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I think we all need a cooking challenge

SallyBR's picture

February - still pretty cold. No Super Bowl parties anymore. No Christmas, no Thanksgiving for a long while


Sooo, maybe we need a cooking challenge - something we've never done, would like to, but.... seems too tricky or intimidating....


Here is mine: make ravioli (or capelleti) from scratch.   (cannot believe I said it, now I'll have to make it) 


Not this weekend - maybe next.... will need some help from the pros here, be prepared


 


 

 

soccermom's picture

(post #30435, reply #1 of 165)

Excellent plan, Sally! I'll throw down the gauntlet to myself and declare that I'll make a fantastically glamourous chocolate mousse cake for our choc fanatic family with chocolate gathers on top. I think I will do it this weekend for Valentine's. I have a FC with a mousse cake recipe so will probably start there.


Who's next?


 


 

 

 

SallyBR's picture

(post #30435, reply #2 of 165)

Shoots... if you are doing it this weekend, maybe I should do it too....


(misery loves company)


 


Ok, I WILL DO IT


 

 

soccermom's picture

(post #30435, reply #4 of 165)

<(misery loves company)>


No, we're going to be happy about it! It's dreary February, so that's why I chose chocolate. However, if pasta turns your crank (ha! pun!), then that's fine too. :)


 


 

 

 

PeterDurand's picture

(post #30435, reply #3 of 165)

I could give you some ideas for a realy good breakfast ;-)

 

MadMom's picture

(post #30435, reply #5 of 165)

Your idea of a really good breakfast is not a cooking challenge...it's an eating challenge!  BTW, when are you going to post your pictures of the Vancouver-Vij Minifest?  (excluding those two of me which I hated, of course!)



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

PeterDurand's picture

(post #30435, reply #11 of 165)

But you are in every one of them!

 

MadMom's picture

(post #30435, reply #34 of 165)

You know which two I mean!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Biscuits's picture

(post #30435, reply #6 of 165)

Tip - use water to seal, and only put the water on ONE SIDE of the pasta.  Lay the top pasta over your filling, and gently use your fingers to try and squish out any air around the filling before running your fingers over to seal.


 


Ancora Imparo -

Ancora Imparo -

assibams's picture

(post #30435, reply #7 of 165)

I took a baking/decorating challenge when I got my Whimsical Bakehouse copy last week. I now know that I do not like Italian buttercream and that I need more tips for the pastry bags. And that I probably will never have enough patience to pipe enough flowers and ribbons for a large cake.


So any suggestions for a really good buttercream out there? I have been eyeing the one in my Lenotre book (egg yolks only), but I would really like to have some opinions before I use that many eggs and butter.


"...never forget that the first syllable of convenience is con."
Bill Bryson

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

RuthWells's picture

(post #30435, reply #148 of 165)

Coming late to this thread, but just want to caution you about buttercream with all yolks (if it's not too late) -- it won't hold piped decorations very well.  Too soft.  I'm sorry you didn't care for Italian, as it's my favorite and pipes like a dream.  Perhaps you just need a different recipe for Italian buttercream?......


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

assibams's picture

(post #30435, reply #149 of 165)

Oh, the one I used did pipe well, I followed the Whimsical Bakehouse recipe. But the mouthfeel was too 'fluffy', for a lack of better phrasing.


No, I have not experimented with any more buttercreams yet. Gotta think about my waist and hips, yanno.


"...never forget that the first syllable of convenience is con."
Bill Bryson

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

anneelsberry's picture

(post #30435, reply #150 of 165)

You have hips?  Must have left them back in Germany when you came out to Seattle.

Somebody put a stop payment on my reality check!

Somebody put a stop payment on my reality check!

MadMom's picture

(post #30435, reply #151 of 165)

Nyah, she gave her hips to her virtual (Mad)Mom!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

assibams's picture

(post #30435, reply #152 of 165)

Well, well, look who's talking ;-) Seriously though, I have gained a few pounds since Christmas - or before - not really that much, but enough to either lose it or go buy new pants. The old ones still fit, but ever soooo snugly.

"...never forget that the first syllable of convenience is con."
Bill Bryson

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

ashleyd's picture

(post #30435, reply #8 of 165)

My challenge is to put together another "tasting" type menu for this year's lunch/dinner series and then get practising the individual dishes.


“In victory you deserve Champagne, in defeat you need it.”
Napoleon Bonaparte

Age is unimportant unless you’re a cheese.

Adele's picture

(post #30435, reply #9 of 165)

I have no clue as to what I want to do. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

KarenP's picture

(post #30435, reply #10 of 165)

I bought From Curries to Kabobs, or is that vice versa at a store closing...almost free :-).  I'll be doing something from this.

PeterDurand's picture

(post #30435, reply #12 of 165)

Any particular focus or exclusions?

 

Bethany's picture

(post #30435, reply #13 of 165)

You will LOVE making ravioli! My sister and I have done it, without the use of a pasta maker. We did it the old fashioned way... with a rolling pin and flour. It takes all day, but with enough gossip to talk about, it will be fun. :-)

 


Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

 

Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

Sackville's picture

(post #30435, reply #44 of 165)

If you're going to make ravioli, I can highly recommend this recipe. A lot of work, but worth it!

http://www.recipezaar.com/94224

The picture: http://www.recipezaar.com/recipe/gallery.php?rid=94224

Bethany's picture

(post #30435, reply #14 of 165)

Maybe I could do something too. Something REALLY scary! Like baking!!!

 


Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

 

Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

DeannaS's picture

(post #30435, reply #15 of 165)

Well, I got no response at all on my post about Chinese New Year Recipes, and though I'm not going to be able to pull something off for tomorrow, I _AM_ going to learn how to make some yummy Chinese something or another. Maybe some steamed bready dumpling thingies. (Aren't I coherent?)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Bethany's picture

(post #30435, reply #16 of 165)

I made steamed dumplings last week. They sound scarier than they really are. It's actually pretty easy. Wonton wrappers, filling, then steam. Make sure you steam them on a bamboo steamer on on a cabbage leaf and don't let the dumplings touch eachother. I mae a hoisen sauce for dipping.

 


Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

 

Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

DeannaS's picture

(post #30435, reply #26 of 165)

Yah, except I mean the ones where I actually make the dough and don't use the ravioli wrappers. (I'm a glutton for punishment, don't you know.)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

anneelsberry's picture

(post #30435, reply #27 of 165)

Do you want to make dumplings with the "bready" wrappers, liked barbeque pork bao or with thin skins like wontons and shumai?  Barbara Tropp has some great recipes for bao in the China Moon cookbook, and the dough is very easy.  It rises in the fridge overnight, though, so you have to plan ahead.  For wontons and such, there's absolutely no shame in buying wrappers

Somebody put a stop payment on my reality check!

Somebody put a stop payment on my reality check!

Adele's picture

(post #30435, reply #28 of 165)

bao.  Yup, I was trying to remember the name.  I made these in a cooking class- the teacher had us make the dough and form them, then brought out the ones she made the day before to we could steam them. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

DeannaS's picture

(post #30435, reply #29 of 165)

The bready stuff. You've mentioned the China Moon book before, and it's on my list to check out at the library. I have to get over my wicked winter virus before I tackle any cooking challenges though. So, it'll be another week, probably.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

KitchenWitch's picture

(post #30435, reply #50 of 165)

anyone have the China Moon bao dough recipe handy? I've been wanting to make bao for DH forever.  it would be a nice surprise.

~RuthAnn

~RuthAnn

SallyBR's picture

(post #30435, reply #51 of 165)

Have it at home - I'm about to logout for the day anyway.... if no one posts for you today, I can post tomorrow, or maybe I can try to connect from home tonight and see if you still need it


 


 


 

 

Bethany's picture

(post #30435, reply #33 of 165)

Oooooohhhhh..... my, my!!!! That IS a challenge!

 


Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

 

Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.