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Labor Intensive Weekend Cooking Ideas?

soypower Mar 22, 2011 10:09 PM

So I don't really get a chance to do the kind of cooking I really love to do these days because I'm working. Feeling lucky to have a job, but I really miss having unlimited hours dedicated to cooking ridiculously complicated or labor intensive foods. So on the weekends, or a day off in the middle of the week, I like to tackle those recipes I never get a chance to anymore.

I have a few dishes that I save for my days off, but I'm starting to get bored and would love to try something new. Lately, it's been:

-pulled pork
-braised short ribs
-roast beef
-homemade pasta
-homemade bread
-1000 layer lasagna
-gnocchi

I'd love some new ideas since I have a couple days off this week and really want to get my hands into something exciting.

So what do you like to cook when you have all the time in the world?

  1. d
    Dcfoodblog Mar 23, 2011 02:36 PM

    potstickers, pork and tomatillo stew (I roasted the tomatillos and chilies and onions and then puree them and then add to the seared meet and then add beer and it cooks in the oven for 3 hours), mini-quiches (great because you can freeze and have one or two for dinner).

    1. CarrieWas218 Mar 23, 2011 11:49 AM

      The Timpano recipe from Big Night.

      1. p
        penelopek Mar 23, 2011 11:47 AM

        sushi with miso soup
        pot stickers
        tamales

        1. srsone Mar 23, 2011 07:32 AM

          i would like time for...
          sunday gravy...and meatballs to go with...
          pie crust and pies from scratch..
          biscuits..
          then sausage gravy for them...

          1. roxlet Mar 23, 2011 07:29 AM

            Home made pasta is really not very time consuming at all. If you really want something that takes a long time, try making veal demiglace!

            1. q
              Querencia Mar 23, 2011 07:25 AM

              Fancy, time-consuming baking. I love to look at the prices they are charging in good bakeries then laugh and go home and bake for myself.

              1 Reply
              1. re: Querencia
                buttertart Mar 23, 2011 07:56 AM

                An Opéra cake is always good for that. Or a St Honoré. Or a smorkage (Danish coffee cake) - recently saw a recipe that's VERY complicated (in "Swedish Breads and Pastries", a great book) that I'm dying to try (Danish pastry plus short pastry plus 2 or more fillings, a glaze and an icing...).

              2. mamachef Mar 23, 2011 06:52 AM

                Once upon a time I got the wild hair to try making my own phyllo do, with the intention of making baklava from scratch. The phyllo didn't work out, so I bought some, which turned my labor intensive project into about an hour's worth of work. I don't recommend this. You might enjoy making your own pasta, however; and filling, and sauce, etcetera.

                4 Replies
                1. re: mamachef
                  buttertart Mar 23, 2011 06:55 AM

                  I've never gone there either, or strudel dough, but the latter could be interesting. Any recipe that begins "take your rings off" usually is.

                  1. re: buttertart
                    alliegator Mar 23, 2011 07:25 AM

                    Haha! I've been told that when my rings are laying on the dining room table, it's a sign that something good is coming.
                    One weekends when I like a good project, I generally choose a small selection of tricky or just unique appetizers, and have a small bites dinner with a few different beers. Fun to make, fun to eat!
                    I like getting ideas from here :
                    http://www.free-gourmet-recipes.com/a...

                    1. re: alliegator
                      c
                      ChrisKC Mar 23, 2011 07:50 AM

                      Wow, that's a great idea. And I bookmarked that page for later when I have time to peruse it.

                      1. re: ChrisKC
                        alliegator Mar 23, 2011 08:17 AM

                        Thanks Chris! Sometimes its also fun to make it a theme night like all Chinese, Thai, or Italian starters and try to track down the beers (or wines) that will go with them.
                        Another favorite:
                        http://www.thegutsygourmet.net/appeti...

                2. hohokam Mar 23, 2011 06:46 AM

                  confit duck legs, which then positions you to make cassoulet

                  make mole poblano, which you can then use to dress up some turkey for tamales

                  and of course, if you're running low, a long weekend in the kitchen is a good time to make batches of beef stock and poultry stock

                  4 Replies
                  1. re: hohokam
                    shrimp13 Mar 23, 2011 07:20 AM

                    Mole!

                    1. re: hohokam
                      DiningDiva Mar 23, 2011 08:22 AM

                      Mole poblano was my first thought, but any of them such as rojo, colordadito, nego, chichilo

                      What about making your own sausage starting with grinding the meat and fat and going all the way to stuffing into casings and hanging to dry?

                      1. re: DiningDiva
                        soypower Mar 23, 2011 10:04 AM

                        Care to share a recipe for that mole poblano?

                        1. re: soypower
                          DiningDiva Mar 23, 2011 10:47 AM

                          This is the recipe I've used (it's originally from Illiana de la Vega former owner of El Naranjo in Oaxaca) - http://www.ciaprochef.com/CFA/mexico/...

                          I like it and the instructions are pretty step-by-step. Read them well first before you begin and make sure you understand them. They're not hard, there's just a lot of them :-).

                          The other thing with this recipe is that it will use more salt than you think it needs. The first time I made it with Illiana I thought I had to the point where it was perfect. She tasted it and said while it was extremely good it needed more salt and proceeded to add a bunch more. She was right. When I tasted it again it was fabulous, the overall flavor of the sauce was bright and vibrant. So once you've got the sauce done you may need to adjust it with more salt and possibly more sugar until it suits your tastes.

                    2. momskitchen Mar 23, 2011 05:40 AM

                      roast turkey
                      pasties
                      pierogi
                      pie

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