| We include the recipe for Chef Jamie West's demo below.
THREE CHEESE STUFFED SQUASH BLOSSOMS
The Tomato Basil Sauce:
2 Tablespoons, Olive Oil
1/2 Yellow Onion, chopped
2 Cloves Garlic, Chopped
4 Vine Ripe Tomatoes, Core removed and cut into quarters
1 Tablespoon Parsley, Fresh
2 Tablespoons Basil, Fresh
To Taste, Salt and pepper
Heat olive oil in a 2 quart saucepan over medium heat. Add the onions,
garlic and cook until soft, about 8 minutes. Add the tomatoes and cook about
15 minutes or until they are soft. Add in the herbs, season with salt and
black pepper and blend untill smooth. Keep warm.
Squash Blossoms:
8 Squash Blossoms, with the center removed and cleaned
1/2 Cup Ricotta Cheese
1/4 Cup Parmesan Cheese, grated
1/4 Cup Boursin Cheese
1 Egg
1 Teaspoon Parsley, Fresh
2 Teaspoons Basil, Fresh
To Taste, Salt and Pepper
Combine the cheese, egg, herbs, and season with salt and black pepper to
taste. Fill each squash blossom with the cheese mixture 3/4tbs full and
gently twist the ends to seal. Set on a tray until ready to cook.
Tempura Batter:
1 Cup Flour
2 Tablespoons Corn starch
1 Tablespoon Baking Soda
1 cup plus Soda Water
To Taste Salt and Pepper
Combine the dry ingredients. Mix in the soda water to proper consistency. Keep chilled or in refrigerator.
To prepare, holding the stem of the blossom, gently dip each squash blossom
in the tempura batter and drain the excess.
Carefully place into a 350
degree deep fryer and cook until light brown and crispy.
To serve:
Place some of the tomato sauce on a serving plate and then place two of the
cooked squash blossoms on the sauce. Garnish with some herb sprigs and
cheese or as you like. Serve immediately.
Squash blossoms |
Members and guests at the garden |
The gardener: Romando |
Salmon plate |
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Three-cheese stuffed squashed blossoms |
Chef James West |
Fresh ingredients from the garden |
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