Daring Cooks January Challange – Hearty Winter Stew The French Way

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

The Daring Cooks December Challenge – Poach to Perfection

 

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

The Daring Cooks November Challenge – Soufflé

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

 

Prep time : 35 min

Cooking time : 20 min

(Serves 6)

Ingredients:

250 ml milk

20 gram butter

100 gram cheddar cheese

1 teaspoon wholegrain mustard

20 gram breadcrumbs

3 eggs, separated

Salt, pepper to taste

Method:

Preheat oven to 180⁰C.

Place milk, cheese, mustard and butter to a saucepan; cook over medium-high heat until cheese has melt then remove from the heat.

In a large bowl, whisk egg yolks until pale and fluffy.

Mix in egg yolks to the milk mixture, add breadcrumbs and season with salt and pepper if required.

In a clean bowl whisk egg whites until stiff peaks form then carefully fold into milk mixture.

Divide batter evenly among the six ramekins and bake for 10-15 min or until done. Serve immediately.

The Daring Cooks October Challenge

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.

Unfortunately I couldn’t find grape leaves so I used fresh green cabbage. But I definitely will continue to look for grape leaves to try real dolmades (or dolmas)  :)

Prep time :  30 min

Cooking time : 1 hr

(Serves 6)

Ingredients:

1 medium green cabbage (about 12 leaves)

400 gram minced lamb meat

1 small onion, finely chopped

120  gram rice

1 small carrot, grated

2 garlic cloves, minced

1 teaspoon paprika

½ teaspoon cumin

1 teaspoon ras-el-hanout

Juice of ½ lemon

Salt, pepper to taste

Method:

Carefully separate cabbage leaves then remove the center vein from the cabbage leaves keeping each leaf intact.

In a large saucepan bring lightly salted water to a boil. Add cabbage leaves and cook for 5-10 minutes or until softened; drain.

In a saucepan combine the rice and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Set aside to cool.

In a bowl, combine minced meat, cooked rice, carrot, garlic, onion, lemon juice and spices; mix well.

In the centre of each cabbage leaf place 1 ½ - 2 tablespoon of meat mixture; then roll up tucking in ends. Repeat with remaining leaves.

Place cabbage rolls into the steamer and steam for 40 minutes or until done.

Serve with natural yogurt or sour-cream.