The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
I used the challenge as an excuse to buy myself a new toy from Yuppie Chef, one I’ve been lusting after for awhile now. A Joseph Joseph adjustable rolling pin, what an improvement from the old Spray and Cook can I’ve been using up until now!
I opted for the Russian style pierogi dough as it seemed a little simpler and had a shorter list of ingredients. The dough was fairly easy to make and after a little kneading came together into a satisfying golden orb.
I prepared two fillings, the first of which was the Russian style potato filling supplied with the challenge. I substituted the bacon with finely diced chorizo for a different flavour. For the second filling I sautéed onion, garlic, mushrooms and some thyme in a little butter until all liquid from the mushrooms had evaporated and the mixture was deliciously fragrant.
Next came the rolling and filling stage, this is the part where my new toy really shined. The final result was a small army of delicately scalloped dumplings patiently waiting to be cooked.
The reward for my efforts? A plateful of boiled pierogi topped with a little sour cream and a dusting of smoked paprika.
Another fun challenge this month, now if only I could get into the habit of not waiting till the very last minute to perpare my entry. All recipes for this month’s challenge can be found here.
- Chicken and mushrooms in a creamy sauce,
- pattypan squash,
- broccoli and
I have plenty of leftovers from this month’s daring cooks challenge, so you know some inevitably land up in my lunch box. Both versions seemed more tasty after sitting over night letting all the flavours mingle.
- Mushroom risotto,
- sausage, pea and red pepper risotto and
- a salad with lettuce, cucumber, baby tomatoes, red pepper and spring onions.
Posted in Packed Lunches
Tagged cucumber, lettuce, mushroom, pea, red pepper, rice, risotto, salad, sausage, spring onion, tomato
I can’t believe it’s been more than a month since my last blog post. I’m quite upset with myself for allowing this to happen, but I won’t go into all my reasons and excuses for not posting. Instead I’d like to share with you my submission for this month’s Daring Cooks challenge.
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 the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
I have made risotto many times before so for me (and I hate to admit this) the real challenge was making the requisite stock from scratch. I used the chicken stock recipe supplied with our challenge and must say was really impressed with the end result. Once I had the risotto base completed I divided it into two and flavoured one half with a combination of sautéed portabellini and oyster mushrooms and a little Geo Watkins Mushroom Ketchup. The other half I flavoured with spicy sausage (debreziner), red pepper and peas. They both came our really well and there where lots of leftovers, some of which found it’s way into my lunch box the next day.
You can find all the recipes for this month’s challenge here.
The little panda shaped soy sauce bottle in today’s lunch is part of a small package of bento goodies a friend brought back from Japan for me after a recent visit. I’ve been eyeing these little bottles for awhile, but the price of buying them over the internet is a big prohibiting factor. Especially when I know that they are not that expensive to buy in Japan itself. I feel very lucky to have gotten my hands on some now and am going to have lots of fun using them in the future.
- Chicken and mushroom fried rice with short grain brown rice, shredded roast chicken, sliced mushrooms, diced yellow and orange peppers and some chives,
- a panda bottle filled with ponzu and
- some grapes.