Help me create my own house menu.
July 4, 2011 2:03 PM Subscribe
I want to create a personal house menu, but I don't consider myself a foodie and I would like some help.
I like to cook, but I don't like looking for and trying new recipes. I tend to shy away from trying new foods, but I'm not totally against trying new things. I'd like to create a person repertoire of dishes that I can get really good at making, both for my fiancée and I, and for when we have guests over. Has anyone here done this before?
-How many dishes do I have to have to keep things interesting?
-Should I aim for a gastronomically united menu, or is wildly eclectic ok?
-Would it be easier if I make an everyday menu for the fiancée and I, and then a fancier menu for special occasions and guests?
-Am I going to seem kinda nuts if I printed out a nicely formatted menu (not a recipe book) and left it in the kitchen?
-If I make this menu, how can I let guests know about it so they can choose what they would like to have?
Any thoughts, suggestions, and personal experiences with doing this sort of thing are all welcomed.
I like to cook, but I don't like looking for and trying new recipes. I tend to shy away from trying new foods, but I'm not totally against trying new things. I'd like to create a person repertoire of dishes that I can get really good at making, both for my fiancée and I, and for when we have guests over. Has anyone here done this before?
-How many dishes do I have to have to keep things interesting?
-Should I aim for a gastronomically united menu, or is wildly eclectic ok?
-Would it be easier if I make an everyday menu for the fiancée and I, and then a fancier menu for special occasions and guests?
-Am I going to seem kinda nuts if I printed out a nicely formatted menu (not a recipe book) and left it in the kitchen?
-If I make this menu, how can I let guests know about it so they can choose what they would like to have?
Any thoughts, suggestions, and personal experiences with doing this sort of thing are all welcomed.
I don't think you want to let guests pick and choose at a dinner party--it's too much work, and if you're not a relaxed host(ess), how can they relax? Printed menu is a tiny bit precious, I think.
But I think developing a repertoire of dishes that you've mastered, feel confident in making, and can then whip up at the drop of a hat is totally worthwhile. For me, it's great roast chicken, ratatouille, meaty ragu, home-made potstickers, and perfect pound cake. Nigella Lawson's cookbooks are pretty good for learning basics and then ringing the changes on those basics. I like How to Eat and Feasts--she gives you a complete meal, with sides, appetizers and dessert, so if you cook your way through a couple of dinners, you can feel confident that it all goes together, and that not every dish will taste or look the same. (No one wants a meal that's all white or every dish has tons of garlic, etc.)
posted by Ideefixe at 2:13 PM on July 4, 2011
But I think developing a repertoire of dishes that you've mastered, feel confident in making, and can then whip up at the drop of a hat is totally worthwhile. For me, it's great roast chicken, ratatouille, meaty ragu, home-made potstickers, and perfect pound cake. Nigella Lawson's cookbooks are pretty good for learning basics and then ringing the changes on those basics. I like How to Eat and Feasts--she gives you a complete meal, with sides, appetizers and dessert, so if you cook your way through a couple of dinners, you can feel confident that it all goes together, and that not every dish will taste or look the same. (No one wants a meal that's all white or every dish has tons of garlic, etc.)
posted by Ideefixe at 2:13 PM on July 4, 2011
I don't think "menu" is the word you're looking for. Maybe "house specialties" instead. Is this something you want to print out, frame attractively, and hang in your kitchen so that your friends can say "next time we have a dinner party can you cook this one?" That's probably not a bad idea, actually, of having a list of dishes that you enjoy cooking. And the only way to compile such a list is through experience.
posted by raisingsand at 2:25 PM on July 4, 2011
posted by raisingsand at 2:25 PM on July 4, 2011
The hubby and I have a set of index cards in a box. Each card has the name of a main dish that we like, a list of ingredients and approximate quantities, and, if it's not something we can whip up off the top of our heads, where we can find the recipe (recipe book title and page number, or Food.com, or whatever).
If we're stuck on menu planning for the next week, we flip through cards. We tend to start from the front, and file stuff we've recently made in the back, but it's not a rigid system. We pick out as many cards as we need for the week, use the ingredient lists to make our grocery list, and then post the cards on the cork board in the kitchen so we remember what we planned.
If we try a new recipe and like it, we make a card for it. (At times, we have tried to do 3 old cards + 1 recipe that is new to us each week.) I just checked, and we have 35 cards currently—and I'd call them "wildly eclectic" :)—but when we started out, there were about a dozen, and some of them were, like, spaghetti with jarred sauce, or grilled cheese sandwiches—those are still in there, in fact!—while others are more ambitious. We weed out cards we haven't had in a long time and haven't missed, or things made once, and then never bothered to make again—clearly it wasn't that good, so pitch it!
Ours are handwritten, but you could easily do it on the computer and, if you want, print them out neatly on cards or paper. You could mark the recipes that are "guestworthy": specialties or fancy dishes. You could go through cards with your friends, so they can pick something they'd like that fits their preferences and dietary requirements, or you can just flip through the recipes for inspiration as you're planning you dinner party.
I've been told affectionately by friends that our system is totally nerdy, but it's been helpful for us. We used to get frustrated and cross over menu planning and grocery shopping, and this makes it considerably easier than staring at the grocery list going, "What do you want?", "I don't know, what do you want?"
posted by BrashTech at 3:05 PM on July 4, 2011 [25 favorites]
If we're stuck on menu planning for the next week, we flip through cards. We tend to start from the front, and file stuff we've recently made in the back, but it's not a rigid system. We pick out as many cards as we need for the week, use the ingredient lists to make our grocery list, and then post the cards on the cork board in the kitchen so we remember what we planned.
If we try a new recipe and like it, we make a card for it. (At times, we have tried to do 3 old cards + 1 recipe that is new to us each week.) I just checked, and we have 35 cards currently—and I'd call them "wildly eclectic" :)—but when we started out, there were about a dozen, and some of them were, like, spaghetti with jarred sauce, or grilled cheese sandwiches—those are still in there, in fact!—while others are more ambitious. We weed out cards we haven't had in a long time and haven't missed, or things made once, and then never bothered to make again—clearly it wasn't that good, so pitch it!
Ours are handwritten, but you could easily do it on the computer and, if you want, print them out neatly on cards or paper. You could mark the recipes that are "guestworthy": specialties or fancy dishes. You could go through cards with your friends, so they can pick something they'd like that fits their preferences and dietary requirements, or you can just flip through the recipes for inspiration as you're planning you dinner party.
I've been told affectionately by friends that our system is totally nerdy, but it's been helpful for us. We used to get frustrated and cross over menu planning and grocery shopping, and this makes it considerably easier than staring at the grocery list going, "What do you want?", "I don't know, what do you want?"
posted by BrashTech at 3:05 PM on July 4, 2011 [25 favorites]
I think if I had to do this I'd mentally divide the thing up into seasons, both for the availability of local produce and because I wouldn't want to eat chili in August anyway.
So a summer menu series might include some dinner salads that contain a protein, like a steak salad with blue cheese or a salad nicoise, and a cold soup or two, and some things you like to grill, as well as a few side dishes. And the Fall would be a few baked squashes and heavier soups -- that sort of thing.
But that kind of stuff is really dependent on where you're from and what your preferences are -- they might be wildly different than the above. But I think starting with what's handy and what's physically comfortable is a good place to start--so if it's indeed sunny and hot where you are, you might want to start by just focusing on items that suit you right now, and move on when the seasons change.
And I think no matter what, you should start with what you like.
posted by A Terrible Llama at 4:08 PM on July 4, 2011
So a summer menu series might include some dinner salads that contain a protein, like a steak salad with blue cheese or a salad nicoise, and a cold soup or two, and some things you like to grill, as well as a few side dishes. And the Fall would be a few baked squashes and heavier soups -- that sort of thing.
But that kind of stuff is really dependent on where you're from and what your preferences are -- they might be wildly different than the above. But I think starting with what's handy and what's physically comfortable is a good place to start--so if it's indeed sunny and hot where you are, you might want to start by just focusing on items that suit you right now, and move on when the seasons change.
And I think no matter what, you should start with what you like.
posted by A Terrible Llama at 4:08 PM on July 4, 2011
-Am I going to seem kinda nuts if I printed out a nicely formatted menu (not a recipe book) and left it in the kitchen?
A chalkboard might be neat, like at a deli. That way you could change it on the fly. Especially if you worked to develop some seasonal menus. And it would seem kind of nuts, sure, but I can relate and if I saw it, I would like it a lot.
posted by A Terrible Llama at 4:11 PM on July 4, 2011
A chalkboard might be neat, like at a deli. That way you could change it on the fly. Especially if you worked to develop some seasonal menus. And it would seem kind of nuts, sure, but I can relate and if I saw it, I would like it a lot.
posted by A Terrible Llama at 4:11 PM on July 4, 2011
I think actually making up a menu and displaying it, or having guests pick from it, would be very strange.
Speak for yourself. My kitchen wall is full of framed, special-occasion menus that I've framed, along with other relevant garden/kitchen images.
They have meaning for me. They're a gastronomic record of my life in broad strokes, plus a great conversation starter.
(And when I say "menu," in addition to the food and wine served, that means actual leaves from the yard for Thanksgiving, plastic spiders strategically glue-gunned for Halloween, etc.)
posted by Short Attention Sp at 4:16 PM on July 4, 2011 [1 favorite]
Speak for yourself. My kitchen wall is full of framed, special-occasion menus that I've framed, along with other relevant garden/kitchen images.
They have meaning for me. They're a gastronomic record of my life in broad strokes, plus a great conversation starter.
(And when I say "menu," in addition to the food and wine served, that means actual leaves from the yard for Thanksgiving, plastic spiders strategically glue-gunned for Halloween, etc.)
posted by Short Attention Sp at 4:16 PM on July 4, 2011 [1 favorite]
I agree that "menu" doesn't seem quite like what you want, here - "repertoire" is closer, I think.
How many dishes ... keep things interesting?
Based on my unscientific poll, it seems like most people have about 10 to 20 favorites, with a fairly slow turnover (add a few new ones, delete a few old ones over the years). Favorites rotate with the seasons - e.g. salads in summer, hearty stews in winter. On top of this, they try new things occasionally just for variety.
... gastronomically united menu, or is wildly eclectic ok?
You mean within a given meal, or your repertoire as a whole? Within a meal it's usually easier to stick to a theme, but overall variety keeps things more interesting.
... everyday menu for the fiancée and I, and then a fancier menu for special occasions and guests?
Again, assuming "menu" = repertoire, this will happen all by itself. Nobody has the time and energy to cook fancy stuff every day, but it's fun to have a few show-off dishes for special occasions.
Am I going to seem kinda nuts if I printed out a nicely formatted menu ...?
In my opinion, yeah. Menus are for restaurants and diplomatic functions, not dinner at a friend's place.
If I make this menu, how can I let guests know about it so they can choose what they would like to have?
When you invite your guests, you ask them if they have any dietary restrictions or dislikes, and you tell them what you propose to cook and ask if it sounds appealing. Maybe give them a few choices if you want to go with the menu idea, but do it up front, not when they walk in the door. You need to do your shopping and prep work in advance for the best results, both in terms of food quality and your enjoyment of the event. Short-order cooking is stressful!
posted by Quietgal at 4:19 PM on July 4, 2011 [1 favorite]
How many dishes ... keep things interesting?
Based on my unscientific poll, it seems like most people have about 10 to 20 favorites, with a fairly slow turnover (add a few new ones, delete a few old ones over the years). Favorites rotate with the seasons - e.g. salads in summer, hearty stews in winter. On top of this, they try new things occasionally just for variety.
... gastronomically united menu, or is wildly eclectic ok?
You mean within a given meal, or your repertoire as a whole? Within a meal it's usually easier to stick to a theme, but overall variety keeps things more interesting.
... everyday menu for the fiancée and I, and then a fancier menu for special occasions and guests?
Again, assuming "menu" = repertoire, this will happen all by itself. Nobody has the time and energy to cook fancy stuff every day, but it's fun to have a few show-off dishes for special occasions.
Am I going to seem kinda nuts if I printed out a nicely formatted menu ...?
In my opinion, yeah. Menus are for restaurants and diplomatic functions, not dinner at a friend's place.
If I make this menu, how can I let guests know about it so they can choose what they would like to have?
When you invite your guests, you ask them if they have any dietary restrictions or dislikes, and you tell them what you propose to cook and ask if it sounds appealing. Maybe give them a few choices if you want to go with the menu idea, but do it up front, not when they walk in the door. You need to do your shopping and prep work in advance for the best results, both in terms of food quality and your enjoyment of the event. Short-order cooking is stressful!
posted by Quietgal at 4:19 PM on July 4, 2011 [1 favorite]
Speak for yourself. My kitchen wall is full of framed, special-occasion menus that I've framed, along with other relevant garden/kitchen images.
Sure, but when you have guests over, do you ask them which of your framed meals they would like?
Because that's the odd part, here.
posted by InsanePenguin at 6:02 PM on July 4, 2011 [1 favorite]
Sure, but when you have guests over, do you ask them which of your framed meals they would like?
Because that's the odd part, here.
posted by InsanePenguin at 6:02 PM on July 4, 2011 [1 favorite]
You probably want several easy and inexpensive meals, with ingredients you can have on hand, a couple of more elaborate meals, and the ability to make a really festive meal or 2, possibly involving roasting a turkey, duck, etc. Throw in some barbecue/ grilling skills, for fun. Here re some ideas:
Easy - lemon chicken (I like the Susan Branch version). Add a rice dish or pasta, and some broccoli rabe sauteed with garlic and olive oil.
More elaborate - Really great pot roast with a fresh green salad.
On the grill - marinated sirloin tips and grilled vegetables, plus potato salad
Festive - Learn to roast a chicken well, serve with roasted vegetables, and a really good risotto.
posted by theora55 at 6:43 PM on July 4, 2011
Easy - lemon chicken (I like the Susan Branch version). Add a rice dish or pasta, and some broccoli rabe sauteed with garlic and olive oil.
More elaborate - Really great pot roast with a fresh green salad.
On the grill - marinated sirloin tips and grilled vegetables, plus potato salad
Festive - Learn to roast a chicken well, serve with roasted vegetables, and a really good risotto.
posted by theora55 at 6:43 PM on July 4, 2011
When entertaining, I like to try to make a main dish that bakes or finishes in the oven. That way I can focus on the first course, and mingling with my guests. Some of these include: Coq Au Vin, Roasted Veggie Lasagna, Carnitas, Enchiladas, and Bolognese (doesn't finish in the oven, but does simmer for hours). I build my menu based on the main course...coq au vin with potatoes, maybe a sauteed green, veggie lasagna with salad, carnitas and/or enchiladas with mexican rice, beans, guacomole, bologenese with caprese salad starter.
For daily cooking, we try to go somewhat seasonal, but have some regulars. Fresh pasta (we buy it) with sauteed veggies, thinks squash, mushrooms, etc, Tofu stir-fry with broccoli, mushrooms, leeks, etc. Some grilled meat, corn on the cob...pick a few "ideas" and build around that based on what's seasonal. Pasta, stir-fry, sandwiches, seasonal salads, and one new recipe a week.
And sometimes, a takeout or delivery menu is your best friend!
posted by fyrebelley at 10:10 PM on July 4, 2011
For daily cooking, we try to go somewhat seasonal, but have some regulars. Fresh pasta (we buy it) with sauteed veggies, thinks squash, mushrooms, etc, Tofu stir-fry with broccoli, mushrooms, leeks, etc. Some grilled meat, corn on the cob...pick a few "ideas" and build around that based on what's seasonal. Pasta, stir-fry, sandwiches, seasonal salads, and one new recipe a week.
And sometimes, a takeout or delivery menu is your best friend!
posted by fyrebelley at 10:10 PM on July 4, 2011
Sure, but when you have guests over, do you ask them which of your framed meals they would like?
Oh, I missed that bit. No, of course not.
posted by Short Attention Sp at 3:16 AM on July 5, 2011
Oh, I missed that bit. No, of course not.
posted by Short Attention Sp at 3:16 AM on July 5, 2011
I have a very lazy version of BrashTech's system.
We use this weekly meal planner, sporadically, like 3 weeks out of a month. In addition to the meal description I add a note about where the recipe is (ie "Delicious" "Jamie Oliver book")
When we are done with a week, rather than tearing the sheet off and throwing it away, I fold it and put it by the recipe books. When we're stumped for ideas we just flip through past sheets.
posted by like_neon at 3:39 AM on July 5, 2011
We use this weekly meal planner, sporadically, like 3 weeks out of a month. In addition to the meal description I add a note about where the recipe is (ie "Delicious" "Jamie Oliver book")
When we are done with a week, rather than tearing the sheet off and throwing it away, I fold it and put it by the recipe books. When we're stumped for ideas we just flip through past sheets.
posted by like_neon at 3:39 AM on July 5, 2011
This thread is closed to new comments.
Pick one meal, or meal component even, that you really enjoy but don't know how to make. Figure out how to make it! Look up a handful of recipes for it online, maybe check this site to see if anyone's ever suggested it or asked about it, and then go nuts. Try it out a few times even, and try to perfect it. Based on your results you might decide that this new thing is perfect for an easy dinner for you and the SO, or maybe it's so good or nice looking that you'll want to show it off to friends some time.
Then, pick something new and repeat. This would accomplish the stated goal of slowly building up a repertoire of dishes for yourselves and/or guests.
I'm not sure what actually producing a printed menu would accomplish.
posted by utsutsu at 2:08 PM on July 4, 2011