Summer Pleasures: Stuffed Zucchini Blossoms

Lucky me.

I just happened to walk into my local cheese shop for a wedge of my weekly addiction and the owner just happened to have these pretty zucchini flowers on the counter fresh from his garden.



I have always been intimidated by zucchini blossoms.
What do I do with them?

My friends' moms used to dip them in flour and egg and fry them, and they were such a delicacy. I hadn't thought about them in years.

Paul was kind enough to show me how to stuff them and fry them but I didn't need him to show me how to eat them.



They were SO DELICIOUS!

Right place at the right time. Who knew I would be getting a zucchini blossom lesson on a weekday morning?

What a treat. Thanks Paul!



Paul's Stuffed Zucchini Blossoms:

8-10 fresh zucchini flowers/blossoms
1 lb. FRESH ricotta cheese (using fresh ricotta makes a world of difference)
1 egg
handful of Parmigiano Reggiano
handful of Pecorino Romano
mixed fresh herbs such as: chives, parsley, basil & mint
salt & pepper

Mix ricotta mixture together, beat until nice and creamy.

Carefully open the blossoms and spoon the mixture into the blossoms, closing the petals to secure the cheese mixture.

In olive oil, lightly saute the blossoms, turning them over after a minute or two, they should be golden brown on each side.
Be careful when flipping them, using a fish spatula makes the job easier.

Drain on paper towels and pick them up by their stems and ENJOY!



I know all the right people!

Summer Pleasures: Affogato

Most people tend to lose weight in the summer. Salads, fresh vegetables and lots of lovely summer fruit are on the menu.

I am the opposite.

I am always heavier in the summer months than in the cold weather months.

Why am I so special?

It's simple.
I consume more cocktails on the patio with neighbors; we go to more BBQ's and parties; I eat more potato salad; and after dinner, we either go downtown to Magic Fountain for ice cream, or I make affogato.

If you have never had affogato, then you have been missing out!



I see it on most Italian restaurant menus and I always order it.

It is just 2 scoops of vanilla ice cream or gelato in a glass, with hot espresso poured over the ice cream, table side.



It literally means "drowned" in Italian. The ice cream is drowning in coffee.

Scoop your ice cream into glasses and brew your espresso. With a little pitcher, pour the hot espresso over the ice cream and eat immediately.

Serve with some coffee beans, a shot of amaretto or kahlua, or just on its own.



Enjoy!

Meatless Mondays: Asparagus Salad w/ Beluga Lentils

I know you must be tired of the "Meatless Mondays" theme, but I kind of like it.
It reminds me that I am going to eat a vegetarian meal on Mondays, and be creative about it.

Not just an ordinary salad with lettuce and tomato, but an asparagus salad w/ Beluga lentils. Sounds like caviar.

You can use any lentils, but the black Beluga variety are small and firm, and you can buy them already cooked in a vacuum package bag at Trader Joe's (shhhh!).

The walnut dressing made w/ herbs from my garden was sensational.
I whizzed it together in my mini chopper and added some chives at the end.
Next time goat cheese is in order.

The original recipe calls for brown rice with the lentils, but since I am not a brown rice fan, I opted for just the lentils and doubled the amount.



Asparagus Salad w/ Beluga Lentils & Basil & Mint Pistou: (adapted from Sprouted Kitchen

2 cups cooked brown rice (I skipped the rice, but it's your choice)
1 1/4 cup cooked lentils (I used Black Beluga Lentils from Trader Joe's)
1 lb. asparagus
1/2 cup roughly chopped, fresh chives

Basil, Mint & Walnut Pistou:

2 cloves garlic
1 tsp. sea salt
1/2 cup walnut pieces
juice of a fresh lemon
1 cup fresh basil leaves
1/3 cup fresh mint leaves
1/3 cup extra virgin olive oil
black pepper and red pepper flakes to taste

Cook the lentils as per package directions and set in a bowl with the chopped chives.

Blanch asparagus spears for 2 1/2 minutes and put in an ice bath to stop the cooking process. Cut on the bias into 2" pieces. Add to the lentils.

Make dressing: In a food processor, pulse the garlic, salt and walnut pieces for a few seconds, then add your mint and basil and make a pistou (pesto). Add olive oil and lemon juice, hot pepper and black pepper to taste. Whiz around another second or two and pour over the lentils, chives and asparagus.



Mix together and garnish with some whole walnut pieces and goat cheese if desired.

Enjoy and Happy Monday!

Cherry Almond Cake

If you have a ton of cherries, and you know I do.

If you like to bake easy cakes, and you know I do.

Then this recipe is for you!

The original version is a strawberry cake from Martha Stewart, which I saw on Jen's site, which her daughter expertly made last weekend.

Why not substitute blueberries or cherries?
I added sliced almonds to the top of the cake and baked it in a tart pan with a removable bottom.

This had the 2 "E" seal of approval. Easy & Excellent.

We loved this simple cake, and so did everyone who tried it.



Martha Stewart's Strawberry Cake made w/ CHERRIES & almonds!: (by way of NJ Epicurean & loosely adapted from Martha)

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Sift dry ingredients together and set aside.

1 cup pitted cherries
1/4 cup sliced almonds for the top

6 tbsp melted butter
1 cup of sugar (plus 2 tbsp sugar for the top)
1 egg
1/2 cup whole milk
1 tsp vanilla

Mix together the last 5 ingredients until pale yellow and add to the flour mixture.

Brush a pie plate or tart pan with olive oil (or butter) and pour batter into prepared pan.



Arrange cherries and sliced almonds on top of cake, pressing the cherries into the batter. Sprinkle the remaining 2 tablespoons of sugar on the cake.

Bake in a 350F oven for 35-45 minutes until top is golden.
Cool in the pan 15 minutes before removing.



Enjoy!

Crazy for Carrot Salad

This is a refreshing and easy summer salad.

I usually make a Moroccan style carrot salad w/ cumin, garlic and coriander, but this one is a different animal.

The addition of currants and candied orange peel make this carrot salad special.
Try this instead of a cole slaw at your next picnic. It pairs beautifully with grilled meats.

It is from a nice blog called Tall Clover Farm, this guy is a master gardener and once in a while posts some nice recipes too.

Tom's Carrot Salad (adapted from Tall Clover Farm)

(makes a lot)

2 pounds of carrots
2 T. olive oil
2 small limes
1 T. Sugar
1/2 Cup golden raisins
1/2 Cup zante currants
pinch of salt
pinch of pepper
orange zest or a tablespoon of candied orange peel (I loved the candied orange peel!)
handful of chopped cilantro (optional)

Grate carrots using a fine grater.
Add raisins and currants.
Mix olive oil, lime juice, sugar, salt, pepper and pour dressing over carrots and raisins.

Toss salad.
Refrigerate, toss again before serving.

Add some orange zest or candied orange peel for a really nice twist.
Sprinkle with some chopped cilantro.

Enjoy!

Tuna & White Bean Salad

For a quick pantry meal, this rates up there with the best of them.

Everything can be assembled quickly.
It's low in fat, high in protein and makes a quick summer meal on the patio with some nice crusty bread.

Tuna & White Bean Salad:

1 jar of Italian or Spanish tuna in oil (worth its weight in gold), drained
1 can of little white beans, drained and rinsed
1/4 red onion, minced
1 lb. cherry tomatoes, quartered
1/2 lb. green beans, sliced on the bias and blanched for 5 minutes
handful of kalamata olives sliced
chopped fresh basil
chopped fresh parsley
olive oil and red wine vinegar
kosher salt & pepper

No real recipe here.

Just combine ingredients, tossing lightly.

I pour the vinegar right into the salad, then the olive oil over that.
Season w/ kosher salt or sea salt and black pepper.



If you are going to prepare this ahead of time, leave on the counter covered in plastic wrap instead of refrigerating it.

Serve at room temperature.

Cast Iron Cooking: Beef & Veggie Stirfry

There is no real recipe here.
It's just a good idea.

I am in love with my cheap 12" Lodge cast iron skillet.
I finally got it seasoned just right. It is great for searing steaks, making corn bread and clafoutis!



Last night, I made a delicious beef stir fry in the skillet.

I marinated some hanger steak (diaphragm) in soy sauce, honey, garlic and lime.
(you can freeze the marinade with the sliced steak in zip-loc bags so you have it for stir fry anytime!).

Cut up some veggies: I used zucchini, cauliflower, broccoli, sliced scallions, carrots, red & green pepper and a leek! (I had one lonely leek). You can use anything you like.

Add some canola oil to your cast iron skillet and cook your vegetables on high, stirring them around until they get nice and caramelized, about 15 minutes.

Add the sliced steak to the pan with the vegetables pushed to one side and cook for 5 minutes.

Sprinkle with sesame seeds and you are done!
Easy and SO GOOD!

Refreshing Appetizer: Prosciutto w/ Melon & Mozzarella

This appetizer is reserved for the hot summer months only.

Who doesn't love good Prosciutto di Parma with melon?

The basil shallot dressing adds a little pizazz and color to the fresh mozzarella.

Try these at your next outdoor party and watch them disappear! (I sound like a commercial).



Prosciutto, Melon & Mozzarella Skewers: (adapted from Epicurious)

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered

1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into cubes (I bought my melon already cut up)
fresh water-packed mozzarella balls
thin slices of good prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers

Make the dressing in a food processor, by pulsing the basil and shallot together and adding the olive oil thru the feed tube. Can be made ahead.



Thread your wooden skewers with a melon cube, ruffle of prosciutto and ending with a mozzarella ball.

Arrange them decoratively on a platter and drizzle dressing over just before serving.



Enjoy!

Tart # 22: Tomato Tarte Tatin

It's tomato season! Finally!

How about cooking an upside down tomato tart?, hence the name "tatin", like the beloved French classic apple tart tatin.

This was very easy, and made a lovely presentation.



Tomato Tarte Tatin: (adapted from My French Cuisine)

6 ripe plum tomatoes
salt and pepper
2 tablespoons olive oil
Gruyère or Emmenthaler cheese
1 pâte brisée pie shell or puff pastry sheet cut to fit a pie pan
2 tablespoons whole grain mustard (or Dijon mustard)
a few fresh basil leaves

Preheat the oven to 350F.

Cut the tomatoes into slices (I used plum/Roma tomatoes, because they have less moisture). Sprinkle liberally w/ kosher salt and pepper and drizzle with olive oil.
Lay in a 9" round pie tin or cast iron skillet.

Place in the oven and allow to cook for 30 to 45 minutes, until the tomato juice flows in the pan and the tomatoes get a little mushy.

In the meantime roll out the dough to fit the pan and spread the whole grain mustard evenly on the pastry.

When the tomatoes are cooked, remove the juices from the pan and discard.

Shred the cheese and sprinkle evenly over the tomatoes. Then lay the pie crust over the tomatoes, mustard side on the cheese. Insert the sides of the pie shell in the pan, tucking them under.

Make a small hole (the size of a dime) in the center of the dough to let the heat and steam escape while baking.

Bake at 350F for 30-35 minutes.

Fresh out of the oven, flip the tart on the serving dish and sprinkle with coarsely chopped fresh basil leaves.



Delicious! Happy summer!

Last of the Rhubarb

I can't help myself.

The Latino grocery store that I go to had huge stalks of rhubarb this week, and I couldn't help but buy it.

It's usually just a once a year thing in the spring, but when I saw Eileen's gorgeous rhubarb bread, I knew I had to find some red & green stalks before they all disappear till next year.

It's called a "bread", but it is more like a cake.
I took Eileen's suggestion and made one huge loaf in a big loaf pan, however, I think next time I would make 2 loaves in smaller pans (one for now, one for the freezer), because this thing was BIG!

If you can still score some rhubarb, trust me, this is worth making.
I served it with ginger ice cream on the side, and it was delicious.

*This cake is definitely best made 24 hours before serving so the flavors come together.



Rhubarb Cake (adapted from Living Tastefully):

1 1/4 cups dark brown sugar
2 1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 1/2 cups diced rhubarb
zest of an orange (I used a lemon cause I had one!)
1/2 cup chopped walnuts
1 cup whole milk
2/3 cup canola oil
1 egg
1 tsp vanilla

Topping: in a separate bowl combine

1/4 cup brown sugar
1 tbsp melted butter
1 tsp cinnamon
handful of chopped walnuts

Grease two 9 x 5-inch loaf pans or one large one (cooking times will be different depending on the pans you use).

In a small bowl whisk milk, orange zest, oil, egg and vanilla.

In a large bowl combine 1 1/2 cups of the brown sugar, the flour, salt, baking powder and baking soda.

Add milk mixture to the flour mixture and stir just until combined. Fold in the rhubarb and the walnuts.



Pour batter into prepared loaf pan. (I used one large loaf pan lined with buttered foil for easy lift out!).

In small bowl, combine remaining 1/4 cup brown sugar, cinnamon and melted butter. Sprinkle mixture onto bread batter. Bake for approximately 40-45 minutes if making two loaves, approximately 55-60 minutes if making one loaf. Test with a wooden skewer for doneness. (Mine needed an hour in the large loaf pan, and 30 minutes in the pan to cool before removing).

This was best made the night before eating!