November 14, 2014 by Joanne T Ferguson
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.
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.
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!
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!
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!
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!
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!
- 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
- In the mini chopper, blender or food processor; blend sundried tomatoes and spinach until desired texture; set aside; mine was finely done.
- Place all ingredient in a large bowl and combine well with spoon or fork.
- 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.
- Wrap dough in cling wrap and refrigerator for a minimum of 30 minutes.
- Remove from fridge onto a lightly surfaces area.
- Roll dough out to ¼ inch thick.
- With ruler, cut 1 inch strips; roll dough into desired shape and size; mine were the size of a walnut and oval.
- With the back of a fork, place indent into dough to flatten.
- In a saucepan, melt butter; when completely melted, add walnuts and torn sage; stir until desired color; set aside.
- Place gnocchi into boiling salted water.
- You will know the gnocchi is done, when they float to the top (about 3 minutes); remove with slotted spoon.
- Assemble gnocchi into bowl, drizzle sauce, top with cracked black pepper and enjoy!
squeeze as much spinach as you can for ½ cup
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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