SLOW FLOWERS Podcast: Cooking with Flowers, an interview with chef Miche Bacher of Mali B. Sweets (Episode 111)

October 16th, 2013

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Featured on the cover of “Cooking with Flowers” is Miche’s “Flowerfetti” Calendula Orange Cake. Flower petals are the “original cake confetti,” she maintains. Roses, dianthus, bachelor buttons and marigold petals adorn this enticing confection.

Today we’re going to talk about eating flowers.

Yes, flowers as food.

Hollyhock Clafouti, a cross between a custard, a pancake, and a puffy omelet. Uses 1 cup hollyhock petals.

I once had a big-time New York editor say to me: Why should I care about how flowers are grown, anyway? After all, we don’t eat them!

As a response to that challenge, I wish I had been able to pull out “Cooking with Flowers,” the most eye-satisfying book I’ve ever seen. It was created by Miche Bacher, an herbalist, chef, and founder of the custom confectionary studio Mali B Sweets.

To WIN a free copy of “Cooking with Flowers,” courtesy of Quirk Books, listen to to my interview with Miche and make a comment below about the best edible flower tip you learned. I will draw a winner at random on Tuesday, October 22nd at 5 p.m. Pacific.

I learned about this beautiful cookbook from Mari Malcolm, an editor at Amazon who absolutely loves “Cooking with Flowers.” Mari showed me the book’s beautiful cover on her phone screen during a lunch we had together this past spring.

I keep ordering this delectable book and then giving it away as a gift to my flower lover-friends. And now, it is my great pleasure to spend this episode of Slow Flowers in a floral-focused conversation with Miche.

Miche Bacher, herbalist, chef, and founder of the custom confectionary studio Mali B Sweets.

In her introduction, Miche writes:

“Flowers add color, complexity, and what I like to call the magical ‘what’s in it’ factor to your food. They are full of nutrients and often offer health benefits, too. You don’t have to be a master gardener or a trained chef to cook with flowers – once you start looking, you’ll realize edible blossoms are all around you, and it really is a breeze to use them.”

She is definitely a chef whose work begins in the garden. Through “Cooking with Flowers,” I’ve gained new inspiration for another important reason to appreciate local flowers.

I know you will learn much from my conversation with Miche, as we discuss her favorite culinary ingredients, including the lowly dandelion.

Fresh and candied lilac flowers are the captivating ingredient in Miche’s “Coconut Lilac Tapioca,” a recipe in her book, “Cooking with Flowers” [photo: (c) Miana Jun, used with permission]  

4 tablespoons of dianthus petals, coarsely chopped, infuse this delicious cake that also includes 2/3-cup rose’ wine. Dianthus whipped cream and candied dianthus flowers are a perfect embellisment. [photo: (c) Miana Jun, used with permission] 

Popcorn Chive Blossom Cupcakes, a floral play on sweet and savory.

Here are some links we discussed in the interview:

Mali B’s Edible Flower Chocolate Collection:

Edible Flower chocolate collection from Mali B Sweets, $30 for the set.

Memorial Sloan-Kettering Cancer Center LINK to Herbs, Botanicals & Other Products: 

Click here for MORE about COOKING WITH FLOWERS, including exclusive recipes that Miche couldn’t fit into the book. You’ll also find bonus recipes for the medicinal and cosmetic use of flowers, salves, oils, and teas for healing; download recipe cards and read a Q&A with this talented woman. 

This entry was posted on Wednesday, October 16th, 2013 at 6:10 am and is filed under American Grown, Book reviews, Creativity, Entertainment, Gardening, General, Plants, Playfulness, Podcast Episodes, SLOW FLOWERS Podcast, Writing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.