daring kitchen

Daring Cooks: The dolmas that could have been

Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food. Of course, in my normal fashion, I decided to not use the recipes provided but to make one up and just use the guidelines for the wrapping and cooking. I've never made dolmas before, so this was a fun one to just make up as I went. However, I did pay attention to the cooking directions, though not quite as well as I should have.... Read more about Daring Cooks: The dolmas that could have been

Daring Cooks: Bourbon Berry Pierogis

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale. I didn't decide to do anything locale-specific but since it is a beautiful summer here, I opted to make mine with fresh fruit, as a dessert pierogi. I'd never seen or heard of a dessert pierogi but it sounded like a fun little challenge.

I had a little bit of an advantage on this one because Camilla made her challenge for dinner for us before I got around to doing mine. That gave me an opportunity to assess the general pierogi-making experience and things to keep in mind in my go. Read more about Daring Cooks: Bourbon Berry Pierogis

Daring Bakers: Swiss Swirl Ice Cream Cake

I'm on to my second Daring Kitchen challenge, which is on the baking side of things. The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. This has a few moving parts so it was recommended to do the challenge over two days. I'm no masochist so that's what I did, and I'm glad. First you need to make a swiss roll, then two flavors of ice cream and hot fudge sauce. Once the various components are ready you have to assemble it into a bombe. This was a good challenge for me since I haven't made a sponge cake swiss roll since my childhood days helping my mom make Bûche de Noël for Christmas, and I have never made ice cream before. Read more about Daring Bakers: Swiss Swirl Ice Cream Cake

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