Portable, delicious food
June 17, 2019 3:21 PM Subscribe
Next Sunday, I am in charge of dinner for me and my man-friend. There are requirements and beanplating inside.
He will be returning from a week-long working (not partying) trip to Las Vegas and he's asked me to handle dinner for when he gets back on Sunday evening. I will take whatever I make for dinner over to his place to meet him after his plane lands. So, food needs to be fairly portable, and I need to be able to make it ahead to some degree, so that I can pack it up and get over there at the appropriate time. It's a 7 minute drive to his place so long-haul travel is not a problem.
COMPLICATIONS AND BEAN PLATING: Usually he cooks for the two of us, and he's an amazing cook. This is the guy who just decided he was going to do Beef Wellington "to see if he could" (he could). He made excellent beignets the other weekend because he was bored, his newest pet is a sourdough starter. And a couple weeks ago, after a long, long all day event where all I wanted was to not think about dinner or anything else, he really came through and made a fantastic meal for me, on top of the fact that he'd been traveling that whole week as well.
So in short I feel like I have to be a little impressive. And I feel like him asking me to deal with feeding us this night is just as important to him as it was to me a couple weeks ago. I don't want to mess this up.
In the past when I've cooked for us, I made a bunch of carnitas (pronounced quite good), but honestly anymore I cook myself gym rat food and little else, and I feel uncreative. I do a pretty good barbacoa, so I thought about that.
THINGS HE LIKES include Asian food that I am NOT confident about cooking (dan dan noodles, schezuan cuisine), Chicago dogs, apparently those carnitas I made once, homemade pizza (at which he is a whiz), and Old Fashioneds. He is not a picky eater but he is allergic to, oddly specifically, duck eggs and slightly allergic to chicken eggs. Prefers beef, pork, or duck to chicken. I have access to Publix, Kroger, and Whole Foods. In a pinch, I could probably make it out to the Giant Crazy Ass Farmer's Market in my town.
What do I cook that will be comforting and tasty for someone after a 4 hour flight, but that I can transport easily? How do I make this awesome?
He will be returning from a week-long working (not partying) trip to Las Vegas and he's asked me to handle dinner for when he gets back on Sunday evening. I will take whatever I make for dinner over to his place to meet him after his plane lands. So, food needs to be fairly portable, and I need to be able to make it ahead to some degree, so that I can pack it up and get over there at the appropriate time. It's a 7 minute drive to his place so long-haul travel is not a problem.
COMPLICATIONS AND BEAN PLATING: Usually he cooks for the two of us, and he's an amazing cook. This is the guy who just decided he was going to do Beef Wellington "to see if he could" (he could). He made excellent beignets the other weekend because he was bored, his newest pet is a sourdough starter. And a couple weeks ago, after a long, long all day event where all I wanted was to not think about dinner or anything else, he really came through and made a fantastic meal for me, on top of the fact that he'd been traveling that whole week as well.
So in short I feel like I have to be a little impressive. And I feel like him asking me to deal with feeding us this night is just as important to him as it was to me a couple weeks ago. I don't want to mess this up.
In the past when I've cooked for us, I made a bunch of carnitas (pronounced quite good), but honestly anymore I cook myself gym rat food and little else, and I feel uncreative. I do a pretty good barbacoa, so I thought about that.
THINGS HE LIKES include Asian food that I am NOT confident about cooking (dan dan noodles, schezuan cuisine), Chicago dogs, apparently those carnitas I made once, homemade pizza (at which he is a whiz), and Old Fashioneds. He is not a picky eater but he is allergic to, oddly specifically, duck eggs and slightly allergic to chicken eggs. Prefers beef, pork, or duck to chicken. I have access to Publix, Kroger, and Whole Foods. In a pinch, I could probably make it out to the Giant Crazy Ass Farmer's Market in my town.
What do I cook that will be comforting and tasty for someone after a 4 hour flight, but that I can transport easily? How do I make this awesome?
I haven't tried this, but it looks delicious (and I have the link from someone who recommended it). If you buy a really good sourdough bread and some good cheese and fruit for dessert, that would be perfect. If you want a starter, what about a cold soup that must be made ahead?
Serve a heavy white or a dry rosé with it all, and it will be elegant and just good.
posted by mumimor at 3:42 PM on June 17, 2019
Serve a heavy white or a dry rosé with it all, and it will be elegant and just good.
posted by mumimor at 3:42 PM on June 17, 2019
You could make carnitas again and serve them differently. Say, as tacos (with different veg sides) or with rice? Or potatoes? Etc
Food Wishes dot com has an amazing pork shoulder recipe that you dry rub in spices, wrap in parchment and then foil, then bake veeeeery slowly in the oven. It’s to die for! I usually prepare it the night before. Then put it in the oven very early in the morning. Serve it with a starch (like rice) and something tart (limes, a vinaigrette, a sauce, whatever sounds good). Trust me, it’s amazing.
posted by Neekee at 3:44 PM on June 17, 2019
Food Wishes dot com has an amazing pork shoulder recipe that you dry rub in spices, wrap in parchment and then foil, then bake veeeeery slowly in the oven. It’s to die for! I usually prepare it the night before. Then put it in the oven very early in the morning. Serve it with a starch (like rice) and something tart (limes, a vinaigrette, a sauce, whatever sounds good). Trust me, it’s amazing.
posted by Neekee at 3:44 PM on June 17, 2019
Can you get really good tomatoes where you are? Then I suggest you include a caprese salad. I promise you that you cannot fuck it up - even I can make one! But only if you can get good tomatoes.
posted by exogenous at 3:53 PM on June 17, 2019
posted by exogenous at 3:53 PM on June 17, 2019
You are building this up a lot in your mind, but I promise you that there is every likelihood that he will love and appreciate the simplest of meals, maybe even more than anything "impressive". I'm one of those people who love to cook and express my affection through food but some of my fondest memories are when loved ones have reciprocated. Apparently many chefs' favorite foods are "anything my family gives me" because when you cook for others so much any reciprocation in kind feels like the most wonderful thing. So try not to overstress. He doesn't expect you to have the same skill or interest in cooking as he does; all he's looking for is care and kindness. You can find that in a bowl of mac and cheese just the same as a bowl of dan dan noodles.
The easiest types of meals to transport are either one pan dishes like casseroles or stews or assembly meals like make your own tacos or meze plates. The assembly meal route requires lots of little containers but usually don't need to be reheated and you can do a lot ahead, while casseroles and stews need to be nice and hot to be fully enjoyed. Assembly meals can feel more impressive because there's more visual variety but stews and casseroles are ultra comforting for lots of people.
Since you're going for comfort and not traveling for I'd opt for a stew. Bon Apetit has this straightforward recipe for beef bourguinon that looks nearly spot on to me. (It uses miso which is a very interesting addition that I think sounds fantastic.) Bring a nice crusty loaf of bread and another bottle of the wine you used to cook with. Also make a quick salad - clamshell of washed greens, take some out and put in your fridge for later, replace hollow in clamshell with chunks of cucumber and cherry tomatoes or other raw veg you know he likes, also make Jacque Pepin's vinaigrette (bring it in the jar so you look extra homemade) and toss at the table.
posted by Mizu at 3:58 PM on June 17, 2019 [11 favorites]
The easiest types of meals to transport are either one pan dishes like casseroles or stews or assembly meals like make your own tacos or meze plates. The assembly meal route requires lots of little containers but usually don't need to be reheated and you can do a lot ahead, while casseroles and stews need to be nice and hot to be fully enjoyed. Assembly meals can feel more impressive because there's more visual variety but stews and casseroles are ultra comforting for lots of people.
Since you're going for comfort and not traveling for I'd opt for a stew. Bon Apetit has this straightforward recipe for beef bourguinon that looks nearly spot on to me. (It uses miso which is a very interesting addition that I think sounds fantastic.) Bring a nice crusty loaf of bread and another bottle of the wine you used to cook with. Also make a quick salad - clamshell of washed greens, take some out and put in your fridge for later, replace hollow in clamshell with chunks of cucumber and cherry tomatoes or other raw veg you know he likes, also make Jacque Pepin's vinaigrette (bring it in the jar so you look extra homemade) and toss at the table.
posted by Mizu at 3:58 PM on June 17, 2019 [11 favorites]
I'm not a great cook, and I've dated a few really good foodie cooks, so I get why this is stressful. But also, what Mizu said: don't make this into a THING that stresses you out because he's not really going to judge you terribly and end your relationship if your meal isn't perfect (to catastrophize this to ridiculous ends).
First, he said the carnitas were good, so he's either gracious, or he liked your food just fine (and I'm hoping both!). I wouldn't make something he makes for himself regularly. That way lies madness (because presumably he is making it the way he wants to eat it).
You said you do okay with barbacoa... so maybe do that? The more comfortable you are with what you're making, the less stressful this will be. You could even do a test run one night this week. The important thing here is really probably the containers you have. Do you have some containers with lids? If not, can you buy or borrow some?
You're probably not going to be able to time this perfectly, so you'll want to make something you can re-warm at his place.
Barbacoa and some seasonal veggie (look at what's freshest and local at Whole Foods, maybe) and some seasonal fruit like strawberries for dessert?
After a week away, he's going to be excited to see you and less worried about your cooking, I promise. Try not to stress but realize this is a pretty low consequence activity. You will make food that is palatable and you will eat it!
posted by bluedaisy at 4:03 PM on June 17, 2019 [2 favorites]
First, he said the carnitas were good, so he's either gracious, or he liked your food just fine (and I'm hoping both!). I wouldn't make something he makes for himself regularly. That way lies madness (because presumably he is making it the way he wants to eat it).
You said you do okay with barbacoa... so maybe do that? The more comfortable you are with what you're making, the less stressful this will be. You could even do a test run one night this week. The important thing here is really probably the containers you have. Do you have some containers with lids? If not, can you buy or borrow some?
You're probably not going to be able to time this perfectly, so you'll want to make something you can re-warm at his place.
Barbacoa and some seasonal veggie (look at what's freshest and local at Whole Foods, maybe) and some seasonal fruit like strawberries for dessert?
After a week away, he's going to be excited to see you and less worried about your cooking, I promise. Try not to stress but realize this is a pretty low consequence activity. You will make food that is palatable and you will eat it!
posted by bluedaisy at 4:03 PM on June 17, 2019 [2 favorites]
You were asked to "handle" dinner -- in your relationship, does that automatically translate as you'll cook it yourself? (He did, for you, weeks ago, but he is an outstanding cook.) If he has a favorite dish at a restaurant in town, could you bring that and contribute a great (less-stressful) dessert to cap off the meal? Along with your sterling Old-Fashioneds.
posted by Iris Gambol at 4:22 PM on June 17, 2019 [1 favorite]
posted by Iris Gambol at 4:22 PM on June 17, 2019 [1 favorite]
Masaman curry. The spice paste comes in little cans (I prefer the Maesri brand one in that page.) You braise your meat of choice a bit in a pot, pour in a can of coconut milk and the paste and mix them evenly, add some chopped onions and potatoes, simmer for half an hour, and it's foolproof fabulous. Bring it over warm or make it the night ahead and put it in the fridge then reheat on the day - the flavors just intensify. Pairs with rice and any South-East Asian side dish.
posted by XMLicious at 4:25 PM on June 17, 2019 [3 favorites]
posted by XMLicious at 4:25 PM on June 17, 2019 [3 favorites]
If you have the budget a charcuterie plate. Lots of yummy meats, veggies, fruits & cheeses & all the little extras to nibble at after a week of working & travelling would be my idea of heaven. Have a couple of types of breads to go with it. Easy, super portable and he can pick & chose what he likes from the platter without offending you.
posted by wwax at 4:26 PM on June 17, 2019 [6 favorites]
posted by wwax at 4:26 PM on June 17, 2019 [6 favorites]
Perhaps this is a bit too much on the pork shoulder theme--but people's mouths fall open (and full of pork) when I serve them David Chang from Momofuku's bo ssam recipe. Given his taste for pork, your success with it, and his enjoyment of interesting Asian dishes, it may be up your alley. It does take a long time (6+ hours) but it is largely inactive: cover the meat with a rub, leave it overnight, brush it off, roast it (basting when you can) until it collapses in on itself from the weight of its own deliciousness. Serve with rice, sauces, kimchi, and lettuce for wrapping. Super impressive.
I originally made it from the NYT recipe (https://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html ). But I'm also going to link to a blog post that mentions some side notes about taking off some of the extra salt, which I do second: https://www.thebittenword.com/thebittenword/2013/04/bo-ssam-with-ssam-sauce-and-garlic-scallion-sauce.html
I have taken it on a picnic, in little containers, and it was just fine; great, even. I didn't bother with the oysters. We made both sauces but the ginger-scallion sauce was so preferred that I'd probably just make that next time. Bought the kimchi. It's nice if you can caramelize the outside right before serving but by no means necessary for a great dish. It somehow manages to be celebratory and casual at the same time. "Oh, this? Just something I threw together this morning. Yes, it has been cooking all day, hope you're hungry!"
posted by spelunkingplato at 4:28 PM on June 17, 2019 [6 favorites]
I originally made it from the NYT recipe (https://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html ). But I'm also going to link to a blog post that mentions some side notes about taking off some of the extra salt, which I do second: https://www.thebittenword.com/thebittenword/2013/04/bo-ssam-with-ssam-sauce-and-garlic-scallion-sauce.html
I have taken it on a picnic, in little containers, and it was just fine; great, even. I didn't bother with the oysters. We made both sauces but the ginger-scallion sauce was so preferred that I'd probably just make that next time. Bought the kimchi. It's nice if you can caramelize the outside right before serving but by no means necessary for a great dish. It somehow manages to be celebratory and casual at the same time. "Oh, this? Just something I threw together this morning. Yes, it has been cooking all day, hope you're hungry!"
posted by spelunkingplato at 4:28 PM on June 17, 2019 [6 favorites]
I subscribe to Laurie Colwins’s edict of something light after a flight. I would probably do a quiche and a salad (into which you could put quickly seared thin beef if you wanted).
posted by Riverine at 4:46 PM on June 17, 2019 [2 favorites]
posted by Riverine at 4:46 PM on June 17, 2019 [2 favorites]
Go simple. Like, really simple.
Parboil spaghetti, coat with a little oil or butter and some of the cooking water, chuck in a container.
Brown some coarse crumbs made from Italian bread whizzed in a processor, throw in a ziplock with a good handful each of grated pecorino and fresh parsley. In another ziplock put in some olive oil, some fresh garlic and some red pepper flakes.
Once there throw the spaghetti in a pan with some water, take it to al dente. Addthe oil / garlic / pepper flakes. Give it maybe 30 seconds, then toss through the crumb / parsley / cheese mix.
posted by some little punk in a rocket at 4:49 PM on June 17, 2019 [2 favorites]
Parboil spaghetti, coat with a little oil or butter and some of the cooking water, chuck in a container.
Brown some coarse crumbs made from Italian bread whizzed in a processor, throw in a ziplock with a good handful each of grated pecorino and fresh parsley. In another ziplock put in some olive oil, some fresh garlic and some red pepper flakes.
Once there throw the spaghetti in a pan with some water, take it to al dente. Addthe oil / garlic / pepper flakes. Give it maybe 30 seconds, then toss through the crumb / parsley / cheese mix.
posted by some little punk in a rocket at 4:49 PM on June 17, 2019 [2 favorites]
Any chance you can have it catered? (Kidding!)(mostly)
I can’t tell if spelunkingplato is joking or not. It sounds like it’s delicious - and a lot of work.
I get the notion that it’s really important to you that this goes well. And so MHO:
1. Keep it simple (minimize stress), and
2. Make something good that you’ve made before (minimize chance).
3. Go with beef. Or beef and shellfish. For reasons that I assume are obvious.
4. After a week in Vegas, he almost certainly doesn’t want anything fancy. He wants a “home meal”. You can do this.
5. He’ll be hungry. You may wish to take care that neither of you over-eat.
If you do carnitas well, maybe some kind of beef and shrimp fajitas? The DIY aspect is quite “home-y”.
If you’re going for some kind of romantic candlelight thing - I got nuthin’. It seems like it would be difficult.
While I agree that he’ll be very excited just to see you again, I believe I totally get where you’re coming from on this. To quote Groucho Marx: “My wife is excellent in the kitchen.”
posted by doctor tough love at 5:20 PM on June 17, 2019 [1 favorite]
I can’t tell if spelunkingplato is joking or not. It sounds like it’s delicious - and a lot of work.
I get the notion that it’s really important to you that this goes well. And so MHO:
1. Keep it simple (minimize stress), and
2. Make something good that you’ve made before (minimize chance).
3. Go with beef. Or beef and shellfish. For reasons that I assume are obvious.
4. After a week in Vegas, he almost certainly doesn’t want anything fancy. He wants a “home meal”. You can do this.
5. He’ll be hungry. You may wish to take care that neither of you over-eat.
If you do carnitas well, maybe some kind of beef and shrimp fajitas? The DIY aspect is quite “home-y”.
If you’re going for some kind of romantic candlelight thing - I got nuthin’. It seems like it would be difficult.
While I agree that he’ll be very excited just to see you again, I believe I totally get where you’re coming from on this. To quote Groucho Marx: “My wife is excellent in the kitchen.”
posted by doctor tough love at 5:20 PM on June 17, 2019 [1 favorite]
Best answer: Do you own a crockpot? There’s a ton you can do with that and they are very easy to transport. If you already know he likes the carnitas, that might be an easy thing to schlep. I LOVE to cook but would find the added challenge of ferrying everything pre-cooked and ready to eat to his place to be a huge pain in the ass. Is there any chance he can come to your place from the airport? Or that you could cook at his?
posted by cakelite at 6:01 PM on June 17, 2019
posted by cakelite at 6:01 PM on June 17, 2019
What's the weather like when you are? If it's hot, focus on refreshing, low-effort stuff that you don't need to eat hot, with fresh ingredients. A good menu could be:
- Loaf of nice sourdough bread and 1-3 cheeses
- Tomato and peach salad
- Silver Palate's Lemon Chicken (fantastic cold or warm; I halve the recipe and cook to temperature and not to the listed time)
- Fresh berries, good vanilla ice cream, and/or a bar of chocolate
posted by sockermom at 6:01 PM on June 17, 2019 [3 favorites]
- Loaf of nice sourdough bread and 1-3 cheeses
- Tomato and peach salad
- Silver Palate's Lemon Chicken (fantastic cold or warm; I halve the recipe and cook to temperature and not to the listed time)
- Fresh berries, good vanilla ice cream, and/or a bar of chocolate
posted by sockermom at 6:01 PM on June 17, 2019 [3 favorites]
After a long trip I’m usually hungry for something not so heavy as the restaurant food I’ve had to eat every meal for a while. I’d make some roast veggies (asparagus is nice around here right now, maybe with colorful sweet peppers), wash some greens, and serve them at room temp with a lemony dressing and some bits of cheese. I’d have some relatively simple starch like couscous or a nice loaf of bread from a local bakery.
posted by tchemgrrl at 6:18 PM on June 17, 2019 [1 favorite]
posted by tchemgrrl at 6:18 PM on June 17, 2019 [1 favorite]
In your situation I’d want something I could really make ahead because I’d get rushed and nervous about timing if I was finishing it up right before go time. My go to items for that are:
Peel and eat shrimp (fun and a little messy) - I use a boil like this one (maybe a tad more Old Bay) but pop them in the fridge after they’re done cooking. I’ve made it at 10 AM for an evening dinner party (indoors and in winter, even) and it was a huge hit. Make sure to get deveined shrimp with shells split but not removed.
Pesto pasta - I love this Barefoot Contessa version - I know the ingredients look odd but it’s great!
Good crusty bread from a local bakery
Lemon bars (Krustez box mix is easy and great)
All of these you could make Sunday AM and stick in the fridge until you’re ready to take over there. I’d also go to a local farmer’s market between now and then and try to get some really nice salad greens that I’d serve with olive oil, salt and pepper, and a few dashes of sherry vinegar.
You could do a good white wine or some good beer (goes well with the shrimp).
posted by sallybrown at 6:41 PM on June 17, 2019 [2 favorites]
Peel and eat shrimp (fun and a little messy) - I use a boil like this one (maybe a tad more Old Bay) but pop them in the fridge after they’re done cooking. I’ve made it at 10 AM for an evening dinner party (indoors and in winter, even) and it was a huge hit. Make sure to get deveined shrimp with shells split but not removed.
Pesto pasta - I love this Barefoot Contessa version - I know the ingredients look odd but it’s great!
Good crusty bread from a local bakery
Lemon bars (Krustez box mix is easy and great)
All of these you could make Sunday AM and stick in the fridge until you’re ready to take over there. I’d also go to a local farmer’s market between now and then and try to get some really nice salad greens that I’d serve with olive oil, salt and pepper, and a few dashes of sherry vinegar.
You could do a good white wine or some good beer (goes well with the shrimp).
posted by sallybrown at 6:41 PM on June 17, 2019 [2 favorites]
Sesame noodles is simple and can be made ahead of time and served warm or cold.
posted by TWinbrook8 at 7:14 PM on June 17, 2019
posted by TWinbrook8 at 7:14 PM on June 17, 2019
I can’t prevent myself from 2nding Krusteaz Meyer Lemon Bars. Killer idea. Easy to make in advance and they taste like dessert at a fancy restaurant.
Buy two boxes. I personally know someone who somehow managed to screw up their first batch. So get two boxes, just in case. And don’t drink like I — like he did.
I wish they still made the lime bars *sigh*.
posted by doctor tough love at 8:01 PM on June 17, 2019 [3 favorites]
Buy two boxes. I personally know someone who somehow managed to screw up their first batch. So get two boxes, just in case. And don’t drink like I — like he did.
I wish they still made the lime bars *sigh*.
posted by doctor tough love at 8:01 PM on June 17, 2019 [3 favorites]
My favourite easy, portable, 'impress the lads with a minimum incidence of error' plate is Korean short ribs(example of meat) (galbi/kalbi) and Japanese potato salad (recipe). There are a number of complex recipes for both, but I've found simpler to be more reliable.
The basics on the ribs - marinate in the following for at least a few hours:
Try not to drown the ribs - if you don't have enough marinade, make more, but if they're swimming in a brown pool, dump out the bath until they're just coated. You might as well do it in a ziplock, because it sounds like you're taking them traveling.
Barbecue or grill at high heat (5 - 7minutes) , or throw in the oven (in a pan) at 425 for 7-10 min.
Any adjustments or arguments to this recipe that follow should... probably be followed.
(Add some easy veg like corn on the cob or something. As to the potato salad ingredient list, use English cucumber or whatever's local, skip the corn, and look up 'Japanese mayonaisse substitutes', and you'll be fine.)
And whatever you do, good luck :)
posted by BetaRayBiff at 8:21 PM on June 17, 2019 [2 favorites]
The basics on the ribs - marinate in the following for at least a few hours:
- 1/4 cup soy sauce
- 1 tbsp sesame oil (or veg, or olive, whatever you've got)
- 1-4 cloves garlic, crushed or chopped (I go with 2)
- 1 tbsp brown sugar (or any sugar - I like using honey or maple syrup, but regular Coca-Cola works a treat too, if you can believe it)
Try not to drown the ribs - if you don't have enough marinade, make more, but if they're swimming in a brown pool, dump out the bath until they're just coated. You might as well do it in a ziplock, because it sounds like you're taking them traveling.
Barbecue or grill at high heat (5 - 7minutes) , or throw in the oven (in a pan) at 425 for 7-10 min.
Any adjustments or arguments to this recipe that follow should... probably be followed.
(Add some easy veg like corn on the cob or something. As to the potato salad ingredient list, use English cucumber or whatever's local, skip the corn, and look up 'Japanese mayonaisse substitutes', and you'll be fine.)
And whatever you do, good luck :)
posted by BetaRayBiff at 8:21 PM on June 17, 2019 [2 favorites]
Cassoulet with the breadcrumb and parmesan topping and fresh steamed broccoli and/or whatever other green vegetable you both like.
Good food that's not mainly fats and starches is kind of hard to get on the road (not impossible, though, since you apparently aren't vegetarian), so a nice cassoulet and some awesome fresh veggies to make you both _feel good_ can be a delightful change.
posted by amtho at 9:41 PM on June 17, 2019 [1 favorite]
Good food that's not mainly fats and starches is kind of hard to get on the road (not impossible, though, since you apparently aren't vegetarian), so a nice cassoulet and some awesome fresh veggies to make you both _feel good_ can be a delightful change.
posted by amtho at 9:41 PM on June 17, 2019 [1 favorite]
Plus cassoulet travels and keeps very very well, and will make a lot of great leftovers - so you can spend time together relaxing and doing other things after he's returned from his travels, instead of cooking or going out to restaurants.
posted by amtho at 9:42 PM on June 17, 2019
posted by amtho at 9:42 PM on June 17, 2019
This Persian Beef Stew is very easy, and quite tasty. I usually start it 3 hours ahead, cook until the beef is tender, and then hold it on warm until it's time to eat.
The key is to brown the beef cubes first, in batches if necessary. I use a non-stick pan, no oil (as it browns better). Long tongs to turn the cubes. I make them about 1" square, sometimes stew beef will come in odd-sized chunks, so pat them dry, and eyeball them, and cut any big pieces in half. Then season with salt and pepper and start browning them. You can just brown on 2 sides, don't over complicate it, you're just going for flavor.
Then cook your onion (I use a small 3 or 5 quart pot, depending on how much I am making). The recipe calls for browning the meat along with the onion, but I find it easier to brown the meat, then fry the onion, then add the meat into the pot when the onion is cooked to my liking (as sometimes onion will release water, which would prevent the meat from browning, or the onion might start to get black and crispy on the edges before the meat is fully browned, so it's easier to just brown all the meat first, then do the onion).
I don't add turmeric, if you do, go easy on it until you've tasted the end result. I'd start with 1 teaspoon, as it can be too strong for some people's taste.
I add 4 cups of water to my stew, for 1. 5 lbs. of cubed beef and one large onion (but I like the broth, follow the recipe and then add more water if necessary). Then add a can of kidney beans. That's it for the first part, then you just let it cook until the beef can be cut apart with a fork. I will usually ladle a tiny bit of broth into a small ramekin, let it cool, then taste it.
Toward the end, you fry a big bunch of parsley in oil (chives are included in that recipe, I don't use them, totally optional). It will smell kind of weird, like you are cooking grass, don't worry. I also use a non-stick pan for this step, same one I cooked my beef cubes in, just wiped with a paper towel and add some oil.
Then add a squeeze of lemon -- it calls for the juice of 1 lemon, which is probably about right, but again, taste it and add more if you think it's necessary, or bring an extra lemon over to your boyfriend's place, and serve with lemon wedges.
You can serve over rice, or use pita bread for dipping. I've made Persian rice for this, but that's a little more involved. I've used those packets of microwave rice, just the plain white rice, as I don't always have time or energy to make Persian-style rice, but here's a tutorial if you want to give it a go. I don't use lavash or potatoes for my bottom portion (the tahdig crispy layer), I mix a small portion of rice with yogurt and a bit of saffron water, you could use turmeric if you can't get a hold of saffron -- it's just what I like. I also use a large non-stick pot for the rice, such as a small 8-quart stock pot. You might want to experiment with making Persian rice on your own at first, before you make it for someone else, I'd just use pita or microwave rice, as the beef stew is really the star here.
You can also make the beef stew a day ahead and store in the fridge overnight (if you do, I'd wait to fry the parsley until before you take it over there, or fry it when you get there and add it). But all in all, it's only a few ingredients, beef, onion, a can of kidney beans, parsley, and lemon (plus S&P and the spices). So simple, once you get it down pat, you can make it in your sleep.
Edited to add: make sure you wash the parsley, then pat it dry before chopping, as it can be sandy.
posted by Marie Mon Dieu at 2:06 AM on June 18, 2019 [1 favorite]
The key is to brown the beef cubes first, in batches if necessary. I use a non-stick pan, no oil (as it browns better). Long tongs to turn the cubes. I make them about 1" square, sometimes stew beef will come in odd-sized chunks, so pat them dry, and eyeball them, and cut any big pieces in half. Then season with salt and pepper and start browning them. You can just brown on 2 sides, don't over complicate it, you're just going for flavor.
Then cook your onion (I use a small 3 or 5 quart pot, depending on how much I am making). The recipe calls for browning the meat along with the onion, but I find it easier to brown the meat, then fry the onion, then add the meat into the pot when the onion is cooked to my liking (as sometimes onion will release water, which would prevent the meat from browning, or the onion might start to get black and crispy on the edges before the meat is fully browned, so it's easier to just brown all the meat first, then do the onion).
I don't add turmeric, if you do, go easy on it until you've tasted the end result. I'd start with 1 teaspoon, as it can be too strong for some people's taste.
I add 4 cups of water to my stew, for 1. 5 lbs. of cubed beef and one large onion (but I like the broth, follow the recipe and then add more water if necessary). Then add a can of kidney beans. That's it for the first part, then you just let it cook until the beef can be cut apart with a fork. I will usually ladle a tiny bit of broth into a small ramekin, let it cool, then taste it.
Toward the end, you fry a big bunch of parsley in oil (chives are included in that recipe, I don't use them, totally optional). It will smell kind of weird, like you are cooking grass, don't worry. I also use a non-stick pan for this step, same one I cooked my beef cubes in, just wiped with a paper towel and add some oil.
Then add a squeeze of lemon -- it calls for the juice of 1 lemon, which is probably about right, but again, taste it and add more if you think it's necessary, or bring an extra lemon over to your boyfriend's place, and serve with lemon wedges.
You can serve over rice, or use pita bread for dipping. I've made Persian rice for this, but that's a little more involved. I've used those packets of microwave rice, just the plain white rice, as I don't always have time or energy to make Persian-style rice, but here's a tutorial if you want to give it a go. I don't use lavash or potatoes for my bottom portion (the tahdig crispy layer), I mix a small portion of rice with yogurt and a bit of saffron water, you could use turmeric if you can't get a hold of saffron -- it's just what I like. I also use a large non-stick pot for the rice, such as a small 8-quart stock pot. You might want to experiment with making Persian rice on your own at first, before you make it for someone else, I'd just use pita or microwave rice, as the beef stew is really the star here.
You can also make the beef stew a day ahead and store in the fridge overnight (if you do, I'd wait to fry the parsley until before you take it over there, or fry it when you get there and add it). But all in all, it's only a few ingredients, beef, onion, a can of kidney beans, parsley, and lemon (plus S&P and the spices). So simple, once you get it down pat, you can make it in your sleep.
Edited to add: make sure you wash the parsley, then pat it dry before chopping, as it can be sandy.
posted by Marie Mon Dieu at 2:06 AM on June 18, 2019 [1 favorite]
If you can get rice paper, goi cuon summer rolls and its many customizable variants (bi cuon, bò bía) are easy and portable and can be ‘impressive’ — you can make ahead of time and/or bring over the prepared ingredients and sauce(s) to roll together.
posted by eyeball at 2:52 AM on June 18, 2019 [1 favorite]
posted by eyeball at 2:52 AM on June 18, 2019 [1 favorite]
One last thing and I’ll shut up: if it is truly Important to get this absolutely perfect, then it is not outrageous to make a practice run before the main event. Especially if you’re stretching and attempting something new or new-ish.
I think it’s great that people are suggesting recipes above, but IME the first attempt (and sometimes the 2nd attempt) is a learning experience.
posted by doctor tough love at 11:53 AM on June 18, 2019 [1 favorite]
I think it’s great that people are suggesting recipes above, but IME the first attempt (and sometimes the 2nd attempt) is a learning experience.
posted by doctor tough love at 11:53 AM on June 18, 2019 [1 favorite]
If I were in this situation, I would find all of the above very kind but incredibly overwhelming (because folks who cook regularly and do it well know and understand things that can seem pretty advanced when you don't). I want to emphasize again to make something you already know how to make... and otherwise keep it simple. If you have time, a practice run of the entire meal first will be good.
posted by bluedaisy at 3:08 PM on June 18, 2019 [1 favorite]
posted by bluedaisy at 3:08 PM on June 18, 2019 [1 favorite]
Response by poster: UPDATE: I made this Damn Delicious Slow Cooker Lo Mein after reading everyone's answers and thinking about it and realizing I was 100% making this A Big Thing and I needed to kinda chill. So I chose something Asian-ish that I could do in the slow cooker while I did other things on Sunday, cooked up the noodles last minute, and ran it all over to his house for consumption thereafter.
Reader it was a success. As was the much simpler stir-fry I took over there after he got off the plane again on Wednesday night.
Thank you for all your lovely advice! It really did help me decide what to do and feel good about my choices.
posted by Medieval Maven at 9:12 AM on July 8, 2019 [2 favorites]
Reader it was a success. As was the much simpler stir-fry I took over there after he got off the plane again on Wednesday night.
Thank you for all your lovely advice! It really did help me decide what to do and feel good about my choices.
posted by Medieval Maven at 9:12 AM on July 8, 2019 [2 favorites]
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posted by vunder at 3:32 PM on June 17, 2019 [2 favorites]