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Breads and muffins Main Dishes Recipes Tested Recipes

The Daring Cooks' Challenge: Char Sui and Char Sui Bao (charred BBQ Pork plain and in buns)

Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious! This challenge was a resounding success receiving the highest award from the taste testers at each step …

Main Dishes Recipes Tested Recipes

Best meal of the summer: Fried Chicken with Poblano Mashed Potatoes and Chorizo-Thyme Gravy and Roasted Corn with Manchego & Lime

Single Rose

This post is a little different than usual and I don’t have any pictures of the food so I’ve substituted a few of my birthday flowers.  I had dinner with a friend recently and she made the most wonderful food I just had to recommend the recipes!  As we’ve pretty much established, I’m a picky eater and not too fond of anything beyond meat and potatoes and pasta so this is a real surprise.  Having seen the recipe I’m sure I would have never tried it as it has some ingredients I’m not used to and it does take some time and effort, but the Fried Chicken with Poblano Mashed Potatoes and Chorizo-Thyme Gravy from Epicurious.com which she served, along with their recipe for Roasted Corn with Manchego & Lime was absolutely wonderful and I fully intend to make it myself.  Everyone at the meal loved it and we all took home leftovers, which didn’t last long at our house!
Pink Rose

Appetizers and Soups Breakfast/Brunch Main Dishes Quick and Simple Recipes

Potato LeekTart

Potato Leek Tart

I’m sad to say this dish was just not very photogenic.  It has great flavor and was a big hit with family and friends but I just couldn’t get a good picture so I had put off posting it.  However, it was very tasty and I’ve been requested to put it up so here it is!
Printable Recipe for Potato Leek Tart
Ingredients:
1 pkg frozen puff pastry
4 slices of bacon chopped finely (optional)
2 large well washed and finely sliced leeks
3 cloves garlic
1/2 teaspoon pepper
1 lb peeled medium diced potatoes (I used Yukon Gold)
1 cup heavy cream
4 ounces finely grated Gruyère cheese
Procedure:
Puff Pastry

Place both sheets of pastry on a jelly roll pan pinching together the sheets in the middle to make one single layers and bake at 400 degrees for approx 5 minutes – it will not be fully done.  Remove from the oven and set aside, then reduce the oven temperature to 350 degrees.
Boil the potatoes in a large pot for 15-20 minutes, they should be firm but mostly cooked.
In a  large skillet or dutch oven, fry the bacon pieces until crisp.
Saute the leeks until wilted

Saute Leeks

Add the sliced leeks and cook until wilted.
Add garlic and pepper

Saute with garlic and pepper

Add the garlic and pepper and sauté for 1 minute
Add cream

Add the cream 1/4 cup at a time while stirring constantly and allow most of it to absorb before adding another 1/4 cup.
Add potatoes

Mix well

Add the potatoes and mix well.
Add cheese

Add 1/2 of the cheese
Spread on tart shell

Pour onto the partially baked tart shell and spread evenly.
Add cheese

Sprinkle with the remaining grated cheese.  Bake for about 30 minutes or until the filling is browned and bubbling.
Baked potato leek tart

Appetizers and Soups Food photography Main Dishes Quick and Simple Recipes Tested Recipes

Roasted Sweet Potato Salad (from someone who doesn’t like salads) – Daring Cooks (very challenging) Challenge

Roasted Sweet Potato Salad

As we have already established, I’m a picky eater.   I generally don’t do salads of any kind mostly because I don’t like condiments – no ketchup, no mustard, no dressing (or anything with vinegar in it), absolutely no mayonnaise and healthy is clearly not my strength so coming up with a healthy potato salad recipe was a big challenge for me. I’m not a big yogurt fan either, but some of the flavored ones are ok so I went with that.  The best part though is that I do love potatoes in pretty much any form so I had something to work with! This was inspired by the sweet potato casserole that usually goes with Thanksgiving dinner.  Thanks to Jami for a great challenge.

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Printable Version

Ingredients for 4 side or 2 main course salads:

2 large sweet potatoes cubed into 1 inch pieces

2 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon bacon or regular salt

1 tablespoon brown sugar

6 pineapple rings

1 1/2 cup pecans toasted

1 cup coconut (1/2 toasted)

1 6 oz orange yogurt cup

1 11 oz can mandarin oranges

4 large fresh lettuce leaves

1/4 cup dried cherries

1 tablespoon marshmallow cream

Sweet Potatoes for baking

Place the sweet potatoes on a baking sheet.

Drizzle

Drizzle with olive oil

Sprinkle

Sprinkle with cinnamon and bacon salt

Mix
Drizzled and sprinkled

Mix to coat.

Coconut, pineapple and pecans

On a second baking sheet place the pecans, 1/2 of the coconut and the pineapple cut into half circles and sprinkle the pineapple and pecans with brown sugar, cinnamon and bacon (or regular) salt.

Sprinkle

Roast both pans in 400 degree oven for approx 10 minutes until the coconut and pecans are toasted – watch carefully they will go from brown to burned quickly.  Remove them from the pan and continue to roast the sweet potatoes and pineapple for  a total of 30-45 minutes until tender and lightly browned.  Remove from the oven and cool.

Roasted sweet potatoes
Roasted pineapple

Drain the mandarin oranges, reserving the liquid.  Mix enough of the liquid with the orange yogurt to thin it to a pouring consistency.

Roasted and ready to mix

Reserve 2 pineapple 1/2 slices and cut the remaining into bite sized pieces.  Mix the sweet potatoes, pecans (reserving a few for garnish), toasted coconut and bite sized pineapple pieces together in a mixing bowl with the dressing.

Plated

On the serving plate lay down the lettuce, add the potato mixture, surround with the reserved pineapple half slices and the mandarin oranges, sprinkle with the untoasted coconut, reserved pecans and dried cherries.

Almost done

Top with a dollop of marshmallow cream.