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The Daring Kitchen

Confit & Cassoulet

Daring Cooks
January 2011

Hello! We are Jenni (The Gingered Whisk) and Lisa (Parsley, Sage, Desserts and Line Drives) and we are so very excited to be hosting your challenge this month!! We have found the perfect challenge for you this month! It’s warm, it’s comforting, it’s hearty, it’s cassoulet!

Cassoulet is a rich, slow cooked stew or casserole that originated in the south of France during the 14th century. It traditionally contains pork, sausages, and white beans as well as a duck or goose confit and then topped with fried bread crumbs or cracklings. The dish is named after its traditional cooking vessel, the cassole, which is a deep, round earthenware pot with slanted sides. This is a dish that traditionally takes about three days to prepare, but is oh so worth all the effort!! A confit, in case you don’t know, is one of the oldest ways to preserve food.

Download the printable .pdf file HERE

Christmas Stollen

Daring Bakers
December 2010

Hi Everyone...My name is Penny from Sweet Sadie's Baking and I am sooo excited to be hosting a challenge...and a little nervous too....especially since it is the Christmas one! I finally decided on Stollen - a very traditional German Christmas bread that tastes fabulous and looks pretty. We are going to create it in the shape of a wreath so it won’t exactly be traditional, as the shape of the cake was originally meant to represent the baby Jesus wrapped in swaddling clothes. It looks spectacular though!!! Since this is such a busy time of the year, I kept it pretty straightforward so you will get great results…but it is bread and I know bread can sometimes be intimidating.

Download the printable .pdf file HERE

Poach to Perfection!

Daring Cooks
December 2010

Hello! This is Jenn from Jenn Cuisine and Jill (jillouci), and we are so excited to be your hosts for the month of December! We can’t wait to see what you all come up with. For this month, we decided to focus on a technique that seems intimidating to many, but with a little practice it’s really not that hard at all – poaching. All poaching means is cooking something in simmering (not boiling) water. And what more perfect way to practice the skill of poaching than learning how to poach an egg? They can make a tasty breakfast, or salad accompaniment; there are so many different ways to use poached eggs, and they are used in cuisines from a variety of cultures.

Download the printable .pdf file HERE

Crostata!

Daring Bakers
November 2010

Hello everybody / Ciao a tutti (the Italian way). I am Simona from briciole and I have the honor of being your hostess for the November edition of the Daring Bakers' Challenge.

This month, I am inviting you to make crostata (tart), an Italian dessert. The base of a crostata is pasta frolla (or pastafrolla), sweet short crust pastry (or sweet tart dough) made of flour, sugar, butter and eggs. Pasta frolla is versatile: it provides the base to make crostata with fruit preserves, pastry cream, fresh fruit, ricotta, and other ingredients, and, by itself, it makes very nice cookies.

As a child in Italy, my favorite crostata variation was that with pastry cream. Nobody I knew made it, so when I wanted a slice; I got it from a bakery...

Download the printable .pdf file HERE

Rise and Shine! Soufflé!

Daring Cooks
November 2010

Hi everyone! This is Dave and Linda from Monkeyshines in the Kitchen. We are excited to be hosting this month’s challenge, and look forward to seeing your creations. We have chosen a classic dish from the world of French cuisine – Soufflé! The word soufflé derives from the French verb souffler (or, if you prefer from the Latin sufflare, meaning to blow up/puff up) and properly made soufflés are light, ethereal creations with a creamy center. They are versatile and delicious, can be sweet or savory, and can serve as an appetizer, main course, side dish or dessert. However, soufflés have also acquired a reputation for being technically challenging, and the soufflé that doesn’t rise (or which rises but then collapses) is a common stereotype of culinary disaster. If this is your impression of soufflés, we hope that this challenge will change your mind.

Download the printable. pdf file HERE

Let's Go Nuts for Doughnuts!

Daring Bakers
October 2010

Hello! I’m Lori of Butter Me Up and I am really excited to be hosting this month’s Daring Bakers Challenge. I must admit all sorts of options were running through my mind when I was asked to host. Should I try something really fancy? A real show stopper? Instead I decided to keep things simple, but hopefully offer up something that perhaps some people wouldn’t think to try making on their own - doughnuts!

Doughnuts can be quite simple to make and really don’t require a lot of special equipment. However there are a large number of varieties and many cultures have some version of a tasty fried dough such as beignets, crullers, fritters, Sufganiot, and krapfen, just to name a few.

Download the printable. pdf file HERE

Stuffed Grape Leaves

Daring Cooks
October 2010

Hi my name is Lori of Lori's Lipsmacking Goodness. I have always wanted to do stuffed grape leaves, one of my favorite Mediterranean treats. With meat or without, they are delicious on their own or on some pita bread as a sandwich. You can eat them simply, drizzle with olive oil and lemon juice and sprinkle on some feta and you have a delicious appetizer, serve with tomato, cucumber wedges and kalamata olives.

Recipe Source: I have chosen two recipes for October. One of the recipes comes from Aromas of Aleppo written by Poopa Dweck and Michael J. Cohen. The other is from Claudia Roden's, The New Book of Middle Eastern Food.

Download the printable. pdf file HERE

Decorated Sugar Cookies

Daring Bakers
September 2010

Hello Daring Bakers! I’m Mandy from “What the Fruitcake?!” and I’m so excited about being your hostess for this month’s challenge.

It took me a long while to decide on a challenge and eventually I settled on something that I had never done before but had long admired. Decorated Sugar Cookies, and I’m not talking random squiggles and dots, I’m talking about beautifully decorated cookies that are perfect to give as a gift or to make for party or wedding favours.

What I love about these cookies is that the sugar cookie recipe is really basic and you’d probably have all of the ingredients in your kitchen already.

Download the printable .pdf of the challenge HERE!

Food Preservation: Canning & Freezing

Daring Cooks
September 2010

THE DARING COOKS SEPTEMBER 2010 CHALLENGE: FOOD PRESERVATION-THE APPLE BUTTER OF KNOWLEDGE

Hello Daring Cooks! I have the honor of hosting this month's challenge. I’m John from Eat4Fun.

When Lis and Ivonne asked if I would host a challenge, I jumped at the chance. Being a person who enjoys experimenting around with different cooking techniques and learning about new topics, I racked my brain trying to figure out what to present. Chinese cooking? Grilling? Barbecuing? Roasting? Tofu making?

Download the printable. pdf file HERE

Nutty and toasty meets cool and creamy...

Daring Bakers
August 2010

Hi Daring Bakers! I’m Elissa of 17 and Baking (I’m now 18 years old Smile ). I joined Daring Bakers last April and have loved every minute of it. I’m so thrilled to be hosting a challenge before I leave for college at the end of August! Jen of Sugar High Fridays chose brown butter as this month’s theme ingredient, and I chose to showcase it in the form of brown butter pound cake. Since August brings the heat, I’ve chosen two desserts that use both cake and ice cream – Ice Cream Petit Fours and Baked Alaska.

The Baked Alaska is simply cake topped with ice cream and swirled with torched meringue – it’s very simple and open to endless flavor profiles. The Ice Cream Petit Fours are definitely trickier, but I’m so excited to see the incredible decorations and variations the Daring Bakers will come up with!

Download the printable .pdf of the challenge HERE!

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