cooking for two!
April 1, 2011 5:21 PM Subscribe
please throw me your recipes for two people to cook together! we're pretty advanced as far as cooking goes, so the more difficult, the better! a bit more inside.
oh hi, didn't notice you there. i'm looking for recipes to cook with my husband, and dessert dishes to make with friends. as i said, the more involved and difficult the better, and it's important that both people actively have something to do. your ideas are muchly appreciated!!
oh hi, didn't notice you there. i'm looking for recipes to cook with my husband, and dessert dishes to make with friends. as i said, the more involved and difficult the better, and it's important that both people actively have something to do. your ideas are muchly appreciated!!
I find these cookies from Barbara Fairchild to be pretty involved (and also delicious). One person can melt the chocolate while someone else bashes up the toffees (or some other delicious candy filling). I think the last time I made them my friend and I used mini peanut butter cups.
posted by janepanic at 5:50 PM on April 1, 2011
posted by janepanic at 5:50 PM on April 1, 2011
Chinese crispy duck with pancakes is quite the protracted challenge. You have to spice, cook, re-spice and shred a giant carcass, chop an annoyingly tricky salad, fry your own paper-thin pancakes and mix a delicate sauce all at the same time.
Next time my father accidentally buys a duck, I'm going to beat him to death with it.
posted by Kandarp Von Bontee at 5:56 PM on April 1, 2011 [5 favorites]
Next time my father accidentally buys a duck, I'm going to beat him to death with it.
posted by Kandarp Von Bontee at 5:56 PM on April 1, 2011 [5 favorites]
Roasting and peeling red peppers; trimming, washing and drying salad -- each of these is an entire project.
posted by StickyCarpet at 6:04 PM on April 1, 2011
posted by StickyCarpet at 6:04 PM on April 1, 2011
Ooh, find yourself a mole recipe, the kind that has on the order of twenty or thirty ingredients cooked in a couple different stages, like this one. (Recipe is just an example, not a recommendation. I did a complicated mole as a two-person cooking adventure with my dad once and it was both fun and delicious, but I forget where we got our recipe.)
posted by clavicle at 6:07 PM on April 1, 2011 [2 favorites]
posted by clavicle at 6:07 PM on April 1, 2011 [2 favorites]
This may be beyond the scope of what you're looking for but canning is always a hot date. I've linked you to a primer on my MeFi profile page (scroll down), and here's why...
Canning is a long, labor-intensive process that may be done solo, but is best with at least two people. One washes vegetables while the other preps them; one cooks while the other sets up the food mill; one ferries the tomatoes while the other processes them; one ferries them to the heat while the other begins clean-up. You can certainly limit yourself to a small run, especially if you're just starting out as a canner, or you can (as my husband and I do) turn it into a day-long extravaganza. By the end of it, we have established a nice rhythm and it's almost like dancing around each other. (We go "canning crazy" at about 10 p.m., and start making up songs about tomatoes, but that's part of the fun too.) What's best, though, is opening a jar of pizza sauce several months later and enjoying the memory of making it. You know the saying "You'll laugh about this someday"? Well, we do, eventually, and one taste of homemade sauce pays for all of the sweat, mess and propane tank hauling.
posted by MonkeyToes at 6:18 PM on April 1, 2011 [6 favorites]
Canning is a long, labor-intensive process that may be done solo, but is best with at least two people. One washes vegetables while the other preps them; one cooks while the other sets up the food mill; one ferries the tomatoes while the other processes them; one ferries them to the heat while the other begins clean-up. You can certainly limit yourself to a small run, especially if you're just starting out as a canner, or you can (as my husband and I do) turn it into a day-long extravaganza. By the end of it, we have established a nice rhythm and it's almost like dancing around each other. (We go "canning crazy" at about 10 p.m., and start making up songs about tomatoes, but that's part of the fun too.) What's best, though, is opening a jar of pizza sauce several months later and enjoying the memory of making it. You know the saying "You'll laugh about this someday"? Well, we do, eventually, and one taste of homemade sauce pays for all of the sweat, mess and propane tank hauling.
posted by MonkeyToes at 6:18 PM on April 1, 2011 [6 favorites]
I made Finnish Cabbage Rolls with my boyfriend more than once -- they're fun precisely because they're so involved. The cabbage-boiling step is hard to get right if you don't have two people (plus optional burn unit), the meat-mixing and cabbage-chopping tasks can also be done simultaneously, and then both cooks can share the fun of working together to build the rolls.
Our favorite variation on that recipe was to combine both the mushrooms and the meat, and make two enormous pans at once. The rolls warm up wonderfully, even if frozen, so you can't make too many.
posted by vorfeed at 6:22 PM on April 1, 2011 [1 favorite]
Our favorite variation on that recipe was to combine both the mushrooms and the meat, and make two enormous pans at once. The rolls warm up wonderfully, even if frozen, so you can't make too many.
posted by vorfeed at 6:22 PM on April 1, 2011 [1 favorite]
I like making Thai stir-fry with my boyfriend. Since you have to have everything cut and ready to throw into the wok before you start cooking, it's great to have someone else helping with cutting the raw meat and peeling the garlic and so on. Then, once all the work is done, the actual cooking part takes under 10 minutes. Last dish we made together was a spicy ginger pork stir-fry, and it was awesome.
posted by wondermouse at 6:26 PM on April 1, 2011
posted by wondermouse at 6:26 PM on April 1, 2011
homemade pasta and sauces is well suited to multiple cooks.
posted by kch at 6:28 PM on April 1, 2011
posted by kch at 6:28 PM on April 1, 2011
The braiding process of this challah recipe is so complex that the recipe's author suggests that one person do the dough braiding while a friend reads the instructions.
posted by Jason and Laszlo at 6:30 PM on April 1, 2011
posted by Jason and Laszlo at 6:30 PM on April 1, 2011
On a completely different (and slightly whimsical) note, how about "time trial" cooking? You know how recipes always claim 30 minutes start to finish (or whatever), and you can never get it on the table in less than 45 when you're working by yourself? Turns out that with 2 people, Hubby and I can beat the clock but we have to work like an Indy 500 pit crew:
Set timer to BS recipe claim!
Green flag!
Over the wall!
GO GO GO!
Dinner on the table before the bell!
Checkered flag!
It's surprisingly entertaining, and you figure out who does what on the fly. Not recommended for complex gourmet recipes, but some of the most fun I've had in the kitchen.
posted by Quietgal at 7:30 PM on April 1, 2011 [7 favorites]
Set timer to BS recipe claim!
Green flag!
Over the wall!
GO GO GO!
Dinner on the table before the bell!
Checkered flag!
It's surprisingly entertaining, and you figure out who does what on the fly. Not recommended for complex gourmet recipes, but some of the most fun I've had in the kitchen.
posted by Quietgal at 7:30 PM on April 1, 2011 [7 favorites]
Mole is not alone. Most traditional Mexican recipes are designed to be cooked by more than one person. They involve cooking various parts separately (such filling and sauce) as well as an assembly. Traditionally, mexican foods such as enchiladas, tacos, tamales, and empanadas are done by an assembly line of family members.
There are similar recipes in many cultures' traditions. I called them "bored housewife food" in that they come from an era where cooking was a woman's primary responsibility, and they spiced up the activity by having friends and family do it with them. The result is very complex recipes where things where various things need to be maintained at all times. One person can do it, but that's not how they were designed and it's not the most fun way to go about it. And because the people doing it were cooking all their lives, the recipes can get pretty difficult.
tl;dr version: look for traditional recipes from cultures that highly value social interaction but also have a history of keeping (usually) women in the home. Traditional Mexican, American, Chinese, (probably Indian, etc.) home cooking all feature at least some recipes like this.
posted by yeolcoatl at 8:23 PM on April 1, 2011 [2 favorites]
There are similar recipes in many cultures' traditions. I called them "bored housewife food" in that they come from an era where cooking was a woman's primary responsibility, and they spiced up the activity by having friends and family do it with them. The result is very complex recipes where things where various things need to be maintained at all times. One person can do it, but that's not how they were designed and it's not the most fun way to go about it. And because the people doing it were cooking all their lives, the recipes can get pretty difficult.
tl;dr version: look for traditional recipes from cultures that highly value social interaction but also have a history of keeping (usually) women in the home. Traditional Mexican, American, Chinese, (probably Indian, etc.) home cooking all feature at least some recipes like this.
posted by yeolcoatl at 8:23 PM on April 1, 2011 [2 favorites]
Any kind of dumpling or other stuffed-dough dish lends itself admirably to multiple hands. Potstickers, pierogies, anything that freezes well can be made in quantities of dozens or hundreds and stored for later. Have yourself a tamalada!
posted by Lexica at 8:32 PM on April 1, 2011
posted by Lexica at 8:32 PM on April 1, 2011
Parathas! They are perfect for two. One person rolls them out, the other person cooks them. Here's a great video showing you how to do it.
posted by yawper at 8:35 PM on April 1, 2011
posted by yawper at 8:35 PM on April 1, 2011
Tamales.
Beef (Tyler Florence)
Pork (Cheryl & Bill Jamison)
I've seen so many great fillings; chicken, green chilies, and goat cheese. Pumpkin...
The above recipes call for dough made with masa harina. Toasting it on sheet pans in the oven until you first detect a change of hue. Rendering your own lard, with pork fat/skin available at Latin, and Oriental markets. Both these steps are worth it.
I also like to include charred kernels of corn; roasted, and fine-diced poblano/red bell pepper, fine diced caramelized onion to the dough.
Make plenty. They freeze well.
posted by JABof72 at 8:57 PM on April 1, 2011 [1 favorite]
Beef (Tyler Florence)
Pork (Cheryl & Bill Jamison)
I've seen so many great fillings; chicken, green chilies, and goat cheese. Pumpkin...
The above recipes call for dough made with masa harina. Toasting it on sheet pans in the oven until you first detect a change of hue. Rendering your own lard, with pork fat/skin available at Latin, and Oriental markets. Both these steps are worth it.
I also like to include charred kernels of corn; roasted, and fine-diced poblano/red bell pepper, fine diced caramelized onion to the dough.
Make plenty. They freeze well.
posted by JABof72 at 8:57 PM on April 1, 2011 [1 favorite]
Making pasta is a good choice if your using a hand crank machine - that always seems to be easier and less frustrating with at least three hands!
posted by OneMonkeysUncle at 9:23 PM on April 1, 2011 [1 favorite]
posted by OneMonkeysUncle at 9:23 PM on April 1, 2011 [1 favorite]
Risotto is the perfect dish for two cooks. Switch off stirring. Rabbit is best.
posted by trip and a half at 9:24 PM on April 1, 2011
posted by trip and a half at 9:24 PM on April 1, 2011
Oh sorry: you asked for recipes! This one is close to what I do with a partner. If you can't get ramps, see if you can find green garlic. Happy spring and happy cooking!
posted by trip and a half at 9:34 PM on April 1, 2011
posted by trip and a half at 9:34 PM on April 1, 2011
I wrote this previously. Very complex, could easily be a two person gig...
Five Spice Roasted Maine Lobster with Fig Sauce and Seared Foie Gras.
This recipe is from Thomas Keller in the French Laundry CookBook.
The fig/port reduction sauce contains bitter chocolate and coffee!
The lobster is roasted in squab spice: quatre-epices, peppercorns, cloves, coriander, and cinnamon!
Plus... Foie!
This appetizer was so awesome, we took a 2 hour break this year between the starter and the main on Thanksgiving:)))
posted by jbenben at 9:53 PM on April 1, 2011
Five Spice Roasted Maine Lobster with Fig Sauce and Seared Foie Gras.
This recipe is from Thomas Keller in the French Laundry CookBook.
The fig/port reduction sauce contains bitter chocolate and coffee!
The lobster is roasted in squab spice: quatre-epices, peppercorns, cloves, coriander, and cinnamon!
Plus... Foie!
This appetizer was so awesome, we took a 2 hour break this year between the starter and the main on Thanksgiving:)))
posted by jbenben at 9:53 PM on April 1, 2011
Jiaozi! One person makes the dough, while the other makes the filling. Then one person rolls out slabs of dough while the other person cuts it into wrappers. (We roll it out and use round cookie cutters, rather than dividing then rolling like this recipe says).
Then one person dollops filling onto the dough, while the other brushes them (the dough circles, not their partner) with water and seals them up. You can have a little production line going and incorporate more people into it if you like.
Cooking them (we steam them) is really only a one person job, though, unless you have multiple pans.
posted by lollusc at 10:01 PM on April 1, 2011 [1 favorite]
Then one person dollops filling onto the dough, while the other brushes them (the dough circles, not their partner) with water and seals them up. You can have a little production line going and incorporate more people into it if you like.
Cooking them (we steam them) is really only a one person job, though, unless you have multiple pans.
posted by lollusc at 10:01 PM on April 1, 2011 [1 favorite]
I've just bought The Extraordinary Cookbook for my other half for his birthday. There is a whole section on 'Interactive Meals' with communal recipes for 2 or more players including:
- The Legendary Bum Sandwich (make sandwich, wrap in cling film then sit on it 10 minutes)
- Pancakes (thin crepes that need to be tossed high in the air to turn then smothered in a variety of yummy fillings)
- Vegetable Instruments (Squash bassoon, carrot flutes?)
- Crab & Hammer Party
- Sushi Rolling
- Shabu-Shabu (a savoury japanese fondu-type soup)
posted by dogsbody at 7:05 AM on April 2, 2011
- The Legendary Bum Sandwich (make sandwich, wrap in cling film then sit on it 10 minutes)
- Pancakes (thin crepes that need to be tossed high in the air to turn then smothered in a variety of yummy fillings)
- Vegetable Instruments (Squash bassoon, carrot flutes?)
- Crab & Hammer Party
- Sushi Rolling
- Shabu-Shabu (a savoury japanese fondu-type soup)
posted by dogsbody at 7:05 AM on April 2, 2011
I come from a family that makes a huge production of of Thanksgiving tamale making. We use the recipe on the bag of masa (corn meal) and fill it with boiled potatoes, cheese, green olives, green chile, elk meat- if we've got some on hand, and raisins. I have always found it to be a "more the merrier" food prep thing. Also: delicious!
For friendly desserts: I had a really good time hosting a girl-scout-cookie baking party. I followed Chow's recipe for "Fijis" "Left Behinds" and "Slim Mints", and set up friends at different stations of dipping, caramel stirring, cookie cutting etc. When we were finished, everyone got to take home some cookies, and we had a pretty fab time.
Less group-cooking-intensive, but hands down my favorite party I've ever hosted was a s'more potluck. I made a few different flavors of marshmallow, and invited friends to bring things they thought would be interesting. Then we hung out around a bonfire and tried the flavor sensations. (My favorite was chili-chocolate with lemon marshmallows on chocolate graham crackers.)
posted by aint broke at 8:14 PM on April 2, 2011 [1 favorite]
For friendly desserts: I had a really good time hosting a girl-scout-cookie baking party. I followed Chow's recipe for "Fijis" "Left Behinds" and "Slim Mints", and set up friends at different stations of dipping, caramel stirring, cookie cutting etc. When we were finished, everyone got to take home some cookies, and we had a pretty fab time.
Less group-cooking-intensive, but hands down my favorite party I've ever hosted was a s'more potluck. I made a few different flavors of marshmallow, and invited friends to bring things they thought would be interesting. Then we hung out around a bonfire and tried the flavor sensations. (My favorite was chili-chocolate with lemon marshmallows on chocolate graham crackers.)
posted by aint broke at 8:14 PM on April 2, 2011 [1 favorite]
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One person is in charge of seasoning and cooking the fish (and fanning the smoke detector when the seasoning rub starts to char under the broiler, grr). The other person is in charge of making the onion/cilantro/lime/jalepeno/(plain)yogurt salsa. (Both parties are responsible for the nomming.)
And maybe I'm just too controlling, but I see baking as more of a solitary activity. The only dessert projects I find collaborative are cookie/cupcake decorating. Or I guess any kind of candy making--one person to stir and watch the pot, the other to prep for the next step.
posted by phunniemee at 5:44 PM on April 1, 2011 [1 favorite]