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Weekend Cook and Tell: Anchovies
I put a squeeze of anchovy paste in many things to add depth and umami quickly... Spaghetti Bolognese, stuffed veggies, dips, etc. It's also really nice in deviled eggs. I prefer anchovy paste to can or jar, because it lasts a looooooooot longer. (I'm native JP who cooks many different int'l cuisine which doesn't require anchovies, so this works better for me.) You can also substitute it with fish sauce (which, to my surprise, many celebrity chefs are doing, including Gary Danko and Hiro Sone.)
Squash Blossoms
I love stuffing them with uncooked sausage, rice, lemon zest and parmiggiano reggiano and pan fry them, just as I had in Nice 20 years ago! The recipe can be found at http://bit.ly/10iple.
They are delicious summer treats!
FYI, it's worth growing zucchini/squash mainly for flowers. They are 50c/pc at store/farmers market (often wilted) and hard to come by. It's really easy to grow flowers, so it's worth looking into. Here's tips on how to pick, keep them fresh longer (also works for store bought blossoms!): http://bit.ly/DtumZ
Let me know how you end up cooking!
Squash and Zucchini blossoms- when should I pick them?
I grow zucchini/squash mainly for flowers too. They are 50c/pc at store/farmers market (often wilted) and hard to come by. I pick male flowers (don't have any fruit at the bottom) during the AM hours. The earlier the better. In the afternoon, it start closing. You can still stuff them, but not as easy. The size of the flowers don't matter. Pick out the stamen and any bugs (ants love them!) and rinse gently with water. The best way to keep them fresh longer is to wrap it loosely with moist paper paper towel, and keep them in ziploc bag. You should eat them asap, but this keep them for about a week so that you can collect enough flowers.
I love stuffing them with uncooked sausage, rice, lemon zest and parmiggiano reggiano. You can find the recipe at http://bit.ly/10iple.
They are delicious summer treats!
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I'm like Nora. (OK, I enjoy the Renaissance painting and other things too) But at the end of the day, Food is what interests me the most. I'm known to answer people's question about "Where's your favorite place" with some comment about the food, ex. "Oh CR was great, with hot springs, volcanos, nature, but the food wasn't great.) And places with great food, I'm dying to go back (and buy a cookbook and recreate our delicious memories.) Place without, no desire to go back, no matter how everything else is wonderful (which frustrates my husband a lot.)
Because good food recharges me -- my body, and SOUL!