Steph Food

This month’s challenge is to make tamales, a Mexican dish made up of a corn dough filled with deliciousness that is steamed in a corn husk.

I’m not sure if this has made me into a Hot Tamale Molly, but I think this is something I could have fun with!

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How do you properly describe Mu-Hsu?
I can’t say I would have expected to hear the phrase “Chinese fajitas” come out of my mouth, and yet that was how I described this month’s challenge to J.
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This month’s Daring Cooks’ Challenge digs into the cuisine of South India and Sri Lanka – something I’ve wanted to do for a long time now! What most restaurants offer up as Indian food usually represents dishes from northern India. The flavours of South India and Sri Lanka are quite different, and really fun to explore!
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A while back, I was asked to host the July challenge for the Daring Kitchen. It was hard to decide what kind of challenge to propose to the group, but in the end I chose something that has been a favourite of mine for my whole life – noodles.

I have always been a bit of a noodle fiend, growing up with Italian and German noodles and venturing into other cultures’ versions of “noodle” as an adult. The challenge I proposed was to make noodles from scratch – without the use of motorized equipment -  and pair with an appropriate accompaniment (sauce, or whatever would go best). As an added bonus, I challenged the group to look into their own cultural backgrounds for recipes that were “noodly” (being VERY loose with the term).

Here is one of the recipes I offered… Egg Fettuccine with Aglio, Olio, Peperoncino e Basilico.

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This month’s Daring Cooks’ challenge is “Healthy Potato Salads from Around the World!”, and the timing couldn’t be better!

This gave me a perfect opportunity to morph the classic Indian “Aloo Gobi” into a fresh potato salad! Instead of drowning the potatoes in mayonnaise, I’ve made a spicy and bright dressing with yogurt. If you like potato salad, and don’t shy away from fun spices, you will love this!

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