Ingredients:                        Makes 4 Side Servings or 8 Appetizer Servings
1 Leek
5 tbsp Unsalted Butter, plus extra for buttering baking dish
2 cups & 2 tbsp Heavy Cream
1 Bay Leaf
1/2lb Maytag Blue Cheese (could substitute other blue cheese)
1 loaf Brioche or Challah Bread, top crust removed
2 tsp Fresh Rosemary, chopped
1 tsp Fresh Thyme, chopped
1 tsp Fresh Chives, chopped
1 tsp Lemon Zest, microplaned or very finely chopped
1 Whole Egg
2 Egg Yolks
Salt & Pepper

Optional Garnish:
Additional Fresh Chives
Extra Virgin Olive Oil
Additional Blue Cheese, finely crumbled

Directions:
1. Preheat your oven to 350 degrees.

2. Cut the leek in half down the middle and rinse out the interior.  Thinly slice the leek.  Add it to a frying pan with 4tbsp of the butter and a little salt.  Cook over medium low heat until softened.

3. Add 1 cup of the heavy cream & the bay leaf.  Reduce the heat to low & simmer for ten minutes to infuse the leek flavor into the cream.

4. Remove the cream from the heat, remove the bay leaf and immediately crumble in 1/4lb of the blue cheese.  Once the cheese has melted, stir to combine.

5. Cut the bread into 1 inch cubes & then gently crumble further.  Crumble the remaining 1/4lb of blue cheese into the bread in a large bowl.  Add the chopped rosemary, thyme, chives and lemon zest.  Gently mix with your fingers.

6. To the warm cream mixture add the egg, egg yolks and additional cup of cream.  Stir to break the yolks and mix completely.

7. Add the cream base to the bread and gently fold.  Add pepper.

8. Rub an 8×8 baking dish with butter.

9. Optional: If you want to unmold the pudding whole later, line the buttered dish with parchment paper.

10. Gently pack the pudding into the dish.  Drizzle it with the remaining 2 tbsp of cream.  Cut the remaining tablespoon of butter into small pieces and distribute them across the surface of the pudding.  Season with salt.

11. Optional: Set the baking dish in a second baking (larger) baking dish filled with hot water to ensure more even cooking.

12. Bake for 30-45 minutes until set and the top is golden brown.

13. Garnish with extra virgin olive oil, chives, and additional blue cheese if desired.  Serve.

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These thin, firm sheets of baked parmesan cheese are an elegant, flavorful garnish for all sorts of savory dishes.  They can even be formed into very delicate cups if you’re quick when they come out of the oven.

They’re already full of flavor (especially if you use real parmigiano reggiano, which we highly recommend for this), it’s easy to add other finely ground ingredients to impart additional flavors.  We experimented with both porcini powder and chile powder with very tasty results.

If you’re grinding your own chile powder, you can control the spiciness level of your chiles by removing some or all of their seeds prior to grinding…the more seeds you leave in the hotter the powder will generally be.  We used dried japones chilies with all the seeds in…which gave these tuiles a late, but very potent, spicy kick following the initial burst of cheesiness when you took a bite.

Ingredients:
Parmigiano Reggiano Cheese

Optional:
Porcini Powder (or make your own from dried porcinis – How to Grind Mushroom Powders)
Chile Powder (How to Grind Chile Powders).  We used Dried Japones Chilies.

Equipment:
Box Grater
Baking Sheet
Silicon Baking Mat (aka Silpat) or Parchment Paper

Optional:
Small mise en place cups or ring molds for molding the tuiles into shapes

Directions:
1. Preheat your oven to 350 degrees.

2. Finely grate the parmesan cheese.  We used the smallest holes on a conventional box grater.

3a. For Plain Tuiles: Pile the cheese in separate mounds on top of the silicon mat or parchment paper.  The more cheese you use, the larger the tuiles will be.  We used roughly ¼ cup of cheese for each.

3b. For Flavored Tuiles: Build the piles, but only put half of the cheese you’re using for each one on the pan.  Add 1-2 pinches of your flavoring evenly distributed across the cheese.  Cover the flavorings with the other half of the cheese.

4. Bake the cheese in the oven on the middle rack.  Start checking your tuiles after ten minutes.

5a. For Flat Tuiles: Remove the pan from the oven and let the tuiles cool. Serve.

5b. For Parmesan Cups: Remove the pan from the oven and let the tuiles cool briefly.  They will firm up as they cool, so you want to wait until they’ve hardened enough to hold together, but are still flexible.

Quickly drape the tuiles over the small cups or in ring molds to form them into rustic cup shapes.  Let them finish cooling. Serve.

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Drink Pairings: Mimosa or Bloody Mary

Ingredients:                       (Makes 4-6 Servings)
10 Eggs
2 Leeks
1 cup Fresh Morel Mushrooms
1/2 cup Gruyere Cheese, grated
2 cloves Garlic, minced (plus extra for morels if desired)
1 tbsp Fresh Tarragon, minced
Unsalted Butter
Salt

Directions:
1. Preheat your oven to 375.

2. Saute the morels in butter (Butter Sautéed Morels Recipe).

3. Remove the top and bottom of the leeks, slice the remaining portion in half down the side. Wash the exposed inner layers to remove any in-grown dirt.

4. Slice the leeks into very thin strips (about 1 ½” long).

5. Melt 1 ½ tbsp butter in a frying pan and add the leeks. Sweat the leeks until they become tender and translucent (the heat should be low enough that they don’t brown at all).

6. Once the leeks have cooked, remove them from the pan.

7. Saute the garlic in the pan. Once it’s softened, put it in a bowl with the leeks.

8. Put the eggs and a healthy pinch of salt to a blender. Blend on high until the eggs have dramatically increased in volume (1 1/2 minutes or so). They should be so full of air that they’re almost white.

9. Put 1 tsp oil (olive or canola) and 1tbsp butter in a small cast iron skillet.  Melt the butter, then remove from the heat.

10. Build a layer of leeks, tarragon, garlic, gruyere and morels in the pan.

11. Add some of the tarragon to the eggs and pour a layer of the egg mixture over the morel mixture in the pan.

12. Put the skillet over a burner set to medium low heat and cover the eggs with more leek, tarragon, garlic, gruyere and morels.

13. Pour the rest of the eggs (or as much as will go in to your pan without overflowing) in over the morels.

14. Continue to cook until the top starts to bubble slightly, then move to the oven to bake.

15. When the top has set and a knife inserted into the fritatta reveals that it is cooked but still soft, switch to the broiler and brown the top (you can top with additional gruyere before doing so if desired).

16. Serve.

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These crispy squash blossoms, filled with a creamy cheese filling spiked with fresh orange zest and pine nuts, really shine when finished with a light dusting of fennel pollen.

This version of the filling has a strong orange & nutty flavor with a very light goat cheese tang.  If you want to increase the goat cheese flavor just substitute more chevre for some of the ricotta. The nut and zest amounts can also be varied to suit your taste.

You’ll have extra tempura batter left over, but it won’t keep very long.  Try dipping and frying all sorts of fresh veggies for an exciting cornucopia of accompaniments.

Ingredients: (Enough for about 14 squash blossoms)
About 14 Fresh Squash Blossoms
½ cup Ricotta Cheese
6 tbsp Fresh Goat’s Cheese (aka Chevre)
1 tsp Orange Zest, freshly grated & finely chopped
4 tsp Pine Nuts
1 Egg Yolk
1 cup Rice Flour
¾ cup or more Sparkling Water
2 heavy pinches of salt
Fennel Pollen for garnish
about 1 gallon of Canola Oil for frying (could substitute Peanut Oil)

Directions:

1.  Mix together all the filling ingredients in a bowl with a spatula, making sure to get the mixture nice and smooth.  Load the filling into a piping bag or zip top bag (you’ll clip a corner to use it as a piping bag).  The filling can be made ahead and stored in your refrigerator.

2.  Heat the canola oil in a fryer or heavy Dutch oven to 375°F.

3.  Use the piping bag to fill each squash blossom. (How to Stuff Squash Blossoms)

4.  Make the Tempura Batter: Just before you’re planning to serve the blossoms, combine the egg yolk, rice flour, salt, and sparkling water in a bowl.  Depending on your rice flour, you may need to add more water to thin or more flour to thicken in order to get the right consistency (you want a thin batter that clings to food in an opaque layer).

5.  Dip each blossom in the tempura batter and immediately transfer to the hot oil.  Don’t fry more than five or six at a time, you don’t want to crowd the oil.

6.  Turn each blossom as necessary to cook them on all sides.  This tempura recipe crisps but doesn’t brown much, so use its texture as a cue to doneness rather than its color.

7.  Remove the cooked blossoms from the oil, and drain them on paper towels.  Let the oil reheat to 375, then cook another batch or vegetables you’ve dipped in the batter.

8.  Serve each blossom sprinkled with a pinch of fennel pollen.

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Squash Blossom Recipes
Edible Flower Recipes
Fennel Pollen Recipes
Cheese Recipes
Citrus Fruit Recipes

BASIC STEPS:
1. In a saucepan, add olive oil. Then, over medium heat, add a cup of diced onions and a couple minced cloves of garlic. Sweat the vegetables.

2. Add a cup or two of arborio rice or (even better) carnaroli rice, stirring frequently, until you can smell a nutty aroma and the risotto has been slightly browned.

3. Deglaze with a cup of white wine and stir.

4. Once the wine is absorbed, begin adding chicken stock or vegetable stock in ½ cup increments, stirring frequently, until the risotto is tender.

5. Add cream, cheese and/or fresh herbs of your choice at the very end.

RISOTTO EMBELLISHMENTS:

1. Pancetta, truffle, porcini risotto: Add pancetta before the onions. Brown the pancetta. Add fresh porcini mushrooms or reconstituted dried porcini mushrooms about ¾ way through the stock stage. (How to rehydrate dried mushrooms). Finish with truffle salt or truffle oil.

2. Butternut squash & blue cheese risotto: After you add wine, you can add cubed butternut squash and then add blue cheese (we recommend Point Reyes blue cheese)at the end.

3. Sweet pea risotto: Add fresh peas a couple minutes before the cheese. Use pecorino.

4. Mushroom risotto: Add pretty much any kind of fresh mushrooms toward the end of the stock stage. Finish with a salty cheese, such as grated parmesan or a tangy cheese like Valbreso feta, depending on your tastes.

5. Asparagus & Parmigiano Risotto: At the end, add blanched asparagus and some parmigiano reggiano.

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Rice Recipes - includes several more risotto variations!
Cheese Recipes
Mushroom Recipes
Truffle Recipes

Includes a great basic pesto recipe below.

You don’t need to buy a pizza stone so that you can bake pizzas. Your grill will do the trick. In fact, grilled pizzas are a delight.

Here’s how to make a grilled pizza:

You can either make your own pizza dough or buy pre-made. You’ll also need some flour, olive oil and whatever toppings you want to use.

For this pizza, we made a simple pesto, and topped the pizza with some sautéed fresh hedgehog mushrooms (although any wild mushrooms will do), browned onions, fresh mozzarella and buffalo sausage.

How to Make Pesto

The below isn’t necessarily a classic pesto recipe, however, it is simple and tasty. Add to a vita-mix or food processor the following: a handful of fresh basil leaves (or more), a half-cup pine nuts, the juice of half a lemon, a half cup of grated parmigiano reggiano cheese, and salt & pepper to taste. Turn on the blender or food processor, until ingredients are roughly chopped. Then turn on the processor or blender and slowly drizzle in oil until you have a smooth sauce. That’s it. Now you have pesto.

Sauteed Hedgehogs

Add some butter to a pan over medium heat. Season with salt and pepper to taste. Add hedghogs and sauté until they have released their liquid.

Preparing the Sausage

Slice the bison sausage (or whatever kind of game sausage that you like) into ½ inch slices. Add some olive or grapeseed oil to a saute pan over medium heat. Brown the sausage on all sides.

How to Grill a Pizza

Make sure the grill is well oiled and pre-heat to medium. Roll out some pizza dough on a board or counter that is dusted with flour. Oil one side of the dough generously…that oiled side is to go down first. Put the dough oiled-side down on the grill. Brush the upward facing side generously with oil. Once the bottom is nice and crusty, flip it over.

Build the pizza right on the grill. Spread the pesto. And, then top with mozzarella, browned onions, buffalo sausage and hedgehog mushrooms.

When the bottom is crispy and the cheese is melted, the pizza is done. Transfer it to a cutting board, slice and enjoy.

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Culinary Techniques
Fresh Herb Recipes
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Zucchini/squash blossom fillings don’t need to be savory.  This filling plays with two different tart notes (the goat cheese and cranberries), adds a small amount of almonds for body and a little extra crunch, and then smoothes everything together with the richness of honey.

If you want to highlight one flavor or another, feel free to increase the honey, cranberries, or almonds.  You can also substitute more chevre for some of the ricotta.  We’ve pan fried them coated with panko breadcrumbs here, but you could also panfry without any coating or deep fry them in tempura batter.

Ingredients:           (Enough for about 16 squash blossoms)
Fresh Zucchini Blossoms (Squash Blossoms)
½ cup Ricotta Cheese
½ cup Fresh Goat’s Cheese (aka Chevre)
3 tbsp Dried Cranberries
1 ½ tbsp Blanched Almonds, roughly chopped
4tsp Honey (we used wildflower honey)
Salt to taste 
2 Eggs
Breadcrumbs or Panko Breadcrumbs
large pinch of Salt for breading
Canola or Olive Oil for panfrying

Directions:

1.  Gently combine the ricotta, goat’s cheese, cranberries, almonds and honey in a bowl.  Taste, then adjust seasonings and add salt as needed.  Load the filling into a piping bag or zip top bag and store in the refrigerator until you’re ready to stuff the blossoms.

2.  Use the piping bag or zip top bag to fill each zucchini blossom (How to Stuff Zucchini Blossoms).

3.  Crack the two eggs into a medium bowl and beat them with the salt and about a ½ tsp of water.  Put a layer of breadcrumbs in another bowl.

4.  Heat 1/8^th inch of oil in a cast iron skillet over medium heat until quite hot.

5.  Dip a filled zucchini blossom in the egg mixture to coat, then drop it in the breadcrumbs and use a clean hand to toss crumbs over the top so it’s completely covered.

6.  Carefully lay the zucchini blossom into the hot oil, and move on to the next flower.

7.  As the bottom of each blossom crisps, flip it with tongs in order to brown the other side. 

8.  When both sides are brown, drain the blossoms on paper towels and serve.

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Savory Potato, Fontina, and Truffle Beignets

Pairings of truffles with potatoes or cheese are classic. Here, the truffles are combined with both potatoes and Fontina cheese to make savory deep-fried beignets. These scrumptious bites must be served immediately after frying to get that terrific contrast of texture between the crispy outside and the melted cheese on the inside.

Ingredients: (yields about 16 beignets)
1 Large Potato, boiled & peeled
1 Egg
1 1/2 cup All-Purpose Flour + additional flour as needed
1/3 cup Water
3-4 tablespoons Fresh Truffles, chopped
1 cup Fontina Cheese, shredded
Canola oil, for frying
Lingonberry Preserves (optional)
Salt to taste

Directions:

1. Put the boiled potato through a ricer. In a bowl mix together the potato, egg, flour, water and salt to taste to form the dough. If the dough is still very sticky, add a little more flour. Mix in the chopped truffles and fontina.

2. Drop small balls of dough in 350°F oil and deep fry in batches until golden on both sides.

3. Serve immediately, with lingonberry preserves if desired.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

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Fresh Truffle Recipes
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Pictured: Lobster-filled, heart-shaped ravioli with Fennel & Parmesan Sauce

This pasta sauce prominently features the crisp, anise-like flavor of fresh fennel bulb cooked with white wine and parmesan cheese.  This brightly-flavored sauce pairs perfectly with any of our seafood filled ravioli varieties.  If fennel bulb isn’t to your liking, simply substitute fresh leek for a milder sauce.

Fennel Pasta Sauce with Shaved Parmesan (Makes enough for two servings)

Ingredients:
4 tablespoons unsalted butter
1 shallot, finely chopped
¾ cup diced fresh fennel bulb or fresh leek (pale green & white parts only)
½ cup dry white wine
1 tablespoon lemon juice
2 tablespoons heavy cream
1 tablespoon chopped fresh Italian parsley
1 tablespoon fresh basil, cut into slender ribbons (chiffonade)
Parmigiano Reggiano cheese

Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.

Directions:
1.  Melt butter in large skillet over medium heat.

2.  Add shallot and sauté 1 minute. Add fennel (or leek) and sauté until translucent, about 15 minutes, stirring frequently.

3.  Add wine and lemon juice and bring to simmer. Allow liquid to reduce about 2 minutes, stirring occasionally. Stir in parsley and remove from heat.

4.  Stir in cream, swirling until combined.

5.  Place freshly cooked and drained ravioli in large bowl; toss with sauce. Divide ravioli among plates, spoon remaining sauce over top, and garnish with basil chiffonade and shaved parmesan.

Original recipe by Trina Kaufman.

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Pan Fried Squash Blossoms Stuffed with Ricotta, Lemon and Herbs
Served with a Chile Honey Vinaigrette

Stuffed squash blossoms are a colorful, fresh alternative to ravioli or dumpling appetizers.  Besides being tasty, they’re also suprisingly easy to make.

Drink Pairings: Alsatian Pinot Gris or German Riesling

Ingredients: (Makes 6 appetizer servings)
24 Squash Blossoms
1 ½ cups Ricotta Cheese
Zest of 1 Lemon
1 tbsp Lemon Juice
1 tbsp chopped Fresh Thyme
2 tbsp chopped Parsley
3 cups Mache or other tender Lettuce
Breadcrumbs to coat the blossoms
3 Eggs
½ clove of Garlic, sliced thin
2 Shallots, sliced thin
½ cup Honey
½ cup Champagne Vinegar
3 Dried Guajillo Chiles, seeded
1 cup Olive Oil
Salt and Pepper to taste

Small pastry bag or zip-top bag

Note: Mache lettuce is delicate, wait until the last second to dress it with the vinaigrette.

Directions: 
1.  Thinly slice the chilies, add them to a small saucepan with the vinegar, 1 of the shallots, garlic and honey.

2.  Simmer the vinaigrette on the stove for 15 minutes.

3.  Pour the vinaigrette into a bowl.  Whisk in the olive oil until a smooth emulsion is formed.  Taste for seasoning & add salt and pepper as needed.

4.  In a separate bowl fold together the ricotta, lemon zest, lemon juice, thyme, parsley, remaining shallot, and salt and pepper to taste.

5.  Carefully fill the inner cavity of each squash blossom with the ricotta filling (how to stuff a squash blossom).

6.  Crack the eggs into a large bowl & scramble them with a touch of water and a pinch of salt.

7.  Get a cast iron skillet very hot over medium heat,  and coat the bottom with about an eighth of an inch of olive oil.  Fill the bottom of a bowl with bread crumbs.

8.  Gently dip each squash blossom the egg and turn to coat.  Then move to the bread crumbs, and toss crumbs over the top to coat it.

9.  Lay each squash blossom into the hot oil.  Be careful not to overcrowd the pan – leave about a quarter inch of space around each blossom.  Carefully angle the pan occasionally to move the oil around and ensure good coverage.

10.  When the bottom of each blossom is brown and crispy, flip them with tongs and brown the other side.

11.  When both sides are brown, remove them from the pan, and serve with the lettuce/mache on the side. Dress both the lettuce and the squash blossoms with the vinaigrette.

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Squash Blossom Recipes
Cheese Recipes
Fresh Herb Recipes
Edible Flower Recipes
Honey Recipes