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archive for daring cooks

daring cooks: butter-poached cod with powdered flavors

Tuesday, July 14th, 2009

Recipe: butter-poached cod with powdered flavors

Two posts within 24 hours can only mean one thing… something Daring is going on. It’s the 14th. While my Frenchie friends are dreaming of rolling heads, the Daring Cooks are rolling out their reveals today. Our founders are the same wonderful and amazing ladies as last month and as the month before: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice. I am really quite fond of them. Our host this month is Sketchy of Sketchy’s Kitchen (site seems to be in need of a domain re-registration at the moment). His challenge this month: Skate with Traditional Flavors, Powdered from Grant Achatz, found in the Alinea cookbook.


daring cooks – yeah baby, i got your onions right here



I’m going to be brief with this one because the challenge itself has already used up its allotment of time suck this month. The recipe is a toe-dip into the realm of molecular cuisine and Sketchy’s intent was to push us to try something new and very different.

the flavors in fresh form: parsley, cilantro, red onion, banana, brined capers, lemon

prepped for the dehydrator



**Jump for more butter**

daring cooks: chive dumplings

Sunday, June 14th, 2009

Recipe: chive dumplings


daring cooks – you got the onions chinese chives?



This month I’m not just a Daring Cook, but I’m the host of the Daring Cooks June challenge! First, let me pay homage to our most revered founders: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice, because we love them and they make the world a better place. I chose a recipe that was versatile enough for all manner of Daring Cooks: Chinese dumplings and potstickers. The recipe I gave for the challenge is a family recipe that I’ve blogged before. However, I wanted to push myself beyond the familiar and attempt a gluten-free version.

[EDIT] So there have been a few folks making noise about wheat starch and how it is not gluten free. Sources give conflicting conclusions on whether or not wheat starch is safe for consumption if you are celiac. So let’s be clear here – you need to make your own decision and you need to be responsible for that decision. If you think there is ANY risk, then you probably shouldn’t use it unless you enjoy playing with fire. If you aren’t affected by gluten, then you can probably safely consume wheat starch. This is a traditional recipe, it was not developed as a gluten free version – it is a type of dumpling that people make in Chinese cuisine. [END EDIT]


use wheat starch (not wheat flour!)

chinese chives (garlic chives)



If you’ve ever had dim sum, you have probably feasted upon many different kinds of dumplings. My favorite to order when I’m in a good dim sum joint is the chive dumpling. While I was looking up a gluten-free version of the Chinese potsticker for our alternative Daring Cooks, I ran across several recipes for chive dumplings and knew I had to try these at home.

chop the chives

sauté



**Jump for more butter**

daring cooks: ricotta gnocchi

Thursday, May 14th, 2009

Recipe: ricotta gnocchi and butter poached lobster

What? Daring COOKS?! You thought it was Daring Bakers, right? Well, I *am* a Daring Baker. I have the scars to prove it. But, I am also a Daring COOK. That’s right kids, double the craziness – the Daring Cooks have launched, so buckle that helmet and fasten your seat belts!


daring cooks – serving up whoopass soup since may 2009



This maiden recipe is hosted by our very own goddess founders: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice. Yes, these are the women who brought you thousands of cheesecakes, metric tons (tonnes) of buttercream frosting, and vats of chocolate ganache glaze to your web browsers. Now they will do the same this month, with ricotta gnocchi from the Zuni Café Cookbook.

whisking eggs

combining the gnocchi ingredients



**Jump for more butter**