Posts from the ‘The Daring Kitchen’ Category
Take Julia Child’s classic beef burgundy and romance it some kinda dirty with the addition of melty brie and butter-kissed criminis. Then don the unctuous filling with a feathery whole wheat crepe. Hell to the yes.
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In this episode of Chopped, I used a zippy pepper sauce called harissa to spice up lamb meatballs, worked maple syrup into roasted veggie couscous, and finished the whole thing off with ras el hanout, a Moroccan spice blend that is so gorgeous and lush, you’ll want to put the stuff on your fucking Cheerios.
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The March 2012 Daring Cooks’ Challenge was hosted by Carol, aka Poisonive – and she challenged us all to learn the art of braising! I decided to eschew short ribs and pork belly, two of my faves, for an attempt at braising an artichoke. Great success!
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For this vegetarian gem, my buddy Karen suggested a savory black bean cake that we paired the cakes with a fresh pineapple salsa enlivened with piquant red jalapenos and a simple avocado crema made with greek yogurt and lime. The final result was ridiculously good – a composed plate that looked like it should be served at a fancy pants restaurant rather than the picnic table in my backyard.
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I’ve long been searching for a killer tamale recipe in the same way as I’ve wanted the PERFECT enchilada sauce recipe. So of course, when I found out that this month’s Daring Kitchen competition was to make tamales, I was so excited to have the opportunity to get back in the lab and start tinkering again.
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I’ll admit that this is not my first time to the pork bun rodeo. From my sister’s obsession with the steamed version on Sunday’s at the dim sum parlor, to my husband’s cravings for the baked variety fresh from the Chinatown Roast Pork Bun Factory in NYC, I had a clear and compelling reason to learn how to make them for myself.
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From the fragrant sauce of orange peel, ginger and cinnamon sticks, this beef stew screams holiday delight like no other. It personifies the melding of seemingly ordinary ingredients into something novel and special – a dish worth savoring for just a little bit longer.
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A long while back, in a moment of sheer MacGuyverism, I decided that since I couldn’t tea-smoke chicken in my NYC apartment without bringing in the fire department, I’d try to make a marinade for it using black tea. The resulting mixture, which I coined “hell broth” for it’s spicy, fragrant scent, was a great success.
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As one who makes homemade stock at least once a week, I was ready for this Daring Kitchen Challenge for consommé. Not to mention the fact that my consommé would have a good home in my buddy Devaki Das’ guest post for Roasted Apple, Brie and Thyme Soup. What to serve with? None other than a golden, airy loaf of homemade Herbed Focaccia with Caramelized Onions.
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Good bread, and I mean the kind that meets the rigorous demands of the title of penultimate comfort food, makes me get into all sorts of trouble. A perfectly crusty baguette that’s airy on the inside baguette goes from obsession to nonexistence in a matter of seconds. But even better, a fluffy square of toothsome focaccia worth making out with – that, my darlings, is where it’s at. Correction – where I’m at.
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The flavors in this soup sing the praises of autumn, but upon first sip, you’ll notice that it’s as light as air and almost reminiscent of spring. It’s the kind of ethereal taste that makes you feel as if the chef slaved for hours and hours perfectly balancing flavors and textures.
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The art of the homemade vinaigrette is essential for every cook, but is truly as complicated as boiling water. With all the hype that we place on pre-made salad dressings, there’s a need for a call to action with this simple salad topper. You simply twirl a bit of fruity olive oil and bright vinegar around a large bowl and toss. Done.
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Copyright © Angela Gunder, 2012.
