Fresh Ricotta Stuffed Squash Blossoms

Fresh Ricotta Stuffed Squash Blossoms

This past weekend, I made my first batch of fresh ricotta .

 It was a timely experiment, as one of my other favorite ingredients was also available at the farmer's market- squash blossoms.  They're only in season for a short time, so when they arrive, scoop them up!



I got two big bunches for only $6. A real bargain when you think about how hard they are to find, even at farmer's markets.

With my fresh ricotta at the ready, it was a perfect time to make one of my favorite summer treats- Ricotta Stuffed Squash blossoms. They're delicate and sweet and have a slightly salty crunch from being lightly pan- fried in olive oil and dusted with Parmesan cheese.

They need to be eaten hot right out of the pan while the outside crust is still crisp and the inside cheese filling is creamy and soft.

Ingredients:
1 bunch squash blossom {about 10-12 small blossoms}
1 cup fresh ricotta
1 Tablespoon Arugula Pesto {or 2 Tablespoons chopped fresh herbs}
1/2 teaspoon kosher salt
1/8 teaspoon cracked black pepper
1 whole egg
1 cup Panko bread crumbs
Parmesan cheese for garnish

To clean squash blossoms, you need to gently soak them in cold water.  Remove from the water and dry on paper towels. If the blossoms are small, which is preferred, you might need to open them up so you can easily stuff them. Some people recommend removing the stamen, but I like the texture and flavor of part of the blossom.

In a small bowl, mix the ricotta, pesto or herbs, salt and pepper. In another bowl, beat the egg well. In a third bowl, place the bread crumbs. To stuff the blossoms, open them up and spoon about a teaspoon or so of the ricotta mixture evenly into the blossom.  Gently fold each side of the blossom together so it encloses the stuffing mixture.  When all of the blossoms are stuffed,  use a large saute pan to warm the oil over medium low heat.

 Dip each squash blossom in the egg, then coat well with the bread crumbs. Place into the hot oil and saute until it is brown and crisp on all sides, about 1-2 minutes. Remove from the pan, place on a plate lined with parchment or brown paper and dust with Parmesan cheese. Enjoy immediately!

Buon appetito! copyright 2011 Alisa Barry

Quail eggs from the farm

It may be difficult to find quail eggs., but if you do, it will be a treat.
I bought these fresh, little jewels at one of my favorite food stores in town, Star Provisions. The Chef/owners, Annie Quatrano & Clifford Harrison, have a farm just south of Atlanta and sometimes have enough from their harvest to share with those of us who aren't dining in one of their several award-winning restaurants.

They need barely 3 minutes of cooking, with a quick running bath of cold water to cool them down. Peel them carefully. I crack them gently all around, then start peeling at the bottom , where there is a natural air pocket. It's almost like peeling an orange....round and round and the winner gets it all in one strip!

I imagined a petite deviled egg with specks of fresh basil pesto mayonaise, but the reality of it is, it would require a delicate hand and I simply do not have the patience or the petite hands. If it were breakfast, I might poach them alongside a rasher of maple laced sausage bits on a bed of farmhouse sugo.
In the end, and because I was hungry for something light and lunch-like, I put together my next best favorite- a simple salad with fresh greens, Olivada Olive Pesto, and a splash of lemon. Thanks, Annie.

Buon appetito!
copyright 2008 Alisa Barry

Formaggio Frittata

Porcini Pesto Parmesan and Fontina Formaggio Frittata

I love frittatas! They are easy, inexpensive and a quick way to have a satisfying meal in minutes. When I am serving a crowd, I use a french clay pot base that has been seasoned as my oven proof cassarole dish. It make a beautiful presentation oven to table and keeps the frittata nice and warm for quite a long time.

I love this recipe because it can be used with a variety of ingredients and whatever you have on hand for the filling and for the cheese. I was in a hurry this morning, so I simply added a jar of Bella Cucina Porcini Pesto to give it that rich, hearty flavor. You can use any flavor of pesto to liven up the dish. Sun-dried tomato and goat cheese. Sweet Pepper, jalapeno and cream cheese. Arugula and pecorino romano. The combinations are endless. Be creative. Look through your pantry and see what new flavor combinations you can create.

This dish makes a great light lunch or supper with a fresh garden greens salad.

Formaggio Frittata
5 whole, organic eggs
1 cup organic fresh cream
1 cup organic milk
1- 6 oz. jar Porcini Pesto
sea salt and fresh cracked pepper to taste
4 oz. fontina cheese
2 Tablespoons freshly grated Parmiggiano Reggiano cheese

Preheat oven to 425 degrees.

In a large bowl, crack the eggs and whisk until yolks are broken and blended lightly with the whites. Add the cream, milk and pesto. Season lightly, as the cheese salty and pesto well- seasoned.

Lightly butter an 8 inch seasoned french clay pot base or an oven proof cassarole dish. Slice the cheese or break up into bits and line the bottom of the pan. Pour in the egg mixture. Top with the Parmesan cheese.

Bake for 30 minutes. Turn oven down to 350 degrees and bake until done and golden brown on top, about 10-15 minutes.

Serve warm or room temp.
Serves four to six

Buon appetito!
copyright 2008 Alisa Barry

Piatti Perfetto

Rome is one of my favorite places on earth. When I am lucky enough to visit this ancient city, it feels like returning home. For most people, it might be the vatican or the ancient aqueducts that draws them near, but for me, it is the food. I love the way the Italians eat. Simplicita. Simplicity. They don't pile things on a plate. Instead, each course is plated seperately and served a delicious chapters to be savored bite by bite, dish by dish. Although my appetite is not always hearty enough to sample all courses, I usually have a piatti, or main course. One of my favorite dishes I first tasted in Rome is Rucola e manzo con limone. Fresh, tender argula leaves with seared beef and a squeeze of fresh lemon. It is the most perfect, most flavorful meal.

It is a mild winter here in my hometown, the perfect time to grow tender, young arugula greens. It is also Meyer lemon season. Grown primarily in California, Meyer lemons are one of my most favorite winter fruits. They are said to be a cross of tangerines and lemons, sweet yet floral and aromatic, with a milder flavor. Greens need only a squeeze of fresh Meyer lemons and a good extra virgin olive with a pinch of sea salt. Top that with another of my favorite seasonal fruits, pomegranate seeds. When I am not eating them in wedges over the kitchen sink, I add the crimson jewels to champagne cocktails, fresh greek yoghurt with chicken and salads. Their tangy sweetness and crunch is the perfect condiment to liven any dish.

And the beef. I recently tried Kobe beef for the first time. Our local specialty grocer, Star Provisions {www.starprovisions.com} carries only the finest, freshest and most innovative ingredients. Whether fresh meats from the butcher or gourmet staples for the pantry, I know I can always count on Star to cater to my every whim. Tonight, they recommended kobe beef. It was incredible! Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. . Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional methods of raising Kobe beef. Today, most kobe beef we buy is now procured from cattle raised in the United States. Niman Ranch is the favored artisan purveyor. They will deliver this delicious beef right to your door {www.nimanranch.com}.

Cooking the beef to tender perfection only requires a simple searing with sea salt and fresh herbs and a quick cook in a 350 degree oven, and you have the most tender, flavorful beef I have ever had.

So, whether you are in Rome, Japan, or cooking in your own kitchen, enjoy a seemingly decadent meal made easy.

Seared Kobe Beef with Arugula Salad

1# Kobe beef
1 Tbsp. Savory Salts*
fresh cracked pepper
2 Tbsp. olive oil
2 Cups tender, baby arugula leaves, washed and dried
2 Tbsp. meyer lemon juice
3 Tbsp. Extra Virgin Olive OIl
salt & pepper to taste
1/4 fresh pomegranate seeds

Sprinkle the beef with savory salts {a mixture of 1 part dried or fresh herbs and 2 parts sea salt}. Heat the oil in a saute pan until smoking. Add the beef and sear on each side until brown and carmelized, about 1 minute. Place pan in oven and cook until cooked to the touch, about 8-10 minutes, depending on the thickness. Remove from the oven to rest.

In a small bowl, whisk the olive oil into the lemon juice. Season with salt and pepper to taste. Just before serving, toss the arugula leaves with just enough vinaigrette to lightly coat. Top with pomegranate seeds.

Slice the beef against the grain and lay slices on the arugula greens.

mangia! Serves two.

Buon appetito!

Copyright 2007 Alisa Barry