Squash Blossom Soup

  
If you are lucky enough to get your hands on squash blossoms you must make this delicate soup!

Ingredients:
1/4 stick butter
1 onion, sliced thin
1 cloves garlic, minced
4 c chicken broth
1/2 lb squash blossoms, removed from stem
1 c half and half
Salt and pepper
Grated anejo cheese
Truffle salt
Espelette pepper

Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

Transfer soup to food processor and puree until smooth. Add back to saucepan, pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste. Finsish with truffle salt and espelette.

Serves 6 – 8

Squash Blossom FrittTa

  
The main reason to get to the farmers market early – squash blossoms! This recipe is from Patrica Wells and it is amazing!

Ingredients:
1 TBSP olive oil
1 onion, sliced thin
16 – 20 squash blossoms
7 oz goat cheese, crumbled
1/4 c parmigiano, grated
6 eggs, beaten
1/4 c mint, cut into chiffonade

Preheat oven to 425.

In a small skillet heat oil over medium heat, add onions and cook covered until soft and translucent, about 3 minutes.

Arrange blossoms like spokes on a wheel in baking dish. Top with cheeses and onion, pour egg over the top.

Bake 20 minutes until golden.

Serves 4.

Squash Blossom Pancakes

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This might be the last squash blossom dish of the summer. These are super easy and come together in minutes. Serves with a little sour cream or melted sriracha butter . I cook these on my pancake griddle so I can knock the all out at once.

Ingredients:
24 squash blossom, stem removed (snip at the base and pull)
1/2 c milk
1/2 c flour
1 egg
Salt and pepper

Combine flour, milk and egg; season with slat and pepper and add blossoms, toss to coat.

Heat a griddle or large non stick skillet over medium high heat – spray of olive oil if needed. Scope 1/4 c mixture onto the griddle, flatten and cook about 3 minutes per side.

Makes about 8 – 10 pancakes.

Zuk Blossom Tacos

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This recipe is from leitesculinaria.com, I saw it on Facebook and knew I had to make them. I used a few more squash blossoms – the flavor is delicate in these you don’t need any salsa or hot sauce. The best way to remove the stem from the blossom is to snip the flower right at the base and pull the stem out.

Ingredients:
30 squash blossom, stem and stamen removed
1/2 c cilantro leaves, minced
Pepper jack cheese, shredded
6 corn tortillas
Canola oil

In a large non-stick pan over medium heat, add the oil and cook till shimmering. Add several tortillas so they don’t overlap. Cook for 30 – 40 seconds, flip over add cheese, some cilantro and 5 blossoms. Cook until cheese melts, repeat.

Makes 6 tacos.

Pasta with Zucchini Blossoms and Basil

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I love when I find Zucchini Blossoms at the farmers market.

Ingredients:
30 – 40 zucchini blossoms, sliced thin
1/2 c basil leaves, sliced thin
1 TBSP olive oil
25 olives, quartered
4 TBSP capers, drained
1 c parmigiano
1/2 lb of pasta

Cook pasta accord to package.

3 minutes before pasta heat oil in a 12 inch skillet over medium heat. Add remaining ingredients, then stir in pasta to coat.

Serve with a little parmigiano.

Serves 4.

Squash Blossom Fritters

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Okay, I admit it, I have a squash blossom problem. These little fritters are amazing, instead of frying them oil I cooked them on the griddle, which lead to a lighter version. I served with a little sour cream on the side.

Ingredients:
20 squash blossoms, chopped
1 c flour
1 tsp baking powder
1/2 tsp salt
1 TBSP basil, chopped
2 tsp thyme
3 TBSP Parmesan
1 egg
3/4 c milk

Combine all ingredients except blossoms and herbs in a bowl, whisk until well combined. Stir in herbs and squash blossoms.

Heat griddle over medium heat and cook fritters about 3 minutes per side.

Serves 4.

Squash Blossom and Roasted Tomato Clafoutis

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This one was inspired by a recipe I found at Food Blog and The Dog. I served this savory treat on a bed of lettuce dressed with a champagne vinegar and olive oil dressing.

Ingredients:
4 oz goat cheese
20 roasted cherry tomatoes
16 squash blossoms
Herbs de Provence
Salt and pepper
2 eggs
2 TBSP ground almonds
4 TBSP Greek yogurt
4 TBSP milk
1 TBSP flour

Preheat oven to 350. Spray 4 ramekins with olive oil. Lay 2 squash blossoms across the bottom of each ramekin, top with tomatoes, cheese and another layer of blossoms.

In a small bowl whisk the remaining ingredients. Pour into ramekins.

Bake for 15 – 20 minutes until golden and set. Run a knife around the edge of each ramekin and tip out onto plates.

Serves 4.

Battered & Sautéed Squash Blossom

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I have a squash blossom problem, there I said it. I MUST get to the farmers market early so I can buy at least two bags. These are lightly battered and sautéed in a little oil – amazing!!!

Ingredients:
20 squash blossoms, stem and stamen removed
1/2 c milk
1/2 c flour
1 egg, lightly beaten
1/4 c sparkling water
Oil

Whisk together milk, flour, egg and sparkling water until smooth.

Heat a large nonstick skillet over high heat. Add enough oil to coat the bottom of the pan.

Dip flowers in batter and cook over high heat until crispy, about 2 minutes. Repeat until done.

Serves 1 – 4. Personally I could eat 40 of these 😉

Ahi Tuna in Squash Blossoms

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Another ahi dish? Yup! Instead of nori I used a squash blossom and stuffed with ahi tartar – yum!

Ingredients:
1/4 c diced ahi tuna
1 TBSP diced bell pepper
1 TBSP scallions, thinly sliced
1 TBSP soy sauce
1 TBSP diced jalapeño
1 TBSP sesame oil
Squash blossoms

Combine all ingredients except blossoms, toss well. Slit the side of the blossom and stuff with ahi mixture. Serve with wasabi and soy.

Serves 2.

Squash Blossom Pizza

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This is from Nancy Silverton’s The Mozza Cookbook, and it may be the best pizza I’ve ever had! Part of what makes it so special is squash blossoms can be hard to come by. The cool creamy burrata on top makes it decedent!

Ingredients:
20 squash blossoms
1 round of pizza dough
1 TBSP olive oil
Salt
1/4 c tomato sauce
4 oz burrata
Finishing qualify olive oil
Black pepper

Preheat oven to 500.

Remove the stem stamen/pistol from the blossoms. The best way to do this is to use kitchen sheers to cut about 3/4 of the way through just below the stem and pull the stem and stamen/pistol out.

Roll out the dough. Brush with olive oil and season with salt. Spoon sauce over the dough. Lay the blossoms in a concentric circle with the petals facing out.

Bake for 8 – 12 minutes until brown and crispy.

Remove pizza and cut into slices. Cut the burrata into equal chunks and place on each slice of pizza, drizzle with finishing quality olive oil, grind pepper over burrata and serve.

Serves 4.