Daring Cooks, March Challenge

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenged us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.



I didn't try the Ceviche de Pescado because I'm allergic to so many kinds of fish, shellfish, cephalopods... etc that I have a well earned aversion to all 'fishy' foods.   I was grateful that only one of the two recipes was required.
Hmm, I must admit that Papas Rellenas was a nice challenge to return to after having to miss February due to a nasty combination of procrastination meets illness.  I've always wanted to try papas but never took the time.  Thanks to Lent, I'm not eating meat, but I really wanted to try the beef recipe.  The photos provided made it look so delicious.  So, I used Boca crumbles for a substitute, and it was delightful.

This post is close to the wire because I wanted to have the food for my husbands birthday dinner, which happens to be today, the 14th.  Of course, he's working late today so we're having a late night party for him.  All the same, the recipe is delicious and I enjoyed it so much that we will surely have it again.  My husband, who announced a sudden and previously unknown aversion to olives, did not, though for some reason he blamed the cumin.  I'd respect that if only he hadn't been ignorantly consuming cumin for years.  ;)

Daring Cooks January Challenge

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from 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.


Hmm, I made the Garlic Confit, and all looked well.  It wasn't until much, much later that I discovered that my current 'organic' olive oil is CRAP.   My confit didn't form any type of fat film in the fridge.  I've had quality olive oil that solidified when cold, and this little discovery made me a bit pouty.  After peeling all those cloves, I knew this garlic confit would have to do.

 On a much, much brighter note, my veggie sausage turned out delightful.  Not that I can take credit,  the recipe was a winner and can be found here,  Spicy Pinto Sausages.  I confess, I doubted.  I've never been a big fan of faux meat products from the grocers, but as with many things,  homemade versions are so extraordinarily superior that it's almost frightening.

The making of the cassoulet was surprisingly easy, and I think it came together well.

I tried to layer it a bit to give it more of an authentic feel.

 Overall, I was a bit disappointed.  Somewhere along the way the olive oil took over and that was really all I could taste.  There was a bite of garlic and the beans seemed to absorb a lot of flavor, but the sausages were terrible after mixing them for the boil.  They tasted only of olive oil.  I chalk that up to my lack of foresight.

Next time, should I ever try to tweak this dish, I will keep them separate until it's time to plate.  On a positive note, the bread crumbs were delicious!