Time Consuming Recipes
I know I can't be the only one... one of my favorite ways to spend a Friday night is to open a bottle of red and spend the night listening to my fave music and cooking! I would love to see everyone's favorite 3-6 hour recipes..
Thanks!
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29 Comments:
You are not the only one! This is my favorite evening activity too!
In the winter, I like to make a braised short rib or a nice hearty beef stew. Any wine that gets opened for the recipe has a slim chance of surviving before the dish is put on the table!
yayfood at 4:39PM on 08/06/09
This recipe for spaghetti with slow roasted tomatoes takes a long time but I suppose there is some down time while the tomatoes roast on their own...Worth trying though!
Chew on That at 4:59PM on 08/06/09
It's definitely a winter activity for me. I'd rather be outside in the summer.
Cassoulet, stews, baking bread, making braised pork with sauerkraut and dumplings, red beans and rice, home made stocks, home made pasta are a few.
CJ McD at 5:10PM on 08/06/09
LOL try 3 days, Saurebraten....No In the fall/winter what you mentioned is magical to me, can't wait.
pjracz10 at 5:18PM on 08/06/09
puff pastry and croissant. don't know why I like folding butter into layers.
hmw0029 at 5:30PM on 08/06/09
@pjracz - Saurebraten! You know its totally worth the wait! I don't remember my pa's taking three days but I sure as heck would like to taste THAT! mmmmm....
hungrychristel at 5:31PM on 08/06/09
Bouillabaisse should technically take 1 1/2 hours but when I made it felt soooo much longer. It was well worth it though. Drank a lot to make the time pass. My other favorite is to make ravioli and sauce from scratch.
I have made both on my favorite day of the year to stay in and cook all day: New Year's Eve. I don't bother going out. The ball drops about 30 blocks from me, so that's good enough.
meem21 at 6:08PM on 08/06/09
Take a 5 pound slab pork belly, skin on, and rub liberally with kosher salt, fresh cracked black pepper, red chillies, crushed garlic, thyme, rosemary, basil, olive oil. Let sit for 6 hours in the fridge. (Make sure you get a meaty cut, sometimes pork belly can be almost all fat. You want it to be about 50% fat, not too much more.)
Remove the meat from the casings of six sweet Italian sausages. Mix with about a half cup of arborio rice. Place this into the center of the slab of pork belly, then tie it up into a log with butcher's twine, being careful to evenly distribute the sausage meat within, and packing it in tightly at either end. Roll this up tightly in parchment paper and tin foil, and refrigerate overnight.
The next morning, chop up a couple medium fennels, a few onions, a couple carrots and a couple stalks of celery. Place them in a roasting pan with about a centimeter of water, veg or chicken broth at the bottom. Place the pork on top of this seam side up, stab the sides with a paring knife, tent it with tin foil and place in a 250* oven. Braise undisturbed for 8 hours. Remove from the oven, and place the meat on a V rack in a roasting pan. Reserve the braising veggies. Place the meat in the fridge, along with a small fan, for an hour. Heat your oven to 450*. Remove the meat from the fridge, the skin should now be dry, smooth and leathery to the touch. Place a tin foil strip over the seam to prevent burning the edges, and slide the meat in. Roast for about 1.5 hours, or until the skin is a deep almost mahogany golden brown. There will be a lot of very hot pork fat in the bottom of the pan so be careful. Strain it and save it, this stuff is culinary gold.
Serve with puréed braising veggies, and white beans cooked in white wine, garlic, shallot, thyme, olive oil and tomato, or boiled potatoes with parsley and butter.
simon at 6:21PM on 08/06/09
The most time-consuming dinner that I can ever muster up enthusiasm to make is this delicious chickpea and saffron stew. We always serve it with these savory rosemary biscotti. Usually it's the first thing we want to make when the weather starts to get cooler. But it takes forever because the chickpeas soak for what seems like forever so that they reach the right texture. But it's so worth it.
sarar at 6:37PM on 08/06/09
In the winter I turn on the local NPR station at 2 pm and listen to Routes, Wait Wait and the news that turns into Prairie Home. By eight o'clock and a bottle of wine I have taken my complex recipes from the cookbook to the table. Love a Sat. evening like that.
janaatwg at 7:43PM on 08/06/09
During the summer I like to grill beer can chicken with a roaster size chicken (tall boys work well for this) or sometimes even a turkey instead with a 24 oz. can of beer. I read and hang out on the deck while the bird slowly cooks over indirect heat. The last 1/2 of cooking time is spent cutting up veggies and slicing some bread to go on the grill. Heaven awaits.
Fall--for one or two weekends the kids say the house smells like Buffalo wings because when I harvest my chiles I freeze some, use some fresh and dry most of them. I dry them in a slow oven overnight and the aroma is reminescent of wings without the greasy undertone. Those dried chiles end up toasted and ground once late fall and winter hits resulting in wonderful slow cooked Texas style chili and turkey chili (cubes of brined breast not ground). We'll eat some the night that it's done and then freeze the rest for easy weeknight meals.
Winter is all about roasting chicken and then making stock and potpies, stews and soups from the leftovers.
Bread is my year round thing to do four or five times a week. It's my R&R downtime--therapy with delicious results.
dhorst at 7:43PM on 08/06/09
@simon--holy crap that sounds good.
wookie at 8:12PM on 08/06/09
As soon as I have a few more peppers in my garden, I am looking forward to a day roasting peppers, then slow cooking them with pork shoulder for a green chili.
Suzzanne at 8:54PM on 08/06/09
Funny you bring this up - I made beans in my crock pot yesterday using the dark meat from a frozen cajun turkey I wanted to use. Luckily it was a small turkey and we won't be eating it for a week. Those beans are soooo good - I had a bowl for breakfast.
Bread is a nice long recipe if you count rising time. Prepping toppings for pizza is time consuming. Dicing or cutting veg into brunoise to be used in recipes over a few days is a way I "therapy cook."
Sunday Gravy = Time consuming recipe/labor of love. Sign me up.
therealchiffonade at 8:55PM on 08/06/09
@wookie - I pilfered the recipe from the Marco Canora suckling pig post by Ed from a week or so ago. I dubbed it pork belly "a la Canora" :) You should try it, so decadent. Next time I'll grind my own sausage to have more control. Had leftovers tonight, just put it in the toaster oven. Skin was still super crispy and crackly.
simon at 9:13PM on 08/06/09
@simon-i'm totally doing that. Damn.
sailordave at 9:46PM on 08/06/09
@simon - that is an epic recipe.... mmmm.....
@dhorst - glad you can get a little bit of cruise control while you're beer-canning the birds......
i am in the process of putting together julia child's santa clara cake, i made the sponge cakes, did a fresh apricot filling -- and tomorrow a.m. i'll finish with the italian mountain icing..... whew. i like stuff that goes fast, personally .... i am really rusty at baking.....
pooch at 9:51PM on 08/06/09
@simon, will you marry me?
Winter-Ravioli or lasagna with homemade everything, including the sausage; a nice cassoulet with at least two kinds of meat/sausage/fowl and some sort of homemade yeast bread.
Summer- Grilled ratatouille with Italian sausage and garlic bread; one of my daughters-in-law takes whatever I grow and turns it into salsa or salsa fresca, which we'll complement with skirt steak and homemade tortillas and tortilla chips.
betteirene at 1:30AM on 08/07/09
I don't cook as much in the summer, but in the winter I really love to make stock and homemade tomato sauce for the freezer. The big pots on the stove make the apartment so warm and cozy.
annabanannas at 8:46AM on 08/07/09
Anything from Suzanne Goin's Sunday Suppers at Lucques is a whole day ordeal.
I guess that's why they call it "Sunday Suppers" because you have to cook all day on a Sunday!
The results are always fantastic and worth the effort.
http://staceysnacksonline.com
Stacey Snacks at 9:38PM on 08/07/09
While roasting pig... Open beer, drink beer, repeat every 5 minutes until pig is ready, or passed out. If passed out, repeat only every 10 minutes.
Pavlov at 9:41PM on 08/07/09
I like making sauces, soups and stews. All fresh, all delicate, all involve a lot of chopping, blending of flavors, and slow cooking.
happyeats at 12:05AM on 08/08/09
I'm not sure about the OP's intent, but I really don't think this should involve crock pots. I know they are wonderfully popular (just like Pet Rocks, The Jonas Brothers, and Sarah Palin), but it isn't really cooking: it's dump, stir, and "can never f*** it up" at the extreme.
To me, a long day of cooking involves chili, bolognese, scratch lasagne, any kind of stock, lots of chilled sides, and more.
But no, not the "dump, stir, go shopping" crock pot stuff. When it comes to Friday night and weekend cooking, a crock pot is just one step above Sandra Lee, in my view.
tmj529 at 7:45AM on 08/08/09
@simon: open up, i've been knocking on your door for an hour!
aw, screw it, i'm heading to pavlov's. ;)
gastronomeg at 9:59AM on 08/08/09
I like to braise our local sausages in ale with onions, garlic and tomatoes at about 150c for a few hours, then serve on mashed potatoes made with mature cheddar and cream, with a nice gravy. I always cook too many sausages, because the next day they go into the stew, with new potatoes and veg, and roasted tomatoes with stock.
NotAmerican at 11:14AM on 08/08/09
Any kind of beef brisket, baked low and slow. In the summer, with an abundance of fresh tomatoes and peppers, I make a brisket for Ropa Vieja, along with slow cooked pinto beans. And I can get at least six meals with a 3 pound brisket. Leftover brisket freezes great.
2fussie at 10:32AM on 08/09/09
Sunday afternoons in the winter are all about homemade ravioli.
midgepingleton at 11:06PM on 08/09/09
@tmj529 - Not all slow-cooker recipes are of the "dump & stir" variety, FYI. And not everyone who uses a slow-cooker is lazy and uninterested in good food, which is what you implied in your post.
Junie at 10:41AM on 08/10/09
I too place this under winter activity heading, which in these parts is most of the year. Here's on my list for this season:
- Thompson's turkey (Jeffrey Steingarten's book inspired the attempt)
- Cassoulet
- Coq au vin (with an actual rooster)
- Bollito misto
tatianak at 2:07PM on 08/10/09