I have never have povitica before and was very excited to try it. In my mind, I was envisioning something like a bread version of baklava. Although the final result looked nothing like the some of the beautiful pictures of povitica I saw on the web, it quickly became a family favorite. Thank you, Jenni, for a great challenge! Thursday, October 27, 2011
Povitica
I have never have povitica before and was very excited to try it. In my mind, I was envisioning something like a bread version of baklava. Although the final result looked nothing like the some of the beautiful pictures of povitica I saw on the web, it quickly became a family favorite. Thank you, Jenni, for a great challenge! 
Thursday, October 13, 2011
Return to the Daring Kitchen - Moo Shu
It has been a really long time since I participated in a Daring Cooks and Bakers challenges. One thing I could not pass was Moo Shu. How can you not love the moo shu? I was very apprehensive about making it, as the dish I typically would get in a Chinese restaurant looked like a lot of work. It was adventure from the beginning to the end – things did not worked out as planned (the pancakes stuck together, scrambled tofu was ended up completely breaking down while cooking and nothing really tasted as expected). Despite the challenges, it was a fun experience, though, and I might try making moo shu some time in the future again. Thursday, January 13, 2011
Cassoulet -- a daring challenge with a French flare
I came across this quote and it was simply perfect:
"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba."
-Julia Child, Julia Child and More Company, Cassoulet for a Crowd
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.
I can't remember anything else I ever made that required this level of planning, preparation and effort. And I definitely can't recall when all of that time and effort paid off with such a bang.
"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba."
-Julia Child, Julia Child and More Company, Cassoulet for a Crowd
Our January 2011 Challenge comes from Jenni of The Gingered Whiskand 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.
I can't remember anything else I ever made that required this level of planning, preparation and effort. And I definitely can't recall when all of that time and effort paid off with such a bang.
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