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04-06-2003, 02:46 PM
| | Registered User | | Join Date: Jun 2001
Posts: 30
| | zucchini blossoms 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 | 
04-06-2003, 02:53 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Fond du Lac, WI
Posts: 3,271
| | 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!! | 
04-06-2003, 05:13 PM
|  | Forums' Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,604
| | 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 | 
04-06-2003, 06:02 PM
| | Registered User | | Join Date: Jun 2001
Posts: 30
| | Now, that sounds interesting A version of the chile rellenos. That's a thought. Crabmeat also is interesting, especially since my brother is a crab fisherman. Thanks.
Becca | 
04-06-2003, 06:10 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 4,027
| | 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. | 
04-07-2003, 03:25 PM
| | Registered User | | Join Date: Jun 2001
Posts: 30
| | Lobster Mousse 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 | 
04-07-2003, 08:40 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,855
| | 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? | 
04-08-2003, 01:23 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,451
| | 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! | 
04-11-2003, 05:21 PM
| | Registered User | | Join Date: Jun 2001
Posts: 30
| | shroomgirl.... 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 | 
04-14-2003, 03:54 AM
|  | Registered User | | Join Date: May 2002 Location: Freiburg
Posts: 51
| | 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. | 
04-17-2003, 09:47 AM
| | Registered User | | Join Date: Aug 2002 Location: New Jersey
Posts: 13
| | 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. | 
05-10-2003, 01:03 PM
| | Registered User | | Join Date: May 2003 Location: Michigan
Posts: 82
| | Rock Shrimp Mousse and Tempura....dreamy
__________________ Kelly |  |
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