*Editor’s Note*This is NOT the voting area. The voting area will be at the top of the home page on April 17th! xoxo
Hello Daring Cooks! I’m Renata of Testado, Provado & Aprovado! I have joined the Daring Kitchen at exactly 1 year ago and I am celebrating this anniversary hosting a challenge, who would’ve guessed! That’s simply amazing! I’ve had a wonderful time here at the DK and couldn’t be happier to be hosting a challenge. This month I will be hosting this DUAL challenge, along with Evelyne of Cheap Ethnic Eats, who’s going to be hosting for the Daring Bakers. We’re challenging the Daring Cooks and Bakers to make EDIBLE CONTAINERS. When DB’s date comes, Evelyne will reveal a very special and SWEET edible container challenge that she is preparing for you! Meanwhile, the DCs will be making a SAVORY edible container with a content suitable for it. I’m very excited to be your hostess and can’t wait to see all the daring creations all of you will come up with.
Download the printable .pdf file HERE
I have always been amazed at how creative people can get in the kitchen, not only mixing their spices and ingredients, but also creating amazing edible everything, including the containers used to serve the food! I have recently written a FOOD TALK article about edible containers here at The Daring Kitchen and when it was ready to be published I thought to myself “this could make an awesome challenge for Daring Bakers and Cooks!” I was very happy to know that this idea was so welcomed by Lis and Yvonne. So, here we are, challenging your talents, and sharing this fun way of impressing your guests and yourselves. I hope you all enjoy it, and at the end of the challenge we will all have increased our collection of edible container ideas ;o)
Blog-checking lines: Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at https://thedaringkitchen.com!
Posting Date: April 14, 2011
Mandatory Items: To make a SAVORY edible container and fill it with something appropriate.
- You may want to use one of the ideas provided here as described, or give them your own twists and your own recipes for the content.
- Or, you can choose to create something totally new, from scratch.
- As long as it is a container, it is edible, and has a content suitable for it, I want you all to have a lot of fun challenging your creativity!
Baking the pumpkin: 45 min. approx. + 15 minutes cooling time (baking time will vary according to size and type of pumpkin)
Cleaning shrimp and boiling shrimp shells: approx. the same 45 minutes needed for baking the pumpkin, so you can do these two steps at the same time.
Cleaning and carving the pumpkin: about 15 minutes.
Preparing the cream: about 15 minutes total
Overall time: around 1hour and 30 minutes
About 30 minutes soaking, draining, and making baskets + 15 minutes baking time (for each batch)
- Baking pan or dish
- A medium sharp knife
- Sauce pan (1 medium, 1 small)
Recipe Idea No. 1:
PUMPKIN BOWL FILLED WITH CREAMY SHRIMP
This recipe is very popular in Brazil and there are dozens of different ways to prepare it. This is one of them, it’s the way I make it at home, but feel free to give your pumpkin bowl any filling you want, from soups to stews. In Brazil, there are a few different types of pumpkins and the one that is mostly used for this dish is the so called “Moranga”. It is much bigger, the flesh has more water content and the taste is a little different. Since I’m in Korea right now, the only type I could find here was buttercup squash, which is smaller and sweeter, but resulted in a very yummy dish.
1 Buttercup Squash or Kabocha Squash or Japanese Pumpkin of approx. 850gm (28¼ oz) (a little under 2 lbs)
500 gm (17⅔ oz) (a little over 1 lb) of large shrimp (prawns) (whole)
3 tablespoon (45 ml) extra virgin olive oil
3 cloves of garlic, minced
1 medium onion, chopped
2 large ripe tomatoes, diced
1 cup less 2 tablespoons 200 gm (7 oz) cream cheese
salt and black pepper to taste
1 tablespoon (15 ml) (4 gm) (0.15 oz) fresh parsley finely chopped
1 tablespoon (15 ml) (4 gm) (0.15 oz) fresh coriander (cilantro) finely chopped (optional)
chilli pepper to taste (optional)
1. Preheat the oven to moderate 180°C (350°F) (gas mark 4).
2. Wash the pumpkin, dry it well and wrap it in aluminum foil. Place it in a baking pan or ovenproof dish.
3. Bake for 25 minutes, turn it upside down and bake for another 20 to 25 minutes, or until soft when inserting a toothpick.
4. Remove from the oven and let it cool down a little until warm.
5. While the pumpkin is baking, clean the shrimp. Remove heads, wash out the dirty stuff, devein them and remove the shells. Leave the shells on 6 shrimps (heads removed) for garnish.
6. Put the clean heads and shells in a small sauce pan. Add 1 ½ cups (360 ml) water and bring to a boil. Reduce heat to low and simmer for about 10 minutes, covered. Drain over a bowl to save the stock formed. Set aside. Now you may discard the shells and heads.
7. Back to the pumpkin. Using a sharp knife, cut a lid on top of the pumpkin and remove it. Scrape off any seeds and guts.
8. Using a spoon, carve inside the pumpkin to remove seeds and guts. You don’t want to carve any flesh at this point.
9. After it is clean inside, carve the flesh, being careful to leave at least a ¼“ (6 mm) wall. The pumpkin is baked, so the flesh will be easy to carve out and the flesh will come out like a puree. Save this puree for later use. It yields about 1 cup (240 ml) puree.
10. In a medium sauce pan over medium heat, add the olive oil and minced garlic and saute for a minute. Don’t let it brown. Add the chopped onions and saute until translucent. Add tomatoes and cook for 3 minutes.
11. Add the reserved shrimp stock (about 1 cup (240 ml)) and the pumpkin puree. It should be a lightly creamy consistency. Adjust accordingly adding water or simmering a little longer. Add shrimp, cook for 1 minute.
12. Stir in cream cheese until melted and incorporated. Season with salt and pepper, remove from heat and add parsley and coriander (if using).
13. Arrange the pumpkin shell on a plate and pour the shrimp cream into it. You will probably have more cream than the pumpkin shell can hold, so you can reserve for later refilling the pumpkin shell. Garnish with the shrimp reserved (with their shells), previously steamed for 2 minutes.
14. Serve with a side of white rice.
Recipe Idea No. 2:
NOODLE BASKET FOR SALADS
Servings: 6 baskets
1 package ramen noodles (120gm) (4¼ oz)
boiling water (enough to completely cover the noodles)
1. Place the dry noodles in a baking dish.
2. Pour boiling water over noodles until completely immersed.
3. When noodles are soft and start separating (about 5 minutes), drain and rinse with cold water.
4. Drain again, and set it aside until it starts getting sticky.
5. Use olive oil to grease the outside of baking cups and arrange them upside down on parchment paper.
6. Arrange noodles as shown in the photos. The sticky noodles will help the strings stay together making it easier to form the basket. 3 or 4 strings across, 3 or 4 strings down, and some strings around the bowl. Push all the excess strings close to the cup to form a lip. Don’t overlap too many noodles, or they won’t get crispy.
7. Bake at 230°C (450°F) (gas mark 8) preheated oven for approximately 15 minutes or until golden brown.
8. Remove from oven and let sit for 5 minutes before trying to remove the noodle baskets from the cups.
9. Let cool completely.
10. Handle with care, the baskets are fragile!
11. You can make the baskets the day before using, they will keep fresh in an airtight container. On the third day it stars losing its crispiness.
12. Fill baskets with your favorite salad. If you’re using a dressing, serve it aside or mix it to your veggies just before serving.
Recipe Idea No. 3:
EGGS IN TOAST CUPS
Here are a few ideas for breakfast using slices of bread and eggs.
Slices of bread
Salt & pepper
Cheese, ham, bacon or whatever you would like to have with your eggs.
Example No. 1
Remove the crusts of the bread and press a slice in a buttered baking bowl.
Crack an egg inside. Alternatively, you may want to add a strip of precooked bacon or ham before adding the egg. Avoid using very large eggs, because if it leaks, it will probably stick to the bowl. If you look closely to the picture below you will notice that mine did leak. It got a little stuck on the edges, but I could manage to remove it without any damage, but it would’ve been much better if it didn’t happen ;o)
Bake at 180°C (350°F) (gas mark 4) until toast is golden brown and the egg is cooked to your desired doneness.
Example No. 2
Using a cookie cutter (here I used a flower shape), cut the slice of bread. Press the flower shaped bread into a muffin pan.
Bake at 180°C (350°F) for about 15 minutes or until crispy and golden brown. Fill with scrambled eggs and serve.
Example No. 3
What am I going to do with the leftover bread after making these cute flower bowls, you ask….
Place the slice of bread in a buttered pan over low heat. Crack an egg into the “flower” slot and cook covered until the egg is done to your taste.
You may want to add cheese, ham, bacon…
BREAD SOUP BOWLS
Servings: 12 bowls
These soup bowls made from scratch can also be used for dips. They are delicious and very attractive.
You can find the complete step-by-step instructions HERE.
FOOD TALK ARTICLE
You can find some more ideas at the FOOD TALK article I wrote a few months ago here at THE DARING KITCHEN.
*Note: The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking” ingredients. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using a product you are not familiar with. Thank you!