ѕєα's posts with tag: herbvinegar
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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