STUFFED AND DEEP-FRIED SQUASH BLOSSOMS
(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD)
Ingredients:
About 20 squash blossoms, picked over to remove any stray insects
2 cloves garlic, chopped
¼ c onion, minced
1 T olive oil
optional: ½ cup minced ham, baby shrimp, or sweet corn kernels
1 c ricotta cheese
1/3 c grated mozzarella
2 T grated Romano cheese
1 large egg, beaten and divided into 2 bowls
½ t each salt and pepper
3 T bread crumbs, semolina flour, or coarse yellow corn meal
1/3 c fresh basil, coarsely chopped
at least 2 qt. peanut or corn oil
commercial fish or chicken dredge, or seasoned flour
¼ c milk
Directions:
Saute the garlic, onion, and optional ingredients in the olive oil until the garlic has barely browned. Let cool, then mix into a large bowl these and the three cheeses. Add the salt, pepper, basil, 1 bowl (i.e., ½ beaten egg) egg, and the bread crumbs, corn meal, or semolina and gently mix.
Fill each blossom only 2/3 full with this mix (a teaspoon works best) and gently twist the petal tips to close; lay on a cookie sheet after stuffing. Start heating the oil for deep frying.
Prepare an egg wash by beating that reserved ½ egg with the milk in a medium-sized bowl. Dredge the stuffed blossoms into the commercial dredge or into about 1 c flour or semolina that you have seasoned with salt, pepper, and dried thyme. Then carefully roll these in the egg wash and re-dredge in the dry floury mix.
Deep-fry about 5 at a time, until they float; drain on paper towels.
This makes a great appetizer. Also very nice served with a tart dipping sauce such as the Agrodolce sauce of ancient Italy, but more creative dipping sauces may take less time to make than an Agrodolce.
PASTA ESTIVI
(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD)
This is another of the really light and healthy meals that match hot summer evenings. Estivi celebrates really good tomatoes and fresh basil or other herbs.
Ingredients:
1 lb. box capellini, fettuccini, linguini or other pasta of your choice
boiling salted water
2 pints rainbow cherry tomatoes, halved, or 3-4 cups cubed heirloom tomatoes
4 cloves garlic, chopped
1 to 2 T olive oil
1 t salt
½ t black pepper
1 bag Genoa basil or herbs of Provence, chopped
on the side: grated Romano, Parmesan, or Asiago cheeses
Directions:
Cook the pasta and drain. While still very hot, add the salt, pepper, and garlic; toss. When at about room temp, add the basil and tomatoes. Taste for final seasoning, and consider adding a splash of wine or balsamic vinegar.
SUBLIME SALAD DRESSING FOR CUCUMBERS
(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD)
Ingredients:
1 cup cider or rice vinegar
2 cup roasted (dark) sesame oil
¼ cup sesame seeds
½ cup peanut oil
½ cup light soy sauce or tamari
2 tablespoon raw ginger, chopped
4 clove garlic, chopped
½ onion, chopped
1 package special herb blend (fresh mint, anise hyssop or tarragon, garlic chive or scallion), de-stemmed OR 1 teaspoon dry tarragon, ½ cup fresh mint, & ½ bunch scallion
2 tablespoon honey
2 tablespoon white wine
1 medium egg
Directions:
Toast sesame seeds in skillet until golden brown; cool 5 minutes. Put all ingredients in blender; blend 30-60 seconds, until smooth. Taste; add salt and pepper as desired. Keeps indefinitely if refrigerated.