FoodBanter.com - View Single Post - What is the most complicated thing you've made?

Dave Smith[_1_]

On 2014-04-05 10:25 AM, wrote:
> I think the most complicated thing I've made is baklava. Layer after
> layer after layer of phyllo, melted butter, nuts, etc, but it turned
> out great.

That's tedious out not particularly complicated. You just have to have
every thing ready and to work fast. If you want to step that one up,
try Galaktobouriko, similar dish but with a rich, sweet custard instead
of the nuts, and cut into larger servings.

The most complicated recipe I ever tackled was Boeuf end Crute from a
French cook book. It is basically serving size pieces of beef
Wellington. it was what my wife had decided on having for a dinner party
we were hosting. She took off and left me to prepare it.

It involved partially roasting a chunk of tenderloin, cutting it into
serving sizes, placing it on a sheets of puff pastry ( see page xx),
topping it with liver pate (see page xx) and Druxelles (see page xx).
The Druxelle recipe called for clarified butter (see page xx ),which was
a recipe for about one cup, and I needed only 2 Tbsp,

It called for 1-1/2 cup browning sauce (see page xx) and that one
included several cups of beef brother (see page xx) and 1/4 cup fresh
tomato puree (see page XX).

Among these recipes there were also booze ingredients, Madeira, white
wine and brandy.

I confess that I took some short cuts. There was a lot of muttering
going on as I tackled these ingredients and the sub recipes. I kept
thinking this had better be good.

It was. It was incredible. I did it one other time. If I ever see it on
a menu I will have it a third time. I am not going to all that work again.