enjoying the local flavor

this afternoon

our lunch was the flavors of the season

and

terroir of where we live

yesterday was warm and bright and a perfect day for our local farmer's market

we picked up some zucchini flowers which seem to be on my menus from spring to autumn every year

we love them

it seems

i am continually posting recipes of them on this blog

zucchini flowers

many of you may know we are in the process of starting a little dairy on our property

the process is long and costly

we are not there yet

luckily

we live among dairies and cheesemakers

one of which sells a beautiful cow's milk crescenza

briny and soft, it is perfect for 

stuffing fiori, melting on toast, or paired with just picked tomatoes

get yours here 

to round out the flavor

{i love salty-sweet}

i used a bit of my homemade membrillo

i packed it away this winter

our nearest neighbor has a large u-pick orchard

this year she gave me baskets of quince which i quickly turned into sweet treats

i am mesmerized how the hard, cream colored fruit transforms itself into a gooey treat of crimson

zucchini chevre spoon-bread

a few days back

hubs

fresh from visiting

our long neglected garden

presented me

with an enormous zucchini

confession

i sorta only grow zucchini

for flowers

occasionally

a few squash survive

when they do

i use them for bread

sometimes 

sweet

sometimes

savory

this spoon bread is a great side dish

it also rocks

scooped warm and soft

as a bed

for 

caramelized onions

sunny side up eggs

and

crispy bacon

best.breakfast.ever

 

zucchini chevre spoon bread

(printable recipe)

4 large eggs

6 oz olive oil

1 tsp kosher salt

1/2 cup chevre

1/2 tsp freshly grated pepper

1 Tbs honey

1/2 tsp garlic powder

1 tsp fresh or 1/2 tsp dried thyme

3/4 tsp baking soda

1/2 tsp baking powder

2 cups all purpose flour

1 lb (about 3 cups) grated zucchini

1 cup grated cheese (mix of asiago, parmesan and provolone)*

*use your favorite flavorful cheese...if you use a salty cheese, modify your salt to 1/2 tsp

whisk together the flour, baking powder and baking soda in a bowl, set aside.  in a mixer fitted with paddle attachment, beat the eggs and olive oil until pale (about 5 minutes).  add the salt, chevre, pepper, honey garlic powder and thyme.  mix for about another minute at as high speed as you can without splashing.  STIR in the flour until fully incorporated, then stir in the zucchini and cheese.  bake at 375F in an 9" buttered cake tin or cast iron skillet.  bake for about 45-50 minutes.  this is a spoon bread, so it will be soft, but should not be jiggly.  it will set as it cools as well.  serve warm.

linking to

fiori fritti {squash blossoms}

ever since i was a child

summer meant

long days in the pool

big family gatherings

and

fiori fritti

squash blossoms

picked 

before the dew dried

gently washed

stemmed

stuffed

battered

and

fried

i picked my first flowers of the season

this weekend

filled them with

fresh chevre, basil & parmesan

 dipped them in really cold batter

and simply fried in olive oil

delicious

for the batter

1/3 cup flour

1 egg

pinch of salt

pinch of pepper

1/4 cup sparkling water

2-3 ice cubes

more salt for sprinkling on the fried goodies when they come out of the oil

whisk together the flour, egg, salt, pepper and sparkling water.  add the ice cubes and place in the fridge while you heat the oil and prepare the flowers. the trick for a crispy batter is to have it very cold.

place about 6" of vegetable oil in a sturdy pot---careful to leave another 3-4" from the top of the oil to the top of the pan for safety.

dip the stuffed flowers in the batter and let the excess run off.  fry in the hot oil until begins to brown and is quite crispy.

shaved zucchini

sometimes

after a long weekend

of 

heavy eating

i'll prepare

something really simple

this dish

bright and light

comes together rather quickly

 Shaved Zucchini

{serves 4}

(printable recipe)

4 medium zucchini-about 4 cups

2 garlic cloves--peeled and smashed

2 Tbs olive oil

1/2 tsp dry thyme

zest from 1 lemon

juice of 1/2 lemon

salt and pepper to taste

shave the zucchini using a vegetable peeler. make long strips and shave until you reach the heavily seeded part. turn and begin again.  in the end, you will have a core. discard.  heat olive oil in a skillet.  add the whole, but smashed garlic and let it brown.  remove the garlic (you are using it just to flavor the oil) and toss in the zucchini.  toss continually and allow the zucchini to cook through...this will take about 5-10 minutes.  add zest, thyme and lemon juice.  taste for seasoning--add salt and pepper to taste.

zucchini gratin and fried blossoms

our garden is bursting at the seam

the zucchini is dutifully turning out lots of squash

and 

even more flowers

i used both of them for our dinner tonight

and now

 i

am bursting at the seam

zucchini gratin
(printable recipe)

this recipe is my version of a wonderful eggplant gratin that ina garten makes

olive oil for frying

3 or 4 small-ish zucchini sliced 1/4" thick (you want to make 2 layers in your baking dish)

1/4 cup part-skim ricotta cheese

1 large egg

1/4 cup evaporated milk (you can use milk, half and half or cream)

1/2 cup grated parmesan cheese plus more for topping

handful of fresh basil, torn or cut into chiffonade

salt and pepper

1/2-3/4 cup marinara sauce (ina uses bottled and so why shouldn't you?)

heat the oven to 375.  heat the olive oil in a skillet...put enough to cover the pan and then another glug or two.  once the oil is hot, place the zucchini in batches in the oil and fry until they lightly brown. drain on paper towels.

in a small bowl, whisk together the ricotta 1/2 cup grated parmesan, egg, milk, basil a pinch of salt and a pinch of pepper.  

in the bottom of a small gratin or baking dish, place a bit of the marinara sauce. just put enough to discourage sticking.  layer the zucchini in two layers. sprinkle a bit of parmesan in between the layers of zucchini.  top the zucchini with more sauce.  you can be light or heavy handed here..whatever you like. i like sauce, so i have a heavy hand.  pour the ricotta cheese mixture on top and then sprinkle a bit more parmesan on top...just a light dusting.  bake for about 30 minutes until it is bubbling and beginning to brown.  let cool about 15 minutes before serving and eating.

but wait

there's more

this is the bonus round

fiori fritti
(printable recipe)

a summer staple in any self-respecting italian household

zucchini flowers--cleaned and destemmed

filling:

the possibilities are endless

you can use nothing or you can fill with

mozzarella cheese

ricotta cheese

manchego cheese

sausage

artichoke pate

or cheese and

basil

sage

sundried tomatoes

olive tapanade

anchovies

..and many more

today i used a bit of fresh mozzarella and fresh basil

place in the middle of the flower and then fold the flower to cover completely

and you are ready to dip and fry

make the batter:

1/3 cup flour

1 egg

pinch of salt

pinch of pepper

1/4 cup sparkling water

2-3 ice cubes

more salt for sprinkling on the fried goodies when they come out of the oil

whisk together the flour, egg, salt, pepper and sparkling water.  add the ice cubes and place in the fridge while you heat the oil and prepare the flowers. the trick for a crispy batter is to have it very cold.

place about 6" of vegetable oil in a sturdy pot---careful to leave another 3-4" from the top of the oil to the top of the pan for safety.

dip the stuffed flowers in the batter and let the excess run off.  fry in the hot oil until begins to brown and is quite crispy.

*i also dipped and fried some sage leaves and a few small zucchini