Tribute to The Queen of All Daring Bakers, Lis

I feel kind of strange as I write this as I have never done anything like this before but it is something I really wanted to do.  Tuesday night after I got home from a social event and found an email waiting for me from someone I didn't know.  That email was to tell me that Lis; one of the founders of The Daring Kitchen website; had passed away earlier that day.  My heart sunk.

I have been a part of the Daring Kitchen; first the bakers and then the cooks; since early 2010.  I had just become a stay at home dad with an infant so the challenges were a great diversion.  I really didn't know much about Lis, her intros to the challenges were always full of energy and humor, but that is all I knew.  That all changed late in 2011.  Lis posted a message that she needed some technical help with the site and I volunteered. 

The past three years I have been much more involved with Lis and the site.  She would email me often with different tasks or questions on the site.  I never really felt that it was a chore.  Lis's emails were always full of humor and she always sounded genuinely grateful for everything I did.  She even sent me several gifts just as a small thank you.  I never asked for anything in return but I know that she always wanted the site to make enough money so that she could pay the people that were helping her out. 

I know I was surprised at how much her death has affected me.  They say this electronic age is making us all have less "real" relationships.  Lis is someone I have never met, never heard her voice, and I don't even know what she looked like.  But in her emails, she would always ask about family, or my job, and she would always talk about some of the things she was going through.  She would complain about some of her health issues, but always kept her humor even in that.  When I heard of her death I didn’t feel as if it was just an electronic relationship.  I had two nights with not much sleep and it felt every bit real.  I have been dealing with some website things and I keep thinking I can just email Lis to ask her.  I see that cookbook she sent me or the product I just reviewed, strange how many things I have to remind me of someone I never met.

I have felt very encourage by all the things people in the group are doing with this.  I am both sad and happy at the same time reading how she has touched so many of the other members.  Many of the members are cooking or doing a challenge in memory of Lis and I only wish I would have had the time to do something like that, but for now this will have to suffice.  I haven’t had much time yet to look at what everyone else has done today but I look forward to reading all of it.

So what about the website.  Like I said, for the past three years I have been the tech guy on the site.  I am the only one other than Lis that even has access to the whole site.  I have to admit, when I was first told the news, I just assumed the website would go away.  I knew Lis did a lot to keep it going and I knew that I did not want to take all that on myself.  Well, now it is starting to become obvious that it is not going to go away.  I have been contacted by several people who don’t want this community Lis helped create to go away, and some have even offered to help :)  Some have even been in contact with Lis’s husband and I am told that he doesn’t want it to end either.  The bottom line is, there are still some hurdles to get over, but we are going to do our best at keeping this thing going.

Daring Cooks: Pierogis

In a "celebration" of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!

It really was a challenge to pick one, so many challenges from before I started, and way too many that I missed after I started.  I decided to go all the way back to August 2010 and pick a challenge from Liz of Bits 'n Bites and Anula of Anula's Kitchen - Pierogis.  I have always liked pierogis but have only ever made frozen ones or had them from the local eastern European deli (Kramarczuks - yumm).  Well making my own couldn't be simpler.

I chose to make their recipe for Russian style pierogi.  The recipe said it made four servings.  I ended up with way to much filling for the dough, but a second batch of dough worked out just about perfect for the filling.  It ended up making about 60 pierogis which I think will be enough for 3 meals for 4 people served as a side like this.  I did boil the pierogis (not sure I needed to) and then fried them with a little onion and some polish sausage.

Boy were they good.  The whole family loved them including the one year old and especially the six year old - they were a big hit.  Much better than the frozen ones and I think they have maybe even been better than the local deli with all the bacon I put in.

If you would like the recipe you can check out the full write-up in the daring kitchen archive here.

Daring Bakers: Tres Leches Cake

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Tres Leches cake is something I have had many times, usually at a fancy restaurant, but I have never seen one that looks as incredible as Inma's version.  Any time I have had it, it is a fairly plain affair (not that it is not good plain), but Inma version adds fruit and hers was beautifully decorated.

Inma had a chocolate coconut version of this recipe which sounded incredible, unfortunately I am the only coconut lover in the family so I decided to go for the standard version.  The cake is very easy to make.  The cake is a standard sponge cake, which I sometimes have a little trouble with, but this one came together perfectly.  The tres leche ( or three milk ) sauce was just as easy.  You wouldn't think canned milk could taste so good but combined with a little cream it made a very tasty sauce for the cake.

I have never tres leche with fruit but thought it might go nice with some mango, and I was right.  The cake was really good - as good as any I have had in a restaurant.  I like the cake plain but the mango was a wonderful addition.  The whole family loved the cake as you can see from the picture below :)

Daring Cooks: Gnocchi

Wow - this is exciting.  This months Daring Cooks challenge was brought to you by ME!  I think a lot of people that host a challenge try to pick some kind of specialty, or a dish that they have a special version of, or at least something connected with their ethnic heritage or something.  Well not me.  I like gnocchi but I haven't actually eaten it too much and I have never made it in my life.

I chose to do a potato gnocchi as the challenge and I started with a lot of research.  Gnocchi is a very simple thing usually having only a few ingredients.  It turns out there are many theories on what makes gnocchi good or bad.  You want your potatoes dry - some people say to bake them - others say boiling is ok - and another theory even said to use old shriveled potatoes (I didn't try that last idea).  Some recipes say to use an egg to hold it together and others say the egg will make it heavy.

Well I kind of chose to focus on the recipes in this NY Time article by Mark Bittman with Mario Batali.  Even the article can not agree because in the video Mario uses an egg and he boils the potatoes, but then the recipe bakes the potatoes and does not use an egg.  I can't really tell you which way is best since I made all of mine with the egg and boiling the potato (if it is good enough for Mario - it is good enough for me).  I can tell you that I definitely don't think the egg made it too heavy.

I ended up making several different kinds of gnocchi.  The first I made was a very traditional gnocchi with a Brown butter sage sauce.  This was good but not my favorite, did like the crispy sage though.  I also had definitely not perfected the gnocchi yet and it was almost too tender and started to fall apart in the water while cooking.

The second gnocchi was the gnocchi with butternut squash that Mario makes in the video.  This was probably my favorite of the sauces I made.  Delicious sauce and loved the fried squash.  I still had a little trouble with the gnocchi falling apart to I needed to get to the bottom of that.

Well for my last gnocchi I made a spinach gnocchi and just topped it with a little olive oil and Parmesan cheese.  I think in my first two tries I was way to scared of adding too much flour since everything said too much flour would make them tough.  Well for this version I added a bit more (the recipe did say it would need more because of the moisture of
the spinach) - my test batch was still falling apart more than I would like so I added more flour and that was it - they came out perfect.  They looked great and didn't fall apart at all.  They were also not tough at all either.  They were probably still more tender than any restaurant gnocchi I have ever had.

I can say the challenge was fun for me and I hope it was fun for everyone else that participated.  As usual people are coming up with some very creative twists on this.  If you would like to check out the full challenge you can find it on the Daring Kitchen recipe archives.