Friday's Fave Foods---Pan-Fried Stuffed Squash Blossoms

I am still on a West Coast roll, so I'm just going with that. Have you ever heard of Chez Panisse? It's a cafe and restaurant in Berkley California that was founded by Alice Waters in the 1970's. Considered the birth place of California Cuisine, and started the national movement in the food industry of using only fresh and local ingredients, blending for optimal taste and creativity. There were and are many restaurants in the Bay Area that grew out of this entire concept. For four years, I worked at one of these, and that is the first time I saw squash blossoms being used as food...it was awesome! Warning: this recipe is time and labor intensive (but totally worth it if you are in the mood).

Pan-Fried Stuffed Squash Blossoms---Chez Panisse Cafe

12 squash blossoms with stems

1 cup of Ricotta Filling*

olive or peanut oil for frying

salt and pepper

flour

fine cornmeal

2 eggs, lightly beaten

Trim the stems to 3" and brush the blossoms clean. Using a pastry bag, stuff each flower with about 2 1/2 tsp. of the ricotta filling, twisting blossom closed after filling. Into a wide cast iron pan, pour 2" of oil, and heat to 375 degrees. Roll each blossom in a seasoned mixture of flour and corn meal; then dip into beaten egg mixture, and again briefly into flour mixture. Fry 2 to 3 minutes on each side until golden. Drain on paper towels, sprinkle with salt and pepper.

*Ricotta Filling

1/2 lb. of ricotta

1/4 cup of grated Parmigiano-Reggiano cheese

salt and pepper

pinch of cayenne

2 TBLS of chopped mixed herbs; basil, marjoram, thyme, and parsley (fresh)

1 egg, lightly beaten

Mix all ingredients except egg; taste for seasoning, add egg, mix again.

Notes: I always think of this as the West Coast version of fried green tomatoes! Also, check out the artwork of David Lance Goines. His work is very distinctive, and collectible!

Glorious Spring!

Spring has most definitely arrived, and ready to burst forth in the garden! It is hard to keep up with it all, and I am behind in my maintenance of the yard, but I had to take a few moments for some photos.

Japanese Painted Fern, emerging

Larger Japanese Painted Fern with late, mini daffodils

Peony, a FABULOUS flowering shrub, about to bloom

Clematis, on the verge of bursting into bloom

Another of my favorites, Calla Lily. Not supposed to bloom in zone 7 where I live, but I found a micro climate in my yard where it does. I had these on the West Coast.

The Japanese Magnolia shrub I inherited when I moved into this place. It's not doing that well, although it has more blooms on it this year then it ever has. I have a good story about this plant, and will tell it at another time... however the few blooms I got are fabulous, as always!

Friday's Fave Foods----Original Caesar Salad

In 1983, after graduating from California State University Sacramento, I moved back home. For those of you old enough to remember, we were in a terrible recession. I had been on my own all through college, and continued after graduation. But when I lost my job, I decided to move home and regroup. I got a job at this country club, and it was my start in the restaurant business. Here is one of the first things I learned.

Caesar Salad for 2---Alfredo Lopez*

1 anchovy

1 tsp of minced garlic in 1 tsp of olive oil

dash of Tabasco

dash of Worcestershire

1 tsp of Dijon mustard

pinch of dry mustard

dash of ground pepper

juice from 1/2 a lemon

3 TBSP of olive oil

1 and 1/2 TBSP of red wine vinegar

1 *coddled* egg

fresh chopped Romain leaves, enough for two people

2 TBSP of fresh grated Parmesan cheese

2 TBSP of homemade (or good quality) croutons

In a shallow bowl, mash anchovy and garlic together with a fork until smooth

Add ingredients except for lettuce, cheese and croutons, in order listed, mixing well to make a smooth liquid. Pour over romaine, which should be in a wooden salad bowl for best results. Toss gently about 3 times making sure the dressing has adhered to the lettuce leaves. Add Parmesan cheese and croutons, toss again. Serve, and cracked black pepper to taste.

NOTES: I still use a real egg for this recipes. To coddle, place egg in a cup with very very hot water and let it stand about 5 minutes. If you are concerned about *raw* eggs, a refrigerated egg substitute will likely work.

* Alfredo Lopez is a native of Guadalajara Mexico, and trained as a classical chef in Europe.

Why do most people assume California is about L.A. and the beach?

This shot was taken from the clubhouse.

Friday's Fave Foods---Chicken in Wine

I am in a California mood. My oldest son is moving back to the native state this week-end so it is on my mind. It's where I first got into the food business. It is when I became aware of regional cooking. It's really where I became aware of cooking as an art or a hobby, at all. My mom is a good cook, but to her it was a duty.

Robert Mondavi Winery, Napa Valley

On one of my trips back there, I found an old cookbook that I love, called "Bottles and Bins Recipes" published by C. Mondavi & Sons in 1965. Mondavi and Charles Krug are wineries in Northern California in the Napa/Sonoma area. I can't remember all the history, but I'm pretty sure they are all the same family---now with Charles Krug supposedly producing the quantity and R. Mondavi producing the quality.

"Bottles and Bins" was a quarterly produced by the Charles Krug Winery that began to publish recipes, cooking with wine. This little bound book I have is compilation of those recipes.



Chicken In Wine ---Submitted by Mrs. R.M. Janopal, Palo Alto, California



"Two small broilers, cut into halves. Shake in paper bag with salt and 2 TBSP of paprika. Brown in 2 TBSP oil in skillet. Transfer to baking pan.



To oil remaining in skillet, add 2 chopped green onions, 1 clove garlic, 1 TBSP of sweet basil, 1 cup of sour cream and 1/2 cup of Charles Krug Chablis. Mix and warm thoroughly. Pour over chicken in baking pan: cover and bake at 325 degrees in over for 1 hour. Serve with rice."



NOTES: Obviously, you can substitute the wine with any sweet wine or Chablis. The sweet basil she calls for is likely dried, so if you are using fresh, only use half as much.

Friday's Fave Foods---Best BBQ EVER

Searched long and hard for the best BBQ. In fact, it became an obsession! I quit searching when I found this recipe, AND it's easy!!! You make this in your crock pot.

North Carolina Pork BBQ ---
(Use a 5 1/2 to 7 Qt. Crock)

6 lbs of boneless pork butt (Boston Butt) or blade roast (shoulder roast)
2 14 oz. Cans of diced tomatoes
1 C. vinegar
4 TBSP of Worcestershire sauce
2 TBSP of sugar
2 TBSP (heaping) red pepper flakes
2 TBSP salt
4 tsp pepper

Combine all items, cover.

Cook on low for 8-10 hours
Cook on high for 5 hours

Remove and shred

NOTES: before you try to remove the roast, you are going to need to drain most of the liquid (and fat, its all together in there) reserving the tomatoes --- in my experience, it will shred as soon as you touch it, so if you don't drain at this stage, you will end up with something that will taste like heaven, but make you sick, it's so rich. (Not to mention, bad for you...) I do keep a small amount of the liquid with the pork, to keep it moist in cooking/storing.

This stuff will melt in your mouth! Serve with your favorite sauce, by itself, or on a sandwich. Enjoy, y'all!

Amazing

I saw this in my front yard as I was walking my dog the other morning. I had to go back and get a closer look!

Friday's Fave Foods*** Green Tomatoes

It's getting to be that time of year again! Whoo Hoo! I love green tomatoes! Apparently so do alot of other people around here, because even the big groceries are starting to carry them in their produce section, especially in the spring and early summer. But you can also get them from local growers, or your own garden, of course!

Like most people, I love them fried, but they are so unusal in flavor I am always looking for other ways to use them.

I've included 2 fried versions . One from "Reed Creek Country Cooking", a community cookbook out of Hartwell Georgia, which can be purchased on my friend JC's web page. The other recipe is my personal standard. The third recipe is a green tomato chutney, which is good on grilled chicken breast or pork or even just by itself. Use your imagination!

Fried Green Tomatoes---Rachel Dunn

4 large green tomatoes

1/4 cup of flour

1 TSP sugar

1 & 1/2 tsp salt

1/8 tsp ground black pepper

2 TSP bacon dripping, or vegetable oil

Cut green tomatoes into 1/2" slices; set aside. Combine flour, sugar, salt and black pepper. Lightly coat tomatoes on both sides with flour mixture. In a large skillet heat bacon drippings. Place tomaotes in skillet in a single layer. Fry until broun on both sides; remove to a hot platter and repeat with remaining tomaotes, adding additional bacon drippings if needed. Serves 6.

Fried Green Tomatoes---Small Town Girl

4 large green tomatoes

1 cup of buttermilk

1 cup of cornmeal or cornmeal mix

2 tsp. salt

1 tsp. pepper

vegetable oil

Preheat approx. 1/4 cup of veg oil in a large fry pan. Oil should heat to 300 degrees. You can use a larger pan with more oil and "deep fry" also.

Cut tomatoes into 1/2" slices. Set aside. Place buttermilk in a bowl. Mix cornmeal mix, salt and pepper in another bowl---I like to use a rubbermaid or tupperware container with a lid. Dredge tomato slices in buttermilk and then in the cornmeal mixture,until thouroughly coated, and place in fry pan. (You can put the lid on the container and shake it---works well!) Add several more slices, creating one layer in the pan. Cook on both sides until golden brown. Remove, place on paper towells or a rack. Salt and pepper to taste while still hot. Keep warm until serving. Cook remaining tomato slices in same say. Serve while still warm or hot. Serves 6.

Hint: I like to get an assembly line going with the buttermilk, cornmeal dredge, the fry pan, and the cooling rack. It seems like alot of work, but it is totally worth it!!! You may have to add more oil, and if your oil gets "dirty" you may have to change your oil, as it will effect the coating on the tomatoes and therefore the flavor.

Green Tomato Chutney---Small Town Girl

5 lbs green tomatoes, diced or coarsely chopped·

1 small onion, sliced thin ·

2 inches ginger root, peeled and minced ·

2 chili peppers, minced or crushed red pepper flakes ·

2 tbsp curry powder · 1/3 cup cider vinegar ·

1/3 cup brown sugar ·

1/3 cup juice, something acidic like pineapple or orange ·

golden raisins

Heat olive oil in a pot, add onions and cook until translucent, about 15 minutes. Add ginger, chili peppers and curry powder, cook for 2-3 minutes. Add the green tomatoes, vinegar, sugar and juice. Bring to just a boil and turn down to simmer for about 45 minutes. Stir in raisins when done.