Stuffed Zucchini Blossoms

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* Exported from MasterCook *

 

Stuffed Zucchini Blossoms

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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4 ounces soft aged chève, such as taupinière

4 ounces young (not aged) chèvre, such as chabis

1/3 cup Tomato Concassé (recipe below)

Kosher salt

Black pepper in a mill

2 tablespoons snipped chives

8 (8-10) zucchini blossoms

Tomato Concassé

3 pounds ripe red tomatoes

Kosher salt to taste

 

Mix the cheeses together by hand until they are well blended. Add the concassé

and mix until smooth. Add salt and pepper to taste, and mix in the chives. Fill

each zucchini blossom with about 2 tablespoons of the mixture, enough to fill it

but not so much that the blossom can't be gently pushed closed. Refrigerate the

stuffed blossoms for at least 1 hour or up to 3 hours before serving.

 

Tomato Concassé

Peel a tomato by placing it on the tines of a long fork and holding it over a

gas flame. Rotating the fork constantly so that the flesh doesn't cook, sear the

skin. You will need about 5 to 15 seconds, depending on the tomato's size.

Repeat until all of the tomatoes have been seared. Set the tomatoes aside to

cool. When they are cool enough to handle, remove their skins. Cut them in half

horizontally (through the equator), cut out the core, and gently squeeze out the

seeds and gel. Chop them fine, and put them in a strainer lined with

cheesecloth. Let them drain for at least 20 minutes; reserve the liquid for

another use. Transfer the tomatoes to a nonreactive bowl, and season with salt.

Use immediately, or store, covered, in the refrigerator for up to 3 days.

 

Variations:

For golden tomato concassé, prepare 3 pounds rope golden tomatoes as directed.

Add 1 shallot, minced, 2 garlic cloves minced, 1 tablespoon minced basil leaves,

and salt.

 

 

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