Tripling a stew recipe - help?
I'm thinking of making the Silver Palate veal stew with cepes recipe as posted here: http://homecooking.about.com/od/beefr....
I've made this recipe before and it is really special. But now I need to serve around 20 guests, there will be a lot of side dishes (its a potluck where the hosts - us - provide the main course and all the other guests bring salads/cheese/bread etc.) and I'll also make a vat of mashed potatoes.
Can I simply triple the recipe or with that lead to too much creme de cassis or sage or any of the other ingredients? Has anyone made it recently? Do I really need to triple it?
OK, I looked at this recipe. I think you would want to triple it, especially the meat and the cepes. Speaking from my own experience, I think you could probably short the fat, but I also think the rich nature of the dish probably benefits from the fat. You seem worried about working with this recipe in such a large amount. Here are a couple of thoughts: doing this will be expensive, and you will need to make sure you have the right sized cooking vessels for a triple recipe. On the flavor of the creme de cassis or sage, I'd think you could add a smaller amount first and taste as you go. I've never worked with creme de cassis, so I can't give you more than an opinion.
I imagine others will have other ideas or opinions on this. I have never made this recipe. I hope your dinner is a masterpiece! Good luck.