Help me plan a dinner around a long list of allergies!
We have invited two couples over for dinner - 1 pair are old friends and the other new but I want to make a dinner that will make everyone feel at home and welcome. Ideally, I would be able to prepare at least a portion of it in advance so I can enjoy time with our friends. The problem is between the 4 of them there is a long list of food allergies to accommodate. So far the only idea I've come up with is a pasta puttanesca (once I get confirmation that anchovies are definitely in the clear). Here is the list of allergies:
All poultry (includes broths and eggs)
Is beef out of the question? A nice London Broil? Roasted brussel sprouts or broccoli rabe on the side?
Is it a fancy dinner? If not, lasagna...meat, or spinach. Mozzarella only.
Dishes of almonds, olives during a cocktail hour?
Green salad? Gazpacho shooters?
Then a beef or pasta dish?
Braised meat dishes? Like beef or pork stew?
Something in in the potato or root vegetable family.
Lasagne with a bechamel sauce/bolognese base
I think the braising is best for making things in advance.
Some friends made use stuffed cabbage that was hands off food prep along with a pineapple cafloutis.
This isn't a bad list at all. You still have beef and lamb open to you, which you can take in multiple directions. Not sure whether you wanted to go formal vs. family style. Your pasta puttanesca suggests family style, so:
You could easily go with a traditional English Sunday supper of roast beef, yorkshire pudding and some roasted veggies.
Or go Indian with a beef madras curry, maybe an aloo gobi and basmati rice.
Or Chinese with a stir fry.
Or Middle Eastern with lamb kebabs and mujadara.
And any number of other directions, too, including vegetarian!
are you looking for a "fancy" meal or a more casual fare. You have a lot of room here because it seems that meat, fish and dairy are still on the table as are many veg including cruciform
you definitely have room for a pasta course followed by a meat and veg -
you could consider an arrabiata in place of puttanesca if the anchovies are a concern (I would make sure tomatoes and other night shades are ok)
main course if fish is ok perhaps a poached salmon or baked sea bass - both are minimal on prep can sit a minute and can be very tasty
alternately a prime rib or pork loin with some roasted potatoes
one thing you may consider is to source as much of your meal organic/grass fed etc as my experience as a non allergenic person is that people who suffer food allergies often suffer more from pesticides and what is on the food than I do. Also avoid using short-cut products like prepared sauces or seasonings as all sorts of things creep into them.
I needed to add all nuts to the list and lamb as well (well, actually - that's just my own personal preference, but as I'm the chef :))
Definitely doesn't need to be fancy - we're not really meat and potatoes kind of people, but that's not to say we couldn't do a roast of some sort.
And for the people who have suggested lasagna and yorkshire pudding - can you do those without egg?
Also, I probably should find out what he means by aged cheeses - I have a general idea but want to make sure.
Ah, sorry, I missed the egg bit for the yorkshire pudding. But I would sub a roasted garlic mashed potatoes instead. If you do the low and slow method on the roast beef, there is very little work to do once your guests arrive. You won't get a lot of drippings with the low and slow method, so you could make a great red wine sauce with some beef stock, shallots and butter ahead of time. Mashed potatoes can be made ahead and held in a slow cooker or in a double boiler. Roasted veggies can be prepped ahead of time and just popped into the oven before dinner.
And I just saw your "not meat and potatoes" comment. Sorry, I need read more thoroughly before responding!
So, shifting directions...I love this red and black rice and lentil dressing (you can leave the almonds out):
So many great flavours and textures and it's better made a day ahead. You can pick a protein of your choice: grilled or sauteed fish would be really nice, but you could easily serve it with medallions of beef.
I'm egg allergic and do lasagna without egg all the time - I just use the ricotta straight - it does spread easier if you put it in a bowl and stir it up first, but I'm allergic, so I always do egg free.
Pretty much all pastas have a cross-contamination warning for egg, but most people do fine with them - my food allergies are the swell up and die variety, and I personally do fine with pastas with egg cross-contamination warnings, but that is what works for me. If you are looking to be super safe in this regard, a lot of folks consider DeCecco to be the safest brand - they have an egg cross contamination warning as well, but they use regular egg rather than powder in the facility, which is less likely to get airborne and stick to tons of things.