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Lamb tagine.
Chop Suey
WAKE UP
i buy milk, flour and vitamins and boil them down to little energy balls
I can cook for myself alright, but I don’t impress people with my culinary skills. I’m not a fan of cooking.
When I need to save face because there are guests, (rarely happens but it does) I do pan fried salmon and steamed vegetables. It’s very difficult to get it wrong. It’s easy to season. Looks presentable. I learned to cook the salmon from a short Gordon Ramsay video that you can find on YouTube. Practically foolproof
I have no one visiting me
Spanikopita
Albany style steamed hams usually do well
Oh, I love having those with the Aurora Borealis.
Spaghetti. Boiling water is the most advanced cooking thing I care to learn.
Either steak or salmon but depends on the guest like others have mentioned. I usually also enjoy putting my own spin on the recipe, like adding a spice or making it more citrusy etc
As a one size fits all kinda thing: sourdough bread, that takes me like 24 hours from start to finish, with incubating over night in the fridge.
Other than that, it depends. We already cook good for ourselves regularly, no need to wait for there to be guests. So we cook just regular food, whatever we think our guests might enjoy.
Lasagna. It takes a while to do the Bolognese so everyone gets impressed but the dish is so easy to actually make. Plus it’s delicious
I just made it for the first time this week, plus dairy free. After giving my daughter maybes when she’d ask because I thought it would be harder.
I used premade pasta and sauce though, which made it even easier. Browned some ground meat, set it aside to saute some celery, onions, and carrots for a bit, then re-added the meat, then the sauce, simmered for a bit, then built the lasagna layers. Normally I’m not a fan of that dairy free cheese, but it turned out pretty good overall.
Mine’s been basically dairy free for a while. My wife is allergic to cow dairy so I use a bechamel made with oat milk. I do sprinkle in some pecorino but I bet I could get the exact same salty umami notes with msg or something.
Glad you finally embraced the lasagna. Keep layering
Best part is tonight we can have leftovers. As much as I love cooking, I also love not cooking.
But I just remembered I took some stewing beef out of the freezer the other day, so I should probably use that.
I legitimately think the best lasagna is leftover lasagna. Throw in in the oven for a little while, maybe under the broiler for a bit, and I think it’s better than fresh.
Usually food.
Shakshuka, Japanese curry, misir wot (ethiopian spicy red lentils). to name a few
Lamb. Its not rare but its unusual around here (and cheaper than beef) so it feels posh and fancy to most people.
Serve it with some roasted diced potatoes and some sort of sauteed greens and it looks like you’re spending big bucks and big effort on a meal.Also having drink varieties is a huge plus.
For meat eaters, probably sous vide steak with a mayo sear on cast iron, with mashed potatoes (using a ricer to make it 100% smooth) with butter and cream that’s had a bunch of herbs simmering in it (inside a tea steeper so it can all be removed), I also sometimes add flour to the dairy to make a roux or bechamel to kind of follow the Julia Child’s recipe.
Or perhaps spaghetti carbonara with diced pancetta (it might be the oil from the pancetta or the egg/dairy but this can upset stomachs, but the sauce ends up being very creamy and delicious)
For seafood lovers, I love to make creamy New England style clam chowder in my instant pot, which I add fish sauce, soy sauce, old bay, and paprika to, as well as bacon bits if they can have pork. I usually make it thick by mashing the potato bits until it’s about right, and leave the rest of the potatoes as bite sized pieces. This recipe is a mashup of a bunch of clam chowder recipes, trying to find the best unique parts of each one I could find and adding it if it makes mine taste better.
