Sunday, March 27, 2011

Another Daring Baker Challenge for The Distracted Cook

 The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.  

The distracted Cook decided that this would be her Mardi Gras King Cake. This was the first time The Distracted Cook had attempted a yeasted Meringue Coffee Cake for Mardi Gras or any other time,  but it certainly looked like it could be a King Cake.

First things first. Gathering and measuring all the ingredients is always a good place to begin any recipe. Of course, reading the recipe all the way through is even better - and that is something that The Distracted Cook has never done a lot of before now.

Step One:

Combining and heating over the heat just like it says to do leads right to putting into the mixer bowl and adding the flour and yeast mix and then  adding the additional flour and  eggs, and beating. Then continuing on until a dough forms. Turn this out onto a floured surface:

And knead and knead for about 8 - 10 minutes! And then into a greased bowl it goes!

After it rises and doubles in bulk you make the meringue like this:

Now we are almost into the final stretch here. Spread the meringue on the rolled out dough and then sprinkle the filling over the top, like this:

Roll it up, cut the slits and into the oven to wait for the results!

Sprinkle with some powdered sugar, and we are ready to eat!

And this is what it looks like cut and on the plate:

If this looks like fun, you can join us by going to The Daring Kitchen and signing up to become a member. Each month there is a new and exciting adventure waiting. Yes, you can do it!

Monday, March 14, 2011

The Distracted Cook makes Ceviche with The Daring Cook

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges 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.
The Distracted Cook chose to attempt the Ceviche de Pescado. It was a wild and wonderful adventure ending in a really delicious dish:

The Distracted Cook went off to the market to "make groceries" and get started with the ceviche. At Whole Foods Market the best looking seafood that day was the scallop, so that is what went home in the bag along with the red onion, pepper, cilantro and lime.

This is a really simple, fast, and fun recipe to make - especially if you like seafood as much as we do here.  You can find the recipe right here: Ceviche de Pescado

The "cooking liquid" is the lime juice, cilantro, garlic, and chili pepper. Having never tried this method before, The Distracted Cook was eager to see how well it would actually work in her kitchen. And guess what?? It did work, and wonderfully well at that.

After making the mixture and pouring it over the fish (or scallops in our kitchen) you place the thinly sliced onion on top. Then you let it sit and cook for at least ten minutes.

After that cooking period, take it out and place on a plate and take your first taste. The Distracted Cook must confess that she really tasted it right out of the glass container that she used to "cook" it. And then on to the plates it went!

If you would like to join The Distracted Cook and all the others who are having such marvelous adventures each month just visit The Daring Kitchen and sign up! It's as easy as that! We'll be looking for you next month.