Our April 2012 Daring Cooks hosts were David & Karen from Twenty-Fingered Cooking. They presented us with a very daring and unique challenge of forming our own recipes by using a set list of ingredients!
This has got to be one of the most interesting daring cooks challenges so far. The idea of creating your own recipe from a list of ingredients reminded me of chopped “the TV show” with the exception of the fact that we were given a month to come up with our recipes.
David and Karen were kind enough to give us some tools and guidance. They provided us with three lists of ingredients from which we were asked to create our meal. The lists were intended to be a source of inspiration or a starting point for us to build out recipes on. Of course, this a challenge, so there had to be a catch and the catch was that you have to use at least one ingredient from each of the three lists – this will force you to think carefully about flavor combinations.
The three lists were
List 1: Parsnips, Eggplant (aubergine), Cauliflower
List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
List 3: Maple Syrup, Instant Coffee, Bananas
The thought process:
I wrote down all the available ingredients, we don’t get parsnips here and chipotle peppers was out of the question too because I can’t stand the heat.The next step was to think of all the possibilities for each ingredients, should I grill it? fry it? mash it? stuff it? After that came the combinations, what were the flavours and textures that worked together to form a main meal?
Take one
My first take on the challenge was a salad, I love serving salads as a main meal and I thought I should start with one. I started with the eggplants and thought of what flavors, textures and other ingredients to add to build a harmonious salad. I know from one of our favorite recipes “Turkish pilaf“ that eggplants go really well with chickpeas and tomatoes. I used some roasted tomatoes I had on hand (they were roasted with olive oil and thyme and a drizzle of balsamic vinegar). I added lettuce and fried pita for crunch and goat cheese to add a creamy and light note to the salad.
1/2 big eggplant cut into cubes
1 cup goat cheese cubed
1 cup roasted tomatoes (you can replace them with sundried tomatoes)
3 cups romaine lettuce
1 cup chickpeas
1 pita bread cut into slices
Salad dressing
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons maple syrup
1 clove garlic minced (optional)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
Fry the eggplant in oil till it is golden brown (for a healthier version you can grill or roast the eggplant), drain, set aside.
Layer the lettuce in your serving dish and add the other ingredients
To make the salad dressing
Whisk the vinegar, maple syrup,lemon juice,garlic, paprika, salt, pepper then slowly drizzle the olive oil while whisking. You can also add all the ingredients in a jar and then cover it and shake till the dressing is well combined
Drizzle with the salad dressing and top with the fried bread.
Take two
I knew I wanted to make something with chicken, maple syrup and balsamic vinegar. My initial thought was to make something similar to my honey glazed chicken or my 5 spice honey chicken but then decided to make a spinoff chicken adobo which is a popular Filipino recipe. I was first introduced to chicken adobo through Korena’s post and I fill in love with it just by reading the recipe. I decided to try replacing balsamic vinegar instead of regular and adding maple syrup for a hint of sweetness to balance off the vinegar. I served this with baba ghanouj and rice. The meal was a hit and a definite keeper
4 skin-on, bone-in chicken thighs and breasts
4 tablespoons soy sauce
1 can of coconut milk
6 tbsp balsamic vinegar
4 cloves of garlic, roughly chopped
1 tsp whole pepper corns
2 tablespoons maple syrup
2-3 bay leaves
1 tablespoon soya sauce
In a ziplock bag or bowl, combine the chicken and soya sauce.Marinate in the fridge for 30 minutes to 1 hour.
Remove the chicken from the soy sauce, let the excess drip off, and place the chicken, skin side down,in a pan or pot. Reserve the soy sauce in a bowl.
Cook over medium heat until the chicken skin is golden brown , 5 to 7 minutes.
Meanwhile, mix the reserved soy sauce with the coconut cream, garlic, pepper corns, vinegar, maple syrup, the additional tablespoon soya sauce and bay leaves
When the chicken has browned, remove it to a plate and pour the fat out of the pan. Return the chicken to the pan, skin side down, and pour in the soy-coconut-vinegar mixture.
Bring it to a boil, then lower the heat to medium-low and simmer, uncovered, for about 20 minutes.
Turn the chicken over and simmer for another 15 minutes, or until the chicken reaches 175˚F on a thermometer.
Pour the sauce over the chicken and serve with steamed rice
For the eggplant component of the meal, I made baba ghanouj. The famous Lebanese dip. It is one of my favorites dip to make, along with mutawam “rosted zucchini garlic yogurt dip”.You can serve it with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices. It also makes a wonderful companion to any meat or chicken dish.
Baba ghanouj
Ingredients
1 large eggplants
1/4 cup tahini sauce
Juice of one lemon – less thank 1/4 cup
Salt to taste
Olive oil for drizzling
1 Tbsp torn mint leaves
Instructions
Poke the eggplant in several places with a fork
On the stove top, roast the eggplant on the open flame and turn it every couple of minutes untill it is all soft and charred.
Place the eggplant in a bowl and cover with plastic wrap and allow to steam for 5-7 minutes
Peel the eggplant (you can keep a little of the charred peel for more smoky flavor)
Chop the eggplant finely,then mash it a little with a fork. You can do this in a food processor but don’t make it too smooth. Baba ghanouj is supposed to be chunky
In a bowl, mix the tahini sauce with the lemon juice and salt. At first the mix will be flowy but with mixing it will thicken .
Add the chopped eggplant to the tahini and mix to combine
Drizzle with olive oil and garnish with torn mint.
Caroline
/ April 18, 2012Wow, Sawsan, I don’t think you could have done a better job with this challenge…everything looks/sounds incredible! Such a great meal. Way too much good food here.
Sawsan@ Chef in disguise
/ April 28, 2012You are too kind Caroline, I am sure you would have came up with an amazing recips, you are always so creative
Stefanie
/ April 18, 2012Wonderfully done!! This looks like it was a fun challenge, and you did a great job with all your dishes. They look delicious!!
Sawsan@ Chef in disguise
/ April 22, 2012Thank you so much Stefanie
Asiya
/ April 18, 2012What wonderful creations!!! Love all of them!
Sawsan@ Chef in disguise
/ April 18, 2012Thank you so much Asiya
Reem | Simply Reem
/ April 18, 2012Beautiful!!!
i have to say I love everything here….
Eggplant is really a very favorite of mine, I am so drooling over that salad!!
Sawsan@ Chef in disguise
/ April 18, 2012Thank you Reem, eggplant is one of my favorites too
Frances antoinette
/ April 17, 2012The baba ghanouj looks simple, and promising to try out for myself….especially because aubergines are my favorite vegetable!
Sawsan@ Chef in disguise
/ April 17, 2012Thank you Frances. If you love aubergines you will really enjoy baba ghanouj
Kitchen Belleicious
/ April 17, 2012WOW! its hard for me to decide what dish I like the bet! I love eggplant and i love that salad. You are truly daring and you do this club proud!
Sawsan@ Chef in disguise
/ April 17, 2012Thank you Jessica, I am humbled by your comment
Bluejellybeans
/ April 17, 2012Yum, yum, yummy! Three great original recipes.
Sawsan@ Chef in disguise
/ April 17, 2012Thank you so much
vanessalillian
/ April 17, 2012I can’t believe I didn’t think to make a salad! Love your photos, too. Thanks for stopping by my post
Sawsan@ Chef in disguise
/ April 17, 2012Thank you for returning the visit Vanessa
Geni - Sweet and Crumby
/ April 16, 2012You really knocked this one out of the park Sawsan. All of your dishes look spectacular. I think I might whip up some babaganoush tonight! I had no idea how easy it was and I adore it. Thanks so much as always for your detailed instructions. You’re the best!
Sawsan@ Chef in disguise
/ April 17, 2012Thank you so much Geni, I would love to hear what you think of babaganouj if you do give it a try
Tisa Jacob
/ April 16, 2012Amazing Saswan, you hit the ball right out of the park with the challenge ingredients. I love baba ghanouj and will have to try that and of course, the yummy salad. Your photos- very beautiful, indeed. Thanks for your warm welcome and kind words
Sawsan@ Chef in disguise
/ April 17, 2012Thank you so much Tisa,
You did a brilliant job yourself on your first challenge. I look forward to seeing what you come up with in the next challenges.
Thank you for your kind comment about my pictures
Blessings From The Kitchen
/ April 16, 2012Your comments put a smile on my face, thank you. You hit the ball right out of the park with the 3 ingredients- a king’s feast, I must say. It all looks yummy, the baba ghanouj is a must try for me and so is that salad. Amazing job, Saswan and beautiful photos to match.
Sawsan@ Chef in disguise
/ April 17, 2012Thank you so much. I am really gald my comment made you smile.
I hope you’ll enjoy the babaghanouj. It is so easy and one of my favorite things to prepare with eggplant
Thank you again for stopping by my blog
spree
/ April 16, 2012Brilliant, inventive, gorgeous and without a bite, I know delicious!!! Really beautifully done, Sawsan!!
Sawsan@ Chef in disguise
/ April 16, 2012You are too kind Spree, thank you so much
Cher
/ April 16, 2012Lovely job with this challenge & beautiful photos. I enjoyed reading your post!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you Cher
I am looking forward to trying your eggplant cupcakes
Sawsan@ Chef in disguise
/ April 16, 2012Thank you Cher
I am looking forward to trying your eggplant cupcakes
marcyl
/ April 16, 2012Love your recipes and photos! Mmmm, baba ghanouj. I have never made it at home before, but I love homemade hummus, and you make it look very easy to do.
Sawsan@ Chef in disguise
/ April 16, 2012Hello Marcyl,baba ghanouj is really easy. It is much easier and faster than hummus. I hope you’ll give it a try
Dana (@ModulatingUp)
/ April 16, 2012Thank you for visiting my blog and leaving a comment! I’m so glad it led me back to your site. What delicious looking recipes and the photos! Wow, I really love your photos!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you so much Dana for returning the visit and for your sweet comment
niasunset
/ April 16, 2012I loved them all, wonderful post. Thank you dear Sawsan, have a nice day, with my love, nia
Sawsan@ Chef in disguise
/ April 16, 2012Thank you Nia, I am glad you liked it
Chickpeas Exporter
/ April 16, 2012Dishes are awesome. These are unique & easy to cook as well. I love salads & they are most favourite in my whole food. Thanks for this sharing.
Sawsan@ Chef in disguise
/ April 17, 2012Thank you for stopping by and commenting
Salads are my favorite too
Lisa
/ April 16, 2012What a creative twist on the ingredients given! I adore baba ghanouj and the chicken adobo with maple is exquisite! This is a meal I could dig into every night! Beautifully done!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you so much Lisa,it was a fun challenge. I wouldn’t mind having this meal every night either
David
/ April 16, 2012First of all, as an aspiring photographer, your food pictures put me to shame! They are stunning!
Also, I love that you tried a bunch of different meals, and it was also cool to read some about your thought process. I’m definitely going to have to try your baba ghanouj recipe — I’ve tried to make it before, and it turned out completely gross, so I clearly did something wrong.
Great job on the challenge!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you so much David for the amazing challenge and for your kind comment about my photography
I hope you’ll enjoy the babaghanouj and if you happen to give it a try I would love to hear how it went
Courtney
/ April 16, 2012I adore the creativity of this challenge! I think you far exceeded what I would ever even think to come up with. Well done, Sawsan!
Sawsan@ Chef in disguise
/ April 16, 2012You are too kind Courtney, you are very creative and talented and I think you would make an amazing daring cook
SeattleDee
/ April 16, 2012What an inspiring post. The recipes are tempting and your photos are equally inviting.
Sawsan@ Chef in disguise
/ April 16, 2012Thank you
I had fun with this challenge and I am glad you like the outcome
mireia
/ April 16, 2012Everything looks great, specialñy the salad!!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you Mireia
chef_d
/ April 15, 2012What an excellent job you did for this month’s challenge! Love all the recipes especially the salad!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you Dahlia, I loved your adobo too
hotlyspiced
/ April 15, 2012Well done and you have certainly come up with some amazing recipes. I love the look of the chicken and the babaganoush. Looks like very tasty food xx
Sawsan@ Chef in disguise
/ April 16, 2012Thank you Charlie
Chicken adobo is a new favorite and the baba ghanoush is one of my go to appetizers
Kristy
/ April 15, 2012What a fabulously delicious meal Sawsan! I wish I could have been there. It all looks right up my alley and those chicken pieces look to die for!
Sawsan@ Chef in disguise
/ April 16, 2012Wish you could’ve been here too Kristy, we would’ve had loads of fun
Just A Smidgen
/ April 15, 2012I’m soo glad you’re in this club.. I get to see your creations!! (without the stress!) I love them all but I think my favorite is the Baba Ghanouj!
Sawsan@ Chef in disguise
/ April 17, 2012It is not that stressful, in fact it is loads of fun and an amazing group of people
I am glad you liked today’s recipes and the baba ghanouj is hard to beat
Bryt
/ April 15, 2012What a gorgeous job! Looks so fresh and your photography is beautiful
Sawsan@ Chef in disguise
/ April 16, 2012Thank you
I am really glad you enjoyed the recipes and the pictures
Flavors of the Sun
/ April 15, 2012It all looks so wonderful, but I am grabbed by the salad dressing that includes both balsamic vinegar and maple syrup. Looks wonderful!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you
I make a balsamic honey dressing and though, why not try it with maple syrup and it worked beautifully
ceciliag
/ April 14, 2012What a glorious feast, you really are a very talented woman!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you kindly Cecilia, you put a smile on my face
Suz
/ April 14, 2012How beautiful! The chicken and baba ghanouj is calling to me. *bookmarks* Your photos are stunning, Sawsan. Great job.
p.s. I love your tiny red dish with the handles. It’s so sweet!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much Suz for your sweet comment and for noticing my little red dish.
I found it a few weeks ago in a little store and couldn’t wait to use it in a picture
Korena in the Kitchen
/ April 14, 2012LOVE LOVE LOVE your maple-balsamic twist on chicken adobo!!! That is one of my favorite flavour combinations and I’m so flattered that you used my recipe as inspiration.
What a great challenge, it must have been so much fun!
Sawsan@ Chef in disguise
/ April 14, 2012You are really too kind Korena, all thanks really go to you for the inspiration. Chicken Adobo is now one of my family’s favorites.
The challenge was more than fun. It was really nice trying to come up with a recipe or adapt one
Jenni
/ April 14, 2012Great job! I love the look of both of your dishes, but that salad truly stands out! Wish I could have a bowl!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much Jenni, the salad was a hit here too
Glad you like it
eva626
/ April 14, 2012everything looks delicious!!!! the photos are great too!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much Eva
Susie Bee on Maui
/ April 14, 2012Everything looks fantastic, nice job! Beautiful photo of the chicken meal too.
Sawsan@ Chef in disguise
/ April 14, 2012Thank you Susie for stopping by and for your comment
mjskit
/ April 14, 2012Sawsan – You really met this challenge head on and created some delicious and unique dishes! I love that salad! I love fried eggplant, but cubing it, frying it and putting it in a salad is ingenious! Love the touch of sweetness in the dressing with the maple syrup. And that chicken – WOW! Love braising in coconut milk and all those other seasoning. Great job and absolutely beautiful presentations!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much MJ,
I love eggplant too and I think you will really enjoy it in this salad. I always cube the eggplant for salads,smaller pieces are easier to eat, plate and I think look better in a salad
Rufus' Food and Spirits Guide
/ April 14, 2012I feel like I hit the lottery. Look at all this great stuff!
Sawsan@ Chef in disguise
/ April 14, 2012You are always too kind Greg
Judy
/ April 14, 2012Fabulous photots, the chicken looks deliciuos and I love the lemons and oil–fresh and appealing. Well done.
Sawsan@ Chef in disguise
/ April 17, 2012Thank you so much Judy
promenadeplantings
/ April 14, 2012I think I’ve just fallen in love with the chicken dish as well. I don’t often cook meat, but the ingredients and combination of flavours have sucked me right in.
Sawsan@ Chef in disguise
/ April 14, 2012Thank you Claire, I hope you’ll love it even more once you give it a try.
Norma Chang
/ April 14, 2012Love your dishes, very creative. The chicken dish is making me hungry and I just had breakfast. Beautiful presentation.
Sawsan@ Chef in disguise
/ April 17, 2012Thank you so much Norma, I am glad you enjoyed them
andy
/ April 14, 2012Great job and your photos are fabulous!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much Andy
tanjascookingcorner
/ April 14, 2012A challenging task, and wonderful ingredients to “play” with! Absolutely love your spinoff chicken adobo, it looks mouthwatering! I love Baba ghanouj, it is easy to prepare and so tasty (I love it with fresh pita bread, mmmh…) You did a wonderful job Sawsan!
Sawsan@ Chef in disguise
/ April 16, 2012Thank you so much Tanja, it was really like playing and I had so much fun
Chica Andaluza
/ April 14, 2012I love reading how you rise to these challenges! Everything you created appeals to me. I love the way that chicken was cooked too, it looks so moist and packed full of flavour. And now I am excited about the summer and having our aubergines ot make baba ganoush…Mmmmmm!
Sawsan@ Chef in disguise
/ April 14, 2012Your comments always put a smile on my face Tanya, thank you!
I am really glad you like the recipes and baba ganoush is one of my favorite things to make with aubergines too
Eva Taylor
/ April 14, 2012I like that show Chopped, I can’t believe you get it over in Jordan! Small world indeed.
Your salad looks and sounds incredible, Sawsan. What a cool club to belong to. I adore egg plant, and the baba is right up my alley! Have a great weekend.
Sawsan@ Chef in disguise
/ April 14, 2012It is a small world indeed
We get food network here Eva and we have a channel called fatafeet (it translates into crumbs) that broadcasts many of the food network famous shows.
I love being one of the daring cooks Eva, I think you should join too. You’ll have loads of fun and with your creativity and taste in food you’ll make amazing recipes.
Eva Taylor
/ April 16, 2012Thanks Sawsan, I shall look into it.
Choc Chip Uru
/ April 14, 2012I saw the title of this post and new you were going to smash it – boy was I right!
What divine perfect creative delicious recipes
That’s saying the least!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ April 14, 2012You are too kind Choc Chip Uru. I deeply appreciate your sweet comment
manusmenu
/ April 14, 2012YAY!!!!!! I love both dishes! I was sooo waiting for you to post the recipes after seeing the pictures on the DK forum! AMAZING job as always Sawsan! I have a big thing for eggplant and I am sure I would have a hard time not to eat ALL that salad by myself!!! I absolutely have to try and make your Baba ghanouj, it looks fantastic!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much Manu!
I was actually waiting for yours, it was love at first sight at the forum. I just know I will love your layered eggplant salad.
Thank you so much for stopping by and for your sweet comment Manu