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!
I came up with two ideas for this challenge: beef & chocolate bock stew in an Irish soda bread bowl, and a chicken & peanut stew in a sweet potato bowl.
Beef & chocolate bock stew, inspired by this recipe.
3 TB canola oil, divided
0.25 C all-purpose flour
2 lbs. boneless chuck roast, trimmed and cut into 1-inch cubes
5 C sliced onion (about 3 medium onions)
1 TB tomato paste
4 C beef broth
1 (12-ounce) bottle Sam Adams chocolate bock (or other dark beer)
Freshly ground black pepper
1.5 C carrot, cut into chunks (I used those pre-cut “baby” carrots)
2.5 C Yukon gold potatoes, cubed
Heat 1 1/2 tablespoons oil in a heavy Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with some salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat with remaining oil and beef.
Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits.
Return meat to pan. Season with salt & pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 30 minutes, stirring occasionally.
Add carrot and potatoes. Cover, reduce heat, and simmer 30 to 40 minutes, stirring occasionally, or until vegetables are tender.
Irish soda bread bowls, inspired by this recipe.
3.5 C all purpose flour
1 tsp baking-soda
0.75 tsp salt
1.5 C milk
Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, baking soda and salt in large bowl. Mix in enoughmilk to form moist clumps. Gather dough into ball.
Turn onto a lightly flour surfaced and knead just until dough holds together, about 1 minute. Stretch dough until it is about 2 inches high, and cut into rounds with a biscuit cutter. Or the lid of a jar.
Have you seen my biscuit cutter? It appears to have run away from home.
Bake until bread is golden brown and sounds hollow when tapped on bottom, about 20 to 25 minutes. Transfer bread to rack and cool until they can be handled.
Cut through the top of the bread, around in a circle, and remove.
Scoop out the insides of the bread, trying not to poke through the outer edge.
Serve stew in bread bowls.
Chicken & peanut stew, inspired by Bittman’s The Best Recipes In The World
2 TB vegetable oil
8 chicken thighs, about 2 lbs. (I used boneless, skinless thighs)
Salt & pepper
1 medium onion, chopped
One 1-inch piece of fresh ginger, grated
0.75 tsp cayenne pepper
0.25 tsp ground cumin
One 14-oz. can diced tomatoes
4 C chicken broth or stock
0.75 C natural peanut butter
Chopped scallions, for serving
Heat the oil in a large, deep skillet over medium-high heat. Season the chicken pieces with salt & pepper and add to the skillet, browning well on all sides. Remove chicken from pan and set aside; return the skillet to the heat.
Add the onion and ginger and cook, stirring occasionally, until softened. Stir in cayenne, cumin, and tomatoes and cook until tomatoes begin to break down, 3 to 5 minutes.
Return the chicken pieces to the pan and add 3.5 C of the stock. Bring to a boil, and then simmer until chicken is cooked through and tender, about 20 to 30 minutes.
While chicken cooks, whisk together remaining 0.5 C of chicken stock and the peanut butter. When the chicken is cooked through, add the peanut butter mixture to the pan. Simmer another 20 to 30 minutes, or until sauce mixture thickens.
After the dish was fully cooked, I cut up the chicken into small bites and added it back into the sauce. I wanted smaller bites, rather than full pieces of chicken, so they would fit well into my sweet potato bowls!
Sweet potato bowls
2 lb. sweet potatoes
2 TB butter
0.25 C flour
Salt & pepper
Preheat oven to 400F. Rub sweet potatoes with oil and sprinkle with salt. Place in a baking dish and cover with foil.
Bake until very soft, 40 to 60 minutes. Cool, uncovered, until the sweet potatoes can be handled. Lower heat to 350F.
Peel sweet potatoes, discarding skins. Add butter and flour, mash until very smooth, and season with salt & pepper to taste.
Prepare a muffin tin with butter, oil, or cooking spray. Place a heaping tablespoon of sweet potatoes into each cup, and press up the sides to form a small “bowl” shape.
Bake for 15 to 20 minutes, or until they are firmed up and can be removed from the muffin tin.
Serve the chicken stew inside the sweet potato bowls, garnished with scallions.
Yummy and cute! Thanks to Renata and the Daring Kitchen for another great challenge.