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Post by Deleted on Jun 18, 2009 11:09:52 GMT
For years now have heard and maybe tried once about eating squash blossoms. Stuffed with soft cheese and then fried tempura style. I currently have these giant ,gorgeous yellow blooms on the bitter melons I'm growing. I wonder if can do same with? Any blossom stuffing, eating afficianados out there?
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Post by bixaorellana on Jun 18, 2009 15:50:38 GMT
Italian cooking uses squash blossoms. Google italian squash blossoms for tons of hits. Squash blossoms are common and abundant here. One of the simplest and most delicious uses locally is in a quesadilla -- Oaxacan string cheese, leaves of epazote, and squash blossoms are laid on a tortilla in the final stages of cooking. It's then folded over and presented to the diner to be eaten as-is or with the addition of salsa. A variation of that would be a good quick way to try out the blossoms. You could substitute Armenian for Oax. string cheese and use commercial tortillas. But there are so many ways to vary the basic equation. Use heated pita & stuff it with gorgonzola, basil, and squash blossoms, for instance. I love them cut up fresh into salads. They're also lovely chopped and added at the last minute to a pasta dish. Just nibble on a fresh blossom and I'm sure you'll be inspired.
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Post by Deleted on Jun 18, 2009 15:59:16 GMT
I have nibbled on them before but I'm always reluctant to pick too many off the vine lest my fruit yield diminish. One blossom vs. one melon or zucchini seems hardly worth it. Maybe next year I'll grow some exclusively for the blooms. The vines also take up precious garden space. www.npr.org/templates/story/story.php?storyId=105524588NPR Morning Edition did a little piece on them today
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Post by imec on Jun 18, 2009 16:03:28 GMT
The last night of our 25th anniversary trip to Rome. Fiori di Zucca Fritti...
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Post by bixaorellana on Jun 18, 2009 16:33:53 GMT
*sob* That's beautiful, Imec!
You can start picking the blossoms of any squash as soon as they appear, because the first to appear will be the male blossoms. When the vine is really blossoming, choose all or mostly male blossoms. You only need a couple of them for pollination, as it's the female blossoms that will become squash.
I had a further thought. In New Orleans, or any place where a Mexican community is developing, taking your local taco stand owner a bag of squash blossoms would thrill him/her and instantly elevate you to preferred customer status.
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Post by cigalechanta on Jun 18, 2009 18:18:57 GMT
SERVES 6 – 8
24 zucchini blossoms 3⁄4 lb. mozzarella 12 anchovy filets 4 eggs 1 cup flour Freshly ground black pepper Vegetable oil Salt
1. Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.
2. Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.
3. Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 1/2" vegetable oil in a skillet over high heat until very hot.
4. Working in small batches, dredge each stuffed blossom in flour; dip into eggs, turning to coat well, then dredge in seasoned flour. Fry blossoms, turning frequently, until crisp, 3–5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately.
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Post by Deleted on Jun 18, 2009 18:28:11 GMT
I don't know why, but the thought of eating flowers has never appealed to me, even though it is a big fad in France (particularly in salads). I always feel that flowers are meant to develop into something else.
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Post by traveler63 on Jun 18, 2009 19:12:31 GMT
Here is one of my favorite recipes: Yield 8 servings (serving size: 2 bruschetta) Ingredients * 16 (1/2-ounce) slices diagonally cut French bread baguette * Cooking spray * 2 garlic cloves, halved * 1 cup part-skim ricotta cheese * 1/2 cup (2 ounces) grated fresh Parmesan cheese * 1 tablespoon chopped fresh dill * 1 1/2 tablespoons minced shallots (about 1 small) * 1/4 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 16 large squash blossoms (about 3 cups) Preparation Prepare grill or grill pan. Place bread on grill rack or grill pan coated with cooking spray; grill 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Set aside. Preheat oven to 350°. Spoon ricotta onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes. Scrape into a bowl using a rubber spatula. Stir in Parmesan and next 4 ingredients (through pepper). Gently spoon about 1 tablespoon ricotta mixture into each blossom. Gently press edges of blossoms to seal in cheese. Place stuffed blossoms in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until thoroughly heated. Top each bread slice with 1 squash blossom; serve immediately.
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Post by Deleted on Jun 18, 2009 21:55:26 GMT
Both these recipes sound fabulous and the photo T63 is so beautiful. Thanks,I will probably do one or the other or both this weekend.
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Post by bixaorellana on Jun 19, 2009 1:50:51 GMT
I don't know why, but the thought of eating flowers has never appealed to me, even though it is a big fad in France (particularly in salads). I always feel that flowers are meant to develop into something else. Didn't you say somewhere that you don't care much for eggs? This would explain why!
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