Daring Cooks April Challenge: Edible Containers

Cheddar cup filled with refried beans, cilantro, and onion.

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!

Whoa. Edible Containers. At first it seemed quite daunting, but after much brainstorming (with the help of tons of suggestions from other Daring Cooks... and Tabitha), I settled on feeding the cravings I’ve been having lately: Mexican food. I don’t know what it is, but I always want Mexican food. I was also hosting a dinner party and serving carnitas, so I figured throwing a few edible containers in there wouldn’t hurt, right?

Daring Cooks Challenge: Confit and Cassoulet

Our January 2011 Daring Cooks Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.