Lamb Vindaloo.
God I wanna be good at making that. And veggie samosas
I just made that this week and think I may agree with you, or at least I’d not try on a workday again. I didn’t have the right peppers and used dried ancho, jarred roasted red pepper and a little fresh red pepper and it came out really good, sorta new world /old world delicious fusion but my God, toasting, grinding, processing, tasting, resting the paste. Started in the morning and let it rest while I was at work. Also started sourdough naan in the morning & of course made a vegetable dish to go with the meat - everything was good but I was exhausted by the end of the day!
Homemade pizza. Making the dough creates a mess and requires delicate manual labor in several steps at precise times over more than 24 hours. Looks great on YouTube but that’s just not me.
A middle ground I do often is buy frozen pizzas and then add my own extra toppings. They’re usually so cheap and skimp anyhow that I look at it like buying a starter pizza shell.
It takes me an hour to make pizza from scratch at home. I’ll grant it’s messy but it’s pretty easy!
- Prepare dough following steps 1-8 in the dough recipe above
- While your dough is rising, prepare the pizza sauce
- Liberally dust your pizza peel with corn meal (use more than you think you need!)
- Transfer the rolled-out dough onto the pizza peel and pinch the edges to form a crust
- Assemble and cook the pizza following steps 10-12 in the dough recipe above. I tend to use about 1/2 cup of pizza sauce, 4oz grated mozzarella, fresh basil leaves, and pepperoni, but the sky’s the limit really
- Enjoy!
Well it depends on what you want to achieve. Because there is also the oven, which os important, and your ingredient.
I love making pizza since I was a teenager and I learned slowly. Internet was great for learning cold fermentation or about different type of pizza.
But you can make a decent pizza quite easily.
Maybe try focaccia first it’s super fun. This is the recipe I use.
A ceramic stone in the oven has been a gamechanger for my pizzas.
Yep, if you make pizza in a home oven it’s really important to have a stone plate.
I really like my lodge cast-iron one, but when I’ve used stones they seem to work just as well for New Haven style
I live in a different city and often find myself wishing for my mother’s Portuguese Salted Cod Casserole. It was out typical sunday family dinner when I still lived in the same city as them. Not a cultural tradition, just because it was my favourite dish.
But the nature of it ensures that I’ll never ever ever have the patience to do it myself, considering that step one is soaking the dried salted cod in cold water that you repeatedly replace for up to 48 hours in order to get the salt out.
Thanks for mentioning this. Just found a recipe!
This is the one I found closest to my mothers. She herself doesn’t ever write down HER particular measurements.
So it’s… unsalted?
Ramen. Like true, 14+ hrs of effort tonkotsu broth.
It’s been a dream of mine for a long time, but fuck is that a long time.
It’s not 14 hours of effort. It’s 14 hours of letting shit boil.
I highly recommend getting slow cooker if you don’t have one. You can do stocks and broths without having to keep an eye on them. I let my bone broths go for two days.
I bet there’s a few Instant Pot recipes, too.
Beef Wellington.
I was thinking about making this to surprise ans impress my wife. Watched a video on how to make it and decided that there are easier ways to impress her.
I made one for new years and while there are alot of steps, but the steps themselves are very doable. I prepped mine the day before and just had to cook in the oven on the day.
Lasagne. And I hate Mondays.
If it helps, we’ve found cooking the noodles was unnecessary. It holds together better if you don’t.
I just soak the sheets in water whilst making the other elements then construct otherwise I’ve found sometimes you get crunchy lasagne.
That’s never happened to us. Could be our usual sauce is too wet.
Maybe I need more wetness ;p
Skillet lasagna is the answer you seek! Maybe.
And if you’re really feeling lazy, cook up some ravioli, put it in the skillet with the meat sauce, cover it with mozzarella, and throw it in the oven for a few minutes. Voila! Psuedo-lasagna
Croissant
This, I love, LOVE croissants, and have basically baked and made every other thing I love that much at some point or another. Flattening a giant sheet of butter again and again into a dough sheet? Ain’t nobody got time for that
You fold and flatten it like 3-4 times, each takes like 5 minutes and then it goes back in the fridge for 45 minutes.so while it takes like 4-6 hours of time to make croissants from scratch (including proofing the dough etc.), it’s more like 1 hour of work. Really not as bad as people make it out to be.
effort wise I find it on par to making sourdough bread, what with all the stretching and folding of the dough dgring proofing.
and you can prepare them the day before and proof in the fridge, then bake the next morning. Actual fresh baked croissants in the morning are fucking amazing and well worth the work
I love homemade croissants, and make them, mostly because with sourdough starter in there the flavor is incredible but while I am a reasonably neat- handed person, you are understating the difficulty of laminated dough. It wants to tear, the dough and butter have to each be at the perfect magical temperature, can’t overwork it, dough is delicate and butter is tough. It’s fussy as fuck.
As much as I love barbecue I don’t and won’t own a smoker.
Croque Monsieur.
So pretty. So tasty. So finicky.
Soup dumplings. The broth for the soup has to be make in a specific way to solidify and I think there’s also a complex method of incorporating the soup into the meat and veggies in the dumplings. It’s just a very time consuming process all around. It’s sucks tho because I love soup dumplings and being able to make a huge portion of them would be amazing.
It’s not that hard to get the stock to solidify. You just need to reduce it enough and pop it in the fridge.
Sourdough
It’s honestly not hard at all.
Do you have a reliable starter recipe?
I have the Ladurée macaron cookbook and I look at it frequently, and then go buy a lesser version of the cookie and pretend I’m happy.
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You really don’t need a ton of tools to cook most dishes. And once you have the tool, you have it for the next dish that needs it. You think ingredients are expensive? Restaurants use the same ones and up charge you.
Ordering or eating out for every meal? In this economy?
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Spring rolls. They are so much work. If you wanna do them right you have to start the night before. So many ingredients, the sauce. But they’re soooo good.
Croissants - 3 days prep time minimum? You have to be very precise with everything and it’s just such a bother.
