A few weeks ago I published a YouTube video on How To Make Zucchini Blossom Beignet, a simple fried zucchini blossom recipe that anyone can make at home. Since then I have received many requests for stuffed zucchini blossoms. I am sharing three favorite recipes: stuffed with mozzarella and prosciutto; stuffed with goat cheese, oven-dried tomatoes, and tapenade; and finally stuffed with ricotta, lemon, and basil. The possibilities are limitless. Other favorites include stuffing with various mousses and ratatouille. Pour yourself a glass of rose and let’s get cooking.
Unfortunately, there have been years where the president has misinterpreted what Phil said, because Phil’s never wrong. Phil’s prediction is 100 percent correct, and we blame the variants on the president’s interpretation of Phil’s prediction. – retired groundhog handler Ron Ploucha from PennLive.
Punxsutawney Phil, ‘Seer of Seers, Sage of Sages, Prognosticator of Prognosticators and Weather Prophet Extraordinary’, predicts six weeks more of winter, despite edible evidence to the contrary. Defenders of his record are quick to remind us that Phil is correct 100 percent, it is the human interpretation that is inaccurate. Well, I am putting my trust into my stomach and eyes. I have seen the season’s first mache (lamb’s lettuce), flowering brassicas and fava tendrils at the farmer’s market; while morels, wild watercress, stinging nettles and miner’s lettuce are already appearing in the forests.
“The early bird gets the worm, but the second mouse gets the cheese.” ~ Willie Nelson
I apologize for apparently having fallen off the edge of the Earth for the past month or so. I returned from the Alsace Wine Festival and jumped directly into an overloaded frying pan that included an intense business trip to Japan checking out wagyu farms and a full-on company rebranding. As a consequence, I have had little time to think, let alone write so I am sharing two quick ricotta fritter recipes that are easy to make and taste amazing….
Today was a real watershed moment in my relationship with three-year-old son Beaumont. About two weeks ago we started bonding while cooking together at a small bed and breakfast on the Puget Sound. I was preparing food for an audition of a big TV show I am praying to get on and Beau was sitting on the counter, mimicking my every move. Each time I added an ingredient he would ask for the same thing then add it to his creation….