Stuffed Zucchini Blossoms

I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to my rescue and said let’s do it together.  We created this recipe from a combined experience of tastes and experience! It’s always a joy for me to cook with her.  I hope you enjoy it too!

Serves:

6-8

Total Time:

40-45 minutes

To Make

Ingredients:

For the Filling:

  • 1 cup ricotta
  • 1⁄2 anchovy fillet
  • 1 tsp. dried and crumbled oregano
  • 1 tsp. grated lemon zest
  • 1 tsp. Kosher salt
  • 1⁄2 tsp. Freshly ground black pepper

 

For the Zucchini Blossoms:

 

  • Blood Orange Olive oil (for frying)
  • 1 1/4 cups all-purpose flour
  • 1 tsp. kosher salt
  • 12 oz. chilled club soda or Perrier
  • Zucchini blossoms (stamens removed; about 12-16)
  • Sea salt

Directions:

To fill about 16, combine ricotta, oregano, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbs. ricotta mixture.

In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 360°-375°.

Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter).

One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan.

Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.

Transfer to paper towels to drain.

Sprinkle with sea salt and devour while hot.

More Recipes

Kentucky Derby Pie

Kentucky Derby Pie

This year of 2021, we reflect that all of the traditions of the past that we love have been...

Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms

I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to...

Beet Salad with Whipped Roquefort, Pistachios and Beet Dust

I recently tasted this dish at one of our favorite restaurants in Laguna Beach.  I am not one for beets, but I have found in the summer they are ubiquitous on many restaurant menus in the southwest.  I bit into the salad and the layers of flavors with the beet dust, pistachios and whipped Roquefort layered with the sweetness and yet tartness of the beets just placed me in heaven.  I knew I had to duplicate this recipe even though at the time I never knew there was such a thing as beet dust!!!  (better known as beet powder)  This is a summer salad winner.  Enjoy!

Serves:

4 – 6

Total Time:

60 minutes

To Make

Ingredients
  • 3 Golden whole beets
  • 3 Red whole beets
  • 4 oz. Roquefort (room temperature)
  • 3 Tbs. mascarpone cheese
  • 2 tsp. fresh squeezed lemon juice
  • 1 tsp. olive oil
  • 2 cups baby arugula
  • 1 Tbs. Olive oil
  • 1 Tbs. fresh squeezed lemon juice
  • Salt and pepper
  • ½ cup chopped pistachio nuts
  • 1 Tbs. beet dust
  • 1 Tbs. sugar

      Directions:

      Wash the beets thoroughly and trim off the beet leaves. Before cooking, peel the beets and dice them in 1” square pieces.  Start with the golden beets and separate them in a separate bowl when finished.  Then peel and dice the red beets and place separately from the golden beets. (this is done to keep the red beets from bleeding over and staining the golden beets). 

      Keeping the staining in mind, steam the golden beets in a steamer basket for approximately 25 minutes or until tender and pierces easily with a fork. 

      If you have steamed the golden beets first, you can now add the red beets into the basket of the same steaming water without fear of staining.  Again, steam for approximately 25 minutes or until tender enough to pierce with a fork.  If desired, chill for 30 minutes or serve room temperature.

      In a food processor add the Roquefort, mascarpone cheese, lemon juice and olive oil and pulse until combined.  Place in refrigerator for at least 30 minutes to firm up. 

      In the meanwhile, chop the pistachios into a rough chop, and toss the arugula with 1 Tbs. olive oil and 1 Tbs. fresh squeezed lemon juice, ½ tsp. salt and ¼ tsp. pepper.

      Plate the arugula and then layer the beets starting with the red beets on the bottom with the golden beets on top.

      Form the whipped Roquefort with two spoons into ovals and place them onto the platter.  If plating individually, place two ovals per salad plate. Sprinkle the pistachios over the top of the plate. 

       

      Lastly, combine the beet powder and sugar together in a small bowl making the beet dust. Sprinkle the beet dust over the top of the entire salad, especially the Roquefort ovals and the plate so it glistens and shows the beet dust generously.  Enjoy!

      More Recipes

      Kentucky Derby Pie

      Kentucky Derby Pie

      This year of 2021, we reflect that all of the traditions of the past that we love have been...

      Stuffed Zucchini Blossoms

      Stuffed Zucchini Blossoms

      I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to...

      Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

      Gnocchi looks daunting, but it isn’t. The first time I made it myself I was shocked at how easy it was and how fun it was. When I coached a client through the process, she giggled with joy at how easy it was and how she could wow her guests by making homemade gnocchi. My memory…..we had a great time together working through this recipe and the satisfaction of conquering this recipe will live on in memory and smiles forever! Enjoy!

      Serves:

      8 – 10

      Total Time:

      45 minutes

      To Make

      Ingredients

      • 1 cup (8 ounces) mascarpone cheese, at room temperature
      • 1 cup (4 ounces) grated Parmesan
      • 1 tsp. Kosher Salt
      • 1/4 tsp. ground nutmeg
      • Zest of 2 large lemons
      • 1 large egg, at room temperature
      • 1 large egg yolk, at room temperature
      • 3/4 cup all-purpose flour, plus extra for forming the gnocchi
      • 1 Tbs thyme leaves
      • 3 Tbs. butter

      FOR THE SAUCE

      • 1/2 cup unsalted butter
      • 1 tsp. kosher salt
      • 2 tsp. fresh thyme leaves
      • 1 Tbs. tarragon
      • 1 tsp. lemon zest
      • 1/4 cup shaved Pecorino Romano cheese

        Directions:

        Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, thyme, egg and egg yolk in a bowl.

        Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. 

        Gradually beat in the flour until the mixture forms a soft dough.

        Sprinkle a pie pan or rimmed baking sheet with flour. 

        Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons.

        Shake the pan gently to cover the dough with flour.

        Gently roll the pieces of dough into oval shapes.

        For the Sauce:

        Meanwhile, cook the butter and salt in a heavy medium skillet until it begins  to brown, about 1 minutes.   Add the gnocchi and brown each side of the Gnocchi for about 2 minutes per side on medium heat.  Remove gnocchi to a plate.

        Remove the skillet from the heat and stir in the chopped thyme, tarragon, and lemon zest. And toss gently.  Add back in the gnocchi. You can serve it right out of the skillet, and it is amazing.  Sprinkle with Pecorino Romano and extra Thyme and serve.

        More Recipes

        Kentucky Derby Pie

        Kentucky Derby Pie

        This year of 2021, we reflect that all of the traditions of the past that we love have been...

        Stuffed Zucchini Blossoms

        Stuffed Zucchini Blossoms

        I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to...

        Fresh Mozzarella-Strawberry Caprese Salad

        Serves:

        8 – 10

        Total Time:

        30 minutes

        To Make

        Ingredients

        HONEY-BALSAMIC VINAIGRETTE:

        • 2 1/2 tablespoons balsamic vinegar
        • 1 1/2 tablespoons honey
        • 1/4 cup olive oil
        • Salt and pepper to taste

          SALAD:

        • 2 bags (5 ounces each) fresh baby spinach (about 10 cups)
        • 1 cup fresh basil leaves, coarsely chopped
        • 1 pound fresh strawberries, hulled and quartered (3 cups)
        • 1 pint cherry tomatoes, quartered
        • 2 containers (8 ounces each) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls), drained and each ball cut in half
        • 1 package (16 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Log
        • Fresh basil leaves

        Directions:

        Heat oven to 425°F.

        Shred 1/4 c parmesan. Finely shred remaining parmesan.

        Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

        Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

        Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

        Stir in shredded parmesan until melted; set aside.

        Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

        Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

        Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

        Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

        Bake for 18-20 minutes or until pastry is golden brown.

        Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

        Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

        More Recipes

        Kentucky Derby Pie

        Kentucky Derby Pie

        This year of 2021, we reflect that all of the traditions of the past that we love have been...

        Stuffed Zucchini Blossoms

        Stuffed Zucchini Blossoms

        I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to...

        Spring Asparagus-Parmesan Tart

        Serves:

        8

        Total Time:

        70 minutes

        To Make

        Ingredients:

        • 3 oz Sartori SarVecchio® Parmesan cheese, divided
        • 2 Tbs butter, cubed
        • 1 large sweet onion, halved and thinly sliced
        • 1/4 tsp each salt and pepper
        • 1/3 c heavy whipping cream
        • 1 sheet frozen puff pastry, thawed
        • 1/2 lb fresh asparagus spears, trimmed and blanched
        • 8 cherry tomatoes, halved
        • 2 tsp lemon zest

        Directions:

        Heat oven to 425°F.

        Shred 1/4 c parmesan. Finely shred remaining parmesan.

        Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

        Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

        Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

        Stir in shredded parmesan until melted; set aside.

        Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

        Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

        Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

        Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

        Bake for 18-20 minutes or until pastry is golden brown.

        Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

        Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

        More Recipes

        Kentucky Derby Pie

        Kentucky Derby Pie

        This year of 2021, we reflect that all of the traditions of the past that we love have been...

        Stuffed Zucchini Blossoms

        Stuffed Zucchini Blossoms

        I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to...

        Muhammara Mezze Spread

        When I first received a Yotam Ottolenghi cookbook I had never heard of him.  I looked through the cookbook and everything looked delicious but many of the ingredients he calls for in his cooking were spices I was very unfamiliar with as most of them are classic middle eastern.  As a result, without someone to talk me through it, I placed the book on the shelf and never used it.  Then……..I discovered a Yotam Ottolenghi Masterclass.  His passion and beautiful instruction was amazing, and I learned so much.  Chef Ottolenghi and his recipes are now my favorite items to cook.  And, this Muhammara Mezze Spread, to die for.  Enjoy!!!

        Serves:

        10 – 12

        Total Time:

        75 minutes

        To Make

        Ingredients:

        • 5 red bell peppers, cored, seeded, and quartered
        • 1 white onion, peeled and roughly chopped
        • 2 plum or Roma tomatoes, halved length- wise, stems removed
        • 1 red chili, stem removed
        • 5 tbsp olive oil, divided 
        • 1 1⁄2 tbsp tomato paste
        • 2 tsp cumin seeds
        • 2 tsp coriander seeds
        • 8 garlic cloves, peeled
        • 2 tbsp pomegranate molasses, divided
        • 3.5 oz (just under 1/2 c.) walnuts, toasted and roughly chopped
        • 3.5 oz (just under 1/2 c.) pomegranate seeds, plus 1 tbsp for serving
        • 1 tbsp parsley leaves, roughly chopped, for serving
        • Salt
        • Freshly ground black pepper

        Directions:

        Pre-heat oven to 425 degrees

        Add the peppers, onion, tomatoes, and chili to a large parchment-lined baking tray. Toss with 3 tablespoons of oil, 1⁄2 teaspoon of salt, and plenty of black pepper. Roast in the oven for 20 minutes.

        While the vegetables are roasting, add the tomato paste and 1 tablespoon of the oil to a small frying pan set over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the tomato paste is a deep red and is caramelized. Set aside to cool.

        Add the cumin and coriander seeds to a small pan and toast over medium heat, stirring frequently, until aromatic and you can hear a light popping noise, 1 to 2 minutes. Remove the spices from the heat and grind into a coarse powder with a mortar and pestle.

        Remove the peppers and onions from the oven, add the garlic cloves, and mix lightly. Put the tray back in the oven and roast for another 20 minutes or until vegetables are softened and lightly charred. Once they’re cool enough to handle, peel and discard the tomato and pepper skins (don’t worry if you can’t remove it all). 

        Add the peeled roasted vegetables, the tomato paste mixture, the ground spices, 1 tablespoon of pomegranate molasses, 1⁄2 teaspoon of salt, and a good grind of pepper to a food processor and pulse into a coarse paste, leaving the mixture slightly chunky. 

        Add the walnuts and pulse just enough to roughly blitz (you want the mixture to still have some texture). Stir in the pomegranate seeds.

        To serve, transfer the Muhammara to a serving plate or bowl and create a slight well in the center. Garnish with the extra pomegranate seeds and parsley, then drizzle the remaining tablespoon each of pomegranate molasses and olive oil over the top.

        More Recipes

        Kentucky Derby Pie

        Kentucky Derby Pie

        This year of 2021, we reflect that all of the traditions of the past that we love have been...

        Stuffed Zucchini Blossoms

        Stuffed Zucchini Blossoms

        I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to...