Daring Bakers Make Sweet and Savory Tuiles

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

I don't know if it was coming down from a hectic December or just being to busy, but Glamah did not rise to the occasion with creativity on this challenge. With so much going on and Certain Someone away, I was grateful I had a savory option with this months challenge. I choose to use the savory recipe by Thomas Keller from his French Laundry Cookbook. The only substitutions I made to this was add a touch of turmeric for color. One day I hope Certain Someone will whisk me off to French Laundry but in the meanwhile I have my savory tuiles. Judging by the labor and almost burnt fingers rolling these babies in a hot open oven, I can see why Mr. Keller charges an arm and a leg for his outstanding cuisine. Personally,I wouldn't want that job to be in charge of the coronet shaped tulies. I didn't have metal coronets so I fashioned some out of parchment paper. The baking tuiles wouldn't keep their shape . I then then improvised with mini metal tartlette pans. Not perfect , but getting a shape. I sprinkled the tuiles with Nigella seeds that made a nice contrast with the turmeric yellow color. The filling was smoked salmon bits that I pureed with lime,onion, and avocado and a sprinkle of cayenne pepper. It was actually pretty tasty. The buttery tuiles reminded me of a high end crispy potato chip. I will probably go to foodie hell saying that. Is this something I would make again. Maybe. I appreciate learning a new technique but for me this just didn't hold my attention as other challenges have. I realize its a tough job to host these challenges each month and you cant please the thousand of Daring Bakers, Hopefully next month I will get more in the spirit. Please be sure to visit our wonderful hosts and other members to see their creative interpretations of tuiles.

You can find the printable version of all the recipes here .

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Chicken,Fennel,Sun Dried Tomato Pot Pie with Buttermilk Biscuit Crust

Today is Day 2 of how I used my vegetable box.I decided to focus on fennel .I was stumped because I have only had fennel in salads. A Internet search pulled up the same types of recipes. I could have roasted it with and served it up with fish or chicken. Nah. I decided to use in a Chicken Pot Pie. Why Not? I had a really good chicken pot pie in the company cafeteria and wanted to do it my way. Rather than a short crust I decided to make a Buttermilk Biscuit crust( need to use that leftover buttermilk from the Daring Bakers Challenge). I figured Certain Someone may like this .Plus there would be leftovers as he and I towards the end of the week will be in opposite directions. While I'm sunning( working ) it up in sunny Florida he'll need some good leftovers to pull out.I decided to use Martha Stewart's Biscuit recipe for the buttermilk biscuit.The filling is my inspiration.It wasn't to thick , all the better to sop up the sauce with your biscuit crust!

Coco's Chicken,Fennel,Sun dried Tomato Pot Pie with Buttermilk Biscuit Crust

Filling

1 bulb of fennel sliced thin(remove tops).

3/4 cup of frozen peas

3 boneless chicken breasts cooked and cut into cubes( I cooked mine in ground sage, salt ,pepper, bay leaf and parsley.Save any liquid).

1 cup plain yogurt

2 1/2 cups chicken broth

9 sun dried tomatoes snipped into pieces

2 tablespoons of flour

2 tablespoons of butter

Preheat oven to 375 .Mix chicken , sliced fennel,peas, and sun dried tomatoes in dish you are baking in.In a pan melt 2 tablespoons of butter. Add flour. Mix like a roux until incorporated.Gradually add chicken broth while whisking. You should have a slightly thickened sauce. Add the yogurt and thoroughly mix.Pour over chicken and vegetables.Make Martha Stewart's Buttermilk Biscuit ( note I reduced this by half). Roll out a round of dough to top dish.You can add cut outs with the leftover. Brush the tops with Buttermilk and bake for approx 25 minutes or until golden and bubbly.

Dont forget about Tamale Open!