The Daring Kitchen


Wouldn’t it be wonderful to travel the world at your leisure? To be able to visit whatevery country you wanted any time you wanted?? Most of us cannot afford to do that. Our dreams are big. But life… it is smaller.

What’s the answer to the delimma? To travel by cuisine. Cooking items from different countries. And that is exactly what My Kitchen My World is all about. Each month the members ‘visit’ a different country by trying something new in the Kitchen.

This month

      MEXICO


Mexican food is very popular in this household. Enchiladas, tacos, tortillas are often on the menu. In fact, last year we started a new tradition – on Christmas Eve we eat Tacos. Easy!!

Earlier this month we celebrated Cinco de Mayo with the Daring Kitchen by making Stacked Enciladas.

If you visit that post you will see that I made my own sauce and my own tortillas.

So Much Fun!!

We needed an appropriate dessert so Flan was also on the menu.

I used Dorie Greenspan’s recipe from Baking From My Home to Yours. { It was the pick of the week for TWD in March of 2008.} You can find the recipe for it on Bridget’s site – The Way the Cookie Crumbles.

Altogether a fantastic feast.

The Hubs is a huge Tamale fan. Those are next on my list to learn to make.


Ole’

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I found the perfect way to mess up my kitchen and use almost every skillet I own – Enchiladas. And not just any Enchilada – Stacked Enchiladas.

    Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on http://www.finecooking.com and written by Robb Walsh.

There was only one real requirment – we had to make our own enchilada sauce. Okay, I can do that. That was it, that was all. Everything else was basically optional. Barbara suggersted a green sauce made with Tomatillas, but I am not a fan so I made a red enchilada sauce instead. And I created my own, which I am beginning to do more and more as I learn to cook and create.

    ~Enchilada Sauce.~
    3 Tbl oil
    1 small onion, diced
    3/4 cloves garlic, diced
    1 heaping tsp ground cumin
    1 heaping tsp red chili powder
    2 tsp dried oregano or 1 fresh (large) leaf oregano
    Salt/pepper to taste
    1.5 – 2 cups tomato sauce

    Saute onion, garlic, and spices in oil until onions and garlic are tender. (I have discovered if you include the spices while sauteeing, the flavor is enhanced.)

    Add tomato sauce and simmer covered 20 – 25 minutes.

This was the first time I have made enchiladas with home made ~

    ~Tortillas.~

1 cup Masa ( I used Maseca)
2/3 cup water
Pinch salt

Mix ingredients well. Divide into 8 equal balls. Cover with damp cloth to keep dough moist. Flatten using a tortilla press or by hand. Cook tortillas on a hot griddle for about 50 seconds. Flip and cook another 50 seconds. Cover with a cloth to keep soft and warm.

I made some with shredded chicken (rubbed with chili powder, poached, and then mixed with some of the sauce) and some with just cheese. Garnished with black olives.

How do you put them together?? Very easily.

    Sauce on plate.
    Tortilla (fried to soften and then dipped in sauce) on sauce.
    Chicken (and olives) on tortilla.
    Cheese on Chicken (or just cheese).
    Repeat.
    Tortilla.
    Cheese.
    Done!!

So this is supper tonight. (Already made, so easy Friday…) But we did sample a little one I made. We both think they are good. Not bad for my own sauce (based on about 6 different recipes).

Think I’ll make them again – soon.

After I clean up the mess from these……

Thanks Barbara and Bunnee for a fun challenge.

And if you want to join in the challenges (baking or cooking or both) you can visit The Daring Kitchen and join in.

Mandarin Orange and Lemon Tian

    The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I fully intended to post this on the day it was due, but just as I was putting it all together my daughter called. She and hubs were sick and could I come take care of the Baby. Let’s see – post DB or take care of baby – not a hard choice!! Sorry, DB, but you lost the coin toss. And then I got sick, so here it is Wednesday and I am finally finding time to put it all together.

...with a lemon curd drizzle....

There were several componants to this dessert which had to be made by the baker:

    The Tart Dough – “Pate Sablee”I used the recipe given,
    The Whipped Cream ditto and mixed in some lemon curd because my marmalade was way too chunky,
    The Caramel Sauce this I did not make. Just ran out of time. Plus not a big fan of caramel and citrus.
    Citrus SegmentsI used mandarin oranges which was basically cheating tweaking the recipe. .
    The Marmalade I used lemon marmalade from my go to recipe .

I liked the mix of lemons and oranges.

The Tian consists of a pate sableecrust with a thin layer of marmalade covered with a layer of citrus flavored whipped cream and topped with an arrangement of oranges. (This done from the bottom up and flipped – so to speak)

Layers of deliciousness!!

I liked the mix of citrus flavors. The tartness of the lemon marmalade offset the sweetness of the mandarin oranges just right. I am sorry now that I only made 3 4″ minis (1/2 of the pate sablee recipe gave me 5 crust bases). Guess I will just have to make this one again – often.

Pita Bread and Hummus. I have discovered that they make a great snack and are nutritious enough not to feel guilty about eating it often. But these are just two of the componants of this

    February Daring Cooks Challenge hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze (pronounced ‘mez-ay’) based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

“If you’re not familiar with mezze, it’s more of a style of eating than a specific recipe or recipes. Mezze is a bunch of small dishes served all at once—sort of like the Middle Eastern version of Spanish Tapas. It can be served as appetizers before a meal, or as the meal itself. ” (Michele from Veggie Num Nums)

I have made pita bread before, and Hummus, but not using the recipes listed for the challenge. We had to make those two items, but then the rest of the Mezze was left up to us.

    Hummus

is made typically with chick peas, garlic, Tahini Paste (Recipe Here if you cannot find any) and various flavorings. I made Roasted Red Pepper/Garlic by adding about 1/2 jar of roasted red pepper and doubling the garlic called for in the recipe. (Hint: mine was a little runny, so I would suggest adding all the ingredients and THEN adding enough liquid to make it smooth.)

The rest of the mezze was more Indian than Middle Eastern.

    Gobhi ki Sabzi (or Subzi)

Curried Cauliflower was pretty easy to make. the recipe I have linked to is very similar to the one I used.

    Alu (Aloo) Mattar

And the Curried Potatoes and Peas was really good. The curry added spice and the peas added sweet.

Fun Challenge. The Pita and Hummus recipes worked out well and I like that I now have two new sides to go with everyday meals. Thanks, Michele, for this challenge.

    The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I love being a member of the Daring Kitchen!! I either do the Baker’s challenge or the Cooks’s Challenge each month, but rarely have time to do both. This month, I chose to do the Baker’s Challenge, even though we were told we weren’t baking this month – well, technically. We doughed. We rolled. We cut. We FRIED!!! Holy Moley!! We made

    Cannoli

I have a couple of confessions to make:

    1. I don’t like the taste of Red Wine. I like to cook with it but don’t like it alone. When I saw the addition of red wine to the dough I was a little skeptical. Wouldn’t the dough taste like wine? I checked several other recipes and they ALL called for red wine. Well, FINE!!!


    2. I don’t have cannoli tubes. Could I use dowl rods to shape the cannoli? How about PVC pipe? Then I realized you have to fry the tubes IN the cannoli!! DUH!! There is NO WAY I would find cannoli tubes in Podunk, USA!!. But TH came to the rescue. He made me one tube out of brushed aluminum. PERFECT!!!

It was big, but it worked great.


One of the fillings suggested was pumpkin/ricotta. I followed that but used Sweet Potato instead. And dipped the ends in candied pecans (left over from MSC’s Candied Sweet Potato Cup Cakes.


I didn’t have marscapone cheese so I used this substitute from My Recipe Collection. Using that recipe I will fill the two empty tubes I have with the regular cannoli filling – eventually.


This was a fun challenge. The Daring Kitchen has opened up a lot of baking/cooking avenues for me – soups, desserts, sides. Some of the challenges I won’t repeat, but this isn’t one of them. But I think I will find some ‘real’ cannoli tubes first.

DSC04371

This is what I am eating right now. It is Pho, Chicken Pho to be exact and it is FANTASTIC!!!

Before I go any further let me say one thing – “THANK YOU, JADEN!!” Oh, and one more thing:

    The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.


I am slowly adding the flavors and foods of Asia to my mental cook book. A few challenges ago I added dumplings or pot stickers. I’ve made egg drop soup (but not posted yet) I’ve learned to make some American Asian dishes like General Tso’s Chicken (yes, I know NOT Asian, but still good.)But this is the Vietnamese dish. Oh, the flavors – star anise, coriander, cloves, fish sauce. The flavors mixed together created the most wonderful aroma. And the taste – the best I have ever had in any type of soup.

Admittedly I did not have any whole coriander, but I did have ground and I did not have the star anise (but I tweeted {new verb} Jaden and she said I could leave it out) but the flavor was still amazing – especially the second day. The broth is supposed to be clear but no matter how much I strained it it was still a little milky. I think it was because I used the ground coriander rather than the whole. Still good.

I did have the rice noodles (sometimes my brain does remember to buy ahead) and they added a different texture than the noodles I am used to.

All in all, this is definitely a keeper. Even if I am the only one who eats it, it is on my repeat list. Thanks again, Jaden. Loved it.

P.S. I didn’t get to the dessert wontons yet, but planning to. Just did not have the time.

Please go visit the other members of The Daring Kitchen and look at their lovely variations. And the recipe is available on Jaden’s site – Steamy Kitchen.

    The September 2009 Daring Baker’s challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking with Julia by Dorie Greenspan

I found out this past week that I enjoy making Puff Pastry. Rolling. Folding. Butter. Folding. Butter. What’s not to love? It is time intensive – prepare to spend an afternoon getting the pastry ready to bake – but it is so worth it. What you end up with is a delicate, flaky, buttery treat. Another fun challenge from the The Daring Kitchen. And fairly easy.

What is a vol-au-vent (French for ‘windblown’) you ask?

DSC04229It is a small hollow case of puff pastry. DSC04230

The hollow can be filled with a sweet or a savory filling. I chose a sweet milk chocolate mousse. DSC04246

Topped with a drizzle of chocolate ganache and bits of caramel. Clean. Simple. Elegant.


Please visit other members of the Daring Bakers and see their creative takes on this lovely challenge.(Just click on The blogroll.)

DSC04244

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