I think lamb tagine. It needs time to cook, but you leave it on the stove, so in a way it really does not take any effort. And you complement it with cous cous, which is also easy to make.
my go-to, especially for fall:
the day before i make these short ribs: http://www.mariobatali.com/recipes_shortribs.cfm
then shred and let them become a ragu i serve over orecchiette.
BIG HIT every time, and you do all the hard work the day before.
I've had success with Tuscan pork roast. It works because you can prepare it ahead of time and enjoy drinks or wine with guests while it's in the oven. When it's done, just slice and serve with pickled or fresh veggies and chilled applesauce. Baked squash is great, too. I modify the following recipe a little. I like to dredge the meat in flower, salt, pepper and paprika before browning on the stove top. I also add potatoes. If you have a nice oven to table roasting pan, like Le Cruseut, you can lay the pork slices on top of the potatoes and place right on the table and you're done. it's great for an autumn dinner party. Pairs well with cab. Hmmm. I think we're due for a party, too!
Braised Boneless Short RIbs: http://www.food.com/recipe/braised-boneless-short-ribs-344449 - Guiness-Braised Boneless Short Ribs with Prunes: http://www.food.com/recipe/guinness-braised-boneless-short-ribs-with-prunes-344452 - Bloody Mary Short Ribs http://www.food.com/recipe/bloody-mary-short-ribs-335959
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http://food52.com/recipes/14725_porcini_and_rosemary_crusted_beef_tenderloin_with_port_wine_sauce
the day before i make these short ribs: http://www.mariobatali.com/recipes_shortribs.cfm
then shred and let them become a ragu i serve over orecchiette.
BIG HIT every time, and you do all the hard work the day before.
http://www.epicurious.com/recipes/food/views/Roasted-Pork-with-Sage-Rosemary-and-Garlic-359649
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