June 5, 2002 Ask the Chef Article

June 5, 2002 ... Ask the Chef ... John Pisto

Q: Dear John, Now that summer is quickly approaching, I am eating more and more salad. I love eating different things and edible flowers seem to be such a lovely addition to anything. First of all, are they nutritious and secondly, what are some other edible petals besides pansies and orchids?

Gia P. - Monterey

A: My 18-year-old daughter left this note on my windshield a couple of weeks ago. An important question that I thought should be answered in the column, so I called Jackie at Del Monte Produce and ordered every edible flower available. That evening I brought them home and as we were about to eat, I presented the two containers, one of pansies and the other of various colors of stock, chrysanthemums, carnations and borage. I put some vinegar, olive oil and salt and pepper on the table and said, "Okay family, lets eat some flowers!" I started with a medium sized chrysanthemum, put a little salt on it and munched away, hmm, it tasted a little like apricots.

I glanced over to see Gia eating a whole carnation, my wife chomping on a sprig of pink stock and Tawni, (daughter #2) eating pansies. I'm sure glad no one walked in on us eating whole flowers with petals flying all over. So, let me describe the tastes: Pansies have a light floral taste and a slight bouquet with good after taste and a long finish; Stock tastes very light with a short finish and a good nose; chrysanthemums have a great bite, texture and a mild flavor and nose; carnations have a great nose and a slightly metallic finish; borage with it's hairy leaves and stems, is like eating a hairy bug - the flavor was also like a bug - use only the blue flower or boil as a green (spinach); orchids don't have much of a nose but do have a great crunch. Other edibles include: Apple blossoms, chamomile, chicory, chive blossoms, clover, cornflower, dandelion, fuchsia (garnish only), lavender, lemon blossoms, nasturtiums, sunflower and violets.

Bottom line: If you want to eat flowers, make sure they are free of pesticides and pests and are not poisonous. Don't eat the whole flower, just use the petals
for color and don't attack your wife's roses - that could get you a broom on the head - ask me how I know! Buy your edible flowers from a good market to be safe and if you're really interested, get yourself a guidebook. Decorating dishes with flowers is easy, fun and different so give it a try.

Quote of the week for those men concerned about their weight - "Skinny bulls don't win blue ribbons." This quote courtesy of T. Ricciardi who, by the way, really knows how to throw the bull around.

Mushroom alert! Because of the recent rains I have spotted the dreaded Death Cap! In fact, I have about 15 growing in my yard under the oak trees. This deadly mushroom can look beautiful but lives up to its name if eaten.

Q: Hi John, Thanks for the cookbook. Though I'm not the world's biggest mushroom fan, I definitely plan to try a couple of these (recipes). I am, however, a big fan of oyster stew. Since moving here from the east coast, I have had no luck finding any. Can you give me a recipe for a fairly simple oyster stew?

Bob Dearman - Marina

A: Great question. I think people on the west coast are generally unfamiliar with oyster stew. It wasn't until fairly recently that our production of oysters increased. Wherever you find oyster beds, you'll find oyster stew. We get excellent Pacific oysters in jars from Tomales Bay, up in Marin County, that are a bit larger than the east coast varieties but more flavorful. There are many recipes but the one my dad liked was easy and very good. The oysters are actually poached - not stewed. Here's a simple one for you, Bob!

Oyster Stew Recipe

2 cups shucked oysters (fresh or jarred) with accumulated juices

1/4 teaspoon sweet paprika

1/4 teaspoon dry mustard

1/4 teaspoon dried parsley

1/4 teaspoon Tabasco sauce

1/4 teaspoon Worcestershire sauce

2 tablespoons butter

4 cups half-and-half

salt and ground white pepper to taste

Strain the shucked oysters, reserving the juices. Place the oyster liquid in a medium size pot on the stove at medium-high heat, add paprika, mustard, parsley, Tabasco sauce and Worcestershire sauce and bring to a rolling boil. Add the oysters and simmer for 2 to 4 minutes or until the edges of the oysters curl. Add the butter and the half-and-half and cook for 1 minute. Season with salt and white pepper. Serve hot with oyster crackers or herb toast points.

Readers: For those of you that don't know, I ride my bike 150 to 180 miles a week. Having done this for over a year now, I have time to observe things that I hadn't noticed before. For example, while riding on our incredible recreational trail, I pass a lot of people walking their dogs. Many times it 's couples and it seems that whenever it's time for their dog to "do its business," it's usually the woman that cleans up. It's still a man's world!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

Last "Ask the Chef" Article ♦ Index of "Ask the Chef" Articles