Tuesday, July 3, 2012

The Zucchini Chronicles, Part 2: Gluten Free Stuffed Squash Blossoms

These photos suck, not worth a thousand words. No apologies. Sometimes in the moment you are in San Fransisco cooking up a storm with family and forget your digital camera. Phone pics look so fuzzy. Oh well, we do what we can, on the fly is how we roll.

My pardner in food fun, Jon, has been gluten free for about 2 months and feeling remarkably better in his body. His sister, also a chef and gluten free convert, has taken everyday recipes to new gluten less heights, for more recipes and inspiration visit her at www.juliehasson.com.

We were so enamoured with the first squash blossoms, but too tired to go for the deep fat fritter fry/tempura production, so we baked.

The Stuffing:
Figure about 2 Tablespoons of stuffing per flower

-mix 1/2 parts ricotta and 1/2 parts goat cheese- the goat cheese gives it a nice bite, we used some that had herbs added, source your fridge for those goat cheesy leftovers scrunched up and almost forgotten. We've all been there...

-add chopped chives, fennel seeds, (the Shining Star of this recipe) lemon zest, salt and pepper to taste.

-spoon the cheese into the blossom,
 then twist the tips to close it.
-arrange the stuffed blossoms in an oiled pan

The Stuff:

-scramble enough eggs to cover the flowers, stir in some Dijon mustard, salt and pepper to taste.

-pour it on

-sprinkle the top with  !Ta-dah!  gluten free panko breadcrumbs,

-available at your gluten free friendly store, could also substitute ground nuts or seeds.

-bake at 350 for 15-20 minutes, douse with olive oil for the last 5 if you likah more crunch

Next time I would use a bigger pan and arrange the flowers to present with more definition.
We just didn't have one, a serendipitous first attempt.
Stay tuned for Zucchini Chronicles, Part 3:
 Beer Battered Squash Blossoms With Honey Mustard

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