Share your delicious yet achievable recipes to impress a friend or date
January 3, 2024 3:37 PM Subscribe
Never been into cooking, but had an epiphany the other week when a friend came over and made me risotto - I was blown away by how delicious it was vs how easy it was to prepare, especially for two people who are not in a hurry and enjoying the process while hanging out and catching up. What are your other go-to meals when cooking for/with a friend?
Since then, I replicated the risotto for a different friend and it went great on the first try - I'm shocked because I assumed making any meal that was actually enjoyable to eat took years of experience and practice on specific recipes. I already have one other pasta dish that's reliably good I made for a date recently, but I'd like to add a few other recipes to my repertoire so I have some options and can feel confident about inviting people over and cooking for them.
The parameters that are important here are:
- needs to be reliably delicious
- needs to be achievable in up to 1 hour of effort by 2 people
- bonus if it feels somehow slightly impressive or fancy
I don't really care if it's healthy, or what cuisine it's from (asian, european, and american food will be most familiar to me and my friends though). I'm not a huge meat person but probably having 1 meat option in there would be cool. I don't have any special gear at home beyond a basic rice cooker and a magic bullet for smoothies.
Since then, I replicated the risotto for a different friend and it went great on the first try - I'm shocked because I assumed making any meal that was actually enjoyable to eat took years of experience and practice on specific recipes. I already have one other pasta dish that's reliably good I made for a date recently, but I'd like to add a few other recipes to my repertoire so I have some options and can feel confident about inviting people over and cooking for them.
The parameters that are important here are:
- needs to be reliably delicious
- needs to be achievable in up to 1 hour of effort by 2 people
- bonus if it feels somehow slightly impressive or fancy
I don't really care if it's healthy, or what cuisine it's from (asian, european, and american food will be most familiar to me and my friends though). I'm not a huge meat person but probably having 1 meat option in there would be cool. I don't have any special gear at home beyond a basic rice cooker and a magic bullet for smoothies.
Chicken Biryani from Swasthi's Recipes is a one pot chicken and rice dish that's delicious and easy. You may need to do some spice shopping in advance to make sure you have specific spices on hand. This is perfect... I literally can make two dishes - risotto, and this chicken biryani and that's it - so I feel like I occupy a similar space to you in cooking confidence.
This recipe is best if you can marinate the chicken for a few hours first or even overnight, so it bends your parameters a bit. The marinade takes 5 minutes to set up, though.
posted by happy_cat at 3:59 PM on January 3, 2024 [2 favorites]
This recipe is best if you can marinate the chicken for a few hours first or even overnight, so it bends your parameters a bit. The marinade takes 5 minutes to set up, though.
posted by happy_cat at 3:59 PM on January 3, 2024 [2 favorites]
This is more of a breakfast or dessert, but people are always impressed by the flavour:effort ratio.
Scones from The New York Times cookbook:
2 cups all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp kosher salt
1 1/4 - 1 1/2 cups 35% cream, cold is best (amount will vary with different cream), plus 2 tbsp to brush the tops if desired (will be creamier and softer but less browned, I sometimes do and sometimes don't)
Preheat oven to 400 with rack in top third of oven
Whisk together flour, baking powder, sugar, and salt, and create a well in the centre
Pour in 1 1/4 cups cream. Working quickly, mix with a fork until a dough ball forms, and add cream 1tbsp at a time if it seems too dry (you'll get a feel for this super easily after a couple batches)
Divide dough into 8 chunks and place on a parchment paper covered baking sheet, brush tops with cream
Bake 15 mins or until golden brown (the tops won't get super golden if you brush with cream)
Cool on a wire rack
You can also add anything you want - I've done rosemary, mixed berries, thinly grated white chocolate, and white chocolate chunks (separately, not all at once) and all have been delicious, but they're so good on their own I rarely add anything. They're not so sweet that they couldn't go savoury - I bet these would be great served with a plate of meat, vegetables, and cheese as a make your own sandwich thing.
posted by wheatlets at 4:03 PM on January 3, 2024
Scones from The New York Times cookbook:
2 cups all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp kosher salt
1 1/4 - 1 1/2 cups 35% cream, cold is best (amount will vary with different cream), plus 2 tbsp to brush the tops if desired (will be creamier and softer but less browned, I sometimes do and sometimes don't)
Preheat oven to 400 with rack in top third of oven
Whisk together flour, baking powder, sugar, and salt, and create a well in the centre
Pour in 1 1/4 cups cream. Working quickly, mix with a fork until a dough ball forms, and add cream 1tbsp at a time if it seems too dry (you'll get a feel for this super easily after a couple batches)
Divide dough into 8 chunks and place on a parchment paper covered baking sheet, brush tops with cream
Bake 15 mins or until golden brown (the tops won't get super golden if you brush with cream)
Cool on a wire rack
You can also add anything you want - I've done rosemary, mixed berries, thinly grated white chocolate, and white chocolate chunks (separately, not all at once) and all have been delicious, but they're so good on their own I rarely add anything. They're not so sweet that they couldn't go savoury - I bet these would be great served with a plate of meat, vegetables, and cheese as a make your own sandwich thing.
posted by wheatlets at 4:03 PM on January 3, 2024
Hotpot? The kind we eat most often at home is Japanese Mizutaki Nabe. This recipe does a good job of going over the basics. You make a very simple and plain broth by soaking some kombu in the water you'll be using. Then add in whatever vegetables and proteins you want (tofu, meat, and/or seafood) until they're cooked. Then you take what you want to eat and dip it in the ponzu. That recipe calls to make your own ponzu but we generally will just buy the ponzu from an Asian grocery store and only try to make our own if we've run out. Also we'll grate daikon and add that into our individual ponzu bowls to help dilute it because it can be a bit strong otherwise. There are other kinds of hotpot where the broth has more flavour but my family usually prefers the plainer mizutaki.
If you don't have a tabletop burner/butane stove you can just do all the cooking in a pot over the stove and then bring the pot to the table and eat from it but it is more fun to cook while you're eating.
After eating all of the ingredients you can make a porridge (zosui) by adding rice and egg to the remaining liquid if you're still hungry.
posted by any portmanteau in a storm at 4:23 PM on January 3, 2024
If you don't have a tabletop burner/butane stove you can just do all the cooking in a pot over the stove and then bring the pot to the table and eat from it but it is more fun to cook while you're eating.
After eating all of the ingredients you can make a porridge (zosui) by adding rice and egg to the remaining liquid if you're still hungry.
posted by any portmanteau in a storm at 4:23 PM on January 3, 2024
It's fun to make maki with a friend.
You really have to nail the rice, but once you've got that the rest is just assembly. California rolls are extremely accessible for a basic offering, and you can each be responsible for a slightly fancier filling.
posted by phunniemee at 4:25 PM on January 3, 2024
You really have to nail the rice, but once you've got that the rest is just assembly. California rolls are extremely accessible for a basic offering, and you can each be responsible for a slightly fancier filling.
posted by phunniemee at 4:25 PM on January 3, 2024
I think this recipe would fit the bill —drunken chicken marsala. If it's only for 2, you could probably halve it; alternatively, it's fantastic for lunch the next day.
posted by genehack at 4:39 PM on January 3, 2024
posted by genehack at 4:39 PM on January 3, 2024
It's fun to make maki with a friend.
Go one easier and make temakizushi. Basically you prepare sushi rice and then serve it, along with your seaweed sheets and whatever raw fish or other ingredients you want for the sushi. Then you just assemble your own hand rolls and eat them (mine end up resembling tacos more than anything else because it is HARD to limit myself to the amount of ingredients that would allow me to roll it up properly). Less time spent rolling sushi and more time spent eating it, although making a more presentable roll is probably more impressive.
posted by any portmanteau in a storm at 5:18 PM on January 3, 2024 [1 favorite]
Go one easier and make temakizushi. Basically you prepare sushi rice and then serve it, along with your seaweed sheets and whatever raw fish or other ingredients you want for the sushi. Then you just assemble your own hand rolls and eat them (mine end up resembling tacos more than anything else because it is HARD to limit myself to the amount of ingredients that would allow me to roll it up properly). Less time spent rolling sushi and more time spent eating it, although making a more presentable roll is probably more impressive.
posted by any portmanteau in a storm at 5:18 PM on January 3, 2024 [1 favorite]
No recipe, but when buying spices, buy them in the ethnic aisle/market. Cheaper and far better quality, especially buying whole and grinding. The payoff is worth the effort ime.
posted by Tamanna at 9:48 PM on January 3, 2024
posted by Tamanna at 9:48 PM on January 3, 2024
This is pretty yummy ..chicken marbella .. https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella
posted by elgee at 11:53 PM on January 3, 2024 [1 favorite]
posted by elgee at 11:53 PM on January 3, 2024 [1 favorite]
Another tip for spices -- yes, an ethnic grocery store is better than a mainstream one, but even better is Diaspora Co's spices! They are a queer woman of color-owned small business, they pay farmers a living wage, each spice is freshly milled and blended, and they have a lot of heirloom and single blend offerings. Everything I've tried from them is incredible, and sure to impress anyone.
They have a bounty of recipes to try, too.
posted by wicked_sassy at 5:29 AM on January 4, 2024 [1 favorite]
They have a bounty of recipes to try, too.
posted by wicked_sassy at 5:29 AM on January 4, 2024 [1 favorite]
Chatting while cooking is what a backyard BBQ is all about. So, maybe Bacon cheeseburgers and a salad.
posted by SemiSalt at 5:57 AM on January 4, 2024
posted by SemiSalt at 5:57 AM on January 4, 2024
I came in to recommend what elgee did (The Silver Palate Chicken Marbella), so I will second that. It's easy and delicious and seems kind of fancy, even though it really isn't.
posted by trip and a half at 6:09 AM on January 4, 2024
posted by trip and a half at 6:09 AM on January 4, 2024
Mussels Mariniere is super easy and fast to cook. A bit of prep to clean the mussel beards and discard opened & broken mussels but it goes fast.
Serve in the biggest bowls you have for a fancy presentation.
Optional but recommended to toast some French bread in 1-inch strips to dip in the buttery wine sauce.
posted by junesix at 6:52 AM on January 4, 2024
Serve in the biggest bowls you have for a fancy presentation.
Optional but recommended to toast some French bread in 1-inch strips to dip in the buttery wine sauce.
posted by junesix at 6:52 AM on January 4, 2024
Curried Lamb Hand Pies! They're delicious and easy to make. Sub out any ground meat for the lamb if you're not a fan; ground beef would work great. Using pre-made puff pastry makes this just a mix, assemble, and bake recipe.
For less waste on the puff pastry, don't cut circles, just cut the pastry in 3rds down the seam lines. Each 3rd, folded in half, becomes a hand pie.
posted by hydra77 at 7:19 AM on January 4, 2024
For less waste on the puff pastry, don't cut circles, just cut the pastry in 3rds down the seam lines. Each 3rd, folded in half, becomes a hand pie.
posted by hydra77 at 7:19 AM on January 4, 2024
Would you share the recipe that worked so well for the risotto?
posted by halehale at 8:02 AM on January 4, 2024 [1 favorite]
posted by halehale at 8:02 AM on January 4, 2024 [1 favorite]
Blistered peppers - I use shishito peppers from Trader Joe’s or Costco or local farmer produce box and sesame oil with Maldon sea salt flakes or other flavored finishing salts.
Vietnamese summer rolls - different types; I prefer mine with cooked carrot and jicama sticks instead of noodles
Chinese hot pot
posted by eyeball at 12:29 PM on January 4, 2024
Vietnamese summer rolls - different types; I prefer mine with cooked carrot and jicama sticks instead of noodles
Chinese hot pot
posted by eyeball at 12:29 PM on January 4, 2024
Stovetop Candied Pecans (no candy thermometer or special equipment necessary) are so easy to make and people lose their minds when they receive them as gifts. You could prepare them beforehand and give them as a little parting treat. Or, you could make them together and package them up in bags to share with others. They're delicious on salads and cheeseboards, but most people just end up eating them immediately out of the bag because they're so addictive.
posted by annaramma at 3:19 PM on January 4, 2024 [3 favorites]
posted by annaramma at 3:19 PM on January 4, 2024 [3 favorites]
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The linked recipe is similar to what we do, except the peppers are sliced, not diced, and for the last part - there’s no need to put it in the oven. Nestle the eggs in their little indentations, cover the pan, and cook over low heat for 5 minutes, or until your preferred degree of yolk setting.
posted by punchtothehead at 3:55 PM on January 3, 2024