Work in Progress: Soft Pretzel Bowls

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!

This project was a fascinating one. Everyone has come up with amazing, unique and, often beautiful, containers that I would love to eat. Sadly in spite of multiple attempts I don't have a finished product to share. But I will... Soft pretzel bowls are going to happen and I'm getting close. Maybe next month?

Here are miscellaneous pictures of my process thus far with descriptions as I'm short on time.

Right: Roasted Beets and Asparagus with Diced Horseradish Cheese

Left: Mushrooms in a Sherry-Paprika Sauce with Parsley (for color)

 The yeast was bubbly...a good start.

 Too dry...Add more buttermilk.

The dough isn't that smooth but it will do. I'm trying to learn the mantra 

don't let the perfect get in the way of the good.

 It doubled. Score.

The dough rolled out and cut into circles.

They browned much better than the previous batch and yet were still a touch too crisp.

Midnight last night. Hello, disaster. I told myself tomorrow is a new day and went to bed 

once the pan was soaking. The gray cloud is still following me around today thought...

must see struggles as opportunities and continue to move forward.

Find more David LaMotte songs at Myspace Music