You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Speaking of masochism, LOL, what is the fussiest, most tortured recipe you're ever attempted? >>
- Thread starter joe
- Start date
Christine Cushing's Moussaka...
It had a million steps, different things you had to prepare for each layer (different sauces, etc.) and then when we put it all together it was just blah. Not bad, but not AT ALL worth the work I put into it.
Then I did a homemade greek dressing and salad and something for dessert that was so unspectacular I can't even remember what it was.
Still nothing compared to some of these other stories.
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3100
It had a million steps, different things you had to prepare for each layer (different sauces, etc.) and then when we put it all together it was just blah. Not bad, but not AT ALL worth the work I put into it.
Then I did a homemade greek dressing and salad and something for dessert that was so unspectacular I can't even remember what it was.
Still nothing compared to some of these other stories.
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3100
Mimi, when next at Loblaw's, try their PC frozen Moussaka. It actually is very good.
We like moussaka but it is lots of work for basically, just a casserole.
We were on a cruise of the southern Mediterranean years ago, when Reagan had advised Americans to boycott Greece. So no Americans to keep the ship running up to par. Almost the entire ship was sold at peanuts to Greeks. We ate moussaka EVERY single night. No kidding. Then on the big captain's dinner night we had a very special dish, elegantly worded and simply................BEEF STEW. What a laugh!
So I don't care to spend all the time it takes to put a good moussaka together.
We like moussaka but it is lots of work for basically, just a casserole.
We were on a cruise of the southern Mediterranean years ago, when Reagan had advised Americans to boycott Greece. So no Americans to keep the ship running up to par. Almost the entire ship was sold at peanuts to Greeks. We ate moussaka EVERY single night. No kidding. Then on the big captain's dinner night we had a very special dish, elegantly worded and simply................BEEF STEW. What a laugh!
So I don't care to spend all the time it takes to put a good moussaka together.
susan_calgary
Well-known member
ISO Moussaka rec. from Oreste's Restaurant...
The first time I tried Moussaka was about 30 years ago at a restaurant called Oreste's in Calgary (which closed long ago). I think the owner had a few restaurants, maybe also in Vancouver. It was the most delicious dish, and all Moussaka since has fallen far short. I am almost certain it did not have potatoes in it - although they seem to be in most recipes. If anyone has the recipe from Oreste's I would be very grateful if you would share it.
PS I think the owners name was Kostas.
The first time I tried Moussaka was about 30 years ago at a restaurant called Oreste's in Calgary (which closed long ago). I think the owner had a few restaurants, maybe also in Vancouver. It was the most delicious dish, and all Moussaka since has fallen far short. I am almost certain it did not have potatoes in it - although they seem to be in most recipes. If anyone has the recipe from Oreste's I would be very grateful if you would share it.
PS I think the owners name was Kostas.
Wow, what great stories! It's not a contest, but if it were, Cathy and Richard would have to tie,
with the title of Miss Congeniality going to Marilyn for only killing the stereo.
I didn't know these crepes were so famous! I wasn't familiar with the restaurant at all--just had it in my notes with the recipe. What are the chances that not one but two swappers would had eaten the same crepes there in Hungary?
with the title of Miss Congeniality going to Marilyn for only killing the stereo.
I didn't know these crepes were so famous! I wasn't familiar with the restaurant at all--just had it in my notes with the recipe. What are the chances that not one but two swappers would had eaten the same crepes there in Hungary?
Had to be a coconut Bavarian cream dessert that I made...
and tried to make as a centerpiece at a baby shower. The mold I used was a lamb mold, and I searched for something (not cake) that would be white and cuould be prepared in the mold.
Not good. I had to put the tin in hot water to get it to come out of the mold, and when I unmolded it, it came out watery, no detail of the lamb left to it. It swirled around on the platter and looked a little strange with the perfect raspberries and mint garnish from my garden.
Then we tasted it. Maybe I am so used to lowfat this and that, but it was waaaay too creamy (what did I expect?!). Oh well, the thought was there.
and tried to make as a centerpiece at a baby shower. The mold I used was a lamb mold, and I searched for something (not cake) that would be white and cuould be prepared in the mold.
Not good. I had to put the tin in hot water to get it to come out of the mold, and when I unmolded it, it came out watery, no detail of the lamb left to it. It swirled around on the platter and looked a little strange with the perfect raspberries and mint garnish from my garden.
Then we tasted it. Maybe I am so used to lowfat this and that, but it was waaaay too creamy (what did I expect?!). Oh well, the thought was there.
I should have said that it is the small (1 portion) one. $2.99 I think. I beleive
they have a large one as well and have for a few years. But don't know if it is the same thing.
They have so many fabulous products. The only preprepared meals I buy. And the hors d'oeuvres are always worthwhile.
they have a large one as well and have for a few years. But don't know if it is the same thing.
They have so many fabulous products. The only preprepared meals I buy. And the hors d'oeuvres are always worthwhile.
In those far off days of weddings, 'kitchen teas' and stag parties I made a "rolling pin"....
I hadn't done too much themed entertaining as yet and thought of all appropriate pre wedding party things to make and do...you know we played silly games like drinking wine from a babies potty (the old fashioned ones with a handle, rather like a jug)as a forfeit whenever someone thought the bride-to-be needed to pay!!!
Well, along with the other food the piece de resistance (literally) was this Swiss Roll with chocolate 'custard' filling, ganche icing and marzipan fashioned handles....my idea was a spin off on that old one that 'the wife would wait at the door with the rolling pin when husband came home late after a night out with the boys'.....
Yeah! OK, we were very young!
I tried to get the Swiss Roll right about 3 times, eventually opting for the second attempt. I made the filling twice, each seemed sweeter and sicklier than the other so I used both of them. The handles worked a dream, both chocolate marbled and shapely but it took ages to do. The ganche worked well, I got my sister to help here. It took three days to get right!
I set this wonderous creation on a tray and sprinkled icing sugar and chocolate sprinkle spread around the rolling pin and then searched for a place to hide it as I wanted to bring it out at the appropriate "ooh and ahh!" time.
In those days of very little furniture, small toddlers and a retriever that sat all floppy and adorable, with tongue lolling, just looking longingly at food and it seemed to dissappear, I had a hard time deciding where to stow it.... finally settled on putting it under the kingsize double bed...right in the middle....the bed was very low, as was often the case in those days, one could barely get a broom under it to sweep...which I did before stowing the cake there by up-ending the bed on one side first....I thought I was ever so clever.....
Well, needless to say came the time I asked a friend to pop down to the bedroom and collect the cake from under the bed...She came back totally non-plussed and said "sorry, no cake anywhere, nothing at all"...I said it must be there, pleease look UNDER the bed she came back with an empty tray...
That darn dog, how he did it is quite beyond me...and not a speck of icing sugar or ANY crumb left!!!!
I hadn't done too much themed entertaining as yet and thought of all appropriate pre wedding party things to make and do...you know we played silly games like drinking wine from a babies potty (the old fashioned ones with a handle, rather like a jug)as a forfeit whenever someone thought the bride-to-be needed to pay!!!
Well, along with the other food the piece de resistance (literally) was this Swiss Roll with chocolate 'custard' filling, ganche icing and marzipan fashioned handles....my idea was a spin off on that old one that 'the wife would wait at the door with the rolling pin when husband came home late after a night out with the boys'.....
Yeah! OK, we were very young!
I tried to get the Swiss Roll right about 3 times, eventually opting for the second attempt. I made the filling twice, each seemed sweeter and sicklier than the other so I used both of them. The handles worked a dream, both chocolate marbled and shapely but it took ages to do. The ganche worked well, I got my sister to help here. It took three days to get right!
I set this wonderous creation on a tray and sprinkled icing sugar and chocolate sprinkle spread around the rolling pin and then searched for a place to hide it as I wanted to bring it out at the appropriate "ooh and ahh!" time.
In those days of very little furniture, small toddlers and a retriever that sat all floppy and adorable, with tongue lolling, just looking longingly at food and it seemed to dissappear, I had a hard time deciding where to stow it.... finally settled on putting it under the kingsize double bed...right in the middle....the bed was very low, as was often the case in those days, one could barely get a broom under it to sweep...which I did before stowing the cake there by up-ending the bed on one side first....I thought I was ever so clever.....
Well, needless to say came the time I asked a friend to pop down to the bedroom and collect the cake from under the bed...She came back totally non-plussed and said "sorry, no cake anywhere, nothing at all"...I said it must be there, pleease look UNDER the bed she came back with an empty tray...
That darn dog, how he did it is quite beyond me...and not a speck of icing sugar or ANY crumb left!!!!
oh gosh, not trying to 'win' but rather, show how nuts I used to be. Now, I would be
hard pressed to pull out any of those old fussy recipes. I much prefer to make recipes without fancy sauces and mostly rely a lot on very flavorful stocks and bases and reductions of more reasonable ingredients. I can usually enjoy my own dinner parties now! Remarkable!
I see by a posting Richard made that he, too, has slowed down the over-the-top productions.
hard pressed to pull out any of those old fussy recipes. I much prefer to make recipes without fancy sauces and mostly rely a lot on very flavorful stocks and bases and reductions of more reasonable ingredients. I can usually enjoy my own dinner parties now! Remarkable!
I see by a posting Richard made that he, too, has slowed down the over-the-top productions.
believe it or not, that would be the cherry crisp episode I posted on Gail's way back when...
I haven't pitted another cherry since! '-))
there was also a dim sum dinner I decided to make. everything was fairly easy but putting it together was incredibly time consuming and ultimately exhausting. I learned to make all the fillings and then let my company put them together. makes life a lot simpler.
http://63.123.232.200/HyperNews/get/archive_swap22201-22300/22281/1.html
http://63.123.232.200/HyperNews/get/archive_swap22201-22300/22281/1.html
I haven't pitted another cherry since! '-))
there was also a dim sum dinner I decided to make. everything was fairly easy but putting it together was incredibly time consuming and ultimately exhausting. I learned to make all the fillings and then let my company put them together. makes life a lot simpler.
http://63.123.232.200/HyperNews/get/archive_swap22201-22300/22281/1.html
http://63.123.232.200/HyperNews/get/archive_swap22201-22300/22281/1.html
back in NYC when I was coming home from work one evening, there was a .....
really nice looking guy pleading with his wife/girlfriend. he was on the sidewalk and she was at the apartment window throwing all his clothes out onto Bleeker St. you know he musta done something really bad '-))
really nice looking guy pleading with his wife/girlfriend. he was on the sidewalk and she was at the apartment window throwing all his clothes out onto Bleeker St. you know he musta done something really bad '-))
I'm the same, though I never attempted things like you describe. It starts from a place of good
intentions. You love your friends and you want so much to please them. You forget that they might really prefer some quality with you while you're relaxed and enjoying your own party, and that the food might be (horrors!) secondary.
You end up intimidating them to the point that they never have you over for fear of not measuring up.
Anyway, I do wish I could go back in time and be guest at that wedding you catered!
intentions. You love your friends and you want so much to please them. You forget that they might really prefer some quality with you while you're relaxed and enjoying your own party, and that the food might be (horrors!) secondary.
You end up intimidating them to the point that they never have you over for fear of not measuring up.
Anyway, I do wish I could go back in time and be guest at that wedding you catered!
I think it was all JC's fault- LOL. She showed me how easy everything was to make and that,
along with all the cooking classes I took egged me on to harder and more tortured recipes. My entire catering career was spent doing those kinds of menus- it was my specialty. I usually worked alone too- making it even more nuts.
Now I am happy getting out the slow cooker or making nothing more complex than a homemade pizza or the occasional Chicken Kiev.
You are right though- people are intimidated by complicated plates of food- to the point that you never get invited out for dinner.
along with all the cooking classes I took egged me on to harder and more tortured recipes. My entire catering career was spent doing those kinds of menus- it was my specialty. I usually worked alone too- making it even more nuts.
Now I am happy getting out the slow cooker or making nothing more complex than a homemade pizza or the occasional Chicken Kiev.
You are right though- people are intimidated by complicated plates of food- to the point that you never get invited out for dinner.
Well I had my own little tortured recipe in mind ~until I started reading down the list...
HA!! I should just slink away quietly in the presence of greatness. Wish many of you lived next door so I could just sit in your kitchens and watch you cook! CathyZ ~ could you tell me what was on that platter of roasted Greek vegetables you mentioned? That just caught my eye and sounds like something I'd like on the patio. Thanks.
HA!! I should just slink away quietly in the presence of greatness. Wish many of you lived next door so I could just sit in your kitchens and watch you cook! CathyZ ~ could you tell me what was on that platter of roasted Greek vegetables you mentioned? That just caught my eye and sounds like something I'd like on the patio. Thanks.
Not Kostas's moussaka recipe but I'll put it up against anyone's.Give it a try.
MOUSSAKA
3 Medium eggplant, peeled and cut in 1/2" slices
olive oil
3 onions, finely chopped
1 clove garlic, minced
2# ground beef or lamb(better!!)
3 TBS tomato paste
1/2 C red wine
1 C bread crumbs
1 C parmesan
1/2 C parsley, chopped
salt/pepper/cinnamon to taste
TOPPING
8 TBS butter
6 TBS flous
4 eggs beaten frothy
4 C milk
2 C ricotta cheese (lo fat OK)
Spray cookie sheet with Pam and bake eggplant at 350 for 20 minutes or until done. Set aside. Brown meat and drain fat. Heat 2 TBS olive oil in pan and cook onions and garlic until golden but no brown. Add browned meat and cook 5 minutes. Combine wine, tomato paste, cinnamon, parsle, salt and pepper. Stir into meat. Simmer gently, stirring frequently until all the liquid is absorbed. Set aside.
Prepare topping by melting butter, whisking in flour. Slowly add hot milk, stirring constantly until thick and smooth. Remove from heat and cool slightly and stir in beaten egg and ricotta.
Grease a lasagna pan (a foil lasagna pan works well--this makes a deep casserole). Sprinkle the bottom with bread crumbs. Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and parmesan cheese. Top with the cheese custard. Bake 1 hour or until top is puffy and golden brown. Cool 20-30 minutes before cutting. Serves 8. This will freeze very well. Cover with saran in contact with the topping and then aluminum foil. Thaw before cooking.
MOUSSAKA
3 Medium eggplant, peeled and cut in 1/2" slices
olive oil
3 onions, finely chopped
1 clove garlic, minced
2# ground beef or lamb(better!!)
3 TBS tomato paste
1/2 C red wine
1 C bread crumbs
1 C parmesan
1/2 C parsley, chopped
salt/pepper/cinnamon to taste
TOPPING
8 TBS butter
6 TBS flous
4 eggs beaten frothy
4 C milk
2 C ricotta cheese (lo fat OK)
Spray cookie sheet with Pam and bake eggplant at 350 for 20 minutes or until done. Set aside. Brown meat and drain fat. Heat 2 TBS olive oil in pan and cook onions and garlic until golden but no brown. Add browned meat and cook 5 minutes. Combine wine, tomato paste, cinnamon, parsle, salt and pepper. Stir into meat. Simmer gently, stirring frequently until all the liquid is absorbed. Set aside.
Prepare topping by melting butter, whisking in flour. Slowly add hot milk, stirring constantly until thick and smooth. Remove from heat and cool slightly and stir in beaten egg and ricotta.
Grease a lasagna pan (a foil lasagna pan works well--this makes a deep casserole). Sprinkle the bottom with bread crumbs. Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and parmesan cheese. Top with the cheese custard. Bake 1 hour or until top is puffy and golden brown. Cool 20-30 minutes before cutting. Serves 8. This will freeze very well. Cover with saran in contact with the topping and then aluminum foil. Thaw before cooking.