Thursday, April 14, 2011

Daring Cooks: An Edible Container

I saw this challenge and an idea immediately struck me...duh, breadbowl!!

This month's daring cooks challenge was brought to us by Renata of  Testado, Provado & Aprovado! and the challenge was to make a savory edible container and fill it with something appropriate. 

There were a lot of good ideas given to us (like a noodle basket, or a pumpkin bowl), but all I could think about was a bread bowl.

Fricken' YUM!

I wasn't sure if my No-Knead Bread recipe was going to work for the bread bowls, but as it turns works beautifully! I didn't make it a rosemary lemon bread, instead it was rye bread with rye berries in it. It was a winner! 

This recipe is basically my bread recipe, made into two loaves instead of one so the bread bowl is very hearty. I had the leftovers for lunch the next day and it took me an hour and a half to finish eating the whole thing. Though, now that I'm typing this, I wish I had a bread bowl to eat...I must be hungry!

Vegetable Stew in a Bread Bowl
[serves 2]

for the bread bowl:
  • 3 cups whole wheat flour
  • 1 ½ tsp salt
  • ½ tsp active dry yeast
  • 1 ½ cup water

for the stew:
  • 3-4 cups veggie stock
  • 1 head broccoli
  • 1 cup lima beans
  • 1 cup corn
  • ¼ head cabbage
  • ½ cup mushrooms
  • 1 dried habanero pepper (optional)
  • 2 tsp oregano
  • salt and pepper (to taste)
  • basically any other veggies and spice you have lying around and want to include
  • parmesan cheese (for garnish)

the night before:
  1. mix all ingredients for the bread bowl in a large mixing bowl (it will become a shaggy dough)
  2. cover bowl with plastic wrap and leave in a warm place overnight
  3. mix all veggies and spices together and put in a crock pot
  4. cover veggies with broth and give it a good mix
  5. turn the crock pot on low and leave to stew overnight

the day you want to eat your stew:
  1. turn out your dough onto a floured cutting board
  2. separate into two equal pieces and shape into loaves
  3. cover with a clean towel and let rest while doing the following...
  4. you are going to use a cast iron pot or dutch oven or other oven safe pot (with a lid) to make your bread.
  5. preheat oven to 400 degrees with cast iron pot inside, let the cast iron heat up for about half an hour
  6. when the pot is heated, take it out of the oven and gently plop your loaves into it
  7. cover and place into oven for 30 minutes
  8. remove the lid and continue baking for another 15 minutes
  9. remove loafs from oven and let cool for about half an hour (I couldn’t wait that long, I was hungry!)
  10. cut a hole into your bread bowl with a sharp knife so that it holds the stew
  11. fill the hole with stew and enjoy stew garnished with parmesan cheese
So, my lovely PL&B readers, what edible container would you have made??

Peace, Love & Bagels,

Intense Debate Comments