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!
monti pal says
I love your Ethiopian Recipes. They are delicious and I have made them a few times since finding your site. I would like to make three requests:
-Gomen
-Ethiopian style Eggplant
-Tibbs Fitfit
A wonderful restaurant here in Austin called Taste of Ethiopia serves all of these dishes and I find myself craving them constantly. Thank you for considering my requests!
Kimberly @ The Daring Gourmet says
Thank you, Monti, and thanks also for the requests, they are all good ones!
christina mckinney says
HI, Yvonne, I have made some of the recipe woow so good I have missed this since mom past away I am looking for the recipe for fruit dumplings do you have a recipe
Yvonne says
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.
Kimberly @ The Daring Gourmet says
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!
Gabby says
I would love this recipe
sly says
Hi Kimberly!
Just curious if you had anymore South American soups/stew dishes? Really been enjoying all the stuff you’ve posted before….cheers!
Kimberly @ The Daring Gourmet says
Thanks, Sly! The only stew I have so far is Feijoada from Brazil: http://www.daringgourmet.com/feijoada/ It’s a great one!
pauline says
Just checking to see if you’ve published “hunter schnitzel with mushroom gravy” yet?
Kimberly @ The Daring Gourmet says
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!
Kim says
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.
Kimberly @ The Daring Gourmet says
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 :)
Rosemarie Bayer says
Kimberly: Do you have a recipe for fastnachts?
Kimberly @ The Daring Gourmet says
Hi Rosemarie, I haven’t published a recipe for them yet but I sure do love eating them :)
Laura says
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!
Kimberly @ The Daring Gourmet says
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?
travis says
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 :)
Kimberly @ The Daring Gourmet says
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).
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!