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

Potato and Green Bean Salad with Pastis Vinaigrette

I have made recently two new potato salad recipes, that are similar in a way, yet different. Both are great recipes to make spring into summer. Both use seasonal vegetables and finish with a toss of flavorful vinaigrettes while the salad ingredients are warm.

What makes them different is the type of potatoes used, red onion versus leeks, different herbs—parsley and thyme versus mint, and entirely different vinaigrettes. You can’t go wrong with either one.

The first recipe is from Elizabeth Bard’s book, Lunch in Paris, a fun and light romantic read about an American gal falling for a French man and his culture, while interjecting fabulous recipes along the way. Bard’s Picnic in Provence is also a fun read, and a sequel as her adventurous life continues in South France.

The second recipe is by Romel Bruno, recently published in The New York Times. This recipe is easy to make and I love the sherry vinegar and shallot flavor combination. This is a great side dish, but Bruno suggests adding hard-boiled eggs for a hearty vegetarian dinner.

Potato and Green Bean Salad

with Pastis VinAigrette

Lovingly Adapted from Elizabeth Bard’s Lunch in Paris

Recipe Note: Pastis is a refreshing summer apéritif, particularly loved in the South of France. I happen to have a bottle of it in my pantry. I believe you can find it at most liquor stores. This flavor adds a licorice kick. playing on the textures of crunchy beans and creamy potatoes. The original recipe calls for 1 teaspoon of Dijon mustard, and I think it needs two.

Ingredients:

2 teaspoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis or anisette

1/4 teaspoon coarse sea salt

1-2 teaspoons Dijon mustard

1/3 cup extra-virgin olive oil or more, up to 1/2 cup, to taste

1-1/2 pounds small red potatoes, halved or quartered

3/4 pound haricots verts, extra-thin French green beans, blanched

1 small red onion, minced

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon fresh thyme (if you don’t have fresh, skip it)

1/2 cup tiny black niçoise olives

Directions:

Combine the first 7 ingredients for the vinaigrette in a glass jar or other airtight container. Shake vigorously to combine. You can make the vinaigrette several days in advance.

Place the potatoes in a pot of lightly salted cold water, bring to a boil, and cook them until tender (20 to 30 minutes).

Meanwhile, trim the beans and blanch them in lightly salted water for 3 to 4 minutes. They should remain bright green and retain their snap. Drain and rinse them under cold water; pat them dry with a paper towel.

Drain the potatoes. While they are still warm, placed them in a large bowl with the onion, parsley, thyme, olives, and green beans. Add the vinaigrette and toss to coat. Leave in the fridge for an hour or so that the flavors have a chance to blend. This salad is best served at room temperature. Yields: 4-6

Roasting the Vegetables for Roasted Sheet Pan Potato Salad

Roasted Sheet Pan Potato Salad

Lovingly Adapted from Romel Bruno, Published in The New York Times

Ingredients For the Salad:

1-1/2 pounds baby potatoes, halved if large

3 tablespoons olive oil, divided

Kosher salt and Black Pepper

1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds

1 large leek, white and green parts only, halved lengthwise then cut into 1/2-inch half-moons

1 teaspoon sweet paprika

4 hard-boiled eggs (optional), quartered

Ingredients for the Shallot Dressing:

1/3 cup olive oil

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped fresh mint leaves

Directions:

Heat the oven to 425 F. degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.

In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.

While the vegetables are roasting, make the dressing: Combine the the olive oil, vinegar, shallot, mustard, honey, and mint in a bowl, then whisk to combine.

When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. Serves 4.

Bon Appétit et Bon Weekend…Bonnie