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!
travis says
Hello :)
How about a killer recipe for authentic Salisbury Steak? A healthy yet flavourful meatloaf too. And perfect french fries?
Cheers!
Kimberly @ The Daring Gourmet says
Great recommendations, Travis, thank you!
Brian Winks says
Re Spotty Dick recipe — Did I miss the recipe for the English vanilla Custard ? Brian
Kimberly @ The Daring Gourmet says
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.
Doris Drewlow says
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.
Kimberly @ The Daring Gourmet says
Hi Doris, I’ll bet that was delicious indeed, thanks for sharing!
Steve says
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!
Kimberly @ The Daring Gourmet says
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.
Farah Nezam says
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.
Kimberly @ The Daring Gourmet says
Farah, I love haleem and have been wanting to publish the recipe on my blog for ages, thanks for the reminder!
Liberty says
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? :)
Kimberly @ The Daring Gourmet says
I’m absolutely interested, Liberty, and thanks for your request! :)
Rob Gleason says
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. Darn, now I’m really missing it.
Kimberly @ The Daring Gourmet says
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.
Rob Gleason says
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!
Kimberly @ The Daring Gourmet says
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!
Victoria says
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 :))
Victoria says
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!
Kimberly @ The Daring Gourmet says
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! :)
Kimberly @ The Daring Gourmet says
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!
Pat says
Hi Kimberly! I would love to see your take on the Sacher Torte. Thanks!
Kimberly @ The Daring Gourmet says
That’s a great one – thanks, Pat!
Janice Jones Schroeder says
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
Kimberly @ The Daring Gourmet says
Hi Janice, just scroll down to the very bottom of the post after the step-by-step pictures and you’ll find the recipe box with the ingredients list and instructions: http://www.daringgourmet.com/2013/06/10/caramel-banana-upside-down-bread/ Happy baking!
Patricia Manley says
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 :)
Kimberly @ The Daring Gourmet says
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.
June Ngui says
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.
Kimberly @ The Daring Gourmet says
Thank you, June, I appreciate that,and thanks for the request!
Deborah Niskin says
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.
Kimberly @ The Daring Gourmet says
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!
Alejandra says
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!
Kimberly @ The Daring Gourmet says
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
Alejandra says
Great! Thank you so much, I will try the Nussmakronen!
Kimberly @ The Daring Gourmet says
Hi Alejandra – mission completed: Here is my recipe for Zimtsterne! :) Happy baking and Merry Christmas!