Edible Flowers Archives - Page 26 of 31

Risotto: Carrot, Cumin, Vodka, Creme Fraiche

RISOTTO
Carrot, Cumin, Vodka, Creme Fraiche
Parmesan, Nasturtium Blossom

I just happened to be thinking about making risotto while reading the Proud Italian Cook’s fabulous new ebook, Italian Sauces My Way (highly recommended and available here). In her book, my friend Marie has a recipe for Vodka Cream Sauce which she recommends spooned over steamed mussels, ravioli, gnocchi, or the classic penne pasta. It’s not a complicated sauce but the vodka makes it fancy, taking her delicious basic marinara to another level. Anyway, her wonderful sauce got me thinking about pairing vodka and risotto.

Other than tomato, what vegetable would pair well with vodka? Beet, celery, and carrot all sounded right. I decided to make the first trial with carrot. I added a kiss of cumin and a some creme fraiche for the creamy element. The color was so incredibly lovely, I didn’t want to detract from it. So the dish was finished with a nasturtium flower from the garden, keeping that monochromatic look.

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Le Pique-Nique

Le Pique-Nique

Poached Duck Foie Gras au Torchon
Pistachio Crust, Pickled Bing Cherries, Lemon Curd
Lavender Fleur de Sel, Pink Peppercorns
Arugula & Mint Salad, French Baguette

“The great thing about foie gras is that it’s foie gras…

You don’t have to do anything to it. It’s a luxury on its own,
and your job is to try to make it show what it really is.”
— Thomas Keller

What is served cold and completely overindulgent? Poached Duck Foie Gras au Torchon.

A whole lobe of duck liver is wrapped in the same muslin torchon in which it had been poached.

Torchon means “dish towel” in French,
and is the perfect vehicle for transporting foie gras to le pique-nique.

Simply remove the torchon and slice the foie gras into discs, then roll the edges in pistachio nuts.

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An Elegant Little Starter: Scallop & Melted Leek Pasta

Pan-Seared Sea Scallop over Melted Leek Pasta
Lemon Creme Fraiche, Caviar, Celery & Garlic-Chive Flower Garnish

An opalescent sea scallop sits atop a dreamy melted leek angel hair pasta. Glossy black caviar and lemony cream fraiche adorn the scallop. Pretty white garlic chive blossoms and pale green celery leaves finish the dish.

These dry pack, wild caught, Atlantic sea scallops retail for well over $20/lb. U10 sea scallops are the largest available and have a sweet, rich buttery taste. They contain no preservatives or additives and will not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution. Dry scallops caramelize naturally during cooking to a gorgeous golden brown crust. Though definitely not inexpensive, this luxurious dish can be made for just over $3 per plate by using black lumpfish caviar rather than the more extravagant sturgeon varieties. Black lumpfish caviar is clean and crunchy with a pronounced salty sea flavor.

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Wilson The Love Bug

One Eyed Boston Terrier — Wilson The Love Bug

Poor Wilson was brutally attacked by another dog, his eye severely damaged. And then, as if things couldn’t get any worse, his previous owners decided to dump him at a shelter. Boston Buddies (Southern California Boston Terrier Rescue) rescued Wilson, but their veterinarians were unable to save his eye. Yet, in spite of his bad experience, Wilson was a love bug.

After reading about Wilson on their website, I contacted Boston Buddies to say I was interested in him. I was told that he had already found his “forever home” and would be going there the next day. So, please, choose another dog. But I didn’t really have an interest in another dog, so I waited. A couple days later I got a call to say that his “forever home” had fallen through and could I meet him that day? I said that I was going to be out of town for the weekend and could take him on the following Monday. It turned out there was another family that wanted to take him that day, so he was placed with them. When I got home from the trip I received another call saying that Wilson did not get along with the other dogs in the home and did I still want him? YES! I WANT HIM! It sure seemed like we were meant to be together. That was in March of 2006, and he was three years old.

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New Korean Salad: Chrysanthemum Greens, Chestnut, Persimmon

Fresh Chrysanthemum Greens, Roasted Chestnut
Semi-Dried Hachiya Persimmon, Fresh Fuyu Persimmon Wedges
Toasted Sesame Vinaigrette
Pomegranate Arils, Toasted Pine Nuts, Roasted Laver

Inspiration from two separate dining experiences sparked the idea for creation of this delightful salad. First, an outstanding meal at Jun Won in LA, a gem of a restaurant that features regional Korean cooking from the province of Chungcheongnam-do. I was captivated by their salad of chrysanthemum greens (sukgat) with chestnut jelly. A week later we attended an event highlighting the “Tastes of the Korean Forest” including sanchae (wild vegetables grown in the mountains), oak mushroom, chestnut, and persimmon.

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