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February 2016 CHallenge - Three Part Harmony: A wrapper, a filling, a sauce

9K views 95 replies 21 participants last post by  butzy 
#1 ·
I'm going to try something a little different this month. I've been kicking around this idea in the back of my head for a while, let's see what happens. The most difficult part may be coming up with an appropriate cover photo.

Basically you start with a wrapper. Like pie dough, pizza crust, a lettuce leaf, tortilla or crepe. Then you put a filling in it, like cheese or crab meat or fruit. Then add a sauce, either inside the wrapper or put on top. Or just on the side as a dipping sauce.

Examples with the sauce inside would be a calzone, a gyro with tzatziki, or a beef and onion gravy Cornish pastie. Outside sauce would be like a smothered burrito, a relleno with red chile sauce like I made for the January challenge, or perhaps a crab and cream cheese omelet with hollandaise, a jelly filled glazed donut.

Spring rolls are a good example of a sauce on the side, or maybe a scoth egg with a zingy mustard. I imagine it would be easy to come up with a sushi plate that had an inside sauced roll, an outside sauced roll and a dipping sauce roll.

I see all sorts of savory dishes and perhaps more excursions into the sweet side this challenge. Like chocolate eau claires.

And such a concept applies to pretty much every cuisine on the planet, so there is a lot of inspiration out there.

So simple requirements - a wrapper ( preferably edible, corn husks and banana leaves can be used, but ... ) a filling, sweet or savory, and a sauce. Three components singing in harmony.

Let's see what sort of symphony we can create.

mjb.
 
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#12 ·

Nope, sorry folks, HERE'S our winner!

Stuffed Cabbage

I lined the bottom of the pot with the stray

bits of cabbage, shredded, along with 1/2 c. chicken broth,

homemade of course

steamed the cabbage leaves and removed the

tough, thick ribs

The filling was simple:

1/2 lb. 93/7 ground beef

onion

sweet peppers

celery

smoked paprika

allspice

garlic

s&p

roll, tuck, into the pot seam side down

crushed san marzano tomatoes on top

bake, covered at 375 for about 40 minutes


My husband is not watching his

calories, so he has the rice that

would have gone into the filling

on the side. We both had a side

salad to round it out
 
#19 · (Edited)
I had left over roast beef and some ham. I slivered both along with onion, bell and jalapeno peppers. I sweated the onion and peppers then added the already cooked meat along with seasoned sauce I threw together and let that do its thing. Darn my tortillas are past prime!! What's a cook to do?? No problemo we have chickens . . . so I made omelette tacos with goat cheese - damn this was good.


@teamfat - yes that is a gin and tonic my friend /img/vbsmilies/smilies/drinkbeer.gif
 
#21 · (Edited)

Lumpia

ground chicken thigh meat, browned, into the food processor for a fine texture

shredded carrots and cabbage

bean sprouts (mung beans)

Lumpia wrappers (sorry, store bought)

roll 'em up REAL tight

refrigerate overnight

deep fry at 350 til GBD

sweet chili sauce for drowning them in!

MMM! of course I needed to do a quality check...

we don't want to poison the other guests, HA!

This is perfect for the Pre-Super Bowl Party

we're off to...

I prefer Lumpia, there's something about the wrapper,

crisper, flakier, very much a standard pupu dish

from where I come from.
 
#22 · (Edited)
Sausage and Cheese Ravioli with Sun-dried Tomato Alfredo Sauce

I start with the filling of browned Italian sausage, ricotta, parmasean cheese, roasted garlic, sun-dried tomato, basil, and s&p

Then for the wrapper. I couldn't find my ravioli cutter and I was in a rush, so the pasta is thicker than I would like and I used a pizza cutter so they were a bit rustic to say the least.

The the sun-dried tomato Alfredo sauce

It was an eat yourself sick good.
 
#23 · (Edited)
Made something like 160-200 dumplings + wontons to feed 6 people for Chinese New Years.


Starting to get some of the veg to the right size for the filing


Nappa, chives, and baby bok choy


Filling #1 Pork, nappa, a little shiitake, a little cilantro

Filling additives: soy sauce, salt, white pepper powder, ginger, rice wine, egg white


Filling #2: shrimp and chives

Filling additives: salt, white pepper powder, egg white


Filling #3 Pork, baby bok choy

Filling additives: soy sauce, salt, white pepper powder, ginger, rice wine, egg white


Made a few batches as essentially potstickers


Others as steamed or boiled.



Wrapping them was a group effort, so there are a mix of shapes :)



Had to stagger the cooking of them, so I never got a picture of more than 30-40 at a time :O

The primary dipping sauce is black vinegar, dark soy sauce, chili oil, and some finely chopped cilantro.
 
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