Subscribe to Two Sisters Fina Cocina Monthly Newsletter   |
Recipes and MoreClick here to view our complete recipe file.
Edible Flowers Menu
|
 Price: $65.00 Shipping Price: $19.00 |
Six of each - six jars of Ranchero Red, our rich red chile colorado sauce and Viva Verde, our tangy green sauce made with tomatillos and green chiles. Both sauces are medium hot.
Allergens: None
REFRIGERATE AFTER OPENING
12 oz. (340 grams) jars |
Mixed Package (6 jars)
 Price: $35.70 Shipping Price: $12.00 |
Three of each - three jars of Ranchero Red, our rich red chile colorado sauce and Viva Verde, our tangy green sauce made with tomatillos and green chiles. Both sauces are medium hot.
Allergens: None
REFRIGERATE AFTER OPENING
12 oz. (340 grams) jars |
Mixed Package (4 jars)
 Price: $23.80 Shipping Price: $12.00 |
Two of each - two jars of Ranchero Red, our rich red chile colorado sauce and Viva Verde, our tangy green sauce made with tomatillos and green chiles. Both sauces are medium hot.
Allergens: None
REFRIGERATE AFTER OPENING
12 oz. (340 grams) jars |
Single Package (2 jar gift pack)
 Price: $14.00 Shipping Price: $12.00 |
One of each - a jar of Ranchero Red, our rich red chile colorado sauce and Viva Verde, our tangy green sauce made with tomatillos and green chiles. Both sauces are medium hot.
Allergens: None
REFRIGERATE AFTER OPENING
12 oz. (340 grams) jars |
Squash Blossom Quesadillas
Squash blossoms were used by the indigenous people in Mexico long before the Spaniards arrived and continue as a popular ingredient, especially in the newer alta ccocina movement. In the United States, it is easier to find canned squash blossoms, however fresh squash blossoms are available for a short time during the summer in our local farmer’s market. A word about using fresh flowers in cooking - be sure to use organically grown, pesticide and chemical-free, eadible flowers.
Ingredients
- 3 T olive oil
- 1 small white onion, diced
- 7.5 oz. can of squash blossoms* (or 10 fresh blossoms)
- 4-12 T Two Sisters Ranchero Red sauce
- 4 oz. queso blanco, grated (or Monterey Jack)
- 4-6 corn tortillas
Steps
- Heat 2 T oil over medium heat. Add onions and cook until golden in color, about 15 minutes.
- Meanwhile, drain the squash blossoms, rinse under cold running water and drain in a strainer. If using fresh blossoms, remove the pistils, wash and dry the blossoms.
- Add canned squash blossoms and cook until liquid mostly evaporates. If using fresh blossoms, add, cooking and stirring until blossoms soften and wilt.
- Transfer onion and squash blossom mixture to a bowl and set aside.
- Heat the remaining tablespoon of oil in a fry pan over medium high heat. Preheat the oven to 180-200 degrees and put an oven-proof platter in the oven to warm.
- Place a tortilla in the pan and spoon ¼ (or 1/6) of the filling mixture on half of the tortilla, distributing it to within ½ inch of the edge of the tortilla. Top with 1-2 T Ranchero Red sauce and some grated cheese.
- Fold the empty side of the tortilla over the top of the filling. Carefully flip the quesadilla and cook for another minute.
- Transfer the quesadilla to the heated platter in the oven and cook the remaining quesadillas, repeating steps 6 & 7 until all are cooked.
- Top the quesadillas with additional Ranchero Red sauce and grated cheese.
- Serve with a green salad and Mexican beer.
Tortilla de Flor de Calabaza
Squash Blossom Tortilla With a side dish of Green Salad with Edible Flowers
Ingredients
- 3 T olive oil
- 1 medium onion, halved and then sliced into very thin half circle slices
- 5 oz. mushrooms, sliced
- 14 oz. can squash blossoms* (or 20 small, fresh squash blossoms)
- 1 cup egg whites (fresh or purchased in containers in the refrigerated section of the grocery store)
- 5 whole eggs
- 1/8 teaspoon coarse sea salt
- Freshly ground pepper
- 1/4 cup Two Sisters Viva Verde sauce
- 2 oz. shredded queso blanco
- 7 oz container of unsweetened yogurt
- 2 T Two Sisters Viva Verde sauce
Steps
- Over medium, heat 1 tablespoon oil in a 10 inch non-stick skillet that is also broiler-proof. Add onion and cook slowly, until the onion begins to change color to a deep golden, about 10-15 minutes, stirring occassionally. Add mushrooms and continue cooking about 5 minutes more.
- Meanwhile, rinse canned squash blossoms under cold running water and then drain. Pat with paper towels and leave to dry a little in a strainer. If using fresh squash blossoms, remove the pistils and rinse under cold running water. Steam in a basket over boiling water or cook in the microwave about 2 minutes. Set on paper towels and blot to dry.
- Also while the onions are cooking, make the yogurt sauce: Combine the container of yogurt with 2 tablespoons Viva Verde sauce. Taste and add more Viva Verde sauce if you like a spicier flavor. Leave on the counter to come to room temperature if you will serve the Tortilla after cooking it; otherwise, refrigerate the yogurt sauce.
- In a bowl, beat eggs and egg whites together. Add salt and pepper.
- When the onions are caramelized and the mushrooms cooked, make a well in the center of the veg and add another 2 T olive oil. Add the squash blossoms and Viva Verde sauce (a little more if you like it spicier). Stir to adjust the vegetables so they are evenly distributed in the pan and let some of the liquid cook off.
- Pour the egg mixture over the top. Sprinkle the shredded cheese evenly over the top. Lower the temperature slightly.
- As the Tortilla begins to set, loosen the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the Tortilla is almost set in the center, about 10 minutes.
- At this point, what you do next depends on your experience and/or your sense of adventure. Traditionally, you would loosen the tortilla and invert a flat plate over the skillet. In one smooth move, invert the skillet onto the plate, flipping the tortilla. Slide the tortilla back into the skillet to cook the other side.
- An easier and more foolproof strategy is, with the rack about 6- 8 inches below the broiler, pre-heat your broiler. Move the tortilla, in its pan, to your oven, watch carefully, and cook until the top of the tortilla is lightly golden brown, about 2 minutes.
- Remove from the oven, loosen the edges with a clean spatula and slide the tortilla onto a serving platter. Garnish with a fresh squash blossom or orchid blossom (if you have one) and serve with the yogurt sauce. As a side dish, toss spring salad greens with a few nasturtium or chive blossoms and your favorite vinaigrette dressing. A fine white wine such as a Chenin Blanc goes well with this meal!
Candied Rose Petal Cupcakes
Use your favorite cupcake recipe or buy frosted cupcakes. White or buttercream frosting will show off the rose petals best.
Candied rose or viola petals can be found in specialty grocery stores. If you can't find them, use a fresh eadible flower, available in the produce section of a grocery store. DO NOT use garden flowers which may have chemicals (pesticides, weed killer, fertilizer, etc.) on them. Use ONLY culinary grade flowers.
Ingredients
- Candied Rose (or Viola) Petals
- Cupcakes
- Icing (white or buttercream)
Steps
- Bake cupcakes using your favorite recipe and apply the icing. Alternatively, use purchased cupcakes with a white or yellow frosting
- Gently press the candied flower into the top of the cupcake.
