8.04.2008

Market Bounty: Squash Blossoms

I picked up four squash blossoms ($2) at the Penn Quarter FreshFarm Market last week, stuffed them with mozzarella from Blue Ridge Dairy, dredged them in egg, flour and a little cornmeal, and fried 'em. I've also spotted some at the 14th and U market.

What's your favorite way to prepare squash blossoms?

10 comments:

FoodieTots said...

Last week I made Oyamel's goat cheese stuffed blossoms, and this weekend I stuffed them with Blue Ridge's ricotta, prosciutto and oregano and fried them in cornmeal. I'm in love with squash blossoms.

Joshua said...
This comment has been removed by the author.
Josh said...

Same here. Cornmeal in the batter is a must...and I like to add a bit of white wine for acidity and brightness. For stuffing, I use formage blanc and a bit of thai basil.

In the veggie doldrums of summer, blossoms are a great find.

Food Rockz Man said...

Anyone do anything with blossoms besides stuffing and frying them? I love cheese-stuffed fried blossoms, but I'd like to find something else to do with them?

Also, Josh, veggie doldrums? Are you teasing? It's feeling more like veggie nirvana to me this time of year.

Amanda said...

foodietots - the Oyamel recipe looks delicious. Did you happen to score the recipe for the squash blossom soup they were serving that day at the market?

which brings me to ...
food rockz man - I would absolutely make Oyamel's squash blossom soup if I had been smart enough to grab the recipe at the market. A nice break from the stuffed and fried. The flavor was really nice.

Anonymous said...

I was at the Source last week and they served theirs stuffed with foie gras. It was decadence.

Anonymous said...

Sorry, not the Source, West End Bistro. Although, I was at the Source also. So easy to confuse these celeb chef places. :)

FoodieTots said...

Amanda - I did get the soup recipe. Will email it to you.

Food Rockz Man - At Mio a few months ago, we had some stuffed with baccala, then fried. The Oyamel recipe calls for baking instead of frying, which really lets you get the pure flavor of the blossom. Plus it's much lighter that way.

Anonymous said...

I love these things! I love the italian fiore di zucco stuffed with taleggio...
But as for a different route--on Sunday I had squash blossoms in scrambled eggs and cream cheese at the Tabard Inn. quite tasty and a pleasant divergence form the usual fried style.

Anonymous said...

I have stuffed them with fresh ricotta and pine nuts.

My fruit guy said he stuffs them with rice.