The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
After making Pâte à choux for the first time I feel pretty impressed with myself. Learning how to work with the dough and cook the flour prior to adding the eggs is truly the hard part of making Pâte à choux. If you don’t cook the dough long enough in the sauce pan you will end up with round jelly dounut looking Pâte à choux rather then big puffy clouds that are begging to be filled with tasty delights.
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
As you can see my Enchilada Stack is not green. Last month I worked on making some Chile Verde and felt that I would give making a red sauce a try instead. I made homemade corn tortillas and stacked the enchiladas with olives as an ode to my Mother’s enchilada influence.
This recipe cracks me up, mostly because Julia Child try to help you create a spit roasted chicken without the use of a spit. The basic technique for cooking whole poultry is common in most cookbooks, first cook the bird at a high temperature and then lower the temperature to complete the roast. I do the same thing when I cook turkeys.
Before I started making Risotto I assumed it was a fancy dish that required time and fancy ingredients to make. I find myself making Risotto often with left over items. Cheese that is almost past its prime, last weeks leftover veggies all are good things to experiment with when making Risotto. I always have homemade stock in my freezer so all I really need is a few items to whip up a tasty dinner.