The Daring Bakers and The Daring Cooks: A History
In November 2006, Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves to bake pretzels for the very first time using the same recipe. They each went ahead and posted about it on November 18, 2006.
Having enjoyed that experience tremendously, they decided to try it again the next month, this time choosing to bake biscotti. And to make matters even better, they were joined by a few more food bloggers.
As the months went by, their baking group continued to grow, until it was finally decided that this “little baking group” had to have a name and The Daring Bakers were born!
The Daring Cooks were formed in 2009 as a way to learn how to become better home cooks. The idea spread like wildfire with 1000′s of people who also wished to learn more joined in on the monthly challenges.
Today, The Daring Bakers and The Daring Cooks span the world as bakers/cooks of all nationalities come together once a month to try something new in the kitchen!
As always, every new recipe from Daring Cooks or Daring Bakers is a real challenge.
This month they have chosen the Pate or terrine. I love Pates love Vegetable terrines. I had no liver or meat handy today so I decided to go to the Vegetable Terrine. I wanted something, cheap, very summer and Provencal style! Mine is a little different since I used in the middle layer quinoa. The lower layer is a Provencal mix with red, green, orange bell peppers with onions, and the top one is a left over made with fresh Goat cheese from my Farmer’s Market, carrots, and brocoli!
Tricolor Vegetable Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan
Line your pan with plastic wrap, overlapping sides.
Tricolor bell peppers Layer
1 cup tricolore bell peppers and onions, minced
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 teaspoon dried Italian Herbs
Tricolore Pepper Layer
Blend bell peppers with onions. Add lemon juice, olive oil, herbs and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
1 cup cooked quinoa + tsp butter
Cook the quinoa as per box intruction. add salt and pepper and butter. When cooked spread mixture evenly over bell peppers layer in prepared dish.
Brocoli-Carrots and goat cheese Layer
2 garlic cloves
1/3 cup carrots cooked
1/4 cup brocoli cooked
3 tbsp / 45 ml olive oil
1/2 cup goat cheese
Mince garlic in processor. Add carrots and brocoli and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in goat cheese. Spread evenly over quinoa layer.
Cover with plastic wrap and refrigerate overnight.
To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté.