flower power
cooking with edible flowers
(return to food)
The healing powers of herbs were well known during the early Roman times
and herbs were used in cooking as well as medicine. We are still
discovering today that certain herbs and flowers can play a very useful
role in supporting physical health.
The Victorians expressed themselves through flowers. Christina Rosetti
wrote a book of nursery rhymes called Sing-Song and, in this book, flowers
were used as naturalistic detail and as conventional symbols. It set the
stage for meanings in flowers and made a lasting impression so that we all
know that a red rose means love; the lily means purity, bluebells mean
constancy etc..
The meanings of flowers often differ from country to
country.
Consider the predicament of this writer when, as a young marketing
assistant for a large international firm in northern Italy, I was told by
American management that I must market an extensive line of
Chrysanthemum-scented bath products in Italy. I looked at them in
astonishment. Why? because, in Italy the Chrysanthemum is
linked in our minds with death. Italians take
Chrysanthemums to the graves of their loved ones and are never used
for any other purpose in Italy.
During my research for this article, however, I discovered that
Chrysanthemums are said to be a powerful remedy for fatigue or lack of
energy. Just holding these flowers can revive one's energies quickly.
Concentrating on them can relieve even a prolonged condition of exhaustion.
A further example of this difference is the Dandelion. Often looked upon
disparagingly as the scourge of the perfect, well-manicured American lawn,
Dandelions were cultivated in European kitchen gardens for hundreds of
years. The Dandelion was purposely brought from Europe to the New World by
the settlers.
BIBITE -BEVERAGES
Vino al Dente di Leone - Dandelion Wine
Dandelion blossoms have a sweet honey-like flavor when picked young. As the
flowers mature, the flavor becomes bitter. The green sepals can also be
somewhat bitter and should be removed for any recipe in which emphasis is
placed on the sweet nature of the plant and for any brewed beverage.
4 quarts Dandelion flowers (remove stem & sepals)
4 quarts granulated sugar
4 quarts boiling water
juice of 2 lemons
juice of 1 orange
1 yeast cake
Add Dandelion flowers to a large stone crock or jar. Cover with sugar. Add
boiling water. When water has cooled to lukewarm, add the lemon juice and
orange juice. Break up the yeast cake and add to the liquid. Stir well.
Cover loosely and let stand 24 hours. Strain through cheesecloth and discard
solids. Return liquid to the crock, loosely cover and let stand for 3 days.
Strain through several layers of cheesecloth. return liquid to crock and
allow to ferment. Bottle when all fermentation action stops. Keep at least 3
to 4 months before drinking.
Makes 1-1/2 gallons of wine
ANTIPASTO
Tulipani con Formaggio Olandase e Pesto di Pomodoro - Tulips with Dutch
Cheese and Tomato Pesto
Like Belgian endive leaves, red and white tulip petals make elegant, edible
"holders" for appetizers.
12 dried tomato halves
1 tablespoon pine nuts
1 small clove garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped chives
1 tablespoon grated Parmesan cheese
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 1/2 ounces Gouda or Edam cheese
4 large pesticide-free red or other color tulips, rinsed and drained
2 large pesticide-free white tulips, rinsed and drained
Prepare tomato pesto: In 1-quart saucepan, heat tomato halves and enough
water to cover to boiling. Remove from heat and let tomatoes stand until
cool enough to handle - about 15 minutes.
In food processor fitted with chopping blade, process pine nuts and garlic
until finely chopped. Drain tomatoes and squeeze dry; add to garlic
mixture. Process until tomatoes are very finely chopped. Add basil,
chives, Parmesan, oil, salt, and pepper; process until fairly smooth puree
forms. (Tomato pesto can be made ahead; transfer to small bowl,
cover, and refrigerate up to 3 days.)
Just before serving, remove wax, if present, from cheese and discard. Cut
cheese into scant 1/4-inch-thick slices. Cut slices into triangles about 1
1/4 inches long and 1/2 inch wide at the base.
Pull petals off tulip stems; cut and discard 1/4 inch from bitter base of
each petal where it was attached to stem. Spoon 1/4 teaspoon tomato pesto
onto stem end of each petal; top with cheese and another 1/4
teaspoon tomato pesto. Garnish with additional chopped chives, if desired.
Arrange some tulip petals on small serving plate; replenish as
needed.
Makes: 36 appetizers
Dente di Leone Fritta - Fried Dandelions
15 Dandelion flowers, rinsed in water but still slightly moist
1/2 cup flour
2 tbsp butter
Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add
flowers to frying pan and fry quickly, turning to brown all sides. Serve
hot.
Dente di Leone con Farina di Mais - Cornmeal Dandelions
1 egg
1 tsp butter
1 cup cornmeal
1/4 cup parmesan cheese, finely grated
1/4 cup peanut or vegetable oil
15 to 20 Dandelion flowers
Beat eggs with water in a small bowl. Mix cornmeal and cheese in a small
bowl. Heat oil in a heavy frying pan until it begins to sizzle. Dip each
flower into the egg mixture, then place it in the cornmeal-cheese mixture
and gently toss until all surfaces are covered. Gently drop the coated
flower in the hot oil, turning frequently, until evently golden. Drain on
paper towel. Serve immediately or later at room temp.
The slight bite of the cheese is a fine contrast to the sweetness of the
flowers. A versatile recipe, serve the battered blossoms as a side dish,
crunchy garnish, or hors d'oeuvres.
MINESTRE E ZUPPE - SOUP
Zuppa di Margharite - Daisy Soup
100 g daisy flowers or petals, washed
1 leek
1 large potato, mashed
1/2 litre of vegetable broth
toasted croutons made from rustic bread
oil
salt and pepper
Using a mezzaluna (half-moon knife) chop the daisies, leaving about 10
whole. Boil them for about 10 minutes in the broth. Chop the leek, saute'
it in a little bit of oil, add it to the daisies and add the mashed potato
to the broth. Cook for about 10 minutes, stirring occasionally, serve
accompanied by the croutons.
Serves 4
Minestra di Rosa - Rose Hip Soup
1/2 lb Dried rose hips
3 pt Water
2 oz Potato flour
4 tb Madeira (or sherry)
12 Blanched almonds; shredded
1 ts Lemon juice
1 tb Sugar
Wash the hips, soak them some hours in water and then let simmer until
quite soft, and then force through a strainer of sieve. Boil up again and
add the other ingredients and serve with country bread or put a spoonful of
whipped cream on top of each cup.
PASTA
Fusilli ai Fiori di Zucchino - Fusilli with Zucchini Flowers
20 zucchini flowers washed and cut lengthwise into strips
1 small onion cut into slices
olive oil
red pepper flakes or powder
salt
one small zucchino cut into cubes
1 lb of Fusilli
Saute' the onion slices, add the zucchini and cook gently for 5 minutes.
Finally, add the zucchini flowers and salt.
Cook the pasta, drain it and add the vegetables, some grated pecorino
cheese and some olive oil and red pepper.
Serve with additional pecorino cheese.
Serves 4
SECONDI PIATTI - SECOND COURSE
Frittata di Dente di Leone - Dandelion Scrambled Eggs
1 tbsp sweet/unsalted butter
20 Dandelion buds
4 eggs
1 tbsp water
4 Dandelion flowers
Melt butter in a 10-inch frying pan over medium heat. Add buds, cooking
until they start to open into flowers. Whisk the eggs and water until the
mixture is light and frothy. Slowly pour the eggs into the cooked buds,
stirring gently as the eggs set. Cook to desired consistency. Serve
garnished with Dandelion flowers.
Insalata Mista di Fiori - Mixed Flower Petal Salad
Use any green salad and mix in a package of assorted flower petals. Dress
with 3 spoons of extra virgin olive oil to one of white wine vinegar, salt
and freshly ground pepper.
Insalata di Dente di Leone con Uova sode e Pancetta - Dandelion Salad with
Eggs and Bacon
Dandelion greens, both wild and cultivated, are quite bitter, but that is
part of their appeal. For this salad, I prefer the wild greens, or
cultivated ones from my garden, picked when young and tender, because I
find much of the commercially available dandelion too mature and coarse to
eat raw. If dandelion on its own seems too strong for your taste, make this
salad using half fresh spinach and half dandelion.
6 slices bacon, cut into 1/2-inch pieces
1 garlic clove
1/4 cup olive oil
2 tablespoons red wine vinegar
1 shallot or 1/4 onion, chopped fine
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups young, tender Dandelion leaves
2 dandelion roots, trimmed and minced
4 hard boiled eggs
Cook the bacon in a skillet over medium heat until crisp, about 7 minutes.
Remove to paper towels to drain.
Bruise the garlic clove by hitting it with the back of a wooden spoon, then
rub it on the inside of a salad bowl. Discard the garlic.
Add the olive oil, vinegar, shallot, salt and pepper to the bowl; mix well
with a fork. Add the dandelion leaves and minced roots, and three fourths
of the bacon.
Slice 1 of the eggs; coarsely chop the others. Add the chopped eggs to the
salad and mix well.
Divide the salad among the plates, then garnish with the remaining bacon
and the sliced eggs.
Serves 4.
Fiori di Zucca Ripieni - Stuffed Squash Flowers
squash flowers
2 medium potatoes
2 zucchini
1 egg
2 tbsp. grated Parmigiano-Reggiano and Grana Padano
1 tbsp. extra-vergine olive oil
marjoram
salt and pepper
1 clove garlic (if desired)
Clean the flowers. Preheat the oven to 400� F. Boil, drain and peel the
potatoes. Pass them through a sieve and put the pure' in a bowl. Scald the
zucchini and pass them through a sieve or mash with a fork. Add them to the
potatoes, along with the egg, grated Parmesan and oil. Season with
marjoram, salt and pepper. Mix thoroughly and stuff the flowers. Fry the
flowers in boiling oil, then drain them, put them in a baking dish and bake
in a 400� F. oven for 10 minutes before serving. A chopped clove of garlic
can be added to the filling.
Asparagi con Limone e Tulipani - Lemon Asparagus with Julienned Tulips
1 1/4 pounds thin fresh asparagus
2 large pesticide-free red or other color tulips, rinsed and drained
1 tablespoon vegetable oil
3 tablespoons water
2 teaspoons finely grated lemon rind
1 teaspoon butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cut or break off woody ends of asparagus and discard. With vegetable
peeler, peel lower half of each asparagus spear. Pull petals off tulip
stems; cut and discard 1/4 inch from bitter base of each petal where it was
attached to stem. Slice tulip petals across into 1/4-inch-wide julienne
strips; set aside.
In large skillet, heat oil over medium heat. Add asparagus and saut� 2
minutes. Add water; cover and cook until water evaporates and asparagus
spears are crisp-tender about 5 minutes. Add 1 teaspoon lemon rind,
butter, salt, and pepper, and saut� 1 minute. Remove from heat and stir in
half of tulip petals.
Transfer asparagus to serving plate; sprinkle with remaining tulip petals
and remaining 1 teaspoon lemon rind.
Serve immediately.
Serves: 4
DOLCI - DESSERTS
Budino di Agar Agar con Rubarbaro e Rosa - Carrageen Pudding with Rhubarb
and Rosehip Jelly
1 1/2 pt Milk
1 Strip lemon peel
1/2 oz Prepared dried carrageen *
1 tb Sugar
1 Egg
2 Sticks rhubarb **
4 tb Rosehip or redcurrant jelly
Bring the milk to a boil with the lemon rind. Stir in the carrageen and
cook for a couple of minutes until the milk thickens enough to coat the
back of a wooden spoon. Add sugar.
Allow the mixture to cool until it is at blood temperature (100 F, 40 C).
Whisk the egg till frothy and then whisk in the warm milk until smooth.
Pour the mixture through a sieve into a cold-wetted ring-mold. Then put it
in the refrigerator to set - it will only take about 1/2 hour.
Run hot water over the outside of the mold and turn out the jelly. Fill the
middle of the ring with a ladleful of rhubarb compote and surround with a
little scarlet sauce of rosehip or redcurrant jelly melted in a little hot
water.
If the preceeding recipe sounds like too much work, here are other Dessert
Ideas,
Serve vanilla gelato with rose hips or tulip petals.
Decorate cakes with flower petals around the dish and on the cake.
*Dried carrageen is available in health-food stores, or Chinese markets in
processed form, as agar-agar.
**Rhubarb sticks should be sliced and lightly
poached with additional sugar.
