Sunday, September 27, 2009
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
My goodness this was a challenge. Roll, fold, chill, and repeat, about 900 times and somehow you end up with puff pastry. Form the pastry into pretty shapes and fill them and you get Vols-au-Vent (little puff pastry cases designed to hold filling).
The BF helped out big time with this challenge because for once he was as excited as I was about making it. No surprise since it was the first non-dessert challenge I've had with the Daring Bakers. So the BF and I each picked our signature filling and had a vols-au-vent throwdown.
Meanie: Goat cheese and roasted red pepper with basil pesto.
(Yes, it's lopsided, but just tilt your head to the right and I promise it'll be ok).
BF: Smoked pork with fig balsamic glaze.
Unfortunately, I didn't try his (don't eat meat), but he assures me that he's the winner ( I just nod and smile).
Puff Pastry/vols-au-vent : here on Steph's amazing drool-inducing blog.
Basil Pesto: From Ina Garten
Fig Balsamic Glaze
1/4 cup fig jelly
2 Tb water
1 tsp salt
2 Tb balsamic vinegar
1 tsp chilli powder
Stir the jelly and water in a small saucepan over medium heat. Stir in salt and chilli powder. Cook for 5 min. Lower the heat. Stir in vinegar. Cook over low heat for 5 min.