Candied Flowers…Perfect For A Special Occasion

Hundreds of tiny inconspicuous wild strawberries and violets can be found at the edge of our apple orchard next to the surrounding woodlands. Their tiny blossoms are edible and make wonderful decorative Candied Flowers…Perfect For A Special Occasion. While not as showy or flamboyant as the apple and pear blossoms are during spring, these tiny flowers are what you might call the quiet side to spring. They can be totally overlooked unless you walk slowly and look down as they will be hiding within the grass and clover.

Wild Violets At The Edge Of The Woods

Wild Strawberries And Dandelions

Candied violets have decorated little tea cakes in England since Victorian times. I think that they are perfect for decorating a dessert or garnishing a plate as they add a bit of elegance and romance to what you are serving. I have a special occasion coming up at the end of the month and decided to crystallize some of these tiny wildflowers. I’m looking forward to showing you how I will be using them but you will have to wait until my next post for that.

You only need a couple of items for this fun project. Once you have gathered everything together, all you need is a little time, and an out of the way spot for them to dry.

Let’s Candy Flowers

Candied Flowers

Candied Flowers

To candy flowers, you will need a tray lined with parchment paper, nonstick foil or a Silpat and a clean watercolor brush that you only use for food. A pair of tweezers might be helpful if you are working with very small blossoms.

• edible flowers *, that have been rinsed of dust and blotted dry
• superfine sugar, caster sugar or regular sugar processed for about a minute until fine
• 1 egg white mixed with a little water. ** If you are worried about using raw egg, you can use powdered meringue or powdered egg whites reconstituted according to the package directions, which is what I did. Mix until there are no lumps…you can pour the whites through a strainer to remove any remaining lumps.

Pour a little of the fine sugar onto a small flat plate. Using the paint brush dipped in egg whites, paint each side of the blossom. Place bottom side down into the sugar, using the  tip end of the brush, if necessary, to straighten out the petals. Sprinkle the top  with sugar. Grab by the stem and place on the tray to dry. Depending on how humid it is, it could take anywhere from several hours to a day or more for the flowers to dry to a brittle stage. Once the flowers are stiff and completely dry, store in an airtight container.

This is such an easy and fun project…I think you would enjoy giving it a try. I hope you will come back for my next post. I know you will enjoy what I have planned for the candied flowers…they are going to be perfect for my special occasion celebration.

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*Of course you don’t have to search your yard for edible wildflowers, you can use edible flowers from your garden or buy edible flowers from your local market. One thing to remember is to only use flowers that you know have never been sprayed with pesticides and other chemicals and that have been identified as not being poisonous. Do not use flowers that grow along roadways, or ones that you might buy from florists and nurseries. If purchasing flowers to eat, they must be marked and certified as “chemical free and food safe.

Note: You should never, ever eat any part of a plant without positive identification as some edible plants look very similar to poisonous varieties. Also make sure that they have not been sprayed with any pesticides or chemicals. If in doubt, don’t use them.

Stir-Fried Beef With Broccoli, Peppers And Onions

Asian inspired food, especially Chinese, is one of the most popular cuisines found around the world. Whether it is eaten in a restaurant or ordered for takeout to have at home, we all seem to enjoy it. Stir-Fried Beef With Broccoli, Peppers and Onions is a savory dish of tender slices of beef and crisp vegetables that are glazed with a sauce that is a combination of sweet, salty, and spicy flavors.

The dish is so quick and easy to prepare at home that you can forget about calling for takeout from your favorite neighborhood Chinese restaurant. Not only will the dish be hot off the stove in the same amount of time that it takes to cook rice that you will want to serve with the meal, it will be much healthier as well.

Stir Fried Beef, Broccoli, Peppers And Onions

Sirloin, flank or steak of your choice is sliced thinly across the grain and then marinated for a few minutes to help tenderize and flavor the meat. It is quickly stir-fried with broccoli, peppers and onions for a delicious meal. What is nice is that the dish is very versatile.  If you don’t want beef, no problem…just use pork or chicken. If you don’t have red bell peppers, you could add jalapeños or other peppers of your choice. With a few items from your refrigerator and pantry, you can serve a quick and easy meal to your family any time during the week.

This is one dish where everything must be prepped before you start your stir-fry as the cooking is very quick. Make sure that you have uniform size pieces of meat and vegetables, that your pan is hot, and that you let your meat sear quickly and do not overcrowd the pan. The last thing to know is that you don’t need a wok. A large sauté pan with high sides works great…that’s what I use even though I do have a wok.

Stir-Fried Beef With Broccoli, Peppers And Onions

Recipe serves two, adjust the recipe accordingly.

• 1/2 to 3/4 lb. of steak, sliced 1/4 inch thin, across the grain
• 2 c. broccoli florets, cut in half, blanched for 30 seconds (I did mine in the microwave with 1 Tbsp. of water), then drained and blotted dry
• 1 small onion, cut in half and then cut into slices
• 1 red bell pepper, seeded and sliced into uniform pieces
• 2 Tbsp. canola or peanut oil (I use peanut for flavor)

For the marinade

• 1 Tbsp. soy sauce (I use low sodium)
• 1 tsp. white wine
• 1 tsp. sesame oil
• 1/4 tsp. white pepper
• 2 tsp. corn starch

For the sauce

• 2 Tbsp. soy sauce (I use low sodium)
• 2 Tbsp. hoisin sauce
• 1 Tbsp. hot chili garlic sauce or to taste
• 2 Tbsp. white wine
• 1 Tbsp. grated ginger
• 3 garlic cloves, grated or chopped
• 1 tsp. sesame oil

Place the sliced meat into a bowl, add the marinade ingredients and mix until you can’t see the corn starch and let sit for a few minutes, or up to 1 hour. Place all the sauce ingredients into a bowl and stir well.

Heat a wok or sauté pan over high heat and then add 1 Tbsp. oil. When shimmering, add the beef (in two batches so there is no overcrowding) and let sear for 30 seconds to 1 minute until brown. Turn and let sear on the other side until brown but still underdone, then remove to a plate. Add 1 Tbsp. of oil to the wok or sauté pan, add the broccoli, then the onions and peppers and stir-fry until the vegetables are tender crisp. Return the meat along with any juices to the pan and add the sauce. Cook until everything is coated and the sauce thickens to a glaze.

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This richly flavored stir-fry is delicious and easy to prepare. The quick cooking preserves the nutrients in the vegetables with very little fat needed. I  served rice with the stir-fried beef with broccoli, peppers and onions. I cooked the rice, then added soy sauce, sesame oil and scallions. The heat of the cooked rice was enough to cook the scallions but still kept their green color. I hope you will enjoy this stir-fry. It is a quick and easy recipe that is the perfect meal to serve during a busy weekday.

Apple Blossom Time In New England

Apple blossom time in New England is beautiful. I love looking out the windows at the  orchard that surrounds our home. Once outside, it is such a pleasure to view the apple and pear trees in all their glory. Walking under the canopy of blossoms, smelling the subtle fragrance of the flowers, hearing the buzz of the bees as they go from blossom to blossom gathering pollen for their hives while pollinating the flowers…it is enjoying nature at its best.

Apple Blossom Time In New England

During a normal spring, the pear trees in our orchard are the first to bloom, usually a full week before the apples during the first week of May. By mid May, the orchard is in full bloom. Last year, spring was too warm and the trees bloomed in April which was too early for our area. We had a hard frost in early May which killed almost all the newly forming fruit.

Warm dry days have been perfect for the orchard this year. The flower buds on the pear trees opened right on time, with clusters of tiny white blossoms enveloping the whole tree.

Opening buds On A Pear Tree

Delicate Blossoms Of A Pear Tree

Pear Tree In Full Bloom

The buds on the apple trees have gone from deep pink tight buds to pink tinged with white blossoms beginning to open then slowly fading to a creamy white.

Deep Pink Apple Buds

Pink Apple Blossoms Tinged With White

Apple Orchard In Bloom

Pink Blossoms Turn To A Creamy White

The time from tight buds to petal fall is about ten to fourteen days. Three to four weeks after the blossoms have opened, small fruit will have formed. Thank goodness that not every blossom gets pollinated…as it is, there will be hundreds of apples on each tree.

With one hundred different varieties of apples in our orchard, they do not all bloom at one time. Normally I would have waited a few more days to take photos when almost all the trees would be in bloom. We are having much needed rain for the next several days and it will cause a lot of petals to fall. Since it is near peak, I thought I would share photos of what the orchard looks like now with most of the trees totally covered in sweet smelling flowers.

Over the next week or two, the orchard will look like it is snowing as petals begin fluttering down from the trees and carpeting the grass with white spent petals mingling with yellow dandelions.

Apple Trees Surrounded By A Carpet Of Grass And Dandelions

Forsythia Adds Bright Color To The Orchard

I know that dandelions are an unwanted weed that seems to pop up in everyone’s yard and garden but I enjoy their bright yellow flowers and light as air puff balls that float in the gentle breeze. They grow among the apple trees…during spring, they are enjoyed as much as the green grass and bright yellow flowers of the forsythia.

Bright Yellow Dandelions

Apple blossom time is lovely.  I hope that someday you get a chance experience the sights and fragrance of an orchard in bloom…if not in New England, then in one of the areas in the world where they grow.

Harira, A Moroccan Chickpea And Lentil Soup

If you are like me and have ever dreamed about traveling to Morocco, your first thoughts might be of intriguing alleyways leading to exotic markets filled with conical mounds of saffron, cumin, turmeric and paprika. Wandering a little further on there would be stalls with earthenware jars filled with olives, preserved lemons and spicy harissa. In my dreams there is the perfect café where you could have a once in a lifetime meal.  It might start with Harira, A Moroccan Chickpea And Lentil Soup. It is a traditional soup that is enjoyed at wedding celebrations and during Ramadan, to break the fast. It would probably be served with dates, dried figs, nuts and even sweet little pastries.

Harira, A Moroccan Chickpea And Lentil Soup With Spicy Merguez Sausage

There are many versions of this soup or stew, varying from region to region, family to family. It can be made as a vegetarian version or prepared with lamb, chicken or beef. I made the vegetarian version of the soup. I served the harira alongside grilled Merguez, a Moroccan lamb sausage heavily spiced with cumin and chili peppers.

Harira, A Moroccan Chickpea And Lentil Soup

• 1 Tbsp. olive oil
• 1 onion chopped
• 1 carrot, diced
• 3 garlic cloves, minced
• 1 tsp. grated ginger
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1/2 tsp. cinnamon
• 1/2 tsp. turmeric
•  pinch of saffron (optional)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 c. lentils
• 1 c. cooked chickpeas (if canned, rinsed)
• 2 c. stock (vegetable or chicken)
• 1 15 oz. can diced tomatoes
• 1 c. water or additional stock
• 1 Tbsp. chopped parsley
• 1 Tbsp. chopped cilantro, plus additional for garnish
• 1 Tbsp. fresh lemon juice
• 1 tsp. or to taste harissa (optional)
• lemon slices or wedges to serve alongside

Heat the oil in a pot over medium heat, add the onion and carrot and cook until soft. Add the garlic and ginger and cook for an additional minute. Add the spices and cook until fragrant. Add the lentils, chickpeas, stock, tomatoes and water, stir and cook until the lentils are tender, about 30 minutes. Add the parsley, cilantro, lemon juice, and harissa and simmer for a few minutes. Taste for additional seasoning. Ladle into bowls, garnish with cilantro and a lemon slice.

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Harira, is a deliciously spiced and fragrant chickpea and lentil soup that will take your taste buds on that trip to exotic Morocco that you may have dreamed about. It is a versatile soup that has been influenced by the cuisines of many countries over the centuries. Whether you have the vegetarian version or add meat to the soup for a more substantial dish, it is delicious.  You can add a flatbread and perhaps a salad of oranges and you will have a memorable meal.

A Spring Walk At The Edge Of The Woods

On this quiet spring morning in New England, the sky is cobalt blue and there is not a cloud in the sky. With the warmth of the early morning sun, it seems like the perfect day to head outdoors for a walk at the edge of the woods…why don’t you join me.

Cobalt Blue Sky…The Perfect Day To Leave The House And Go For A Walk

It will be several weeks before the orchard that surrounds our home will be in full bloom, but there is a quiet beauty still to be found on the property and in the woods and wetlands that edge the orchard. While not as showy as apples blossoms, the moss, trees and stones have a beauty of their own and are worth exploring.

The Rock Garden And Future Home To A Save The Bees Project

The first stop on the walk is my rock garden which got its name because it originally was just a huge pile of rocks. With a John Deere tractor and the hard work by a couple of strong men, it became a simple garden for Tiger Lilies. This year there is going to be a change here, thanks to Donna from Gardens Eye View. She is a gardener who lives in central New York and has a lovely blog, please stop by and visit her. She recently gave away packets of seeds to save native bees to a few of her readers and I was one of the lucky winners. Having an orchard and being a gardener, I know the importance of bees in this world. The fragrant herbs and beautiful flowers that will grow from these seeds should attract the honeybees looking for food. Hopefully they will have a little help from an angel watching over them in the garden.

My Garden Angel

There is no breeze blowing so lets head over to the pond. Not a ripple on it…it looks like a mirror. Soon the water’s edge will be lined with frogs and then it won’t be so peaceful.

Not A Ripple On The Pond…It Looks Like a Mirror

Now lets walk beyond the pond to that small brown hill in the background.

An Old Hand Dug Well And The Foundation Of An Early Home

Our home was built in the 1730′s and for several generations, the property remained within one family and consisted of hundreds of acres of land. Later, sections were given to family members and they built homes next to it. Unfortunately, not all the homes have survived. That hill is the remains of one of those homes that burned down years ago. I’ll show you what passage of time has done to the old stone foundation.

Looking Down Into What Was The Basement…Now Home To Eighty Foot Tall Pines

I only walk up here in the spring because brambles, small trees and poison ivy make walking hard once the growing season starts. To give you a perspective on the size of what was the basement of the old home, the granite stones are above my head when I climb down in there and the white pines growing in the bottom are at least eighty feet tall.

Crumbling Walls Caused By Winter Freezes And Spring Thaws

I don’t know how long this foundation will stay in tact, as each year’s freezing and thawing affects the rocks. Add to that, the roots of the trees growing above that push the rocks as they grow.

Roots Of Huge Trees Move The Stone Walls

Before we continue further long let me show you what I found…porcelain pans that somehow have not been completely destroyed by fire, time and winter’s wreath.

Pans Found Among The Crumbling Bricks And Leaves

Let’s head down the hill and into the woods that surround our orchard where the only sound that we will hear is the crunch of dried leaves, the chirping of  birds, perhaps the scampering of small animals, and the trickle of water from melted snow.

Stone walls can be found in the woods all over New England and we will have to climb over one on our property to get where we are going next. Don’t worry though as I know a spot where the stones have tumbled down that will make it easier to continue our walk. Just watch out for the downed trees…I don’t want you to trip.

Tumbling Rock Wall In The Woods

Downed trees are a common occurrence in the wetland area of our property as the ground stays soft. As much as I hate to see a beautiful tree come down, it creates more light for new trees to grow. Even in the dappled light, the new trees have a lot to overcome as thousands of years ago, glaciers scattered rocks all over this area. It makes walking a challenge but the area is interesting to see and very peaceful.

Trees Growing Up, Over And Around The Rocks

Peaceful Stream In The Dappled Sunlight

It is often said that beauty is in the eye of the beholder and I think this area is extremely pretty. Nature has painted some beautiful sights if you take the time to look.

Modern Art…Tree Decorated By Nature

A Peeling Bark Sculptor By Nature

While most people visiting New England think of viewing the white church steeples that dot the rolling landscape, visiting the lighthouses that dot the seashore and eating lobster and clam chowder, there is more to be discovered just off the beaten track. I hope that if you have the chance to visit New England that you will have the opportunity to find the hidden treasures that nature may be covering up.  It is so easy to find if you take a walk at the edge of the woods.

Grilled Lamb Chops With Tapenade Over Fennel Couscous

With the arrival of spring, there are certain foods that seem to go along with the season. One item that can usually be found in the markets at this time of the year is lamb which has long been associated with spring. To celebrate the beginning of the season, I prepared a Mediterranean inspired meal of Grilled Lamb Chops With Tapenade Over Fennel Couscous.

Lamb chops are especially tasty when marinated in olive oil and fresh herbs then simply cooked over an open fire. Since I was grilling inside on my stove, I wanted to enhance the flavors with the pungent flavor of tapenade, a condiment enjoyed in the south of France. The tapenade, which is made with a combination of black and green olives, capers and garlic, went perfectly with the succulent grilled lamb chops.

I cooked Israeli Couscous with fresh diced fennel, chicken stock and lemon juice to go along with the lamb. The sweet fennel and bright citrus flavors of the chewy couscous complimented the lamb perfectly.

Grilled Lamb Chops With Tapenade Over A Bed Of Fennel Israeli Couscous

Grilled Lamb Chops With Tapenade

Serves two, adjust the recipe accordingly.

Tapenade:

Combine a 1/4 lb. (about 1 c.) of pitted black and green olives, 1 Tbsp. pimento, 1 chopped garlic clove, 1 Tbsp. capers, 1 tsp. lemon juice, 1 tsp. fresh thyme leaves, and 1 or 2 Tbsp. of olive oil in a processor and pulse until roughly chopped. If you wish, anchovies, mustard and other herbs are optional ingredients that could be added to suit your taste. (Any leftover can be refrigerated for a week or two.)

Lamb Chops:

Prepare a marinade of 3 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 or 2 cloves of minced garlic, 1 Tbsp. each of chopped fresh rosemary and thyme, 1/2 tsp.  each salt and pepper.

Add 3 or 4 well trimmed lamb chops per person to the marinade, turning to coat evenly and let marinate refrigerated for at least an hour. Bring the lamb to room temperature before cooking. Grill chops for approximately 2 to 3 minutes each side, for medium rare, depending on their thickness. When serving, top with about one tablespoon of tapenade.

Fennel Couscous

Serves two, adjust the recipe accordingly.

• 1/2 small onion, diced
• 1/2 fennel bulb, stems removed, cored and diced
• 1 Tbsp. chopped fennel fronds plus more for garnish
• 1 Tbsp. olive oil
• 1 c. Israeli couscous
• 1 c. chicken broth
• 1/2 c. water
• 1 Tbsp. or to taste, lemon juice
• 1 tsp. lemon zest
• salt and pepper to taste

In a pot over medium heat, sauté the onion and fennel in the oil until soft. Add the couscous and stir until starting to turn brown. Add the broth, water, lemon juice, salt and pepper. Cover the pot and simmer for approximately 8 to 10 minutes until done. Add the chopped fennel fronds, stir and serve.

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When I served the grilled lamb chops, I placed them on a bed of the fennel couscous. I topped them with a spoonful of tapenade and added several whole olives for garnish. I also prepared a tomato, feta, and mint salad to add color and more Mediterranean flavors to the meal. While enjoying this delicious dinner, I couldn’t help but think of our trip to Provence… perhaps that is where we should travel this fall.

On A Personal Note: I am still having problems with the fingers on one of my hands which has restricted me to just using one hand with which to type. Please know that I am reading everyone’s wonderful blogs but I’m not able to comment as much as I wish I could with my limited typing ability. Hopefully giving my fingers a break should have me commenting on a regular basis soon. Thank you for understanding.

Sicilian Pasta With Saffron And Cauliflower

Bucatini with Saffron and Cauliflower is a traditional pasta dish from the beautiful island of Sicily. Sicily’s rich variety of foods have been greatly influenced by the early conquests of the Greeks, Romans, Arabs and Spaniards who each ruled the island for hundreds of years. They all contributed ingredients that makes Sicilian food what it is today. The Sicilians owe this pasta dish, that is typical to the area around Palermo, to the Arabs. They brought saffron with them and brought the tradition of combining raisins and pine nuts with seafood and vegetables.

Cauliflower, a vegetable that grows abundantly around the city of Palermo, is also called cavolfiore, broccolo and vruoccoli on the island. You might see this pasta called pasta cui vruoccoli arriminati on a menu.  In this recipe, pasta and cauliflower are mixed with contrasting sweet and salty flavors from a combination of raisins, cheese and anchovies. There is also a contrast in textures between the soft cauliflower, the al dente pasta and the wonderful crunch from toasted pine nuts and bread crumbs. Saffron gives this dish a lovely golden color.  All in all, this is a nice combination that I think everyone will enjoy.

There is one ingredient that some people may question putting in the recipe and that is anchovies. I know that some of you may think that anchovies or the anchovy paste that I use in this recipe will make the dish fishy…it does not. Think of it as a flavor booster that gives  another dimension to the dish. It creates a depth of flavor that is very important.

Sicilian Spaghetti With Saffron, Cauliflower, And Breadcrumbs

Bucatini With Saffron, Cauliflower And Toasted Bread Crumbs

The recipe makes two generous main dish portions, adjust the recipe accordingly.

• 8 oz. bucatini, perciatelli or thick spaghetti (approx. 4 oz. per person for main course)
• 1/2 head of cauliflower, cut into small pieces
• 1/4 c. olive oil plus extra to drizzle
• a pinch of saffron threads
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1 tsp. or more anchovy paste or two small fillets mashed
• 1/2 tsp. chili flakes or to taste
• 1/4 c. raisins, plumped in a little water
• salt and pepper to taste
• 1/4 c. pine nuts, toasted
• 3 Tbsp. grated Pecorino cheese
• 1/4 c. homemade course breadcrumbs drizzled with olive oil and toasted
• 1 Tbsp. parsley

Bring a large pot of salted water to a boil and add the cauliflower. Cook for five minutes, remove with a slotted spoon and drain well on paper towel. Remove a 1/4 cup of the hot water to a small bowl, add the saffron and let steep. Add pasta to boiling water and cook until al dente. Drain the pasta, reserving about a cup of the pasta water.

While the pasta is cooking, heat oil in a large sauté pan. Add the onion and cook until translucent. Add the par cooked cauliflower and let cook until just tender and starts to caramelize in spots. Add the garlic, anchovy paste, chili flakes and raisins and cook for one minute. Add the infused saffron water, salt and pepper to taste and simmer until the pasta is done.

Add the drained pasta to the cauliflower and stir well. If pasta appears dry, add some of the reserved pasta water. Add the toasted pine nuts, cheese and parsley and toss to combine. Taste again for seasoning. Plate the pasta into warm bowls, drizzle with olive oil and sprinkle with some of toasted bread crumbs. Serve extra breadcrumbs and cheese at the table.

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This tradition Sicilian pasta with saffron and cauliflower mixed with raisins, pine nuts and toasted bread crumbs is delicious. It is a simple meal full of wonderful flavors and textures. Served with crusty bread and a glass of white wine, you can almost imagine enjoying this dish on the Mediterranean island of Sicily.   Buon Appettio!

On A Personal Note: I have had some trouble being able to type recently…too much blogging, I presume. I am still reading everyone’s wonderful blogs but may not be able to comment as often as I wish I could. Hopefully giving my fingers a bit of a break should have me commenting on a regular basis soon. Thank you for understanding.