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!
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!