The Daring Kitchen -- "Stock to Soup to Consommé"

Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

I was really proud of how this project came out but again I am posting late and hopefully I can start getting more cooking projects posted now that my travel schedule is lightening up.

I have been making stock for some time but I have to admit I learned some tricks from this project and the stock is getting better every time. I am planning on using bones from rotisserie chicken next time. Technically, I probably skipped the soup phase because I put my chicken and vegetables in the food processor and ground them up. When added to the stock it made soup but it was not pretty. However, the Consommé came out really nice. One thing I did was strain it through a paper towel which took out all the solids and any stray oil.

"The Boy" made a nice herb brioche which had a "whatever he could find in the pantry" filling. The pesto was okay but the brioche was outstanding and the posted recipe has made into our keeper file. So enjoy the pictures.








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Location:Houston, Texas

Daring Kitchen - Candy

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

As usual we are running late but we had just done truffles. They were fairly easy and very good. The nuts are crushed walnuts and the darker ones are shaved dark chocolate.




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