The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
I love salmon, but unfortunately the other half does not, and because it was on special I went for Venison rather than the alternative Beef Wellington.
I topped mine with a set of holly leaves and berries for the festive touch.
In keeping with the Japanese theme this month, I am going to be going all minimalist on you and keeping the words short. And yes it has everything to do with me running late, and my blog being rather temperamental these days.
The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.
More details on the recipe can be found at the Daring Kitchen Sushi [PDF].
The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.
This month is my first Daring Cooks, and I am so glad that I signed up. Indian food is one of my all time favourites, and a regular dish in our household, so I’ve never needed an excuse to try a new recipe. Dosa’s are essentially Indian savoury pancakes, filled with a spicy chickpea and vegetable mixture and topped off with a curry sauce.
This month’s Daring Cooks challenge came from Debyi from Healthy Vegan Kitchen with a recipe from Refresh: Contemporary Vegan Recipes. The challenge was to create a truly vegan meal.
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