{"id":13988,"date":"2014-03-20T16:40:45","date_gmt":"2014-03-20T23:40:45","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=13988"},"modified":"2014-03-20T17:44:36","modified_gmt":"2014-03-21T00:44:36","slug":"stuffed-zucchini-blossoms","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/stuffed-zucchini-blossoms","title":{"rendered":"stuffed zucchini blossoms"},"content":{"rendered":"

\"chef<\/strong><\/span><\/p>\n

spring has sprung<\/span><\/strong><\/span>
\n &\u00a0<\/strong><\/span>
\n \u201cGREEN IS THE NEW BLACK\u201d<\/strong><\/span><\/p>\n

zucchini blossom farce with veal, spring greens and herbs<\/strong><\/span><\/p>\n

I knew the question was coming. Then it came.<\/span><\/p>\n

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\u201cNow that you are done with your herb manuscript … will there still be green<\/span> in our dinner?\u201d asked my ten-year old. I knew what she was getting at; she was angling for Mac and Cheese. I scanned my memory to think of a time when dinner did not have something green. Coming up empty, I responded:<\/span><\/p>\n

\u201cChances are very high there will be green.\u201d<\/span>
\n \u201cReally, Mom?\u201d<\/span>
\n \u201cWell, you know what I say \u2026”<\/span>
\n \u201cMom\u2026\u201d she interrupted.<\/span>
\n \u201cGREEN IS THE NEW BLACK<\/span>.\u201d<\/span><\/p>\n

I laughed (alone). \u201cWear black; eat green.\u201d My children have heard it often. I am waiting for them to arrive at adulthood for my words to really resonate.<\/span><\/p>\n

\"CHEF<\/p>\n

The last six months were spent, in part, co-authoring a book about herbs. In truth, taking on a second book project was something I did not really have the time for but the concept was so consistent with how I cook and teach that I could not pass it up. Six months later, I am pleased I did not.<\/span><\/p>\n

The book will be composed of two parts. The first section is authored by a woman who is an authority on growing herbs (NOT me). The second part is where I come in: providing a variety of recipes and various modes of preparation and ways to use herbs in the kitchen. Needless to say, my family was exposed to a great deal of herb recipe experimentation before the recipes were tested. My children have been troopers.<\/span><\/p>\n

For the cook, whether you are writing a book, planning a menu or compiling a restaurant concept, there is a point where you feel a little bound and you crave to \u201cjust cook.\u201d You think about regaining the freedom to cook things just because you want to not because you have to. It is not an uncommon sentiment.<\/span><\/p>\n

My \u201cjust cook\u201d opportunity arrives.<\/span><\/p>\n

\"chef<\/span><\/p>\n

I head to the Farmer\u2019s Market with no list or preconceptions or ideas. I am just going to look and pick up a few<\/i> things as I am soon leaving Los Angeles.<\/span><\/p>\n

\"chef<\/span><\/p>\n

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So there I was at the Santa Monica\u2019s Farmer\u2019s Market and my market\u00a0bags<\/i>\u00a0soon became filled. FILLED! So much for just looking…<\/span><\/p>\n

Not only were my bags filled but I realized that my bags were filled with everything GREEN: Spring asparagus, artichokes, pea tendrils, sprouting broccoli, tender leafy greens, gorgeous sweet basil, Thai basil, bundles of chervil, fris\u00e9e, baby fennel, Spring onions, Spring garlic, and flowering coriander. I thought it was funny that the day I do not have to cook anything with herbs, I still do. \u201cGREEN IS THE NEW BLACK<\/span>.\u201d (By the way, I do not know why am I typing in all caps today or using green-colored wording , call it genuine Spring enthusiasm). <\/span><\/p>\n

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The only non-green items in my bag are strawberries and zucchini blossoms.<\/span><\/p>\n

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Today is the first day of Spring. In food and life, Spring represents new beginnings and transitions us gracefully from the cold of Winter to the warmth of Summer. Heavier foods such as cabbages, cauliflower, sunchokes, and winter squash are making way for lighter, more hydrating ingredients such as leafy greens, flowering fruit, and small vegetables. The garlic and onions are fresh. The strawberries are sweeter (strawberry season is Spring, not year round) and in May apricots and cherries will be here.<\/span><\/p>\n

\"chef<\/span><\/p>\n

New growth in the garden means zucchini blossoms. One of my favorite things.<\/span><\/p>\n

Zucchini blossoms are used with abandon in France, particularly the south. The blossoms are generally stuffed with cold preparations such as a melange of chopped tomatoes and other summer fruits or stuffed with goat cheese.\u00a0Beignets de fleurs de courgettes<\/i> are zucchini blossoms that have been stuffed with an herbed goat cheese filling, fried, and served with a tomato coulis<\/i> on the side. It is a staple in Provence (you can find that recipe HERE<\/span><\/a><\/span>). \u00a0<\/span><\/p>\n

I felt like \u201cjust cooking\u201d something with a thankful nod to Winter while at the same time enthusiastically greeting Spring.<\/span><\/p>\n

I recall seeing in a French food magazine a while ago zucchini blossoms that had been stuffed with ground veal and olives. The idea stuck in my mind because it combined a meaty concept (although veal is light) with a delicate package. Beautiful and hearty. Perfect.<\/span><\/p>\n

So I took the Spring greens: the fresh garlic and onions and the baby fennel out of my market bag. I chopped them finely and saut\u00e9ed them in olive oil. I then combined their fresh Spring-like aroma with ground veal, finely-ground bread crumbs, fresh herbs, and an egg graciously bestowed upon us by Laverne (one of our chickens). I shaped the mixture into meatballs and gently browned them. I removed them from the pan to give them a little cool off and made a\u00a0jus<\/em> from the meat dippings with wine and beef broth. I stuffed each blossom with a meatball and placed the stuffed blossoms back in the pan where they steamed in the jus<\/em> for just enough time to cook them. From beginning to end it was 30 minutes. \u201cJust cooking\u201d was dinner.<\/span><\/p>\n

\"cehf<\/span><\/p>\n

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The stuffed blossoms were served on a bed of shredded zucchini and spaghetti with saut\u00e9ed baby yellow tomatoes. I felt obligated to include some form of pasta for my little one. She got her cheese, grated, on the side.<\/span><\/p>\n

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\u201cWhat do you call this Mom?\u201d she asked me at the table.<\/span>
\n \u201cGREEN spaghetti and meatballs.\u201d<\/span><\/p>\n

This time, she laughed too.<\/span><\/p>\n

Happy first day of Spring. The recipe is below.<\/span><\/p>\n

\u00e0 table<\/i><\/span><\/p>\n

LM<\/b><\/span><\/p>\n

\u00a0\"chef<\/span><\/p>\n

zucchini blossom farce with veal and spring greens<\/strong><\/span>
\n Do not make the meatballs too big for the blossoms because you want to be able to wrap the blossom petals around the meat, enclosing the meat inside. You can substitute\u00a0 ground beef, lamb or chicken if you prefer not to use veal\u00a0<\/span><\/em><\/span><\/p>\n

makes 12<\/i><\/span><\/p>\n

olive oil, as needed<\/span>
\n 12 unblemished zucchini blossoms, stamens and pistils removed carefully<\/span>
\n \u00be pound ground veal (or chicken)<\/span>
\n 1 egg, mixed<\/span>
\n 2 spring garlic, whites only and chopped<\/span>
\n \u00bc cup small diced spring onions<\/span>
\n \u00bc cup small diced fennel<\/span>
\n \u00bc cup bread crumbs<\/span>
\n \u00bc cup cut in chiffonade sweet basil<\/span>
\n 1 tablespoon minced fresh chervil<\/span>
\n \u00bd teaspoon kosher salt<\/span>
\n \u215b teaspoon ground black pepper<\/span>
\n \u00bc cup dry white wine<\/span>
\n 1 cup beef (or chicken) stock<\/span>
\n fresh basil, as needed for garnish<\/span>
\n fresh chervil, as needed for garnish<\/span><\/p>\n