Daring Cook's Challenge April: Edible Savoury 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! 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 wanted to make something difficult and time consuming for this challenge. Crazy right? And I had this idea of making a bread bowl.. and then I started thinking about all the things I loved to dip in bread. And my husband's favorite pasta dish came to mind. It's a Portuguese dish that my mother used to create for me as a child and I loved it, and when I made it for my husband he devoured it!

Then I started to worry about the sauce seeping through the bread and making it fall apart. So I needed a back up plan, and I created a delicious salad to go in the basket.

The bread basket is what you are probably the most curious about so here it is.. I made a basic pizza crust and weaved it into a lattice pattern.

Basic Pizza Crust

Ingredients.
15 oz all purpose flour
5 oz whole wheat flour
0.5 oz salt
1 tsp instant yeast
2 oz olive oil
14 oz water

1.First you mix all the ingredients in a bowl except for the water.

2. Then you add half of the water. Never add all the water in at once, Chances are you will not need the full amount. Mix on first speed with  a dough hook. You can also make this dough by hand by kneading it. It will take a few minutes longer but it works just as well.

3. When the dough feels hydrated and not slippery wet, that's when you stop adding water. But do it at minute intervals as it takes a while for the starch to absorb the water. If you add it all in at once the chances are you over wet the dough. If this happens, add more flour gradually until the dough is not slippery wet.
4. When the dough starts to rise up the hook and peel off the sides you are in very good shape.

5. Poke the dough. If it springs back up then you are done and ready to rest the dough. Rest it until it doubles in size (covered with plastic wrap so the dough doesn't dry).

6. When the dough has rested, portion it into small uniform falls and rest for 5 minutes (covered with plastic wrap so the dough doesn't dry).

7. Roll the balls into long serpent-like shapes and allow the dough to rest another 5 minutes, covered, before you begin to weave it.

8. Once weaved into a basket, allow the dough to rest, covered, for another 30 minutes.

9. Bake for 15 minutes, on until done, in a preheated 500 degree oven.

Now for the Pasta Dish:

1 lb stew meat

1 onion, chopped

2 garlic cloves, minced

3 Tbsp Olive oil

1 bay leaf

1 Tbsp Tomato Paste

1 can diced tomatoes

2 buillon cubes

1/2 C white wine

Water as needed

salt

pepper

1 lb pasta

Directions:

1. Sautee onions, garlic, bay leaf and a little pepper in the Olive oil.

2. When golden brown, add the tomato paste and tomatoes. Sautee 3 minutes.

3. Add meat and cook for 3 minutes.

4. Add wine, buillon cube and just enough water to cover the meat. Cook on low heat for 4-5 hours until the meat is tender. You may need to add water as the meat cooks.

5. When the meat is done add some water to the pot and cook the pasta in it. The pasta will absorb much of the water.

6. Season with Salt and Pepper and pour over the bread bowl.

7. Devour!!