Stuffed Zucchini Blossoms
Recipe By : California Home Cooking by Michele Anna Jordan
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Sda-Veg-Recipes2@Egroups.ComAmount Measure Ingredient -- Preparation Method
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4 ounces soft aged ch่ve, such as taupini่re
4 ounces young (not aged) ch่vre, such as chabis
1/3 cup Tomato Concass้ (recipe below)
Kosher salt
Black pepper in a mill
2 tablespoons snipped chives
8 (8-10) zucchini blossoms
Tomato Concass้
3 pounds ripe red tomatoes
Kosher salt to taste
DIRECTIONS:
Mix the cheeses together by hand until they are well blended. Add the concass้
and mix until smooth. Add salt and pepper to taste, and mix in the chives. Fill
each zucchini blossom with about 2 tablespoons of the mixture, enough to fill it
but not so much that the blossom can't be gently pushed closed. Refrigerate the
stuffed blossoms for at least 1 hour or up to 3 hours before serving.
Tomato Concass้
Peel a tomato by placing it on the tines of a long fork and holding it over a
gas flame. Rotating the fork constantly so that the flesh doesn't cook, sear the
skin. You will need about 5 to 15 seconds, depending on the tomato's size.
Repeat until all of the tomatoes have been seared. Set the tomatoes aside to
cool. When they are cool enough to handle, remove their skins. Cut them in half
horizontally (through the equator), cut out the core, and gently squeeze out the
seeds and gel. Chop them fine, and put them in a strainer lined with
cheesecloth. Let them drain for at least 20 minutes; reserve the liquid for
another use. Transfer the tomatoes to a nonreactive bowl, and season with salt.
Use immediately, or store, covered, in the refrigerator for up to 3 days.
Variations:
For golden tomato concass้, prepare 3 pounds rope golden tomatoes as directed.
Add 1 shallot, minced, 2 garlic cloves minced, 1 tablespoon minced basil leaves,
and salt.
