Cheese ~ Stuffed Fried Zucchini Blossoms with Fresh Tomato Sauce & Basil Pesto

Oh zucchini!  "A joy in July or a joke in September!"  

Truth is, what would summer be without zucchini and tomatoes fresh from the garden?  Zucchini simply capture the green colors and flavors of summer.  When fried alone, or stuffed and fried, they are marvelous as appetizers or for a mid-morning treat!  A platter of fried or baked stuffed zucchini/squash blossoms is an everyday delight on Italian tables.

And with zucchini comes those beautiful buttery, yellow, golden blossoms that attract bees humming in bliss while stuffing themselves with pollen that blesses them from the interiors of each blossom!

To prepare garden-fresh zucchini/squash blossoms in a delicate veil of crispy batter is comparable to nothing on earth.

Fresh-picked squash blossoms from my garden this morning, ready to prepare in the kitchen!

squash/zucchini/pumpkin blossoms are pretty enough for a delicate bouquet (they won't last longer than a few hours though!)

just a shots (above and below) of how profusely they are growing in just one portion of my garden…. you have to look very closely, because often they grown hidden underneath very large green leaves 

and yes, the plants have outgrown the garden and are well into our backyard now!

Zucchini/squash plants are similar to tomatoes . . . they have blossoms first!  

Let's just call it vegetable garden 'flower power'!  

The difference is that these lovely yellow blossoms are BIG!  Big enough to cut, open, lay flat, stuff, and FRY!  Zucchini blossoms, squash blossoms, pumpkin blossoms . . . whatever you choose to grow and/or call them, are the little beauty delicacies that for years Italians have known that they are completely edible, delicious, and very hard to come by.  Why?  They bloom only in the morning hours of your garden, and they wilt within hours.  The window of time to harvest any squash blossom, to stuff them, and to fry them is very, very small.   

Thus the reason why you'll be hard-pressed to ever find fried zucchini/squash blossoms on menus in the U.S.  Few people know of these outside of the culinary and Italian world.  

Nothing poisonous, OK?  Actually, I don't think there's even a major taste to these blossoms.  They are just the "envelope" or "pouch" in which to stuff and fry.  What you end up tasting is the fried element of the dish as well as the stuffing.  So please don't fear . . . try this . . . it's fun, and so yummy!

  

zucchini/squash blossoms play a little game of 'find me' every morning under the huge plant leaves

 just another shot of a platter of blossoms below showing you how they will CLOSE up within a few hours of harvest.  you have very little time to prepare them to eat.  sure, you can still dunk these in the batter, but they will be round instead of flat . . . the flavor alone will not be changed.

please click on the link below for this delicious recipe!

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A Beautifully Simple Beet Salad

Beets just seem to make salads more beautiful!  Personally, I'm just crazy about beets!  They are just so good for us and so sweet and yummy!  (And if you're trying to reduce your weight, you know how beets naturally assist your body in doing so!)  After a drought of beets in the market, I finally found some beets that suited my standards.

Realizing that they aren't cheap in price, I then headed straight for the local farm co-op to purchase my beet seeds for planting our fall garden now that our tomatoes are all harvested and cleaned out of the beds this week.

Beets can be roasted or boiled and personally, I just haven't been able to taste a huge difference in taste between the two cooking methods, so being a creature of habit and not wanting to make my A/C work harder to cool down an oven-heated kitchen, I just plopped them into a pot of boiling water for this salad.  It's really your choice on how you want to cook your beets.

Usually all I do to prepare beets is to revert to tradition and Italian simplicity . . . and that is to do as little as possible to them:   just chop up some onion, cut up the cooked beets into slices or chunks, and then toss them into a simple Italian vinaigrette.  However, if that's too dull for you, and you prefer a bucket-load of ingredients in your beet salad, there is a plethora of recipes 'out there' in cookbooks and on the Web to select from.  I'll be sharing 4 more recipes soon for you to select from and be your own judge.

I have even explored more elaborate and 'loaded' beet salad recipes and posted them on this blog.  Truth is, they were no more delicious than this recipe.  You can find that recipe at the following link:   Beets With Avocados and Manchego Cheese.

So for this simple, yet classic spring and summertime beet salad recipe, I went beyond my own family cookbooks and referred to fresh cooking guru author and owner of Chez Panisse, Alice Waters and her 2007 "The Art of SImple Food:  Notes, Lessons, and Recipes from a Delicious Revolution".

This woman validates my philosophy for cooking:   simplicity is best!

In her new cookbook, Ms. Waters includes one and ONLY one recipe for a beet salad and it is as follows:


Marinated Beet Salad
adapted from "The Art of Simple Food"

1 pound beets (red, Chioggia, golden, or white)
Freshly cracked sea salt
1 tsp. vinegar (red wine, sherry, or white wine)
Freshly cracked sea salt
Freshly cracked black pepper
1  -  2 tsp. extra-virgin olive oil
1/2 of a sweet Vidalia onion, chopped into chunks (my family's addition)
Good Seasons Italian herbs packet prepared according to directions (my family's addition)
a teaspoon or two of sugar (my family's addition in the event that the beets may not be sweet enough . . . taste, taste, taste)

Wash beets thoroughly.
Place them in a baking dish with a little water to a depth of 1/8".
Sprinkle with salt.
Cover tightly and roast the beets in a 350 degree oven until they can easily be pierced with a fork, about 30 minutes to an hour, depending on their size.
Remove from oven.
OR:
Boil for the same amount of time as above in a tall pot of boiling water.
Drain when a fork can easily be inserted.
Cut off both ends and remove the skins.
Cut the peeled beets into 1/4" slices or 1/2" cube/chunks.
Add vinegar and olive oil (or in my family's case we use Good Seasons Italian dressing herbs prepared according to the package directions).
At this point, my family recipe adds the chopped onions too.
Salt and pepper to taste.
If beets are not sweet enough, add about a teaspoon of sugar until your preference is satisfied.
Let the beets stand to marinate and absorb the ingredients.
To plate, place the beets on a layer of your favorite variety of fresh lettuce such as arugula and romaine.

AND THAT'S IT!

This is truly the art of simple food, which is what Italian cooking is known for.

The only thing that my family ever added to the recipe above is chopped onions, some Italian herbs, and a little bit of sugar if needed.
It's a preference thing.


Mangia!

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Happy 100th Birthday Julia . . . Steak Diane

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In honor of Julia Child's birthday (would have been 100 years old today), I am reposting for my newest readers, this post about the first recipe that I ever made from Ms. Child, originally posted in the earlier days of this blog on in September, 2009.  This post has been read over 8,500 times via Google!  It's a super-winner classic in my family that never ever fails to please.  Bon Appetit!

If you're looking for a fast, but impressive dinner for either you and your sweetie or for your guests, Steak Diane is a real winner.  It is so good AND so easy that my kids made it (with some supervision) for their dates before they would go to a school dance in high school. One of the beauties of Steak Diane is that you can do all of the prepping before guests come to your house, have appetizers and cocktails with them (instead of being stuck in the kitchen), and THEN quickly saute the steaks and SERVE!

The only changes I made to Ms. Julia's respected recipe is:  I added more garlic! Sometimes, I'll also saute sliced mushrooms in butter and throw those in the sauce, but this time, I didn't want another trip to the store to get the mushrooms! So you decide. Some recipes even add a little bit of cream, which sounds wonderful to me, although I've never added it.....just kept to Julia's recipe plus my addition of garlic.

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So in honor of the book and movie about her life, I prepared Steak Diane, the first recipe of hers that I ever made and from her Julia Child & Company cookbook series.

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You can still see all of the spill stains and notes on my cookbook below!

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Steak Diane
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Here's what you need to make the dish:

4 .8-oz steaks, cut 1/2" thick (use filet mignon/tenderloin, New York strip or rib-eyes)

1-1/2 Tbsp. capers OR green peppercorns packed in water, drained

a couple drops of soy sauce

olive oil

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Ahead of time: For placing on the side of the stove area, put all of the following on a tray or platter; place them in the refrigerator and when ready to begin cooking, take this tray/platter of ingredients directly to the stove area:

1 Tbsp. canola or olive oil (if you use olive oil, do not heat too high or you'll burn it)

1 stick of butter

1/4 cup minced scallions

1/4 cup chopped fresh parsley

1 - 2 Tbsp. fresh, chopped garlic

a small bowl containing a blend of: 1 Tbsp. cornstarch blended with 1 Tbsp. Dijon mustard and 1 cup of fragrant beef bouillon

parsley for garnish

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Also ahead of time, place on the side of the stove:

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A bottle of Worcestershire sauce

Half of a lemon

Cognac

Port or Madeira

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Also have ready by the stove:
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12" frying pan

2 large forks for turning and rolling up the steaks

2 large spoons (one for the sauce stirring, and one for tasting only -- no double dipping)

a butter knife

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Here's what you need to do to prepare the steaks:
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Ahead of time:

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Trim all of the steaks of fat and gristle.

With a meat mallet, pound steaks to slightly enlarge and tenderize them; don't make very thin.

Crush the drained peppercorns with the back of a spoon.

Spread a little on one side of each steak.

Add one drop of soy sauce and olive oil on that same side of the steak.

With the forks, roll up each steak and place on a platter.

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Cover and refrigerate until cooking time.

These only take a few minutes to cook, not hours!

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So just when you're ready to cook the steaks:

Make sure that the side of the stove has everything set up and ready within easy reach.

Preheat the frying pan to a reasonably hot temperature.

Pour 1 Tbsp. of oil into the pan with 2 Tbsp of butter.

Butter will foam up and then subside.

Just as the butter begins to brown, unroll 2 steaks and immediately place in the pan.

Saute' for 30 - 40 SECONDS on one side.

With the forks, flip and saute' the other sides of the 2 steaks.

The steaks will barely have a color and will become slightly springy to the tough -- for RARE. Don't overcook these little things!

Quickly roll the steaks back up with the forks and replace on the platter (or a warm platter, since the original platter was chilled).

Continue to saute the remaining steaks, 2 at a time, with the same amount of oil and butter as before.

Continue to roll them back up and place on the platter.

When finished sauteing the steaks, add 2 large spoonfuls of butter into the pan.

When butter foams, stir in a 1/4 cups of scallions and parsley.

Cook for one minute.

Add the garlic.

Stir in the bouillon.
Stir for one minute.

Add a few drops of Worcestershire sauce.

Squeeze a small amount of juice from the 1/2 lemon.

Add one drop of cognac.

Add one drop of Port or Madeira.

Throw in about another Tbsp or two of capers or green peppercorns to float around in the sauce.
With the forks, one by one, unroll each steak and bathe them in the bubbling sauce for about one minute, turning and dipping with your forks.

Place immediately on warm dinner plates.

Spoon sauce over them.

Garnish with parsley.

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Serve with your favorite vegetable. I prefer asparagus and Dauphinous Potatoes (type the recipe name in the search box on this blog and it will appear).
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Don 't let all of these ingredients scare you! Seriously, my kids made this in high school for their dates. It's all about having everything done ahead of time and placed right next to the stove when you're ready to cook. These steaks are literally on your table in less then 5 minutes!

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So there you have it!  Straight from the French Chef, Julia Child with a little extra garlic from me!

Mangia!

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