What to Cook this Weekend is our new-ish weekly series that we post each Friday with suggestions for memorable weekend meals for you to cook from our recipe archives. Meal ideas might include dishes we’re planning to make at home that we think you’ll also enjoy, feasts to prepare for holidays, as well as the odd recipe that we’re testing that you might like to try.
Our new What to Cook this Weekend series came about because our other new recipe series What to Cook this Week, which we launched early this month was so well-received by our readers. Thank you!
So we thought that we’d try a weekend edition, What to Cook this Weekend. As both series have been popular, we’re intend to continue them, so check back on Sunday night for What to Cook this Week.
Every week What to Cook this Weekend will consist of a round-up of meal ideas for the weekend plucked from the Grantourismo recipe archives, which are heaving with hundreds of recipes for dishes from around the globe.
Our archives hold everything from decade-old recipes from our first recipes series The Dish, on the quintessential dishes of places we travelled to when we launched Grantourismo and our 12 month global grand tour back on New Year’s Day 2010, to more recent recipes.
Suggestions for recipes you could make might include meals to cook for holidays, dishes that we’re cooking in our kitchen that we think you might also like, and meals based on seasonal ingredients.
As with our What to Cook this Week series, we’d also like to use What to Cook this Weekend to occasionally share recipes that we’re developing for our cookbooks that we’d love you to test out and share feedback.
Before I share our ideas for what to cook this weekend, I have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo and what we do here by buying us a coffee (we’ll use our coffee money to buy cooking ingredients for recipe testing) or making a donation to our epic, original Cambodian cookbook and culinary history on Patreon. You can also shop our Grantourismo store for gifts for foodies, including fun reusable cloth face masks designed with Terence’s photography.
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Now let’s share some ideas as to what to cook this weekend.
What to Cook This Weekend from Mushroom Stroganoff and Mexican Tinga to Moroccan Tagine
Friday Night Dinner
There are lots of great mushrooms from across the region available here right now, so I like the idea of making my creamy mushroom Stroganoff recipe tonight. It’s not one of our Russian family’s recipes, but rather it makes a vegetarian version of my Russian beef Stroganoff recipe, which I based on my memory of my Russian grandmother’s Stroganoff and the earliest documented Russian Stroganoff recipe in Elena Molokhovets’ cookbook A Gift to Young Housewives, dating to 1861. I also share tips in that post on making a vegan version. I’m going to keep things simple this evening and serve this classic garden salad and our Russian dill pickles on the side. Maybe we’ll start with some Russian devilled eggs… and if we’re up for dessert I’ll dip into my Russian pancake recipes for inspiration.
We had a healthy start to the weekend with our breakfast salad recipe last week, so I’m thinking something a bit special for Saturday breakfast. If we have any mushrooms leftover, I like the idea of Terence’s scrambled eggs with sautéed mushrooms and sourdough toast done on the griddle pan. If that’s one too many mushroom dishes for you, this soft scrambled eggs recipe with Chinese char siu pork and chives makes a fantastic breakfast eggs dish that literally takes minutes to make. Using a combination of Eastern and Western techniques, the result is the softest silkiest scrambled eggs that we can happily eat every day, doused with a little homemade Sriracha sauce. They’re best made in a seasoned carbon steel wok for smoky aromas. Or you can browse Weekend Eggs for ideas. We have hundreds of breakfast eggs recipes in our decade-old recipe archive, from Terence’s guide to how to boil eggs perfectly to a Mexican breakfast recipes collection.
Our readers in the USA with Thanksgiving turkey leftovers might want to try my num pang barang. ‘Barang’ means ‘foreigner’ in Khmer and that was my cheeky name for these traditional Cambodian baguette sandwiches with turkey, as Cambodians don’t raise turkey, although chicken and duck are popular. We made our num pang barang with Christmas leftovers here in Siem Reap some years ago for the tuk tuk drivers who parked on our street, however, when I went outside there were surprisingly none to be found. Only one driver was left and he asked if he could take them to some poor families he knew. Absolutely. We plan to do the same thing this Christmas. If you’re not in the USA and don’t have turkey leftovers, then consider our fried egg avocado banh mi or num pang. I created this recipe as a breakfast baguette inspired by our favourite Australian café breakfast of classic avocado toast recipe with poached eggs, but it’s equally delicious for lunch.
It’s been a while since we had Moroccan food, so I’m thinking for Saturday night I’m going to make this Moroccan chicken tagine recipe with preserved lemons and olives. It’s perhaps my favourite Moroccan tagine – along with Terence’s lamb tagine with prunes and almonds recipe, which he learnt to cook with the lovely Jamila, the chef at the Marrakech riad we stayed in for a couple of weeks on our last trip, however, unfortunately we can’t get lamb here. If you don’t have a tagine to cook it in, a pressure cooker will work. We use our flat bottomed work. We’ll have some couscous with seven vegetables with that, although I know Moroccans actually eat tagine with bread, but I adore couscous. And maybe we’ll start with this Moroccan chickpea soup.
I think we’ll cook up this Thai omelette recipe for kai jiew for breakfast on Sunday morning. It’s a crispy, puffy golden-brown Thai omelette cooked in plenty of vegetable oil in a very hot wok. (We strongly recommend wearing closed footwear and a kitchen apron and using a wide mesh skimmer.) The eggs are fortified by a good dash of Thai fish sauce and the omelette is served on steamed jasmine rice with some Sriracha sauce to spice things up. So good.
I like the idea of this Shan tomato salad recipe with shallots, sesame and coriander for Sunday lunch. It will make you a sweet tomato salad textured with crunchy purple onions, sesame seeds and crispy fried shallots and garlic, and fragrant fresh coriander. Hailing from beautiful Shan State in northeastern Myanmar – a fertile region of forested mountains, rolling hills and serene lakes – this delicious Shan tomato salad is mostly made with crunchy green tomatoes, although it can also be made with red tomatoes. It’s terrific with either – or both. It’s typically eaten with steamed rice but we’re happy to eat it on its own.
I’m thinking of cooking something super-easy, casual and fun for Sunday dinner, such as this Mexican chicken tinga taco recipe which makes warm soft flour tortillas with delicious Mexican chicken tinga – or tinga de pollo – grilled corn charred on a griddle pan, zingy pickled purple shallots and pickled purple cabbage, sprinkled with crumbly Mexican cotija and aromatic coriander.
We’ll douse the tinga tacos with our favourite Mexican hot sauces and I might make some micheladas or classic margaritas to wash it down with.
Please do let us know if you’ve made any of our What to Cook this Weekend recipes in the comments below as we’d love to get your feedback and hear how our recipes turned out for you.