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The Daring Kitchen

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!

The World of Pierogi!

Daring Cooks
August 2010

Greetings Daring Cooks! The August Challenge is brought to you by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. This month, we will be exploring the wonderful world of pierogi, those versatile little dumplings, in name and fillings. Almost every culture has one on its menu. They can be made from potato or bread or, in our case, flour. Wikipedia provides a nice overview of various types of dumplings around the world.

Your challenge is to make the dough from scratch and a savory or sweet filling of your choice. Below are some traditional pierogi fillings. As an optional challenge, we would like to see non-traditional fillings that reflect your locale. It could be savoury or sweet. Let’s bust open pierogi and make them a true international dumpling!

Download the printable. pdf file HERE

Swiss Swirl Ice Cream Cake

Daring Bakers
July 2010

A big hello to all the daring bakers, old and new. As for myself, I am Sunita. I blog at Sunita’s world- life and food and have been doing so for the past three and a half years. This month I will be completely three years as a daring baker. And what a joy ride it has been; as a part of this wonderful group, I have tried out so many new things, things that I probably would not have tried by myself. So, thanks to Lis and Ivonne for starting this great group, where every challenge has something new to learn. And I am excited to be your hostess this month.

The recipe for this month’s challenge has been adapted from this Swiss swirl ice cream cake from the Taste of Home website. Slices of Swiss roll are used to line a bowl and then filled with vanilla ice-cream, hot fudge ice cream topping and chocolate ice cream.

To download a printable .pdf of the challenge, click HERE!

Nut Butters

Daring Cooks
July 2010

Hello Daring Cooks. The July Challenge is brought to you by Margie of More Please and Natashya of Living in the Kitchen with Puppies. We decided to go nuts and get creative with nut butters!

Nutrition research suggests that nuts are good for your health. Nut butters, or pureed nuts, make it easy to use nuts in cooking. Although peanut butter is a staple in North America, most popular as the star ingredient in peanut butter and jelly sandwiches and beloved in peanut butter cookies and other sweets, it's seldom used in preparing savory dishes. Nut butters -- including not only peanut butter but almond, cashew, and walnut butters -- are common ingredients in many Asian and African countries, used in a wide array of savory dishes. Nut butters add complex & interesting flavors to dishes, provide body & thickness to sauces, and can be used to replace the dairy fats or other oils in recipes.

Download the printable. pdf file HERE

Chocolate Pavlovas with Chocolate Mascarpone Mousse

Daring Bakers
June 2010

Hello fellow Daring Bakers. I am Dawn Nyman from Doable and Delicious. I own and operate a recreational cooking school in St. Petersburg, Florida. This is a dessert we made in a French Chocolate class which was very well received by all in attendance and I thought when looking back at the archives of previous Daring Baker Challenges that pavlovas hadn’t been done and there was no chocolate since I joined the group.

The challenge is primarily based on a recipe from Chocolate Epiphany by Francois Payard and is called Chocolate Pavlovas with Chocolate Mascarpone Mousse.

Download printable .pdf file HERE

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!

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