Money would be delighted by your artistry on a plate. I missed this one in the Bruno cookbook. Borage flower is new to me. Do you grow it in your London garden? Of all of your various gardens, which had the best combo of great soil & climate? We’re starting into our hell hole period. Last night we got an unexpected 4.5 inches of rain!!!!! And next week a very dry 103! Obviously I am growing in the wrong place.
The garden that has been the most productive for me was when I moved to the Isle of Mull where I ran HotalForTwo. Artichokes grew like weeds, gooseberries, blackcurrants, and all salads, chard, etc grew prolifically. The perfect climate on an island surrounded by seas offering the best hand dived scallops, line-caught salmin and other fine fish.
Borage is m an incredibly pretty blue but also a key decoration and ingredient in a proper Pimm's, for its cucumber note. It’s so easy to grow in rubbish soil it qualifies as a weed.
You're entirely right - it depends on the talent and dedication of the cook, as with every dish, whether you put a pillow of joy or a brick of sorrow into your mouth.
How aggravating! Thank you for picking this up. The recipe should have begun "Start by making an espresso your favourite way. Drink most of it but reserve one strong tablespoon for your vinaigrette." But I decided against making a wacky (though quite subtle) vinaigrette and thought a regular one just fine. However, while I deleted the espresso from the ingredients, I forgot to take it out of the body copy. My apologies!
On a recent trip to Italy, one of my favourite dishes was pasta with zucchini flower sauce. A bit tangy, lots of garlic and creamy smooth. Amazing! I wish I had the recipe.
Erin French, the queen of edible flowers at The Lost Kitchen here in Maine, fries chive blossoms in tempura batter and serves them as a cocktail snack.
Money would be delighted by your artistry on a plate. I missed this one in the Bruno cookbook. Borage flower is new to me. Do you grow it in your London garden? Of all of your various gardens, which had the best combo of great soil & climate? We’re starting into our hell hole period. Last night we got an unexpected 4.5 inches of rain!!!!! And next week a very dry 103! Obviously I am growing in the wrong place.
The garden that has been the most productive for me was when I moved to the Isle of Mull where I ran HotalForTwo. Artichokes grew like weeds, gooseberries, blackcurrants, and all salads, chard, etc grew prolifically. The perfect climate on an island surrounded by seas offering the best hand dived scallops, line-caught salmin and other fine fish.
Borage is m an incredibly pretty blue but also a key decoration and ingredient in a proper Pimm's, for its cucumber note. It’s so easy to grow in rubbish soil it qualifies as a weed.
Autocorrect failed art history. Monet!
...Money was an intriguing but encouraging typo!
Wonderfully informative post. I have to stand up for zucchini flowers stuffed with ricotta. I’ve tasted some delicious ones in Puglia.
You're entirely right - it depends on the talent and dedication of the cook, as with every dish, whether you put a pillow of joy or a brick of sorrow into your mouth.
Curious about the espresso- like how much to use?!
How aggravating! Thank you for picking this up. The recipe should have begun "Start by making an espresso your favourite way. Drink most of it but reserve one strong tablespoon for your vinaigrette." But I decided against making a wacky (though quite subtle) vinaigrette and thought a regular one just fine. However, while I deleted the espresso from the ingredients, I forgot to take it out of the body copy. My apologies!
Husband John recalls Bruno making an espresso laced vinaigrette in the latest “An Enemy in the Village”. We’re tempted to try it 🧑🍳!
It's an interesting flavour addition that is hard for diners to identify.
Such an adventurous spirit, that Bruno!
Both!
You're quite right!
On a recent trip to Italy, one of my favourite dishes was pasta with zucchini flower sauce. A bit tangy, lots of garlic and creamy smooth. Amazing! I wish I had the recipe.
How fabulous that sounds!!
Erin French, the queen of edible flowers at The Lost Kitchen here in Maine, fries chive blossoms in tempura batter and serves them as a cocktail snack.
What a great idea! I must have a go!
Beautiful. I'm a big fan of cherry blossoms in green tea. 🌸 Thank you. 🌸
I've not tried cherry blossoms in tea - thank you for the suggestion!
You're welcome! can buy the tea as a blend. Many tea suppliers carry a version of it. The scent is amazing.