pie, empanadas, cornish pasties, calzones, bread bowls, stuffed zucchini, stuffed tomatoes, stuffed potatoes, stuffed peppers, crepes, dosas, potato bowls, chicken in lettuce cups, enchiladas, spring rolls, chinese steamed buns, gazpacho in cucumber cups, pasta bowls (with meatball ‘eggs’!)…
And then, of course, our fellow cooks really showed us what for – the forums were brimming with wonderful ideas: chicken skin bowl full of stir-fry chicken (hello kitty!), lacy parmesan cups, dried beet bowls, even a chex mix bowl – really awesome stuff all around. The Daring Kitchen is even sponsoring a contest, so check out the great things people made and cast your vote!
So what did we do? We started with the idea of a choux pastry puff. I’ve seen (and made) many cocktail snacks using choux puffs (like a cream puff, but usually stuffed with a salad or mixed with cheese), but on consideration had never seen a savory version of an eclair. Well, of course, we couldn’t let that one go, so we started with our own version of a lobster roll, encased in a tarragon puff. Nom nom!
‘Lobster rolls’ in tarragon choux eclairsThese were excellent. And I feel relieved now that eclairs have had their moment in the savory limelight.
We also wanted to make a cone. But cone of what? We occasionally see cones of foie gras on menus, but didn’t really want to so there. Finally we decided on a semolina cracker cone filled with grapefruit and avocado salad.
Grapefruit and avocado salad in a semolina cracker coneWe used our go-to semolina cracker recipe, rolled out in the pasta maker to a slightly thicker setting than usual so that the cones wouldn’t get soggy. We then cut the dough into half circles and then rolled and baked them on molds made from aluminum foil.
Forest of cracker conesit was fiddly, but the absolute silliness of eating a salad cone was well worth it! In all honesty, the crispy shell was a nice foil to the salad.
Finally, we made one of my favorite spring dinners: artichoke stuffed with tarragon chicken salad.
Artichoke stuffed with tarragon chicken saladYep, lots of tarragon this month. It’s one of the ways we celebrate spring, I guess. As long as artichokes are in season, they are what’s for dinner.
We also made two types of stuffed pepper: both a vegetarian tandoori pepper and chile rellenos. These are regulars in the dinner rotation, and got gobbled up without any photography.
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 http://thedaringkitchen.com! Thanks Renata!