six or more squash blossoms
Important collect the blossoms in the morning they curl up as the day goes by. They can still be used after they have curled, but are harder to work with.
a dozen or so leaves from tender greens like Mustard, Arugula and Romaine Lettuce.
6 ounces Creamy Goat Cheese split in 3 parts
2/3 cup Roasted Pine nuts
2/3 cup Roasted Hazelnuts (with pelicles removed, skins rubbed off) chopped
2/3 cup Walnuts chopped
By hand or food processor
3 T spoons minced, fresh Garlic
Fresh Herbs! Basil, Parsley, Cilantro, Fennel whatever you have and whatever you like!
Mix one 3rd of the cheese and one Tablespoon Garlic with each kind of nut add herbs as you please.
3 or 4 fresh eggs whipped
Coconut oil for frying
salt and pepper to taste.
Put a teaspoon or so of stuffing into the blossom and fold petals over dip in egg and fry
simply wrap a leaf up (start at stem end) around a teaspoon of stuffing and dip in egg and fry.
Easy and delicious... Enjoy.
My next workshop will be next Wednesday September 12, 2012 I will cook Green Beans Almondine. Please join me from Noon to 2:00