Category: Produce

Fried Squash Blossoms…Tasty and Beautiful

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I remember when I first heard about fried squash blossoms. It was many years ago and my roommate Anita was going on about how fabulous this Italian woman’s fried flowers were in her recent travels. Having no foodie point of reference on them, I thought the concept of eating fried flowers was kind of gross. Boy was I wrong. As my tastebuds  became more sophisticated, I see the charm in this beautiful delicacy nature offers up from the Zucchini plant. I love the scene in the movie Eat Pray Love where Julia Roberts character shares a meal of fried squash blossoms while learning Italian from her tutor. They camera zooms into them cutting into the juicy  and cheesy fried treat and it looks so delicious.

These days I’m trying to launch my own off premise catering services, and have been having some great success. So while shopping in a restaurant supply depot for supplies to test for an upcoming event , I came across a large clam shell of squash blossoms in the produce section. I knew I wanted to stuff them with a spiced and herbed goat cheese and devour. I worked for a chef who bemoaned the fact that people fried them and preferred them in their raw state. There is a lot you can do with them, but fried is always good.

I am not a huge fryer but lately have been playing around with fried items, as I find they go over well at parties both large and small. I wouldn’t offer up these fried blossoms for a huge event , but say a dinner for no more than ten people as a starter . I find using club soda for me when frying, makes the batter pure perfection and provides a real crunchiness almost like a tempura . My new favorite secret ingredient is a Eastern European spice and vegetable blend you can find throughout Chicago called Vegeta. I throw it in everything from soups to eggs as a great flavor enhancer. Vegeta worked really well in this recipe. So those are my tricks or trucos. Also if  you want perfection and less mess, use a piping bag to stuff your flowers. Your work will go quicker.


Fried Squash Blossoms...Tasty and Beautiful
 
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Fried Squash blossoms stuffed with goat cheese.
Author:
Recipe type: appetiser
Serves: 4-6
Ingredients
  • For the Stuffing
  • 1 egg lightly beaten
  • 12-18 zucchini flowers ( some may be larger or smaller)
  • 6-8 oz of goat cheese depending on amount / size of zucchini flowers
  • ¼ cup grated Parmesan
  • a dash of grated nutmeg
  • 2 teaspoons dried or fresh chives
  • 2 tablespoons Vegeta * optional
  • salt and pepper to taste
  • For the Batter
  • ½ cup all purpose flour
  • 2 eggs lightly beaten
  • 4 tablespoons cold club soda
  • Olive Pomace Oil to fry
Instructions
  1. Batter
  2. In a small bowl mix , beat the 2 eggs.
  3. Gradually add the flour to incorporate.
  4. Then add the cold Club Soda.
  5. With a wire whisk, mix until batter is smooth and not lumpy.
  6. Set aside and allow to sit.
  7. Gently clean your zucchini flowers and remove the stamens inside which cause bitter taste. Be careful as to not soak or wilt your your flower.
  8. Pat dry any moisture.
  9. In a bowl mix / cream your cheeses and spices with the 1 beaten egg.Mix completely until you have smooth incorporated mixture that is thick enough to pipe. If mixture is too runny add more goat cheese.
  10. Place mixture in a piping bag with tip.
  11. Carefully open and pipe goat cheese mixture into each blossom leaving enough room at the top to twist the ends close.
  12. Prepare your fry pan or deep fryer with enough oil to fry.
  13. Wait until oil is ready by dropping a bit of batter and watching to see if it sizzles and bubbles. Heat should be medium high.
  14. Drop each blossom into the batter and then into the hot oil. Turn after a minute or two to cook the other side. Blossom should be golden and crispy and heat should be high enough but not not too high. Careful in frying and turning as to not loose the cheese stuffing.
  15. Remove with a slotted spoon and transfer to a dish lined with paper towels to absorb excess oil.
  16. Sprinkle with salt while hot and serve.
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Homemade Curry Ketchup

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Ketchup gets a bad rap. People abuse it to mask sub par food, or load it onto junk food. I mean can you imagine a burger without it? And lets not even mention the sugar content or high fructose corn syrup in most commercial brands. I have always liked ketchup, but wasn’t the type to quickly reach for it to drown everything on plate.However , when Certain Someone first took me to his house in Germany, I fell in love with Curry Ketchup. It’s a German thing and when you go, you must have a Currywurst. Your taste buds will thank you. Needless to say every time we go, or Certain Someone goes, I bring back huge bottles of the stuff.

The other day I catered an event and still had a few leftover very ripe  tomatoes that needed to be used quick. In addition, my organic delivery service gave me a large bag of tomatillos, those small green tomatillos that are covered in a protective leaf covering, and used in Mexican food. I wanted to use them all together and immediately ketchup came to mind. Now if you cant get tomatoes, don’t worry, just use the tomatoes you have on hand, or add some regular green tomatoes for a kick.  Enjoy the freshest, natural taste you can imagine making your own ketchup. Your body will be grateful and your loved ones will appreciate the taste and effort.


Homemade Curry Ketchup
 
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A ketchup with a spicy curry kick.
Author:
Recipe type: condiment
Ingredients
  • 2-2½ pounds ripe tomatoes ( can mix red, green, tomatillos) cut into quarters. Do not peel.
  • 2 tablespoons apple cider vinegar
  • ¼ cup light brown sugar
  • 1 inch fresh ginger peeled and chopped
  • 2 tablespoons curry powder
  • 2 Black Cardamon pods
  • 3 Star Anise
  • 3-4 cloves
  • 2 dried Thai Chilies
  • 1 teaspoon onion powder
  • Salt to taste
Instructions
  1. In a heavy bottomed sauce pan, add quartered tomatoes, and all the spices, vinegar.
  2. Turn heat to medium high to get a simmer.
  3. Reduce heat to lowest setting and slowly cook for approx 1 hour . The ingredients should break down and start to liquefy. Be sure to stir often to prevent sticking and burning.
  4. Take a fine wire mesh strainer or a food mill and strain the mixture into a bowl. Be sure to press and extract all the liquid and pulp, while leaving the skins, and spices the strainer.
  5. You should have a thick like sauce. If not thick enough add the strained sauce to a sauce pan and continue to reduce until thickened to the right consistency. Be sure to stir often.
  6. Pour into a clean glass jar and allow to cool.
  7. Refrigerate and use within 2 weeks.
  8. Make approx 2 cups.
Notes
Keeps 2 weeks refrigerated. You can adjust the spices to make more or less heat and spice according to your tastes.
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Jassn Ceramic Knives Giveaway and Vegetable Fried Rice

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Last spring I had the pleasure of meeting with representative of Jassn Ceramic Knives at the International Housewares Show. Over the months we started a dialogue. The whole use of Ceramic Knives is new to me. Admired form afar, but never had the opportunity to try them, let alone own them. As a food blogger, I admit I have a lot of knowledge about food related items, but still have so much more to discover and learn. Mikal was kind enough to send me a set and we talked about how I can spread the word about this great company. Whats sets Jassn apart for me from other ceramic knives is the sheer beauty. As a visual person I was blown away by the beauty of the knives. Particularly , this set called the Four Seasons.

Beautiful, strong and tough.  I was an added bonus to know that ceramic knives have a longer longevity than other knives, stay sharper, and are just below a diamond in hardness. They wont interact with your foods, absorb odors, and are non porous. All wins for when you work in the kitchen.Ceramic knives are to used only for fruit, vegetables, and fish without bones. I decided to give my knives a whirl while chopping vegetables for a delicious vegan fried rice.

Here is the recipe as promised for the Vegetable Fried Rice.

In addition I will be offering a giveaway to my readers for a 5 inch ceramic  Jassn Knive with a $45 MSRP. Please leave a comment and spread the word. I will chose one winner July 10, 2011.

 

All of my readers are eligible for a 15% discount for purchasing Jassn Ceramic Knives . Use the discount code coco-cooks.Click Here.

 

Vegetable Fried Rice
 
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A Vegetable based Fried rice. Fried rice varies within the Asian and other communities. Its a great way to use whats on hand or leftovers. No hard and fast rules here, except the rice must be at least a day old, and refrigerated.
Author:
Recipe type: Entree , Side
Serves: 2-4
Ingredients
  • 2-3 cups of cooked rice ( 1 day old or more, refrigerated)
  • ½ cup sliced cabbage
  • ½ cup died carrots
  • ½ cup zucchini
  • ½ cup onion
  • ½ cup mushrooms
  • 1-2 cloves minced garlic
  • 2 eggs beaten
  • ⅛ cup Soy Sauce
  • 2 tablespoons vegetable oil
  • 2 tsp Fish Sauce to finish
Instructions
  1. In a separate skillet fry your beaten egg and set aside. Slice into slivers.
  2. Heat wok or skillet with the 2 tablespoon vegetable oil. Add onions and cook until almost translucent.
  3. Add zucchini, carrots, mushrooms, garlic, cabbage. Cook until softened.
  4. Crumble cooked refrigerated rice until loose, and add to pan with vegetables.
  5. Stir until vegetables and rice are mixed.
  6. Add cooked egg.Stir in.
  7. Add Soy Sauce and cook a few more minutes.
  8. Finish with Fish Sauce . Cook 1 minute and remove from heat. Serve hot.
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Apple Onion Jam Made with All Natural Sweetener Xyla

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Xylitol….Sounds like a chemical doesn’t it? That’s what I thought and at first and ignored the request to review Xyla from Emerald Forest. Come to find out Xylitol is all natural, derived from fruits and vegetables, and is actually good for teeth. Imagine less cavities with this sweetener than from sugar! After two gum surgeries this year I am all over that fact! Xylitiol is popular in Europe and has been used extensively in chewing gum and toothpaste production for a while. But best of all  it has a low glycemic index and can be used just as you would sugar, part for part. Thereby, making it safe for diabetics.Baking with Xylitol is a bit trickier but can be done. Products may be dryer and wont caramelize or brown. So a baker may need to add more butter, liquid, xantham gum or lecithin.Also Xylitol doesn’t react with yeast, causing it to rise, when bread baking. It can , however be even be grounded up and used as powdered sugar.

So naturally canning season is coming around, and I would rather can than bake in this heat. I was curious how Xylitol would perform in a jam or jelly. I haven’t been having the best of luck with jams or jellies, and maybe this would be a complete waste. But its all about learning from your mistakes. Yet, this wasn’t a mistake and never have I had a thicker jam/jelly without using pectin . I guess the two apple cores I added helped along with the lemon juice. But I loved how the Xylitol liquefied and then boiled down to a thick consistency.  I had some onions and apples  and wanted a savory jam to use for sandwiches or appetizers. The result is a bold savory sweet flavor that would be awesome with duck, chicken,turkey, or pork based sandwiches or quesadillas  . What I love the most is that its fewer calories than sugar, yet still sweet. One pound of Xylitol  produced a small batch of 2 pints, you can multiply this recipe easily.

* Note :

After refrigeration with an open bottle, I’m noticing some crystallization and hardening. I still used it as a spread in my  hot sandwich and it was fine. So keep at room temp on shelf if unopened. If opened , expect for it to crystallize. But upon heat , etc, it should be fine.

Apple Onion Jam Made with All Natural Sweetener Xyla
 
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A sweet and savory jam made with the low glycemic , but all natural Xylitol.
Author:
Recipe type: Jam, Condiment
Ingredients
  • 1 onion chopped fine
  • 2 apples chopped ( save cores to add)
  • 2-4 cloves garlic chopped
  • 1 lb Xylitol
  • 2 tablespoon mustard seeds
  • 4 cloves whole Allspice
  • Juice of half lemon
  • 2 tablespoons water
Instructions
  1. In a heavy bottomed pot, add chopped apples, cores, onion, and garlic.
  2. Add 1 lb Xylitol.
  3. Add water and lemon juice.
  4. Add mustard seeds and Allspice.
  5. Mix up .
  6. Heat on medium high until Xylitol starts to melt within the liquid and starts to boil.
  7. Reduce heat and simmer on low for approximately 45 min or until onions and apples are candied, translucent and liquid has been reduced.
  8. Remove apple cores.
  9. Remove from heat and process for 5 minutes in a water bath in sterilized jars and lids.
  10. If you don't process refrigerate and use within the next few weeks.
Notes
Small batch, makes two pints. Can be multiplied easily.
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Pork Belly Buns or Bao…Dim Sum Treats

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One of the favorite dining experiences of Certain Someone and I, is going to China Town on a Sunday and indulging in Dim Sum. The tasty assortment and nibbles are endless and satisfying. Another added bonus is that is doesn’t cost us a fortune.  I love any sort of steamed bun or bao and normally have purchased them frozen. I finally decided to make my own after finding some pork belly in my freezer. Brainstorming on what to do with my hunk of rich meat , I thought back to last December and a long weekend in New York City. Certain Someone had purchased tickets for his favorite band Rammstein, an industrial metal German band known for intense pyrotechnics. This was their first concert in the United States in 10 years  to test the waters. It was so good that they are now on tour in the US. Anyway, as I’m normally in charge of the food recommendations. I was dying to go to the famous Momofuku Noddle Bar. The hype over the years was huge and I wanted to see what all the fuss was about. They don’t take reservations there except for the fried chicken. So we taxied over and waited  in line for approx 30 minutes on a Friday night. If it was any longer Certain Someone would have walked. But he was a good sport and we waited for the surprisingly short duration. Finally two spaces opened up for us at the bar. Tight ,noisy , and nor very intimate. But I was there for the food. Our server /bartender was very hospitable to us and Certain Someone ordered a nice selection of items. Was it good? Yes. Was it an epiphany , not so much. Was it expensive for what you got, yes again, with all the drinks thrown in as well. Compared to the venues we have gone to in various Chinatowns,we were paying for the scene , more than the food. In the end , we are the types who prefer a more low key , non pretentious place that gives more value for the price. But I can say been there , done that. If the place wasn’t so loud, small and had better seating, then maybe I would view the whole experience differently. Its hard to enjoy a meal cramped up , elbow to elbow on a high chair at the bar, with your backs against the cold new York winter air.I do need to visit David Chang’s other venues .

So I decided to make my own buns for way less money. Be prepared to dedicate a better part of your day to these. Some aspects can be pre made , thereby making it an excellent appetizer for parties or summer cookouts coming up. The most intimidating piece of this for me was the bun/bao, as Chinese pastry has always mystified me. You can dress the buns up in a myriad of ways. I love various Asian influence like pickled vegetables and maybe some spice to offset the rich fattiness of the pork belly. If you don’t like pork, try roasted chicken or duck with the crispy skin left on. Shrimp or beef works too. I made quick pickle of julienned Daikon radish and carrots, sliced some cucumbers, green onion, and cilantro.  Add a slather of Hoisin and you are in for a treat.

I followed this recipe from Gourmet’s Diary of a Foodie , but made some changes in the dough as I didn’t have dried milk in my pantry. I substituted 2 tablespoons  heated whole milk to the 3/4 ( less 2 tablespoons ) of water. The dough turned out beautifully. If you need more flour or liquid, add it slowly until the dough forms a nice ball while kneading.

Next time I’m going to make my own brine with some aromatics like star anise and garlic, and peppercorns. Or I may just add them to my braising liquid for a more luxurious flavor.

For the quick pickle, I didn’t soak my vegetables in salt water overnight, as normal picking recipes call for. I just heated 1 part sugar to 1 part white vinegar, a start anise and dried Thai chili to a boil and plunged my vegetable in . Remove from heat immediately and let cool submerged in  the liquid. Refrigerate until ready to use.

Warning…These bao are quite filling and somewhat addictive. But I suspect the whole family will love them. Try various proteins as filling choices, and have yourself a little Bao party with all the fixings.