Squash Versatility

There's nothing like squash during these warm weather days. Best of all it can be grown right in your garden and picked fresh. Another plus is that every part of it is versatile. The sections can be made into different dishes One simple squash can provide any chef with a number of possibilities.

This is the season for squash flowers. The Piedmontese of northwestern Italy use them in abundance. These tiger lily lookalikes are great batter fried or stuffed.Remember to take the stamens out and cut the flowers so that they are flat to fry. You could go two ways with the batter. For a delicate crunch and taste that will bring out the flowers' earthiness, go with a crepe batter. If you want a more robust then go with a bread crumb one. Fry in a mix of margarine and light olive oil until crispy and light brown Serve both styles with lemon juice.You can also stuff the flowers too with salami and cheese for appetizers.

The mature squash is tasty too. A quick and easy side dish is sauteing it. Cut the squash into thin slices and cook in a mix of olive oil, butter and chopped garlic. This is a great accompaniment to hamburgers and steaks. Grilled squash is another good barbecue side. Instead of cutting it in slices cut it horizontally in long strips This is perfect for grilling and the pieces won't slip onto the coals. Brush each slide with olive oil and then add crushed garlic, sea salt and fresh crushed pepper. Again this type of squash is good alongside grilled steak and chicken along with fish.

Squash is a great veggie to use and to eat this summer. Every part of it can create a unique and different dish. Not only that, it is tasty with an earthy sweetness that can't be beat!

Good Foodie Manners

This is the season to be asked to dinner. With that, your;e going to have to be a polite foodie and bring something to the table. Never - ever show up at your host's home empty handed.it's just rude and also unthinking. Bring along some sort of gift that pertains to the meal. You can choose from wine, candy or flowers. It doesn't matter the cost as long as you come in with a thank you gift.

Wine is always a lovely present. try to choose one that is either the host 's favorite or one that goes with the meal. If there is a celebration , such as a promotion or publication , then carry a bottle of Prosecco or Asti to help ring in the good news. You many want to think about gifting with a cordial or liquor. These can be great in after dinner coffees or in drinks. if it's a more rustic celebration think about a robust hard cider that goes well with fall barbecues or cassoulets.

Flowers and candy are other good gifts to bring to someone's house. A bouquet od a fall mums look pretty on a set table and your host will appreciate them. Don't choose elaborate sprays. Just pick out a simple bouquet you cna get at your local grocery store. A box of chocolates is another nice way of saying "Thanks, for inviting me." You don't have to settle on Godiva there's Russell Stover and Whitman Candies have excellent samplers that will appeal to everyone's tastes.

Be a polite foodie and remember to bring a gift. Just don't go crazy looking for that special vintage or that rare flower. Surprise them your hosts with something simple yet from the heart!

Garden Parties FLowers in Your Cocktails

There;s a trend now of using flowers to flavor drinks. instead of decorating rims or shooting merrily out of glass herbs and blooms are now being added to cocktail ingredients. They leave a different, more sophisticated taste to liqueurs, They also enhance the drinks' taste as well.



You have to be careful with floral drinks. As with scent , a flower's taste can be overpowering and cloying. Roses may be a romantic idea to put into the drink but rose syrup can b e overly sweet (think of what it does to Middle Eastern pastries). Settle on flowers that work well as teas such as chamomile, nasturtium and wild hibiscus. They only delicately flavor the various ingredients . Another idea is to make a simple syrup and then add the petals. This works well for lavender and some roses. You can also apply this to making dandelion schnapps using regular schnapps, simple syrup nd dandelion heads.

Another idea is simply buying flower distilled spirits. You can try elderflower liqueur, primarily the French St. Germain. It's made with the blossoms of the Swiss elder tree and has a faint lilac smell taste to it. This is the only flower infused drink I know of on the market. For anything else you have to do blend it yourself. Liqueur companies, may hover get onto this trend and we may start seeing nasturtium and wild hibiscus spirits within the next year or two by 2012.

If you want to add a breath of a summer garden to your cocktails then add flowers. They're a new twist and a new taste. Pick a bouquet today for your next party

Adding Flowers To Your Plate

Everyone appreciates flowers on the table. Let's go it a step and take those blooms out of the centerpiece and onto your plate. Not only do they add elegance but they're also good to eat. Surprisingly a number of flowers are now being seen gracing dinners and desserts.

First of all know what you're picking. The Internet has guides as to which flowers are edible and which are not. For example a good accompaniment to any plate are marigolds, pansies day lilies, sunflowers , clover and lilac. Just because a flower is pretty like the highly poisonous bella donna doesn't mean it's a great addition (although a great way to get rid of that nasty boss or irritating in law). If you're unsure about what you picked - then toss it. Also if anyone has pollen allergies do not serve flowers because there will be some kind of allergic reaction. As with fruits and vegetables don't serve them just picked form the garden . Wash them to get rid of insecticides unless you're just using them as a non-edible decoration,.

When preparing flowers make sure that all dirt and insects are rinsed off. If there are too many bugs it may mean that the blooms are not edible and may be too old to consume. Remember to wash gently with cool water (not lukewarm or warm because it will affect the look) and delicately dry on paper towels.Keep in mind to remove the flowers' reproductive organs because that's where the pollen is. If you're using flowers on cakes or cupcakes, then you can also crystallize them with an egg white and sugar wash( one white and about a tablespoon of sugar well blended or mixed together). Dip or brush the mixture into the wash and let dry.The flowers can be eaten as part of the cake or just separately.

Flowers add a certain grace to the table. Why not add them to your dinner plates and dessert dishes,to complement your cooking or baking masterpiece.It will give your salad or cake an extra dash of elegance.