The Daring Gourmet

Grappling Each Dish By The Horns

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Make a Request!

That’s right!  I am open to requests!  Seriously!  If you’ve had a hankering for something specific, if there’s a dish you’ve never tried but have always been curious about (whether its a classic, or something totally obscure like Skoudekharis from Djibouti), if you have this idea of ingredients you’d like to see together in a meal and want to see it in action (bring on the challenge!), or if you simply want me to have a good laugh by requesting something totally ridiculous (yes, I’m allowed to make that judgement call!), leave a comment here describing your request.

I keep a running list of requests and who knows, YOUR dish request may be the next one to appear on The Daring Gourmet!

Polenta Lasagna

373 Responses

  1. It’s really wonderful what you have going on here! I’m a closet foodie and secretly (well, not so secretly now) love reading food blogs. I’ve never been the greatest cook. I have always wanted to make a classic Greek moussaka with a thick creamy bechamel sauce but lack the confidence to try. I’d love to see your take on moussaka.

    Reply

  3. Schnitzel and Spatzel with Rahm sauce. WE had the best when we lived in Baalborn at the Haus Haumann. It was so delcious. We can get a pretty good one at Andreas Keller in Leavenworth, but if you have a tried and true recipe to share….. well …. :)

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  4. After the HUGE success of the Bushman Shrooms, I would love to know how you would make a Thai Peanut Chicken, and a Chinese Orange Chicken dish. I have attempted both, and admit neither are as flavorful as I would like. What are your thoughts? I’m down to try anything!

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  5. Hi Kimberly,

    I love your blog! Every dish that comes out of your kitchen is so lovely. I can almost smell the aroma of flavors :)

    I’m writing because I have a question. I’m stumped and need help. There is an amazing little “Greek Cuisine and Grill” restaurant that my family and I frequent often. The chicken they serve is out of this world. What makes it so good is the flavors. I tried re-creating the flavors but couldn’t quite find the right spices to make it taste like at the restaurant.

    These are the seasonings/herbs that I used on my chicken:

    Oregano, Thyme, Basil, Onion, and Garlic.

    What herbs do you use when cooking Greek chicken?

    I would love it if you could help me. Do you know of an herb I was missing?

    Thank you so much! I can’t wait to hear your thoughts! :)

    Thank you!
    Tori

    Reply

    • Tori, thank you so much for you kind words and generous compliments. What a fantastic question! Like you, whenever I come across dishes I particularly like when eating out, I try to replicate them at home based on the memory of how they tasted. It’s a lot of fun…but it can also be very frustrating when you just can’t quite seem to get that certain “taste” and then rack your brain trying to figure out what the missing ingredient is!

      Depending on whether the chicken dish you’re referring to is more “herby” vs. “spicy”, my recommendations could go in very different directions and still yield an authentic Greek flavor. For example, fresh and herby: Fresh lemon juice and olive oil combined with minced garlic, onion powder, rosemary, thyme, oregano and sage (just for example) and used as a marinade for the chicken . Or, in an entirely different direction, a combination of some of the following heavier, more robust spices: Coriander, cumin, garlic and onion powder, cinnamon, nutmeg, fennel, paprika, allspice and bay leaves. Both examples contain herbs and spices that are fundamental in Greek cuisine. Depending on whether your chicken dish is more “fresh and herby” or “robust and spicy” will determine which ones you use and in what combination. You can also use a bit of a cross-blend.

      Often what I’ll do when I’m experimenting with different blends to get the combinations and ratios right is to cut up a chicken breast or steak in small pieces and season each piece with a different combination (noting which is which) and fry them in a pan. That way I can sample a lot of different combinations to figure out what I’m after without going through multiple steaks and chickens!

      Hopefully I’ve been able to provide you with some helpful information. I wish I could sample that dish, then I’d be in a better position to give you some specific recommendations. I’ll tell you what I’ll do though. Your question has inspired me to post one of my favorite Greek recipes using a Greek seasoning blend I developed a few years ago that has been a hit wherever I’ve used it. In the near future I’ll post my recipe for Greek Gyros (for chicken and pork). Stay tuned! In the meantime, let me know once you’ve figured out that chicken dish and invite your family over to “Tori’s Greek Cuisine and Grill!”

      Kimberly

      Reply

  6. Hi Kimberly. How are you doing? Sounds as if the answer to that is – great!
    A few requests please.
    1. Gefulte knodel both with smoked ham and with fruit.
    2. Germ knodel.
    All the very best to you and family.
    Regards
    Peter

    Reply

    • Hello, Peter! I am doing wonderfully, thanks. Always having lots of good food around certainly doesn’t hurt either ;)

      Those are fantastic requests, and happen to be some personal favorites of mine, so I think you’re in luck! Where I grew up in southern Germany Germknödel are are called Dampfnudeln (steam noodles) because it’s yeast dough formed into balls and filled with marmalade or fruit preserves and are then steamed. They’re often served with a creamy vanilla sauce/custard.

      Thanks for stopping by and for submitting a request.

      Stay tuned!

      Kimberly

      Reply

      • Hi Kimberly
        I’ve also had the germ knodel with a poppy seed filling. Perhaps this is a speciality of the sourh Bavaria/Austria region. My mouth waters thinking about them.

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        • Yes, that is correct. Different regions have their own variations. I love the poppy seed version as well. Mohnkuchen – poppy seed cake – is another traditional dessert that I love from that area.

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  7. So will all the talking about grape fruit and how good it is.Do you think you can make an entree using it?….i love the desserts and i think a whole grape fruit meal (an appetizer, entree, dessert and drink) would be awesome!!! :)

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  8. Hey Kimberly, we have a bunch of nice meaty ham hock. Not smoked. And we’re tired of split pea soup. If you could come up with something else that would be greatly appreciated. But not too spicy and/or too complicated since our son can’t handle too much spiciness and my husband will cook. Thank you!

    Reply

    • Hi Ayako! Mmmmm, that sounds yummy. An absolutely fabulous German dish using meaty ham hocks is called Schweinehaxen, but it’s cooked over a rotisserie, which you probably don’t have laying around the house ;) Well, it’s most commonly used in dishes that are slow-cooked so the tender meat falls off the bones. My Feijoada (Brazilian Beans and Rice) would be a perfect way to use the ham hock. Or, how about some Boston Baked Beans? With both of them you just add all the ingredients together and let it slow-cook for a while. Both are pretty simple and neither are spicy. Here’s a Boston Baked Beans recipe from Food.com (http://www.food.com/recipe/boston-baked-beans-186207). I would add 4-6 slices of bacon to it (diced up) and a supplement some of the molasses with some maple syrup. The ham hock will go perfectly in either of these dishes.

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      • Oh great, thanks for the options! No there is no rotisserie at home. But Boston Baked Beans sounds good. I’ve never had it. What would you choose for side dishes?

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        • Coleslaw goes nicely with baked beans. Some good buttered toast. Tossed salad also works. The recipe I mentioned for it is only one of many, many out there. There are also slow-cooker versions that involve less steps – just throw everything in and let it cook. Here’s one example from Simply Recipes: http://www.simplyrecipes.com/recipes/slow_cooked_boston_baked_beans/ Instead of the salt pork, still use your meaty ham hock and 6 slices of bacon and follow the rest of the instructions as described. I actually bought some navy beans today and this conversation has gotten me in the mood for baked beans :) I haven’t actually tried either of the recipes I mentioned and I’ll end up creating my own version anyway. I don’t know if I’ll get around to doing before you’re wanting to use up that ham hock though. Is it fresh or frozen? How soon were you wanting to use it?

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          • It’s frozen. Probably will be used 2 weeks from now. If you get a chance to create your own version, great! But if not don’t worry. I’ll certainly take your ideas about side dishes. Thanks a lot!

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  9. Italian Easter Sweet Pie. Know where I can buy the wheat grain to make it? Also Mom used to make polenta on top of the stove with bacon and onion and then bake it to get a nice crisp crust. We ate it with broccoli rob. Any ideas?

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    • Hi Constance! Mmmm, I love Italian Easter pie! Is it something you have already made and have a good recipe for or are you looking for a good one? Most versions of it over here leave out the wheat berries, unfortunately. I like the texture and nutty flavor that it adds to the pie, not to mention that fact that they’re very healthy. My mom would often sprout them when we were growing up and add them to our whole wheat pancakes. We didn’t appreciate it so much then, but I’ve come to appreciate them since :) Wheat berries can usually be found in any health food store and in many large grocery stores that have a bulk/scoop section. For example, I have a Fred Meyer and WinCo nearby, both of which carry them.

      The polenta sounds fabulous! I’ve never had it before. Is it an actual Italian recipe or was your mom’s original creation? Either way, it sounds too delicious not to make and I’m going to have to experiment with it based on your description and see what I come up with!

      Kimberly

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    • You bet! The Daring Gourmet only just had its 3 month anniversary, so there will definitely be more changes and improvements along the way. Many of the recipes on here are very kid-friendly (I have an infant and toddler of my own), and I’ll work on gathering those recipes into their own category. Thanks for visiting!

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  11. Hi there! I just found your site and am drooling all over my iPad! I see you travel…I don’t know if you’ve ever been to New Orleans, and if so, if you’ve ever eaten in one of their famous chain restaurants (not sure if I can specify or not.) Anyway, I have never been a fan of white chocolate because what I’ve had tasted funny to me. But I had some white chocolate bread pudding with white chocolate sauce, and I thought I had died and gone to heaven! I SOOO want to make such a delicious dish, but have no idea where to even start! I’d love to see your interpretation!

    Reply

    • Oh my! That sounds fabulous! My experience has been the opposite of yours – I love white chocolate but have never been a big fan of bread pudding. BUT…a white chocolate bread pudding sounds superlicious – and with the added white chocolate sauce…mmmmmmm. I’m going to tackle your challenge – and it may turn out that even though the recipe has aspects we both traditionally dislike, we may both end up converting in the end :) So glad you found my blog and I hope you’ll visit often. An easy way to subscribe is to “like” my facebook page to receive updates.

      P.S. I am a big fan of southern cuisine in general. In fact, I just made a traditional New Orleans dish over the weekend that I’ll be featuring here in the very near future – including a second version of it with a very original twist. I’ll leave you in suspense for now so you come back ;)

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  12. Would love a great fried rice recipe….some of the ones out there do not taste like “take out”
    Thanks!

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  13. Hello! I am new to your site, but when I saw your mention of “make a
    request”, I could not resist the invitation. I have been searching for a really good version of a childhood favourite that I simply have not yet found: Peanut Butter Cake. It was moist, but very peanutty and delicious.
    Thank you. I hope you can recreate that. Lots of people will enjoy it besides myself, I am sure! Sincerely,
    Elizabeth

    Reply

    • Hi Elizabeth! So glad you found my site! I LOVE baking and cooking with peanut butter and Peanut Butter Cake sounds fantastic! A request I will gladly fulfill :) You can subscribe to my blog via email to be notified of each recipe post – that way you’ll also know once this cake has been completed. Thanks for your request and I hope you’ll visit often.

      Reply

    • Elizabeth, with so many variations possible, can you tell me a little more about the cake? Did it include chocolate? Was it a sheet cake or layered cake? Did it have frosting?

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  14. Dear Kimberley, I have to say, you have really made my day! I am reading your post while @ work and I cannot wait to get home to try baking this recipe you have created in response to “MY” post! I can hardly tell you how amazing it is that you tackled this request so quickly and with such a will!As regards to your questions, I am so sorry, that I was not online for several days to answer your questions in a timely manner. It was always a sheet cake, sometimes, it would have a chocolate frosting, but perhaps not always. I am actually really tickled that you are fulfilling my request so soon. You are an absolute star and what I have seen so far in reading the ingredients, it sounds pretty dang good and thank you so much!!!

    Reply

    • Elizabeth, you are so welcome! I had a lot of fun experimenting with this. I had never tried peanut butter cake before, and as soon as you made the request it got stuck in my head and the only way to make it go away was to make it! ;) So, if you go the sheet cake route, be sure to reduce the baking time. You’ll need to monitor it with the “toothpick method.” For a chocolate frosting – easy cheesy – simply add a couple of tablespoons of good cocoa powder. At some point I’m going to try the method I described in my post about drizzling a honey-sugar glaze over the sheet cake (punched with holes), letting it cool completely, and then frosting it. Extra moist and gooey. Anyway, thanks again for your request – it makes cooking and baking a lot of fun when there’s a little edge of “challenge” involved :)

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  15. Hello from London!

    I really love your blog and your recipes always go down a storm with my friends. With that in mind, there are two requests that I would like to make. (Not sure if I’m allowed to request two recipes in one post… but here goes!)

    1. I have in my cupboard a packet of dried beans from the supermarket called ‘ten bean mix’. You can see what it looks like here: http://bit.ly/ZzJQP0. I’d love to have your ideas for a great recipe to make with mixed dried beans – but preferably not a chili! (I bought the ten bean mix for a chili, tried it out but decided that I preferred my original black bean chilli recipe, so now have half a packet left that needs to be used for something new!)

    2. When I was in France a few years ago, I tried a green tea cake. Yes, I know it sounds weird, but in actual fact it was wonderful! It was a rather dense, sticky, almondy sponge with a very delicate green tea flavour over the top. Not something I had seen before, or have seen since, but it was so delicious that I’d love to be able to make it at home.

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    • Hi Daniel, greetings to London! Thanks for the requests! I’m especially intrigued by the second one. I must admit, I’ve never heard of a green tea cake before. It sounds good. The timing of your request if funny because we just purchased some green tea the day before yesterday (an English brand, of course!) and so I have all the ingredients I need. This will be an experimental cake indeed! I’ll see what I can do ;)

      Question for clarification: What kind of a cake topping was it? A creamy frosting or more of a drizzly glaze?

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  17. Hi Kim, my hubby really enjoys black pudding (yep the traditional British yucky stuff!). I was wondering if you could try to create a version that I would enjoy without using pig’s blood. FYI i have no issue eating meat but for some reason this part of an animal seems disgusting to me. Thanks very much, Sam xx

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    • Oh, Sam, how can you do this to me??! Just the thought of black pudding – whether with or without blood – makes my skin crawl! You know, I really don’t think a bloodless version is possible. Blood is THE prominent ingredient in black pudding. Eliminating blood would result in something that doesn’t remotely resemble or taste like black pudding. Sam, I think hubby’s going to have to continue enjoying this one without you!!

      P.S. My hubby says, “Black pudding actually tastes really good. Eating blood really isn’t all that different than eating meat.” Sigh, our men…

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  18. I have been looking for a sauce for pasta using these ingredients: ground beef, Italian sausage, fennel seed, tomatoes, possibly cream, etc. which is simmered for quite a long time or cooked in a slow cooker. I love your blog!! Thank you, Joanne

    Reply

    • Thanks so much for the compliment, Joanne, and for your request! Request fulfilled!! (How’s that for turnaround time? ;) I already have an almost identical recipe. It was one of the very first ones I posted on my blog. Check out my Authentic Ragu di Carne. I actually made it again just 4 days ago because my husband had been bugging me to make it again. You’re going to love this sauce – it’s delicious! I never make “regular” Americanized spaghetti sauce anymore. This one is so, so good and tastes even better the next day. It also freezes really well if you want to make extra to have on hand for quick meals. And it would be wonderful with the addition of the Italian sausage and some extra fennel seed. So just make this recipe exactly as written, but half the ground beef and replace the other half with Italian sausage. Then when the recipe calls for you to add the spices, add 1/2 teaspoon of ground fennel seed. You’re all set! Give it a try and let me know what you think!

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  19. Hello! I brought a slow cooker just so I could make your Tinga Poblana Tacos properly, they were incredible, I think very likely the best thing I’ve ever made! Now I own the cooker I’m looking for more exciting recipes that suit this style of cooking, chicken in particular so any ideas you have I will be keen to follow!

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    • Hi Emma! Thanks for the compliment and I’m so glad your purchase paid off!! There are a couple of really good pulled chicken sandwich recipes using the slow cooker – the Pulled Mango Chicken Sandwiches and the BBQ Pulled Chicken (or Pork) Sandwiches. Just type these titles into the search engine on the top right of my site and it will bring them up (or under the “Recipes” tab at the top under “chicken”). I love the slow cooker as well and will be adding more and more slow cooker recipes over time. Thanks for making the tacos and for your feedback! :)

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  20. Hello!
    Me again :) I have a request that has to do with carob powder. I love making hot carob drinks in the winter but with summer quickly approaching I’m looking for a way to use up my monstrous container of carob powder! Any ideas? I have no clue what else it could be used for. . .so I thought you would be the best person to ask!

    Thank you!

    Reply

    • Hi Tori! You are much too generous in your compliment :) Great question! There are so many ways you can use up that monster-sized can of carob powder. Carob powder can be used as a direct substitute for cocoa powder in anything, be it chocolate cake, fudge, cookies, brownies, etc. Anything that calls for cocoa powder, just use carob. Some recipes on here using cocoa powder: Chocolate Deception Cake, Chocolate Marshmallow Mint Cookies, and Hazelnut Shortbread Cookies. Put on your baking hat and you’ll have it used up in no time! :)

      Reply

      • Really? Wow, that’s great to know! Thanks for the tip on how to use up carob powder :) I totally want to make your Hazelnut Shortbread cookies. . .mmm.

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  21. Your website is awesome! I love reading about the culture and history behind each dish, and all the pictures look so tasty! If you decide to make a cake in the near future, I’d love to see your take on a Black Forest Cake :)

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    • Thanks so much for the compliment, Lily!! And Black Forest Cake? You bet! I grew up 45 minutes from the Black Forest and so the cake has always been a favorite of mine.

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  22. I just recently tumbled across your site, and I have to say, I’m impressed. You really show your passion for food and culinary excellence. Now I’ve searching around the internet and local restaurants for quite a while now, but cannot seem to find a good, reliable recipe for Alfredo sauce. I’d love to see how you put this sauce together. The sauce is fairly easy to make, but the problem is being able to make it correctly. A good Alfredo sauce can really make a pasta dish go from being just “ok” to being exceptional.

    Reply

    • Hi David! Thank you so much for your generous compliments! I really appreciate it. Cooking and developing recipes is a definite passion. A lot of thought and careful, detail-oriented planning goes into my recipes and I’m always thrilled to receive positive feedback from others who have made them. Alfredo sauce – that’s a great request! Like you, I love a good Alfredo sauce, and am more than happy to take that one on. Request noted! I’ll post a follow up reply to this thread along with the recipe link once it’s been completed. Thanks again!

      Reply

    • Hi David, it’s been a loooooong time and I don’t know if you’re still following, but I’ve made the Alfredo sauce and it’s a super good one! Here’s the link to my Fettuccine Alfredo.

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  23. Hi Kimberley,
    Your recipes look amazing, I can’t wait to try some, now for my request this is more approximate than precise, maybe something with chocolate mousse involved, I’ll leave the imagination bit to you…
    Thank you
    Gabi

    Reply

    • Hi Gabi! Thanks so much for the compliment and for stopping by! Well, I LOVE chocolate mousse, so that’s a request I have no problem fulfilling :) Once the recipe has been completed I’ll add another response to this comment thread with the link to the recipe. In the meantime, I hope you’ll visit frequently and if you make any of the recipes on here, I’d love to hear what you think! Thanks again!

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    • Ah, couldn’t agree more, Claire! In fact, it was already on my “to cook” list ;) Thank you for the request!

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  25. I just happened upon your blog while looking for a homemade granola recipe! Of course, I had to explore and saw the wonderful French Almond Cake recipe that was requested. So, I thought this would be my chance to ask for a recipe I used to have back in the late 70’s. It came out in a magazine featuring fresh tomatoes. The recipe was titled Herbed Tomato Bread. It was the best! I have looked all over the Internet for it, to no avail. You are my only hope :)

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    • Hello, Carmen! I’m so happy you found my blog and what a great request! Your “only hope”…that leaves me both flattered AND intimidated! ;) The Herbed Tomato Bread definitely sounds like something I would enjoy and I’m happy to add that to my request list. Let me ask for clarification: Was this a yeast dough? Sourdough? Any other features in particular? Thanks again for the request and I hope you’ll visit often! – Kimberly

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  26. Wow! I’m doubly impressed!!! Not only are you a terrific cook, but what a fast response to my request :)
    It was a yeast bread, using herbs and fresh tomatoes.It has been a long time, and I don’t remember, but I don’t think it was a batter bread. What I remember is that it was delicious fresh from the oven and later toasted as a salad accompaniment. It appeared in a summer issue of a magazine sometime between 1978 and 1982. It was part of a recipe insert cookbook about Fresh tomatoes. It included a recipe for a Quiche Mediterranee and a vegetarian minestrone soup which I still have, but unfortunately the name of the magazine is not printed on the page.
    Hope this helps you.

    Reply

    • Thanks, Carmen :) Alright, a yeast bread with fresh tomatoes and herbs. Sounds lovely! While I obviously can’t promise that it’ll taste just like the one you used to know and love, I can promise that it will taste good (otherwise I won’t publish the recipe on here, ha!) I look forward to fulfilling your request. I won’t be able to fulfill the request quite as quickly as I responded to your comment, but I’ll definitely get it done. Once it’s completed I’ll respond to this thread with the recipe link. Thanks again!

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    • Servus, Peter! Don’t worry, I have not forgotten your request. While I can’t promise a time frame in which each request will be fulfilled, I promise to do my best in getting around to each of them. In the meantime, can I interest you in some Better Than Otis Almond Poppy Seed Muffins to hold you over? While they’re not Germ Knoedel, they do contain poppy seeds and taste magnificent! ;)

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  29. I would love to have a recipe for pumpkin ravioli with a mascarpone drizzle. The usual pumpkin pie spices with just a slight hint of sweetness

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  30. Our local Chinese restaurant changed owners. The previous owners made a dish called “Hot and Sour Chicken” The new owners have now idea how to make it. So………The chicken was like “Sweet and Sour Chicken”, but the sauce was truly hot and sour, little or now sweetness to it at all. It was not General Tzo’s chicken either. Care to give it a try?

    Reply

    • Hello, Allen, and thank you! I love a good challenge! You bet, I’d be happy to tackle that one. It’s been added to my list! :)

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    • Hi Natasha! Sorry to hear you’re prone to acid reflux! Acid reflux is such an individual thing – what causes it for one may not cause it for another. Best thing to do is to track and identify your particular triggers and then to avoid those foods (or pop a Tum afterwards ;). As for the most “common” triggers of acid reflux (very spicy, tomatoes, onions, citrus, mint, high fat, alcohol, caffeine, soda), you’ll find plenty of recipes on here that are very acid reflux friendly. Just avoid the ones that contain your particular acid reflux trigger.

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  32. um can i request a chili hot pot, a korean kimchi one please? :)
    im a big fan of stews and noodles, absolutey love winter comfort food! i really love your ix of foods on this blog, it shows so much passion, motivation and sense of cunning.

    Reply

    • Hello and of course you can!! :) I LOVE stews, noodles, and all kinds of winter comfort foods, too! Funny you mention that because I was just looking over some dishes I’ve made and haven’t posted yet and several of them are wonderful Autumn/Winter comfort dishes. I enjoy eating that stuff all year round but figured I should probably just wait until the weather gets a little cooler to post them :) A kimchi chili hot pot is a great all-year round food though – thanks for the request!

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      • what a coincidence! i look forward to the kimchi hot pot you’ll be making! :) im so excited, winter calls for the warm, heart-filled comfort food <3 and your welcome, thank you for accepting the request :)!

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  33. I noticed in your Granola recipe that you said you grew up in Germany. Do you have any good Kaseknodle recipes? Most Knodle recipes are in German and although I speak German, I like to “cook” in English.

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    • Hi Beth! YUMMY! I don’t have a ready recipe for them that I’ve already developed, but they’re definitely something I’ll add to my growing list of things to make. A good German recipe website is chefkoch dot de. Their recipes are rated with reviews and they allow you to translate them in English. Thanks for reminding me about those – they’re so good!

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  34. Is it possible to freeze the orange chicken at some point on the preparation, without sacrificing much taste and texture. I am trying to prepare this for my son’s family graduation dinner for about 40 people.

    Reply

    • Hi Noreen! It sounds like you have your work cut out for you preparing dinner for 40 people! I’m assuming you’re referring to the Chinese Orange Chicken? I wouldn’t recommend making it ahead of time. Because it’s battered, the texture will become really soggy and probably come off the chicken if it sits too long or is frozen. Congratulations on your son’s graduation and good luck with the family dinner!

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    • That IS a fun one, Tamra! My husband would be thrilled if I made this – he loves any traditional English meals that use bangers or sausages. Thanks for the request!

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    • Robin, you sure know how to put in a request!! ;) No doubt your loved ones were a little intimidated each year by THAT one! I will admit, I’ve never made it and have never tried it! So this is a welcomed challenge!

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    • Hi Jared! You got it! One of my favorite African dishes. I can’t tolerate it nearly as hot as it’s traditionally eaten in Ethiopia (seriously, I don’t know how their taste buds make it through a meal without being seared right off by all that berbere!), but the heat level can be easily adjusted according to personal preference. Stay tuned!

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  38. My wonderful Daring girl.
    I have just recently stumbled on to your site and haven’t left in days. Love to read your blogs, very interesting, and your pictures are so bright and alive, I can almost smell and taste them.
    Will be trying your recipes soon. Tomorrow I am going to try my hand at making the African Stew. I love the sweet and savory combinations of dishes.
    That brings me to my request.
    I would love to see your rendition of a Mexican Mole. Have eaten gallons in my life time (I’m 70), but have never made it. You make things so clear and fun that I would not hesitate an attempt.
    Thank you my dear, my best to you and yours,
    Lydia Rose

    Reply

    • Dearest, dearest Lydia Rose! Your kindness is inspiring and leaves me MORE than happy to accommodate your request! :) I love your description of “gallons” of mole. You’re obviously a big fan of it and I will do my best to develop a recipe worthy of your taste. In the meantime, I hope you enjoy some of the other recipes. I just made the African stew (Gambian Domoda) again just last week. We all love it. I’m a big fan of sweet and savory combinations as well and have just now realized how many dishes I’ve made that fit that description. Several come to mind, but two in particular that I would recommend is the Moroccan Chicken, Apricot and Almond Tagine and my most recent dish, South African Bobotie.

      I am so happy you found my site and look forward to your returning often! :) All the best – Kimberly

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  39. Coconut Cake please, preferably white….;) My aunt used to make this want a simple easy baking recipe, cause I suck at baking.

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    • Mmmmm, that sounds yummy, Lisa! In fact, I could go for a slice right about…now :) Thanks for the request!

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  40. Peanut Butter Angel Food Cake… With the texture and consistency of Chocolate Angel Food Cakes. My trials have failed and I am the biggest Chocolate angel Food Cake Fan. Well, I love them all so far but the chocolate is my favorite (my grandmas recipe) I know peanut butter would be right up there too, if done right ! Thanks :)

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    • Hello, Connie! Mmmmm, that sounds wonderful! You know though, I don’t think it would work. Angel food cake is made with egg whites and for it to have its special texture and fluffiness it can’t have single drop of oil in it, and peanut butter is oily. I learned this principle the hard way when I tried making peanut butter meringues! ;) I’m thinking in order to make a peanut butter angel food cake you’d have to use some kind of synthetic peanut butter flavor. So, sadly, I think you’re going to have to stick with the chocolate angel food cake. But at least it’s a wonderful thing to be stuck with, right? :)

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  41. I love German food, but there aren’t a lot of recipes in cook books or online. I’m going to try making Geschnetzletes. Can you post one (or more) of your favorite German dishes?

    Reply

    • Hi Mandy! Yes, I hope you’ll try the Geschnetzletes! I love it and I think you will, too :) You’re right about it being difficult to find good German recipes out there. I love German food and will continue to add authentic German recipes on my blog over time. In the meantime, there is an actual German recipe site that has some good recipes on it. The recipes are also all rated by reviewers. It’s chefkoch dot de. In the upper right hand corner you’ll see the option to translate everything in English, which is a great feature.

      Reply

  42. Dear Daring, I am here again asking for a recipe. Quinoa Chocoalte Cake. I was @ a cafe in Wasagaming, just outside Riding Mountain National Park. We had this cake for desert. It was very, very good! Moist, but not overly so, and not so sweet that you NEEDED coffee to help you finish it. You might still want it of course. It had a thin layer of icing, almost a glaze, but not quite. but the cake itself was remarkable, held together nicely without being mushy. It was one layer only, but we didn’t mind. It was enough, but not too much. This is starting to sound a lot like the three bears story, isn’t it? Anyway, there you have another request to tackle! thank you!

    Reply

    • Haha, yes, the three bears! :) But the detailed description certainly helps. A chocolate quinoa cake does sound very good. I’ve been experimenting quite a bit with quinoa lately and have a few recipes lined up to post on here. I think I’ll tackle that cake here in the very near future! Thank you for the request, Elizabeth!

      Reply

  44. Hi again. Well thank you for your thanks. but if you pull off another miracle, I’ll be the one thanking YOU!Looking forward to results of your efforts on my behalf. thank you again! Elizabeth

    Reply

  45. I am looking for an approximation of the Van de Kamp’s honey tea cake. I think it may have been a sponge type cake with a honey glaze and toasted sliced almonds on top. With fingers crossed. Sincerely, Leila Robson Armstrong

    Reply

    • Hi Leila! That does sound good! I’ve never had or heard of it before. Let me get a few more specifics from you. Was it a round, square or loaf cake? A clear sticky honey glaze or more an an opaque honey-flavored glaze? So it was a yellow sponge cake with a honey flavor and honey glaze and almonds?

      Reply

  46. I love your blog and it definitely inspired me to go check out my asian grocery store–something I would have never done before! I would love to see you try some classic american favorites like chicken fried rice (seriously since this place closed up by my house I haven’t found anything to come CLOSE) or Chicken Tikka Masala.

    Reply

    • Thanks, Jessica! It’s really fun going to international grocery stores and perusing ingredients you’ve never seen or heard of before. It always inspires me to experiment with new dishes. If you like seafood, I’ve got a ready recipe for chicken & shrimp fried rice that’s excellent. Check out the Nasi Goreng (Indonesian Fried Rice). I LOVE chicken tikka masala as well. I will definitely be posting that – hopefully in the near future!

      Reply

  47. I am loving Chicken Cheese Enchilada Soup lately and would like to have a home recipe to make it myself. Any ideas?

    Reply

    • Hi Linda! Oooooh, that sounds fabulous! It’s pouring rain outside here in WA right now and some cheesy chicken enchilada soup sure sounds mighty good! Thank you for the request – I look forward to fulfilling that one!

      Reply

  48. Hi! I’m a huge fan of your recipes! I’ve been craving corn muffins and I was hoping you had a recipe for healthy ones. thanks!

    Reply

  50. PLEASE CONSIDER DOING A RECIPE FOR LAKSA—EITHER MAYLASIAN OR AUSTRALIAN. THE DISH HAS ALWAYS INTRIGUED ME. YOU COME UP WITH THE BEST RECIPES! THANKS

    Reply

    • Hi Jen! The timing of your request is perfect because Kiran from Kay’s House of Treats was just here yesterday and left a comment with the announcement of her newest blog post – homemade Palak Paneer! Her site features authentic Pakistani and Indian cuisine. You can check out her recipe HERE. If you beat me to the punch in trying her recipe, let me know what you think!

      Reply

  52. Hi what a great site! kk requests huh, ice cream, I know how to make basic flavors like vanilla, chocolate, and fruits … what I would like to know is how to make pistachio, and you seem like the one to ask! thanks so much … oh and gelato would be even cooler … no pun intended

    Reply

    • Ah, pistachio has always been one of my favorite ice cream flavors! And yes, gelato is even better! Thanks for the request – I’ll see what I can do.

      Reply

  53. Dear Kimberly,

    I have just stumbled onto this portion of the blog. Yipee!

    Ok, my husband is DYING to have a commercial rotisserie grill. Uh, it’s going to take some time for me to afford that. In the mean time, for his birthday in December, I am going to give him a counter top rotisserie oven. He says he loves to watch the chickens spin. lol, I have no idea why. Anyway, we go to a Peruvian place called Sardi’s Pollo a la Brasa. The marinade combined with that charcoal and rotisserie cooking is the most delicious chicken I have ever eaten. I have tried to imitate their marinade without success. While I know that the charcoal is part of the flavor profile, I would still like to have a marinade recipe that would work in a (brace yourself) Ronco Showtime 5500 Stainless Steel Rotisserie. Not only does my challenge include a handicap because I don’t have a “fire” element, I’ll be asking you to use the culinary equivalent of an Easy Bake Oven, for boys.

    It would be priceless to give him that with a marinade recipe from you that will knock his socks off!

    Say yes! Please!?!

    Jen

    Reply

    • Haha, I LOVE it!! Now, anytime I get requests for a copycat of some restaurant item, I have to say this from the start: Unless I’ve eaten at that same restaurant and have tasted that same dish, I can’t even attempt to duplicate its flavor. All I can do is experiment and make my own version that I think tastes good. That I can do! Pollo a la Brassa is actually on my (very long and running) list of things to get to.

      Boy, would I love to have a commercial rotisserie grill, too! I mentioned that to my husband a few months ago and he just gave me the proverbial “uh-huh, honey”, which is another way of saying “we already have more kitchen gadgets and appliances than I can deal with and one more – especially that large – will send me over the edge!!” So yes, this will be an oven-roasted version ;) Thanks for the request, Jen!

      Reply

      • Yipee! Ooo, I can’t wait! Anything that will oven roast can only be enhanced by a Ronco Rotisserie. :::koff::: (Do you think those things really do the job? I haven’t had one to know.)

        Reply

        • I’ve never used one, either. But you’ve got me wanting one all the more! I may just have to add that to my Christmas wish list and write Santa a really nice letter ;)

          Reply

          • Dear Santa: I am not sure if you take requests by proxy or not, but I figure I’d give it a go. You see, there is this really nice lady, who has a really nice husband, and some really nice kids who has a modest request for Christmas this year. Her name is Kimberly, and while in the course of doing good for all of us budding home cookery enthusiasts, she has found that she would like to have the Ronco™ Showtime 5500 Stainless Rotisserie (that sells for a mere $199.00 according to the Ronco website.) This model even cooks TWO chickens at once! She would be able to feed her family AND her neighbors in need, right? I have requested that she work out a recipe for me that I want to then give to my husband for Christmas (I changed my mind and don’t want to give this to him on his birthday that is right before Christmas) and she has agreed. It sure would be swell of you to maybe giving this to her. She’s been good, I swear. Just read her blog, you’ll see. Maybe she’ll even make you some super duper tasty peppermint cookies for you for when you visit the kids. Thanks, Santa! You’re the BEST! [ How was that, Kimberly? Think he’ll buy it? :D ]

            Reply

            • Hahahahahahahaaa!!! That’s pretty dang good!! Thanks for composing that for me! I’ll add one more element at the very end of letter and then it may just do the trick: “P.S. Please keep in mind, dearest Santa, that with the ability to cook TWO whole chickens at once, there will be plenty of that succulently tender, moist, and crispy chicken for YOU to fill your tummy AND for leftovers to take with you to work!” ;)

              Reply

      • …lol, and another thing. The marinade is full of spices and herbs. I can tell it’s been brined/marinated. The coating/marinade also seems to stick to the skin even through the roasting process. It is fragrant, too. I would loosely describe this as herbaceous, savory, well spiced (without being overly spicy from capsicum), somewhat salty, and just as juicy as one can imagine. The skin is beautifully crisp, too. Oh, it is traditionally served with a trio of sauces. Green sauce (smartly sporting wonderful jalapeno), a white mild mayonnaise-y sauce, and a yellow eggy flavored sauce. I am so unfamiliar with the Peruvian spice profiles that I just can’t figure out what is going on. They also have a spiced vinaigrette that I wish I could buy by the bottle. Same mysterious mastery going on there, too. lol Have I mentioned the black beans over this Peruvian fried rice? It’s some sumptuous combination of herbs that I cannot vet. I am having problems with this flavor profile like I had with this Afghan spinach dish that included “sabzy” they told me. Never in a million years would I have figured that there would be spinach, onion, dill, and cilantro, and other spices combined to create the flavor that instantly stole my heart. I had zero experience with cilantro, spinach, and dill together. In my head, they simply do NOT go together. Oh, but they do. It is my favorite spinach dish! I can put certain flavors together in my head and know it will be wonderful… but others, I simply can’t do it.

        Reply

  54. Thank you for giving me a laugh-out-loud moment! If Santa doesn’t honor a request like yours, then he’s really a mess, and not who we think he is…

    Reply

    • Just when you think a “Dear Santa” letter can’t get any more perfect….yes, THAT line will go in fine print at the very bottom with a “*” next to it as follows:

      * If you don’t honor a request like this, then you’re really a mess, and not who I think you are…

      Perfect. I think it’s finally complete. A little sugar and spice mingled with a touch of grit and blackmail. Thanks, Susan.

      Reply

        • Not such a bad thing as long as there are diamonds in them, right? ;) Not that I’m a big diamond fan, but we could certainly pawn them for a REALLY nice commercial-grade rotisserie!

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  57. I recently had the most fabulous fish tacos at Sloppy Joe’s in Key West. They were made with Mahi Mahi but the white sauce made the entire meal! It was creamy with a slightly spicy cilantro taste. I would love to recreate it. Feeling daring?

    Reply

  58. Chicken in Satay Sauce. As much as I try I cannot seem to replicate the smooth and somewhat spicy sauce and the perfectly cooked chicken that I have tasted in one of my local chinese restaurants. A lot of recipes seem to add the sauce after cooking the chicken but I can’t tell if that is how the dish I like is cooked.

    Reply

  59. Please make an EGGLESS Cake and Cookies which will be as Superb as they are with eggs.
    Here I have to make EGGLESS for religious reasons.
    Thanks a ton!
    Cheers!

    Reply

    • As good as they are with eggs? Oh, that’s a challenge! I must admit, that one really isn’t up my alley. I just did a Google search for “eggless cake recipes” and a ton of them showed up. Amit, I think for this one these Google search results will be your best bet – and you’ll have a large variety to choose from. Still, thank you and I’m happy you’re on board here!

      Reply

      • :(
        Yeah without eggs is tough.
        Can you tell me How can I get rid of the Smell of the eggs from Cakes and cookies.
        I tried many methods read on internet but they hardly work.
        Do you have any idea for getting rid of Egg smell?

        Reply

        • Amit, honestly I’ve never noticed an egg smell. But everyone’s sensitivity to the smell of certain things is different. I’m assuming you’re using fresh eggs and so I doubt there’s really anything you can do about the smell. Sorry! :(

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  60. I’d love to see your take on the Northern Finnish reindeer stew, the kind cooked with beer.
    I’m a Finn myself and have eaten this dish around the country, it can be wonderfully full of flavor despite the lack of spices (except now rosemary, black pepper and sea salt) – but the recipes I have found online seem to lack something, and are much milder in flavor. I have seen deer and even beef versions as reindeer tends to be quiiiiiite expensive these days.
    We Southies don’t know how to cook this dish sadly!

    Reply

    • Hi Edla! That sounds intriguing indeed and I would love to tackle something Finnish! You know, reindeer meat was readily available in Germany, but I’ve never seen it for sale here in the U.S.. It appears that in order to achieve the special flavor of this stew, reindeer meat and a generous amount of reindeer lard are required. Any substitutes (beef, pork lard, etc.) wouldn’t taste anything like it’s meant to taste and substituting with beef, for example, would simply result in a more or less typical beef stew that you can find anywhere. If I ever visit Finland, which I would love to do, I’ll definitely look this dish up!

      Reply

  61. Dearest Kimmy,
    So, it is now fall in Washington, which means crisp mornings and chilly nights. Now I am looking for festive hot beverages! I would love to know how to make a delicious salted carmel mocha for me, and a rich creamy hot chocolate for my boys!!!

    Can’t wait to get your take on what I know will become a loved family go to!!

    Danette

    Reply

    • Oh noooooooo, I’m not a coffee drinker!! Ohhhh, I can’t stand having to turn down requests!! Any non-coffee requests, my dearest, dearest Danette?

      Reply

  63. Hi! I just came across your website and am so excited! I feel like I found a treasure! I love cooking American and Asian cuisine for my family, but am excited to venture into some new cultural food from your library! Thank you so much! So here is my request: There is a restaurant called Zen Bento in Eagle, Idaho that serves a Ginger-Soy sauce with their bento bowls. It seems to be oil based and served at room temperature. I don’t believe it is cooked, and it has the consistency of a vinegrette. It has a sweet and tangy flavor. It has some mysterious black flecks in it as well…doesn’t seem to be pepper. I have tried multiple times to emulate this recipe since we’ve moved from Idaho, with a major fail each time. So, with your multi-faceted knowledge of flavors…I was hoping maybe you could come up with something!

    Reply

    • Hi Ashley, and welcome! I’m equally excited to have you on board! Thank you for your kind and generous compliments. I hope the bubble won’t burst completely once I make this small confession: I’ve never had bento! I know, I know. Truthfully, I haven’t had a whole lot of Korean food period. Ah, don’t unsubscribe to my blog!!! Hopefully as you try some of the recipes on here I will be restored to your good graces. And yes, I will commit to better familiarizing myself with Korean cuisine :) Again, welcome!

      Reply

    • Hahahahahahahaaa!!!!! Oh man, please take pity on this poor Bento-ignorant soul! My Japanese friends are going to kill me, so if you don’t see any new recipe posts in the next few days you’ll know why! :)

      Ashley, come baaaaaaaaack!

      Reply

  65. I certainly hope they don’t kill you! We all make mistakes and if that’s the worst one you ever make, I would envy you. :-)

    Reply

  66. My German grandfather (Opie) made a fantastic Koenigsberger Klops. Unfortunately he never wrote it down. I have used classic recipes that I have found but they are not quite the same. They all have a cream sauce but I remember his being more brothish. I would love to see a version from you…cream sauce or not. Thanks Glenn Oakley

    Reply

    • Hi, Glenn! I love that dish as well! You know, the only versions I’m familiar with are more creamy. It’s not supposed to be a “heavy” or thick creamy sauce, but it’s more of a broth-based sauce with cream in it. So, brothy-creamy :) Thank you for reminding me about this dish – it’s a classic that I haven’t made in a long time, so it’s long overdue! Thanks for your request!

      Reply

    • Hi Kathy! Yes, speaking of which, I go crazy every time I drive past someone’s yard and they have trees laden with apples just going to waste!! My Whole Wheat Gingerbread Upside-down Pear Cake can be substituted with apples. Yes, there’s quite a bit of sugar in it, but even health-conscious people have to enjoy life occasionally, right? :) Another recipe using apples that I love is the South African Bobotie – it’s one of my favorite casseroles. There’s also the Andalusian Gypsy Stew which uses pears – another Fall fruit – along with a TON of other healthy fresh produce. And then of course there’s the 24-hour Crockpot Apple Butter which really allows you to use up your apples – and then enjoy them the rest of the year!

      Reply

  68. Can you please try and help me figure out how to make BJ Brewery’s signature vinaigrette they serve with their mini bites bruschetta! I love that stuff and can not figure out their ingredients.

    Reply

    • Hi Monica! I’ve never had those before so unfortunately don’t know what they taste like – but I’ll bet they’re yummy! Have you tried doing a Google search? If you Google “BJ Breweries mini bruschetta copycat recipe” it looks like there are at least 3 different recipes to try. I don’t know how closely they resemble the real thing, but they may be a good starting point.

      Reply

      • Thank you I will see what come up with! I look forward to following you on pintrest and Facebook! Your recipes look awesome!

        Reply

  69. I would love a recipe for Meringues with custard filling. My mother in law had some about 10 years back and we have been searching all over to find them since with no success. It would be great if I could make her some.

    Thanks

    Reply

    • Hi Beth! Those sound intriguing – and I like to be intrigued! :) Can you describe them in a little more detail? (Were they individual-sized, cookie-shaped/round mounds, a large roll, was the custard completely enclosed or more open-faced, what flavors and colors, etc?)

      Reply

  70. I had a Peruvian dish called choncholi and it was served with a very peppery, milky looking dipping sauce. The sauce was not thick, like ingredients were added to a water. Do you know what this would have been? It was about 15 years ago and I’ll never forget it! The restaurant doesn’t have a website, I’ve tried Googling it…nothing.

    Reply

    • Hi Monica! You know, I’ve never heard of it. I asked a Peruvian friend of mine about it and she’s never heard of it either. Sorry I couldn’t help! My friend’s going to ask a couple of her friends in Peru and if I get any information about it I’ll post a follow-up comment.

      Reply

  71. Hi I’d like to bake chocolate muffins filled with peanut butter and honey, have you gotany recipe or advice for me? Maria

    Reply

    • Hi Maria! Those sound yummy :) Have you tried muffins like that before or is this an idea you’re wanting to put to the test? I’m not sure how well the honey in the center would hold up. I haven’t tried it yet, but I’m thinking it would melt and just seep into the muffin, possibly leaving a bit of a crater in the center. The peanut butter would stay in place though. Maybe a peanut butter filling with a honey buttercream frosting?

      Reply

  72. Just wanted you to know that the Roasted tomato herb bread was a hit at the Thanksgiving dinner today!!! I made it, let it cool completely :), sliced it, froze it because I had to go out of the country for a family reunion. Heated it today and it was just as fresh and aromatic and delicious as when first baked! You are amazing!!!

    Reply

    • Carmen, as many times as you’ve made this you have officially become the expert Roasted Tomato & Herb Bread maker! :) And that’s how it should be since it’s “yours”! I’m so thrilled you like it and that you put in the request for this recipe in the first place. That is so good to know that it freezes well. I hadn’t tried that but next time I make it I’m going to make an extra loaf to freeze. Thanks for putting that to the test and for letting us know! Hope you had a lovely Thanksgiving with your loved ones – enjoy the rest of the weekend. – Kimberly

      Reply

  74. Hi, I would really like to have a recipe for a Lemon cream cake…like the one served at Olive Garden ..it is light and just the right amount of lemon. Have any recipes?

    Reply

    • Hi Melanne! I’ve never had that at the Olive Garden and don’t currently have any recipes for a lemon cream cake, but you’ve piqued my curiosity :) I love anything with lemon – I’m adding this to my list. Thank you!

      Reply

    • Greetings, fellow Washingtonian! I love the idea of a pear creme brulee! Something elegant and delicious. I’ve made a note – thank you for the suggestion!

      Reply

    • Hi Fatima! That’s a great question. It depends on the particular dish, but as an example, if the dish calls for chicken or beef stock, I would simply increase the amount.

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  78. My husband grew up in Norther Minnesota and his mom used to make hamburger gravy. I know it’s simple, just brown hamburger and add milk or cream, but for some reason it never turns out right. If you have a recipe similar to this I would love to have it! Your recipes are amazing!! I made the hot and sour soup recently and it was better than restaurant quality!!

    Reply

    • Hello and welcome! I definitely understand what you mean about the gravy. It’s often so hard to replicate those beloved recipes we grew up with – sometimes it requires that good ol’ “home air” as the final touch to turn out right. I don’t already have a recipe for it, but it sounds like something I would enjoy – thank you for the request! My husband’s father and grandparents lived in Minnesota for a while (played baseball there) and he still has family there. Beautiful state. I’m thrilled to hear you tried and enjoyed the Chinese Hot Sour Soup! I hope you’ll visit frequently. Best, Kimberly

      Reply

    • Hi Cassie, you got it! Coincidentally I just recently made pupusas and the all-important cabbaage slaw! I didn’t take step-by-step photos though, so I’ll probably need to wait until I have time to make the dish again and take all the photos before I post it. Or I may decide I’m too lazy and just post the recipe with the finished dish pics. We’ll see. Thank you for your request and stay tuned!

      Reply

  81. Would love the choc almond quinoa cake recipe. Have a birthday girl who is a very healthy eater and would love to surprise her with something special. Thks. Pat

    Reply

  82. Hi Kimberly,

    This might be a pretty easy request. After baking for my boyfriend for 5 years, he finally told me that the only type of muffins that he likes are Bran Muffins. Haha. I have tried several recipes but they seem to just come out blah. I even try to mix them with fruit or nuts to add some flavor (bananas, blueberries, raspberries or walnuts) but find the base recipe for the bran mixture has just been mediocre. I was hoping you might have a stellar concoction that you use to create delicious Bran Muffins.

    By the way, I recently came across your site and absolutely love it. It has so many great options for healthy meals that aren’t your standard grilled chicken or fish. I have already made 3 or 4 dishes in the past week and have loved them all.

    Kelsey

    Reply

    • Hi Kelsey! Welcome! I’m thrilled you found my blog and have already made several recipes. I’d love to know which ones – if you get the chance, leave a quick comment on those recipe posts, would you? I’m always so happy to get feedback on the recipes people have tried. Your request is a good one! I’ll definitely add that to my list and experiment to see if I can create some bran muffins that are especially good. Thanks for your request and for your kind words. Best, Kimberly

      Reply

      • Hi Kimberly,

        That’s great news that you are going to experiment with the muffins for me. So far I have made your perfect dill salmon, jambalaya, mango chutney and the pulled mango chicken sandwich, which are all very tasty. Tomorrow I will be making the bacon & pineapple quiche and thought I would try the polenta crust with it, as I have never had it before.

        Kelsey

        Reply

        • That’s awesome! You’ve made a nice variety of things and I’m so happy you enjoyed them! Thanks so much for the feedback, Kelsey!

          Reply

    • A very guaranteed mayhaps, Jacquie! One of my favorite dishes! In the meantime, until I get to the Sauerbraten, you would enjoy this Dutch Hachee. Not the same thing, of course, but a similar flavor profile and a fantastic stew in its own right…just you tide you over :)

      Reply

  84. Thank you so very much! I am in a fun cook-off and I drew Sauerbraten! I love the dish but have never tried making it. I did see the dutch hachee and it looks amazing! Again, thank you and I LOVE YOUR BLOG!!!

    Reply

    • Thanks so much, Jacquie, I really appreciate that. I don’t know if I’ll be able to get to that Sauerbraten in time for your cook-off, but good luck with that and I’m sure it’ll be a winner! Several days of marinating is key – don’t be afraid to do it, the high vinegar content will keep the beef perfectly safe. Best, Kimberly

      Reply

  85. How about a really good South Indian (specifically Tamil Nadu) biryani? I have been on a futile hunt for so long for awesome biryani with the flavors you can only get from true biryani joints or sometimes even off the beaten path places! I mean the type where the garlic, spices and perhaps even pandan leave flavors just permeate your palate as well as your hands if you eat the traditional way with your right hand.

    Reply

    • That sounds wonderful, Latha! I’ve been wanting to post a biryani recipe for quite a while and this was a good reminder. There are a lot of variations of biryani and I’ll see what I can do about recreating an authentic version from Tamil Nadu. Thanks for your request! Best, Kimberly

      Reply

  86. Hi Kimberley,
    Love your blog especially the way you stay true to traditional recipes – I made your Bahraini machbous and it was just like the machbous I had growing up there. My father said it was a trip down memory lane, so thank you for that. Anyway here’s the challange – to turn back the damage on an age old and much maligned recipe – Chilli con carne. What say you?

    Reply

    • Thank you very much, Marcus. I’m so thrilled that you and your father, having tasted the real thing in Bahrain, both approve. Now for you challenge :) With so many variations of chili con carne, can you be a bit more specific? From what I understand, chili (as we know it in the U.S.) doesn’t exist in Mexico, so we’re not after an “authentic chili” per say. I had to laugh when I recently came across this definition of “chili” in an old 1959 Mexican dictionary: “Detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York”! Still, I love a good chili :) Now, for the chili con carne, I’ve seen so many variations of it – some with beans, some without, some with ground chuck, some with steak. What kind of chili con carne are you after?

      Reply

  87. I suppose I was after something pseudo-authentic, something that definitely harks back to days of southern cowboy yore, rather than a spicy bolognese which is a typical UK interpretation. Shouldn’t have called it ‘con carne’ although the reason I did was because I’m sure I read somewhere that the original latin american “chilli” was a vegetarian dish made with corn and beans the combination of which provided amino acids for a complete protein substitute, but anyway I ramble and could of course be wrong. I suppose I’ll say I’d like something pseudo-authentic and not vegetarian and let your creativity loose.

    Reply

    • “Pseudo-authentic and not vegetarian”, haha! It’s funny, my husband and I were just talking the other day that we never recalled seeing any Mexican food when we lived in England. I lived just outside of Cambridge and he was up in the Manchester area. He said up where he was they had the American Mexican food chain, Taco Bell, but I never saw one further south before. In any case, I’ve never seen a Mexican restaurant in England. So I can imagine that the home cook’s interpretation of Mexican food could be a little “off.” Well, I have a classic chili recipe here on my website that uses beans and ground beef, though that may fall under the category of the “bolognese chili” you mentioned (that’s a great description actually!). Here is the link: http://www.daringgourmet.com/2013/01/08/darn-good-chili-and-cornbread/ Texas-style chili is traditionally made without beans, just chunks of steak in a scalding spicy sauce. A compromise would be to make the chili from the link above but use chunks of steak instead of the ground beef. If you’re looking for a 100% meat recipe, I can certainly add that to my list of things to make for the site – and I’ll gladly let my creativity loose! :)

      Reply

  88. As a child, I went next door to visit my neighbor and play with her cat, Paisan. After knocking, and being invited in, I took one step into the house and had my heart stolen. By that cat? No. By the aroma that came from the kitchen. My friend’s grandmother was apparently in the kitchen cooking. I had never met her before. I was informed that she had been up since very early in the morning making sauce. I had never smelled anything so delicious in all of my life. My friend’s mom took me into the kitchen where I got to see Grandma (but not talk to very much as she didn’t speak much English as I recall) and found that she was only little taller than I was. I liked her instantly. They let me check out the pot, too. She had this HUGE pressure cooker looking thing with a twisted glass curly thing on top. I could see the sauce kick up and through that thing here and there. The scent was that of tomatoes, garlic, and some heavenly combination of herbs. I wasn’t just oregano, I would have remembered a single herbal note. I think, but I cannot be sure, that Mr. Luongo’s mom was Sicilian. I remember there being a debate about that but I can’t remember who was and who wasn’t one or the other. The sauce smelled so complex, almost like wine. I have to wonder if she had put some wine in it. I imagined it tasted deeply of tomato, but was somehow transformed from having been cooked for hours and hours and hours. The color was a deep deep red, too. I have no idea what type of tomato she used, but if there are tomatoes in heaven, that would be the kind they have up there. I never did get to taste that sauce. Oh, how I wanted to, but as a kid, you know that it is impolite to invite yourself to someone’s house for dinner. I have wanted to taste that fully developed, rich, aromatic sauce my entire life. This is not a fresh sauce. This was not a chunky sauce. This was a smooth, deep red, sauce with body. Perhaps you would consider taking on chasing this ghost sauce? I don’t know if people even make sauce like that anymore. It’s apparently a crack of dawn to late late dinner type of sauce. lol, you can kill me now for suggesting such a challenge. :D

    Reply

    • Goodness gracious, Lajoeidu! The title of my blog is daring – meaning I like to take on challenges – not “omniscient,” “omnipotent,” or skilled in the art of chasing Ghost Sauces! ;) But you have such a way of phrasing your requests – so beautifully, complete with captivating stories and detailed descriptions – that it makes is so hard to resist saying “Yes, okay, I’ll do it!” *sigh* Let me see what I can do :)

      Let me forewarn you though, this could start a small war. The Italians I grew up around in Germany, and those of Italian descent here, are very passionate (that’s putting it lightly) about what constitutes, and what doesn’t constitute, “authentic” Italian sauces. The slightest deviation could start a cultural avalanche. Wish me luck! :)

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      • You can do it! I know you can! …and I know. I am, unfortunately, not Italian. I don’t want to offend anyone either. I do, however, wish to have a really good recipe for spaghetti sauce that tastes like what I smelled. I understand if this might take a while. I just have no clue how to choose the right tomato, blend of spices, type of cooking vessel, etc. I have burned sauces. I have made sauces that were so acrid that no one wanted to eat it. I have made them too garlicky. I have made them too chunky. Basically, I just can’t get anything close to what I imagine would be that “passed down through the family/oh, my gosh” sauce. If you want to give me research tasks, I’ll even help. You are the one with the multi-cultural experience and the gift of recreation, or as it is in this case, creation. Remember, I have never actually tasted that sauce. I have thought, though, that I might try to contact our old neighbors and see if anyone was lucky enough to snag some understanding about that sauce. I know one who might be willing to share. :) Even if I do get it, I am sure that making it correctly will still present me with challenges that I might not be able to overcome. If I get my paws on it, I will send it to you IMMEDIATELY! Deal?

        Reply

        • DEAL! :) Yes, definitely send it to me if you can get hold of it. It sounds like marinara sauce. I have a really good authentic ragu di carne sauce here on my blog for spaghetti but I, too, would like a good marinara. So I’m happy to take on the challenge. And yes, the key will be finding quality ingredients. Italian tomato sauces are all about simplicity of ingredients but the ingredients must be top quality and prepared correctly. We’ll get it figured out! :)

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          • Ok, her number was disconnected…. but I think I found her on FB. I have messaged her with my request. :::crossing fingers:::

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          • Ok, I have failed to contact her. I simple cannot find her. We have “zip” to go on other than my memories. :::sigh:::

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            • Crazy timing of your comment, Lajoeidu! I’m just getting ready to head off to an international grocery store to pick up some imported Italian tomatoes for the sauce! :) Hopefully I’ll actually get around to making the sauce before too long ;) Memories can often be a little embellished/rose-colored, and while we may not quite live up to the memory we’ll nevertheless attempt to make a phenomenal Italian sauce!

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  90. I agree, memories can be that. I think scent memories are more reliable, however. Remember the smells from childhood? It’s funny what we remember. Warm lipton tea, Chrysler roses, rosewater and glycerine hand lotion, steamed spiced Maryland blue crab, Skin So Soft, Sea and Ski suntan lotion, Gee, Your hair smells Terrific!, Flex shampoo, liver, Purex dryer sheets, the cumin in almost all taco seasonings, cilantro, fresh tomatoes from the garden (…or should I say the stems), fresh picked strawberries, tangerines, clove gum, cinnamon toothpicks, the sage in my mother’s stuffing, kale cooking with onions and fat back, old bay and steaming shrimp, the savory smell of home made coleslaw, fresh peaches from the produce stand, the horror of smelling an old bottle of Chanel No. 5 as a pre-schooler, Shalimar, White Shoulders, L’air du Temps, Sweet Honesty, Zest soap, varsol on hard wood floors, bleach water at the pool, microwave popcorn, and the pine tree in the front yard. …and having blathered on about that, I’ll bet your house smells GREAT tonight and that the kids will go bonkers for their dinner. :) Your children will have rich scent memories. You cook so many different things that their scent profiles will probably dwarf their peers.

    Reply

    • So true, Lajoeidu, and all perfect examples! Certain smells can trigger memories like noting else can. And research has shown that scent is more closely linked to memories than any of the five senses and I believe it. Anyway, I’ll try to get to that sauce as soon as I’m able. Still have a little more research to do. Have a wonderful weekend! Best, Kimberly

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  91. I was recently in Germany and spent all of my time in the Swabia Region. You are correct is saying the that food is wonderful there. Everywhere we visited we were served that fabulous German Potato Salad. No it wasn’t hot and no it did not have bacon in it. Each time we had it it tasted the same – just plain good. I have searched the internet for this salad and nothing I found matches the taste. If you have a recipe for that salad, I would love if you could share it.

    Reply

    • I love, love, LOVE Schwäbischer Kartoffelsalat! As much as I enjoy the kind with mayonnaise, the Swabian-style potato salad is my favorite and there are definitely some tips and tricks involved to get it “right” – like that kind you enjoy in German restaurants. Teri, I would love nothing more than to oblige your request! :) Stay tuned!

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  92. There used to be a boxed cake mix (and icing) for carmel cake. It was discontinued about 10 years ago. It was my favorite cake!!!!! It was double layer with icing. I would be forever grateful if you could tell me how to make one from scratch (icing also). Thank you very much.

    Reply

    • I don’t think I ever saw that cake, Agnes, but a caramel cake sounds wonderful! Do you remember what brand it was? What kind of icing was it – also caramel?

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  93. Thai chicken panang curry! Spicy, nutty, creamy and full of yummy veggies like mushrooms, snow peas, broccoli, carrot, capsicum and baby corn!

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  94. I am an honorary German by association (my bf is half German) and love the food. My other in law has shared a couple of recipes with me but I wanted your take on Rouladen. Anything with bacon is a treat!! Thank you and thanks for sharing!

    Reply

    • Hilda, you couldn’t have made a better request – Rouladen is my ultimate favorite German dish! Will definitely be posting my recipe at some point, hopefully soon. Thank you!

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  95. I will definitely try your recipe. I have printed out the recipe and will be shopping for the ingredients this weekend. Many thanks!!!!

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  96. I love trying your recipes. I have a request.. I normally cook everything from scratch and stay away from processed food, but I really miss the Mother’s iced raisin cookies and the chocolate chip Angel cookies that have been discontinued… do you think you could recreate these cookies? I would love to try baking them..
    Thanks <3 Tamra

    Reply

    • Hi, Tamra! Boy do those sound good! I’ve never had either of them so perhaps you can help me out with a few more details. First of all, are they considerably different than Mother’s Iced Oatmeal Cookies (which have raisin paste in them)? Do they look the same visually as the oatmeal ones? If not, can you describe what they looked like? Also, can you describe the Angel cookies a bit more? Did they have oatmeal in them? Any particularly unique features?

      It’s always challenging to try and recreate something I’ve never had and so in these cases I simply try to create the recipe based on the description I’m given – and #1 priority, of course, is that it tastes delicious! :)

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  97. No, the Iced raisin cookie is more like a shortbread with raisins mixed in and completely dipped in a white icing. It looks more like an irregular drop cookie, not a round flat one. I found some photos when I googled. The chocolate chip Angel cookie is a very light square shaped tender shortbreadish cookie. Both yummy!
    Thanks ♡ Tamra

    Reply

    • Hi, Lacey! Awesome, I’m happy that shred of paper towel made it home safely and that you were able to find my site :) So thrilled to have you on board! Best, Kimberly

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  99. Hi Kimberly, Growing up my Gramma made a chocolate cake that had coffee in it as one of the ingredients. It was so moist and delicious, and it was topped with peanut butter icing. She would make this cake often for holidays. She also made it in a cupcake version. Unfortunately I don’t have a recipe for it & she never wrote it down before she passed.

    I was wondering if you could make a version of this cake. She was from the WW2 era & my dad grew up eating this. I would love to surprise him with some & continue the tradition. If you could whip up something I would greatly appreciate it.
    Thanks, Lorie

    Reply

    • Hi Lorie, I’ll bet that cake tasted wonderful! I know, it’s such sad thing when an old beloved family recipe is lost because it was never written down. That’s one of the reasons I started this blog – to preserve my recipes for my children and the generations of grandchildren after them. And should the internet ever be eliminated in the future, someone had better print them all out! :) Thanks for your request, Lorie!

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  100. Hi Kimberly I just found your blog so lovely! We lived in Germany for 3 years and love the country food I saw your potato salad recipe looks good but was wondering how to make the rest of a German green salad they were so good and my family loved the yogurt dressing!

    Reply

    • Hi Sherry and welcome! So happy you found my blog! For the salad, when you say “rest of” the green salad, are you referring to the traditional “Gemischter Salat” (mixed salad) they serve in German restaurants? (Where a there is often a portion of potato salad, leafy greens, carrot salad, white radish salad, etc. all on the same salad plate?) Or are you referring to just a leafy green salad with yogurt dressing? A typical German yogurt dressing (though there are several variations) would be comprised of a cup of yogurt, a teaspoon of honey, a teaspoon of olive oil, 1 bunch of freshly chopped chives or dill, a clove of garlic, a tablespoon of lemon juice and salt and pepper. Whisk the ingredients together and let it chill for at least 1 hour before serving.

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  101. Thanks Kimberly ,
    I think both salads I will make the salad dressing soon to surprise my husband!

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  102. Your granola is simply amazing. Do you have a recipe for granola bars too? The ones I have tried so far all fall apart…

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    • Thank you, Sona, I’m so glad you enjoyed them! I’m don’t currently have any granola bar recipes, but it is on my list! And I will make sure they’re ones that don’t fall apart :)

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  103. I was really excited to make this BBQ Pulled Chicken or Pork Sandwiches.I don’t know what exactly vinegar to us?I went to 3 stores to ask and everyone and they just guessed.There is apple,white vinegar?Way too many to use.What is the correct vinegar to use?

    Reply

    • Hi Dee! I realized I specified cider vinegar for the bbq sauce but not for the pork. So yes, it’s apple cider vinegar in both instances that vinegar is called for in this recipe. Thanks and happy cooking! -Kimberly

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  104. I read it again that recipe and I still didn’t see it was apple cider.So I will keep this recipe and put a note inside of
    it so I can make it again.We made it with regular vinegar.But will now try ti with apple viegar next.Is that a sweeter vinegar?And now I have another place to look for more recipes now.It’s going to be a long winter inside and that is when I like to try to cook more!

    Reply

    • Hi Dee, “cider vinegar” is apple cider vinegar. Anytime a recipe calls for cider vinegar that’s what they’re asking for. Yes, regular white vinegar is much stronger, apple cider is milder. Winter is the funnest time of year to cook…cold outside with the smell of something baking or a simmering beef stew in the house. I love it! Happy cooking, Dee!

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  105. Hi! I just found your Doro Wat recipe and will start getting the ingredients to make my own berbere. I searched but couldn’t find your injera recipe to complete the meal. :)

    Reply

    • Hi Linda and welcome! I haven’t yet posted a recipe for the injera yet but you’ll find many recipes for it online. Just be sure to use a recipe that involves allowing the batter to “ferment” for a couple of days or so to get the real thing. You’ll love this doro wat!

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  106. I’m a new subscriber, and I’m very happy to have found your blog. I’m looking for a good, authentic German roulade recipe. . . I would love it if you would post that. And it will go great with your rot kohl and spatzel recipes!

    Reply

    • Hi, Anne, welcome! Rouladen is one of my most favorite dishes ever and I will definitely be fulfilling that request!

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    • So glad you liked it, Lauren, thank you! And you’re right, thank you for the reminder – I DO need to get a chicken and beef pot pie recipe on here! :)

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  108. I eat halal and can’t find breakfast sausages anywhere! I could buy them at a breakfast place but at 1$ each, I know I’m getting ripped off. I don’t think they would need to be in a casing but would like some help with making a tasty breakfast sausage type :) THank you

    Reply

    • That’s a great request, Jennifer! I’ve actually made my own sausages in casings before (bratwursts and kolbasz) and they’re a lot of fun to make. Having casings makes a big difference in the texture and its ability to hold together. Either real or synthetic casings can be used. But sure, you could simply form the seasoned meat into a sausage shape and cook it that way, it just wouldn’t hold together the same. I’ve made a note: At some point I’ll need to post tutorial on how to make sausages. Thanks!

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  109. Hi Kimberly! Found your site looking for German recipes. Every year for the last five or so we have been changing the theme to reflect a different country. This year is Germany. We are going for Wiener Schnitzel mit Sosse, Spaetzle ( my hubby is doing a trial run of your recipe as I write this), rot Kohl, some type of salad and what I’m really looking for is a recipe for Bienenstich and Schwarzwaldertorte. I have printed off your recipes of the Schnitzel, Spaetzle, Rot Kohl and Sauce. Hopefully you can get it before too long! Best regards, Betty

    Reply

    • Hi Betty, that sounds like so much fun! I love the idea of rotating food themes. Well this year is destined to be especially good! :) Well, you’ve identified two of my favorite German desserts but I sadly have not posted recipes for them…yet. I actually have a cherished Bienenstich recipe from my German great grandfather. It’s the one and only thing he made in the kitchen :) I’m sorry I don’t have either of those recipes posted here yet, but I’m thrilled you’ll be making a few of my other German recipes. Happy cooking!

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  110. Discovered your site today and I love it! Have you tried haleem? Im trying to not use Shan boxes for spices and trying to do it myself but my cooking always comes out so bland. Seeing as you adore indian/pakistani food, have you tried making haleem?

    Reply

    • Thanks so much, Jennifer! I loooove Haleem. There are still SO many Indian and Pakistani recipes I want/need to get to and yes, this is one of them :)

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  111. I came across your blog while looking for a Spätzle recipe, which I am very excited to try. I grew up on 3 different US Air Force Bases in Rheinland-Pfalz, though we mostly lived in nearby villages. While living there we were able to reconnect with my great grandmothers family who live in a village just outside of Stuttgart. One of the things I miss most about Germany is the amazing food. I actually have 2 requests to make.

    1. Goulash Soup – it was one of my favorite things from a restaurant my family frequented, but i have never been able to get it just right.

    2. Vegetarian Maultaschen – I have an amazing Maultaschen recipe that we got from our german relatives in the Stuttgart area, but it is made with meat. A few years ago my sister became a vegetarian and i would love to be able to make maultaschen when she visits and include some that she can eat as well. I was wondering (especially because you grew up in Stuttgart and mentioned Maultaschen in the Spätzle blog) if you had/knew if there was a vegetarian kind. My grandmother remembers her mother often making something similar with cheese but does not have a recipe.

    Thank you and I look forward to trying your different recipes!

    Reply

    • Hi Melissa, and welcome! So thrilled you found my blog! It’s always nice to meet people who lived in Germany and are familiar with the food and culture. The best goulash I’ve had is the traditional Hungarian goulash, which many restaurants in Germany serve. Here is my recipe for Traditional Hungarian Goulash. I also have a Hungarian Chicken Goulash which is another favorite. Maultaschen is one of my favorite dishes ever. I’ve never had a vegetarian version. I’ve seen ones with spinach/cheese fillings but they obviously don’t taste anything like Maultaschen. They’re just cheese/veggie-filled raviolis. The thing that really gives Maultaschen their distinct flavor is the Bratwurstbrät (the filling that goes in bratwursts). So if I were to make a vegetarian version I would just use the recipe you have and simply substitute a flavorful vegetarian sausage (found in the refrigerated vegetarian section of grocery stores), finely crumbled/chopped, in place of the regular sausage. That way you’ll at least be getting some of that “sausage” flavor.

      I’m looking forward to hearing what you think about some of the recipes you try from my blog! Happy cooking! Best, Kimberly

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  112. I would love a recipe for cookies that my mother called printen . Her’s always turned rock hard , I don,t know why. Here are some of the ingredients:honey, butter,sugar,cinamon, aniseed, coriander, cloves, nutmeg , cardamon. I would like this recipe as it reminds me of my mother. Hope you can help me thanks Doris

    Reply

    • Hi Doris! Yes, I’m very familiar with Printen. They’re a kind of Lebkuchen but not quite as soft. I haven’t made these for my blog yet but they definitely make a wonderful Christmas addition – thank you for the request!

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    • Ah, that’s a great one, Terry! I actually just bought some dark rye flour a couple of weeks ago for the purpose of making some. Hopefully sooner than later!

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  115. You were going to revisit kaesespaetzle? A little onion and bacon with lots of swiss grated cheese in the iron pan? Might go nice with some of those porcinis we find here in the Northwest?

    Reply

    • Mushrooms go great with practically anything, Mark :) Yes, the Spätzle is simply laid in a buttered baking dish and topped with plenty of Swiss cheese and lots of caramelized onions – bake it until the cheese is bubbly and golden…and then devour!

      Reply

    • Hi Doris, I did respond to your first comment – look directly beneath it and you’ll see it. I get a lot of requests (not just here but via email also) and as much as I’d like to fulfill each one of them, it simply isn’t possible. I try to get to many of them but it can take a while.

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  117. Hi Kimberly. I bought myself a small present for the holidays – an immersion blender. I have made gravy, potato and squash soup as well as mashed potatoes right in the pot on the stovetop. It’s actually fun! My question: Do you have some other soup ideas for the immersion blender. I’m sure I could search around the internet, but I trust you the most! Thank you for many great recipes. Happy New Year too :)!

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  118. Thank you, thank you! I can’t wait to start. You have a great blog; very interesting, educational and fun as well. :p

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  119. Hallo! My boyfriend and I are trying to cook cultural dishes every weekend. This week: Deutsch Essen! I am studying German, so I want to be sure I have delicious and authentic recipes. We will be making your version of the Schweinschnitzel! I also wanted to make Kartoffel knuddeln. I have had it before, but now it’s my turn to make it! (I’m making it as a side dish. Is it in actuality a main dish? I wasn’t sure.) Would it be possible to acquire the Kartoffel knuddeln recipe from you? Vielen Dank!

    Reply

    • That is so fun, Lilian, I love the themed cooking! I don’t currently have a Kartoffelknödel recipe on my blog but if you google it with that name you’ll find several recipe options. Yes, they are a side dish and are eaten with gravy. Happy Cooking!

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  120. Hi Kimberly, Don’t know how but ended up on your website. Love what you’ve done. I do have a HUGE request. Often I do take out orders for CHINESE STYLE SPARE RIBS (small bite size ribs) from the Chinese Rest. The reason I say the Chinese style is because it’s not sweet just great flavor. I don’t know if you ever ordered or tasted the Chinese style version. I offered to buy the recipe but no luck. Many Asian people don’t eat sweets. If I can make these ribs i would save a lot of money.

    Reply

    • Hi Suzanne, believe it or not, as much of a Chinese food fan as I am I have never tried Chinese-style spare ribs. But your request has me intrigued and I look forward to doing some experimenting. Thank you!

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  122. Here’s a request…… Get your history right. I went to your site for an “Authentic” Hungarian goulash recipe and got the stunning assertion that Hungary’s national dish originated in………. Turkey!!!!!

    Where did you get that information??? Nothing “Authentic” about that false assertion.

    Goulash or more properly ‘Gulyas’ in Hungarian came to Hungary with the founding Magyar tribes, the ancestors of modern Hungarians who came into the territory of Hungary in the 9th Century. THese nomadic tribes needed a dish they could quickly make outside of their tents and a simple stew of beef and lamb with onions fit the bill. The pots that goulash was first made in as well as the name of the dish itself are COMPLETELY HUNGARIAN, well authenticated in the archaeological record.

    PLEASE Kimberly, correct your otherwise excellent site, so that we can fully enjoy your recipes and a glaring historical inaccuracy will be corrected.

    Thanks Kimberly,

    Paul Kutscera

    Reply

    • Hi Paul, thanks for your insights. I think we’re both correct. Here’s a little history lesson to explain what I mean: For centuries the black peppercorn was a prized spice throughout Europe, including Hungary. Mostly grown in India, trade was the method that Hungarians acquired the black peppercorn for their cooking. In the 15th century the Ottoman Turks conquered most of Eastern Europe, Hungary included, and cut off the pepper trade route to India. Up until the 1800’s black peppercorns were very difficult to acquire, accessible only to the rich, and at one point were the price of gold. Columbus tried to find a new trade route for black peppercorns in the New World and ended up discovering the chili pepper and brought it back to Europe. While it didn’t catch on in most of Europe, the Turks embraced it as a desirable way to season their food and took it wherever they traveled to trade or conquer, including Hungary. Hungary caught on, embraced the chili pepper as well, originally referring to it as “Turkish pepper” (now paprika), and began grinding it up, rubbing down their meats with it, and adding it to their goulash. Today in Hungary paprika isn’t simply something that’s “included” among the other ingredients – it’s a central feature of Hungarian cuisine and is used liberally.

      You are correct in that Hungarians were making stew as far back as the 9th century Magyar shephards. But the traditional goulash that Hungary is known for today was heavily influenced by the Turks with its central ingredient of paprika, without which goulash would be a stew like any other stew.

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  123. KImberly;

    I much appreciate your response and especially your deep affection and insights regarding the Hungarian people. Yes, We have a history marked by hardship and even heartbreak, even as illustrated in our national Anthem and it takes an astute observer to realize this. Your follow-up regarding spices and the Turks are LARGELY correct. However, be aware that the Portuguese were importing spices by the 18th Century including pepper and esp. cloves into Europe which basically ended the Muslim, not just Turkish monopoly on spices.

    Moreover, Europeans cooks since antiquity had spices and herbs which seasoned food, long before Constantinople was so weakened its spice trade collapsed and was supplanted by the Muslims.

    The thing that irked me was that your article on Goulash states that:

    “Today I’m going to share the national dish of Hungary: Goulash, or, as Hungarians call it, gulyás, meaning “herdsman.” Its origins are from Turkey and it was brought to Hungary by invading Turks and tweaked to Hungarian standards over time.”

    This is Not what you said in your follow-up and is completely in error. Goulash certainly did NOT originate with the Turks. It originated with the nomadic Magyar tribes, the ancestors of modern Hungarians who themselves invaded Central Europe in the 9th century, a full 500 years before the Ottomans set foot in Hungary. This cannot be in dispute as the historical record is unanimous in this regard. Paprika may have introduced by the Ottomans or more probably by traders like the Greeks and Serbs who plied both sides of the shifting battle lines between Hungary and the Ottomans in the 15-16th Century, but certainly Hungarians were making Gulyas for half a millennium prior to this contact. No matter what the spices, the word (and dish) are far older that 15th century.

    Thus, in the interest of accuracy and for your readers clear understanding, I would urge you to edit you website to state something like:

    ‘Goulash is the national dish of Hungary, having originated with the Magyar tribes who are the ancestors of today’s Hungarian population and who entered the area in the 9th century. The addition of paprika to this dish was probably as a result of contact with the Ottomans who invaded eastern Europe centuries later.’

    I want to thank you for your kind words regarding Hungary and Hungarian cuisine and your response to my comments. I look forward to seeing your revision and using the Daring Gourmet when I explore other great dishes to try.

    If you wish to further discuss this matter please don’t hesitate to write to me.

    Thanks again!

    Paul Kutscera

    Reply

    • Hi Paul, thanks again for your insights. Yes, I can see that I could have worded it more clearly and am happy to do so. Thank you for your support in visiting The Daring Gourmet and I look forward to your feedback as you have the chance to try some recipes. Kind regards, Kimberly

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  124. When I was a boy living in Lodi, CA, my folks would take me to the “New Shanghai” restaurant for a sit down meal every month. Our staple was what I can only describe as noodle pancakes – a plate full of flat hot noodles that were soft, not crispy fried, and oh so yummy! If you have a receipe I can use to recreate the dish I would much appreciate! We would also enjoy egg foo yung, sweet & sour pork, and a vegetable stir fry with pork, celery, and water chestnuts.

    Reply

    • Hi Mike! Those sound like some great memories. The only Chinese noodle pancakes that I’m familiar with are fried crispy to hold them together and then topped with veggies, sauce and/or meat. The ones you had, were they held together in pancake form with the addition of egg, more like a soft noodle omelet? Were they served with any kind of toppings?

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  125. Love your recipes Kimberly and keeping up with the family!! I’m in an Indian food mode, while living in Korea. Loved the butter chicken and tandori. Have you ever made Aloo Gabi or Sag Paneer…or other vegi sides from an Indian restaurant. I’ve tried Aloo Gabi three times with no real success…can you help me out!!! Its such fun to follow you and your family!!

    Reply

    • Hi Pam!!! I’m so excited to “see” you here! :) I am seriously overjoyed to know you’ve been following my blog!! I’m a huge Indian food fan, too, and Aloo Gobi and Sag Paneer are both great dishes – I’ve made a note :) What was the main obstacle with your attempts at Aloo Gobi – flavor, texture? Thanks so much for stopping by, Pam, I miss you!! Love, Kimberly

      Reply

        • Hi Diane, we have not tried Mayuri’s but thanks for the tip. Thanks also for your request for Saag Paneer.

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  126. Kim – I would love to make your recipe for Linzer cookies that I found on the internet, but I first need to find a set of cookie cutters that are like the ones in the photo. Heart shape bottom with heart shape top with heart shape cutout and the same for the star and the oval. I can’t find anything but round cookie cutters on the internet. Can you help me find the ones you used in the photo? Would appreciated any help you can offer.

    Reply

    • Hi Cristy, unfortunately the brand discontinued the ones I have! The brand is Progressive International (click the link to see the ones I use), but as of this moment there is only one used set and the price is ridiculous. Oh wait, I just found it on eBay! It’s new and the same price I originally paid for it on Amazon! On eBay type in “Progressive 24 Piece Cookie Cutter and Stencil set” and you’ll see it. Happy baking!

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  128. I have a request. (But 1st a suggestion..you should be the DARLING Gourmet, especially for this request bit) I have been looking for a Prune Kuchen recipe. I know it has prunes and sour cream in it but that’s all. My German/Swiss grandmother made it and I have searched everywhere….can you shake your recipe tree and see what falls out? Thanks and so enjoy your site. Nancy

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    • Hi Nancy and thank you! Was it specifically prunes or was it made fresh plums? Pflaumenkuchen (plum cake) is very popular throughout Germany. Also, was it an open-faced cake with the plums on top? Did it have a streusel crumbs on top?

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    • Hi Diane, it must be a super good soup. What are its distinguishing characteristics – what sets it apart?

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  132. Hi, I quite enjoy your recipes i’m an Australian of Finnish & German descent with roots in Thüringen i was wondering if you could make a Thüringer style Kartoffel Klöße. i recently made my own variation of a cottage pie with a Croatian twist i used 500g (1 pound) pork mince, 1 red capsicum, 250g (1/2 pound) Mushrooms, 1 large carrot & 2 small white onions, cooked the mince then sautéed the veg & added 500ml (16.9 fl oz) water & a packet of ; http://www.podravka.com/brands/products/food-seasoning/cooking-aids/fant-stuffed-peppers-and-cabbage , i had the packet so i thought i’d use it although there are many traditional stuffed pepper recipes or “punjene/pujena paprike” , i then added the contents to a baking dish topped off with mashed potato & baked it in the oven @ 392 F for 45mins. I would like to see your take on it as there are many possibilities such as using cabbage or rice & without the seasoning packet of course ;) Grüße aus Australien.

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    • Hello, James – Thüringer Kartoffelklöße, you got it! That’s one I’ve already got earmarked to make. My mom lived near Thüringen for several years as a child and though Semmelklöße are my personal favorite, hers are Thüringer Kartoffelklöße and I’ve been meaning to post my recipe for them for a while. By the way, those stuffed peppers you made sound fantastic. Greetings to Australia!

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    • James, that video is hilarious and a prime example of the kind of footage that crawled out of the 80’s in Germany and Austria! :)

      A request accompanied by poetry, I like it! I’ve made another note to make the Thüringer Kartoffelklöße – and yes, these will be the wooly, not stoney, versions ;) Thanks for the request!

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    • Brooke, this is one of the best requests I’ve received! Chipotles en adobo make such a big difference flavor difference and you’re right, depending on where you are they can be hard to find and the alternative of purchasing them on Amazon is a pricey option. I’m totally digging this request! Thanks and stay tuned! (I can’t guarantee when I’ll have it completed, so the best thing to do is subscribe to my blog so you’ll be notified of upcoming recipes)

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  135. If you could make any of your posted recipes grain free, I would greatly appreciate it. My husband is on a medically restricted diet that eliminates grains (as well as dairy, refined sugars, and most complex carbs — very close to “paleo”). I have been trying to adapt some of our favorite recipes (with mixed results), and would appreciate any help you could provide.

    Reply

    • Hi Terry, I have a ton of grain-free recipes on here. Are you looking for something in particular?

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  136. Dear Kimberly,
    I just tried a recipe for Hummus and the homemade Tahini paste, and I got to say it was truly fantastic!!! I was so frustrated I didn’t know how to do it, but searching on the Internet, I came to your blog. It was so easy to follow, great pictures and the result was soooo good! My husband didn’t even liked hummus, until now! So I’m already registered for upcoming recipes!!
    I’m curious to ask: do you have a recipe for cookies called “Zimsterne”?
    My family and I make this sort of game when the soccer World Cup is on. We investigate about the gastronomy of the different countries from group to group. In this way, we have ended up cooking, learning and finding new flavors from around the world.
    Once, that Germany was playing, I got to make the dessert and wanted to bake these cookies, but came out all wrong. Did not reach the consistency needed to cut the stars out and was really frustrating. Do you have this recipe or have you bake them by any chance?
    Looking forward for more of your recipes, kind regards from Guatemala!

    Reply

    • Hello, Alejandra, and greetings to Guatemala! That’s wonderful, I am so thrilled to hear the hummus and homemade tahini paste turned out so well and that your husband has even converted to hummus as a result :) What a great tradition you have for the World Cup, I love it! Yes, Zimtsterne are some of my favorite German cookies. I don’t currently have them published on my blog, but will in the future. In Germany they’re eaten at Christmas and I was going to post them to my blog this past Christmas but didn’t get around to it. This Christmas I definitely will :) I do have a recipe for German Nussmakronen (Hazelnut or Almond Macaroons) and they taste almost identical to Zimsterne, just a different shape, no glaze, and a much lighter consistency. But yes, I do need to – and will – publish my recipe for Zimsterne. I’m so happy you found my blog – welcome! :) Best, Kimberly

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  137. Kimberly, I really like your blog! An Indian friend asked if I had gone to an Indian store when I let her taste your Indian Mango Chutney! That’s a compliment for sure…. My daughter and I have changed the way we cook after reading your husband’s post on healthy oils. So, I have two requests: #1 It would be nice to know which healthy oil you would use for your recipes. The flavors are different, but we are now usually using avocado oil for everything. #2 I would love to have your input about what you do with your kids in the kitchen. Next week I will try sprouts with my granddaughters (15 months and 5 years old). Thanks for the idea.

    Reply

    • Hi Deborah, I really appreciate the compliment, thank you! Yes, I’ve debated whether to specify the oils I use in each recipe and haven’t simply because I don’t want to turn anyone off from the recipe because the oil listed is expensive or seems inaccessible. For that reason I’ve just kept the specified oil general. But the oils I use the most for cooking are avocado and coconut – and of course butter :) – I also use ghee for Indian, and for baking when I’m not using butter I’ll occasionally use olive oil depending on the temperature of the oven, and will occasionally use avocado oil in baking, too. The best price I’ve found for avocado oil is as Costco (only $9.99 for a large bottle, 500 ml I think), and the best price I’ve found for coconut oil is Trader Joe’s (their coconut oil has also passed numerous quality tests).

      My kids in the kitchen: My kids are very energetic! They’re just barely 3 and 5 and by themselves do much better with kitchen tasks but when they’re together, which they almost always are, it’s chaos much of the time :) So while I try to involve them as much as possible because I think that’s very important, it’s limited to very simple tasks like stirring, using an electric mixer, sauteing onions/veggies, scooping cookie dough and putting it on the cookie sheet, using measuring spoons and cups to add various ingredients, etc. Nothing too complicated. They really love helping in the kitchen and of course in time they’ll graduate to other tasks. Have fun with your granddaughters!

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  138. Hi Kimberly
    I am really enjoying your blog, please help me to make the perfect baked chicken breast, tried numerous times but always end up with mussy or dried out chicken.

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  139. Hi Kimberly,
    I am visiting your blog quite regularly. You have a lot of recipes that take me back home and I love it. I was born in raised in Germany (Ludwigsburg). I haven’t had real cravings for anything in specific, there are a few recipes that we make often. There is one dish that I have not tried though. Have you ever made “Maultaschen”? I reeeeeeeeeeeeallllly miss those. Would love to hear from you.
    Thanks and have an awesome day :)

    Reply

    • Hi Patricia, I’m from Stuttgart and actually lived for a couple of years in Ludwigsburg as well. Maultaschen is one of my all-time favorite Swabian dishes and I miss them so much, too. I’ve gotten several requests for this and am hoping to get to it before too long. So keep visiting, or better yet, subscribe to my blog (upper right on screen) so that you’ll be notified as I publish new recipes.

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  140. i JUST SAW YOUR RECIPE FOR UPSIDE DOWN BANANA BREAD-I SEARCHED HIGH AND LOW ON THE SITE BUT COULD NOT FIND THE INGREDIENTS-PLEASE LIST/SEND THEM TO ME-MUCH THANKS

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  142. I love your site and have recommended it to so many people! Tonight we’re trying Indonesian-style Chili Peanut Coconut chicken because it keeps popping up on Facebook and making me hungry, and the same goes for the Marzipan Cherry Streusel cake which is on my to-do list for Sunday :-) I hope they come out as good as yours!

    I hope I’m not being too cheeky by making two requests. My other half also comes from Baden-Württemberg and misses his mum’s cooking, so they’re always bringing us over Maultaschen and Spätzle to keep in the freezer. I don’t suppose you have recipes for home-made Maultaschen, or for Käsespätzle? I’d love to have a go at fresh Maultaschen but I just don’t know where to start! Thanks so much for sharing all of your wonderful recipes :))

    Reply

    • Oops I should have scrolled up just a little further, I see someone else also requested Maultaschen! Clearly there’s a demand :-) Interesting I was just in Ludwigsburg and Stuttgart at the weekend myself, how funny!

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      • No problem, Victoria! That’s so funny that you were just there! I’ll tell you, I am so homesick and you were so lucky to be there! :)

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    • Thanks so for the compliments, Victoria, I really appreciate it and thanks for sharing it with your friends! Yes, Maultaschen are absolutely on my list :) Thanks for reminding me about the Käsespätzle, I really do need to post that because it’s so delicious! For the time being though, it’s very simple: All you do is make the homemade spätzle (it’s on my blog), you caramelize a bunch of onions (the more the better I always say!). Then you put the spätzle in a lightly greased casserole dish and toss with a few of the onions and a bit of shredded Swiss cheese (Emmentaler is the best), the sprinkle the top with a bunch more shredded Swiss cheese and sprinkle over the caramelized onions. Then bake it until the cheese is melted. There are a few variations of käsespätzle, but that one’s my favorite. Happy cooking!

      Reply

  143. Kimberly,
    I just subscribed to your newsletter so I will be notified the moment you publish your maultaschensuppe recipe. I was going to make a request, but when I read through all the requests and saw 3 or 4 people before me asking, I figured I would just piggyback on theirs. After living in Stuttgart for three years and ordering it wherever I went, I miss it more that I could ever have imagined. Please, don’t hold out on us any longer!
    I will be trying your schnitzel recipe this weekend for a group dinner thing we have going. Last month was French and this month we are hosting Oktoberfest! I’m sure you’ve been to a Bad Cannstatter Volksfest at least once in your day!

    Reply

    • Hi Rob! Oh yes, believe me I regularly crave Maultaschen as much as you do! :) While I do make them homemade here out of necessity, I sure do miss the convenience of picking up a few packages of them at my local Aldi in Germany. And yes, the Bad Cannstatter Volksfest was an annual tradition, I don’t think I ever missed a year. My Oma and Opa actually lived in Bad Cannstatt for close to 40 years. I remember my Opa always bought geräucherter Aal (smoked eel) at the Volksfest, one of his favorites. While it smelled okay I could never bring myself to try it ;) I just stuck with my Volkfest favorites – Wursts, candied nuts, cotton candy, and Türkisher Honig which I’ve never seen anywhere else and miss a lot!

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  144. Home made means you have a good recipe…POST,POST,POST. And I second you on the Fest Favorites, minus the eel as well (of course). But what I couldn’t get enough of and had to search the entire Fest grounds for the right vendor was the schweinsteak sandwiches. The meat had to be cooked over a wooden fire grille and placed in just the right brochen. Otherwise, keep looking. and good luck finding as good a mustard. Damn, now I’m really missing it.

    Reply

    • I can’t promise the timing (hopefully sooner than later) but I’ll post it, I promise! Oh I know, the schweinsteak sandwiches! Agreed about the mustard, I have to either buy mine online or, fortunately, there’s a German deli not far from where I live where I can get it.

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  145. I have been trying to find a way to recreate fesenjan from my favorite Iranian restaurant. Would you be interested in giving that a try? :)

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  146. You have to try ‘Haleem’, it’s a north Indian delicacy but is widely popular in Pakistan as well. I really hope you give it a shot, if not Haleem, you could also give ‘Nihari’ a shot. You’d absolutely love it.

    Reply

    • Farah, I love haleem and have been wanting to publish the recipe on my blog for ages, thanks for the reminder!

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  147. Hello Kimberly,
    Any chance that you’d be willing to put together a recipe for Maultaschen? Being descended from Swabians, I am always craving them. The local German restaurant has them, but they’re expensive and not as good as what I’m used to. I tried making them one time from my Original Schwabisch cookbook, but they had you use whole wheat flour for the dough and it didn’t quite turn out right. I later learned that European wheat flour is a bit different than what we get in states. Still, I’d love to have a tried and true recipe from someone who knows, and your recipes never disappoint!

    Reply

    • You’re too kind, Steve :) Maultaschen are a personal favorite of mine as well. That is really strange that the book called for whole wheat flour – that is never, ever used in Germany for Maultaschen. Wheat flour is the same in both places, the difference is how finely it is ground. You can get a variety of wheat flours in Germany, all of different degrees of fineness. Yes, I’m long overdue to publish that recipe and I’m hoping to have some time to get to it sooner than later.

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  148. Hi Kimberly, this is Doris from Germany, I commented a little while ago on your Hunter`s style gravy. I have another comment for you which my mother, who is from the Swabian Region (Schaebisch Hall) used to make for us. My brother and me always got into a battle over it. My mother would make the Spaetzle or any other type of pasta and then she would melt some butter, add bread crumbs, it would still be some kind of liquidy and brown it. Then she would pour it over the spaetzle, spaghetti or whatever noodles we would have. I still love it, because this is a dish on it own, soooooo delicious.

    Reply

    • Hi Brian, the link to the recipe for the custard is in the recipe box for the Spotted Dick. Scroll down to the bottom of the Spotted Dick post to the recipe box and you’ll see the link for the custard recipe.

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  151. whoa, I just realized you are missing a major recipe :) A challenge too, perhaps? How about *authentic* cabbage rolls :) With meat, not that loser vegan stuff :)

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    • Another great one, Travis, thanks! And vegan? C’mon, I’m too German for that ;) As the saying goes, “Wenn schon, denn schon” (i.e., if you’re going to do it, do it right and do it all the way).

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  152. I’m so glad I recently found your blog! I made your Schnitzel and Spaetzle this past weekend,and they were both HUGE hits with family and friends! And then I saw that you will consider requests? Fabulous! Would you consider a recipe from Sachsen? If so, please, PLEASE help me with a recipe for Dresdener Eierschecke adapted for an American kitchen. I have such fond memories of Eierschecke from the months I lived in Dresden, and it would be much easier to introduce it to my family if I make it than it would be to take them to Dresden (although that would be wonderful!). Any chance you might take on Eierschecke? Vielen Dank!

    Reply

    • Fantastic, Laura, I’m so glad you all enjoyed them, thank you! Eierschecke is a great request, especially the Dresdner version – delicious! The thing about trying to make desserts like those here in the U.S. though is that they’re made with quark, which is really challenging to find here. Many Americans suggest substituting a combination of ricotta cheese and sour cream and it’s not the same thing at all. It’s not difficult to make quark yourself, but it does require buying some specialty products like a mesophilic cheese culture in order to make it properly, which most people don’t want to have to bother with. Have you had any luck finding quark in your area?

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    • Hi Rosemarie, I haven’t published a recipe for them yet but I sure do love eating them :)

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  154. Hi Kimberly. Three requests: 1. Pickled onions. I just found a great recipe for barbacoa beef for tacos and those would be perfect with the beef and cojito cheese. 2. Mulligatawny. My husband is English by birth (Sheffield) and is always asking me to make this. The recipies that I’ve found vary widely. 3. Treacle pudding. I’ve made it with golden syrup but I always find it a bit dry.

    Reply

    • Those are awesome requests, Kim! I can’t promise I’ll get to all of them (though I’d love to because they’re all right up my alley). But be sure to subscribe to my newsletter so that if I do get around to any of them you’ll be notified of it :)

      Reply

    • Hi Pauline, I made the dish, did the photo shoot, and once I’ve finished with some other items on my blogging “to do” list, I’ll be publishing it :) Be sure to subscribe to our newsletter and that way you’ll be notified the moment the recipe is published!

      Reply

  156. Hi Kimberly!

    Just curious if you had anymore South American soups/stew dishes? Really been enjoying all the stuff you’ve posted before….cheers!

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  158. I am from German descent and remember my Oma making honey cake at Christmas time. I would love to find a recipe for this if you have one.You would slice it and slather butter on it. Oh so tasty. I recently made your marzipan, delicious and so easy to make. I will never buy again when I can make my own.

    Reply

    • Hi Yvonne! Yes, I’m familiar with German honey cake. Do you remember if the version your Oma made had nuts or dried fruits/raisins in it or any kind of glaze? So glad you enjoyed the marzipan, thank you!

      Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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