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!
This is part one of this post. I remembered a really interesting basket made out of orange peels that my friend Dominique in France showed me in one of her cookbooks. I had never tried it, so I thought this challenge would be a good time to tackle an orange peel basket.
I had a kitchen gadget for garnishing that I thought would be just the implement to make the basket strips. The process is that you cut off a small piece from the end of the orange for the platform, then you cut a long spiral strip. I had to make strips because I was not too skilled with the tool, and it slipped off the peel periodically. So, voila, after a short basketweaving session it worked. I filled the container with a chick pea and red pepper salad. So, here it is:
Well then I looked back at the challenge, and the container is supposed to be edible. Realistically, although you could eat orange peels, a basket this size might be a challenge. So, my next step was to find the recipe for the salmon tartare cornets in The French Laundry Cookbook that I had always intended to make. My first batch was a little overdone, so they did not roll. My error was to cook them too long, so I took the second batch out when they were just congealed but not browned, and they rolled up great. You bake them again after that.
Part 2 will show the filling in them. I am thinking sun dried tomato chevre would be good. Thomas Keller uses salmon tartare, but raw fish never really excites me, in fact it makes me squeamish!! So, look in a couple days for part 2.
Here is a little peak at the cornets:
