share on other sites

1 hour ago, Anna N said:

It’s just not the same without the cubeb. 

I was just teasing you. And I thought you knew that. I admire your willingness to attempt these complex recipes especially in the wee hours of the morning. 

  • Like 2

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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...