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We love checking out new recipes on Colorado’s Best, and today we learned to cook with edible flowers! Certified Master Chef, Bill Franklin, joined us with a great recipe and a preview of several cooking demonstrations you can attend at the Denver Art Museum, starting this Sunday August 23rd until August 29th. Try his awesome recipe below:
Chef Franklin’s Yukon Gold Potatoes/ Cooking with Blossoms
Ingredients:
- 3 medium potatoes sliced ¼ inch thick and cooked until tender, drained, chilled.
- 2 ½ slices Hickory smoked thick sliced Bacon, diced small. Cooked until most of the fat is rendered out. Separate and reserve both.
- ¼ C equal amounts of sliced Green and black Olives.
- ¼ medium yellow onion, Sliced
- 2 tsp capers, drained.
- Sea Salt and Fresh Black Pepper to Taste.
- ¼ C Shaved Parmesan Cheese
- Chopped leaves and flowers of Fresh Chives, Oregano and Marjoram.
Method:
- Over medium high heat, Heat bacon fat, add and sauté potatoes until brown and crisp. Add onion and continue to cook for 5 minutes. Add additional oil or fat if needed.
- Add Crisp Bacon, Olives, Capers. Toss to distribute evenly.
- Finish with Cheese and chopped Herb Blossom.