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Sunny2's avatar

Do you dare to make this recipe?

Asked by Sunny2 (18768points) June 1st, 2011

Is there a particular recipe you always wanted to try to make, but haven’t because for some reason, it scares you? Maybe it has ingredients you’ve never used or a process you’ve never tried. For me, it’s bastilla. It means working with filo dough and I’ve never been at ease with that. The resulting filo dough stuffed with tender chicken, scrambled eggs, nuts, cinnamon and sprinkled with powdered sugar is a very tasty Moroccan dish.

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19 Answers

WestRiverrat's avatar

For me it was/is Turducken. It is a lot of work, especially if you use different stuffings for each bird, but it is worth it. My best effort was with oyster, cornbread and morel mushroom stuffings.

I have never made bastilla.

filmfann's avatar

I will print up a recipe, and let it sit by my computer for a few days.
I will occasionally pick it up, and scan it, then put it back down.
After a week or so, once I am fairly familiar with it, I will make it.

Judi's avatar

Cooking is an art that takes practice. Since I haven’t cooked much of anything in the last 20+ years, I’m afraid to try anything. I used to be really good at eyeballing measurements but I think I would be a disaster now.

WestRiverrat's avatar

@Judi it is like riding a bike, once you get back into it your knowledge will come back to you.

zenvelo's avatar

I don’t have a lot of fear in the kitchen, but the idea of grilling fish has me paralyzed. Part of it is I don’t want to spend the money if it is going to be a disaster and a waste.

Judi's avatar

@WestRiverrat, not so sure about that. I think it’s more like playing guitar. You still remember the chords, but it sounds like crap until you work up a new set of calluses.

Kardamom's avatar

Pretty much anything in Martha Stewart’s Living. I love to cook, but her recipes are just ridiculously complicated and involved (even though they sound delicious). I’m more of a Rachel Ray kinda cook.

crisw's avatar

Croissants. All that dough lamination and chilling. I will make them one of these days…

I have made vegetarian b’stilla- it was delicious- and not all that difficult. Definitely worth the work!

ANef_is_Enuf's avatar

Until recently it was fondant. I tried it. It tasted like crap, as was expected, but it came out looking pretty. I’m sure I’ll try it again now that I did it once.. but I say go for it!

augustlan's avatar

I pretty much hate to cook, and when I do cook, it’s pretty simple food. However, for a school project on Monaco, my kids and I jumped in and made Barbagiuans. Possibly the single most complicated thing we’ve ever made. They were delicious, though! At school, her classmates scarfed them down in minutes and wanted more. I’m sure half the kids wouldn’t have even tried them if they saw the ingredients list before hand.

In another batch, I ditched the dough and used Pillsbury Crescent Rolls (cut in halves or thirds, I can’t remember) for the wrappers. Oh. My. God. So delicious!

thorninmud's avatar

Croissants are a bitch to make by hand. The dough is soft and very elastic, and it’s also trying to rise between folds, which really doesn’t help matters. The butter becomes brittle in the fridge between folds, so the butter layers tend to break up as the rolling pin stretches that soft dough out. Bakeries use a mechanized “dough sheeter” to do all the rolling. It does a much better job of maintaining the integrity of the butter layers.

The Bretons make a regional cake, kouign amman, that’s basically croissant dough with copious amounts of sugar also folded in. You’ve got all the problems of croissant dough, plus it’s pissing sticky syrup as you’re folding it. You can’t even run the stuff through a dough sheeter. Tried it years ago and decided it’s just not worth it.

christine215's avatar

sfogliatelle… I wouldn’t dare try that at home (but I do love to buy it at a good pastry shop)
I am a good cook, but I can’t make a decent pie crust to save my life, so I skip the pie crust recipes.

Sunny2's avatar

@christine215 What’s sfogliatelle? Sounds like a pasta shape. Is that it?
@thorninmud Kouign amman sounds delicious I’ll keep an eye out for it.
@augustlan What’s a ramp?
@ANef_is_Enuf Fondant is for frosting cakes, right? Or decorating them? It doesn’t taste like much, but you can add flavorings and coloring.
@crisw I agree about croissants. I know it’s delicious, That’s why I want to make it some day.
@Kardamom Lots of people point out that Martha has a staff to get the ingredients together, make the finished samples to show and most of all, clean up!
@Judi 5 years ago I moved from a house to an apartment. Trying to cook in the much smaller kitchen made me feel like I had to learn to cook all over again. Nothing that used to be automatic was. I’m getting better, but I’m learning I have to keep it simple. If you can get away with not cooking and don’t miss it, that’s fine.
@zenvelo You need a timer and directions to follow. And don’t overcook it.
@WestRiverrat Turducken wit different stuffing in each? That would be difficult. I think your stuffing combination sound wonderful. Re the bicycle analogy, see my answer to Judi below. It’s the coordination that’s hard to get back.
@filmfann That’s a good way to approach it. You’re supposed to read a recipe through before making it. . .if only to be sure you have the ingredients you need.
@Only138 I think you knocked on the wrong door. Try the next one over.

augustlan's avatar

@Sunny2 Basically, it’s a wild leek. Apparently, they’re a big deal in West Virginia, but I couldn’t find any in the stores, so I substituted shallots, if I remember correctly.

Sunny2's avatar

@augustlan Shallots I can deal with. Thanks for including the recipe. Sounds good.

augustlan's avatar

It’s even good as a dip (sans wrappers, of course) for sturdy chips or crackers. Definitely unique.

christine215's avatar

@Sunny2 , sfogiatelle is an Italian pastry that’s shaped like a clam shell with with many many layers,it’s filled with either a ricotta cream or a pastry cream then it’s baked and sprinkled with powdered sugar, the devil is in getting the dough paper thin, slathering it with butter or grease of some sort, then rolling it up as tightly as possible. Then you slice a piece off the roll and you push from the middle out till you get the clam shell shape… fill and bake

Sunny2's avatar

@christine215 Sounds wonderful, but complicated to make. I’ll look it up. Thanks.

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