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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Fried zucchini flowers stuffed with parmigiano and thyme is a crispy-then-soft treat that's a thrill to eat

By Mario Batali





JewishWorldReview.com | All types of squash have edible blossoms, but few rival the color and deliciousness of the zucchini's.


Until a few years ago, it was difficult to find these flowers in the States because they're too fragile for most supermarkets to handle. You can now find them at most farmers' markets throughout the summer (zucchini season). The flowers are extremely delicate and last only a day or so after they are picked. That is to say, buy them the second you see them!


Perhaps inspired by their luck with the squash themselves, Italians have long cooked with the fiori as well. The leaves can be chopped like an herb and added to a frittata or risotto. The most common Italian preparation, though, is to stuff the flower with soft cheese -- usually ricotta or fresh mozzarella -- and then batter and fry; a delicate platter of crispy-then-soft zucchini blossoms is a thrill to eat.


My heroine and culinary goddess, Nancy Silverton, devised a pizza lined with squash blossoms, baked, and topped with buratta (think mozzarella filled with cream) that quickly became Osteria Mozza's most talked about pie. It's definitely the most beautiful.



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In this recipe, I don't stuff the blossom with the typical soft cheese. Instead, I use a combination of grated Parmigiano and herbs. But not so much that it overpowers the subtlety of the flower.


Most often stuffed, battered and fried or baked, squash blossoms are similarly delicious when eaten raw. Add to a summer salad for a subtle herb flavor and, of course, a hint of orange.





FRIED ZUCCHINI FLOWERS WITH PARMIGIANO AND THYME


Recipe courtesy of "Molto Batali" (ecco, 2011)


Makes: 24 flowers; serves 8 as a side dish



  • 24 fresh open zucchini flowers

  • 3 cups freshly grated Parmigiano-Reggiano

  • 1 tablespoon fresh thyme leaves

  • 1/4 cups finely slivered fresh basil leaves

  • 1 teaspoon freshly grated nutmeg

  • Salt and freshly ground pepper, to taste

  • 1/4 cup extra virgin olive oil


Pick through the zucchini flowers to remove the stamens and check for bugs.

In a medium mixing bowl, stir together the Parmigiano, thyme, basil and nutmeg. Taste for seasoning, and add salt and pepper if needed. Using a small teaspoon, stuff each blossom with about 1 1/2 tablespoons of the Parmigiano mixture. Set them aside.

In a 14-inch nonstick saute pan, heat the olive oil over medium-high heat until smoking. Place 6 flowers into the pan, and cook until golden brown on both sides. Place them on paper towels to drain. Repeat with the remaining flowers.

Arrange the fried zucchini flowers on a platter, and serve warm or at room temperature.

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.