Squash Blossom Soiree

Last night Quinn and I co-hosted a seasonal dinner featuring all things squash. We invited an insanely attractive group of people (I'm attracted to all of you, I promise; now you can't complain if I try to dry hump you later) who brought yummy things to drink - wines and bubbles and Lambics and yum. They even helped with dishes the little dears. All in all, it was a blast, I just wish Quinn and I weren't stuck in the kitchen for so much of the evening. Next dinner is going to be MUCH simpler.

Fried Squash Blossoms
Check out what the genius mind behind Nermo has to say about his various dipping sauces. We used two fillings, the one in Giada's recipe and this one:
½ c. ricotta cheese
2 tblsp. fresh basil, chopped
5 to 6 sun-dried tomato halves, packed in oil, chopped
2 tblsp. parmigiano reggiano, grated
¼ tsp. coarse salt
½ tsp. pepper
Curried Zucchini Soup
Carbonara Primavera
Tian
Zucchini French Toast
Tomcat Collins - created and mixed by Quinn


Quinn made the most amazing fried squash blossoms. For someone who has never even tried them, let alone made them, they were easily the best I've ever had. His dipping sauces were out of control, though I think the tomato was my fave. I think we could've called it quits after the blossoms, but I had too cook too ya know!
Everything else went over well, but the blossoms were the easy winner. I think the tian came in second for me - it was just so yummy. The Tomcat Collins was fresh and fizzy and a nice clean complement to the rice flavors. Champagne also went perfectly with the blossoms.
No food photos, we were too busy eating. :o( Just photos of "tablescapes" and flowers and the little to-go bags of minimuffiny goodness.

Zucchini Bread French Toast

Take your zucchini bread and slice it thinly - 1/4" or so.
Mix up a standard french toast batter - for 12 thin slices of zuke bread, I used 3 eggs, 1/4 c ff half and half and a tsp of vanilla. You can add cinnamon as well if you like.
Quickly dunk the slices of zuke bread into the batter, coating both sides, and cook over med-hi in your "attempt at healthy" butter flavored spray/Pam, or butter if all pretenses of health are out the window.
Keep warm in the oven until all slices are cooked.

Serve with your preference - maple syrup, vanilla cream, or what we used - Mitchell's Black Walnut ice cream. Yum.

Zucchini & Sausage Carbonara

Another recipe you may not want to quote me on since I was inspired by a couple of recipes when making it. I'd say I was inspired by Emeril's use of sausage, but more closely followed Jamie's.

Zucchini & Sausage Carbonara
2 Johnsonville sweet Italian sausages, removed from casings
1/4 lb ground turkey (I had it on hand and threw it in, but you could easily just use another sausage link)
2 green zucchini
2 yellow squash
(I also used one variegated green/yellow squash, but you can just use one more of a green or yellow)
1 pound of freshly made whole wheat fettuccine from the farmer's market (or dry, whole wheat penne)
4 large egg yolks
1/2 c cream (I filled my measuring cup half to 2/3 of the way with cream, and then filled it the rest of the way with ff half and half)
2 good handfuls freshly grated Parm (I had shredded, so that's what I used)
1 tsp of thyme (smoosh it up in your hand or between your fingers before adding)
olive oil
salt and pepper

Put a large pot of salted water on to boil.
Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions. If you're using fresh pasta - hold off on this until the sausage and zukes are cooked since it will cook up so quickly.

Add a couple of tsp of olive oil to a pan and heat over med-hi. Add meat and cook until no longer pink, breaking it up into small crumbles as you go. Depending on how big your pan is, maybe you can get the zucchini in too, but I took the meat out, leaving all of it's meaty goodness behind in the pan, and cooked the zukes up with some salt, pepper, and the thyme so they dry fried a little, getting nice and brown in some spots, but soft and cooked through overall.

To make the carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.

It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini & sausage, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)

Add more of the cooking water if needed to get a nice shiny sauce and top with the rest of the parm. I tore up some squash blossoms on top as garnish as well. Serve immediately!

Curried Zucchini Soup

Another South Beach hit - great for summer as it's fresh and delicious, but good for fall too since it's warm and cozy. This was the second course for the squash blossom dinner, and while I really should've thought about how I was going to serve it in advance, it worked out okay.

Curried Zucchini Soup
2 tsp Extra Virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zukes, sliced into 1/4" half moons
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp garam masala (which I did not have so I used a dash of Allspice + cumin + chili powder; other folks have actual substitution recipes if you'd prefer)
3 cups veggie broth (low sodium)
1/2 c plain fat free yogurt

garnish:
3 tbsp lowfat/ff sour cream mixed with 1 tbsp ff half and half to thin it out (or creme fraiche if you prefer)
Ginger - using a garlic press, smoosh up your ginger to taste and mix in - I probably used a 1 inch piece of ginger, but I think a little more would've been good

Heat oil in large saucepan over medium heat. Add onion and cook until softened, about 5 min. Add garlic and cook for another minute or so. Add zucchini, ginger, curry powder, and garam masala. Cook 3 more min.

Add broth and bring to a simmer. Cover and simmer until vegetable are tender, about 10 min. Puree soup until smooth. Whisk in yogurt just before serving.

Garnish soup with ginger creme fraiche, either a nice little dollop on top, or a swirl if you're feeling fabulous.

Vegetable Tian

This tastes so amazingly sweet and rich and is a great way to showcase summer produce, though you can easily make it in the fall with fall squash (once everything cooks down, any mealiness in out of season tomatoes will vaporize too). You can also use other veggies, like eggplant and potato. I would've taken a photo of its glory for you, but I forgot it in the oven and dessicated the hell out of the top of it. Luckily, the bottom was still juicy and amazing, so I just stirred it up and served it between courses. DAMN. So much for eating with your eyes first - it looked like ratatouille when I served it, despite all the time I made perfectly spiraling my veggies. I knew I should've taken a photo before I baked it. Luckily, I have a couple of shots of some tians I made with Kelsie Kerr.
This side with a nice piece of fish makes such a yummy and healthy meal it's not even funny.

Vegetable Tian
2 yellow squash, 1/4" slice
2 small variegated green/yellow squash, 1/4" slice or zucchini
2 heirloom tomatoes, 1/4" slice - because my tomatoes were large, I also halved or quartered the slices so they were closer in size to the squash and zukes
1 large red onion, sliced
2 cloves of garlic, minced
4 large basil leaves
1 tsp chopped fresh rosemary
1/4 c (or less) olive oil
1/4 c lowfat shredded Italian cheese or Parm (optional)

Put 2 tbsp olive oil in a large pan and heat over med-hi. Add onions and sautee over med until soft and translucent. Add garlic and sautee another minute or so.
Spread this mixture in the bottom of a baking dish (I used a shallow tart dish).
Starting in the center, arrange the tomatoes and zucchini (is it okay if I say "artfully?") in a spiral, keeping them in tight, until the dish is filled. You might have a couple of small pieces of zucchini left, and you can add them to the center or use them for something else.
Chiffonade the basil and chop the rosemary and sprinkle over the top. Drizzle the rest of the olive oil over and add salt and pepper.
Cover with foil and bake at 400 for 20 minutes. Uncover and bake for another 40 minutes. If using, add the cheese and put back into oven for a few minutes until melted. I did not use the cheese and it was still amazing!


** update: Made this again with my new mandolin and it is still freaking amazing - even when you cook it like you're supposed to.

CYT Vanilla Cupcakes

As mentioned, here are the Cook Yourself Thin Cupcakes. My friend and coworker Lizzie came across this show and was an instant fan. She bought the book immediately, sent me the link and has come down to talk to me about recipes she's seen a few times. Last week she surprised me with my own copy of the cookbook and I can't wait to try out some of the recipes. They're no brainers, but they sound excellent. Lizzie made dinner for us the other night using some of her recipes from the book and it was fab.

Frosted Vanilla Cupcakes
Frosting
2 large egg whites
1/2 cup sugar
Pinch salt
1/2 teaspoon vanilla extract
Finely grated zest of 1/2 lemon
3 tablespoons unsalted butter, chilled and cut into cubes

Cupcakes
1 1/4 cups AP flour
2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup sugar (dare you try sugar substitute?!)
2 tsp vanilla extract
1 1/2 cups coarsely shredded peeled zucchini (about 2 small)

Frosting

1. Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl.
2. Set over (not in) a pan of simmering water.
3. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
4. Remove the bowl from the heat.
5. Using a handheld electric or standing mixer, set on high beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
6. Beat in the lemon zest, and add the butter cubes, a few at a time, beating until the butter is almost fully incorporated after each addition.
7. Beat until smooth – once smooth, take care not to over beat, or the mixture will get lumpy.
8. Let frosting set and cool in the refrigerator (at least 30 minutes) while making the cupcakes.

Cupcakes

1. Preheat the oven to 350˚F.
2. Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.
3. In a bowl, whisk together the flour and baking powder; set aside.
4. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld electric or standing mixer until thick and light colored, about 4 minutes.
5. Beat in the zucchini on medium speed until fully incorporated.
6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating.
7. Use a 1/3 cup measure to spoon into the muffin cups.
8. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes, turning the pans midway through baking.
9. Transfer cupcakes onto a wire rack, and cool completely before icing with the chilled frosting.

Zucchini Bread

While we're talking zukes, who doesn't freak out over a scrumptious slice of zucchini bread? No one I know!!! Well, once you've convinced them to try it if they're all veggie averse. Next experiment might be a recipe for white cupcakes that's been healthified by using zucchini to moisten the batter rather than oil. Even I am skeptical, but I'm willing to give it a shot.

Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups white sugar
2-3 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

To healthify this one or just jazz it up, you can do the old applesauce (oooh, or cinnamon applesauce!) in place of oil trick (I'd only do half though - if you try to go with NO oil you won't be that pleased with your results), and try adding other favorite dried fruits or coconut, additional spices like nutmeg, and even chocolate chips. Mention of streusel topping ran rampant on the review boards, but since I'd be trying to go healthy with this, I'd personally skip it.
Many of the reviewers on Allrecipes suggest using more zucchini than is originally called for - up to as much as a full extra cup in fact.
A vegan chimed in as well, suggesting substituting 3/4 cup of applesauce for the 3 eggs and using whole wheat pastry flour instead of white flour, and then just using 3/4 cup of oil because of all the applesauce (she used safflower). I am certainly going to go with the whole wheat flour.
So many options!!!

07/05/09 UPDATE *******
2 c wheat flour
1 c AP flour
2 tsp cinnamon
1 tsp allspice
1 1/2 c sugar
3/4 c apple sauce
1/4 c Canola oil
1 c toasted walnuts & pecans, chopped

* half of this batter went into a loaf pan

With the remaining batter, I halved that again and to one portion added 1 tsp orange juice (freshly squeezed - I wanted zest too but don't have a freaking zester, can you believe that crap?); to the other portion I added one quarter of a Granny Smith apple, chopped small. I put these into mini muffin tins and topped the orange side with vanilla sugar, and the apple side with cinnamon sugar. And crossed my fingers because I know baking is finicky and I completely screwed with the recipe above. . . .
The minis were done in 20 and I let the loaf cook for another 40.
The orange version wasn't orangey enough for me, so I made up a quick glaze using freshly squeezed orange juice that I cooked down with a pinch of vanilla sugar, and then, because I have NO icing sugar in my house, but luckily some Pillsbury vanilla frosting, a good glop of that until I had a nice smooth and thin orange glaze. I drizzled this over the top and called it done.

Fried Zucchini Blossoms

Is it zucchini blossom season yet?! Ever since I had my first zucchini blossom at Delfina I've lusted over these. Theirs were stuffed with ricotta, but come on, how can you not use goat cheese? Luckily Giada is with me. Now I just have to figure out where the hell to get them - the ones at the farmer's market have been weensy and few and far between.

Fried Cheese-Stuffed Zucchini Blossoms
1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Cook's Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter.
SJE's Note: Also, I hear the male blossoms are the way to go.

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.

Carbonara

So I was hanging out with Jamie Oliver this weekend - in my bed if you can believe it! (Yes, fine, he was on tv, I was in my bed, whatever spoilsport.)
The point is, Jamie was making carbonara, which is a pasta dish I've never made. As a kid, I didn't like peas believe it or not, so it never really called out to me. As an adult, I don't really like to be fat, so I avoided it still. But Jamie, as he does, made it look so damn easy and delicious, and fresh, and somehow healthy, that I had to give it a shot. My recipe, thrown together as most of my recipes are: one part actual recipe, one part, "I think this is what I remembered him doing. . . approximately," turned out really really well if someone's three helpings are any indication (don't look at me, I only had one).
Penne ala Carbonara - serves "2"

• whole wheat penne pasta - enough for 2 people; feel free to ignore petulant comments about it being "so little" - it'll be plenty, even for three helpings it seems
• 1 small yellow squash - Jamie said to, "Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne," so I did
• 7-8 cremini mushrooms, sliced
• 5 stalks of broccolini
• 1 clove of garlic, diced
• 2 oz chopped pancetta
• 2 egg yolks
• parmesan cheese - a handful
• olive oil
• TJ's ff 1/2 & 1/2
• red pepper flakes
• s&p

Again, this is a TJ's meal. The prechopped pancetta is a godsend, and they almost always have my beloved broccolini, and well, everything else.

Get the pasta water going, salt it, cook it, etc. You know the drill - but it'd be perfect if the pasta was done right around the same time as the sauce. Be sure to reserve a bit of the cooking water in case your sauce needs thinning.
I tossed a small glug of olive oil into a pan and let it heat up, then added the pancetta. Once it was maybe half way "done" I threw in the garlic and kept chopping all the rest of my veggies, then threw them in as well. This I let cook until it was all just tender and took it off the heat.
If I was smart, I would've started the sauce as soon as I put the veggies in, but I forgot.
So if you try, you'll need to multitask - keeping an eye on the pasta, the veggies, and creating the sauce.
Get your yolks into a medium sized bowl and add a handful or so of the parmesan cheese and whisk. Get it all stuck in the whisk and realize you also need to add the 1/2 and 1/2. Do so, and whisk some more - you can also add olive oil if you like. I only seasoned with pepper since (Jamie and) I think there is plenty of salt in the pancetta and cheese, but that's up to you. I'd wait until the very end on that however. Get the sauce into the still hot (but off the heat) pan of veggies and stir constantly so the egg can cook. Because I waited, I put the heat back on low and stirred for a while to be sure the sauce was cooked through, and tossed in a little pinch of red pepper flakes, you know, all BAM! like.
If you have not taste tested at this point, and there is no royal taster to do so for you, grab a nibble and decide on seasoning and doneness. Drain the pasta, adding a bit of the cooking water to the sauce to thin if needed. Add the cooked pasta into the pan with the sauce and veggies and stir to coat.
If you're planning on leftovers, you may want to put them away first, before serving any hungry people. If you just did it for two, you're good to pig out.