Fiori Fritti: Fried Flowers

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Recipe and photograph by Amber Share.

Serves 4

Prep Time 1 1/2 Hours

 

INGREDIENTS:

16-20 zucchini blossoms (male or female)

1 1/4 cups All-Purpose Flour

dash nutmeg

1/4 tsp fine sea salt

black pepper, freshly cracked

3 eggs

3 tbsp extra virgin olive oil

3/4 cup white wine, dry (Pinot Grigio or Vernaccia)

1/4 cup water, possibly more

olive oil (for frying)

sea salt

 

INSTRUCTIONS:

Trim blossoms by gently removing the interior pistils or stamens, removing the small outer green leaves and trimming the stem or removing the baby zucchini. Rinse and lay on paper towels. Keep in a cool place until ready to use.

Combine dry ingredients in a large bowl. Separate the eggs, then add yolks, oil, wine and water to the dry ingredients and whisk well. The consistency should be similar to crêpe batter, add more water as necessary. Place egg whites in a separate bowl. Cover batter and egg whites separately and refrigerate for 1 hour. Remove from fridge and whisk whites to soft peaks and fold into batter. Set aside.

Heat a saucepan over medium heat and add olive oil. Bring the oil up to temperature slowly. You want the oil hot enough so that the blossoms sizzle when they hit the oil but not so hot that the oil is smoking. Test by dropping some batter in the oil.

Dip the blossoms in the batter, shake off excess, and fry 1-2 at a time until golden, turning once with tongs or a wooden spoon. Drain on paper towels and sprinkle with salt.

Enjoy immediately.

Delish Sweet Potato Frites

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Craving salty, crunchy French fries, but don’t want all the calories? Indulge in the next best thing–sweet potato fries.

Try this recipe from one of Dabble’s all-time favourite Iron Chefs, Cat Cora. She shares this easy to follow recipe on her blog.

Baked Sweet Potato Frites

Using just three ingredients, you can make fantastic, flavorful frites right in your oven. For crispy frites, you’ll need to cut the potatoes very thin, but my slice-stack-slice method gets the job done fast. This recipe is a surefire hit. Don’t peel the potatoes; the peel adds flavor and makes the frites look better too.

A dark pan will brown the frites faster than a light-colored pan, making it easier to overcook them. For crispier frites, take care not to crowd the potatoes. Use two large baking sheets or bake in batches to give the frites enough room to brown evenly.

Ingredients
1 lb Sweet Potato (Unpeeled)
1/2 tsp Coarse Sea Salt
1/2 tsp Olive Oil or Sesame Oil

Instructions
Preheat the oven to 425 °F.

Use a sharp knife to cut each sweet potato crosswise into 1/4-inch-thick slices. Stack the slices (no more than 3 or 4 slices high) and cut them into 1/4-inch-wide matchsticks.

In a medium bowl, gently toss the sweet potatoes with the sea salt. Prepare two large baking sheets by spraying (or rubbing) them lightly with olive oil or sesame oil. Spread out the frites on the pans so they’re not crowded. If necessary, hold back some of the frites and bake a second batch. Bake for 30 minutes, turning the frites with a spatula every 10 minutes so they brown evenly. Keep a close eye on them during the last 10 minutes and use tongs to lift out any frites that look as if they’re browning too fast. Serve piping hot.

TWIST IT
Garlic and Parsley Frites: When the frites come hot out of the oven, toss them immediately with 1 chopped garlic clove and 1 tablespoon finely chopped fresh flat-leaf parsley.

Read the entire article ‘A Day with Cat Cora’ in Issue 5 of Dabble.

A Taste of Prosciutto, Ricotta and Arugula Piadina

Italy

Italian Flatbread

This irresistible street food from the Romagna region of Northern Italy can be filled with everything from Gorgonzola to Nutella, but this prosciutto, arugula, cheese combination is a classic.

 

INGREDIENTS:

3 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 tsp kosher salt

1/2 cup lard or vegetable shortening, at room temperature

1 cup water

1 tbsp extra virgin olive oil, plus more for brushing

1 1/2 cups fresh ricotta cheese

4 cups baby arugula

1 tsp fresh lemon juice

1/4 lb thinly sliced prosciutto, mortadella or salami

Freshly ground black pepper

 

INSTRUCTIONS:

Stir together flour, baking soda and salt in bowl of stand mixer fitted with dough hook. Add lard and water and mix until dough is smooth—about 5 minutes, or longer if doing by hand. Divide dough into 6 balls, wrap in plastic and allow to rest at room temperature for about 30 minutes.

Heat a cast iron skillet or frying pan until very hot. Roll each ball of dough into a circle, about 1/8” thick, and brush both sides lightly with olive oil. Reduce heat to medium and cook dough circles until golden brown on each side.

Spread three of the bread circles with ricotta and season with a little salt and pepper. Arrange prosciutto and arugula on top. Stir together 1 tablespoon olive oil and lemon juice and drizzle over arugula. Top with remaining three bread circles, cut each sandwich in half, and serve warm.

Serves: 6

Sushi from Scratch

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INGREDIENTS:

1 1/3 cups of short grain rice

2 1/2 cups of water

4 nori sheets (seaweed wraps)

selection of fresh vegetables and fish

 

PREPARATION:

Cut vegetables into thin slices (Julienne)

Slice fish into thin slices

 

INSTRUCTIONS:

Combine water and rice in a large pot. Bring to a boil, turn heat off and cover with a lid. When all liquid is absorbed remove rice. When all liquid is absorbed and rice is cooked, place it on a cooling tray in the fridge until the rice is tolerable to touch.

Lay down a bamboo sushi roller mat that is two inches wider than your nori sheet. Fill a small bowl with fresh water to dip your fingers in before removing the rice from the cooling tray (this will allow you to spread the rice without it sticking to your fingers). Place the rice onto the nori sheet and spread it evenly across, leaving one inch around each edge. Place your vegetables along the edge that is closest to you.

Take the two corners of the mat that are closest to you and slowly bring the nori up over itself and the rice, rolling it tightly with the mat as a guide, but do not allow the mat to roll into the rice. Keep pushing the mat away from you so that nori forms a roll and the mat is removed.

Cut the excess inch of nori off each end of the roll using a very sharp knife. Cut the roll into even pieces, approximately one inch in thickness. Each roll makes 6–8 pieces.

TIP: Wet your knife before slicing the sushi; it will cut easier and the rice won’t stick.