Tempura Battered Squash Blossoms Stuffed with Mozzarella and Basil

Squash blossoms have intrigued me this season. For the first time ever hearing about them, I've seen them at all of the farmer's markets, Oyamel is having their 2nd annual squash blossom festival, and Michelle Obama is eating them (at Oyamel). Plus, they are beautiful, and just scream summer. If someone hadn't thought to eat them, I'd put them in a vase.

Once I got up the nerve to buy a container of the delicate yellow and orange blossoms at the Dupont Farmer's Market (I always try to buy one thing I've never cooked before at the markets each week), I set out on a researching expedition. Squash blossoms don't have a long shelf life, so I had to work fast. I ultimately decided on stuffing and deep frying, as that seemed to be the most popular preparation, but I soon learned that it was possible to use the blossoms in sauces, soups and even quesadillas.

I found a Wolfgang Puck recipe for tempura battered squash blossoms, but I decided to incorporate my own stuffing - some fresh mozzarella and basil (from my Aerogarden, of course). A little East meets West. Now I was faced not only with the prospect of cooking with squash blossoms but embarking on my first deep frying experience. Without a deep fry thermometer. True culinary challenges, indeed. I'm proud to say that I didn't burn the house down and that I thoroughly enjoyed the final product.

Tempura Battered Squash Blossoms Stuffed with Mozzarella and Basil

(printable recipe)

Tempura Batter

1/4 cup rice flour

2 cups all-purpose flour

1 TBS baking powder

1/2 cup cornstarch

1 TBS salt

1 tsp cayenne

3 cups soda water

Squash Blossoms

squash blossoms (cleaned with stamen removed)

mozzarella

basil

vegetable oil for frying

To make the batter, sift together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use.

Once batter has rested, heat vegetable oil to 350 degrees. I placed about a half inch in a deep pot and heated until a small drop of batter browned nicely. In the meantime, stuff squash blossoms with one piece of mozzarella and one leaf of basil. Twist ends of blossom to seal and dip into batter. Fry in oil, turning once or twice, until golden brown on all sides.

Enjoy!

Above is the best looking tempura fried squash blossom from my batch. A perfectly light and crispy coating, with a bit of zing from the cayenne. Oozing mozzarella and fragrant basil complete the package. Consider it a grown-up mozzarella stick. The squash blossoms don't have much taste on their own but act as a light and unobtrusive vessel for the other flavors.

Baked and Seasoned French Fries

Not a particularly fancy recipe, nor does it involve any crazy techniques, seasoned home fries are easy to make and a sure crowd pleaser. Plus, if you bake them, they're kind of healthy!

Baked and Seasoned French Fries
Serves 4 (side dish)

3 medium-large baking potatoes
2 TBS olive oil
Old Bay seasoning to taste

Pre-heat oven to 400 degrees. Wash potatoes. Cut potatoes in half and half again, continuing until you reach the preferred size of your fry (usually 8ths or 16ths).

Place cut potatoes into mixing bowl. Drizzle with olive oil and season with Old Bay seasoning. Using your hands, toss the potatoes a few times so that they are coated with the oil and seasoning.

Bake in oven for 10-15 minutes until tender. Place under broiler for 2-3 minutes until crisp and golden brown.

Enjoy!

From the Market Part 3 - Spanish Tortilla with Chorizo and Garlic Scapes

I am so glad that I was convinced to make this dish twice in one week, because the pictures from this round turned out much better than the first photo shoot. 

Whenever we receive an issue of Cook's Illustrated in the mail, it is usually a fight to the finish as to who can get his or her hands on it first. We like to pick out recipes trying to show each other up with complicated techniques or meals that take the better part of the day to make. And this month, when I saw a recipe for Spanish Tortilla, I knew it would be the one that I try.

Turns out, its really not difficult and takes less than an hour to make. The result, though, is impressive and quite tasty too. The best part about a Spanish tortilla is that it is excellent in its original form (potato, onion and egg) but can also serve as a blank canvas for experimentation - in this case, adding garlic scapes and buffalo chorizo spiced with chipotle. 

Spanish Tortilla with Chorizo and Garlic Scapes

(adapted from Cook's Illustrated, May/June 2009 issue)

6 TBS + 1 tsp extra virgin olive oil

1 1/2 pounds potatoes (Yukon Gold)

1 small onion, halved and sliced thin

1 tsp salt

1/4 tsp ground black pepper

8 large eggs

2 links of chorizo (casing removed) or 8 oz of cured chorizo, cut into small cubes

1 garlic scape sliced into thin rounds (or two scallions sliced the same way)

Toss 4 TBS of oil, potatoes, onion, 1/2 tsp salt, and pepper in a large bowl making sure that potatoes are coated and separated. Heat 1 TBS oil in 10" non-stick skillet on medium high. Add chorizo and saute until browned. Reduce heat to medium-low, add potato mixture to skillet and set bowl aside without washing. Cover and cook, stirring every 5 minutes for 20-30 minutes, until potatoes offer no resistance when poked with a paring knife.

Meanwhile, whisk eggs and remaining 1/2 tsp of salt in reserved bowl. Fold in garlic scapes. Return skillet to medium-high heat, add remaining TBS of oil and heat until oil just starts to smoke. Add egg and potato mixture, stirring and folding constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover and cook, gently shaking pan every 30 seconds for two minutes until top of tortilla begins to set and bottom is golden brown.

Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides freely in pan. Slide tortilla onto a large plate. Invert another plate on top of tortilla, flip, and slide tortilla back into pan, cooked side up. Tuck edges of tortilla back into pan with spatula, cover and cook, gently shaking pan every 30 seconds for two minutes until second side is golden brown. Slide tortilla onto serving plate and allow to cool at least 15 minutes. Cut into slices or cubes to serve.

I personally prefer my tortillas room temperature and they are even great cold the next day.

Enjoy!

Berry Salad with Balsamic Sugar Sauce

We've had a few hot (and thunderstormy) days around here lately and I felt like I needed a little pick-me-up. There's nothing quite like being oh so ready for sunshine and the weather having different plans. I craved something that felt like summer and that provided refreshment from the hot and muggy outside. Fresh, chilled berries seemed like just the cure!  

I did a little internet search and came up with this recipe, courtesy of Ina Garten (aka The Barefoot Contessa) and foodnetwork.com. I substituted blackberries for the raspberries because I couldn't find them and used a touch less sugar than the recipe calls for. It was just what the doctor ordered and a huge hit with my friends, too. I've made this twice now and it is just as good alone or as a topping for tangy Greek yogurt. I bet it would be delicious with ice cream, too.

Berry Salad

1 pint strawberries, hulled and cut in half

1 pint blueberries

1 pint raspberries

1 TBS good balsamic vinegar

1/4 cup sugar

fresh mint for garnish

Place 6 glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into chilled glasses and garnish with mint.

Enjoy!

Risotto with Asparagus and Mushrooms

Risotto. The Italian version of Mac and Cheese (maybe?). A creamy and filling comfort food. A one dish meal, and a good way to use up extra vegetables in your fridge. For the most part, you can follow the directions on the risotto box and mix in your vegetables at the end. To make it even better, though, add some white wine to the stock and parmesan cheese at the end.

This one comes from an Alton Brown recipe that I found on FoodNetwork.com. I used cremini mushrooms instead of wild. The result is simply delicious.

Risotto with Asparagus and Mushrooms

• 6 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• Kosher salt and freshly ground black pepper
• 2 cups Arborio rice
• 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
• 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
• 2 ounces grated Parmesan, approximately 1/2 cup
• 1 teaspoon grated lemon zest
• 1/2 teaspoon freshly grated nutmeg

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.

Enjoy!

Summer Salads

I've been working on two things lately - 1) my food photography and 2) using up the bounty of herbs from my Aerogarden. Two summer salads seemed to be a good way to work on both.

Yellow squash and zucchini sauteed with olive oil, thyme and chives. Seasoned with salt and pepper.

Panzanella salad. Tomatoes, crusty Italian bread, Italian and purple basil, olive oil and balsamic vinegar - mixed together. Seasoned with salt and pepper.

Enjoy!

Blanchard's Caribbean Cornbread

In the spirit of Thanksgiving cuisine, I share with you my favorite cornbread recipe. My husband and I first indulged in this tasty treat on our honeymoon in Anguilla. The concept for the Caribbean style cornbread comes from Bob and Melinda Blanchard, owners of Blanchard's Restaurant. The Blanchards are Vermont transplants to this tiny Caribbean island and live by the mantra, "live what you love." It is such a simple concept and one that not too many of us are ever able to fully embrace.

If you want to take the first step toward living what you love, make this cornbread! It incorporates pineapple and Monterey jack cheese to make a deliciously rich and moist side to your meal. Blanchard's Caribbean cornbread is a staple on their Thanksgiving menu, why not make it a regular on yours?

Blanchard's Caribbean Cornbread
Serves 8

1 cup All-purpose flour
1 cup Cornmeal
2 tablespoons Baking powder
1 teaspoon Salt
½ pound (2 sticks) Unsalted butter, at room
temperature
¾ cup Sugar
4 Large eggs
1 ½ cups Cream-style corn
½ cup Canned crushed pineapple, drained
1 cup Shredded Monterey jack cheese

• Preheat the oven to 325°. Butter and flour a 9-inch square glass cake pan. Whisk together the flour, corn meal, baking powder and salt in a medium bowl and set aside.

• In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple and cheese and mix to blend. On a low speed, add the dry ingredients and mix until blended well.

• Pour the batter into the prepared pan and bake until golden brown around the edges and a cake tester stuck in the center comes out clean, about 1 hour.

Enjoy!

Pumpkin Risotto

This one comes from an old childhood friend, Megan, who has made a name for herself in the food and wine industry. It has been great to reconnect with her and even better knowing that in our grown up state, we share a love for cooking. I can trust that this dish is delicious and I can't wait to make it myself!

Pumpkin Risotto

4 thick cut slices of pancetta
pancetta and olive oil drippings
1 Vidalia onion (medium dice)
2 cups arborio rice
1/2 cup dry white wine
4 cups chicken stock
2 cups water
parmigiano rind
1 can of pumpkin
whole nutmeg
2 tablespoons butter
1 cup parmigiano
extra parmigiano for shavings
8 whole sage leaves

• heat chicken stock and water (6 quarts total) with parmigiano rind until boiling, then drop down to a low boil.

• dice pancetta and render it until crispy. transfer to a paper towel and warm drippings over med heat with some olive oil (if necessary to coat the bottom of the pan) in a high-sided saute pan or dutch oven.

• add onion, season, and cook until translucent.

• add rice and stir to coat each grain with oil. cook until slightly toasted.

• start adding ladle-fulls of stock, stirring, and cooking down. season as you go along. about halfway through process, add pumpkin and nutmeg.

• you should use most of the stock and the entire process should take about 22 minutes once you've started cooking. keep tasting and reserve a good cup of the stock to stir in at the very end (risotto should be loose, not sticky and stodgy).

• fry whole sages leaves in olive oil, remove with tongs to a paper towel and salt them. save the sage-infused oil to pour over the risotto at the end.

• when rice is creamy and still al dente, but not crunchy, remove from heat and stir in butter and parmigiano and last cup of stock. transfer to serving bowl and top with pancetta, sage leaves, shavings of parmigiano, and sage oil.

Enjoy!