Stuffed Zucchini Blossoms from the Oven

As promised, I wanted to share the recipe for “Zucchini Blossoms with Goat Cheese, Fresh Mint, and Anise Seeds” after finding fresh zucchini blossoms recently at the Cardiff Farmers Market. The recipe is from the cookbook, Dinner Chez Moi by Elizabeth Bard. Please Note: if you buy your zucchini blossoms at the morning Farmers Market, store them in your refrigerator like a flower bouquet, with the stems in a glass of cold water, until you are ready to use.

If you are not familiar with Elizabeth Bard, she is a New Yorker who fell in love with a Frenchman, moved to Paris, married, and moved eventually to Provence with her husband and small son. She has written two previous memoirs, Lunch in Paris, and Picnic in Provence. All of her books have a culinary thread, with a dash of humor and a heaping of joie de vivre. Elizabeth is not a chef, but a good home cook. In Dinner Chez Moi, she shares 50 secrets French secrets of cooking, eating, and entertaining.

Zucchini Blossoms with Goat Cheese, Fresh Mint, and Anise Seeds

Lovingly Adapted from Dinner Chez Moi By Elizabeth Bard

Serves 4: As an Hors d’oeuvres or Light Appetizer

Ingredients:

1 egg

6 ounces soft goat cheese, cut into small cubes

1 teaspoon whole anise seeds

1-1/2 tablespoons chopped fresh mint

Pinch of coarse sea salt

Freshly ground black pepper

12 large zucchini blossoms

1 tablespoon olive oil

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, lightly beat the egg. Add the cheese, anise seeds, mint, salt, and pepper. Mash with a fork to combine. Gently rinse the blossoms and blot dry on a kitchen or paper towel.

When ready to stuff your blossoms, gently hold open each flower, no need to remove the stamen, but do check for any ants or insects. Stuff your blossoms with a heaping teaspoon or more of filling. Depending on your size of squash blossoms, you may have a bit of stuffing leftover. Twist the ends of the blossoms to close.

Place the olive oil in a 9” x 13” casserole dish and brush or shake the dish so it coats the entire bottom of the dish. Gently roll each zucchini blossom in the oil and retwist the ends to make sure they’re closed.

Bake for 20 minutes, until fragrant and golden. Serve warm with a glass of chilled rosé. Yum!

Bon Appétit et Bon Weekend…Bonnie

Walking In An Open Field At Sunset In The French Countryside

Having spent some time in France now, I thought it would be fun to share with you some of my ponderings of this life. This is a quick, short list.

Some of these ponderings stem simply from experiencing a different culture. Some ponderings are simply from not knowing. Still other ponderings are from trying to get it right, and still getting it wrong. It is all in good humor and jest. Perhaps these ponderings will give you a smile or even a chuckle.

1) Lunch is sacred. Most shops and services close for midday. People stop and dine for a big lunch. In South France, parking meter spaces are free from noon to 2pm, so everyone may enjoy their lunch.

2) The French are known for their “joie de vivre” and relaxed present moment living. On the road, however, is where they must take out their inner demon frustrations by driving fast, close, and taking risky chances.

3) I have found the French very friendly and helpful, yet they are private people. They don’t go for a lot of small talk and “chit chat.” They like to be direct, which might be misinterpreted.

4) They respect their land, tradition, and culture. They work and use the land, borrowing it from their children and grandchildren. Organic methods are practiced and popular. Farmers, fishermen, winemakers, and artisans of food are held in high regard. Market days are part shopping, part social, and part traditional celebration.

5) Recycling is taken very serious, and exactly spelled out as how to recycle. Most villages have a designated spot for recycling paper, glass, and plastic. Household non-recyclable garbage is picked up once a week. Landscape greens, construction materials, used household items have to be taken to the nearest dump which is free with a processed card that proves you are a resident.

6) The number of croissants a boulangerie bakes for a day, is meant to sell out in the morning. Almond croissants are not baked by every boulangerie and tend to go very fast. Consider your day special, if you get an almond croissant.

7) Since many of the homes, villages, and buildings are very old, I mean hundreds of years. They are quite good at fixing and maintenance. They like to keep things in good working order as best they can. I think that they prefer fixing old over new. There is certainly a respect for those who came before them.

8) The cost of living is fairly low. Water, insurance, and internet is very reasonable. Electricity is very expensive. Electricity is more common than gas now. Induction cooktops are very popular.

9) They love their dogs and smoking, two of their favorite things.

10) Days are nice and long, with late sunsets. The heat of the day usually comes around 4:00 to 5:00pm. Dinner starts later because of their midday lunch and relaxation break. There is always room in the day for cafe time.

11) Weather can be a little more dramatic with hard fast rain, thunder, and lightning. There are varying degrees of Mistral winds in South France, which can blow sometimes for days or with big gusts that catch one off guard. I was at a flea market one Saturday morning, where local vendors had beautiful mirrors and paintings falling down right and left from the wind gusts.

12) School children have Wednesday afternoon off, and can go home for lunch twice a week, if they are picked up. School lunches are multiple courses, with fabulous cheese, etc. French food culture is taught early, to be delicious, quality, and in courses. I can see the smile on Alice Waters now. France has a national program, free for all children, to learn how to swim.

13) The French take great pride in their country, but you won’t see them waving French flags. It is just a given. They do love a good protest, too.

14) French love their gardens. If they don’t have garden space they may have flower boxes, pots, and usually climbing roses on the front of their homes.

15) You often hear more “non” than “oui.” One has to get use to that, and understand the “non” to get to the “oui.”

16) The color “French Blue” is alive and well.

17) French people are masters of quality, style, and good taste in every aspect of living. It is a real joy to observe and experience this. Vive la France!

Sunset In The Magical French Countryside

Bon Appétit et Bon Weekend…Bonnie

Asparagus In Season Now

Bonjour! There is one more spot available in this Friday, May 3, 2024 cooking class! See below for details and/or contact me. Merci! Bon Weekend…Bonnie

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

Asparagus In Season Now

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

Side by Side, Bibb Lettuce Salads with Persimmons and Candied Pecans

I wrote about this delicious perfect holiday salad recipe, Bibb Lettuce Salad with Persimmons and Candied Pecans, two years ago. It is such an easy divine salad, so perfect for the holidays, I wanted to mention and highlight it with you all once again.

The cranberry-based dressing is just a natural to complement holiday pork, turkey, and even beef recipes. If you can’t by chance find Fuyu persimmons, substitute pears in this recipe. Yum!

Would you like to know a perfect holiday salad, easy, and elegant for your holiday gatherings? It is “Bibb Lettuce Salad with Persimmons and Candied Pecans.” It is chock full of fresh seasonal ingredients like cranberries, Fuyu persimmons, and pecans.

Visually, a treat for your table. Healthy and good for you. It is what I call a composed salad, which is layered with a drizzled dressing on top, rather than tossed all together. You can make this salad ahead of time on individual salad plates or on large serving platters. It has different textures of crunch and softness, and sweetness from the cranberry dressing and candied pecans that stand up well to the tang of bold crumbled blue cheese. Your family and guests will love this salad!

Bibb Lettuce Salad with Persimmons and Candied Pecans

Lovingly Adapted from Bon Appétit Magazine, December 2005

Ingredients:

3/4 cup whole-berry cranberry sauce (purchased or homemade)

1/4 cup fresh lemon juice

1 tablespoon honey

1 tablespoon golden brown sugar

6 tablespoons extra-virgin olive oil

2 heads of Bibb lettuce, coarsely torn

4 Fuyu persimmons, peeled, sliced

1 cup (generous) crumbled blue cheese

Candied Pecans

Directions:

-Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.

-Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.

Recipe Note: I often substitute Bibb Lettuce with a Baby Spinach & Green Lettuce Mix, or when I can find it, a Baby Red Butter Lettuce. Trader Joe’s carries a ready-made Candied Pecans 5 oz. bag, perfect for salads or snacking.

If you make this salad, please share with me your comments. I would love to hear from you!

Another Related Post:

Beet & Goat Cheese Arugula Salad

Bon Appétit et Bon Weekend….Bonnie

Prize Bull at National Western Stock Show, Denver, Colorado

Hello 2023!

Hello to you all! What I mean is, make this the year to push yourself out of your comfort zone. Do things that are different for you, out of your everyday. Experiences that push you to grow. Expand your horizon and create new interests. The very things you have put off for a while, do plan, take baby steps to begin, and do now. Start checking off your wish list, and turn your dreams into reality. The important thing is to act now, the rest will fall into place. It is never too late.

Some helpful suggestions to make your 2023 a spectacular year for you!

1) Heighten your awareness using all of your senses through your everyday. This leads to living in the present, which is such a gift in of itself.

2) Live your life with gratitude with all of the people who surround you, what you have, and the true abundance of this life.

3) Focus on those things in your life which give you joy, be it your grandchildren, your garden, your cooking, your creativity, your hobbies. True fulfillment and success comes from within, and not externally.

4) Eliminate from your life, those things, people, and circumstances that create stress and grief in your life.

5) Look a bull in the eye, and stretch yourself for growth, passion, and in turn self-confidence in all areas. You are unique, and you have one go around in this life. Take advantage of all that comes to you. Say “yes” more than “no.”

6) Keep a positive attitude, open mind, and a clarity about your life, so you can recognize it instantly, whatever it is. Sometimes life wears many coats, and maybe not exactly the one you were thinking of wearing.

7) Remember we are all connected, and we must be kind, gentle, and loving to all people, things, animals, and beauty that encompass the universe.

8) You can never give too much. Give, give, and give more. Giving uplifts you, and comes back to you in unimaginable abundance.

9) Smile, a smile is gold.

10) Focus always on what you want, not what you don’t want.

11) Set clear intentions for yourself, and review them regularly.

12) One of my dear friends shared with me this saying, “Wear Life Like a Loose Robe.” Ease up on life. Don’t fret, worry, agonize, over things. In the end, it all works out the way it is suppose to.

13) Believe in yourself, the life you create, and the life you have!

Related Post:

Bonjour January 2022 (The list is worth revisiting)

Embrace the Beauty of the Season

Thinking of all of you, thankful and grateful for the journey we have had together this year through the musings, recipes, places to know, garden, kitchen, workshops, culinary experiences, events, lifestyle tips, and above it all—the sharing.

Wishing you a joyful holiday season….Bonnie

After a break for the holidays, I will return in January 2023. Merci mille fois!

Hosting a Holiday Tea A Few Years Ago

A few years ago I hosted a Holiday Tea for one of my dear garden clubs. The menu was based on 13 Desserts, a South French holiday tradition (Les treize desserts de Noël). One of the star desserts I made was Vanilla Lavender Canelés, one of the most elegant of French pastries and surprisingly easy to make. I remember how delicate these pastries tasted due to the steeping of milk, butter, vanilla bean, and culinary lavender. A delicious nod to Provence and the South France.

Please Note: You will need to have canelé molds, available on line, to make this recipe. It is important to use culinary lavender such as Provence lavender.

Vanilla Lavender Canelés

Recipe by Chelsea Zimmer

Lovingly Adapted from Sweet Paul magazine, Winter 2013

Ingredients:

 2 cups milk

4 tablespoons unsalted butter, plus more for molds

1 vanilla bean, scraped

1 Tbsp dried culinary lavender

½ cup, plus 1 Tbsp flour

2 cups sugar

¼ tsp salt

2 eggs

2 egg yolks

1 Tbsp whiskey

2 cannelé molds (twelve molds to a pan)

Directions:

In a medium pot, bring milk, butter, vanilla bean, and lavender to boil.  Remove from the heat and let steep for 10 minutes.  Meanwhile, in a large bowl whisk the flour, sugar, salt, and eggs.  Strain the warm milk mixture, slowly whisking it into the flour mixture.  Stir in the whiskey.  Let this cool in the fridge until chilled, about an hour. If you want to speed up the chilling process, set your bowl over an ice bath and stir occasionally for 20 minutes.

Preheat the oven to 500 degrees F.  Place 2 cannelé molds on a large baking sheet and lightly brush them with melted butter. Pour the batter 2/3 of the way up each mold. Bake for 5 minutes.  Lower the oven to 375 degrees F. and continue baking for 1 hour until your canelés are golden brown. Turn out onto wire racks while hot and cool to room temperature. Makes 30.

There Are Various Canelé Molds—Even Copper

The holidays are a great time to bake different specialty desserts and cookies from other countries besides French Canelés, such as Austria’s Linzters, Italy’s Biscotti, and Mexican Wedding Cakes. Be adventurous, they just might become a new tradition for your family.

Bon Appétit et Bon Weekend….Bonnie