Name: Fried Zucchini Blossoms with Goat Cheese And Zucchini Pesto
Ingredients: 24 Zucchini blossoms; 1/2 c Goat cheese; 1 1/2 qt Olive oil; 1 c All-purpose flour; 2 c Chilled seltzer water or ice water; Sea salt to taste; Cayenne pepper; 1 md Zucchini; (about 8 ounces); 2 tb Parmesan cheese; grated; 2 tb Pine nuts; 30 Basil leaves; (approximately 3/4; ; cup loosely packed); 1/4 ts Finely chopped garlic; 6 oz Extra virgin olive oil; Sea salt and freshly cracked black pepper; ; to taste

When a Christian walks irreprovably, his enemies have nowhere to fasten their teeth on him, but are forced to gnaw their own malignant tongues. As it secures the godly, thus to stop the lying mouths of foolish men, so it is as painful to them to be thus stopped, as muzzling is to beasts, and it punishes their malice. And this is a wise Christian's way, instead of impatiently fretting at the mistakes or willful miscensures of men, to keep still on his calm temper of mind, and upright course of life, and silent innocence; this, as a rock, breaks the waves into foam that roar about it.

Robert Leighton

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Clprime2	1	servings

INGREDIENTS

24		Zucchini blossoms
1/2	c	Goat cheese
1 1/2	qt	Olive oil
1	c	All-purpose flour
2	c	Chilled seltzer water or ice water
		Sea salt to taste
		Cayenne pepper
1	md	Zucchini; (about 8 ounces)
2	tb	Parmesan cheese; grated
2	tb	Pine nuts
30		Basil leaves; (approximately 3/4
		; cup loosely packed)
1/4	ts	Finely chopped garlic
6	oz	Extra virgin olive oil
		Sea salt and freshly cracked black pepper
		; to taste

INSTRUCTIONS

BLOSSOMS
ZUCCHINI PESTO
For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of
the goat cheese. Fold over the petals to form an envelope. In a deep
skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour
in a mixing bowl. Pour in the seltzer a little at a time, whisking
constantly to ensure a smooth batter. Season with salt and cayenne. When
the oil is properly heated, dip a stuffed blossom into the batter to coat
it evenly, scraping off any excess. Fry until crisp and golden, about 30
seconds per side. Remove to paper towels to drain. Repeat process with all
blossoms, being careful not to overcrowd the skillet and maintaining the
proper oil temperature.
For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini
for 2 minutes in salted boiling water, and then shock in ice bath to
preserve color. Drain well and pat dry with cloth. Place blanched zucchini,
Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and
start to puree. With the motor running, pour the olive oil through the feed
tube in a slow, steady stream until the pesto emulsifies. Season with salt
and pepper taste.
Converted by MC_Buster.
Per serving: 13845 Calories (kcal); 1499g Total Fat; (95% calories from
fat); 41g Protein; 106g Carbohydrate; 67mg Cholesterol; 393mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 297
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3
Converted by MM_Buster v2.0n.

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