If you have a question or comment about this site or a recipe, please send me a message using the form below or email me directly at kimberly [at] daringgourmet [dot] com. (Note: If using the form, please be sure to check your email address for typos so I can reply to you!)
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Lisa says
Have you ever made your Ultimate Green Bean Casserole the night before, then cooked it the next day and did it turn out oK?
The Daring Gourmet says
Hi, Lisa! Yes, I have! Don’t put the French fried onions on top until you’re ready to bake it though to prevent them from getting soggy. Everything else can be done the day before. Then just sprinkle on the onions, bake, and voila – perfection!
Beth Jenkins says
Thank you for posting the best recipes of 2013. But I must say, I think your pumpkin bread should be in the list. I know that the list was taken from hits, put that must be because not enough people thought to hit it. It is the best – Ultimate Pumpkin bread is correctly named. Thanks for all the great food and I am looking forward to a wonderful 2014 with you!
The Daring Gourmet says
Thanks so much for your kind words, Beth :) I really appreciate it and am so happy to have your support!
Angi Simon says
I was looking for a vegan bread recipe and ended up on your blog. The spaetzel looks delish! I thought the mountain resembled one I see from US 405 and yes, it’s Mount Rainier. We live in Monroe. Thanks for sharing such wonderful recipes with us. Your site is very user friendly and well constructed. Keep up the good work!
The Daring Gourmet says
Thanks so much for your compliments, Angi, and welcome! I’ve been to Monroe many times and we were actually just there this past Saturday – we took our kids to the Reptile Zoo. If you by some near-impossible chance were there at the same time, our son was the brave 3 year old holding two snakes! :) I’m always amazed at the courage of young children. Our kids must have been quite amused to see their adult mother wince, gasp and shudder, haha. I’m so happy you found my site and hope you’ll be a frequent visitor! Best, Kimberly
softlyshescreams says
I just came across your blog randomly not even 30 minutes ago and I can not pull myself away from your recipes.
You have a really great collection of yummies and I can’t wait till to try them all out!
Thank you so much for the time and dedication you put forth for your fans. <3
-A
The Daring Gourmet says
Thanks so much, A.! I really, really appreciate that. So happy you found my site and I’m thrilled you’re on board! Best, Kimberly
Anonymous says
I came to your site looking for the banana upside down cake
The Daring Gourmet says
Hi, I’m glad you stopped by! Here is the recipe link for the cake: http://www.daringgourmet.com/2013/06/10/caramel-banana-upside-down-bread/
Mary Ann says
Hello Kimberly,
Gruss Gott! Getting ready to go downstairs and make spaetzle to go with rouladen. My husband was in the Army, and we lived in Scharnhausen just a bit away from your home town, Stuttgart; I taught at the Stuttgart Elementary Junior High School. When I put spaetzle in as a search, your recipe was there, and when I saw how easy (I hope, with my fingers crossed) it looked. Our wonderful German exchange student left her spaetzle maker (the press) for me when she went back home; she was our second exchange student. Anyway, can you tell how excited I am? I think I was lead to your website. Not only is the little bit I’ve seen of your site beautiful and easy to navigate, the photographs are styled with a European flair that is enchanting. Thank you for giving me a sense of adventure and joy. If you ever get a chance to come to Indianapolis, you can enjoy a wonderful landmark restaurant in a striking turn of the century building and where German and American workingman food meet. Schuss, Mary Ann
The Daring Gourmet says
Hi Mary Ann, welcome!! I’m so happy you found my site and am excited to hear how close to home you used to live from me. I’m very familiar with that area as well as with the schools – Robinson Barracks Elementary, Ludwigsburg Middle, and Stuttgart and Patch High (go Stallions and Panthers!). So sad that most of those places no longer exist, but the memories sure do. You’re lucky to have inherited that Spätzle maker! They’re fantastic! Thank you so much for your kind words. I hope you’ll try and enjoy many of the recipes on here. And you definitely have me very interested in that restaurant. Eating is one of my favorite travel activities (well, it’s one of my favorite activities period ;) and you can be sure I’ll look it up if ever I’m there. Aufwiederhören! Kimberly
Maggie says
Hi,
this weekend I made the rhubarb buttermilk steusel cake. It was amzing & everyone loved it; but there were a couple of changes I made to the recipe (one on purpose & one by accident). The accident was that after I made the batter & had poured it into the pan I realized I had forgotten the rhubarb. So I sprinkled it around the top of the batter. Next I replaced the white sugar, in the topping, for brown (as I like the taste better) & sprinkled that over the rhubarb. It was awsome!! The 2nd cake (I made 2 that day) I still used the brown sugar, in place of the white); but mixed the rhubarb into the batter, as instructed. We tasted both & everyone liked the one where the rhubarb was on top instead of mixed in, better. I’ll make this cake again!!
I’ve also tried several other of your recipes (mostly desserts), & they’re all very good.
sincerely,
Maggie
The Daring Gourmet says
That’s wonderful, Maggie, I’m so glad you all enjoyed it! Your variation of it sounds excellent and thanks so much for the feedback. Best, Kimberly
Lori says
Hi. I was looking at your recipe for the chocolate peanut butter banana bread. Can I use regular flour instead? I have never used spelt flour and have regular flour on hand? Thanks in advance.
The Daring Gourmet says
Hi Lori! Yes, you can use regular flour and don’t really need to make any other alterations to the recipe. Happy baking!
Anonymous says
yay! cant wait to try it! my husband will be in heaven. thanks :)
zak says
Hi Kimberly I really like your recipe on the Ethiopian berberee sauce, I can’t wait to try it out and whatever you have put up here:p keep up the good work! Are you still active?
Kimberly @ The Daring Gourmet says
Thanks, Zak, I appreciate that! Still “active” in the sense that I’m still running this website and adding new recipes regularly? Absolutely! And I hope to be doing so for a very long time :)
Kelly says
Hi Kim, I love your recipes and a few of them have become staple favourites, like the Ethiopian chicken and Beef Saag. I even noticed that the butter chicken recipe I put together a few years ago is very similar to yours, which I am really pleased about as it’s an amalgamation of all the recipes I could find! I have been looking for a really delicious satay dish; one for stir fry satay sauce and another as peanut dipping sauce for skewered chicken and veggies. Do you have any recipes for these? Thanks!
Kimberly @ The Daring Gourmet says
Hi Kelly, thanks so much, that really means a lot! And I’m always happy to hear of others who have as wide-ranging of a palate as I do :) You know, I haven’t yet published a satay dish and I really need to – both the stir fry and dipping sauce. I made a note of it a while ago and just keep forgetting. So thanks for reminding me! :) Kind regards, Kimberly
Ron says
I viewed some of your recipes on FB through Tablespoon, a division of General Mills. I noticed part of your opening statement, saying the following: “Being married to a doctor, I emphasise health and healthy eating”, and I noticed that some of your recipes contain pork. Pigs were never meant to be eaten for food. In fact, the Creator specifically says in His Word (Bible / Scriptures) in the third book which He gave to Moses known as Leviticus, in Chapter 11, verses 2-4a, 7&8, the following: “These are the living creatures which you do eat among all the beasts that are on the earth: Whatever has a split hoof completely divided, chewing the cud, among the beasts, that you do eat. Only, these you do not eat among those that chew the cud or those that have a split hoof: ……..and the pig, though it has a split hoof, completely divided, yet does not chew the cud, it is unclean to you. Their flesh you do not eat, and their carcasses you do not touch, They are unclean to you.”
Now, besides the fact that it’s a commandment given to the children of Israel as an example to the rest of the world, the ingestion of pork has very unsettling consequences! Trichinosis is a given to alot of people, but it is responsible for causing over 200 well
known diseases and just to name one,
Rheumatoid arthritis. Pigs don’t have sweat glands and therefore build up a tremendous amount of uric acid inside their bodies. They also contain an extremely tiny parasite that alot of the time cannot be seen under an electron microscope and when cooked, regardless of how long, the parasite does not die. If you so desire, you can go on YouTube and type in raw pork and soda or cocacola and watch!! Last, but not least; Don’t believe what I say,
rather, verify what I say!! Thanks for listening and blessings :)
Kimberly @ The Daring Gourmet says
Ron, the question you raise is one of religious interpretation and is viewed differently by different religious traditions. I see it differently. As for you commentary about the supposed unhealthfulness of pork, I suppose I would say two things: 1) That just leaves more bacon for the rest of us (thank you!) and 2) You’ll be happy to know that there are acres of non-pork recipes on my site to harvest.
Jennifer says
Hi Ron, I dont eat pork either and I agree with your view but Kimberly does have a good variety of recipes with out pork AND her recipes ROCK! This is a place for foodies and to help people like me, get good home cook meals from an expert like Kimberly. Please don’t dampen her site if you have nothing else better to say, except to preach.
Kimberly @ The Daring Gourmet says
Jennifer, thanks so much for your generous and kind words, I really appreciate them :)
Michael says
Hi Kimberly – Do you have a recipe for Sauerbraten? Thanks
Kimberly @ The Daring Gourmet says
Hi Michael, I haven’t published it yet on my blog, but it’s coming! :)
Wayne Gordon says
Just noticed Ron’s comments about pork. Sigh & headshake. I guess he won’t touch
shellfish, fish without scales, etc. either? Does one go to church on Friday, Saturday
or Sunday? Which is truly the Sabbath? LOL!
Deni says
I’m going to start the pot roast for tonight… and while it’s cooking, I’ll go thru your recipes! Thank you for sharing them!!
Kimberly @ The Daring Gourmet says
Awesome, Deni! Hope you enjoyed your dinner! :)
joseph says
Hello , sent you recipe for machaca,Have you made it ? also zucchini rampacanti been workin with it any ideas ?
Kimberly @ The Daring Gourmet says
Hi Joseph, I haven’t received anything, the message must not have gone through. I’ve never tried rampicante but it looks like a really fun squash!
Debra bergazin says
To non pork eaters, my husband wont eat pork, thats ok. I eat it and pick chicken or beef dishes for him. These recipies, I imagine could be altered for the use of chicken. I love this sight and dont want it to change.
Clem Kost says
I just found your website and browsed through the entrees. I found the Sauerbraten and can attest to its authenticity. My parents were from Germany and had a large restaurant in New Jersey years ago. I have made Sauerbraten numerous times and your recipe is spot on. I love the little hints such as the ground dried porcini in the beef stew. Living in S.C. with recent temps in the low 100’s is not the time to make the stew or sauerbraten; However, I certainly will follow those explicitly.
I have since forwarded your site to my children who are also foodies.
Kimberly @ The Daring Gourmet says
Thank you, Clem, I really appreciate that feedback and thanks also for passing my site on to your kids. Once the weather cools down I hope you enjoy those recipes. Have a great summer and stay cool!
Peter-Jurgen Schnee says
Hi Kimmberly,
My name is Peter. I am originally from Stuttgart. One of my relatives introduced me to your Website. A couple of days ago I baked the French Almond Plum Cake following your recipe. That cake is awesome. However, by the time the cake was baked the Zwetschgen I used had sunk to the bottom, thus viewing the cake from the top there is absolutely no trace of the fruit visible. Do you have a suggestion as to what I could do to prevent this. A few weeks ago I had a similar experience with a Peach Cake. It just doesn’t look nice visually if you view a slice from the side. Appreciate your comment. Thank you.
May I make a suggestion to the recipe AMOUNTS stated in your ingredients lists? Being a European I find that specifying CUP or TABLESPOON/TEASPOON measurements is kind of strange to me. May I suggest that you add GRAMS in brackets such as 1/2 cup Butter (114g). To me, at least, expressing recipes in the European fashion (grams, liters) is more precise. Just a suggestion. While I have no problem deciphering the recipes in both systems I find myself constantly converting them into metric.
Kimberly @ The Daring Gourmet says
Hallo Peter-Jürgen! Thanks for the feedback, I’m glad you enjoyed the cake. Yes, sinking fruit can sometimes happen and there’s an easy solution: Simply toss the fruit with a little bit of flour before laying them on the batter (or folding them in the batter depending on the particular cake recipe) and that will help prevent them from sinking. You won’t get as nice of a sheen on the skins of the plums but they’ll be partially hidden by the almonds and it’s probably a better solution than the plums being completely hidden.
Metric: Agreed, it’s far more precise. I have a built in tool for that in my more recent recipes (the old ones are gradually being updated). If you look underneath the list of ingredients in the recipe box you’ll see in blue “Customary US – Metric”. That’s a conversion tool. If you click “metric” it will automatically convert the ingredient amounts in to metric.
Jet Moore says
In 1959, my father had a TOD, in Munich for a year. My mother shopped alot in Munich and surrounding areas. One of my favorite things she would bring home was a plum cake or biscuit cake, I was only 9 at the time. but once I grew up and started visiting any German bakeries close , I could not find anyone who could identify this product. Would this be something you would know. The cake was round,a densecake layer 1 and 1/2 inch high with split plums layered around the top, sprinkled with powdered sugar. I don’t remember what mom called it but it was a real treat. My dad was stationed in Germany for 3 years, and my mother did not let the grass grow under her feet, whether school was on or not if mom could she would pack of the tent and camping gear and we were off. 20 countries we visited and the memories are still bright in my mind and so was all the different foods we tried, a true growing experience for my older sister and I. An example was my 8th grade class back home in the states when the teacher wanted to know how many kids knew the list of foods he called out, I missed a couple but got all the rest, the others did not, I even had to explain the difference between a flowering artichoke and a sun artichoke.If you know of the plum dessert, I would be very grateful for a little piece of history.
Kimberly @ The Daring Gourmet says
Hi Jet, that’s fantastic that your your mom took so much initiative to take you guys traveling while you were there. The plum cake was a fairly thin single layer, no cream or filling, just split plums on top and sprinkled with powdered sugar? No streusel? Was the cake itself a dense sponge or something firmer like a yeast dough? Your memory is pretty amazing if you can remember those details from when you were 9!