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Pâtés and Bread

Daring Cooks
June 2010

Hi guys! This is Valerie, from The Chocolate Bunny, and Evelyne, from Cheap Ethnic Eatz! We are so thrilled to be hosting the Daring Cooks June 2010 Challenge!

We brainstormed for a while before agreeing on what to throw at you guys. We wanted something suitable for June – so nothing too heavy, or too heat-intensive (for the North Hemisphere at least). In the end, we decided that this month’s challenge would be: pâté. It’s incredibly versatile, it has the potential to be beautifully presented, and it’s perfect for summer (think picnics in the park).

To download the recipe in .pdf format, click HERE

PIECE MONTÉE (Croquembouche)

Daring Bakers
May 2010

Hi everyone! I’m Cat from Little Miss Cupcake in Paris, France. I am so excited for the May challenge and hope you will enjoy baking it with me!

This month’s challenge recipe is for a Piece Montée, which means literally “mounted piece.” You may know this dessert by another name – Croquembouche (“crunch in the mouth”). I have been fascinated by this dessert for a loooong time. In fact, I saw Martha Stewart make one on her TV show about 15 years ago and have always wanted to try my hand at one, though never had a good enough excuse…until now! In all seriousness, the piece montée is the traditional wedding cake here in France. They are often served at baptisms and communions as well.

To download the recipe in .pdf format, click HERE!

Stacked Green Chile & Grilled Chicken Enchilada

Daring Cooks
May 2010

Welcome, Daring Cooks! Your hosts this month are Barbara of Barbara Bakes and Bunnee of Anna+Food. May's Daring Cooks Challenge is to create a Mexican dish worthy of a Cinco de Mayo celebration using a homemade enchilada sauce. We've chosen a Stacked Green Chile & Grilled Chicken Enchilada recipe using tomatillos. We recognize that some of you may not have access to fresh or canned tomatillos, or you may have already mastered a tomatillo sauce, so feel free to make any homemade Mexican style sauce that will challenge you.

To download the recipe in .pdf format, click HERE!

Traditional English Pudding - Savory or Sweet

Daring Bakers
April 2010

This is Esther from The Lilac Kitchen!

The challenge I would like to set you this month is to try a very British dish and a very British ingredient.

The actual recipes (I am giving you a choice) are pretty simple really but the cooking method and the core ingredient are something that many people do not use or do on a regular basis if at all.

Those of you who know me might be surprised that as one of the early Alternative Daring Bakers I’m not doing a gluten-free recipe but we have just had one of those and I wanted to do a traditional British pudding and honestly a gluten-free traditional British pudding is a rare beast but the type I have chosen are very easy to convert.

To download the recipe in .pdf format, click HERE!

Brunswick Stew

Daring Cooks
April 2010

Hi there! I’m Wolf of Wolf’s Den. For this Challenge, I chose a popular pan-Southern classic called Brunswick Stew.

Brunswick Stew has a long, and oft debated history. Brunswick, Georgia claimed that the first Brunswick Stew was created there in 1898. There is, at the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a plaque proclaiming this fact.

However, Brunswick, Virginia claims that the first Brunswick Stew was created there by a camp cook named Jimmy Matthews in 1828, for a hunting expedition led by Dr. Creed Haskings, a member of the Virginia State Legislature for a number of years. He was said to have used squirrel in the original Brunswick Stew created for the group when they returned.

To download the recipe in .pdf format, click HERE!

Orange Tian

Daring Bakers
March 2010

THE DARING BAKERS MARCH 2010 CHALLENGE: ORANGE TIAN

I’m Jennifer from Chocolate Shavings and I’ll be your host for the March 2010 Daring Bakers challenge! I’ve spent the last couple weeks obsessively going through my ever-growing cookbook collection and browsing the recipes I’ve made in the last few months to find the perfect DB challenge… and I think I got it! It should be a fun one!

In my kitchen, citrus-desserts have always been a favorite so I bring you… Orange Tian! This is a scrumptious dessert that I made for the first time a few months ago at the Alain Ducasse Cooking School in Paris, France.

To download the recipe in .pdf format, click HERE!

Risotto

Daring Cooks
March 2010

Hi! We are Eleanor and Jess, otherwise known as MelbournefoodGeek and Jessthebaker in the forums. We spent a whole afternoon on a scorching summers day, experimenting with this months challenge and my stocked freezer is very thankful for it. This month we bring a favourite comfort food. Not only is it naturally gluten free but it is versatile enough to suit everyones taste buds. As a shift worker, I eat out of the freezer a lot and as students, both Jess and I like to eat cheap, quick and simple. The only thing better then this is mashed potato with loads of butter and a little goats cheese...... I was never allowed this growing up because mum detested it for its glugginess. I claim it was just because she never had the good stuff. We bring you risotto!

To download the recipe in .pdf format, click HERE!

Tiramisu

Daring Bakers
February 2010

We (Aparna and Deeba) are setting the Daring Bakers a challenge this month to make their own Tiramisu, from scratch.

MASCARPONE + SAVOIARDI BISCUITS + ZABAGLIONE = TIRAMISU!

This divine Italian dessert translates to mean ‘pick me up’, supposedly referring to the ‘kick’ provided by the strong coffee, sugar and alcohol in it!
On the other hand, a slight mistake in spelling it as "Tiramuso" could end up meaning that you were "pulling a sulky face"! Classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione (an egg custard).

To download the recipe in .pdf format, click HERE!

Mezze

Daring Cooks
February 2010

Hi! I’m Michele from Veggie Num Nums, and for this month’s challenge I thought I’d do something a little bit different—I was never good at thinking inside the box.

The challenge is to prepare a Mezze (pronounced “mez-ay", although many people seem to pronounce it as "mezz”) Table including, but not limited to, homemade Pita bread and Hummus. If you’re not familiar with mezze, it’s more of a style of eating than a specific recipe or recipes. Mezze is a bunch of small dishes served all at once—sort of like the Middle Eastern version of Spanish Tapas. It can be served as appetizers before a meal, or as the meal itself.

To download the recipe in .pdf format, click HERE!

Satay

Daring Cooks
January 2010

The January 2010 Daring Cooks’ Challenge was hosted by cuppy of cuppylicious. She chose Satay!

I’m Cuppy, and Cuppylicious is my digital recipe box. As a half-Thai, I get asked regularly if I know any Thai recipes. The category of “Thai” is considerably sparse compared to my list of Indian recipes. There is one, however, that is clearly Thai-influenced, but without the two things that make me shrivel and hide from Thai food – spicy hot peppers and fish sauce.

Nearly a decade ago, I purchased a cleverly titled book called “1000 Recipes” by Martha Day. To this day, I’ve only ever used one of the thousand: Pork Satay with Peanut Sauce. Yes, the very British Martha Day has a very British interpretation of a classic Thai dish.

To download the recipe in .pdf format, click HERE!

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