Tuesday, July 12, 2011

These are a few of my favorite things

United Colors of Benetton trays at Tuesday Morning! I screamed when I saw these and blocked the isle so I could lay them out for a photo.

Live music at our neighborhood pizza joint! 

Awesome napkin rings that were on sale. I actually had a dream about them the night before! I swear!

The perfect pair of linen pants for my child made by a friend.

Lilypad blooms that my husband picked for me on an early morning fishing trip.  

Homemade crema ice cream made by a very talented friend

Unique and beautiful flowers from Dolly Farms at the farmers market 

Vibrant red tomatoes from Butler Farms at the farmers market

The most beautiful and delicious heirloom tomatoes from Robert Arender at the farmers market.  We smoked one and made a vinaigrette.  So good!

And one of my biggest cooking accomplishments... 
I bought beautiful zucchini blossoms from Jonathan and Sevanna of Amorphous Gardens, I stuffed them with a goat cheese mixture and fried them.  They were so delicious and light.  I got the idea from Jonathan and Sevanna and the recipe from Giada!
Mine were, by no means, as beautiful as Giada's, but I can bet they tasted just as good.  You've got to try it!

{Recipe courtesy Giada De Laurentiis}

  • 1 cup all-purpose flour
  • 1 cup sparkling water
  • 3/4 teaspoon kosher salt, plus extra for seasoning
  • 1/3 cup (2 ounces) goat cheese, at room temperature
  • 2 tablespoons (1 ounce) cream cheese, at room temperature
  • 2 teaspoons heavy cream
  • 1 tablespoon chopped fresh basil leaves
  • 1 green onion, finely chopped
  • Freshly ground black pepper
  • zucchini blossoms* see Cook's Note
  • Vegetable oil, for frying
  • Serving Suggestion: serve with your favorite marinara sauce or vinaigrette
  • Cook's Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter.


In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
Season with salt and serve with your favorite marinara sauce or vinaigrette.

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