PrintDinner party on a budget, no dishwasher. Can it be done?
Hi all -- New here and de-lurking to seek advice - I'm having 5 people over for dinner Sat night and need ideas on how to do a great and even somewhat semi-impressive menu on a budget in a tiny dishwasher-free apartment. Since this is my first time entertaining in this space, I'd be grateful for any advice, do's / don'ts, war stories, etc. Thanks
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25 Comments:
K.I.S.S. (Keep It Simple Silly)
Do a dish you really know how to do, or one you feel very confident you can manage. This is not the time for experiments or trial by fire.
Try to do as much prep ahead of time as possible. Start tomorrow, if possible, even if it's only washing and chopping vegetables. If anything on your menu can be par-cooked, or even fully cooked for last-minute reheating, do so. Not only will this relieve a lot of the pressure, and allow time to enjoy your own party, it will hugely reduce post-party clean-up.
If you know a good bakery or dessert shop, you might consider purchasing a really nice dessert instead of making one. Again, reduced stress, less clean-up, etc.
Leave the dishes for later. Sit down, relax, and enjoy your guests!
Menu-wise... hhhmmm... a boeuf bourguignonne is nice at this time of year. It can be done pretty affordably with a moderately priced cut of meat (tri-tip works well), and an inexpensive wine. I usually modify the recipe to use lots and lots of vegetables, which makes it healthier and requires less beef. Best of all, it can be largely prepared in advance, or even in a slow cooker.
LoCo at 4:11PM on 01/29/08
yes, it can be done! i threw a dinner party for about 8 people in my apt a couple of months ago, and i ended up making this chicken with sage and apples dish http://www.epicurious.com/recipes/food/views/233248. its quick, fast, easy and only requires one pan, good because at the time i really only had a few pans in my kitchen.
sustarz at 4:33PM on 01/29/08
I'll reiterate what LoCo and sustarz have already said: find a good one-pot meal, like the aforementioned boeuf borguignonne and go nuts. Get some good crusty bread to go with it, grab a couple of bags of spinach or salad mix, and serve it all with a couple of bottles of burgundy and you're a champ! :)
However, if you decide to go all-out and fix something that requires lots of pots and pans and cutting boards and knives, then just make sure to wash everything as you go. That means less to wash at the end of the night and more time for you to enjoy your dinner party.
I never had a dishwasher until last year and, IMHO, they're highly overrated. I still prefer washing dishes by hand; that way I know they're clean.
sheeats at 4:51PM on 01/29/08
The key to the whole thing is PLANNING. I feel better if I not only have my menu down on paper, I have a prep sheet, and a shopping list, too. A prep sheet is basically a plan on what you should do when. If you do a stew, for instance, you can cut up the meat the night before - put that down on the list for D-Day Minus 1. If you're putting together a casserole that can or should sit overnight, put that down for the same day. For D-Day, not only list what you have to cook, list what else you have to do. (Get butter out of the fridge so it's not rock hard, pick up chocolate tart at Frou-frou's Bakery, preheat oven to 350 - that sort of thing.) Tape up the prep sheet and menu somewhere in the kitchen, like inside the door of a cabinet. Yes, the menu, too. You'd be surprised - blush - how many experienced cooks have discovered after the guests have gone home that they forgot to put out the second vegetable, or remembered mid-dessert that they'd had some cheese straws they meant to put out with before-dinner drinks.
I frankly find the planning is part of the fun, although this may be a symptom of incipient obsessive-compulsive disease. Good luck!
lemons at 6:03PM on 01/29/08
Before I choose an entree, I check the sale flyer from the local markets. You might find something luxurious is also affordable. Then I put together my menu and shopping list - including appetizers, beverages and dessert. Don't do anything last minute that you can prepare ahead of time. I even set the table the day before. Anything to cut down on stress. All of the above tips are terrific. I'd add - if you don't have fun, neither will your guests. Enjoy your own party and you'll want to have more.
Ina Garten (Barefoot Contessa) suggests that you prepare one scrumptious decadent part of the meal, and purchase everything else.
My dishwaher leaks, and I only used it for cups and flatware, so I didn't bother to fix it. Clean as you go, and I'm sure you'll have offers of help - I usually refuse because I can do dishes tomorrow. I'd much rather relax and enjoy my guests.
PerkyMac at 6:27PM on 01/29/08
Tons of great advice here, I'd only be emphasizing what others have said.
Plan ahead, and do check local flyers for sales, if that's possible (if you're in NYC this would be difficult if not impossible). But cuts of meat for beef burgundy are generally affordable (think chuck roast) and the other ingredients are inexpensive (carrots, mushrooms). Don't buy an expensive wine for the stew, but get something drinkable. Ask, if you're not sure. And a simple but good salad accompaniment would be easy.
Above all, do everything you can as early as you can. For a Saturday dinner, you could brown the meat as early as Thursday and braise the dish on Friday (or finish on Thursday night, if you plan to go out). Cooking it ahead is advisable not only for convenience but because it gets tastier if it hangs out in the fridge for a while.
Thomas Keller throws out the (overcooked) vegs from his beef burgundy and cooks some separately to garnish. It's a good idea, if you want that special finesse, but I would use some of the cooking liquid to cook the vegs, so they get the flavor of the stew. If you take that step, I'd cook the garnish early on Saturday.
You could easily buy a good bread from the store or, if you're keen to cook as much as possible yourself, and if you have enough lidded pots, start a no-knead loaf -- maybe 2 -- on Friday morning (Thursday night would work but stick it in the fridge when you're at work).
If you want a starter, chicken liver pate is easy and nice and fitting with a French bistro idea (inexpensive, too). Michel Richard has an amazing version that tastes like foie gras. I've paraphrased it on my blog, but I'd halve the quantities for 5. You could easily skip the parsley topping to simplify. If so, you can pour a thin layer of clarified butter over the top to seal before chilling. If you don't have ramekins, a small oven-proof bowl will work. This recipe can be made up to 3 days in advance.
http://littlebouffe.blogspot.com/2007/10/chicken-fauz-gras-by-michel-richard.html
So with that menu, all you'd have to do on Saturday is fix your salad and reheat the stew. But this doesnt address dessert.
If you really want to make dessert yourself, try to pick something that can mostly be done the day before, or that morning. A chocolate marquise with some great store-bought cookies or even ice cream would be killer after beef burgundy. Here's one recipe, use frozen cherries if you want the sauce:
http://www.epicurious.com/recipes/food/views/108254
Classic chocolate mousse, portioned into glasses ahead of time, would also be a great finish and require little more than a dab of whip cream before serving. Recipes are everywhere.
Like everyone else said, plan ahead, relax, enjoy yourself. And don't try to keep it formal or fussy. You and your guests will appreciate the chance to unwind and relax with some awesome food and company.
renzata at 6:57PM on 01/29/08
Sixsonnets, I read that question (header) and thought, "Um, HELL YEAH it can be done-I've been doing it for my entire adult life!" And I mean that in the nicest way--really!
SO--you have nothing to worry about except getting organized! As folks have said above, you need to plan, prep, do what you can ahead of time, buy what you need vs. making it, and one other crucial item that hasn't yet been mentioned-let your guests contribute something. Wine, dessert, an app-it doesn't matter. But if they're good guests, they've already said "What can I bring?" and imo, it's your duty as host to answer them honestly. :-)
There are tons of great recipes you can make ahead that will not only alleviate stress, but will also taste better, i.e. stews, braised short ribs, etc. And think about the entire meal--from glasswear to dishes, utensils, dessert plates, coffee cups, and serving pieces; having everything out or at least clean and accessible and ready is the answer. I go as far as putting the coffee in the coffee maker and just add the cold water when you're ready to put it up. If you work better with lists, make them!
Finally, I completely agree with LoCo--don't fret about dishes--enjoy your guests! Anything that's soaking in the sink when you go to bed will still be there in the morning--I promise! ENJOY!!!
Curlz at 7:13PM on 01/29/08
here is a menu I suggest:
Mixed greens, pine nuts, dried cranberries, goat cheese, balsamic vinaigrette
Chicken francaise http://www.epicurious.com/recipes/food/views/108667
this can be made the day ahead and reheated
Oven fries - slice potatoes(don't even peel them) drizzle with olive oil, salt and pepper, 30 minutes in 400 degree oven
Roasted asparagus with parmesan - same as above only about 20 minutes in oven
Easy chocolate mousse
1 teaspoon gelatin powder, unsweetened
1 tablespoon cold water
2 tablespoons hot water
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 cup heavy cream -- chilled
1 teaspoon vanilla extract -- or other flavoring
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add hot water; whisk until gelatin is completely dissolved and mixture is clear. Cool slightly.
Stir together sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
Refrigerate about 30 minutes before serving.
Top with raspberries and a dollop of whipped cream
good luck and have fun!
eatmyfood at 7:39AM on 01/30/08
I hate to say it but, dont worry about making the whole thing, pick one or two dishes you love to make and then assemble the rest. dinner with people you love enough to feed shouldnt stress you out. As you gain more experience, you can make the whole thing from scratch, but for the situation you're in, pick a wonderful dessert or any dish you love and go from there, but most of all, enjoy being with people you love lets be honest if all you want is to show off your skills in the kitchen, why bother?
huney_bumper at 7:55AM on 01/30/08
This is great! So many good ideas and great advice - thank you!!
sixsonnets at 9:32AM on 01/30/08
I have no dishwasher and have entertained up to 20 people at one time or another. Granted I don't do this often but it can be done. I also have a pullman kitchen! Anyway, stick to something uncomplicated. Casseroles are great, salad, garlic bread, baked ziti; simple stuff! Also don't ever feel bad about picking up a few things from your local prepared-foods store.
Enjoy!!
RichardCrystal at 9:42AM on 01/30/08
I just went to a dinner party last weekend where the menu was:
Garlicky white bean dip with crudite and pita chips
Orechiette with sausage and broccoli rabe
Lemony arugula salad with shaved Parmesan
Tiramisu
Very simple fare, but everything was cooked SO perfectly and was SO flavorful -- it was fantastic, one of the best meals I've had in a while. And the best part was that the hosts were able to enjoy the party!
Also, I agree with Curlz: Most likely at least one person has offered to bring something -- let them! Your guests will feel more involved that way, and it takes some of the burden off you.
One thing though -- I have to disagree about buying dessert -- personally, I'd rather serve homemade chocolate chip cookies than a fancy store-bought something. Plus, if you're on a budget, those bakery desserts can be pricy! How about bread pudding? It has to be the cheapest dessert known to man, most people love it, and you can get it all prepped in the morning, keep it in the fridge and just pop it in the oven right before you sit down to dinner.
CookiePie at 9:46AM on 01/30/08
cooking a great meal doesn't have to be complicated or take a very long time. last night i helped cook dinner for 6 people. we made fish, pasta & salad. it didn't take very long and was delicious.
do you know what you want type of food you want to cook?
jaf at 9:52AM on 01/30/08
If these people are friends/family, accept (hopefully) their offers to help you clean up! I clean the big stuff as I go, and happily relax while a friend or two washes the dishes in that period between dinner and dessert.
Along the same lines, as mentioned above, definitely let people bring items if they offer. But a word of advice: unless you are extremely carefree about your menu (which I certainly am not, wish I was) save the simple stuff for the guests to bring (beverages, ice, wine, salad, etc).
savecara at 2:15PM on 01/30/08
For dishes. Take advantage of your tub. Things tend to pile up and get in the way and make cooking around the mess even harder.
So, if I'm going to pile up lots of dirty pots and pans, I do it in the tub. When it's time to wash, roll up your pants, get in there with 'em, and give the tub a good scrubbing when you're finished.
srbrooklyn at 2:34PM on 01/30/08
I'm sorry srbrooklyn - I can't even imagine taking any dishes into the bathroom. I accept dishwashing help when I have a kitchen full of dishes, such as after a holiday meal for lots of guests. Otherwise, I can do them the next day, thanks.
She is only having a dinner party for 6. If it were me, I'd make something I could prepare ahead and heat the day of the party. Today, on the Essence of Emeril, he made Coq Au Vin and a garlic studded pot roast with roasted root vegetables. Either would be excellent choices and would taste even better the next day when reheated.
As suggested by others, accept contributions but make sure they will complement your entree - make suggestions!
PerkyMac at 3:45PM on 01/30/08
@srbrooklyn.......you suggest getting IN the tub with the dirty dishes. I was trying to be polite, but you are joking, right? Didn't Kramer do that on Seinfeld? I recall him making salads in the shower. Disgusting, but funny.
PerkyMac at 4:00PM on 01/30/08
I've never had a dishwasher--I'm not that kind of New Yorker (i.e., rich)--so don't sweat the clean-up. I've twice done dissertation defense parties, with up to 40 hungry grad students and faculty, never with a dishwasher and generally with very little counter space (first time--18 inches of counter space: no lie). So, that shouldn't be an issue. Try to make as much as you can ahead of time, so there's very little clean-up on the night. Clean up as you go so it never become too onerous.
A great, low-budget and low-mess but tasty and elegant entree can be a baked pasta dish of some kind. If you play around at Epicurious.com, you'll probably find the one that's escaping my mind at the moment, but which is a real crowd-pleaser: I think it has Parma ham and tomatoes and wild mushrooms and gruyere and OMG it's like heaven in a baking dish. Then you make a nice green salad on the side, with some interesting ingredients, maybe a little goat cheese, some toasted pecans or pine nuts, whatever, and you're golden.
When I want to make it easy, I start with an easy soup I can make the day before and then reheat on the oventop (like this carrot soup with thyme and fennel: http://www.epicurious.com/recipes/food/views/100977). I'm also fond of having a marinated cucumber dish of some sort on the side, as it can cut anything heavy I might be serving or merely add a piquant touch; this is one of my go-to recipes: http://www.epicurious.com/recipes/food/views/11024.
For dessert, if I'm pressed for time or money, I'll get a good quality commercial sorbet, and serve it with some fresh fruit and a little liqueur of some sort drizzled over the top. I go with Cointreau, usually, but you can get tiny airline-size bottles of some which won't break the bank.
Have a great time!!
klg19 at 8:04PM on 01/30/08
dishwasher isn't a requirement. usually guests are so thankful for well prepared food, that they don't mind helping wash dishes. they know you worked really hard all day on dinner. 4-8 people? dishes will be done in like 10 minutes!
redhead at 8:12PM on 01/30/08
srbrooklyn; Would I use Palmoloive liquid (you're soaking in it) or bubble bath? (I'm sorry I just couldn't resist)
RichardCrystal at 11:26AM on 01/31/08
sixsonnets, you MUST check back and tell us all (1) what you did, (2) how you did it, (3) whether it was a success, and (4) what you learned!
Otherwise, we'll have to get you banned from the site!
:-P
LoCo at 12:49PM on 01/31/08
I didn't mean fill the tub up with water and leave everything in there and then bathe with it. I just meant as a good out of the way place to store used pots and pans so they don't pile up in the kitchen. In small kitchens sometimes sinks are really small, it's nice to use a bigger space if you're cleaning big pots. Sorry to all of you with delicate sensibilities that I may have offended.
srbrooklyn at 1:35PM on 01/31/08
Will do, LoCo! I'm already underway with prep, have some friends bringing wine (luckily they know what they're doing) and got my game plan for using limited counter space, etc. sketched out and ready to go. So many thanks again - I will let you all know how it goes for sure. ;-)
sixsonnets at 5:03PM on 01/31/08
Of course it can! Making a schedule, plotting out stove and oven time, and using your fire escape as refrigeration space (only advisable in winter, obvsly.) are all big helps.
MegB at 10:08AM on 02/01/08
sixsonnets... Hello? How did it go with your dinner party? What did you make? Did they like it? Did YOU like it? Are the dishes all washed yet? Have you recovered?
Waiting with bated breath...
:-)
LoCo at 5:45PM on 02/05/08