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Challenge Recipes

SOPA CASTELLANA

Daring Cooks
November 2013

Hello! I’m Begoña from the blog “Las recetas de Marichu y las mías” I’ve been a member of the Daring Kitchen since September 2009 and I've tried to make all the challenges. I love cooking and I love to learn something new each day and this forum is a great way to do it.

I am from Spain and although I come from the North, I live in the South, that is Andalucía, on the Sun Coast. When the opportunity came to do a challenge I thought it was a good occasion to introduce you to Spanish food that was something more than “paella” or “gazpacho”………
My chosen recipe is very popular all around Spain, it is Sopa Castellana or bread soup. The first challenge recipe Castilian Soup is the basic one, there are a lot of variations on the same theme all over Spain. I added some of these variations to the challenge as alternate recipes . I hope you enjoy this challenge.

SAVORY POT PIES

Daring Bakers
October 2013

Hello! I’m Hannah of Duluth, Minnesota, and I blog at Rise and Shine. I am excited to be hosting a Daring Bakers challenge for the first time! For this month’s challenge, I chose savory double crusted pot pies. While pot pies, namely the classic chicken pot pie, are thought of as something of a Minnesota tradition, most of us here have never made one from scratch in our kitchen. Typically, we’ve all had a chicken pot pie from the grocer’s freezer section, but this month we’ll be making our own! Our challenge will be to create an American-style double crusted pot pie with any type of from-scratch crust and any type of filling we choose. An American pot pie typically has a top and bottom crust with a filling of meat, mixed vegetables and gravy.

Download printable file HERE

Eenie Meenie Miney Moe! It's the Daring Cooks' Turn!

Daring Cooks
October 2013

Unfortunately, our scheduled host wasn't able to join us this month, and well.. we didn't really have time to ask someone else. BUT I decided that we'd do the same thing The Daring Bakers did back in July when that host couldn't make it either.. and the challenge was a hit.. soooo..

You, my gorgeous DARING cooks are to choose a challenge we've already completed. You can choose 1 past challenge or multiple past challenges. You can choose a challenge you haven't already done, but always wanted to do.. or one you already did, but didn't like your final product and wanted to try again.. or whatever.. It's completely up to you. Oh and guess what? You don't have to pick a Daring Cooks past challenge. You can also choose from a Daring BAKERS past challenge if you'd like..

PASTEL de TRES LECHES or THREE MILK CAKE

Daring Bakers
September 2013

Hello, my name is Inma from la Galletika, I have been a Daring Baker since 2010 and I am addicted to desserts, good food and good company. My passion; baking, it makes me feel relaxed creative and happy. My dream; continue studying pastry and keep on with La GalletIKA, my little business.

I have chosen for this month's challenge a cake that is very popular in Central and South America the Pastel de Tres Leches – Three-Milk Cake it is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk (evaporated milk, condensed milk, and heavy cream). Tres Leches is a very light cake (especially if made without butter), with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Download printable file HERE

POTATO GNOCCHI

Daring Cooks
September 2013

Howdy! I’m Todd from A Cooking Dad. I’ve been a member of The Daring Kitchen since July 2010 – my how time flies. This month I chose to challenge you to make potato gnocchi. It turns out gnocchi was The Daring Cooks absolutely first ever challenge, but the original challenge was for a ricotta gnocchi. Most of us have probably not been around long enough to remember that challenge anyway.

So what exactly is gnocchi? Turns out it can be a lot of things. It is a name used for a thick, soft dumpling made with any variety of ingredients. It turns out original Italian version was made from Semolina. The use of potato in gnocchi is a relatively new innovation.

Download the printable .pdf file HERE

A CAKE & TWO COOKIES [MAWA CAKE, BOLINHAS DE COCO & MASALA BISCUITS/ COOKIES]

Daring Bakers
August 2013

Hi! I’m Aparna and I live in India, in the tiny state of Goa. I blog vegetarian food from India and the rest of the world at My Diverse Kitchen, and I’m happy to host a Daring Bakers’ Challenge for the second time. You might remember the Tiramisu which I co-hosted the first time.

You might know that traditional Indian cuisine does not have a history of baking at all. Whatever baking is seen in Indian cooking today has been adopted and adapted along the way from recipes brought in by traders, invaders and colonial rulers.
This means that you will now find quite a bit of baking in regional Indian cuisines, especially those of the Christian community and to some extent, the Muslims as well. While you might recognize hints of the original recipes, most of them have taken on uniquely Indian identities through the use of indigenous ingredients and spices.

Download printable file HERE

BIRYANI

Daring Cooks
August 2013

Hello, my name is Grace and I’m one of the non-blogging members of Daring Kitchen. I’ve been a member since 2010 and I’m so excited to share my family’s favourite food with you this month – biryani!

At its most basic, biryani is a mixed rice dish distinctive to South Asia. Preparations and spice mixes vary quite a bit by region, but all versions involve layering mostly cooked rice with a thick curry and letting the whole thing steam for a while to let the flavours mix together. The recipes that I’ve shared with you today are all Bengali versions because it was very important to my Bengali husband that I should learn how to cook biryani just like his amma (mum).

Download the printable .pdf file HERE

Eenie Meenie Miney Moe!

Daring Bakers
July 2013

You, my gorgeous DARING bakers are to choose a challenge we've already completed. You can choose 1 past challenge or multiple past challenges. You can choose a challenge you haven't already done, but always wanted to do.. or one you already did, but didn't like your final product and wanted to try again.. or whatever.. It's completely up to you. Oh and guess what? You don't have to pick a Daring Baker past challenge. You can also choose from a Daring COOK past challenge if you'd like.. maybe you'd like to see how the other side rolls.. *grin* You can choose a Daring Cook challenge and then make a Daring Baker challenge for dessert! hehe! You can do whatever you want as long as you follow the challenge like it was written.

So that's right.. click on this link to find the past challenges.. then start browsing through them all.. I think your toughest job will be choosing which challenge(s) you want to accomplish in the time allotted! Smile

Get Your Yogurt On!

Daring Cooks
July 2013

Howdy, Cher here, from The Not So Exciting Adventures of a Dabbler. I started with the Daring Cooks late in 2011 and it has been loads of fun. I am both tickled and nervous to be hosting this month’s recipe challenge. When Lisa asked me if I would be interested in hosting, there was really only one choice in my mind: yogurt. I started making yogurt a couple of years ago after I realized that I didn’t like the ingredient list of most store yogurts – and that the yogurts that weren’t filled with “all that stuff” were crazy expensive. At first, I was discouraged because I thought that I would have to buy an expensive incubator; but after researching for a while, I discovered how simple it could be.

So, let’s do this thing!

Download printable file HERE

Life of Pie

Daring Bakers
June 2013

Hi! I'm Rachael from pizzarossa and I'm thrilled to be your host for the June Daring Bakers' challenge! This month, we're all about pie. Sweet pie, to be precise. I'm giving you four delicious treats to choose from (or you can make all four, if you like!) - Momofuku Milk Bar's (in)famous Crack Pie; a rich, smooth and utterly indulgent French Chocolate and caramel tart; and two slightly healthier but no less scrumptious options, an Italian Crostata di Marmellata and a traditional Grandma-style Double crust apple pie.

Bon Appetit says about Crack Pie, "Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop." A thick, chewy crust filled with an outrageously sweet gooey filling, it's a wicked sugar-rush. You'll want small servings!

Download printable file HERE

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