FBF: Povitica

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DARING BAKERS CHALLENGE: POVITICA

click image to see full post from 10/27/2011

Daring Bakers Challenge: Baklava

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I've made Baklava before, so this challenge wasn't really my thing to repeat. Oh it was spectacular in every bite--but that was the issue. I. Ate. Every. Bite. And I have/had nothing coming up to take it to. I'm trying to loose weight. Not gain it. I understand the challenge and appreciate every part!


He is my past posted recipe for Baklava.

DARING BAKERS CHALLENGE

BAKLAVA

1 (16oz) package fillo dough

1 lb (16oz) chopped pecans

1 teaspoon ground cinnamon

1 cup butter, melted

1 cup water

1 cup white sugar

1 teaspoon vanilla

1/2 cup honey

Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13-inch pan.

Chop pecans then toss with cinnamon. Set aside.

Unroll 1 package fillo dough (or phyllo, depends on brand). Cover with dampened cloth to keep from drying out so quickly as you work. Place 2 sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2-3 tablespoons of nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go.

Top layer should be 8 sheet deep (buttered between every 2)

Using a sharp knife, cut squares (or diamond shapes) all the way to the bottom of the pan.

Bake for 50 minutes until the baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Leave uncovered (it will get soggy if it is wrapped up)

DK Challenge: Edible Bowls

THE DARING COOKS APRIL CHALLENGE

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!

What a fun challenge this was! And I've found more examples all month long of other things in edible bowls, and I've put them on the bottom of this post.

SPAGHETTI SQUASH SOUP 

SS Soup in the SS shell bowl, lined with the SS strings

Here is the soup recipe I used:

1/2 spaghetti squash baked in an oven
Butter or olive oil
1 large chopped onion
4 minced garlic cloves
1 tablespoon of minced ginger
1 teaspoon of curry powder
6 cups of either vegetable or chicken stock
Salt and ground pepper

Bake the spaghetti squash in a pre-heated oven at 350 degrees F for almost 40 minutes and scoop it out once it has cooled.

In a sauce pan add some butter or olive oil on medium flame and add the onions. Cook the onions till they soften, then add the ginger, garlic, and curry powder. Stir it for about 2 minutes.

Puree the squash in a blender and add it to the sauce pan along with the vegetable or chicken stock. Stir it continuously for about 10 minutes.

Season the soup with salt and ground pepper, serve it with some grated spaghetti squash.

OTHER EDIBLE BOWLS

Tuna in Celery Boats

Daring Kitchen: Ceviche and Papas Rellenas

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

The Daring Cooks March 2011Challenge: ¡Me Encanta Perú! - Ceviche and Papas Rellenas

Ok, well to start....I'm sorry but I have to say EW. I knew immediately that I couldn't do the Ceviche. Me and raw fish don't work--plus I'm allergic to iodine in the fish. So that was out. But I still wanted to try the papas rellenas. So, I had planned on doing it one day, but things got crazy--so the mashed potatoes got stored in the fridge, and a few other things got stored back away. So when I finally got to cooking--it just all messed up. My time line, my ingredients...just all of it. I didn't even bother taking pictures. It was a mess. The End.

Sorry DK gals! I'll keep on trekking though....bring on the next challenge!!