THE squash blossom post- 8/09

I don’t know if I read about it in a magazine or why squash blossoms suddenly got stuck in my head. I’ve only had them once, fried—at an Asian restaurant. Timely—as long as squash is in season the blossoms are around. A sweet friend has been getting up early to pick a few each day for me in her garden. The blooms open in the morning and stay that way when picked making them easier to stuff.



Since I needed several in case of a major screw up I had to buy more at the farmers market. Unfortunately, most were closed. Still pretty right? I’m going to slice them up and stir them in to a carbonara Monday night.



From what I’ve read, squash blossoms show up in Mexican, French and Italian dishes and have just a mild flavor of---garden. You know…like a good tomato tastes like garden. Earthy. It’s really just a delivery devise for the yum you stuff them with. Think “lettuce wrap.” This recipe has a southwest twist courtesy of Bobby Flay.

Crispy Squash Blossoms Filled with Pulled Pork and Ricotta

Ingredients

• 1 1/2 cups ricotta cheese

Braised Pork, recipe follows (full recipe HERE)

Salt and pepper

15-20 squash blossoms

Canola oil or peanut oil, for frying

Rice Batter, recipe follows

Black Pepper Vinaigrette, recipe follows

Directions

Clean squash blossoms by carefully opening up the petals and removing the stamen, then removing the sharp leaves attached to the petals. Swish them gently in a bowl of water to remove any pollen, dirt or critters inside.


Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid. (not sure about this step. Mine didn’t give off any liquid)

Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper. I made shredded pork tacos to serve with these so instead I stirred in some left over ground beef chorizo—maybe 1/3 cup. I pan fried it and drained the grease. I figured it would still have a similar effect. I think I needed more. I ended up adding a few dashes each of cumin, onion powder and chili powder.



Fill each squash blossom with the cheese mixture and twist the top of the blossom to secure the filling while frying.



Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.

Dredge each filled squash blossom in the rice batter to coat completely.



Fry the squash blossoms in batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and sprinkle with salt.



Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving. Serve hot.



Let’s be straight---these were TIME CONSUMING. I think my guests who got to try them were hesitant at first but brave sports. We ended up eating all but four or five. I thought the taste overall was good—a nice fried snack. And the vinaigrette was tasty. Looking forward to topping salads with it this week. For something that isn’t a main meal I can’t see taking the time to make the braised pork. More chorizo or experimenting with other flavors like seasoned rice, salsa or other cheeses mixed with the ricotta might be good. If this sounds even slightly appetizing to you and you have access to some blossoms look up other recipes until you find the right one for you. I may try this once more before the squash season is over---next time with Italian flavors.

My sous-chef says, “Buy local. Take naps.”





Braised Pork:

1 (2-pound) pork butt, cut into 2-inch cubes

2 cups your favorite BBQ sauce

2 cups rice vinegar

1 large red onion, coarsely chopped

Salt and freshly ground pepper

Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.

Rice Batter:

2 cups cold water

2 cups rice flour

Salt

Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using.

Black Pepper Vinaigrette:

1/2 cup rice vinegar

1 heaping tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon whole black peppercorns

2 teaspoons honey

3/4 cup extra-virgin olive oil

Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add the oil until emulsified.

$2 Oven-Roasted Chicken w/Carrots and Yukon Gold Potatoes - 7/09

I must say---this is more of a fall or cool weather dish than a summer dish. first, there is the substantial amount of oven time warming up your kitchen. there's the root veggies. thyme and nutmeg. regardless, this is comfort food for shiz. it made the kitchen smell amazing. though i might lessen the amount of salt the other seasonings were spot on. the chicken thighs, something i don't cook with ever, were juicy and the skin (thought i pulled mine off) was crispy. and the CARROTS! like candy when roasted.

the thighs are where you are saving your money here. a less popular cut of chicken than say, a boneless skinless breast or a leg.

follow the direction exactly. you can't screw this up. i omitted chives. they were just for decoration. the full recipe for six is HERE. i halved it and there was plenty for two with leftovers for lunch. or later tonight.....

Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

Ingredients

1 1/2 tablespoons olive oil, divided, $free, gots it

3-4 large chicken thighs with skin and bones, $3.76 for pack of 4 thighs

1/2 tablespoon coarse kosher salt, $free

1 teaspoons dried thyme, $free (or cheap if you need to buy)

1/2 teaspoons freshly ground black pepper, $free

dash or two of ground nutmeg, $free (or cheap to buy)

1 pound unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears, $.99

1 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears, $1.19

Preparation

• 
  
  Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1 1/2 teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.


• 
  
  Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt-thyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

Hubs meter: 4 stars! he didn't clear his plate but he had also just come inside from mowing. the score is bumped higher because of all the "this is really good, baby" and "mmmmm" i heard.

Price meter: $5.94 for about 3 servings so...less than $2 per serving! add maybe $1 or $2 if you need to buy dried spices.

Health meter: Bon Ap didn't include the nutrition info so i'm estimating a bit. chicken thighs have a bad wrap for being higher in fat and calories. looking online fat and cals are all over the place. we'll estimate about 180 cals per thigh and 10 grams fat. take off the skin for lower cholesterol and calories. the olive oil adds some good fat and cals. carrots and taters low! i'll estimate 580+ a serving. worth it!

you can't screw this up - 7/09

http://thepioneerwoman.com/cooking/

"you can't screw this up." comforting, non? but often a lie. like co-workers who make fab three ingredient artichoke dip. yours taste like paste when you try it. and bridal shower "family recipes" where they tell you what's in this delicious dish but not how much.

listen. blackberries are amazing. and delicious. i was going to nibble these plain. cover with cream and a sprinkle of sugar. or sprinkle on top of a scoop of vanilla ice cream. end. no blog needed.

but SERIOUSLY. you can't screw this up. in fact. i halved it.

i stumbled upon Ree at 'the pioneer woman' 's blog and realized---MILK, SUGAR, FLOUR, BUTTER....yes please!

preheat oven to 350F. butter a baking dish. whisk 1C self rising flour** and 1C sugar. whisk in 1C milk. melt 1 stick (1/2C) butter. add to batter. again i halved all this this turned out great. pour mixture into buttered baking dish. sprinkle 2C blackberries (i had one pint) on top of batter. try to sprinkle evenly. top with another sprinkle of sugar..a few tabespoons. bake for 1 hr. if halving check sooner.



i agree with her, everyone (especially in the south here) has their version of what a "cobbler" is. this IS NOT the cobbler i grew up with. more like a yum cake with fruit plopped in. but it is a perfect dessert to make when guests come over this summer. the in-laws. for a pot luck. DELISH!

Switch it up. Try fresh or canned peaches. blueberries. nectarines. heck, any canned fruit. i bet you could toss in some chocolate chips instead of fruit. gummy bears!? go crazy. combine fruits. i'm thinking peach and blackberry for my next foray.



look at the purple gooshtasticness! do this soon!

**self-rising flour has some baking powder (?) or some other rising agent in it. you can't sub plain flour or it won't rise. so maybe you can screw it up :) i keep a small container of self-rising flour for such recipes.

the easiest hard thing you'll ever make- 6/09

we all have "those dishes" in our head that we say we'll never make. too hard. too messy. too expensive. i decided just that the first time i had summer rolls at a vietnamese restaurant. the translucent wraps were far too delicate for my mitts to manage. and the layers of herbs and perfectly cooked chicken--all cool yet crunchy in the chewy rice wrap. but who has the time!?

in a moment of bravado a few months later i took a stab at it. and it went great! though there are traditionally many ingredients--rice wrap, rice noodles, various herbs and crisp veggies--you can pick and choose to your liking or availability. mint and basil are so cheap and fragrant at the farmers market lately that i got the hankering again and recreated them this weekend.

google spring or summer rolls. you want them to be uncooked, not fried like an egg roll. i used this one from chow.com http://www.chow.com/recipes/10641

you need a bit of space and an assembly line for efficiency. you can see my notes to myself. there were TEN ingredients! and even with the sticky notes i don't think any two rolls were alike. (the 2 lychee martinis may not have helped).



take your time. the rice paper wraps are fragile but more forgiving than you'd think. i added hot peppers to half for me. more shrimp on the ones for the hubs (who LOVES these). makes 8. plenty for a meal for two or snacks for 4-6. this time i also made my own peanut sauce. there is a good one at the bottom of the chow.com recipe http://www.chow.com/recipes/10658 i don't know what hoisin sauce is let alone own it. a quick google and i subbed 1 tablespoon maple syrup. I also added a few extra shakes of soy sauce. i subbed 1 teaspoon of tomato paste and a few shakes of tabasco for the chili-garlic paste. DELISH.



what difficult dish are you wanting to try to re-create next?

oh, and if you want a lychee martini for your own you need vodka and a can of lychees (asian fruit, like a sweet weird giant grape you can find in with the other canned fruit). equal parts vodka and lychee juice from the can. shake with ice and strain in to a martini class. the lychee isn't cute but works as a garnish--and a snack after you down the deliciousness. cheers!

the barter is back- 6/09

it seems like every other person i talk to has some form of garden this year. so do i---it consists of a thriving mint plant, a wispy chive plant, dead parsley and stunted rosemary. brown thumb=me.

now that oklahoma is getting a real surge of heat, the summer veggies are out of control and everyone is complaining (though secretly proud) about having too much produce. more squash than they can eat. tomatoes, though still green, fat and heavy on the vine. lettuce! radishes! onions! peppers!

insert-- me. <<waves hand>> "can i help you with that problem of yours?"

someone took me up on my offer to trade baked goods for bounty. the lovely b. shep and her husband gave me all kinds of goodies and in return i made them the lemon cheesecake bars i've been eyeing in this month's bon appetite. and you should, too! only minimal baking so the kitchen won't get too warm. ingredients you likely have in your fridge right now. and if not, cheap to get. these will be a hit at your summer party. or for a midnight snack apparently as shown in the evidence i found in the fridge this morning. tsk tsk. glad there was extra and that the hubs enjoyed.



link to the recipe: http://www.bonappetit.com/tipstools/slideshows/2009/07/bar_cookie_slideshow?slide=1#showHeader

i doubled the recipe, baked in a 9x13 pan and topped with blueberries and mint from my own "garden."

b. shep also made me this lovely gift with a "knives" theme--a shout out to our culinary gang! she makes tons of creative switch plates like this one and lovely jewelry to boot. check her blog here: http://sheezkrafty.blogspot.com/

the two hour sandwich- 6/09

I had a few plans for today. They did not include inventing a sandwich.

But I did. It is fantastic. And it should retail for $7. $12 if you include the love, heart and soul that went in to it. And it all started with a yellow pepper.

Can’t remember the last time I bought a yellow pepper. But as I held it in my hand in the produce aisle my gaze next locked on a yellow tomato. I recalled yellow squash at home. The sandwich was born. It took two hours of cultivation…worth every second.

First I roasted the yellow pepper and tomatoes. I roast red peppers often and snack on them. You should, too. Set the oven to broil and 400 degrees. Stab it a few times with a knife, rub some olive oil on it and pop it in the oven. Tomatoes roasted are a real treat. I usually do it to get rid of cherry tomatoes. Slice, sprinkle with olive oil, salt and pepper. Traditionally I would do these at a lower temp, about 300-350 and for 2 hours or so. But there was a sandwich to make. So high heat, about 45 minutes.



Meanwhile, I sliced up the yellow squash and a white onion. I thought the onion crunch would be a good addition to all that yellow. Salt, pepper and olive on both then grilled. Squash gets sweet and almost buttery when grilled—a great way to try it if you think you don’t like it. The onions soften up just a bit and get a nice char and caramelized flavor.

My kitchen helper:




I had chosen a white sandwich roll at the store and in hindsight wish I had grabbed a sub roll because I’ve named the sandwich…drumroll…the Yellow Submarine. I know. I’m clever.

I knew this sandwich would have mayo but it needed a bump. I thought about basil or rosemary but I wasn’t feeling herbs. I remembered a chili in adobo sauce I had frozen (I don’t throw away anything!) mixed about 1 tablespoon with 2 tablespoons mayo and smeared on bread. Look at the lovely red! Zingy, not spicy.



I had made bacon for the hubs and added two slices for crunch and saltiness. On top, I piled the roasted yellow pepper and yellow tomato slices.



Next, the grilled onions and yellow squash



And for good measure (and more yellow) melted marbled Colby and Monterey jack cheese.



And the finished product.



It was genius! In every bite I could taste every delicious ingredient. The cool mayo with smoky and spicy chilies, the charred but sweet yellow pepper and squash, the caramelized flavor of the grilled onions and roasted yellow tomatoes, crunchy, salty bacon—and I could have taken or left the cheese. Just the kind of sandwich I’d pay big bucks for at a restaurant---and I came up with it! <pats back, wipes face>

i heart your faces.

thank you for your encouragement. i hope i can do the same for you some day.