ѕєα's posts with tag: flowers
Since everyone seems to have a floral theme this week, I thought Id continue it with more recipes. On my Chicken Tues. blog this week are some rules for eating flowers. Please refer to it if your not sure what you can eat or not. Others who have blogs today are....
Heidi has one on Tarragon http://starfishred.multiply.com/journal/item/319?mark_read=starfishred:journal:319&replies_read=1
kathyinozarks has one on Roses http://kathyinozarks.multiply.com/journal/item/806?mark_read=kathyinozarks:journal:806Magicmomma has one on Cleaning your herb garden and arugula http://magicmomma.multiply.com/journal/item/212?mark_read=magicmomma:journal:212
grandfatheroak has some recipes for your skin http://grandfatheroak.multiply.com/journal
deb has a blog about Chamomile http://greenwytch.multiply.com/journal/item/227/a_very_tardy_herb_thursday
Flowers for salads and edible flower recipes
| Arugala, Eruca vericaria | Salads, snacking | Nutty, spicy, peppery flavor | | Borage, Borago officinalis | Salads, snacking | Tastes like light cucumber, remove thorny backside | | Bachelor button, Centauria cynaus | Salads | Sweet to spicy, clovelike | | Burnet, Sanguisorba minor | Salads | Flavorless, but colorful | | Calendula, Calenudla officinalis | Salads, teas | Spicy, tangy, ‘poor man’s saffron’ adds golden color to foods | | Daylily, Hemerocallis species | Salads, sautés | Sweet, crunchy, somewhat like a water chestnut | | Lavender, Lavendula species | Salads, teas | Floral, strong perfumey flavor, use very lightly for color | | Marigold, Tagetes tenuifolia | Salads, teas | Spicy to bitter | | Nasturtium, Tropaeolum majus | Salads | Sweet, mildly pungent to peppery flavor | | Onion/garlic, Allium species | Salads, stir fry | Sweet onion, garlic flavor | | Pansy, Viola spp. | Salads | Mild sweet to tart flavor | | Pea, Pisum species (sweet pea is poisonous) | Salads, stir fry | Tastes like peas, also add tendrils or fresh new shoots | | Rose, Rosa species | Salads, teas, infusions | Sweet, aromatic flavor; remove the white bitter portion of petals | | Rosemary, Rosmarinus officinalis | Salads, teas | Pinelike, sweet, savory | | Squah Blossom, Cucurbito pep species | Salads, sautés, stuffed/battered | Sweet, nectar flavor | | Thyme, Thymus vulgaris | Salads, teas | Lemony, adds a nice light scent | | Violet, Viola species | Salads, teas | Sweet, nectary flavor
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Herb and Flower Cheese Terrine
1 lb Cream cheese, softened
3/4 lb Unsalted butter, softened
1 cup Grated Asiago cheese
4 x Cloves garlic, minced
3/4 cup Fresh basil, chopped
1/4 cup Fresh rosemary, chopped
2 tsp Worcestershire sauce
3/4 cup Toasted pine nuts
3/4 cup Chopped parsley
Salt and pepper
2 lb Provolone cheese, thinly sliced
30 x Johnny jump-up flowers, at least
Cream together the cream cheese, Asiago and butter. Add garlic, basil, rosemary, Worcestershire sauce and salt and pepper and combine thoroughly.Add pine nuts and chopped parsley and mix well with hands.
Butter a bread or terrine pan. Line with waxed paper. Line bottom of pan with Provolone slices, then add a layer of cheese mixture and a sprinkling of johnny jump-ups. Continue alternating layers of cheese, cream cheese, and flowers. Try to get at least 5 layers.
Refrigerate overnight. Let stand at least 15 minutes out of the refrigerator before turning out. Remove paper and garnish with more johnny jump-ups and any other edible flowers you might have laying around.
Fresh Grilled Alaskan Halibut With Nasturtium-Herb Vinaigrette
Serves 4 to 6
2 pounds fresh halibut fillet cut into 4 to 6 even pieces (score thicker fillets for easier cooking)
1 cup extra virgin olive oil
1/4 cup fine French sherry vinegar
1/4 cup minced shallots
2 teaspoons white miso (a traditional Japanese soybean paste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 teaspoon honey
2 tablespoons total chopped fresh herbs (tarragon, parsley and basil)
1/2 cup coarsely chopped fresh organically grown nasturtiums plus extra whole flowers for garnishing
About ¾ pound of fresh local field greens for presentation
Pre-heat grill. Mix in a food processor the vinegar, shallots, miso, honey, salt and black pepper.
Slowly emulsify ¾ cup oil (reserving the rest for grilling) into the processor.
Quickly "pulse" the prepped herbs and nasturtiums into the vinaigrette and chill.
Lightly coat the halibut fillets with olive oil, sea salt and black pepper and grill until just barely cooked through.
Toss half of the vinaigrette with the greens and mound on individual plates.
Place cooked fillets on top of greens, spoon over the remaining vinaigrette and garnish with whole flowers and serve.
Variations: Use another fish like wild salmon or mahi mahi or vary the fresh herbs.
 Orange-Pansy-Poppy Vinaigrette
Serves 6
1/3 cup chopped fresh organic pansies plus more for garnish
1/4 cup poppy seeds
4 ounces freshly squeezed orange juice
Zest of 1 orange
1 teaspoon minced garlic
1 ounce champagne vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
3/4 cup canola oil
Mix all in a blender but oil and then slowly emulsify oil into mixture.Chill.
Variations: Use other citrus in such as lemon or grapefruit or try other edible flowers.
Apple-Blueberry And Lavender Cobbler
Serves 6
For filling:
3 cups of thinly sliced, peeled organic baking apples such as Granny Smith or Jonathan's
1 cup fresh organic blueberries
1 teaspoon chopped fresh lavender flowers plus extra whole flowers for garnishing
3/4 cup fresh, local honey or agave nectar (similar in feel and taste to honey)
2 tablespoons arrowroot powder
Pinch sea salt
1/2 teaspoon pure vanilla extract
For Topping:
1 cup organic unbleached white flour
1 cup rolled oats
1/2 cup finely chopped walnuts
1/2 cup organic raw sugar or evaporated cane juice (a slightly less refined granular sweetener)
1/2 cup butter or organic palm shortening (a high quality, unrefined vegetable fat that is solid at
room temperature)
1/2 teaspoon cinnamon
Pinch sea salt
Preheat oven to 375 degrees. Mix all of the filling ingredients together and place in an 8-inch square baking dish.
Mix all of the topping together and work well with your fingers until the butter is reduced to even, little crumbs. Sprinkle over the top of the filling. Cover and bake for about 30 minutes or until it starts to bubble around the edges.
Uncover and bake 10 to 15 minutes until topping is crisp. Serve with your favorite ice cream and a flower on each portion.
Variations: Use any other seasonal, local fruits you enjoy such as peaches, nectarines, plums or apricots.
FLORAL LIQUEUR
4 cups vodka or brandy
1-cup sugar
1 - 2 cups flowers
Place lightly bruised petals in a jar with vodka or brandy and steep for 2 days. Then, add sugar and steep for 2 weeks, shaking vigorously once or twice a day to let sugar dissolve. Strain and filter into clean decanter.
Ideas:
rose, carnation, lavender and mint
orange zest and mint
ginger and pear
peaches and lemon verbena
raspberry and lemon balm
use a dry white wine
CARNATION VINEGAR
* 6 cloves
* 1 cup carnation petals
* 4 cups white wine vinegar
"Carnations petals are edible and add a clover like flavor
to foods but be careful not to eat the greenery,
some carnation leaves are poisonous."
* "Pull petals off the flower stems; snip off white heels and add them to your compost. Wash and dry well.
* Heat vinegar until it is lukewarm.
* Crush flower petals and cloves in a jar with a wooden spoon.
* Cover mixture with the warm vinegar and let it steep about 3 weeks. (preferably in a sunny windowsill)
* Strain the vinegar into decorative bottles and cap or cork tightly. Great on fruit salad.
***The best kind of carnations to use for anything is Dianthus or Pinks. These are the ones the old recipes speak of. They are much more fragrant than the new breeds. My grandmother used to grow these and I fell in love with them as a child. Now I always grow them.
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Since its Spring I thought Id look for something unusual and decided to make it a floral theme. Yes most of you wont make these but the more adventurous ones just might!
Others who have blogs today are.....
Ebyjo has German Chicken and Noodles http://ebyjo.multiply.com/journal/item/184/German_Chicken_and_Noodles
mrpiggy who does our Magazine has a Presidential version today http://mrpiggy001.multiply.com/journal/item/876?mark_read=mrpiggy001:journal:876&replies_read=6
C-A has a yummy Spicy Orange Chicken Over Noodles http://careyann.multiply.com/journal/item/68?mark_read=careyann:journal:68&replies_read=1
RochelleR has Chicken Tamale Pie http://rocheller49.multiply.com/journal/item/162?mark_read=rocheller49:journal:162
and Spicy Chicken and Peaches http://rocheller49.multiply.com/journal/item/163?mark_read=rocheller49:journal:163
Heidi has Chicken and Dumplings http://starfishred.multiply.com/recipes/item/29/CHICKEN_AND_DUMPLINGS
Lady Drago has Chicken on a Stick http://ladydrago.multiply.com/journal/item/121?mark_read=ladydrago:journal:121
SpringChild has Zesty Braised Chicken http://springchild.multiply.com/journal/item/661?mark_read=springchild:journal:661
Ghostbear has some recipes and How to Hypnotize a Chicken http://ghostbear1890.multiply.com/journal/item/413?mark_read=ghostbear1890:journal:413
Cherei has Chicken Mascots for Sports Teams http://mamabearcherei.multiply.com/journal/item/667/Gooooooooo_Chickens
kathyinozarks has a late entry due to storms out her way http://kathyinozarks.multiply.com/journal/item/801?mark_read=kathyinozarks:journal:801
and another with some yummies http://kathyinozarks.multiply.com/journal/item/802?mark_read=kathyinozarks:journal:802
awakingthelion has Chicken Little on her blog http://awakingthelion.multiply.com/journal/item/87/Chicken_Tuesday_-_Chicken_Little
The Ten Rules of Edible Flowers
1. Eat flowers only when your are positive they are edible.
2. Just because it is served with food does not mean a flower is edible (see Rule 1).
3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centers (see Rule 3).
5. If you have hay fever, asthma or allergies, do not eat flowers.
6. Do not eat flowers picked from the side of the road. They are contaminated from car emissions (see Rule 3).
7. Remove pistils and stamens from flowers before eating. Eat only the petals.
8. Not all flowers are edible. Some are poisonous.
9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
10. Introduce flowers into your diet the way you would new foods to a baby - one at a time in small quantities.
Rose Petal Salad
Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or take it to a potluck or cookout. Chicken and shrimp provide adequate protein, while cucumber, spring onions, and fresh Thai herbs provide lots of greens. Star fruit adds a final touch of flavor, texture, and beauty to this most exquisitely romantic of salad recipes!
* SERVES 4 as a Salad/Appetizer; OR 2 for Dinner
* 2 roasted chicken or turkey breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
* approx. 1 cup cooked fresh shrimp (canned small-medium shrimp works too), OR 1 cup fresh raw shrimp (see instructions)
* 1 cucumber, peeled (if organic, leave on the peel) and cut lengthwise into thick matchstick-like pieces
* 1 cup fresh coriander, lightly chopped
* 1/2 cup fresh basil, lightly chopped if leaves are large
* 3 spring onions, sliced lengthwise into matchstick-like pieces, OR handful of chives, chopped
* 1 star fruit (available at most supermarkets - look for star fruit that is mostly yellow - if too green, it is unripe)
* 2 roses (different colors make the salad more interesting), preferably in full bloom
* 1/4 cup roasted unsalted peanuts, left whole, or lightly chopped
* SALAD DRESSING:
* 2 Tbsp. fish sauce (available at all Asian/Chinese food stores - look for very tall bottles labelled "Fish Sauce")
* juice of 1 whole fresh lime
* 1 tsp. sugar
* 2 cloves garlic, minced, OR 1 tsp. pureed bottled garlic
* 1-3 tsp. chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad
1. If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2. To quickly cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3. Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4. To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5. Now peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6. Prepare and slice the star fruit. For more on how to prepare star fruit, see my How to Buy, Cut, and Serve Star Fruit..
7. Now turn the fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Include about half the star fruit in the salad - save the rest for eating or juicing.
8. Place all salad ingredients - except the rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
9. Now add 3/4 of the rose petals and gently toss or fold in.
10. Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, add a star fruit slice, and then sit back and ENJOY this beautiful Thai salad!
Stuffed Zucchini Flowers
A simple filling of chicken breast ground with seasonings, eggs and cream fills zucchini flowers, which have a tiny new baby zucchini attached. The fragile zucchini flowers will only hold for a day, so shop for this dish the day you plan to serve it. Serves 4
24 zucchini flowers, 2 to 3-inch zucchinis attached
Chicken Breasts
4 chicken breasts, skinless and boneless
2 teaspoons salt
2 teaspoons freshly ground pepper
4 whole eggs
1 cup heavy whipping cream
1 small bunch basil, stemmed and chopped
Tomato Sauce 2 tomatoes, peeled, seeded and diced
1 cup black olives, chopped
1½ cups olive oil
1 cup chopped dried black olives
4 basil sprigs
With your fingers, reach into the blossoms and gently pull out the hard pistils. Discard them. To make chicken breasts: Cut the chicken breasts into large chunks and place in a food processor. Add the salt and pepper. Process for three or four pulses, then turn on the machine and add the eggs through the feed tube, one at a time. Pour in the cream and process until blended. Remove from the machine and stir in the basil. Put the mixture in a pastry bag fitted with a large plain tip. Pipe into the flowers, inserting the tip between the petals and filling the space. Fill two-thirds of the way up the flowers and close the petals around the filling.
Place the zucchinis in the top of a steamer in a single layer and place over boiling water; do not let the water touch the zucchinis. Steam for 4 to 6 minutes, until the squash portion is slightly softened and the chicken mixture has cooked through and firmed. Remove and place on paper towels.
To serve: Put the diced tomato, black olives, and olive oil in a small pan and warm over medium heat. Cut the blossoms and squash in half lengthwise. Place six halves on each plate in pairs, crossing the squash portion of each pair. Drizzle with the warm tomato-black olive mixture. Sprinkle with black olives and garnish with a basil sprig.
Lilac Chicken
Lavender flowers can be substituted for lilac flowers. The flavor is a bit stronger, so fewer flowers are needed.
1/2 cup lilac flowers, divided
water
white wine
2 chicken breasts, split and boned (4 pieces of chicken)
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper
Place the lilac flowers (reserving 2 tablespoons for garnish) in a large covered frying pan. Add 1 inch of water and 1/2 inch of wine to the pan. Bring to a boil. Gently place chicken in liquid. Cover and poach over a low heat 4 to 5 minutes. Turn chicken and cook an additional 4 to 5 minutes, or until cooked through. Remove chicken to a warm platter.
Boil to reduce poaching liquid by half. Remove flowers and discard. In a separate saucepan, make a roux from the butter and flour. Melt the butter, then stir in the flour. Let cook for 5 minutes over a low heat, stirring often to keep it from sticking. Add the reduced liquid gradually to the roux, continually stirring with a whisk. Cook over a low heat several minutes, or until it reaches the desired thickness. Adjust seasoning with salt and pepper to taste. Spoon sauce on the chicken. Garnish with reserved lilac flowers.
Day Lily Chicken Soup
5 cups chicken stock
1/2 cup cooked, minced chicken
1 1/2 Tbsp cubed salt pork
3/4 cup diced potatoes
2 Tbsp minced onion
3 Tbsp minced celery
1/4 tsp each ginger, salt, & pepper
2 Tbsp flour
2 Tbsp sherry
3 Tsp minced mushrooms
1. Tbsp minced parsley
1. Tbsp soy sauce
1. 1/2 cup chopped day lilies
Combine chicken stock, chicken, salt pork, potatoes,
onion, celery, ginger, salt, and pepper. Cook 15–30 min.
or until potatoes are tender. Add flour to sherry and
add to soup. Add remaining ingredients and simmer
3–4 min.
Moroccan Chicken with Pistachios, Apricots, Roses, and Marigolds
1 pound of rice long grain, 2 cups
2 tablespoons of vegetable oil
3 scallions, spring or green onions
1 onions finely chopped
2 ounces of apricots
2 ounces of pistachio nuts shelled
2 ounces of pine kernels (pine nuts)
1 teaspoon of cinnamon ground, up to 2 teaspoons
3 pounds chicken breast, skinned, boned, cut into strips
sea salt (to taste)
black pepper (to taste)
1 teaspoon of rose water
1 teaspoon of rose petals heaped, highly scented
1 teaspoon of marigold petals, heaped *
*Make certain you use a pot marigold (Calendula) rather than
an African marigold (Tagetes).
Directions:
Cook the rice in boiling, salted water for 15-20 minutes, or until just tender; it should still be a little chewy.
Heat 1 tablespoon oil in a frying pan, put in the onions and fry quickly for 2 minutes.
Add the apricots, pistachios, pine kernels, sprinkling them with
cinnamon as they cook.
Using a slotted spoon, remove the mixture from the pan and stir
into the rice.
Cover and keep warm. Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little
more cinnamon.
Do not overcook the chicken, which should be tender and juicy.
Mix the cooked chicken into the rice, season if necessary and
spread the mixture in a wide shallow dish.
Sprinkle with rose water and decorate with the rose and
marigold petals.
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