Edible Flowers for your table
This month we would like to feature an incredible chef and founder of the restaurant India Joze; Jozseph Schultz. The restaurant recently re-opened after 13 years of being closed. Jo is hotter than ever with his new exotic dishes that incorporate the use of tropical flowers, with dishes influenced from India, Thailand and Bali, Africa, South America and the Middle East. Actually, there is not any country he isn’t influenced by. With such unusual dishes as pansy pasta, borage, enoki salads, orchid ice cream and rose cream chicken; these outrageous dishes are bringing the place back on the map in Santa Cruz California. Jo is teaching on-going cooking classes at UCSC and is passionate about the new revival of India Joze. Here are some pictures of the master in action: A few fun recipes for Valentine’s Day from Joze: Love Cake 1/2 pound semolina flour 1 pound sugar 1/2 pound butter 1 1/2 pounds cashews 3/4 cup canned pumpkin 3/4 cup rosewater 2 tablespoons almond extract 1/4 cup brandy 1/4 cup honey 1/2 teaspoon cardamom 1/2 teaspoon clove 1/2 teaspoon cinnamon 3/4 teaspoon lime zest or kaffir leaf shred 12 each egg separated 1/2 teaspoon salt 1. Wok semolina, cashews and butter until very lightly browned. If you have time, stir in a lime leaf and let this mixture rest over night. 2. Mix everything except the egg whites together. (You separated them, right?) 3. Whip egg whites to peaks, fold into mixture. 4. Pour into parchment lined pan 3/4-1 inch thick, bake in moderate 350º oven about 25 minutes until done. Dress the top of the cake with orchid or rose pedals. Make sure they have been washed or that they are organically grown. [caption id="attachment_883" align="aligncenter" width="300" caption="Edible flowers for your table"]
[/caption] Nasturtium Butter 1 cup butter or hung kefir 1/2-cup nasturtiums 1 teaspoon lemon juice 2 tablespoons honey 1-teaspoon salt 1. Food process briefly. Adjust seasoning. For more information: http://www.indiajoze.com/index.shtml
Jo is teaching on-going cooking classes at UCSC and is passionate about the new revival of India Joze. Here are some pictures of the master in action: A few fun recipes for Valentine’s Day from Joze: Love Cake 1/2 pound semolina flour 1 pound sugar 1/2 pound butter 1 1/2 pounds cashews 3/4 cup canned pumpkin 3/4 cup rosewater 2 tablespoons almond extract 1/4 cup brandy 1/4 cup honey 1/2 teaspoon cardamom 1/2 teaspoon clove 1/2 teaspoon cinnamon 3/4 teaspoon lime zest or kaffir leaf shred 12 each egg separated 1/2 teaspoon salt 1. Wok semolina, cashews and butter until very lightly browned. If you have time, stir in a lime leaf and let this mixture rest over night. 2. Mix everything except the egg whites together. (You separated them, right?) 3. Whip egg whites to peaks, fold into mixture. 4. Pour into parchment lined pan 3/4-1 inch thick, bake in moderate 350º oven about 25 minutes until done. Dress the top of the cake with orchid or rose pedals. Make sure they have been washed or that they are organically grown. [caption id="attachment_883" align="aligncenter" width="300" caption="Edible flowers for your table"]
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