Wow, thank you so very much for taking the time to do this. These all do look epic, like, just, I want to eat every bite of them all! I’ll definitely be adding these to the list…
Caneles are definitely on my list of epic desserts, though I’ve never attempted them myself. Looks like you might be a fan, too, based on your recommendations.
Hazan’s bolognese is in our rotation already, good choice. 
“Might tasty” is an understatement 
“Will Owen’s pork shoulder roast (as adapted from the LA Times.”
I can’t count how many times I’ve made it and generally once some one eats it they want the recipe and then THEIR friends want the recipe
The beef bourguignon, onion soup and coq au vin are a bit long but not that hard.
The stock is pretty easy, its just a question of finding a recipe you enjoy because it makes a lot.
Beef wellington is pretty easy if you buy the flaky pastry and use a thermometer for the meat. At first I made my flaky pastry by hand but now I just buy one or two sheets of it at my baker.
Paris brest and st-honoré’s most difficult thing is the choux pastry. The recipe in the paris brest video is now my standard whenever I need to use choux pastry. The only thing you need to remember is that not all eggs size are the same.
Rhum baba is pretty easy.
Gâteau marjolaine is very involved and long. There are a lot of elements to do separately. The buttercream can be a challenge if you are new to it.
Flemish carbonnade is similar to boeuf bourguignon but with beer. It didn’t come out like I wanted and its on my list to do again because I believe I know what I did wrong.
Pasteis de nata is probably the toughest pastry to try with the kouaig amann. I’m still working on it.
Key lime pie is the easiest dessert you’ll make. I’m almost ashamed on how easy it is. Turns our fantastic.
Kouaig amann is hard because you have to work the butter pretty fast. I guess its difficulty level is similar to the flaky pastry and I still have to do some practice to get there. David Lebovitz’s recipe is pretty safe and forgiving, making you use the fridge between layers to make sure you don’t mess up but something tells me the true bakers makes it like the second video.
I forgot another recipe I have in my sleeve. I love this shahi paneer:
I also like manjula’s kitchen. Its interesting to me to see someone cook in a regular kitchen:
Wow, this is perfect! It looks delicious and like something I could tackle this coming week. Thank you so much!
If you can think of anything else you’d like to share, please do!
Great, thanks for the more in-depth review. I’ve definitely wanted to try many of the things listed, this is the push I needed. The names make them sound intimidating!
Thanks for the tip on eggs, I knew there were different sizes here but didn’t realize how it could vary between countries.
Just curious, what went wrong with the Flemish carbonnade?
The Shahi paneer looks great, and reminds me of a Persian chicken recipe I really enjoy, Fesenjan. It’s basically walnuts, pomegranate molasses, and chicken. The combination is so easy and so addictively good.
The chef used a bigger dutch oven than me. My beef got a bit too crowded and lost a lot of moisture while it was browning. I tried to make it in a couple batches but it didn’t brown as well as I wanted it to. It also took a solid 3 hours plus to get it where I wanted.
I’ve looked around and will make the following adjustment for my recipe:
Got it, the beef didn’t brown as well in the smaller Dutch oven. As for everything else, I like your style! You are quite the perfectionist, quite methodical in thinking through the execution of the Flemish carbonnade. I will double check your notes before making it. Thanks for the tips, they are much appreciated.
http://theculinarychronicles.com/2011/05/09/cha-ca-thang-long-vietnamese-style-fish-with-turmeric-dill/ as much dill as you want
Looks so good, thank you! It’s on the list for next week!
Wow @catholiver, you’ve started or commented on over 6,000 threads on chowhound, I am impressed. Haha, you’re like a celebrity to me! You are one of the ones I’m talking about!
Yeah, and got reprimanded for it!!! I got way too involved, eventually getting suspended a couple of times and then banned - twice
And I thought I was a bad-ass going to jail 4 times while playing Monopoly!
Well, I really like to have a project, find a recipe I like, respect the ratios so I understand the intent and work on trying to make it to my taste by deconstructing what I think works and doesn’t and trying to build it back together.
In the case of the carbonnade:
I’ve been busy reading up more on the chowhound fiasco tonight. I knew there were problems, I just didn’t know the specifics. What you all had to deal with is absurd.
I asked my husband to check their user agreement because I was so bothered, he’s an attorney. He said the user agreement strongly favors them, so would be tough to challenge. Knowing that annoys me even more.
It would have to be bone broth at the moment . I cook ten pounds of beef , pork , chicken backs , and a little bit of lamb bones , eight carrots , one bulb of garlic , one onion , five celery stalks with the bottom part , and one rutabaga , with a little dried porcini . Simmer for sixty hours . Oh My !!
Nice! I was literally just reading Marco Canora’s Brodo cookbook on broth, just received it in the mail. Do you have it by any chance?
No I don’t have his book . I came up with my own recipe after three times .
The John Besh Recipe for Short Ribs is my go-to recipe for a crowd. I modified it over the years with less sugar and a few other tweeks.
The other outstanding recipes that I use are:
Hazan’s Bolognese
Then use it in Hazan’s Lasagne with Bolognese and Bechamel
Then use it in Hazan’s Canelloni
Garten’s Chicken Pot Pie
Rao’s sauce and meatballs
Bugialli’s pasta with pepper sauce
Zuni Chicken
Awesome, thank you so much! Have you tried Ina’s Chicken with Croutons (I believe that’s what it’s called?). It is so amazing to me.
Onions get crispy and flavored under the roasting chicken, then you quickly make croutons on the stove and dump the onions and drippings and chicken over the top and squeeze the roasted lemons over. It’s one of my favorites, and a definite crowd pleaser.
