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!
terry says
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.
Kimberly @ The Daring Gourmet says
Hi Terry, I have a ton of grain-free recipes on here. Are you looking for something in particular?
Brooke says
I live outside the U.S. & can’t find chipotles en adobo. Can you create a homemade version?
Kimberly @ The Daring Gourmet says
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)
James calder says
Thüringer klöße
In Lauscha gibt’s Klöße,
weich wie Wolle
Die Nachbarin hat auch welche,
hart wie Steine.
Fritz – Thüringer Klöße (Das Original) https://www.youtube.com/watch?v=qJe3cdM7f1c
Kimberly @ The Daring Gourmet says
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!
James calder says
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.
Kimberly @ The Daring Gourmet says
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!
diane pruett says
If you ever get a chance to go to San Francisco…I would LOVE your take on their Chicken Vegetable Soup. I crave it! http://www.tropisueno.com/menus.html
Kimberly @ The Daring Gourmet says
Hi Diane, it must be a super good soup. What are its distinguishing characteristics – what sets it apart?
Michelle says
chicken tikka masala, please!
Kimberly @ The Daring Gourmet says
Ah, one of my faves, Michelle, thanks for the request!
clawcher says
I am looking for a recipe for german bread. The very dark kind with a chewy crust.
Kimberly @ The Daring Gourmet says
I actually just finished a dark German bread, clawcher! I just need to finish editing the pics and get the post written, so stay tuned!
diane pruett says
Yum! Can’t wait to try it.
Nancy Myers says
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
Kimberly @ The Daring Gourmet says
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?
Randy says
Been craving shwarma since I left the middle east 3 years ago. Any suggestions. Thanks!
Kimberly @ The Daring Gourmet says
I’m a fan of shwarma’s too, Randy. I’m making a note about the shwarma’s, but in the meantime the closest thing I have are my Homemade Greek Gyros – they are awesome!
Cristy Culp says
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.
Kimberly @ The Daring Gourmet says
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!
Pam deFeis says
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!!
Kimberly @ The Daring Gourmet says
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
diane pruett says
Hi Kimberly, I would love a great recipe for Saag Paneer. Have you tried Mayuri’s?
Kimberly @ The Daring Gourmet says
Hi Diane, we have not tried Mayuri’s but thanks for the tip. Thanks also for your request for Saag Paneer.
Mike Zeitner says
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.
Kimberly @ The Daring Gourmet says
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?
Paul Kutscera says
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
Kimberly @ The Daring Gourmet says
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
Paul Kutscera says
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
Kimberly @ The Daring Gourmet says
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.
Suzanne says
Great! Happy to hear your interested in doing some experimenting. Looking forward to hearing from you. Thanks,
Suzanne says
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.
Kimberly @ The Daring Gourmet says
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!
Lilian Quiroz says
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!
Kimberly @ The Daring Gourmet says
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!
Alice V. says
Thank you, thank you! I can’t wait to start. You have a great blog; very interesting, educational and fun as well. :p
Alice says
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 :)!
Kimberly @ The Daring Gourmet says
Hi Alice, thanks for the compliment! :) I have an immersion blender as well and that’s what I used for “cream of” soups. One of my favorites that I’ve published so far is my Creamy Carrot with Star Anise and Dill. We loooove this soup. I don’t usually blend the following recipe, but depending on how creamy vs. chunky you prefer it you can use your immersion blender for the Homemade Cream of Celery Soup. Another super flavorful soup that we really enjoy is the Southern Kidney Bean and Andouille Soup. You’ll even see a picture of my immersion blender at work :) Another soup this lovely Curried Apple & Butternut Squash Soup. A side dish we like is Creamy Mashed Potatoes & Parsnips with Horseradish. I usually use a potato masher for that, but if you prefer whipped style potatoes, the immersion blender is perfect for that as well. Those are just a few ideas. Happy blending! :)
Anonymous says
sent a request for printen. Aerman cookie and have received no reply. doris
Kimberly @ The Daring Gourmet says
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.
Mark says
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?
Kimberly @ The Daring Gourmet says
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!
Terry says
Any chance for a Schwarzbrot recipe?
Kimberly @ The Daring Gourmet says
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!
Doris Murdoch says
sorry I forgot to tell you they are German cookies.
Doris Murdoch says
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
Kimberly @ The Daring Gourmet says
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!
Melissa says
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!
Kimberly @ The Daring Gourmet says
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
Jennifer says
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?
Kimberly @ The Daring Gourmet says
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 :)
Betty Watson says
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
Kimberly @ The Daring Gourmet says
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!
Jennifer says
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
Kimberly @ The Daring Gourmet says
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!
Jennifer says
Thanks for quick reply. Will wait for the casing post. Any chance on a recipe for breakfast sausage that doesnt include pork?
Kimberly @ The Daring Gourmet says
Not at the moment, but I’ll keep that in mind :)
Lauren says
Okay Kim….tried your moussaka…yum yum! How about a chicken or beef pot pie recipe. I haven’t found the best ever yet
Kimberly @ The Daring Gourmet says
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! :)
Anne says
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!
Kimberly @ The Daring Gourmet says
Hi, Anne, welcome! Rouladen is one of my most favorite dishes ever and I will definitely be fulfilling that request!
Linda says
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. :)
Kimberly @ The Daring Gourmet says
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!
Dee McCullough says
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!
Kimberly @ The Daring Gourmet says
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!
Dee McCullough says
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?
Kimberly @ The Daring Gourmet says
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
Sona says
Your granola is simply amazing. Do you have a recipe for granola bars too? The ones I have tried so far all fall apart…
Kimberly @ The Daring Gourmet says
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 :)
Sherry Mathis says
Thanks Kimberly ,
I think both salads I will make the salad dressing soon to surprise my husband!