Daring Cooks: Edible Containers

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!

Yup - that was the whole challenge. We could make whatever we wanted for an edible container and put whatever we wanted into it. In some ways that is the hardest kind of challenge since it is so open, but it is also fun to try to come up with something creative. Renata gave us several examples of things we could do - but I kind of wanted to come up with something different.

I thought of the idea of weaving something but kind of ruled it out. When my wife, Lara, later suggested it ( and I couldn't think of anything better ) I decided to give it a try. I shaved off thin peels from zucchini and yellow squash. I microwaved them a little to soften them up. I can't say the weaving was easy. I am not normally one to give up on something but I tried it before my wife got home from work and gave up. I did not expect it to work but my wife got it to work - she has done some basket making - who knew that would be a helpful skill in the kitchen.

I think the basket turned out pretty nice. It was cute and "edible". It was also very difficult and I would not want to be making these for a large dinner party. For the contents I made a grilled squash salad. The salad is very easy and quick to make. It tasted very good and looked nice and springy in the basket.

Thanks to Renata of Testado, Provado & Aprovado! for this months challenge. Renata is one of my favorite Daring Cooks. She always has very creative solutions to the challenges and she is always very active in the forums and commenting on peoples blogs. Check out her blog - it is in Portuguese but she has an English version as well.

Grilled Squash Salad

Serves about 4

• 3-4 zucchini and yellow squash
• 8-12 peppadew peppers (these are hard to find so another sweet or slightly hot pepper could be substituted)
• 2 T vegetable oil (or EVOO)
• 1 T kosher salt
• 1/4 t pepper
• juice from 1 lemon
• 2 clove garlic
• 2 t fresh basil
• 1 T Parmesan cheese

1. Wash the squash well if you are not peeling it. Julienne the squash (I used a mandolin).
2. Mix the squash with 1T of the oil and the salt and pepper.
3. Mix the remaining 1 T oil and remaining ingredients in a small bowl and set aside.
4. Cook squash mixture over a medium-hot grill until tender (only takes 2 minutes or so).
5. Toss the squash with the lemon juice mixture.