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At 5pm last Friday night, a wonderful thing happened: the begining of 2 weeks on holiday! I will be in and out of town but still prepared a few posts ahead for you. And if you are stuck at home and work, well go stuff it!
No not in the mean insult way silly! That is the theme for this month’s Creative Cooking Crew: Stuff It! So many options but inspiration struck while at a farmer’s market. Delicate zucchini flowers. I have not worked these much and this was the perfect challenge for this delicate flower. A lighter version than the fried kind, I prepared Baked Stuffed Zucchini Blossoms.
A wonderful recipe found here. The result was a treat and very flavorful. A perfect appetizer for the benginning of an elegant summer meal.
(wiki) The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or to garnish the cooked fruit.
Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers. The stem on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups.