A BIG bowl of super-creamy, rich risotto. With LOADS of grated cheese - Locatelli or Peccorino!
Super light Vanilla Angel Food Cake in one hand, super-moist, sinful devil's food cake in the other.
Grind it up very finely and toss it with dried fruit, nuts, and cinnamon for a trail mix that'll wake you up around 3pm!
You'll all think I'm nuts, but I'll often finish off lunch with an unadorned egg and onion Matzo from Manischewitz.
Yes, I'm in my glory now that its matzo season!
@Zinnia1: Thank you for all of the helpful advice - they turned out great!!
Pick another vegetable in the same color family, like beets, and roast them very simply to serve on a pretty platter in rows separated by the color. That way, you and your guests can appreciate the flavor and color.
Thanks for all of the awesome ideas!
I think I'm definitely going to go with some sort of mini tart, like the one suggested by @BakerRB. I like that idea a lot - or any involving a fillable dessert - because I can make the components in advance. Thats an awesome suggestion from lots of you, thanks!
I picked out a couple of cookie recipes, too, @Traveller, because again, they're easy for now and down the road with being able to pop 'em in the freezer.
I'm definitely in favor of the theme idea, and I'm going to keep it in mind for when I have a bigger crowd. This crowd is pretty classic with their palettes in that Sriracha with marshmallow creme might not be a hit. But when I'm cooking for other friends, I'm going to do a sweet/spicy theme. There was a recent post with desserts of that nature that would be a great starting point.
Thank you very much, everyone, for the awesome ideas! I really appreciate the feedback!!
You could use it for….
-Empanada/egg roll/pot pie filling
-BBQ sandwiches, as mentioned by @Jofy7 (I did this once and stuffed the pork into big corn muffins to serve)
-A pork hash, with onions and peppers, for a good ol' fried egg to sit on top of on Sunday morning, or
-A quick and easy layer in a mason jar salad for a work lunch (toss with vinaigrette or leftover juices and then throw into your salad)
@Zinnia1: I am definitely going to try that recipe. It seems very highly recommended! Thank you very much for providing the link.
Thank you everyone else for the awesome suggestions!! I'm going to try this out this weekend, as these cookies are eventually going to wind up going into Easter baskets. I want them to be pretty and perfect!
I LOVE almond extract, and use it frequently. I'll definitely add that. I have citrus at home, so I can definitely add some zest as well, and @Traveller, I'll look for the confetti sugar cookie recipe.
I'll check out the Martha Stewart and NPR recipes, too. I don't mind having a variety of cookies, and having the recipes on hand is always better than not.
Thanks for the responses, everyone! I love how helpful you Serious Eaters always are!
No better way to test your creations!
@luckychickpea: Good to know. This was the first time for me, and I wasn't sure if I needed to make any major adjustments because of different fat levels, or the viscosity. I really enjoyed the results, and I'm eager to keep substituting with it in other recipes!
I used up the last little bits to make some french toast for breakfast the next day for my family. Delicious.
@Tipsykit37: Thanks! I actually tried a red velvet recipe from Betty Crocker with my almond milk, and made some really nice cupcakes. I appreciate the input!
Good old-fashioned Italian cookies - Rainbows, black and whites, and pignoli to name a few. And then maybe a few modern spins on those old favorites, just to keep things interesting!
@Zinnia1 - I've heard a lot about Harney and Sons. That's definitely on my research list.
@jenjen1124 - I picked out a couple of the Good Earth Teas to try - their website is too fun. Thanks for the rec!
@pepperhead212 - I do enjoy a good Thai iced tea, but have never tried making one myself. After I explore some of the newer stuff out there, I might get adventurous and try making my own!
Again, thank you everyone for all of your help. I really appreciate the feedback!
@heddylamar - Thanks for including the link. That looks great!
What about as a filling for another stuffed vegetable? Like a Caponata-inspired filling for a pepper, onion, or zucchini?
I agree with @finsbigfan - don't try to cram all of the sights in, as you'll just be too exhausted to appreciate anything. Congrats to your boyfriend!
If you do run yourselves rampant and have never been, In-N-Out is a MUST. The Du-Par Diner in Downtown Vegas is also a staple for the town. They're both cheap-eats type places that are quintessentially Vegas.
The Bacchanal buffet at Caesar's Palace is also one of the best buffets in Vegas. I've heard great things about Wicked Spoon Buffet (at the Cosmopolitan), too.
While SeriousEats provides good Vegas restaurant updates, Eater Vegas (http://vegas.eater.com) is also good to check out closer to the time of your trip for up-to-date restaurant news.
Wow - I have lots of website-visiting to do. Thank you, everyone!
You could roast the entire head and keep the paste to add for flavoring. Or to just smear on crusty bread! This is a good start:
Garlic Confit is also a good thing to keep on hand:
I would think that garlic chips would be great, especially as a textural element in a nice salad.
Enjoy your plethora of garlic - I'm jealous!
Sounds like a nice meal!
When I went to the grocery store, they accidentally gave me a pound of swiss cheese instead of the 1/3 lb. that I ordered. So I think I'll treat the family to swiss macaroni and cheese with caramelized onions and mushrooms! (And a side tomato-cucumber salad, so we can pretend to mitigate the damage done.)
Enjoy your curry and your day off!
Whenever I stay with friends in the Bronx, we go to Stew Leonard's, and I get a decent stock of favorites…but one night a friend and I took down a loaf of italian bread, several balls of freshly made mozzarella, and several sticks of dry salami and sopresatta. And then he ordered Chinese food three hours later for dinner.
I don't remember, in my food delirium, if I partook in that as well….
I agree that a nice bowl of risotto with mushrooms and the broccolini on the side works as a main - if its V-day, the last thing you want is to feel weighed down and stuffed to the gills. If your friend appreciates good produce and a simple, well-done meal, there's no need for a protein with the mushrooms on the risotto, especially if you're not skimpy!
If you definitely want a starter, though, I'd say stick with something really fresh and bright to offset the creaminess of the risotto. Maybe a nice mix of herbs chopped for a salad with citrus, like blood orange, and something a little salty…olives, perhaps?
Best of luck!
@Zinnia1: I'll add it to my list of things to try out - thanks! I would imagine that the process of kneading can be very good for letting off steam!
@Traveller: The perfect solution would be a Mocha Latte Donut!
@Lakeloverhh: I was debating baking bread this weekend. Now I'm torn between the english muffin bread, a good ol' quickbread, or several other possibilities. I'll check out the recipe!
I'm a fan of @Pterodactom's 'Belgian Roadkill', admittedly.
Almost as much a fan as I am with Serious Eats' willingness to waffle almost anything, it seems. Those stuffing waffles that were posted during Thanksgiving were a huge hit at my table this past November!
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