Archive for October, 2011

12 fresh squash blossoms

1 cup ricotta

1/2 cup feta, crumbled

1 tbs finely chopped parsley

1/2 tsp lemon zest1 large egg, beaten

kosher salt/fresh ground pepper

oil for deep frying
Mix together ricotta, feta, parsley and lemon zest. Fold in egg. Season. Using a piping bag (no tip is needed), fill squash blossoms about 1/2 full with mixture. Dip each filled blossom in tempura batter. Deep fry in hot canola oil until lightly golden. Remove from oil and drain on paper towels. Serve immediately.
tempura1/2 cup all-purpose flour1/2 cup cornstarch1 tsp baking soda1 tsp baking powder1 tsp sugar1/2 tsp kosher salt1 large egg2/3 cup iced soda water
Whisk together flour, cornstarch, baking soda, baking powder, sugar and salt. Beat together egg and water. Add to dry ingredients and stir until mixed.

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8oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
3 1/3 cups all purpose flour
2 cups packed brown sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
3/4 cup vegetable oil
4 large eggs
2/3 cup water
2 1/2 cups pumpkin puree
In the bowl of an electric mixer, beat cream cheese sugar and egg together until smooth. Refrigerate.
In a large bowl, whisk dry ingredients together. In a separate bowl, beat together oil, eggs, water and pumpkin. Add to dry mixture and, using a fork, bring together with a few strokes, just to combine.

Line 24 regular-sized muffin tins and evenly divide batter. Top with a tablespoon of the cream cheese mixture. Bake at 350F for 20 minutes, or until a tester inserted in the centre of the muffins comes out clean. Cool in muffin tins for 10 minutes, then remove and place on a pastry rack to cool completely.

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3 lb butternut squash, peeled, seeded
1 tbs curry paste
2 medium onions, chopped
2 tbs canola oil
1 tsp whole coriander
1 tsp whole chilli flakes
2 tsp whole fenugreek
1 whole anise pod
1 tsp whole fennel seeds
1 tsp ground cumin
1 tsp ground turmeric
1 tbs ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
1 clove garlic, pressed
3 tbs brown sugar, or to taste
3 cups water
3 cups V-8 juice
2 (400 ml) cans coconut milk
½ bunch spinach, washed and chopped

Peel and remove seeds from squash. Cut flesh into large cubes. Combine curry paste with 1 tbs oil. Toss together with squash. Season lightly with salt and pepper. Place on a baking sheet. Roast at 375F for ½ hour. Meanwhile, grind whole spices. Thoroughly combine with pre-ground spices. Heat 1 tbs oil in a large, heavy-bottomed pot over medium heat. Add onions and cook until they become translucent. Add spices and cook for about 1 minute more, stirring constantly.
Place roasted squash in pot with onions. Cover with 3 cups water and V-8 juice; bring to a simmer. Let simmer for 30 minutes. Stir in coconut milk. Using a hand blender, puree soup until smooth. Return to temperature. Stir in brown sugar and chopped spinach. Season with salt and pepper.
When spinach is soft, serve soup over basmati rice or with slices of artisan bread.

Notes: Grind whole spices in a blade-model coffee grinder, but be sure it gets designated it for spices only. Adjust amount of brown sugar depending on how sweet the squash is.

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