Edible containers are the next big trend. Jelloware glasses, edible paper muffin liners, and now . . . pita used as a tote that you can really sink your teeth into. It’s a fusion of bread, fashion, green chic, and more than a little boredom.
Using any bread recipe, spread or roll dough out into circles about 6 inches round and not more than 1/4 inch thick. Or make your pita in any shape you want. Why do things always have to be round? When you bake pita bread, use a hot oven, say 400 to 425 degrees. Makes for puffier pitas. Bake time varies, but my gluten free pitas spend between 8-12 minutes in the oven. After letting pita cool completely, carve out a handle and fill as desired. Wonder if I should discuss pita totes at the next bread class on July 8 . . .
Nothing says stuff it like pita, of course. NO IDEA why the tote above is empty. Obviously, it should have been filled with Chicken Tinga Chili. Am I right?!
Today’s Let’s Lunch on twitter features fusion dishes to celebrate the release of Ellise Pierce’s book Cowgirl Chef: Texas Cooking with a French Accent, y’all. Take a look at the delicious posts rounded up by host Cheryl Tan from A Tiger in the Kitchen.
Anastasia‘s Miso Salmon with Mango Salsa at In Foodie Fashion
Cathy‘s Bacon-Studded Polenta With Tomato Gravy at ShowFood Chef
Charissa‘s Gluten-Free Azuki Bean Bundt Cake at Zest Bakery
Eleanor‘s Wok Picadillo at Wok Star
Ellise‘s Salty Lime Sablés (Margarita Cookies) at Cowgirl Chef
Emma‘s Kimchi Bulgogi Nachos at Dreaming of Pots And Pans
Felicia‘s Mexican-Lebanese Hummus at Burnt-Out Baker
Grace‘s Taiwanese Fried Chicken at HapaMama
Jill‘s Southern Pimento-Stuffed Knishes at Eating My Words
Joe‘s Grilled KimCheese Sandwich at Joe Yonan
Karen‘s Ukrainian-German Cabbage Rolls at GeoFooding
Leigh‘s Venezuelan-Italian Cachapas Con Queso at Leigh Nannini
Linda‘s Project Runway Pelau: Rice & Beans Trinidad-Style at Spicebox Travels
Lisa‘s Sunday Night Jewish-Chinese Brisket at Monday Morning Cooking Club
Lucy‘s Coconut Rice Pudding with Mango at A Cook And Her Books
Maria‘s Spanish Shrimp with Bacon, Cheddar & Chive Grits at Maria’s Good Things
Nancie‘s Chili-Cheese Biscuits with Avocado Butter at Nancie McDermott
Patricia‘s Buttery Tofu, Pasta & Peas at The Asian Grandmother’s Cookbook
Patrick‘s Kimchi Jigae and British Mash at Patrick G. Lee
Rashda‘s Mango Cobbler at Hot Curries & Cold Beer
Renee‘s Asian-Spiced Quick Pickles at My Kitchen And I
Steff‘s Chicken Fried Steak at The Kitchen Trials
Vivian‘s Funky Fusion Linguini at Vivian Pei