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zucchini blossoms

post #1 of 12
Thread Starter 
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
post #2 of 12
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!!
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #3 of 12
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.

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #4 of 12
Thread Starter 

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.

:chef:
Becca
post #5 of 12
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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"Notorious stickler" -- The New York Times, January 4, 2004
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post #6 of 12
Thread Starter 

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!
:chef: Becca
post #7 of 12
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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cooking with all your senses.....
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post #8 of 12
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!
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "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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post #9 of 12
Thread Starter 

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.

:chef:
Becca
post #10 of 12
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.
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Both long and rich, full of intense flavours, new discoveries, unexpected contrasts.
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post #11 of 12
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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You are not old, till you've lost all your marvels.
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post #12 of 12
Rock Shrimp Mousse and Tempura....dreamy
Kelly
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Kelly
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