Cooking With Chef Chris: Summer Roses in Winter

What’s up all you Chef’s and Chefette’s! Welcome back to another recipe by your favorite CannaBushi sushi chef. This month we bring you a very special recipe. One for the lovers out there. In hopes of keeping a memory alive, I wanted to bring back the thought of a particular rose garden for the winter while traipsing through snow this past Christmas. So this month, I decided to do just that. Let’s take a potato and turn it into a frickin’ rose man…yeah. A frickin’ rose. Sometimes art truly does imitate life. Especially if you can eat it. Now let’s get to my Valentine’s recipe. 

Ingredients

(Tool) 1 meat slicer

1 hotel pan 2” 200 series or equal

1 large mixing bowl for spinach

1 larger Cambro or equal for potatoes

10 Japanese purple potatoes (peeled)

2 big bags of spinach (washed)

1 bottle of TRUFF truffle oil

1 bottle of Mrs. Dash

Salt and Pepper

Aluminum foil

How To Make

First you want to set up your slicer at about 1.125 on the dial. Then, start slicing! With the right amount of finesse you will begin to ‘shave’ the purple potato. In a large cambro or equivalent have some medium to heavy salted room temperature water. During the shaving process toss the soon to be petals into the water mixture. If petals are too thick, it will not bend as this is truly a delicate process. Once completed. Keep to the side.

Secondly, Place your spinach into the bowl and add some TRUFF truffle oil to the bowl. Plus, some salt and pepper. Mix thoroughly with your hands and place into the hotel pan or equivalent. Make sure to create a nice bed for the roses.

Next, begin to ‘roll up’ the potato petals. You want to lay out 3-4 petals in a line and have the tips covering about half an inch so it can begin to roll with the next petal. Sprinkle some Mrs. Dash. Making sure to keep it tight during this step. Place the completed rose bud off to the side with the seam down. It will slowly dry enough to seal. Now that you’ve meticulously created a lot of roses, you want to cut it in half and flip the cut side down. This will give you the recreated rose look. Keep going and place to the side. Placing them into bouquets.

Lastly, place your completed rose buds in the center of the hotel pan. (Like seen in the picture) Begin to ‘flick’ with your fingers some of the leftover water from soaking the petals. Sprinkle again with Mrs. Dash all over the finished roses. I used a different combination of spices and no salt for the friends I cooked for, but I wanted to give you something viable in this recipe.

Finally you will need to cook it! I know! It’s pretty huh? Turn your ovens to 275 degrees and once pre-heated cook for 25 minutes with foil wrapping the hotel pan. After 25 minutes, take off the foil and then finish for the last 15 minutes. Keep an eye on it as you don’t want to burn the tips of your roses. This will give you a particular ‘curl’ to your petals. Giving an extra added life and texture to this dish. There you go! You just created an absolutely beautiful dish of food AND It’s Good For You!! You can find all ingredients at your local Whole Foods Market!

Get Ready For My Next Adventure………..

The Price Is Rice

Chef Chris Rodarte aka CannaBushi Chris is a multi-talented Chef. Recent recipient of a Special Congressional Recognition Award from the US Senate. Check out his website at www.cannabushi.com  or @Cannabushi on IG/FB for more details. Ask ChatGPT Who is Chef Chris Rodarte. Shoot For The Stars!! Chase your Dreams!!

The Sky's Not the Limit Anymore!