Well, every year we watch the beautiful blossoms come and go on the different varieties of squash and pumpkins in Zim's garden, and I always think that one day, I'll take the time to whip up some stuffed squash blossoms. I have a new cookbook by Staphanie Izard (James Beard Award winner, Iron Chef, Chopped Champions winner, multiple restaurant owner, etc., etc., etc.) that looked intriguing and made stuffed squash blossoms about as complicated as they can possibly get, so I figured if I only take the time to do this once, this is how I'll do them justice ...

Day 1: I picked male blossoms from summer quash, zucchini, Delicata squash and pumpkins and stuffed them with a mixture of cream cheese, mascarpone, crabmeat, shallots, soy sauce, salt and toasted almonds ...


Then I whipped up a base sauce of heavy cream, Greek yogurt, chives and salt ...


And a vinaigrette of lemon juice, soy sauce olive oil, crushed red pepper flakes, maple syrup and garlic ...


I got that far yesterday and ran out of time, so I decided to put everything away and finish this project today.

Day 2: Today, I made a batter and deep fried the stuffed squash blossoms. I layered the chive yogurt sauce on plate, and arranged the fried blossoms on top. Then I drizzled the vinaigrette over the top along with more toasted almonds and chives. THERE!


THAT was easy! I think I've been too busy lately. The sauces were wonderful, but next time, I think I'll cut up some fresh squash blossoms and put them on our salads!

I hope you all are having a wonderful Sunday supper tonight! (I don't even have that part figured out yet!) I hope your lives are a little more relaxed right now and you're enjoying every minute. Let me know what's on your tables. I'd love to hear from all of you.

Back to the rat race, but I'll check back later!
Patrice

Looks awesome Patrice! You've really outdone yourself this time. I know I've said it before but have to say it again, Zim is a lucky man!

You are a sweetheart, Beachcomber! Well, I'm lucky too. In the midst of me trashing the entire kitchen on this project, Zim got out all of his garden cabbage and made sauerkraut! It was fantastic last year and I can't wait for it to be ready! Oh yeah, and he saved me a half of a cabbage and I made a little batch of my Grandma's coleslaw. Hey - that's what we can eat for supper without cooking anything else or doing dishes. We'll just grab two forks and eat coleslaw out of the tupperware!

Whoa, whoa, whoa.

What do you mean "male blossoms"?

I feel like I should be offended by that.

Looks good Patrice, as always!

We had NY strip tonight, with some sort of sweet potato. And BBQ chicken from the grill. I there was some other veggies. Not too shabby here.

I had a couple pieces of crappie before I told my wife they were done.

We had BLT and corn on the cob, a summer favorite. Cherokee purple tomatoes and sweetcorn from the garden.

Too funny, Amspoker! You can steal some male blossoms without losing any squash. The female blossoms can still all get pollinated and each forms one squash. New york strips and BBQ chicken? Definitely not too shabby there! Run some of that over here, will ya?

Ha! That's great, Dan! The trick is to not allow yourself to get completely full before you walk in with the supper on a plate! You can still claim that the cook gets his cut - or that you had to test it to make sure it was safe before feeding your loved ones!

Teepee, that's a classic! Zim and I have had sweet corn every day for at least a week (until today). We had our first garden tomatoes too! Wonderful stuff at your house!

Hey Chickie , what a lovely supper with a different twist ! Im sure it is delicious.

Steak roast rare, with greens and toasted English muffin .

Just had big storms rolling through with lots of rain, cool nice temps ....just the way I like it.

Glad youre home and enjoying the garden's bounty !

Give the chooks a hug for me .

Had a back to school bash down at the church house. Just simple ol' grilled hot dogs, chips, and lemonade for supper. Did send a bunch of needy kids home with the school supplies they needed. What's left over will be donated to the elementary, middle, and high school in the community for those we didn't reach.
As for those stuffed squash blossoms, they look like some mighty fine eating Patrice.

Sounds wonderful, Sharon! The food, the weather, all of it! I'm off to the Lyme doc this week and back to help Mom with stuff, so back on the road again, but I'm taking garden goodies with me to share. Say, I wonder if I can eat garden tomatoes for a couple hours while I'm driving and not slobber all over myself ... I'll give the girls a hug!

Thank you, J Staton! I have a serious craving for a hot dog and chips right now. So simple and so good! Sounds like a great time for a great cause!

Zim...........you’ve made that poor woman feel so guilty about leaving your sorry arse at home.....She had to pull out all the stops ,and come up with a Knock your socks off Dinnah !!........I’d say your plan worked

I hope you're not over there going hungry, Nessy. We'll send some goodies over to you!

Interested meal.
Waiting for a post with a blue bottle cap

Lot of work, sounds good

That food looks too good to eat. Thanks for posting, Patrice.

I am living for that, Bucksnbears. I am counting the days!

Thanks, Tactical!

Thank you, Run! It feels like I've been away too long.

One of my favorite salads...Cukes-Tomato-Feta Cheese..with Christie’s Greek Dressing....and grilled chicken

Looks good Nessy.
Wife is out of town again so I had a left over cob of corn and chips with cheese spread.
She did phone in though and she and her mom went to an upscale Italian restaurant.
Looks like liver and onions again for me tomorrow.

Zim

Patrice,

that looks AWESOME!

when I was growing up, my best friend's Mom (& Dad, too!) were second generation American from Italy.

they had a specific, funny name for that dish...started with a "G"...any idea?

Yah making room for your mother in law ?