Homemade cinnamon rolls
😊
Cream over top or no?
Co-signed, using my Grandma's recipe, which is the 1970s Betty Crocker if anyone's thinking of asking. It whips.
This was my answer too. Got any tricks you'd like to share?
Homemade cinnamon rolls
😊
Cream over top or no?
Co-signed, using my Grandma's recipe, which is the 1970s Betty Crocker if anyone's thinking of asking. It whips.
This was my answer too. Got any tricks you'd like to share?
not so much a dish, but a good Prime Rib dinner with baked sweet potatoes and a good Caesar salad, or some sort of green veg.
Massaman curry with fresh naan and something pickled on the side. The flavor profile blows people away and it’s modifiable enough to suit people who claim they “don’t like curry.”
I think some people, at least in the US and parts of Europe, associate curry with extreme heat, not the delicate balanced flavor of "real" curries.
Be right over.
This is my future husband's favorite dish. Any pointers or basic recipes?
Ya bro hit the recipe
Massaman is one of those dishes that quietly wins people over without trying too hard. I'd happily put that on the table for someone who swears they don't like curry just to watch them change their mind.
Chicken stock. So simple.
I work from home, so roasting a chicken one day then making stock the next day and doing chicken and dumplings makes my work day so much better
Same. Doing my annual chicken stock batch and then making chicken and dumplings is one of the highlights of my winter. Also the beef stock batch with the French onion soup to follow
Got a good recipe for chicken and dumplings ?
My lasagna.
Mozambique peri peri prawns.
No. I judge myself harshly and I asssume my family does worse. There are dishes that I know I can nail, but my family has no appreciation of that.
Boeuf bourguignon or French Onion soup.
Dal. The variations are endless and it always leaves the kitchen smelling amazing!
I made dal bat for the first time this year after growing up eating it. It is so cozy.
I’d love to say chicken Marsala because it’s my signature dish. I’d love to say gazpacho because I love eating it beyond all reason but 2.5h chopping and dicing is brutal. Instead I’ll say Thai steak salad (zen from making the components) or salt & pepper tofu (so easy & like popcorn to consume a whole block.)
I’d love to say gazpacho because I love eating it beyond all reason but 2.5h chopping and dicing is brutal.
I guess this is why my mom rough chops stuff and then throws it in the Cuisinart for a few pulse burst chops to finish it off... 😄
What the hell are you doing spending 2.5 hours chopping veg for gazpacho for? When I make it it’s about a minute of rough chopping veg then blending with a little ice and maybe some bread to give it some body. A quick strain and adjusting for seasoning is all it needs to be ready to serve. It’s maybe 15 minutes beginning to end when I make it.
I do a bomb-ass pasta alfredo. Very very rarely do i make it the same way twice, there's just SO much versatility possible in making it.
That's got me curious, being such a simple dish. Usually it's the more complex ones that have more versatility.
Pick a soup. Any soup. Love soup. Love making soup.
I just made this an hour ago and if you love soup, you’re welcome https://cooking.nytimes.com/recipes/1015543-curried-carrot-and-coconut-soup?unlocked\_article\_code=1.2FA.-39t.5FCKefLTK4Gw&smid=ck-recipe-iOS-share
Came to say the same thing! I find the whole experience almost meditative when I get to take my time and just enjoy being in the kitchen. I like peeling and chopping the veg, sautéing my aromatics, and having the smell permeate my home. It feels simultaneously like I’m making a big hug in a pot and also a little like I’m stirring magic into a bubbling cauldron. I love it!
Stews for me but yeah. I love a simple prep and dump recipe. Hands off and get hungry for 5 hours :) just happy checking it :)
Ya know I love my homemade soup but I feel like it is a major pain in the butt to cook. I can only bring myself to make it a few times a year because it feels so labor intensive. What do you enjoy about the process?
If someone would do all the prep work for me, there are a whole lot of dishes I’d love to make anytime.
seriously. and honestly not even the prep. if someone wanted me to cook and had a request AND provided the ingredients? well i'm a happy bunny!
Honestly, anyrhing involving mushrooms. I just love them. Maybe a Mediterranean pasta with chanterelle mushrooms, lightly roasted cherry tomatos, olives, sliced chicken and a tangy cheese.
Ugh. I grew up in a household that seems to have some genetic antagonism toward mushrooms, but I could literally eat a bowl of mushrooms and be as happy as a clam. If it weren't for the eight hours of labor my mom swears I was adopted because I friggin' love mushrooms while she, my dad, and sister despise them.
Risotto. It's so soothing making and you can make it so many ways
Reservations.
Soup, especially plain old chicken soup. I vary the starch I add, but taking four to six hours and doing it in stages is fun for me.
Any dish if someone I loved wanted me to make it, but not if they demanded I make it. There is a difference. My ex literally threw food at me when I walked in the door one time and told me to make her dinner... that was a hard pass and, as it turned out, a fight for not respecting her needs.
None of the dishes I truly love making are the kind of things that can be ready in a single night. Probably my absolute favorite is a home-brined corned beef. The brine alone takes 10 days. Cooking is 6 hours at 250F for a 6+ pound brisket, maybe less time for something smaller but I want leftovers so I never go smaller than 7 pounds. Plus timing the potatoes, carrots, and cabbage for a full corned beef meal. And then letting the leftovers cool in the fridge sufficiently so I can get out the home deli slicer and create the slices that will go into the most amazing Reuben sandwiches the next day....
Well crap. Now I have to put brisket on my shopping list.
https://www.copymethat.com/r/H2SFDre7J/corned-beef-including-10-day-brine/
Drunken noodles. It's fun and pretty easy. Even easier after buying these lil prep bowls made it even easier. Just prep out your ingredients ahead of time cuz with the higher heat you'll be using you won't have time to do it s you go, which you shouldn't do anyway.
A nice chunky beef borscht using red cabbage. If it is nasty weather.
Fudge. If I'm sad, I make a pot of fudge. Seems to make me feel better. There's just something very relaxing about standing there stirring until it's just right.
I'd throw the ingredients back at them. I ain't your slave! Make it yourself with that attitude.
Carbonara. It’s my all time favorite comfort food. I hardly ever make it though because my husband prefers red sauce.
Pizza.
this! making dough is so satisfying and then watching it bake into cheesy heaven 😁
Chili. Making chili is my art. It is the closest expression of my very soul that I can manifest into physical form. It is the most beautiful thing I know how to create. I can easily spend an entire day working on it and letting it simmer. If I could center an entire restaurant around just chili, I would quit my career and do that.
Yes. My shoulder of lamb. Its an easy thing to prepare but needs a lot of prep time as its a 5 hour cook plus marinade time but I love making it and love eating it. Am just about to go out and get the stuff for it actually.
Meatballs. The whole process is just so cathartic, along with knowing you've got meatballs for daaays.
Short ribs. And polenta
Literally all food, I just love cooking for people.
I love scorching fresh vegetables on high in a stainless steel fry pan with avocado oil and salted butter. I know I'm not the only one, but some people look at me as if I have 3 heads for suggesting it. Burnt broccoli and burnt asparagus in particular taste so much better than those veggies ever taste cooked conventionally.
Beef Wellington. First time was a hard learning experience. Now it's second hand. Just need a day's notice.
any kind of curry, the smell while making it is always ascending
Lasagna
I truly enjoy the process of making risotto. Methodical, slow, and the more time you put in, the better it is. Same with sourdough bread making, but that does most of the work on its own.
Bun rieu.
Not a dish but chimichurri. Chopping things relaxes me, especially after a bad day, so making a big batch of chimichurri is just really soothing for me.
Pot roast and smashed potatoes. Absolute comfort food and the house smells incredible all day. Quintessential fall/winter dinner and it brings me more joy than it should every time.
White chicken chili in the instant pot easily. Pot roast next. I guess I just love my instant pot lol. However I own my mashed potato’s. Btw its sour cream and butter (mostly) and ranch dressing.
Mushroom risotto and bolognese <3
Beef stew
I love love LOVE making broths!! Broths are the heart of every meal I make! Even talking about broths makes me want to go to the kitchen and start one! Haha
Aglio y olio. I used to get home from work *late*. This comes together fast. I made it for my (later) wife after we'd missed getting dinner the first time we were going to get dinner. She later took me to see the movie *Chef* and told me she was looking at me like Scarlett was looking at Favreau. Sold. Eggs benedict. What I made the morning after I made the aglio y olio. I hadn't seen anyone be that appreciative of something I made before. Also that's when I thought maybe the relationship had legs. Pot roast. Easy and everyone loves it. I enjoy screwing around with the sides, and I enjoy how excited they get when they smell it cooking. French onion soup. Same as above. Chouquettes. My (now) wife loves them, and I got to introduce them to her in France. I have pictures of her eating them and beaming around them. So when were in the U.S. where there are no chouquettes, I make them and she beams again.
Bolognese
Just a burger on a charcoal grill. That’s my favorite to cook.
A ribeye dinner. Very few steak places can even compete, and they would be expensive as hell.
DIP OR SIDE DISH: artichoke hearts sour cream & spinach with parmesan
Breakfast (not a dish, I know). I love being up before everyone and making breakfast so they can start their day with some love.
Pot roast or a whole chicken cooked on a bed of potatoes, celery, carrots, onions and mushrooms. Cook both for about 3 hours at a low heat and it comes out so tender.
Beef bourginion. Every step smells so damn good and the final product is orgasmic
Beef bourginion. Every step smells so damn good and the final product is orgasmic
Tomago. Japanese style rolled omelette. During covid I think I made two a day because my toddler just adored them. You make him that many times you get good at it. No I just think they're a breeze and they're so satisfying to eat cold or hot.
Any kind of skillet meal or casserole. Rice or pasta, some kind of meat, lots of veggies, cheese and a lot of seasoning. I made this for my kids growing up and as adults they still want me to make it. I can roast a chicken, slow cook a roast, make stew, soup but it's always a skillet dinner or a casserole. I am happy to make it anytime.
Eggs Benedict Green onion cakes. Bbq ribeye. Chocolate chip oatmeal cookies Laing (Filipino) Crowd pleasers and I feel good.
Tacos!
My dad's Chinese egg and tomato dish (not actually my dad's, but he would often make it). Or borscht if I have more time.
My dad's Chinese egg and tomato dish (not actually my dad's, but he would often make it). Or borscht if I have more time.
If they are buying the ingredients? I would think of one of the most expensive dishes in terms of ingredients that I love to make. And I would go for it no problem. Do I get to pick where some of the ingredients come from? If so, I have a jambalaya recipe that uses fairly expensive Tasso ham and andouille sausage made locally. As well as prawns. That's probably one of the most expensive dishes that I can make. But I love doing it! And if you just make the sauce with the Tasso ham and andouille sausage and whatever vegetables you want to include, you can portion that for the freezer. Minus the rice and the prawns. Which you would add after reheating a frozen portion.
Breakfast burritos
New Mexico chili
I would have to say that food(ish) falls into that category.
Sunday roast
Enchiladas, fresh tortillas are my favorite things to make. Everyone always loves them, and so do I
Roast beef, mashed potatoes, and gravy!
I have a recipe for avocado cookies (started as a joke recipe, ended up amazing)
Pasta Al oglio. Once I learned to emulsify the noodles late in life I became a noodle lord.
Roast and Yorkshire pudding
Tacos. Seasoned ground beef mixed with chorizo, refried beans, all the toppings. Everyone in my family loves them. I’ve even converted some of my friends.