[rjhunt]

I picked up some zucchini blossoms today at the Ojai Farmers' Market (CA). For lunch I stuffed them with mushrooms, shallots, prosciutto, and herbes de provence. Mixed with an egg-1/2 & 1/2 custard and steamed. I love these things.

What do you use to stuff these blossoms? I'm interested in what others use.

Thanks,
Becca

[Pete]

Oftentimes I stuff them with a crabmeat filling, bread them and deepfry them. On a side note, as a kid we used to have pumpkin blossoms for breakfast. I would go out and pick them and Dad would prepare them-dredge them in flower and fry them in bacon fat. I used to love them!!

[Jim]

I give them the Chile Relleno treatment... pop some really sharp cheddar inside and dowse them in a whipped egg white batter. Fry for a few minutes and serve pipin' hot.

[rjhunt]

A version of the chile rellenos. That's a thought. Crabmeat also is interesting, especially since my brother is a crab fisherman. Thanks.


Becca

[Suzanne]

We had them at Chanterelle (one of the finest restaurants in NYC) stuffed with a chicken mousse and steamed. We were in heaven. Then the waiter told us they're even better when they're stuffed with LOBSTER mousse. No doubt; but the chicken mousse was phenomenal.

[rjhunt]

Lobster Mousse sounds fantastic! I'm going to check out Wednesday's market to find more blossoms. Lobster paella is the planned dinner for Thursday, so I think a little appetizer would be fun to try.

Thanks for the idea!
Becca

[shroomgirl]

Chevre and egg white beaten stiff.....then light tempura batter

last year at the market Kevin O'Boyle fried them with just a little flour and put them in a market salad..!!!great.

I've seen them flattened and in sheets of pasta....Really cool

I'd use them with a combo of the squash in dishes....love the flavors of different parts of plants in the same dish...vertical.

Wow, my bro is a chiropractor which is way great but crab fisherguy is right up there....dungeness???? are there other crabs harvested in CA?

[chrose]

When available I used to fill them with Lobster and Black Truffle Mousse and poach them. Also Sea Scallop and Pancetta with a Reisling Butter Sauce. Ahh the good old days!

[rjhunt]

My brother traps rock (brown & yellow), spider and dungeness crab. He also does lobster during season. Needless to say, we eat a lot of seafood. Whatever he doesn't catch or isn't local, he trades for.


Becca

[Pinarello]

One filling I like is with the diced zucchini from the blossom with diced sundreid tomatoe, bount together with egg and in a light batter cooked in oil.

[shugga]

My mother used to clean them well then dice into rather large pieces and put them in the pancake batter. Then we'd have zucchini or pumpkin blossom pancakes. Yum!

[Chefkell]

Rock Shrimp Mousse and Tempura....dreamy