RecipeMuncher

Zucchini blossoms are the prized gem of the plant. It puzzles me that it’s not more common in American kitchens. After all, zucchinis are quite popular but to get the blossom one must look far and wide. My CSA was only too happy to have its members pick them right off the plants last week. Removing them balances out the energy the plant puts into the actual squash and makes certain people really happy…

I carried my 5 little beauties home and fantasized on what I would do to truly savor them. I decided to make a frittata with the blossoms, some zucchini, caramelized onions and fresh dill. It was so lovely, it tasted like a burst of summery sunshine. We mourned the loss of this wonderful dish when the iron pan sat empty in the middle of the table. My daughter turned to me and said: “you will make it again, won’t you?”

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/3f665_2778457312_5596b964b3.jpg” alt=”Slices of Zucchini Blossom Frittat…

If you think Rome has a monopoly on the best frozen treats, wait until your taste-buds get acquainted with this heavenly match. Eating it feels like a little piece of Alaska in the middle of the Sahara. Mix in some caramelized peanuts and you have yin and yang all in one. The best part is how easily it comes together with no need on a hot day to sweat some more over the stove waiting for the custard stage. No, all this silky beauty needs is a bowl, a whisk and an ice-cream maker.

Green Tea Frozen Yogurt with Caramelized Peanuts (makes a quart)

This is an amazingly simple frozen dessert. The peanuts really enhance the experience. The tanginess of the yogurt plays off the earthiness of the tea.
For this recipe I combined and altered recipes from David Lebovitz’s The Perfect Scoop.
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I am bit picky when it comes to what qualifies as a good cookie. I like them buttery but not greasy. I don’t appreciate gratuitous sweetness, it’s like gratuitous violence in movies: totally lost on me. Sugar with a purpose is okay because it serves the very important purpose of balancing out the flavors or improving the texture of the crumb. Sometimes its essential job is just to sweeten my cup of tea.

Years ago, when I was new to exploring this wonderful culinary world, I made some middle-eastern treats. These were little logs, heavily perfumed with orange flower water and stuffed with dates and nuts. They were delightful and perfect with a cup of moroccan mint tea. Fast-forward to this weekend, I am looking desperately for the long lost cookie recipe when instead I come across the cutest, sweetest, nutty lebanese cookies.

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/66a91_2751206069_c95b7d6f3c.jpg” alt=”Lebanese Walnut Cookies” w…

I started out wanting to make challah, a wonderful jewish egg bread. Not being able to use wheat changes many things in baking, including which bread you can enjoy. This bread turned out wonderful, rich and with a perfect texture. It’s almost challah but not quite, the chewiness that you get with gluten is missing but its own texture is moist and delightful. I offer you two methods: one for breadmachines but still baked in your oven, and the other you can do in a mixer. You can also take this recipe and use regular flour if your diet doesn’t require you to be off wheat or gluten. Either way, you are in for a treat.

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