Squash Blossoms in the Sunday Market Means Summer is Here
Served in Italian restaurants, squash blossoms are usually stuffed with cheese and fried. If you love them that way, hopefully you have enjoyed Nancy Silverton's delicious squash blossoms with ricotta at Pizzeria Mozza .
For those who want to make them at home, stop by the Sunday farmers market at Swarthmore Avenue where John Sweredoski is selling bright neon yellow squash blossoms. The blossoms are beautiful enough to be displayed in a vase or placed behind a woman's ear to sexy effect.
The thing about frying them at home is that they are messy to prepare and if you are watching your calories, frying is not the most caloric-sensitive way to go.
As an alternative, consider sauteing them with other vegetables to make a risotto main course.
Risotto can be intimidating and a bit of work because you have to stand over the pan, stirring as you add the liquid so the rice doesn't burn.
No getting around that, but if you have the radio on and you're listening to NPR or Lady Gaga's new album, standing at the stove isn't so bad.
At the Sunday farmers market, I could have chosen any number of fresh vegetables to use for the risotto: tomatoes, asparagus, peppers—red, yellow, orange or green—carrots, onions, kale or spinach.
To go with Sweredoski Farms' blossoms, I decided a simple saute of shiitake mushrooms, onions, garlic and baby zucchini would be good.
The recipe on my site, Men Who Like to Cook , works just as well for risotto or pasta.
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Even with all the June-gloom in the Palisades, the arrival of squash blossoms heralds summer's return. By David Latt | Email the author | 7:41am Served in Italian restaurants, squash blossoms are usually stuffed with cheese and fried.
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The equivalent of Southern sweet tea in Thailand, it is a strong brewed black tea with spices such as orange blossom and star anise added. The tea is sweetened with sugar and poured over ice with cream or coconut milk on top.
There's the same squash blossom pizza. The blossoms are left bare, free from the stuffed and fried confines of most other restaurants, resting alongside cherry tomatoes and mounds of melted burrata. When we find a bite that combines zuchhini,
75% from their Smoked Trout pâte with Pickled Red Onion and Capers on Crostini ($8) from Sunday, June 12th through Sunday, June 19th. The Beehive will donate 100% of their dessert sales on Tuesday, June 14th. Bondir, Cambridge.
Cooking & Entertaining with Leah: Fried Onion Blossom
I believe this is also called the "awesome blossom" in some strip mall steakhouses across the country. If you are a fan of Buffy the Vampire Slayer, you know that Spike, a terrifying centuries-old vampire, loves to snack on bloomin' onions, in between murders, of course. Regardless of that bit of pop trivia, this is fried, salty, and delicious! Place the onion in a bowl with enough boiling water to cover it and leave for 5 minutes. The sections, or petals, will begin to open. Remove the onion from the water and immerse into ice water, which will further the opening. Drain well by turning upside down on paper towels. Put flour into a plastic bag, add the onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover.
by : From Leah's Blog: Fried Onion Blossom : From ... 
From Leah's Blog: Fried Onion Blossom Fried Onion Blossom - Bookshelf
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How to Make a Fried Onion Blossom - Video
Make a fried onion blossom, the classic appetizer.. Watch Video about FoodDrink,Food,Drink by Metacafe.com
