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Wednesday, January 19, 2011. Our January 2011 Challenge comes from Jenni of. Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. Okay - I was all gung-ho for a good hearty stew. It's the middle of winter and what would be better? As for the cassoulet itself, I made a few more substitutions. As was suggeste...

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butter me up | butterme-up.blogspot.com Reviews

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Wednesday, January 19, 2011. Our January 2011 Challenge comes from Jenni of. Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. Okay - I was all gung-ho for a good hearty stew. It's the middle of winter and what would be better? As for the cassoulet itself, I made a few more substitutions. As was suggeste...

<META> KEYWORDS

1 butter me up

2 cassoulet

3 the gingered whisk

4 and lisa from

5 yikes

6 my final verdict

7 duck confit

8 ingredients

9 1 garlic clove

10 day one

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butter me up,cassoulet,the gingered whisk,and lisa from,yikes,my final verdict,duck confit,ingredients,1 garlic clove,day one,day two,ingredients for cassoulet,salt and pepper,6 pork sausages,day three,posted by,mess maker,no comments,email this,blogthis

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butter me up | butterme-up.blogspot.com Reviews

https://butterme-up.blogspot.com

Wednesday, January 19, 2011. Our January 2011 Challenge comes from Jenni of. Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. Okay - I was all gung-ho for a good hearty stew. It's the middle of winter and what would be better? As for the cassoulet itself, I made a few more substitutions. As was suggeste...

INTERNAL PAGES

butterme-up.blogspot.com

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butter me up: April 2010

http://butterme-up.blogspot.com/2010_04_01_archive.html

Tuesday, April 27, 2010. The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet. Well this challenge was interesting. I'd made steamed puddings before at Christmas and I have a "go-to" recipe from the "Joy of Cooking" that has always been tried and true. But I decided to try something different. Sometimes different is not good. I whipped up some hard sa...

2

butter me up: December 2009

http://butterme-up.blogspot.com/2009_12_01_archive.html

Sunday, December 27, 2009. The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes. I've attempted gingerbread houses before, so I didn't really anticipate any difficulties with this challenge. However challenged I was! Below is the recipe I ...

3

butter me up: July 2010

http://butterme-up.blogspot.com/2010_07_01_archive.html

Tuesday, July 27, 2010. Swiss roll ice cream cake. The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. So I rolled up my sleeves and went to work. My son was thrilled with the results. Yay! Swiss roll ice cream cake. 6 medium sized eggs. 2 tblsp /30ml / 1 fl oz of boiling water.

4

butter me up: January 2010

http://butterme-up.blogspot.com/2010_01_01_archive.html

Thursday, January 28, 2010. Nanaimo bars with homemade graham wafer crumbs. The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. So that was what totally intrigued me. But here’s the gluten-free recipe for those who are interested:. 1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour). 3/4 te...

5

butter me up: May 2010

http://butterme-up.blogspot.com/2010_05_01_archive.html

Wednesday, May 26, 2010. Croquembouche or piece montée. The May 2010 Daring Bakers’ challenge was hosted by Cat of. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri. This was an exciting challenge. I had only made. That seemed a little bit daunting. For some reason, caramel and I just don't get along and darn - that boiling sugar gets super hot. And so I convinced myself that the one batch of sugar would suff...

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gdfd.wordpress.com

November | 2010 | The Girlfriends' Bistro

https://gdfd.wordpress.com/2010/11

The Girlfriends’ Bistro. Archive for November, 2010. I’m Back Baby! The October 2010 Daring Bakers Challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers. To make donuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. With nothing on it. So light and airy in the middle. I tried to make a glaze, but it just tasted like wet powdered sugar. It was horrible….so I just did a cinnamon sugar sprinkling and ...Boy and his friend ...

gdfd.wordpress.com

I’m Back Baby! | The Girlfriends' Bistro

https://gdfd.wordpress.com/2010/11/01/im-back-baby

The Girlfriends’ Bistro. I’m Back Baby! The October 2010 Daring Bakers Challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers. To make donuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. With nothing on it. So light and airy in the middle. I tried to make a glaze, but it just tasted like wet powdered sugar. It was horrible….so I just did a cinnamon sugar sprinkling and they were fantastic. Boy and his friend ate them l...

neoncelerykitchen.blogspot.com

The Neon Celery Kitchen: October 2010

http://neoncelerykitchen.blogspot.com/2010_10_01_archive.html

The Neon Celery Kitchen. When my husband said I could pick the color for the walls of the kitchen in our new house, I picked a paint called "neon celery." Everyone thought I was crazy. It turns out that the color is just bright enough, just retro enough, just different enough to have worked. Friday, October 29, 2010. This week's theme over at I Heart Cooking Clubs. I made the Cinnamon-Chocolate Fudge. Because this stuff is GOOD! Be sure to hop over to I Heart Cooking Clubs. Butter, for greasing the pan.

sleepingbearinthekitchen.wordpress.com

It’s Time to Make the Donuts | SleepingBear in the Kitchen

https://sleepingbearinthekitchen.wordpress.com/2010/10/27/its-time-to-make-the-donuts

SleepingBear in the Kitchen. Where the Porridge is always Just Right! The “Bear”. It’s Time to Make the Donuts. October 27, 2010 in breakfast. Yea, I know it’s been awhile. I haven’t had a lot to say, perhaps. Have no fears though, I still cook and bake like a fiend, trust me, every glance in my mirror attests to this fact. This month, however, when I made my pilgrimage to the Daring Baker. Forum I was immediately reminded of this guy…. Time to make the donuts! Thank You to Lori of “ Butter Me Up. Again,...

gdfd.wordpress.com

gdfd | The Girlfriends' Bistro

https://gdfd.wordpress.com/author/gdfd

The Girlfriends’ Bistro. Author Archive for Amber Ott. I’m Back Baby! The October 2010 Daring Bakers Challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers. To make donuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. With nothing on it. So light and airy in the middle. I tried to make a glaze, but it just tasted like wet powdered sugar. It was horrible….so I just did a cinnamon sugar sprinkling an...Boy and his friend ...

thispageintentionallyblank.wordpress.com

Paying Lip Service « This Page Intentionally Blank

https://thispageintentionallyblank.wordpress.com/2012/02/24/paying-lip-service

This Page Intentionally Blank. Anyone who has lived in a decent sized city has walked by them many a time. Perhaps you have averted your eyes, trying not to see the agitated twitches and the dry, cracked lips of the desperate souls looking to get their next fix. They might ask you for change to buy a cup of coffee or to pay for bus fare but you know what it’s really for. Waiting For The Old Chap. You see, I’m a bit familiar with this world because I’m an addict too. How do I know this? While the Globe ar...

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This Page Intentionally Blank « Page 2

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This Page Intentionally Blank. Newer posts →. Steve Jobs: 1955 2011. Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma which is living with the results of other people’s thinking. Don’t let the noise of others’ opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.”. Link of the Week Negro y Azul. Groups mirroring the...

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butter me up

Wednesday, January 19, 2011. Our January 2011 Challenge comes from Jenni of. Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. Okay - I was all gung-ho for a good hearty stew. It's the middle of winter and what would be better? As for the cassoulet itself, I made a few more substitutions. As was suggeste...

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butter me, baby

Butter me, baby. Nicole laverty on meat, art, and neo-theorectics. Wednesday, January 27, 2010. Tim O'Brien ain't lyin'. It's all very exciting. Lately, I've had a lot to look forward to. Current Yelp Rating for Boom noodle: Three. Days on a Raw Food Cleanse: Two. Number of netbooks purchased this last weekend: One. Phone calls expected from Ing today: One. Thursday, December 31, 2009. Wringing out the old year. Monday, November 23, 2009. While high five-ing you with his eyes.". This tradition now dates ...

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