Edible Flowers Archives - Page 7 of 28

Caramelized Baby Carrots, Prickly Pear Cactus Syrup

Caramelized Baby French Carrots
Prickly Pear Cactus Syrup
Scallions, Mint, Dill, Pine Nuts, Edible Flower Petals

There aren’t many Easter posts on Taste With The Eyes, because, you know, we celebrate Passover here… I’ve already shared my new matzoh ball recipe, and have a fabulous cold poached salmon with 3 horseradish sauces in the wings.

But today, Easter Sunday, I had some beautiful Baby French Carrots on hand, so they were roasted with Prickly Pear Cactus Syrup (we live in the desert after all) and they turned out surprisingly delicious. Sweet, savory, nutty, herby. I dressed them up for Spring with some flower petals, and I think they would make a fabulous Easter side dish.

Extending my best wishes to you, my friends, for a glorious Easter.

Caramelized Baby Carrot Recipe

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Halibut Cantonese-Style

Cantonese-Style Halibut

Steamed Halibut Cantonese-Style

Firm, lean, meaty, mild, and slightly sweet. Bright white flesh Halibut is often best cooked with moist methods like poaching, steaming, or braising. Inspired by Cantonese technique, here a beautiful piece of Alaskan halibut is cooked in a bamboo steamer then served in a big shallow pool of soy-ginger-garlic-sesame sauce. Each flake is drenched in the flavorful sauce before each bite. It’s quite heavenly.

Halibut Cantonese-Style Recipe

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Cauliflower and Aged Gouda Soufflé

These delightful soufflés are perfect for a springtime luncheon! 36 month-aged Gouda from the Netherlands adds nutty, butterscotch flavors and an interesting salt crystal crunchy texture. This flavorful cheese pairs well with a full-bodied complex Alsatian Pinot Gris.

The soufflés are super easy to prepare, and bake up to a puffed golden brown in 35 minutes. Served with a pretty side salad, they make a lovely light lunch…or easily double the recipe and serve them on a platter as part of a buffet because, as a bonus, the soufflés hardly deflate so they are excellent for entertaining.

Cauliflower Soufflé Recipe

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Panko-Crusted, Two Ways

Panko-Crusted, Two Ways
Goat Cheese and Chicken

Time to get crusty! Developed in Japan during World War II, the dough for panko is baked by electrical current, heated rapidly and uniformly, quickly producing a light, yeasty, crust-free bread. The bread is then ground to create fine slivers of airy, crispy crumb. Then the crumbs are toasted to a delicate crunch which results in breadcrumbs that absorb less oil and add more volume than the traditional type.

Both goat cheese and chicken cutlets are very satisfying with wide international appeal when cooked with a panko crust. They are often served with a fresh green salad to balance the crispy-fried technique.

Panko-Crusted Recipes

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Cream of Pea Soup, Goat Cheese Flower Crouton

Cream of Pea Soup

Cream of Pea Soup
Goat Cheese Flower Crouton

Spring is just around the corner but…No need to wait another month to serve this super-easy, spring-inspired soup! It is made with frozen peas and just a handful of ingredients.

Frozen peas are simply delicious, inexpensive, and convenient. They are picked and flash-frozen at the peak of freshness so they are always sweet and tender. Turn a bag of plain ol’ peas into something extraordinary, a soup that is quite pretty and awfully tasty.

And if fresh edible flowers are not readily available, you can serve the soup with a (still fabulous) goat cheese crouton topped with fresh herbs like mint or dill.