#edible flowers
Man Down!! LAST MINUTE Valentine’s Day salad idea for those of you that dropped the ball and forgot to buy roses. Edible flower salad!! (traduccion abajo)
They cost WAY less than roses (about $5) and throwing them on a salad will definitely make her heart melt. Bet. She’ll be like “Oh my God, I got a Fit Man Cook in the house” and be ALL over you. Lol! You can purchase these at Central Market, Farmer’s Market and Whole Paycheck (Foods). Make this day memorable! Boom.
Ingredients: Arugula, edible flowers, strawberries, sliced almonds, goat cheese and your choice of vinaigrette dressing! The purple flowers I think taste the best. Tag your friend if you know he is #ManDown today!
Idea de ÚLTIMO MINUTO para el dia San Valentín > Si te olvidaste comprarle rosas, puedes hacer una ensalada con flores comestibles!
Y estas cuestan mucho menos ($5) que las rosas y te lo juro esta ensalada sin duda hará que su corazón se derrita. Ella va a decir “Oh Dios mio, tengo un hombre quien cocina comida rica en mi casa - un Fit Men Cook. ” Te prometo! Usted puede comprar estos en el Central Market, el Mercado de Agricultores y Whole Paycheck (o mejor dicho Whole Foods). Haz que este día queda una buena memoria para ella! Boom.
Ingredientes: rúcula, flores comestibles, fresas, almendras rebanadas, queso de cabra y su elección de aderezo de vinagreta! En mi opinion, creo que las flores moradas tienen el mejor sabor.
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Did you drop the ball this Valentine’s Day? What better way to show your love than with a homecooked meal? Barilla Executive Chef Lorenzo Boni offers his fool-proof tips for up-leveling any meal:
Add dried rose petals and edible flowers. Use dried rose petals with a pesto dish for a romantic garnish. Or, better yet, create your own fresh pesto using edible flowers. You can even buy the pesto pre-made (so, you literally can’t mess it up).
Dye your pasta red. From beet water to a red wine reduction, coloring your pasta red creates an appealing dinner that is ready in no time. Pair beet water with crumbled gorgonzola or use a red wine reduction with a cream-based sauce and a meat ragout.
Sprinkle some crushed pink peppercorn. This fragrant addition to a seafood dish, such as salmon pasta, creates a delectable dining experience.
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I had an email from someone yesterday who told me that they loved my Poppy Watercolours so much, they used them as inspiration for their wedding cake!
It looks fantastic & what’s even more amazing is that all of the flowers are edible & made from florist paste!
What an honour! Thanks guys for sending me the photos! xx
Instagram: @colleensamanthaparker
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An ice storm is on its way. This, after two polar vortexes in January and a two-inch snowfall that paralyzed Atlanta’s roadways for 24 hours. Thank goodness for primroses (Primula vulgarism) - just in time for an icy, snow-bitten Valentine’s Day.
It’s still too early for spring bulbs to appear from beneath the frozen tundra, so I brought home a few primroses from the local garden center to brighten an otherwise grim growing season. I dressed up an old vintage plant stand with terra cotta pots and filled them with primroses. Then I tucked a couple of plants into milk glass vessels that I keep on hand for various flower projects. The snow-white milk glass is such a pretty contrast to plant materials, and the primroses are no exception. For a tabletop centerpiece, I placed a pretty red primrose under a garden cloche for Valentine’s Day. What better way to spend the next two weeks, than under the influence of primroses?
Because primroses like cool temperatures and moist soil conditions, they are an easy flower to grow this time of year. The garden doesn’t offer a lot of color in February, so the first burst of spring usually comes in the form of primroses. As the garden starts to break out of winter, group primroses in planters with violets and pansies, all of which are edible flowers if you grow them organically (I use an organic cow manure tea from Authentic Haven Brand to keep my primroses blooming over a long period of time). Add organically-grown flower petals to salads, pasta dishes, or desserts for subtle, colorful flavors from the garden. Freeze the petals in ice cube trays for fruity beverages, or dry them to use in tea, but introduce them sparingly to guard against possible allergic reaction.
“Primrose” comes from Medieval Latin: prīma rosa, or “first rose.” They are my first flowers every spring.
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When thinking about what to write about today, I decided to have a look at Wikipedia’s “Born on this day” feature to see if there was anybody food-related on the list. Happy 49th Birthday, Yotam Ottolenghi! And thank you for being born on this day; this blog post wouldn’t exist without you. I’d never heard of him before – I’ve had quite a few years away from doing any real cooking, so haven’t been adding to my recipe book collection. His food looks gorgeous, really rich and magical, perfect for a feast. Consider the examples below, from Ottolenghi’s own Pinterest boards (click on the images to see what the dishes are called):
They would make a really lovely meal, don’t you think? There are also several dishes which look as thought they would fit perfectly in a feast of crystallised fruits and flowers, alongside the sugar-plums from my post from two days ago. For example:
Again, just click on each picture to see what they are.
However, the dish that I love most of all of Ottolenghi’s that I have seen today takes me back to a favourite book, and a really interesting undergraduate assignment. My undergraduate degree is an M.A. in French and Hispanic Studies from Glasgow University. One of the most interesting Spanish modules was Methodologies of Translation, taught by the wonderful Professor D. Gareth Walters, who sadly is no longer at Glasgow University – I’m not sure where he teachers now. Our main project was to translate two extended pieces of literature of our own choosing, and to compare and contrast the pieces and the process. I chose Bodas de Sangre by Federico Garcia Lorca and Como Agua para Chocolate by Laura Esquivel. I have loved one chapter in Esquivel’s book more than any other, since I first read it. Each chapter is built around a particular recipe, and I chose to translate my favourite chapter, in which Tia makes a dish of quails in rose petal sauce. Hmm, that reminds me that I really should try growing my own flowers next year for use in cooking – it’s always been one of my dreams to have a ready supply of edible flowers.
Anyway, I’ve still never made quails in rose petal sauce, but any recipe mentioning either of these ingredients will catch my attention. You can guess what happened, can’t you? While searching for some biographical information about Ottolenghi, I came across a recipe of his which features both rose petals and quail. Be still, my heart (and stomach). In an article in the Guardian published in time for a Christmas five years ago, the chef suggests cooking quail instead of turkey at Christmas dinner. I’m not sure that I am quite ready for such a bold move, but it’s a beautiful looking dish.
Lamb- and rose-stuffed quails with harissa and apricots
Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table.You can also use chicken or guinea fowl. Serves six.
150g dried apricots
400g minced lamb
150g fresh white breadcrumbs
2 tsp ground cinnamon
2 tsp grated lemon zest
4 garlic cloves, peeled and crushed
20g chopped parsley
40g chopped coriander
3 tsp dried rose petals
Salt and black pepper
12 medium-sized quails
1 tbsp olive oil
3 tbsp harissa paste
2 tbsp rosewater
2½ tbsp lemon juice
2 tbsp honeyFinely chop 30g of the apricots and put them in a bowl with the lamb, breadcrumbs, cinnamon, lemon zest, garlic, parsley, half the coriander, a teaspoon of rose petals, a teaspoon of salt and plenty of black pepper. Mix well and stuff into the quails.
In another bowl, mix the oil, harissa, rosewater, lemon juice, honey, three-quarters of a teaspoon of salt and some pepper. Rub this all over the quails and marinate in the fridge for at least two hours, and preferably overnight.
Heat the oven to 200C/390F/gas mark 6. Put the quails breast side down in a roasting tray large enough to hold them snugly. Pour over any marinade and 150ml water, cover with foil and roast for 25 minutes.
Meanwhile, cut the remaining apricots into 0.5cm-thick slices and, once the 25 minutes are up, add to the pan. Turn over the quails, return to the oven uncovered, and roast for 20-30 minutes more, until cooked. Remove the quails from the pan and keep them covered in a large bowl.
Tip the sauce from the tray into a medium saucepan and simmer for three to five minutes, until thick. Pour over the quails, add the rest of the coriander and stir to coat. Place the birds on a platter, sprinkle with the remaining rose petals and serve.
Source: The Guardian
Now to decide what dishes should be served with these beautiful golden quails! Unfortunately, Yotam, I hate beetroot so passionately that I cannot contemplate your suggested dish of Sweet and Salty Brussel Sprouts and Beetroot (although I would consider trying the sprouts without the taint of the devil’s vegetable – ). But I’m sure that this won’t ruin your birthday. Now, which of your recipe books should I request in my letter to Santa?
14 December 2017: a birthday feast When thinking about what to write about today, I decided to have a look at Wikipedia’s “Born on this day” feature to see if there was anybody food-related on the list.
