Edible Flowers & why I’m not allowed to go to Whole Foods alone…

July 5th, 2010

I went into Whole Foods to buy edible flowers…

which I had been searching for tirelessly in the DC area for weeks as part of the third match of our Tasty (Kitchen) Tennis game… edible flowers for breakfast… in fact, I scared the poor guy at the Whole Foods when I called to ask for edible flowers…

Produce Guy: Yes, we have edible flowers
Ginny (in disbelief): Really? No, you can’t!
Produce Guy: Yes, we do
Ginny (in a really excited voice!): Oh, that is wonderful! I’m so excited! I’ve been calling everyone! You really have some?

so, I got off the phone and drove over to Whole Foods… I grabbed three containers of flowers and then thought… oh, I’ll look around… that is where the trouble started… ooo… cute little quail eggs… oh, a sample of white fish? of course…. delicious…. only $9.99 a pound… I’ll take a pound… dried gooseberries? I wonder if they are like the jam…

Juan: Hey! What is up?
Ginny: Never let me go to Whole Foods alone. I spent way too much but I do have pretty little flowers and some quail eggs… plus I’m going to make us some yummy fish…

The fish was quite yummy. There were Marigolds in the flower containers, which have a slight peppery taste. I wanted to keep the dish simple to really bring out the flavor of the fish and flowers. I just used a little lime juice and ginger. A delicious combination and worth every penny!

Ginny’s Marigold and Ginger White Fish

1 2 in piece of ginger, chopped
6 marigold heads, chopped
2 tablespoon olive oil
1 pound whitefish (I forgot the name of the fish- started with a T but was not tilapia- you want something with a mild flavor. I liked this one because it was mild but a little fatty so it was very moist when cooked)
salt and pepper to taste
2 tablespoons lime juice

1. Heat the olive oil in a pan with the ginger over medium heat until the olive oil begins the sizzle.
2. Sprinkle the fish with salt and pepper and place in the frying pan.
3. Cook on both sides for 4-5 minutes each.
4. For the last minute, sprinkle with lime juice and the marigolds.

P.S. For more flower ideas, stay tuned for the third round of Tasty (Kitchen) Tennis.

Cooking to Combat Cancer…

May 13th, 2010

Blog events are not exactly what they used to be… with the increase of facebook/twitter participation bloggers do not need to use events as much to get involved in the foodie world. Also with the Daring Bakers and Tuesdays with Dorie, how do people find the time to bake/cook so many different things?

However, I really enjoy them because 1. I’m always up for a new challenge. 2. I like discovering new blogs that I wouldn’t have found in another way.  3. I like it when the events have a purpose.

Chris of Mele Cotte invented this event that encourages healthy eating to fight cancer.  After looking over a couple lists of healthy cancer fighting foods…I realized that a recent dish I made fit perfectly with this event… Spiced Chicken on Melting Onions… it has garlic, onions and tumeric… I paired it with some whole wheat orzo (another food on the list)… it was delicious!

The recipe came from Crazy Water Pickled Lemons that I have had for years.  It was one of those cookbooks that I bought on a whim because it sounded cool.  It is a gorgeous cookbook of Middle Eastern, North African and Mediterranean food.  I love just looking through it and was happy to finally make something from it… next perhaps those chocolate dipped figs…

piced Chicken on Melting Onions
(adapted from Crazy Water Pickled Lemons)

4 chicken breasts
2 tbsp olive oil
3 onions, halved and sliced into half-moons
1/2 tsp ground tumeric
1 cup chicken stock or water (I used water and it was great!)
1/2 tsp. saffron threads
3 oz. green olives

6 garlic cloves, crushed
1 tsp ground ginger
1/2 tsp each of ground cumin, paprika and cayenne pepper
4 tbsp olive oil
2 tbsp lemon juice
salt and pepper

1. For the marinade, mix together all the ingredients. Rub it all over the chicken and cover with the rest of the marinade. Marinate for a least 3 hours or overnight, turning the chicken occasionally.

2. heat the olive oil in the bottom of a shallow, ovenproof pan. Add the chicken and quickly cook the outside until nice and golden. Put the chicken aside.

3. In the same pan, start to cook the onions. When they are softening and beginning to turn translucent, add the turmeric and continue to cook, stirring, for another minute. bring the stock or water to a boil and dissolve the saffron in it. Add this to the pan, along with the chicken pieces and any juices that have come out of them.

4. Cook in an oven, preheated to 350F, for 30 minutes. Add the olives to the pan about 15 minutes before the end of the cooking time. Scatter with parsley or cilantro to serve.

Study Break…

April 30th, 2010

I’m knee deep in studying… but taking a short break to give you this random throw together from the fridge dish… a few days ago I made an asparagus soup (inspired by the much more amazing Zenchef Asparagus Soup). It was good but then today, I decided to add some orzo, olive oil and parmesan… Delicious!  mmm… a glass of red wine would be good… yes, yes, back to studying…

Asparagus Soup with Pasta

1 bunch of asparagus, broken into smaller pieces
3 garlic cloves, chopped
2 in piece, ginger, chopped
1 pear, in smaller pieces
1 cup water/chicken broth
1/2 teaspoon lemon juice
salt and pepper
1/2 pound orzo, cooked
1 tablespoon olive oil
1/4 cup parmesan

1. Put a little olive oil in a pot, heat the garlic and ginger for a few minutes.
2. Add the asparagus, pear, and water. Bring to a boil.
3. Allow to simmer for about 20 minutes until the liquid has reduced.
4. Use a food processor or immersion blender, puree until smooth.
5. Mix with the orzo, olive oil, parmesan and lemon juice.