66 Reasons Why You Are Curious About The Daring Kitchen Cooks Challenges

47

November 14, 2014 by Joanne T Ferguson

Sundried-tomato-ricotta-gnocchi-whatsonthelistDid you know there are 66 Reasons Why You Are Curious About The Daring Kitchen Cooks Challenges?

Not yet you don’t, but by the end of the post, all will be revealed!

For those who have followed my blog for some time, will know I have been participating in The Daring Kitchen Cooks and The Daring Kitchen Bakers Challenges since January 2013.

The-Daring-Kitchen
I was very excited when my application was accepted by Lis (read my tribute to Lis upon learning of her passing here) who took me under her wing, along with my wonderful mentor Rachel from pizza rossa, as everything was so new, (for me) so confusing and through their guidance, they got me on my way; there were so many other people to thank, so please consider all of The Daring Kitchen members thanked in some way today!

One of my first posts challenged me to make cheese!

What a challenge indeed!

What I LOVE about the Cooks and Bakers Challenges is…they “are challenging,” and every member that participates each month has the satisfaction of knowing they too have completed the challenges and we always unite “beyond words,” meeting new food friends along the way!

I was very proud of myself (it is okay to toot my horn today) when via the Cooks Challenge, I made Spice Paneer.

Spiced-paneer
During the same month for the Baker’s Challenge, Joanna’s Apple Crumble Pie Cookies were created as the challenge was to bake something with “hidden vegetables”; I used potato and apple!

Apple-crumble-pie-cookies
Last month, I invited you to Bittenballen Heaven with me as the Cooks Challenge was to create a croquette; mine were with cooked bacon and cheese!

Bacon-croquettes-cheese-whatsonthelist
While I am taking these Daring Kitchen trips down memory lane, I thought I would also highlight one of “the toughest challenges” I too completed via Make No Bones About It! The Daring Kitchen Cooks April 2013 Challenge.

Honestly, if you have had a bad day, bad week, bad month, I guarantee it will make you smile and laugh reading “the kitchen antics” of Chef Georgio and me in trying to “create a Chicken Ballotine also known as a Ballotine of Chicken also known as a Poule en Saucisse.”

The challenge was via video!

This challenge took A LOT longer and was A LOT harder than it initially did look, and think EVERYONE who participated that month not only laughed (like we did), but we all laughed “with” each other in reading each others blogs and commiserating (while laughing) at how they accomplished the challenge too!

Chicken-Ballotine
I was EXTREMELY “humbled, proud and honored” to be the host of the April 2014 where I challenged people to make Pathiri, a “layered savory cake” whose origin is from the Malabar Region in the southern part of India.

In Kerala India, pathiri is very popular amongst the Muslim community and is customarily served during the Muslim’s fasting month of Ramadan.

There are many different varieties of pathiri and there are also many different recipes, even within many generations of families!

Pathiri LayeredCrepe

I would specifically like to highlight the tremendous amount of help and guidance provided to me by Shelley from C Mom Cook aka “the fearless Daring Cooks Challenges leader” and Ruth from The Crafts of Mommyhood.

Their passion, commitment, dedication, “patience and understanding” are a true asset to the continuing of The Daring Kitchen.

I do hope if you are interested in The Daring Kitchen Cooks and or Bakers Challenges, you apply worldwide, as it really is a fun way to participate each month and make new food friends along the way!

Rachel from pizza rossa shared “While the Kitchen is undergoing a bit of a refit, let’s catch up on some posts that we missed, or that came before we got here!”

I decided to go back to the very first Cooks Challenge hosted by Lis and Shelley titled:
The First Every Darings Cooks Challenge – May 2009: Let’s Get Cookin’!

Lis and Shelley were happy to announce that the very first Daring Cooks’ challenge is … Ricotta Gnocchi!

“We have chosen a recipe from the stunning cookbook by Judy Rodgers, named after her restaurant, The Zuni Café Cookbook.

On the surface, this is a very straightforward recipe. The challenge is in the forming and handling of the gnocchi. What you do with the recipe, in terms of variations, is up to you.”

So, today, I am happy to announce Joanna’s Sundried Tomato Spinach Gnocchi Walnut Sage Burnt Butter Sauce!

 

Joanna's Sundried Tomato Spinach Walnut Sage Burnt Butter Sauce
 
Prep time
Cook time
Total time
 
Are YOU curious about Joanna's Sundried Tomato Spinach Walnut Sage Burnt Butter Sauce?
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6 - 8 serves
Ingredients
  • Ingredients
  • 250 grams, fresh ricotta, drained
  • 200 grams Grana Padano (or cheese of choice), grated
  • ½ cup sundried tomatoes in oil, drained
  • ½ cup fresh spinach (see Notes)
  • 1 cup plain flour, sifted
  • 1 egg
  • salt and pepper to taste
  • pinch of nutmeg
  • boiling salted water for gnocchi
  • For the Sauce
  • ½ cup shelled walnuts, coarsely ground
  • 2 tablespoons sage
  • salt and pepper to taste
  • 4 tablespoons butter, melted
  • pinch of nutmeg
Instructions
  1. In the mini chopper, blender or food processor; blend sundried tomatoes and spinach until desired texture; set aside; mine was finely done.
  2. Place all ingredient in a large bowl and combine well with spoon or fork.
  3. With floured hands, knead dough until smooth; dough should be moist, but not overly sticky. If is still sticky, add small amount of flour until dough is combined and smooth.
  4. Wrap dough in cling wrap and refrigerator for a minimum of 30 minutes.
  5. Remove from fridge onto a lightly surfaces area.
  6. Roll dough out to ¼ inch thick.
  7. With ruler, cut 1 inch strips; roll dough into desired shape and size; mine were the size of a walnut and oval.
  8. With the back of a fork, place indent into dough to flatten.
  9. In a saucepan, melt butter; when completely melted, add walnuts and torn sage; stir until desired color; set aside.
  10. Place gnocchi into boiling salted water.
  11. You will know the gnocchi is done, when they float to the top (about 3 minutes); remove with slotted spoon.
  12. Assemble gnocchi into bowl, drizzle sauce, top with cracked black pepper and enjoy!
Notes
recipe inspired by Pumpkin Gnocchi with California Walnut Brown Butter Sauce and ricotta gnocchi with brown butter and sauce sauce via gastronomy
squeeze as much spinach as you can for ½ cup


Spinach-sundried-tomato-gnocchi-butter-sauce-walnuts Sundried-tomato-spinach-gnocchi
While I have thanked all of the members of The Daring Kitchen, I would like to specifically thank M from Dry Spell for her time in compiling every Daring Cooks Challenge in a list since 2009! WOW!

I would also like to personally thank Sawsan from Chef in Disguise for being “inspirational as can be,” whether it is through guidance (Sawsan was the host who challenged us to make cheese!) and I thoroughly look forward to each and every blog post and experiencing her “wonderful photography!”

Please take a minute and click through to learn more about Sawsan and perhaps on one of her listed links, you will stop by and say G’day from me!

“What are the  66 Reasons Why You Are Curious About The Daring Kitchen Cooks Challenges?”, I “hear” you ask?

It is the number of Cooks Challenges at The Daring Kitchen to date!

Hands up who would like to try this now?

Are you now a fan of ricotta gnocchi?

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47 thoughts on “66 Reasons Why You Are Curious About The Daring Kitchen Cooks Challenges

  1. courtneyLynne says:

    Omg now this is my kinda challenge!!! I’m a foodie so this is great!!! Everything looks and sounds pretty tasty!!!

  2. A food challenge like this sounds like something the Hubs needs to do (he’s applying for Culinary School in the Fall). I think I might give him the “Bake Something with Hidden Vegetables” challenge for this weekend.

  3. lauren says:

    Great challenges! I’m good at following a recipe, but not so great at coming up with my own recipes. Maybe some day I’ll figure it out!

  4. Oh what fun those challenged must have been! It’s such a shame Lis has passed on, but at least her legacy will live on through you and all those that took on her challenges! Maybe you could carry on the challenge on your blog!

  5. The pictures you share are all mouthwatering. I just hope that if I follow the recipe I will end up even as half as good as your presentation. I always end up with messy looking dishes. LOL!

  6. Briton says:

    What fun challenges! That gnocchi looks amazing – my husband loves gnocchi but I’ve never attempted it, looks like I need to change that!

  7. Great challenges! I’m good at following a recipe, but not so great at coming up with my own recipes. I love the dishes you pictured.

  8. Those are great challenges. I love cooking and I am always game for a challenge. Your recipe looks delicious

  9. This is an awesome challenges indeed and I love spinach along with ricotta cheese. The ingredients in this recipe sounds like an amazing blend of flavor and I have to try making these for sure.

  10. It’s nice how you add challenges to your cooking. Since, I have like 0 skills in the kitchen, anybody who cooks and can do these challenges are amazing.

  11. This looks like a true challenge of culinary endurance. It would have taken a lot for me to stay the course. Thanks for sharing the recipes. This will help with lunch/dinner planning next week.

  12. The presentation and how it looks convinced me that you are a wonderful cook. Thank you for sharing the recipe.

  13. ashandcrafts says:

    Hi there! Visiting from Pin-Worth Wednesday. This dish look SO yummy! Pinned!

  14. Your dish looks amazing!! What a fun challenge to take part in, I bet you learn a lot!

  15. Fi Ní Neachtáin says:

    Your food styling is absolutely gorgeous, it really makes me want to dig in! How amazing that you went and made your own cheese, well done you! 🙂

  16. Looks delicious! It’s so cool that you got to host after participating in the challenges. I’m a big fan of paneer, and have actually had fun learning to make it (although we often call it “farm cheese”).

  17. Krista says:

    Thanks for stopping by MeetUp Monday! Hope to see you again tomorrow!

  18. Amy says:

    YUM! that pasta is making me so hungry! I cant wait to try it. All of your recipes look amazing. Thanks for sharing

  19. Fancy! you always have the most inspirational recipes Joanne. Thanks for linking up to Pin Worthy Wednesday. Your post has been pinned to the Pin Worthy Pinterest Board 🙂

  20. CJ Huang says:

    That recipe name sure is a mouthful! It looks so tasty too. 🙂 Thanks for stopping by and sharing this recipe with us – you’re featured this week on Five Friday Finds! I’m looking forward to what you share this week. 🙂

  21. The challenges really do sound like fun, Joanne, and definitely very challenging too! Your Sundried Tomato Spinach Walnut Sage Burnt Butter Sauce looks and sounds absolutely amazing!

  22. Kim says:

    Joanne, you have inspired me to add the Ricotta to my list, so far, I have done the shrimp pate, a tricolor vegetable pate, and currently have one of Sawsan’s cheeses draining.. I love this opportunity to catch up..

  23. how fab! All these dishes look amazing. To make your own cheese is indeed worthy of a toot toot!

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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