Coming back from traveling, I wanted to have a leisurely dinner with a couple of courses that wouldn't be too heavy. I headed off to Whole Foods to see what I could find while Shells went to the farmer's market to do the same.
Shells came back with a cool surprise, squash blossoms!! These are fun flowers that are very common in Mexico ... but I haven't seem them recently here at home. I decided to try and prepare them two ways: fried and roasted. The roasted ones I stuffed with a little bit of cheese, while the fried ones I just dipped in a simple batter and fried straight. They were both good but the roasted ones got a bit wilted and limp, in the future I am going to try to combine the crispy goodness of the fried ones with the cheesy middle.
For the second course I picked up a new item from the frozen section at Whole Foods ... bacon wrapped scallops on a cedar plank. I roasted them until the bacon was crispy, not too shabby.
For the final course I continued my summer obsession with skirt steak but doing grilled skirt steak over refried black beans with an avocado salsa.
Squash Blossoms Fritti
8 squash blossoms
8 cubes of cheese (I used Mt Tam)
1 cup flour
1/4 cup water
1 tsp salt
1 tsp pepper
Gentle peel open the flower part of the squash blossoms and stuff with one cube of cheese each. Mix the flour, salt, pepper and water in a bowl and whisk until smooth with a consistency similar to pancake batter, adding a little more water if needed. Heat oil in a saute pan over medium high heat, dredge each blossom through the flour mixture and add to the hot oil. Fry the blossoms until golden brown, enjoy!
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