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Recipe Of The Month

Zucchini Blossoms

  • 1 1/2 cup of all purpose flour
  • 2 cups of beer
  • 1/2 cup of cold water
  • 2 teaspoons of fine sea salt
  • 3 ice cubes
  • Peanut oil for frying
  • Zucchini blossoms
  • Warm sea-salt water in a glass spray bottle

In a large bowl, use a fork and beat together the flour, beer, water, and sea salt to form a think batter. Let the batter rest for an hour at room temperature. Stir in the ice cubes and let the batter rest for an additional half-hour. Stir the batter again after the half hour has passed. At this point the texture should be smooth like heavy cream. If it is too thick, add cold water by the teaspoon until it feels like heavy cream.

Over a medium flame, heat the oil in a deep fryer or heavy pan of at least 3 inches deep. Let the oil heat slowly, the more evenly it heats the more evenly it will fry. Test the oil by dropping a cube of bread. If it sizzles and turns golden in a few seconds, then the oil is ready.

Drag the flowers through the batter, shaking off the excess. Place them into the hot oil and let them bob about for half a minute or so, allowing them to take on a good, dark crisp texture. Then them with tongs, to finish frying and then remove them with a slotted spoon on to a brown paper bag. Using a new glass plant sprayer, spray each batch immediately with warm sea-salted water and keep them in a 100 degree oven while you fry the next batch.


1 1/2 puodelio įvairių rūšių miltų

2. 2 puodeliai alaus

3. 1/2 puodelis šalto vandens

4. 2 šaukšteliai jūros druskos

5. 3 gabalėliai ledo

6. riešutų aliejaus kepimui

7. cukinijos žiedų

8. stiklinė šilto jūros druskos vandens papurškimui

dideliame puode naudojant šakutę ir mušiklį sumaišyti miltus, vandenį, alų ir jūros druską, suplakti ir palikti valandai  kambario temperatūroje, paskui sumaišyti su ledo gabalėliais ir palikti dar pusvalandžiui pastovėti, po pusvalandžio vėl sumaišyti,  turėtų tyre būti, kaip pusiau kieta grietinėlė, jei per tiršta ar kieta,  tai šaukšteliais pilti šalto vandens ir maišyti kol bus grietinėlės tirštumo.


aliejų įkaitinti keptuvėj ar puode, maždaug 7,5 cm gylio, aliejų įkaitinti iš lėto, bet gerai, patikrinti įmetus duonos gabalėlį, jis per kelias sekundes turėtų pavirsti auksine duona, jei taip atsitiko, vadinasi aliejus paruoštas,


apvolioti žiedus tešloje, atsargiai išmaišyti, nuvarvinti, dėti į įkaitintą aliejų ir kepti apie pusę minutės, turėtų pasidaryti gerai apkepusi, tamsi ir trapi tešla, kiaurasamčiu išgriebti iš puodo ant rudo popieriaus krepšelio apipurkšti šiltu jūros druskos vandeniu ir palikti juos 100 laipsnių įkaitintoje orkaitėje iki tol kol paruosit antrą kepinių ruošinį.


ir sriubos receptas iš travelerslunchbox


Squash Blossom and Gruyere Soup with Herb and Pinenut-Stuffed Blossom Garnish

you ever noticed how food, like clothing, is subject to the same
endlessly cyclical tides of popularity? Have you seen how ingredients
can languish in obscurity for decades, only to burst onto the scene
again in such a chorus of fanfare you'd think they had just been
discovered? Think of what was wildly popular a decade or two ago: I
remember it like yesterday when everyone was getting excited
about sundried tomatoes, heart-healthy sauces and 'California Cuisine'.
Bet you haven't encountered any of these in a memorable restaurant meal
recently. Now think of ponzu, verjus and viande sous vide. There doesn't seem to be a cutting-edge chef in the world who isn't playing with these in the moment, at least if Gourmetis to be believed. The funny thing is that as sure as dinner follows
lunch, within another few decades people will be turning up their noses
at ponzu and once again adorning their filet mignons with
sundried tomatoes. This exercise in collective amnesia is nothing to
lament, in opinion, it's just the way things work in trends of all
kinds, foods being no exception.

good case in point is undoubtedly our recent obsession with squash
blossoms. I could swear that up until a few short years ago, I had
never so much as heard that zucchinis had blossoms, let alone seen them
in food. People who grew zucchini or summer squash in their gardens
knew that come summer they'd simply have a glut of vegetables that
they'd have to unload on unsuspecting friends and neighbors lest they
drown under the weight of this prolific crop. No one considered
harvesting those little orange blossoms that appeared just before the
squash and making dinner out of theminstead. Some time during the last five years, however, squash blossoms
have been 'discovered', and now it's hard to ignore them. Squash
blossoms are suddenly turning up in everything from fritters to pasta,
salad to omelettes, soup to preserves. If you're slightly less plugged
in to the changing fates of foodstuffs you might be forgiven for
thinking humans had just discovered squash blossoms are edible, which
couldn't actually be further from the truth.

fact squash blossoms have been adorning homosapiens' dinner plates for
just as long, if not longer, than their more famous vegetable
by-product. Like all squashes, zucchini and summer squash are native to
the Americas, and both they and their blossoms have been used
extensively in indigenous Central American cuisine for millennia. You
will still find the squash blossom making starring appearances in
modern Mexican cuisine - it goes under the name flor de calabazaand finds its way into soups, quesadillas and salads, not to mention
giving chiles and tortillas a run for their money as a favorite
envelope for fillings.  Interestingly enough, when the Europeans first
observed the indigenous Americans eating squash, it was not the
vegetables that caught their attention, but the blossoms. Soon after
Columbus returned to Europe zucchini found their way to Italy, where
they found instant popularity - as decorative garden plants, to be
precise. Italians loved the vibrant and sensual blossoms these new
plants produced, and kept them for ornamental purposes long before they
discovered that any part of the plant was edible. Luckily for us, the
Italians were intrepid gastronomes and soon discovered that just about
everything the plant produced was edible - and went on to concoct a
whole range of dishes showcasing the delicate and earthy flavor of the
beautiful blossoms.

Though slow to
catch on in the U.S., squash blossoms are turning up more and more
frequently on the hottest restaurant menus in the country.
Unfortunately, they can be tricky to track down for the home cook
because of the difficulty in bringing them to market - they're just too
fragile. In fact, unless you have a garden of your own, you may never
be able to taste them at their absolute prime, which is reported to be
within four hours of harvest. If you have access to a good farmer's
market, however, you'll probably be able to get your hands on decent
ones, which if you rush home and keep refrigerated will last up to a
day. I was so excited by finding them at the Pike Place organic marketthat I didn't hesitate to buy a huge sackful, imagining a myriad
of exotic things I was going to do with them. What I didn't do was stop
to consider what eight hours spent in a backpack on a hot summer day
would do. When I finally opened my bag at home that night I was
dismayed to find that those poor blossoms were looking decidedly less
crisp and vibrant than they had when I'd made my menu plans. Not to be
completely defeated, however, I came up with a use for them that didn't
depend so much on their freshness - I made a fragrant and delicate
cream soup that beautifully set off their spicy floral fragrance
against the rich nuttiness of gruyere cheese. And while the soup was
delicious, the most incredible thing was imagining how the taste of
these trendy little flowers have been amazing people already for
hundreds of generations - not a bad track record for the ingredient no
one had heard of ten years ago.

get ahold of some squash blossoms while you can - no one known when the
winds of fashion will blow them back into obscurity. But even if you
miss them this time, they'll undoubtedly be around again - and as long
as being fashionable is so delicious, I'm more than happy to wait for
their return.

Squash Blossom and Gruyere Soup with Herb and Pinenut-Stuffed Blossom Garnish

Serves: 6

For soup:

about 1 lb. squash blossoms

1 small onion, diced

4 cloves garlic, minced

3 tablespoons butter

4 cups light vegetable or chicken stock

1 cup heavy cream

1 cup shredded gruyere cheese

salt and freshly-ground pepper to taste

For garnish:

6 large unblemished squash blossoms, prickly stems and interior ****ils removed

1 cup ricotta cheese

1/4 cup parmesan cheese, grated

a handful chopped fresh herbs: basil, thyme, tarragon, sage, rosemary

1/4 cup pine nuts, lightly toasted and coarsely chopped

salt and freshly ground pepper

chopped fresh herbs, for garnish

the blossoms by cutting off the prickly stems and removing the yellow
****ils from inside each flower. Chop coarsely. In a large heavy pot,
sauté the diced onion and garlic in the butter over medium heat until
the onion is soft and translucent but has not started to brown. Stir in
the chopped squash blossoms, and sauté for a minute or two until they
wilt. Stir in the stock, and let simmer for about 20 minutes, until
everything is soft. Puree the mixture, either by using an immersion
blender or in batches in a blender. Return the soup to the pot and stir
in the cream and gruyere cheese, and season to taste with salt and
pepper. Keep warm without boiling until ready to serve.

garnish, combine the ricotta with the parmesan and herbs. This part can
be done in advance. Just before serving, stir in the pine nuts so they
don't get soggy. Season the mixture to taste, and stuff each of the
reserved whole blossoms with a spoonful of the mixture. Float the
blossoms on the soup and sprinkle with chopped fresh herbs. Serve

Note: This soup is also excellent cold.

Rodyk draugams

Komentarai įrašui “Cukinijų žiedai”
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