Welcome to my new series, Out of the Recipe Box. As you may have guessed from the title, this series will explore new ingredients, sometimes scary and always out of the ‘recipe’ box! This of course means I will be experimenting with ingredients I have never used before — I’m hoping with the enormous volume of info on the net, it will be much less guess-work than it might have been 20 years ago! I’m hoping. My intention is to post once a month for this series. Hey, if you have a suggestion and I can source it, I may just make it!
My first inspiration: I was walking in our new grocery store at Maple Leaf Gardens (they have just an incredible variety of everything, in fact, it is where this new series came to me!) and I spotted a Banana Flower. What the heck is THAT? was my first thought. It is certainly exotic enough, but will I be able to find a recipe I would want to eat? After much research I have found a few recipes, instructional videos that I will share with you. I hope you enjoy this series — and as usual, I adore your feedback.
What is really strange about the choice of vegetable is that I had never heard of it previously and shortly after I decided it would premiere my Out of the Recipe box series, Lorraine at Not Quite Nigella posts a restaurant review and a photo of the banana flower salad! Go figure!
After much searching, I decided on this recipe by Tara Shetty over at Indian Food Blog, but before you go out and get yourself a banana flower, beware that preparing the flower is quite a tedious process. It secretes a sticky gell, so you must wear gloves or constantly oil your hands because I have read it is virtually impossible to remove. I used this video to help me figure out how to properly prepare the banana flower. Would I make it again? I doubt it, but it was an interesting experiment!
Gorgeous salad!
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It was an interesting experience, Amber and I’m glad I tried it. I will order it if I see it on a menu, but I haven’t as yet.
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Great idea Eva – looking forward to seeing what new things you try. I’ve never heard of banana flowers… they sound quite infuriating to work with. I’m the kind of guy who get in a rage and trash it after the 20th time of it sticking to my hand :p
The salad looks very nice, I’m going to look up tamarind paste though. I’ve heard of it before but don’t actually know what it is – I can only think of the monkeys 😀
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Thanks Charles, I used gloves ;-).
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What a fun idea for your blog, Eva.. it looks so daring with your graphic at the top.. and daring it already is with a sticky and strange ingredient like that! I’ve never even heard of it, never mind seeing one.. funny thing, though, now that you’ve blogged about it, I bet I’ll see one at the store, I just never thought to look! So thank you for taking us on your adventures!!
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Thanks Smidge, I just wanted to spice up the blog a bit. Next time I’ll take a photo of the raw ingredient, for sure; can’t believe I didn’t do that! I guess I was just so excited to get into it.
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I am your big fan of this new series! =D
u know how much I like to experiment with new ingredients.
Today u r were realy daring eva, I hadnt had the balls till now to cook with banana flowers. I just downt know what to do with it… =/
since our bananatrees are left without flowers but with bananas, I ll have to wait till next year till I can try the recipe, except if I find some fresh flowers in the market… I was delighted to read that u have added tamarind and coconut!
great post! Cant wait to read more of your adventours. 😉
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Hi Helene, I just found a spot in WP where I can see comments and responses to comments I hadn’t seen before. Sorry I didn’t see this one. I just realized how bad I’ve been about posting in this series, shame on me. I will get on it again. Thanks for your lovely comment.
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Hi Eva, this morning I received an email saying you had a new post, something to do with chorizo? But I can’t find it on your site! xx
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Hi Charlie, thanks for asking. WP was giving me a bit of a hard time, changing my publish date just as I pressed update. The post should be ready in a few days.
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This is pretty adventurous Eva. Love the logo and looking forward to these posts. Can’t say that I’m likely to make banana flower salad when I have such a hard time getting the girls to eat the basics! (But nice to learn about it!)
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Hi Barb, it’s not compelling enough to make again anyway; but I am hoping one of these recipes will be!
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That is more geared towards asian recipe to use banana flower or leaves for that matter. Very healthy one too. Good inspiration for eco-friendly people.
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It is an asian recipe, for sure, and that is why I found it interesting as we generally don’t experience this type of thing in Toronto. Thanks for stopping by.
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i love when you think out of the box- you always amaze me! i love this more than words!
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Thanks Jessica, that’s very flattering.
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What a great idea for a new feature, Eva! Looking forward to seeing how it develops!
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Thanks Georgia, so very nice of you to say! It’s going to be interesting what I make next month!
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What clever and creative ideas, you sure are a brave soul. I am so looking forward to your future posts.
When you find the time check out my very first post (Sept. 11, 2011), yes it is about okra. It may change your mind about okra.
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Thanks Norma, I will definitely check out your post, not because I am looking to change my mind, but because I am curious on why you think it could. I suspect the only way I would enjoy okra was if someone else prepared it for me. That slimy goo makes me want to hurl! Thanks, heading over now.
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I’m so so on bananas, so when I saw banana flower I was skittish about all these. However, and few clicks and reads has resulted in someone who will be keeping there eye out for banana flower in the store.
Love the idea for this series Eva and am looking forward to future posts!
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Thanks Jed, the flower doesn’t have much, if any, banana flavour. The little itty bitty baby bananas between the petals smell like the flower, but I didn’t try it. The coconut and tamarind are the primary flavours in this salad.
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Oooh, I love this series already! What a fun series and I’ve never heard of banana flowers! Thanks!
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Thanks Ann, I’ve often wondered what made someone cook something first off…like the banana flower…it’s a bit odd. I’m going to try to stick to healthier type foods in this series…I’m looking forward to it too.
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Fantastic idea! I have never heard of banana flowers, so I’m glad to learn about them here. The salad sounds very intriguing. I’m looking forward to read more in out of the box series.
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Thanks Sissi, it will certainly be an experience. I am hoping to find a few new foods to add to our regular repertoire.
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Thank you Eva… Liz sent me here about a month ago, and I’ve been drooling ever since! I didn’t realize I hadn’t already introduced myself, my apologies!
My blog is geared more to beginners… but I absolutely LOVE your ideas and your recipes!
I guarantee if you invest in the book, you’ll quickly find it’s become one of your favourites… I get lost in it all the time!
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Thank you Tami, I will definitely check out the book. I look forward to looking around your blog. I really like Liz’s blog, she is such a great baker!
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This looks like something I’ll DEFINITELY have to follow!
Eva, if you don’t have it already, there’s an amazing book out there that will amaze you, and really help as you explore this next journey! It’s called “The Flavor Bible”, by Karen Page and Andrew Dornenburg. The information in this book is incredible, and explains a bit about each ingredient, when it’s at its best, and what flavor combinations work best with it…. I get lost in this book for hours at a time!
Tami
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Welcome to my blog Tami. I hadn’t heard of that book, but will search it out, thank you. I’m going to check your blog now.
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How fun is this! And of course you have a graphic too – I LOVE it! 🙂 You are a creative genius Eva. Great first recipe too. I’ve never heard of banana flower before and I agree with John, you were quite brave to take on something with such a sticky warning. I think that would have deterred me. Great looking salad though and I like that you sweetened it up a bit – that suits my tastes as well. 🙂
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Thank you Kristy. I was originally thinking the same thing too of the Banana flower, but soon changed my mind because of Lorraine (Not Quite Nigella). I really had no expectations, and that’s a good thing because you can’t be disappointed.
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I love your out of the box feature Eva – how fun! I also enjoy the idea of challenging myself to enter and explore unchartered territory… and what a great way to kick things off with this Banana Flower Salad – I’ve not experimented with Banana Flower yet and you’re definitely inspiring me! I also really like that you’ve included background info and video clips – so helpful when covering new and lesser known foods. Great recipe!
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Thank you kindly Kelly. With the video clips I figured I’d leave it up to the experts as well as the recipes where I’m not as familiar with the ingredients. I too am looking forward to the next installment.
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I love this idea. Can’t wait to see more!
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Thank you Greg. It should be fun!
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I’m amazed at your daring and initiative to try these new ingredients!! I’m sure we’ll all be enjoying your triumphs vicariously and commiserating with any less than satisfactory results. 🙂 And learning how to avoid the problems you encounter as well!!
I love the miniature blue ceramic tajines in your picture. And the onion soup bowls in the background. At least I THINK they’re onion soup/chowder bowls. You always have the best presentation pictures.
I’ve had scrambled eggs made with cactus paddles at the Detroit Mexican restaurant I went to years ago (Xochimilco). They tasted like green peppers. I guess you have to be very careful burning/charring off the outside skin and those pestky little prickles. The big spikes are the least dangerous part in cleaning them, I’ve heard.
I’m going to start making my Mexican dinner extravaganza shortly. Look for my post(s). 🙂
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Thank you, Maria. The tajines are in fact from Morocco; they are used for salt, pepper and cumin.
I saw the cactus paddles too and did read that they taste like green peppers – interesting. Perhaps I’ll try cooking with that one day. Thanks for the suggestion; I look forward to your next post.
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So the tajines are the Moroccan version of salt and pepper shakers. 🙂 Cool.
I can corroborate that the cactus does taste like green peppers and the dish was very innocuous. My bf was the adventuresome one who ordered the dish (as well as the menudo but that wasn’t as successful an order) and I only tasted a bite of her dinner. 🙂
Have you ever had those thousand day old duck eggs preserved in salt … if you’re looking for more ideas?
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HI Maria, was the cactus paddle cooked mushy or did it still have a bit of a crunch? It’s the textures that are not often described in a recipe which makes it difficult to reproduce unless you’ve had it properly prepared. No, I haven’t tried those eggs, it sounds pretty exotic, not sure where I would find duck eggs near me.
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Banana flowers are definitely outside my local foodshed, Eva, but I enjoyed reading about the salad and like all of the non-banana flavors in it. It will be fun to see what exotic thing you are cooking every month. What are the cunning pieces of blue pottery that look like mini-tagines? Did you bring them back from Morocco?
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Thank you Sharyn; I did bring back the mini Tajines from Morocco. They are for salt, pepper and cumin.
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Hehe what a coincidence about the timing of my post! 😀 Thanks for the lovely shout out and well done on doing this dish. I’ve never made this salad but it is one of my absolute favourites! 🙂
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You actually pushed me over the line to do it, Lorraine. I love your tastes and since you said you always order it when you see it on a menu, I just had to do it. We don’t often get it on menus in Toronto, but if I do see it, I shall definitely order it to see if mine was accurate. It was interesting that it was a cooked salad too, similar to Moroccan salads.
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This is a great new series idea! You are do creative (this recipe being a prime example) 😀
Looking forward to more!
Cheers
Choc Chip Uru
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Thanks so much CCU, I just don’t like to be bored!
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I love this. What a great idea. I will really look forward to this series and seeing what you come up with. I have never cooked with a banana leaf! It does sound a bit tricky with all the sticky leaking! But the presentation is really lovely. I saw mangosteens at the grocers the other day. I have no idea what one would do with them. If that gives you some ‘kitchen inspiration’ I’ll eagerly wait for it to be featured on Out of the Box! xx
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Thank you kindly Charlie. I needed to spice things up a bit, and that new grocery store is just so interesting. Last time I was there, I saw a cactus paddle! I am going to search out the mangosteens, thank you kindly for the suggestion.
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Great idea for a series, Eva! And, I must say, I salute your bravery in tackling a foodstuff that come with a warning to wear gloves or wear that foodstuff for the foreseeable future. That warning would have been enough for me to seek elsewhere. I look forward to seeing what other delicacies you’ll find and share with us.
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That’s what JT said too, but it wasn’t until I read Lorraine’s post that she said she loves Banana flower salad and never misses an opportunity to order it if it’s on the menu, so that made me want to try it. I too was a little concerned about the ‘resin-like’ goo, but it worked out. We tasted it raw, and the ‘resin-like’ goo added a dryness to the flower which cooked out, thankfully. I suspect it is what gives the petals the sour taste texture. When I looked at a bunch of videos on how to clean it, it wasn’t all that bad, so I jumped in head first!
I got to thinking about the ‘normal’ things we prepare on a daily (some more often than others) and found them to be equally as unusual as the banana flower, for example: Mango (we need to make sure that it is peeled far from the skin and stone because it contains a chemical similar to poison ivy which can cause allergic reactions but also cause stomach upset), Rhubarb (the greens are poisonous), and then again, what about okra (ok, maybe it’s not poisonous, but it’s just so darn disgusting with that gelatinous goo flowing out of it as soon as it is cut into) – it’s true, I just cannot stand that hideous veg.
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