Bakers Challenge #2 Orange Tian

Mandatory Blog-checking lines: The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

Daring Cooks Challenge #2….. Risotto!

 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.

So if you have never had Risotto you are totally missing out. It is ooeey gooey creamy goodness! The trick to making a good risotto is slow and easy. Saute your onions or shall

ots (if your recipe calls for it) add your risotto and toast the grains of rice for a minute or so. Then slowly add the stock. Only add about an inch or so at a time and don’t add anymore until the rice has absorbed the stock. I made a Portobello and Parmesan Risotto. What goes better with Risotto than cheese!

Daring Baker Challenge…. Tiramisu!

 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.  

Wow… Where to begin. This was my first Daring Baker challenge. It was a fantastic challenge. I love Tiramisu and have always wanted to try my hand at making it.  I must say after making my own from scratch I will become a Tiramisu snob. No frozen factory made Tiramisu will touch these lips… no from now on only homemade creamy goodness will suffice.  I admit I had my doubts about making homemade mascarpone cheese. To my surprise it was super easy and quite creamy. I can add cheese maker to my repertoire of skills. Not to be confused as cheese cutter..get it. Sorry bad joke. The zabaglione was delish and the pastry cream was the best I have ever tasted. I have made pastry cream before and it has always tasted like vanilla pudding. This pastry cream had a fresh taste to it. Give me a spoon and I could clean the bowls.  The lady fingers were very easy to make and were light as a cloud. Thanks for the challenge.  

Lady Fingers

 

Homemade Mascarpone Cheese

 

Vanilla Pastry Cream

 

Zabaglione

 

  

 

  

My first Daring cooks challenge….Mezze!!

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.

I was really excited about my first challenge. I have never made Pita or hummus before. Honestly, I had only had hum

mus one other time in my life that I recall. And I do not remember being very fond of it. But to my surprise it is really awesome. I am totally addicted to it now. My pita balloons did not balloon as indicated. And I thought the dough was very springy and did not want to roll out very well. Hence the amoeba shaped pita. But what was lacking in height did not disappoint in flavor. Can’t wait til the next challenge!!

Hello world!

Hello everyone!!

This is my first post so please be patient. I pondered on the whole blogging thing for quite some time. I wasn’t really sure if  blogging was for me. Do I have enough interesting things to say? Will anyone read this? Do I have time? Well, I decided to take a leap and well… blog. So, jump over to the about page and read what I’m all about and come back soon for some dish on food.