Edible Flowers, How to choose Edible Flowers, Eatable Flowers, Edible Flower Chart, List of Edible Flowers, Incredible Edible Flowers Edible flowers are the new rage in haute cuisine Photo of edible flowers picked in Linda's garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil). After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popularin the Victorian era during Queen Victoria's reign. Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. One very important thing that you need to remember is that not every flower is edible. In fact, sampling some flowers can make you very, very sick. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. Never harvest flowers growing by the roadside. How To Choose Edible Flowers - Edible Flower Chart: Directions:
Wonton Wrapper Recipe - Chinese Wonton Wrappers It's easy to make your own wonton wrappers. This recipe yields about 24 wonton wrappers. Prep Time: 1 hour Total Time: 1 hour Ingredients: 1 egg3/4 teaspoon salt2 cups all-purpose flour1/3 to 1/2 cup water, as neededExtra flour as needed Preparation: Lightly beat the egg with the salt. Sift the flour into a large bowl. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Wonton Wrapper RecipesDim Sum Recipes Fresh Ginger Tips Sunday, December 2, 2007 Fresh Ginger Tips During cooking classes, my students always say that they love the taste of fresh ginger, but complain that it’s a pain in the butt to peel and chop! Half of the students shamefully admit that they buy the pureed stuff that comes in a jar or tube. Eeewwww! Call me a ginger snob, but that jarred pureed stuff is just plain nasty and chemically tasting. So, I’m going to share with you some of my ginger secrets…. Ginger is actually a root, the rhizome of a name of a plant I can’t say 10 times fast, “Zingiber Officinale.” How to store ginger Refrigerate: I use ginger so much that I buy a big massive root once every couple of weeks. How to cut? How I want to use the ginger determines how I cut the root. Flavor the oil: Sometimes, I don’t want a strong ginger flavor in a dish, but I want my oil to be fragranced and flavored by the ginger. PBS Telethon One of the coolest things I’ve done this month was to see the live production of PBS’ fundraising telethon.
Kitchen Hack: One-Minute Bread - Stepcase Lifehack Oven-fresh bread is one of life’s simple joys. Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home. Why are we talking about baking bread on Lifehack? Because kitchen hacks aren’t just impressive, they often have very tasty results! You may have heard of “no-knead” bread before. I wanted something very, very simple that delivered great results in 60 seconds of prep time or less. For your ciabatta you’ll need: 4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)2 cups of warm water1 teaspoon of salt1/4 teaspoon of granulated yeast (or equivalent) For the gorgeous readers needing metric equivalents of this recipe, Toon left a comment with the following conversion: 500 grams of all-purpose flour4,7 deciliter of warm water4 grams of salt (= 1 teaspoon = 5 ml)1 gram of dry yeast (= 1/4 teaspoon = 1,25 ml) Have everything handy? 1. 2. 3. Use a spoon. 4. 5. 6. 7. 8. Wait! 9.
Ice Cream and Sorbet without a machine Intro Look at you. Being so patient. Really I’m not tease. The past 2 1/2 days have been consumed with the International Food Blogger’s Conference. I am going to start this post with a disclaimer. So here it goes. Before you click away from this post hear me out. With frozen fruit and simple or cream syrup you can create an endless variety of satisfying and chill-inducing treats. Raspberry, Honey & Black Tea Sorbet 1 1/2 cups frozen raspberries 1/4 cup honey, black tea simple syrup (recipe below) In a blender combine ingredients and process until smooth. Peach Basil Sorbet approx. 1 1/2 cups frozen peaches 1/4 cup basil simple syrup (recipe below) Process just as Raspberry Sorbet. Simple Syrup for Raspberry Sorbet3/4 cups water 1/4 cup honey 1 cup sugar Bring to a boil. Simple Syrup for Peach Sorbet 1 cup sugar 1/2 cup water 3 large Basil leaves Bring all ingredients to a boil. Raspberry Honey, Black Tea Ice Cream 2 cups frozen raspberries 1/2 cup cream syrup (recipe below)
Hungry Girl - Tuesday Newsletter Summer may be coming to an end, but chocolate shakes are DELICIOUS any time of the year. And we've been dying to make a HUGE guilt-free version of those thick, creamy ice cream shakes you find at every fast food chain under the sun. After various attempts (even our blender was becoming irritated with us), we came up with the perfect chocolate shake swap. 3/4 cup Breyers Fat Free French Chocolate ice cream 1 25-calorie packet diet hot cocoa mix 1 1/2 tbsp. 2 no-calorie sweetener packets (like Splenda) 2 cups crushed iced (about 10 - 14 ice cubes' worth) Optional: Fat Free Reddi-wip and a maraschino cherry Dissolve cocoa mix and sweetener into 2 oz. of hot water.
Practical Advice for Self-Catering Your Wedding Guest Post from Meg Keene of A Practical Wedding Entertaining is our main topic this month, and we wanted to give a little attention to that biggest of bashes: weddings! One of my favorite resources for planning a sane, practical, personal wedding is Meg Keene's site A Practical Wedding. We're swapping posts today — I will have a post there this afternoon on building a practical wedding registry. Here's Meg now with some practical advice for doing some or all of the cooking for your own (or someone else's!) wedding. First of all, let me just throw this out there: the phrase 'Self-Catering Your Wedding' is terrifying. First, let's start with The Kitchn's own managing editor Faith. Faith and Mike also had family contribute to their dessert table. Perhaps you like the idea of lower stress self-catering, but don't want to do desserts. Or maybe you want to go whole hog, and self-cater a whole meal. Thank you so much for sharing, Meg!
Hungry Girl - Tuesday Newsletter After getting a BAZILLION requests for pumpkin bread, we figured it was time to make some. And after EIGHT attempts, we got it just right. Try it and see! Ingredients: 1 1/4 cups whole-wheat flour 1/4 cup all-purpose flour 1/2 cup Splenda No Calorie Sweetener (granulated), or HG Alternative 1/4 cup brown sugar (not packed) 2 1/4 tsp. baking powder 1 1/2 tsp. cinnamon 1/2 tsp. salt 1/3 tsp. pumpkin pie spice One 15-oz. can pure pumpkin 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 tsp. vanilla extract 1/4 cup sweetened dried cranberries or raisins, chopped Directions: Preheat oven to 350 degrees. In a large bowl, mix both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice. In another large bowl, whisk pumpkin, egg substitute, and vanilla extract. Stir in chopped cranberries or raisins.
Chickpea Other common names for the species include garbanzo bean, ceci bean, channa and Bengal gram. Etymology[edit] The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The word garbanzo came to English as "calavance" in the 17th century, from Old Spanish (perhaps influenced by Old Spanish garroba or algarroba), though it came to refer to a variety of other beans (cf. History[edit] Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. By the Bronze Age, chickpeas were known in Italy and Greece. Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Indian streetseller displaying green chickpeas In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. Sequencing the chickpea genome[edit] Types[edit]
Hungry Girl - Tuesday Newsletter Arby's is promoting its Roastburger sandwich as "the burger done better." Well, we're taking the so-called "burger done better" and doing it MUCH better. Check it out... Ingredients: 1 Arnold Select/Brownberry/Oroweat Sandwich Thins roll, or alternative below 3 oz. thinly sliced roast beef 1/2 cup shredded lettuce 2 slices tomato 2 slices red onion 1 slice center-cut bacon with about 20 calories per slice (like Oscar Mayer Naturally Smoked 30% Lower Fat Center Cut Bacon) 1 tbsp. light blue cheese dressing with about 25 calories per tbsp. (like the one by Wish-Bone)1/8 tsp. black pepper Directions: Bring a pan sprayed with nonstick spray to medium heat. Plate the toasted roll, inside facing up, and evenly spread the dressing onto both halves. Remove the pan from the stove and re-spray with nonstick spray. Place roast beef in the pan and, stirring occasionally, cook until warm and browned, about 1 1/2 minutes. Roughly chop the roast beef, if you like, or simply leave the slices whole.