Fried zucchini flowers

Zucchini plants were always plentiful in my grandparents’ garden.  Anyone who grows zucchini successfully knows that, at some point, one can wish there weren’t so many!  Here’s a great way to enjoy the zucchini plant and put a little production reduction into place.

The following is the primary ingredients in the breading.  Amounts are completely fluid.

Zucchini flowers, rinsed.  (use the male flowers…those without a fruit behind the blossom).  Also, early in the day is the best time to harvest. The flowers close and wilt as the day progresses.  Always beware of bees hiding in the flowers!

In one bowl, mix together egg and milk (start with one egg and enough milk to make the mixture thin)

In another bowl combine flower, garlic powder, salt pepper.  Other optional ingredients are dried parsley, basil, and/or oregano.

Heat a small amount of oil in a fry or saute pan until the oil shimmers.

Dredge the zucchini flowers in first the egg/milk mix and then the flour mixture.

Place in the hot oil and cook just until the flower browns, flipping when the first side is finished. Place on paper towel to remove excess oil.

I like these best fresh out of the pan, but they work no matter what.  Also, these can be a different, interesting pizza topping…  Also, I’ve used flowers from other summer squash and smaller winter squash to good effect.

Photo credit: Allerina and Glen MacLarty

Sweet refrigerator pickles

I love pickles.  Finding this recipe has made fresh pickles a staple in my house.  The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time.  I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability.  I’ve also given these as gifts, and they’ve been received enthusiastically!

3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin

Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed

Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar.  Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.

Photo credit: scubadive67

Avgolemono Soup

Photo by Wyscan

I developed a taste for Avgolemono while going to school in Cleveland. There’s a restaurant, which is still there, called The Mad Greek that is my ground zero for Greek food.  This is not their recipe, but tastes very like it.  The simplicity and elegance of Avgolemono (Egg and Lemon) soup should not be overlooked by any palate.

Avgolemono Soup

1 gal turkey/chicken broth, unsalted
1 c uncooked rice
4-6 eggs
Juice of 3-4 lemons

Add the  rice to the boiling broth and  cook on medium to low heat until the rice until it’s tender.

In a medium mixing bowl, beat the eggs with the lemon.

After the rice is cooked, add 3-4 ladlefuls of hot broth one ladleful at a time and VERY SLOWLY, into the egg and lemon mixutre.  DO NOT CURDLE THE EGGS.

Once the egg and lemon mixture is warmed from the broth, add it all at once back into the pot.  Heat for 3-4 minutes.  DO NOT EVER LET THIS BOIL.

Serve topped with oregano, to taste.

Simple Appetizer – Fried Codfish Balls

Photo by jasonlam

Growing up with my Italian relatives added a whole bunch of yummy cooking ideas to my recipe box.  This particular side, usually prepared around any major holiday meal, is a personal fave.  Because all spices are ‘to taste’,  this recipe is easily modified.  It works with any seafood, really, but my best experience is with Cod.

Bruno Family Codfish Balls

1 c flour
1 t baking powder
2 eggs
Salt and Pepper to taste
Parsley, parmesan cheese, garlic powder to taste
1 lb Cod  (This can be salt cod or fresh)

Mix together all ingredients for batter.

Cut the fish into bite sided bits.  Dip each piece into the batter.

Deep fry  in hot oil until golden brown.

Consume!

Cranberry Sauce with a Kick

Photo by ocean yamaha

I always loved that my mother and her five sisters, all wonderful cooks, both embraced traditional cooking AND were always willing to take a leap and put a twist on that tradition.  I love cranberries prepared in most forms and don’t wait for a holiday meal to cook and serve them. This recipe came from my Aunt Sylvia.  Thanks for finding this one, Aunt Sy!

Cranberry Sauce

1 pkg fresh cranberries
1 1/2 c sugar (adjustable to taste.  I like mine less sweet)
1 1/4 c port wine
~~~~~~~~~~~~~~~~~
1/4 c cold water
4 1/2 t corn starch

Combine the first three ingredients in a medium sauce pan.  Bring to a boil.  Reduce the heat and cook for 5 minutes.

Blend the water with the corn starch.  Add to the sauce pan and cook until the mixture is thick enough.

Cajun Spice

Photo by McKay Savage

Whenever I’m making a recipe and come across an ingredient that is really a LOT of ingredients, I know the options are few. There’s the costly option, buy some quantity of the combined product for much more than the sum of its parts, or make my own.  Whenever I can, I like to make my own.

My mom, in addition to being a spectacular cook at home (completely unbiased opinion), worked in commercial kitchens for many years. This recipe from one of those kitchens is for a large quantity of Cajun Spice,  but easily subdivides to smaller quantities.

Cajun Spice  is wonderful as a hostess gift or for holiday or special occasion giving, too!

Cajun Spice

1 c paprika
1/2 c salt
1/3 c onion powder
1/3 c garlic powder
1/3 c cayenne pepper
2 T + 2 t white pepper
2 T + 2 t black pepper
1 T ground dried oregano
1 T ground dried thyme

Blend all ingredients in food processor or blender.

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