Recipe for the Daring Kitchen
Our April 2012 Daring Cooks hosts were David & Karen from Twenty-Fingered Cooking
. They presented us with a very daring and unique challenge of forming our own recipes by using a set list of ingredients!
Great Balls of Goodness
I know the name “Daring Kitchen” pretty much sets the stage for a challenge, but this month was an out-and-out “what the holy hell” bit of business. And this all coming from a girl who thinks she could make the basket on the show Chopped cry uncle under the swift work of her knife. My basket ingredients are black chicken, absinthe and air? Bring it, bitches. This challenge, however, was deceptively sneaky in its seemingly simple ingredients that dared at me to be combined. They sneered at me like the cool kids smoking behind the high school, waiting to see if I was indeed as badass as I claimed to be. I had to find a way to marry one ingredient from each of the three categories into an original, cohesive recipe. Continue reading Harissa Lamb Meatballs with Roasted Vegetable Couscous →
Thank goodness for the word “potatoes” at the end of this recipe title – otherwise, you’d think I was writing “A Modest Proposal 2.0” Ok, enough dark jokes for the day and on to the latest entry in the quest for the perfect weeknight side dish. Barely a recipe (I love these!), this one graced the table the night my darling husband decided to cook me an anniversary dinner. Given that I usually rule the roost that is our kitchen, I welcomed the offer excitedly, looking forward to the special menu that he had in mind. I’d been missing hanger steak a whole lot, which is apparently hard to come by at regular markets here in Phoenix, so he drove to the other side of town to Hobe Meats in search of the beloved butcher’s cut. He decided to round out the meal with homemade horseradish sauce (*in best Racehl Zoe voice* I die!), creamed spinach and a recipe from this blog, my Summer Salad of Heirloom Tomatoes, String Beans and Fingerlings. What a treat! Continue reading Herb Roasted Baby Potatoes →