This month’s Daring Cooks challenge is brought to you by a very weary Traveller Jane. Weary in body but not in mind, soul or belly. So weary and a touch under the weather, that this daring cook stayed in on Saturday, fresh off a flight from the US of A, huddled on the couch watching...
Category: Events
Food School: Citrus Cured Salmon, For Alaska….
….because I long to be/am a ‘finisher’. And I think if you don’t know how to make ‘it’, school’s a good place to learn!
A Platter of Savoury Turkish Delights
Our gastro travels on this week’s culinary tour brings us to Turkey, a country I love for its yogurt – a pot is always on stand-by in our fridge.
New Year’s Cookfest with the Daring Cooks: Confit & Cassoulet
Nothing prepared me for the deliciousness that would confront me when my cassoulet was done. From the very beginning, I celebrated only part of the challenge – the confit. And the cassoulet aka bean bake? I crossed right off my list because I knew, I just knew from the ingredients list that it couldn’t possibly...
Pan Micha from Panama, Une Miche from France
A bridge A connection Worlds. Hopes. Dreams, woven Destinies united Over water Across land Cultures, cuisines, language & skin United in humanity Separated by oceans and seas Mountains and valleys The Brief Welcome to the 2011 Culinary Tour, organised by Joan of Foodalogue. Traditional: make one of the country’s national or traditional dishes. Contemporary: take...
International Incident Salt Party – How To Make Finishing Salts
‘Help waiter, there’s too much salt in my eggs’. I want to send it back to the kitchen. To me. For I’m the cook, serving and waiting upon myself!
The Daring Cooks Soufflé: Rising to the Challenge
I have many habits – good and bad. Some I’ve stemmed with age, like tearing recipes out of magazines. I don’t do that anymore. Well, I shouldn’t do that anymore and I don’t except when I come across a stack of mags with recipes I know the ‘owner’ would never cook. Take my sister, K...
Daring Cooks get stuffed with Dolmades
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness 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. Historical Note: Stuffed grape leaves are a part of many cultures including the Syrians, the Turks, the Greeks, the...
Daring Cooks Preserve: How to Make & Preserve Apple Pectin
When I hear the wind bellow and scream, And see yellow leaves scurry Ochre ones run And russets scamper Into tree-line paths and winding driveways Gardens and front porches too When I feel the cold rain drops And watch them fall on the slant I know that Fall is come The season of apples and...