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Old 07-05-2010, 07:37 AM   #1
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Foods you don't do often

I didn't know where to put this (often a question for me), but how many of you have dishes that you only make for an "occasion" but love to cook and eat. The fact is that I could make it up, then call all my friends and neighbors and invite them to eat. Even when I do make these dishes I wind up with leftovers and my freezer is only so big. I have a couple of shut-in friends who I can take some leftovers to. But all-in-all, I just don't cook them often.

My cousin Joanne's green chile stew. I used to throw two parties a year, one at the holidays (still do it), one in summer (after my husband nearly died from a hornet attack, and most of my friends are older and cannot stand not having air conditioning, I just quit doing summer parties). In the winter I'd make Cincinnati chili, for the summer I'd make green. I don't think I've made green for a few years now.

braised lamb shanks. My husband, who generally loves my cooking, doesn't care for these. I can remember the last time I made them and it was well over a decade ago.

Lasagna. Mostly because it is not my favorite dish. Oh, I like it OK, but you have to make it for at least 8 people. I guess as soon as fall hits, I'll make it and invite a few people over.

Cassoulet. Actually, I made it once, then husband took over making it. But, again, it is a big meal, and he always wants me to roast a duck or something. My over 100 year old kitchen has no exhaust fan. SO I'm thinking of putting a duck on the grill in the next couple of months, then making stock and freezing, etc, so he can make cassoulet this winter.

Anyway, what dishes do you like, that your family and friends like, but you don't do very often?

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Old 07-05-2010, 08:45 AM   #2
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Roast turkey
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Old 07-05-2010, 08:50 AM   #3
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Cornbread dressing...Cooked at Thanksgiving and Christmas...Rarely if ever cooked at any other time....Left overs are never a problem!!
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Old 07-05-2010, 11:31 AM   #4
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meat balls.Meat ball curry...anything with meat balls.For some reason i am never that enthusiastic about making them.i do know how to make them,and have made them a few times.But usually i get them ready made.
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Old 07-05-2010, 01:23 PM   #5
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The dishes I like a lot and don't do often, I classify as 'elaborate', meaning a lot of time needed to prep, or for cooking, or both.
There are a few dishes that fall into that category for me that you have to gear up for, mentally and physically and if you have the time and LOL, "fortitude", the results are worth it.
For me, this would include cassoulet that takes me 3 days to do, and its Brazilian cousin, feijoada.
The Italian dish "timpano" that was featured in the film the "Big Night", takes ages to do but is worth it.
I've done both a corned beef and sauerbraten meal that takes days to complete as they both needed extensive marinating and/or brining.
The way I do French onion soup takes 5 or 6 hours including the prep, so don't do it often, but fortunately it freezes very well, so make enough to last for several future meals.
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Old 07-05-2010, 02:10 PM   #6
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Quote:
Originally Posted by MSC View Post
The dishes I like a lot and don't do often, I classify as 'elaborate', meaning a lot of time needed to prep, or for cooking, or both.
There are a few dishes that fall into that category for me that you have to gear up for, mentally and physically and if you have the time and LOL, "fortitude", the results are worth it.
For me, this would include cassoulet that takes me 3 days to do, and its Brazilian cousin, feijoada.
The Italian dish "timpano" that was featured in the film the "Big Night", takes ages to do but is worth it.
I've done both a corned beef and sauerbraten meal that takes days to complete as they both needed extensive marinating and/or brining.
The way I do French onion soup takes 5 or 6 hours including the prep, so don't do it often, but fortunately it freezes very well, so make enough to last for several future meals.
Cassoulet would be it for me too. Although it is one of my favorite meals, I only do it a couple of times a year.

If staged right, even though it is over several days (including making the duck confit), no particular day is too taunting.
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Old 07-05-2010, 03:05 PM   #7
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Tamales

As much as I love them, it's something that I will only make maybe twice a year. On those occasions I go all out. If it takes me 2 days of cooking and prep work. It takes 2 days. It's always appreciated long after they are made.

Munky.
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Old 07-08-2010, 02:09 AM   #8
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I guess I should say that my husband makes french onion soup and cassoulet .... AFTER I roast meat and make stock. Right now I have a few quarts of beef stock and chicken stock in a very small freezer. Fall will come soon, and my husband will make use of them. What I'm getting at is that he spends a few hours making the dish after I've spent sometimes days doing the prep work.
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Old 07-08-2010, 02:30 AM   #9
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Christmas goose, panettone, hutzelbrot, stollen, nut rolls, lekvar rolls, fried oysters (pain to open). We only cook corned beef when we can get it at a good price and have cut back on consumption of finned fish because the availability of truly fresh product is problematic.
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Old 07-08-2010, 09:13 AM   #10
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For assorted reasons:
Ribs and kraut.,... wife doesn't like sighhhh
Chicken Adobo (Philippines style) ... meal I made night my Dad died
Steak Rollups.... dunno why
Lasagna (too much for 2 people)
Homemade egg rolls...lotta work
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