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!
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,