Fried Zucchini Blossoms

INGREDIENTS

10-12 zucchini blossoms

¾ cup ricotta cheese

½ cup grated feta cheese

½ teaspoon lemon zest

1 tablespoon hot water

1 cup flour

1 cup club soda

Pinch of kosher salt

Pinch of finely ground black pepper

1 cup grape seed oil for frying

METHOD

In a small bowl, using the back of a fork, whisk together ricotta and feta cheese, lemon zest, hot water, a pinch of salt and pepper until smooth. Spoon into a plastic freezer bag and push filling into one corner. Snip off the end of the plastic slightly so the filling can stream through.

Carefully open each squash blossom and pipe in about 1-2 tablespoons of filling into the center. Close together petals and gently twist at the top to seal. Repeat with all blossoms.

In a medium bowl, whisk together flour and club soda and season with a pinch of salt. 

In a large sauté pan, bring oil up to about 300 degrees F over medium heat. Oil should begin to shimmer when ready to fry.

Dredge each blossom in batter and shake off excess.

Carefully place each blossom in hot oil and fry for a few minutes on each side until golden brown. Remove from oil using a slotted spoon or spider and place on a plate lined with paper towel.

Sprinkle with a pinch of salt and serve immediately. 

Caramelized Onion Tart with Triple Cream Mild Blue Cheese, Pine Nuts and Sage

INGREDIENTS

1 sheet puff pastry, thawed to room temperature

All purpose flour for dusting

8 medium yellow onions sliced into ¼ inch thick slices

2 tablespoons unsalted butter

1 large bunch of fresh sage, plus some extra leaves for garnish

2 teaspoons kosher salt

4oz  triple cream mild blue cheese sliced

Handful of toasted pine nuts

METHOD 

In a large stockpot, melt butter on high heat. Add in onions and reduce heat to medium low. Add in sage and salt. Let onions cook down and caramelize, stirring occasionally for about 1 hour.

 Preheat oven to 400 degrees F.

 On a clean dry work surface, sprinkle with flour and roll out puff pastry into a rectangular shape about 1/4 of an inch thick. Fold over edges once to create a crust. With a fork, pierce the dough a few times and place in oven for 15 minutes until dough becomes golden brown. Remove from oven.

Assemble tart with a layer of cheese, then scatter the caramelized onions evenly over cheese and top with toasted pine nuts and a few sage leaves. Place back in oven for five minutes until cheese begins to melt and tart is heated through.

 Remove tart and transfer to a cutting board. Slice into serving size pieces using a pizza cutter or a knife.

Quinoa Cakes with Sautéed Wild Mushroom Marsala Ragu

INGREDIENTS

Quinoa Cakes

1 ½  cups water

½  teaspoon salt

1 cup quinoa, rinsed and drained

1 egg beaten

½ cup grated Parmesan cheese

¼ cup olive oil, divided

Mushroom Ragu

4 cups assorted mushrooms, roughly chopped (Crimini, Portobello, Black Trumpets, Fairy Rings, Chanterelles or Shitake)

1 shallot finely diced

2 tablespoons of butter

2 teaspoons kosher salt

½ teaspoon fresh rosemary, finely chopped

½ cup sweet Marsala wine

¼ cup heavy whipping cream

METHOD 

Bring water and salt to a boil in a medium saucepan. Stir in quinoa. Cover and let simmer for 15-20 minutes until quinoa has absorbed all the water. Remove from heat and transfer to a large heat resistant bowl and allow to cool for about 10 minutes.

Carefully stir in egg and Parmesan cheese.

Line a baking sheet with parchment paper and lightly brush with oil. Using a square or round cookie cutter as a mold. Pack quinoa about half way to the top edge of the mold. Really press quinoa down to create a firm cake and slide out of mold onto a baking sheet lined with parchment paper. Chill uncovered in the fridge for 20 minutes.

In a large skillet, heat remaining oil on medium heat until about 300 degrees F. Carefully place quinoa cakes and gently pan fry for about 3-5 minutes on each side until golden brown. Using a spatula flip over and brown on the other side. Place cakes on a plate lined with paper towel.

In a large sauté pan, melt butter. Reduce heat to medium and sauté shallots and rosemary until shallots become transparent. Stir in mushrooms and salt and reduce heat to medium. Let mushrooms cook, stirring occasionally for about 5-7 minutes.

Pour in Marsala wine and let reduce by half. Lower heat and immediately stir in cream. Bring to a gentle simmer for about 2 minutes and remove from heat.

Ladle mushrooms over quinoa cakes and serve.

Note: It helps to try to fry the quinoa cakes while the mushrooms are cooking so that they can be both served hot.