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#1
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| 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 |
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#2
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| 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!!
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#3
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| 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.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#4
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| A version of the chile rellenos. That's a thought. Crabmeat also is interesting, especially since my brother is a crab fisherman. Thanks. Becca |
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#5
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| 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. |
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#6
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| 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 |
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#7
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| 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? |
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#8
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| 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!
__________________ WWW.diablos-hockey.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP |
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#9
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| 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 |
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#10
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| 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.
__________________ Both long and rich, full of intense flavours, new discoveries, unexpected contrasts. |
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#11
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| 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!
__________________ You are not old, till you've lost all your marvels. |
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#12
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| Rock Shrimp Mousse and Tempura....dreamy
__________________ Kelly |
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