Eggy Blue Rice Is The Edible Flower Recipe We Never Knew We Needed

I’ve always thought flowers in food were not more than an aesthetic garnish. Boy, was I wrong. Turns out there’s so much you can do with flowers in cooking, which leads me to this month’s Foodbeast Recipe Challenge. 

The crew was tasked with creating stunning dishes using FLOWERS. Man, did they deliver. 

Behold, Foodbeast’s resident Pokemon Professor, Constantine Spyrou (@constantine_spy), used Butterfly Pea Flower to make Blue Rice and topped it with a salt-cured egg yolk

The resulting contrast is breathtaking. Check out the video to see how Constantine pulled off this fantastic recipe, along with all the other entries from our talented batch of creators!

Other competitors in the flower recipe challenge include Oscar (@oscaroni), who made a layered Flor de Calabaza Quesadilla, Brenda (@gg the garden girl)​ , who made Edible Flower Jellies, Priyanka (@chefpriyanka) with her Rose Cardamom Gulab Jamuns, and Farrah (@Spiced Nice​), who crafted some sweet Truffles with Rose White Chocolate


Boston Market Offers Succulent Baby Back Rib Bouquet For Valentine’s Day

Any meatlovers out there struggling to find something succulent and finger-licking this Valentine’s Day for their soulmates? Look no further. Really.

In the spirit of the commercial holiday, Boston Market locations are offering a bouquet of Baby Back Ribs to all the romantics out there for a limited time.

Only available on Feb. 14, Valentine’s Day, the one dozen tender ribs celebrate the addition of the menu meat option on the restaurant chain’s menu. Cooked to the point where they’ll fall off the bone, the ribs are smothered in Sweet Baby Ray’s famous hickory barbecue sauce.

Those interested, be sure to camp out at your local Boston Market location, because chances are these ribs will fly off the steamers once doors open. You can find the BAE-by Back Rib Bouquet available in all Boston Market restaurants nationwide Feb. 14 for $29.99. Wonder if I can make a special request for a meatloaf bouquet ahead of next year’s holiday?


The Most Expensive Food In The World Costs Up To $10,000 A Pound


The most expensive food on Earth blooms from an ocean of purple flowers for one week each year in rare places around the globe. The spice, saffron, is harvested by hand from the stigmas of a saffron crocus or purple flower.

Approximately 150 flowers are required to yield a gram of the orange-yellow spice that can cost between $2,000 to $10,000 per pound, according to Mashable. Harvesting saffron is a time- and energy-consuming process that has remained the same since ancient times. Flowers bloom in areas that have extreme climates consisting of hot and dry summers and cold winters.

Saffron is commonly used in Persian, Indian, European and Turkish cuisines. It is a popular ingredient in the traditional paella dishes in Spain and famous risottos in Northern Italy.

saffron_expense_2Kashmiri villagers gathering saffron flowers from a saffron field in Pampore, Kashmir, on Nov. 2, 2015

Saffron is harvested from the stigmas of a purple flower of Crocus sativus Linnaeus. The region is well regarded for its high-quality saffron.

Saffron has been used in manufacturing for fragrance in perfumes and color dye for cloth. An Iranian villager harvests the flowers in a field near Torbat-E Heidarieh in northeastern Iran on Oct. 31, 2015. The country is a major producer of saffron and supplies 95% of the world’s demand.

saffron_expense_4A Kashmiri villager arranges saffron flowers for drying in the sunshine in a saffron field in Pampore

In cooking, saffron can be used as a spice, yellow food coloring and flavoring agent. Kashmir is the only place in India and one of the few places on the globe that the flower can be found.

The Crocus sativus Linnaeus, also known as Rose of Saffron, belongs to the family of Iridaceae. A Kashmiri villager in a saffron field in Pampore.

Kashmiri villagers cultivating saffron flowers in a field in Pampore. The purple flower has red stigmas and yellow stamens.

It can take up to 75,000 saffron flowers to yield a single pound of the yellow spice. Iranian villagers clean up saffron flowers in their house near Torbat-E Heidarieh in northeastern Iran on Oct. 31, 2015.

saffron_expense_8Kashmiri villagers in a purple field of flowers in Pampore

The stigmas of the saffron flowers are also used in medicine to treat asthma, coughs, insomnia and cancer.

Written by Laura Dang, Nextshark


This Wine Bottle’s Clever Label Turns into a Bouquet of Flowers

Flower Wine Bottle

You want to woo your significant other, but money is tight, huh? This presents quite the debacle: Do you give your better half beautiful flowers OR a bottle of wine? Fret not, there’s a way to combine booze and blossoms into one.

A’Design Award & Competition recently called upon designers to compete in a variety of categories, from housewares and furniture to architecture and apparel. Out of 12,000 entries, one of the most outstanding submissions was this clever wine packaging that, when held upside down, looks like a beautiful bouquet of flowers.

Made for Stella Wines, this Blossom Cava Sparkling Wine is a genius 2-for-1 deal, guaranteeing satisfaction from flower lovers and vino fans alike.

H/T Visual News


In China, Kaleidoscopic Flower-Shaped Cotton Candy in 4 Minutes

Cotton candy is a magical process to begin with — throw some sugar into a cotton candy machine and within seconds it turns into delicious-melt-in-your-mouth-fluff. Now peeps from China have created a way to make a flower blossom using the simple cotton candy-making process and a single skewer.

The steps are simple enough: Sugar is thrown into the spinning candy maker, which creates the oblong shape. Next, a wet skewer is  used to make indentations that form the petals. For the second layer of petals, another sugar color is tossed in and engulfs the initial flower and this layer is also indented. The process is repeated accordingly. The result: Within four minutes you have a multi-layered, kaleidoscopic wonder of sugary fluff.



via rocketnews24


Step Up the Chic With Flower & Fruit Ice Cubes

When the Internet told us that little trick to save herbs with an ice cube tray and olive oil, I remember thinking: Wow. If only I could think of something just as creative and useful. Thus, I thought ice trays had reached their peak and that  it plateaued from there. But I suppose that this is what separates me from Martha Stewart. Where I see obsolete  ice cube trays, Martha Stewart sees more brilliant ways to use these nifty devices.

The first is a great rendition of fruit flavored water, which, mind you, I still find so clever with every sip of my cucumber saturated drink.  It requires a little more work, but not much. Throw seeded and peeled cucumbers into a blender with coarse salt and water and you have yourself a puree which you can pour into ice cube trays. There’s also a recipe for Orange-Lime and Lemon-Raspberry purees. To make it a little easier, you can just drop whole fruits, like blueberries, into the water and freeze them.

Alright, so we’ve made water tasty with puree ice cubes. Now, it’s time to step up the chic. Orchids, nasturtium, pansies or snapdragons suspended in frozen water are exactly the thing needed to add a little zinger to the ordinary, every day task of drinking scotch water. As the loyal middle man to all things genius, I will warn you that suspending flowers in water may not look as perfected as the floral ice cubes touched by Martha Stewarts’ hands. Just be sure to fill ice cube trays with distilled water half way, then stick it in the freezer. Once frozen, add the flowers face down and fill the ice cubes to the top and freeze once again.

via Martha Stewart


Blooming Flower Pot Cake

Edible Arrangements are nice, but at the end of the day, they look more like fruits than actual blooming flowers. In an actual attempt at foolery and genius production, the folks at Williams Sonoma and Perfect Endings have made available this Blooming Flower Pot Cake.

Made from a rich, five-layer chocolate devil’s food cake with chocolate-caramel truffle cream filling and coffee buttercream frosting, this product was meant to turn heads and leave them askew. The icing on the cake [#weirdpun] is the hand-sculpted sugar paste flowers and green fondant icing leaves.

The entire cake is shipped frozen and is noted as being very easy to prepare via a simple thaw and serve process. The four-serving cake measures 5.5″ in diameter and sits 6.5″ high. ($100 @ WilliamsSonoma)