All posts tagged: Edible Flowers

Thousand Flowers Tart

When Jennifer from The Burley Hen purchased a tiny vial of millefiori, putting a single drop into her pancake batter, she somehow knew, at first taste, that I should have it instead. And so it made a short trip from Queens to Manhattan, a single drop less, and waiting. Most likely waiting for me to turn on my poet-brain. This entire recipe, from thinking it, being frustrated with it, to tasting it multiple times, brought me back to those days I’d fuss over a single poem. While I was super excited to have this flower concentrate in the house, I also had no idea what I wanted to do with it, as there are not too many recipes online. Mostly a lot of Pastiera; an Italian Easter cake. (That’s another thing I miss about writing a poem. The researching that comes with it.) It wasn’t until receiving sunflower flour from Tory that this idea for a tart came to, well, you know, blossom. As she handed the bag of flour to me, along with a …

Market Haul Lo Mein

True story. The evening before I went away for a week, my beautiful (but food-picky) mom requested I make a big batch of lo mein just for her. None for her hubby. None for you. She wanted to make sure there was enough in the house to last at least 4 days. Mind you, I had just made some less than a week before then but who am I to argue (she’s taking care of my fur-baby, and her love for this one-pot meal is adorable.) That is to say, I totally get it. Gently spiced noodles with a bunch of seasonally fresh veggies and greens just handpicked from the farmers market is quite appealing, and if I can feed my mother  (who would prefer cakes and candies over a solid meal) something more substantial, I’ll make it twice a week if I have to. And I probably could! It comes together quite quickly and each serving is unique. Unique enough to not get real bored real quick. Let this be a loose guideline for …

My 30th Birthday Picnic + Recipes

I had it all planned out. Homemade ricotta, not too firm, still warm, spooned onto a white, long platter. Then, I was to gently place beautifully roasted cherry tomatoes on the bed of cheese, it’s vine still attached. As a finishing touch, fresh herbs and edible flowers scattered all around it, and a long drizzle of good olive oil. I handpicked young, lemony basil for the occasion and dandelion yellows from the farmers market. In my mind, it’d make for a beautiful sight. The fact that I never made cheese before didn’t worry me. It seemed simple enough. Buy THE BEST whole milk dairy you can find. Full fat. Not ultra-pasteurized like the milk or heavy cream we tend to find. Use fine sea salt or kosher salt. Heat til right under a boil and stir in your freshly squeezed lemon, or vinegar. Wait til curds form, about 30 minutes. Then slowly pour into your cheesecloth that is nestled in mesh, over a bowl. Wait another hour. Then voila! Ricotta. Right? Connie walked into my …