Squash Blossoms

by James Temple

Title

Squash Blossoms

Artist

James Temple

Medium

Photograph - Photography

Description

Ever eaten squash blossoms? They are mild and squashy, with a texture that's soft and delicate when raw or steamed, crisp and toothsome when fried. as good as a fried squash blossom is, it's even better if you stuff it with some kind of soft white cheese, ricotta, mozzarella, or goat cheese. When the blossom, lovingly twisted shut, hits the hot oil, several magical things happen at once the cheese begins to soften, picking up the flavors of whatever herbs you've added as it warms. The outside of the flower rapidly crisps, like a fine layer of pastry.

This recipe is part of James Temple's cookbook, "Ambrosia". In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This collection of 121 recipes is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

Visit my food blog for hundreds of tasty tropical recipes: www.tastinghawaii.com

Uploaded

January 29th, 2011

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