Speaking of drying our own herbs...
Mary brought me a bunch of violas to plant last week and the first thing that came to my mind is of course what food can I use them in. Spaghettata Floreale is the first thing that came to my mind. I believe Spaghettata means a feast of Spaghetti made for a large group or event. A spaghetti event, could there be any event better than a spaghetti event? Floreale is the mixture of dried and fresh flower petals, herbs and spices. Sis #2 used to bring this dried mixture for me from her trips to Italy but since no traveling has been going on, I started collecting and drying my own herbs and flowers. With a generous amount of garlic, lemon zest and crushed red peppers, this spaghetti dish is dangerously delicious. I do love adding some olive oil fried zucchinis in there as well. OH YUM, I can't wait till Tuesday now!
Speaking of drying our own herbs, Laura has made an amazing mixture of organic herbs that she has grown and dried. I am looking forward to making some flavorful dishes with them. This week, let's try it on the chicken and Tofu.
As the weather is starting to warm up, Husband and I sometimes make a small cheese plate with accoutrements and bread and enjoy it outside for lunch or dinner. I love making unusual sweet sauces (runnier and less sweet than jam) that have herbs and spices in them and drizzle them over my cheese. I just made some pear and grape with rosemary and black pepper that goes well with a sheep's milk cheese, or any cheese really. So I thought I would jar some and put it on the menu.
One last stream of consciousness.... I had a parsnip soup a couple of weeks ago made by Chef Jon Krinn. It was unlike any parsnip soup I have ever had. It was mild, lemony and golden in color, with some chewy bits of Sunchoke in it. I have been trying to figure out the ingredients and I think I have gotten pretty close. I'm going to test it on you all on Tuesday
From everyone at Ezie and Emil... It's All about food!!!