Hello everyone, and welcome back to Prix Fixed,Lifehackers menu-planning advice column.
I love your
writing/recipes and have a menu request.
I have 12-
year-
old triplets who hope to make a Fathers Day dinner for their dad.
They have cooked and baked before but would need specific instructions.
Essentially I think they could follow a plan suitable for a novice adult.
I am happy to help but they would love to do a meal on their own.
My daughter doesnt like spicy food.
My one son distrusts sauces and prefers his protein plain and separate from vegetables.
(Although he is willing to try sauces if he makes them himself.)
The rest of us have no dietary restrictions.
We are flexible on protein and budget.
It would be a bonus if the recipe had some modifications they could use in the future.
Thanks for your consideration.
I know you are childfree but I think this could help some other tween/teens as well!
I love everything about this email.
Well keep the sides classic with garlic mashed potatoes and garlicky spinach.
(Twelve is a good age to learn that there is no such thing as too much garlic.)
Im excited about this menu and the many lessons it has to teach.
(There might also be a little brandy involved, but dont worrythe ethanol will mostly burn off.)
The Shopping
But before we get to cooking, lets do some shopping.
Youre going to have the childrenmarinate the pork in miso paste.
Once that time has elapsed, its time to start cooking.
Okay, lets do the thing.
I dont want your mom to be mad at me.
I am trusting you with this.)
Pre-heat your oven to 250F.
Put the tenderloins on a cutting board and give them one more wipe with paper towels.
Toss the miso and paper towels.
When that alarm sounds, its time to check the temperature of each piece of meat.
Slice 5 tablespoons of butter off the stick and melt them over medium-high heat in the skillet.
Its okay if it starts to look a little burnt in spots.
You want to end up around 145F.
It will make a lot of hissing noises, which is what you want.
Turn the heat back on if its not reducing fast enough.
If you reduce it too much, just add a little more brandy and let it reduce again.
Brandy is very forgiving.
(Brandy is also the name of a real groovy song by Looking Glass.
Maybe put it on while youre cooking.)
(10 grinds should do it.)
Once youre ready to serve the meal, slice the pork and drizzle your pan sauce on the slices.
Im very proud of you!
(If you want to level up next time, get to an Asian market and grab someshio koji.
The procedure is the same, but the flavor is a little different.)
For the triplet with the mashed potatoes
Hello.
I hope you are not offended that you have been assigned to the potatoes.
I know, it does not sound appealing, but you do not taste the mayo.
Wrap the garlic in the foil, pop it in the oven, and wait.
Now it is Sunday, and time to mash some potatoes.
Wait for your brother to preheat the oven before you get started.
Since you have an Instant Pot, lets use that.
Carefully drain the potatoesthey will be quite hotand dump all of the water out of the insert.
Return the insert to the appliance and press the Saute button and adjust it to Low.
Add the potatoes back in and mash them around with a potato masher to drive off excess moisture.
If you have a potato ricer, just rice them directly into the pot.
Add the mayo, and mash and stir.
For the triplet with the spinach
Hello, its time to provide a green thing.
Its going to be great.
Now grab your garlic, and peel and slice it into slivers or smash and roughly chop it.
You want discernible pieces, so dont mince.
(Need help peeling?
Trymicrowaving the cloves for 15 seconds.)
Remove it from the oil and set aside.
Taste as you go and season with more garlic salt if needed.
If youd like a little menu-planning advice, send your request to Claire at[email protected].
