Just dropping in to let you know that over on MediterrAsian.com we’ve published a sushi hand roll recipe, and we’ve included step-by-step photos to make the rolling process easier. Sushi hand rolls are healthy and very flavorsome, so if you’ve never made them before you’ve got to give it a try.
Here’s the link.
One of the happiest memories of this summer (and every summer) has been the sight of bright yellow zucchini and squash blossoms, in the farmer’s markets, in neighbors’ backyard gardens, and on the menus of local eateries.
Of course, summer’s almost over, and the season is pretty fleeting for zucchini blossoms (I really should have posted about this earlier), but if you’re lucky enough to get hold of a few, you should definitely seize the opportunity. I especially love the stuffed blossoms that you find at Italian restaurants (or even better, from Italian grandmothers)…the juxtaposition of delicate flower petals and savory filling is just so intriguing.
While zucchini blossoms may seem exotic to some, they’re actually quite easy to prepare at home and are wonderful as an elegant appetizer or perhaps a little something to garnish a pasta dish. Here’s a simple recipe, for savoring that last golden taste of summer.
Ingredients:
Coating:
Filling:
Soak the sun dried tomatoes in a small cup of hot water for 30 minutes. Remove from the water and roughly chop. Place tomatoes and lemon juice a bit at a time in a food processor with the goat cheese, pulsing until well blended and the flavor is satisfactory to you. (A good alternative filling: Start with Guilherme’s easy spinach ricotta pâté as a base, using additional ricotta to thicken mixture as necessary.)
Combine the flour with a few good shakes of salt and pepper and blend well. Pour out some of the flour mixture onto a clean dry plate.
Gently rinse and dry the zucchini blossoms, removing the stamens and pistils carefully (You may find that using tweezers helps, otherwise just be patient). Spread petals slightly and spoon a small amount of filling mixture into each blossom, or squeeze from a plastic bag with a corner snipped off if it is easier for you to fill it that way. Leave enough room at the top of each blossom to twist it closed (See above photo). Once blossoms are filled and sealed, dip each flower into beaten egg and roll gently in the flour mixture until lightly coated (If you find you’ve made too much filling, just save it to toss with pasta or spread on bread or crackers). Add a couple of tablespoons of olive oil to a large pan to heat (medium high). When the oil is hot enough, carefully place blossoms in the oil a few at a time with a slotted spoon, turning until each is golden and just lightly crispy. Drain on paper towels and serve. Enjoy!
With the recent Easter holiday, many of us now have extra hard boiled eggs in the refrigerator, and making deviled eggs is a great way to use them up. I always think of deviled eggs as a “festive” food, as I associate them with parties, picnics, good times and good friends. My dear friend Stef (who is a good egg) makes a fabulous deviled egg for cocktail parties with pals. But who needs to wait for a party to make deviled eggs? They are fun to make and eat any time.
Food historians say that the deviled egg dates back to early Roman times, when boiled eggs were served with spices poured on top. Classic American deviled eggs are made with a little mayonnaise blended with spicy ingredients such as mustard, cayenne pepper or paprika. (That’s where the “devil” comes from.) However, the name has long been used to describe any sort of stuffed egg, which doesn’t necessarily have to be spicy.
As an alternative to the classic version, I’ve replaced the mayonnaise with Greek yogurt and silken tofu for Mediterranean and Asian inspired deviled eggs. Both ingredients work wonderfully to add moisture and texture to the egg filling, and are a nice change from the traditional recipe.
(Makes 6 servings)
Ingredients:
Directions:
Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl. Using a fork, mash yolks with the yogurt and mix well. Mix in the feta cheese, chopped olives, and fresh thyme leaves. Spoon mixture into each egg cavity. Keep in the refrigerator until ready to serve—they taste even better after the flavors have set in the fridge for a while.
(Makes 6 servings)
Ingredients:
Directions:
Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl, then mash yolks with the tofu, miso paste and mirin. Mix in the chopped scallions, shredded crabmeat, and shiitake mushrooms. Season to taste with sea salt. Spoon mixture into each egg cavity. Store in the fridge until ready to serve.
Enjoy!
