Does entertaining stress you out?

dmd77
Tue, 05 Apr 2016 22:22:54 +0000

DH and I like to invite people for dinner. 6 or 8 people works for us. Go-to meal with those who eat beef is tenderloin. Obscenely expensive but really easy to serve and everyone likes it (if they eat beef). I like scalloped potatoes as a side dish, and roast asparagus (or roast green beans). Timing is not critical for any of those three–you do need to take the tenderloin out when its internal temp is as desired (DH likes 125), but then it can sit. All those can cook in the oven together while we have some cheese and crackers (with some dried fruits and nuts on the plate too) with our pre-dinner drinks and/or wine. If I’m feeling especially ambitious, I’ll make caramelized onions and Hollandaise sauce to go with the tenderloin. The hollandaise has to be done at the last minute but it’s the only thing that does, so I can relax and enjoy the visiting, instead of stressing about the cooking. (And I have a cheater’s way of making hollandaise that works well. Put all ingredients (melted butter, lemon juice, seasonings) in a blender and blend the hell out of it. Pour into your serving bowl and microwave 30 seconds. Stir. Repeat, checking every 30 seconds, until it’s thickened and cook. Beat vigorously with a fork before serving. (People think I slaved over the hollandaise. Nope. Also works for Bearnaise sauce.)

During salmon season, I’ll serve that. I cook that the way I was taught by a caterer: wrap each serving (in foil) of salmon individually with its own herbs and seasonings. Bake foil packet at 400F for anywhere from 20 to 30 minutes–the timing really doesn’t matter, because the foil keeps it moist. Also good with that hollandaise sauce.

If we have vegetarians joining us, I’ll make a mac-and-cheese side dish too.