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@farmtofirelouisiana: We had a blast at the Jambalaya Cookoff! It’s always fun connecting with friends and meeting new people @rustysseasoning @Country Cooking with Joney LLC @My'Nez LLC @Buyuboy @Cooking with KP @Da Cajun Critique @The Blind Cajun Cook #FarmToFireLouisiana #jambalaya #cooking

Farm To Fire Louisiana
Farm To Fire Louisiana
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Region: US
Sunday 07 July 2024 14:02:42 GMT
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user7143249196319
Joyjoy :
😁😁😁
2024-07-07 20:04:14
1
bigmeat231
Shelton’s Seasoning LLC :
We cooked here. A little confused at our scores but we had fun
2024-09-14 20:57:43
1
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12 weeks growth of stock flowers on 4 aeroponic towers. Stock flowers (Matthiola incana) are cool-weather, fragrant flowering plants that are edible and belong to the Brassicaceae family (same family as cabbage). The flavor of stock flowers is mild and slightly spicy, making them an excellent complement to both sweet and savory dishes. We were joined by Anaïs Beltran @Anaïs Beltran who is a plant-based & botanical chef, in order to make an amazing blueberry-raspberry raw cake with almonds, pistachios & edible stock flowers. This cake is a no-bake, raw cake that’s naturally sweet, vegan, and gluten-free. Perfect as a nourishing treat that looks as magical as it tastes. Ingredients for the crust: * 200 g pitted dates * 200 g blanched almonds * 80 g raw pistachios * 2 pinches of sea salt * A few stock flowers petals for decoration For the creamy filling (used in both layers): * 400 g cashews (soaked 5 hours or overnight) * 400 ml canned coconut milk * 4 heaping tablespoons coconut oil * 100 ml agave syrup * Juice of 1.5 lemons * 150 g blueberries (fresh or frozen) * 150 g raspberries (fresh or frozen) * 2 handfuls of stock flowers Instructions 1. Make the crust: In a food processor, blend the dates, almonds, pistachios, and salt until a sticky dough forms. Press it evenly into the bottom of a springform pan. 2. Prepare the cream base: Drain the cashews. Blend them with coconut milk, coconut oil, agave syrup, and lemon juice until ultra-smooth and creamy. 3. Create the blueberry layer: Pour half the cream into a bowl. Leave the other half in the blender, add the blueberries, purple stock flowers, and blend. Pour this violet layer over the crust. Chill in the fridge for a few minutes to set slightly. 4. Create the raspberry layer: Pour the other half of the saved cream into the blender, add the raspberries, pink stock flowers, and blend until smooth. Gently pour this second layer over the blueberry layer to create a beautiful two-tone effect. 5. Let it set: Refrigerate overnight or freeze for 2–3 hours until firm enough to slice cleanly. 6. Serve & store: Decorate just before serving with more berries, chopped pistachios, and edible flowers. Keeps up to 5 days in the fridge. #harvest #gardening #flowergarden #flowerfarm #vegancake #rawcake #flowercake
12 weeks growth of stock flowers on 4 aeroponic towers. Stock flowers (Matthiola incana) are cool-weather, fragrant flowering plants that are edible and belong to the Brassicaceae family (same family as cabbage). The flavor of stock flowers is mild and slightly spicy, making them an excellent complement to both sweet and savory dishes. We were joined by Anaïs Beltran @Anaïs Beltran who is a plant-based & botanical chef, in order to make an amazing blueberry-raspberry raw cake with almonds, pistachios & edible stock flowers. This cake is a no-bake, raw cake that’s naturally sweet, vegan, and gluten-free. Perfect as a nourishing treat that looks as magical as it tastes. Ingredients for the crust: * 200 g pitted dates * 200 g blanched almonds * 80 g raw pistachios * 2 pinches of sea salt * A few stock flowers petals for decoration For the creamy filling (used in both layers): * 400 g cashews (soaked 5 hours or overnight) * 400 ml canned coconut milk * 4 heaping tablespoons coconut oil * 100 ml agave syrup * Juice of 1.5 lemons * 150 g blueberries (fresh or frozen) * 150 g raspberries (fresh or frozen) * 2 handfuls of stock flowers Instructions 1. Make the crust: In a food processor, blend the dates, almonds, pistachios, and salt until a sticky dough forms. Press it evenly into the bottom of a springform pan. 2. Prepare the cream base: Drain the cashews. Blend them with coconut milk, coconut oil, agave syrup, and lemon juice until ultra-smooth and creamy. 3. Create the blueberry layer: Pour half the cream into a bowl. Leave the other half in the blender, add the blueberries, purple stock flowers, and blend. Pour this violet layer over the crust. Chill in the fridge for a few minutes to set slightly. 4. Create the raspberry layer: Pour the other half of the saved cream into the blender, add the raspberries, pink stock flowers, and blend until smooth. Gently pour this second layer over the blueberry layer to create a beautiful two-tone effect. 5. Let it set: Refrigerate overnight or freeze for 2–3 hours until firm enough to slice cleanly. 6. Serve & store: Decorate just before serving with more berries, chopped pistachios, and edible flowers. Keeps up to 5 days in the fridge. #harvest #gardening #flowergarden #flowerfarm #vegancake #rawcake #flowercake
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