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Daring Cooks: Beet Risotto

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I had to laugh a little when I saw that this month’s Daring Cooks Challenge was risotto. It doesn’t take very much time on this blog to figure out that we love the stuff and I even have a whole categorydedicated to it! I took the opportunity to step a little out of my comfort zone and make a vegetarian meal based around the risotto itself rather than relying on lots of toppings. In fact, this simple and delicious risotto only makes three changes to the standard recipe – the addition of beets and the substitutions of goat cheese for parmesan and red wine for white.

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from Autralian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

In my recent blog survey, an overwhelming number of you asked for more information on how to create your own recipes. Risotto is the perfect place to start! Once you have the basics of making the base down, you can feel free to experiment with add-ins. The rice itself has a very subtle flavor, so just about any other ingredients will work – you can either mix them in, like I did here, for a more uniform flavor or you can serve them on top of the rice and let each individual flavor speak for itself. Pick an ingredient that you want to use, and think about what other flavors work well with it. Those will be the main components of your dish – 2 or 3 should be plenty. Then you can change up the items in the base to go along with those flavors. There are three main areas where you can make changes – the aromatics, the wine, and the cheese. For example, if you’re going for a French theme you might want to use shallots instead of onion and ramps go great with other springtime flavors like peas or asparagus. If you’re using a bold flavor like sliced steak and don’t care about the risotto being a creamy white, you can consider using red wine. And you can use whatever cheese you think will go best with the flavors that you’re using.

For this dish, I took my inspiration from one of my favorite salads – simple greens dressed with beets and crumbled chevre. Since I had an open bottle of pinot noir and I didn’t care about the dish being pristine white so I used that instead of white wine. The flavor of the beets were strong enough that they masked the wine and either would probably have worked just as well. Upon the first taste, I could tell that it needed something – the flavors were kind of muddled and heavy. Lots of freshly ground pepper did the trick! I’ve found that whenever a recipe I’m creating seems too dull, it’s because it needs either more acidity or more spice. Something like a splash of lemon juice, a simple vinaigrette, or some black pepper is usually all you need to perk the flavors right up!

What would flavors would you use in your risotto?

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Daring Bakers: Kahlua Tiramisu

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When it’s done right, I love tiramisu. But when it’s not done right, it can be pretty disappointing – too sweet and too sloppy. So it goes without saying that I had mixed feeling when I saw that the February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. As part of the challenge, Aparna and Deeba also required that we make our own mascarpone and lady fingers. It seemed like a lot of work for such an iffy outcome, and since I’ve been so exhausted lately I seriously considered not participating in the challenge. But some of my friends on twitter were encouraging, promising that despite the length of the recipe and the time involved, the dish wasn’t complicated to make and that it was some of the best tiramisu they’ve ever had.

I’m glad I took their advice – this was hands down one of my favorite daring bakers challenges to date. The tiramisu was surprisingly easy to make and it tasted fabulous! Not too sweet (though I did cut down on the sugar slightly) with the perfect balance of cream to cake. It also freezes really well, which is great because keeping it readily accessible in the fridge would be way too dangerous! Keeping it in the freezer allows me to thaw just the amount that I want – and makes it difficult to go back for a second slice! I would definitely make this recipe again – it would be the perfect ending to a dinner party. [....]

Daring Cooks: Mezze with Homemade Pitas and Hummus

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I’m baaaaack!! I apologize for the severe lack of posts over the past few weeks. I was on an extended business trip and even though I had photos and recipes ready to go, I was just too tired to actually write up posts while I was away. But I’m home and rested now and life is slowly getting back to normal – which means I’m ready to resume my regular posting schedule! And what better way to jump right back in than with a Daring Cooks challenge?

The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford, and Naomi Dugid. Mezze is a bunch of small dishes that are all served at once – sort of like a Middle Eastern tapas. The required parts of the challenge were to make pita bread and hummus. I also chose to make kafta (spiced meatballs) and taboule salad.

I’ve made pitas before, but I really loved this recipe and will definitely be making it again. Homemade pitas are so much better than what you can buy in the store – they’re soft, fluffy pillows of goodness. I found this recipe to be really easy to follow and the result was pure perfection. They tasted just like the pitas that I get at my favorite Middle Eastern restaurants! They were really cheap to make too, and I loved how they puffed up in the oven. Since I was planning to use them as a wrap, I flattened them while they were still warm. But if you want a pocket that you can fill, Leave them in the balloon shape to cool. The inside will be hollow, so you can cut them in half and fill just like a store bought pita pocket. As written, the recipe will yield 16 breads. I halved it and had no problems. [....]

Daring Cooks: Pork Satay with Peanut Sauce

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It seems like on the 13th of every month you can find me scrambling around in the kitchen rushing to finish the Daring Cooks challenge. I don’t know why I always procrastinate! I was especially excited for this month’s challenge too, so I really had no reason to put it off. You see, this month we made satay. Pork satay. Pork satay with Peanut Sauce. Yeah.

I love peanut sauce. Although I rarely order satay when we go out, I always consider it. All because I want that peanut sauce! Unfortunately, the chicken that they pair it with never seems worth it, and I wind up getting something else. But now, thanks to Daring Cooks, I can have peanut sauce whenever I want! I’ve tried to make it at home before, but it never came out right – it was always too sweet, and too thick. Apparently the trick is using coconut milk, lemon juice, and some random spices. The sauce is light and smooth, with a slightly sweet flavor and a little bit of spice at the end. Perfect. And the pork? So much better than chicken. Although if you don’t eat pork, I’m sure chicken would work just as well in this recipe. [....]

Daring Cooks: Mushroom and Roquefort Wellington

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Daring cooks make me do it. I know that it was only yesterday that I was complaining about eating to many fried, cheesy, en croute type dishes. But somehow, I totally forgot about this month’s Daring Cooks! They made me do it! I don’t know what happened, but for some reason I had the reveal date marked on my calendar as today, so I’m a day late. But I started making this wellington over the weekend and was planning to have it last night for dinner anyway so, for the most part it, worked out ok.

The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternate recipes for Beef Wellington or Vegetable en Croute) from Good FoodOnline. When I first read what the challenge was going to be, I was really excited. I was all set to make Lamb Wellington – something I’ve been dying to make ever since they kept making it that one season on Hell’s Kitchen. But when the time came, I just wasn’t feeling it. You see… in addition to being sick of fried, greasy foods we’re also sick of meat. I know! Crazy right? We’ve actually eaten very little meat in the past few months and we’re not really missing it. Once a week or so seems like the perfect amount. So I thought of what else I could fill these with, and finally settles on mushrooms and blue cheese. Which was AWESOME. The flavors were simple, but so so so good. [....]


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