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Challenge Recipes

Cannelloni

Daring Cooks
June 2012

Hello everyone! I am Manu from Manu’s Menu and have been a member of the Daring Kitchen for over a year now and LOVE it! I was born and brought up in Milan (Italy) by Sicilian parents and my passion for cooking can be traced back to my childhood, when I used to prepare meals with my parents. After moving to Australia in 2006 and becoming a mother of 2 beautiful daughters, I decided to create a blog to share my passion for cooking and to spread the concept of authentic Italian home cooking to the world. In fact, I often find that Italian cuisine outside of Italy is nothing like the original, so today I would like to challenge all of you to cook an Italian classic, the traditional way. I am very thrilled to be hosting this month’s challenge: Cannelloni.

Download the printable .pdf file HERE

Challah Back, Y'all!

Daring Bakers
May 2012

Hi there! I am Ruth from The Crafts of Mommyhood, and I am super excited to be hosting the Daring Bakers this month! I have been a member of the Daring Kitchen for about a year and a half, and I have learned so much so far. After my first few months I found myself wondering “What would I choose if I were going to host a challenge?” I soon realized there was something I wanted to share, and Lis was generous enough to give me the chance!

In almost all cultures, tradition and food go hand in hand. Growing up in a traditionally Jewish household, holidays and celebrations are always centered around the table. One of the most identifiable foods at the Jewish celebration table is the beautiful, braided bread – challah!

Download the printable .pdf file HERE

Messieurs-Dames: Boeuf Bourguignon!

Daring Cooks
May 2012

Hi, I’m Fabi from fabsfood and this month I’m honored to host the Daring Cook’s challenge. My choice, is the classic Boeuf Bourguignon, it is probably one of the most famous French Cuisine dishes. And among all the possible versions of it, the one I have chosen is Julia Child’s recipe, from her book “Mastering the art of french cooking”. Please pardon me if I say this book is almost a bible. Every time I read it to pick a recipe and follow her directions I feel myself full of respect and devotion for this incredible woman.

Boeuf Bourguignon (Beef Bourguignon in English) was born in Bourgogne (Burgundy), where beef and wine are its most important products. It’s a traditional Sunday’s dish, to share with the family.

Download the printable .pdf file HERE

Armenian Nazook & Nutmeg Cake

Daring Bakers
April 2012

Hi! My name is Jason, and I blog at DailyCandor.com. I’ve been participating in the Daring Bakers’ challenge since January of 2011, and have enjoyed each and every challenge. I am by no means a whiz in the kitchen, but I love baking and cooking, so every month I find myself learning something new and mastering a new skill and/or recipe. I am thrilled to be hosting this month!

As a child of immigrants to the US, I was raised eating things that look and sound alien to most Americans (dining on ghormeh sabzi for Thanksgiving, munching on choreg during the holidays, etc.).

Download printable file HERE

Create Your Own Recipe!

Daring Cooks
April 2012

Hey, everybody, it’s David and Karen from Twenty-Fingered Cooking, and we’re super-excited to host this month’s challenge! And we definitely have a challenge for you this month, because this month, there is no recipe for you to follow – it’s all about making something up on your own!

I’m pretty sure we just scared the pants off of about half of you, but no, you didn’t read that wrong; this challenge is all about creating a recipe that is entirely your own. It’s great to learn new techniques and new dishes, but there’s something really special about serving the best dish ever and knowing that it came out of your own head. So that’s where we’re headed with this challenge.

Download the printable .pdf file HERE

Dutch Crunch Bread

Daring Bakers
March 2012

First, let us introduce ourselves. We are Sara and Erica from Baking JDs. During our first year of law school, we discovered Daring Bakers and decided that monthly baking was just the thing to get us to take a break from our studies and do something that we both already loved. Since we graduated in May 2010, we’ve continued the tradition. As busy attorneys, it hasn’t gotten any easier to find the time, but it’s always worth it.

Both of us live in San Francisco, which is home to all kinds of culinary traditions. Of course, sourdough bread is one of the first things that springs to people’s minds. For our challenge, however, we’ve decided to make Dutch Crunch bread.

Download printable file HERE

BRAVE THE BRAISE

Daring Cooks
March 2012

Hi my name is Carol and I am a non-blogging member from Newfoundland, Canada – in fact I live in the most easterly city in North America! I have been a member of the Daring Kitchen since January 2010. I love our Daring Kitchen challenges and each month I anxiously await the challenge post knowing that it will be another great stop on my culinary cooking journey. Needless to say, I am thrilled to be hosting this month’s challenge which is titled Brave the Braise – A Study of Ruhlman’s Twenty Braise Technique.

I had the opportunity to review Ruhlman’s Twenty in December and gave it resounding thumbs up!

Download printable file HERE

Quick Breads/Muffins & Popovers!

Daring Bakers
February 2012

Hi! It’s me, Lis! *grin* Yes, I’m your host this month! Our scheduled host couldn’t be here, so I decided that it was high time I hosted a challenge myself. (Okay not really, I have no business hosting, but there wasn’t enough time to ask someone else! Shhhhh..) Smile Now keep in mind, I am NOT a baker.. cooking is my bag. I love to play around with baking, but give me some beef to braise, some veggies to roast or some fish to filet and I am in heaven. So your challenge this month is going to rely on your creative skills and not my mad baking skillz. hee!

I’ve chosen to go with quick breads!

Download printable file HERE

Flipping Frying Patties!!!

Daring Cooks
February 2012

Hi it is Lisa and Audax and we are hosting this month's Daring Cooks' challenge we have chosen a basic kitchen recipe and a basic cooking technique which can be adapted to suit any ingredient that you have to hand and are beloved by children and adults alike … of course we are talking about patties.

Technically patties are flatten discs of ingredients held together by (added) binders (usually eggs, flour or breadcrumbs) usually coated in breadcrumbs (or flour) then fried (and sometime baked). Burgers, rissoles, croquettes, fritters, and rösti are types of patties as well.

Download the printable .pdf file HERE

Back to Basics: Scones (a/k/a Biscuits)

Daring Bakers
January 2012

Hi my name is Audax from Audax Artifex. Whenever I visit my sister and her family in S.E. Queensland Australia she always welcomes me with a fresh batch of my favourite baked treat which we devour gleefully with cups of tea while we chat and catch up with the events in our lives.

The treat that I'm talking about is the basic scone (also know as baking powder biscuits in North America) my sister really knows how to make them, they are wondrously light with soft sides and a lovely airy crumb – superb with jam and cream. This month I want the Daring Bakers' to share my delight and I invite you to bake a batch of scones to enjoy with friends and family.

Download the printable .pdf file HERE

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