baking with laser-like focus and mad skill in a kick-ass black outfit
Heeeeelllllooooo!
Yes, I’m late with my Daring Cooks post but I have an excellent excuse – I was partying down with my soon-to-be 95 year-old Nana up in Northern California. Pretty good excuse, yes?
A word from our robot sponsors:
The November 2009 Daring Cooks’ Challenge has been chosen by Audax of Audax Artifex and Rose of Bite Me Kitchen. They chose Sushi, specifically Dragon Rolls, Nigiri and Spiral Rolls.
The September 2009 Daring Bakers’ 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.
Well, the photos look pretty good!
First, a few words for the bots!
The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
Now, on to our story…
~This is the twenty-sixth (and last!) post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
Ever wondered what powdered sugar is? Apparently I have, which is why I knew when I ran out of it on Saturday that it was made of sugar and corn starch. I also knew that flour can be substituted for corn starch if you just double the amount, because the last time I needed corn starch, I found that the cupboard fairy (otherwise known as me) had “organized” our corn starch into the garbage. So I had to look up a substitute for that.*
~This is the twenty-third post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
Ahhhhhhhhhhhhhh – how did it get to be June 27th already???
Well, just eeking in at the 11th hour, here is my Bakewell Tart for the Daring Bakers June 2009 challenge!
~This is the seventeenth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.*~
Yes, it’s come down to this. I’m posting the recipe for tonight’s dinner. To my credit, these are very delicious. And at least it’s not another post of me complaining how hard it is to write something every day.
Cheers.
Serves 4 to 6.
~This is the fifteenth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
…but no one has to know.
1 pint strawberries
2-3 T brown sugar, packed
2-3 T (same amount as brown sugar) balsamic vinegar
Vanilla ice cream or vanilla frozen yogurt
Wash, hull and slice strawberries. Combine the vinegar and brown sugar in a small sauce pan. Heat and stir until sugar is dissolved. Continue heating until syrup starts to boil, then reduce heat, but continue boiling until syrup thickens a bit. Continue stirring occasionally while you’re doing all this heating.
~This is the twelfth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
~This is the fourth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
May was the kickoff month for the newest funtime in the kitchen project from the darlings of daring Lis and Ivonne at The Daring Kitchen – The Daring Cooks. And I missed it! I kaflooy, looy, dewy blew it. The post was due mid-May and I was out of town. Which is really a shame because the challenge was Ricotta Gnocchi and gnocchi is as much of a staple in our diet as the scale will allow. Generally we make potato gnocchi (tres economical), but this challenge proves that you can make delectable and boilable dumplings out of cheese – yay!
~This is the third post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
Hey I’m still here!
Day four of “post-a-day” month and we’re holding strong at a lovely new recipe that hits all ninja points – cheap, easy and deeeee-eeeeee-licious!
Naan! Well, this isn’t really naan. At least, I don’t think it is. It’s something called “kulcha.” I’m not sure what the difference is, but the stuff that this recipe makes is what the Indian restaurant down the street serves as “naan.” And it can be stuffed, like the “cheese naan” down the street. Oh. My. God.
