| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Essnce12 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
tb |
Small-diced red pepper |
| 2 |
tb |
Small-diced zucchini |
| 2 |
tb |
Small-diced red shiitake mushrooms |
| 2 |
tb |
Small-diced onions |
| 1/2 |
c |
Ricotta cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
|
Egg; beaten |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
|
Squash with blossoms intact |
|
|
Oil; for deep frying |
|
|
=== ROASTED RED PEPPER COULIS === |
| 1 |
lb |
Red peppers; roasted, peeled, |
|
|
Seeded; and roughly chopped |
| 1 |
tb |
Diced shallots |
| 1/2 |
c |
White wine |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== TEMPURA BATTER === |
| 1 |
lb |
Flour -; (3 cups) |
| 1/2 |
lb |
Cornstarch -; (1 1/2 cups) |
| 2 |
tb |
Baking powder |
| 1 |
tb |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Ice cubes |
| 1 1/2 |
c |
Club soda; or less |
| 1/4 |
c |
Flour; for dredging |
INSTRUCTIONS
Heat the olive oil in a medium saute pan, add the diced vegetables and
season with salt and pepper. Cook for 2 minutes. In a bowl, combine the
vegetables, cheeses and egg. Adjust the seasonings. Set aside. Carefully
clean the squash blossoms free of dirt and split the squash end in half
lengthwise (not cutting it free from the blossom) to open it up for better
cooking. Open the blossom end and divide the filling among the blossoms,
closing the end back up after it has been stuffed. Prepare the coulis and
tempura batter. Roasted Red Pepper Coulis: Cook all the ingredients in a
large saute pan for 20 minutes and puree until smooth. Strain for a more
refined sauce. Adjust the seasonings. Tempura Batter: Combine all the dry
ingredients in a bowl. With a whisk, work in the eggs, ice cubes and 1 cup
of the club soda until you reach a thick, bubbly, pancake batter-like
consistency. Heat the oil for deep frying. Carefully dredge the stuffed
blossoms in 1/4 cup flour, shaking off the excess. Dip them individually
into the batter, and into the fryer. Turn them gently as they fry. Fry
until golden and hot in the middle, about 5 minutes. Place atop the red
pepper coulis and serve. This recipe yields 2 entree portions or 4
appetizer portions.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2175 broadcast 05-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-05-1997
Recipe by: Emeril Lagasse
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