Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds

Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds
Photo by Preston - Schlebusch

Ingredients

  • 2 tablespoons toasted until they puff
  • 2 tablespoons toasted until they puff
  • 1/3 cup small basil leaves (preferably Thai) or larger leaves
  • 2 tablespoons chopped green (hulled) pumpkin seeds
  • ¼ cup fresh basil (preferably Thai)
  • 1/8 teaspoon black pepper
  • ¼ teaspoon kosher salt
  • + 18 more ingredients
    • 1 deep-fat thermometer
    • mandoline or similar manual slicer such as a Japanese (Benriner)
    • 1 pound assorted baby summer squash
    • 1 tablespoon heavy cream
    • 12 male squash blossoms with stems(not with baby zucchini)
    • 1 cup water
    • 2 tablespoons mild extra-virgin olive oil
    • 6 cups vegetable oil (preferably canola or grapeseed)
    • 1/8 teaspoon black pepper
    • 3 ounces mild fresh goat cheese
    • 2 teaspoons olive oil
    • 1 tablespoon shallot
    • 3 cups small cherry tomatoes (preferably Sungold)
    • 2 tablespoons green (hulled) pumpkin seeds
    • ½ teaspoon kosher salt
    • 1 tablespoon rice vinegar (not seasoned)
    • 1 cup all-purpose flour
    • ¾ teaspoon kosher salt

Preheat oven to 250°F. Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan. Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours. Transfer pan to a rack to cool. Stir together goat cheese, cream, pump...

View full recipe at Epicurious

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