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!
Lajoiedu Chant says
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.
The Daring Gourmet says
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
Lajoiedu Chant says
I am rooting for you! I know you can do it. :)
Lajoiedu Chant says
Oh, and I’d like to put a vote in for Hyderbadi Biryani! :)
The Daring Gourmet says
Oh yes, that’s a great one, Lajoiedu, thank you!
The Daring Gourmet says
REQUEST FULFILLED! (mostly ;) Lajoiedu, I will still be posting the “full”, authentic of the biryani, but in the meantime here’s a much simpler version you can enjoy! Easy Indian Chicken Biryani
Lajoiedu Chant says
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 fragrance 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, fragrant 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
The Daring Gourmet says
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! :)
Lajoiedu Chant says
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?
The Daring Gourmet says
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! :)
Lajoiedu Chant says
Ok, her number was disconnected…. but I think I found her on FB. I have messaged her with my request. :::crossing fingers:::
Lajoiedu Chant says
Ok, I have failed to contact her. I simple cannot find her. We have “zip” to go on other than my memories. :::sigh:::
The Daring Gourmet says
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!
Marcus says
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.
The Daring Gourmet says
“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! :)
Marcus says
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?
The Daring Gourmet says
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?
Latha Sudhakar says
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.
The Daring Gourmet says
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
Jacquie Rattermann says
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!!!
The Daring Gourmet says
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
Jacquie Rattermann says
Southern German Sauerbraten mayhaps?!
The Daring Gourmet says
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 :)
Kelsey says
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
The Daring Gourmet says
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
Kelsey says
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
The Daring Gourmet says
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!
Pat perrault says
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
The Daring Gourmet says
Hi Pat! Here’s the link to the Chocolate Almond Quinoa Cake recipe. Enjoy! http://www.daringgourmet.com/2013/09/03/gluten-free-chocolate-almond-quinoa-cake/
Reg says
Need a special dish using prawns & scallops ( spicy if possible ). TY
Cassie Porrazzo says
Papusa with the all important “cabbage slaw” they are served with-El Salvador style
The Daring Gourmet says
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!
Anonymous says
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!!
The Daring Gourmet says
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
Fatima says
What do I use instead of wine?
The Daring Gourmet says
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.
jose says
Buttermilk coffee cake
jose says
Recipe
The Daring Gourmet says
That sounds yummy, Jose – thank you for the request!