Sunday, August 12, 2007
Brunch at Home
Egg and Cheese Stuffed Squash Blossoms with Artichoke-Red Pepper-Balsamic Dipping Sauce
Alexis got inspired at the farmers market and came home with a box of lovely squash blossoms. All the recipes she found called for deep frying them, but she wanted something lighter and figured that broiling might work. She gave it a shot and they turned out beautifully, all puffed up from the eggs.
-20 squash blossoms, stems removed
-4 eggs
-1 cup grated cheese (I used goat and Dubliner, but you could use whatever you've got)
-salt and pepper to taste
Grease a cookie sheet. Whisk the eggs, cheese, salt and pepper together and pour mixture into a zip lock bag. Cut off a corner of the zip lock bag and use it to fill each squash blossom. Twist the tips of the squash blossom together to lock the egg mixture in and place the filled blossoms on the cookie sheet. Broil on low for a few minutes, then flip the squash blossoms over and broil a few more minutes. They are done when slightly puffed, yet firm, and when the tips are just a touch crispy. Although these are tasty enough to be eaten alone, we dipped them in the following sauce.
-3 tb artichoke red pepper tapenade
-2 tb balsamic vinegar
Mix and serve as a dipping sauce.
-4 eggs
-1 cup grated cheese (I used goat and Dubliner, but you could use whatever you've got)
-salt and pepper to taste
Grease a cookie sheet. Whisk the eggs, cheese, salt and pepper together and pour mixture into a zip lock bag. Cut off a corner of the zip lock bag and use it to fill each squash blossom. Twist the tips of the squash blossom together to lock the egg mixture in and place the filled blossoms on the cookie sheet. Broil on low for a few minutes, then flip the squash blossoms over and broil a few more minutes. They are done when slightly puffed, yet firm, and when the tips are just a touch crispy. Although these are tasty enough to be eaten alone, we dipped them in the following sauce.
-3 tb artichoke red pepper tapenade
-2 tb balsamic vinegar
Mix and serve as a dipping sauce.
Century Egg with Pickled Asparagus and Preserved Bamboo Shoots
Giao was still hungry, so he ate one of his favorite snacks, preserved duck egg with pickled anything.
Labels: breakfast recipe, eggs, homemade, squash
# posted by Giao and Alexis @ 12:12 PM 
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