Squash Blossoms

While at the Farmers Market I picked up a bunch of squash blossoms. In all honesty I thought the season for blossoms was spent and we wouldn't see it again until next spring. Alas, I was wrong. There they were, deliciously calling to me. One of my favorite things to do with squash blossoms is to make a real quick & simple tempura batter and fry them fast. These work as an excellent side dish, or as an appetizer. You could make an asian dipping sauce for it - or any kind of dipping sauce you'd like, but I often just munch on them as they are.

Tempura batter
1 cup flour
1 Tbl. cornstarch
1 1/2 cup soda water
Salt (to taste)

Combine all of the ingredients and mix thoroughly. You should end up with a lightly bubbly, thick liquid. Don't over-mix as you want some of the carbonation to stay in the batter - this helps fluff up the batter when cooked.

Squash Blossoms
1 bunch Squash Blossoms
Tempura Batter
Peanut Oil

Fill a cast iron skillet 1 1/2 inches with peanut oil. Heat up to relatively high heat (peanut oil can take it better than olive oil). Pluck the blossoms from their stems, rinse and spin dry or pat dry completely. Dredge the blossoms in the batter, covering completely, and place into the hot oil. Cook for 2 - 4 minutes until crispy (batter does NOT turn brown like other batters - it stays the same color for the most part). Turn over and cook for another 2 - 3 minutes until the batter is cooked through completely. Remove from oil and allow to sit for a few minutes on a paper towel.

Pacific Oysters

Yesterday at the market I saw these AMAZINGLY HUGE oysters - they were fresh and local, so I couldn't resist. I asked for 8, and the lovely woman behind the counter said "okay, but you'll have to give me a minute to get them." She had to go in the back to get them - they could only fit 4 at a time in the ice display, I kid you they were huge. She gave me to big bags, each had 4 oysters. Every one of them was at least the entire size of one of my hands - a couple were even bigger. I was in oyster heaven! As I was taking the bags the woman behind the counter said "these are great on the grill." I paused and thought "really?" But so as not to appear like she had some knowledge that I didn't, I simply said "yep! Can't wait!" On the grill?? Really?? I was intrigued!

I still wanted to open one up and eat it raw. Come on, it's freakin' huge. So I scrubbed them clean, and keith stood eagerly nearby while I shucked two - one for each of us. That slimy little fucker was massive. Not ideal for raw consumption, just too big. But we did it anyway. I threw on a little red wine vinegar and a couple of dashes of hot sauce and down it went. VERY briny and of the sea, almost a little too much. But still, great intensity of flavor. So the decision was made - the rest would be grilled. I looked up a few recipes and just decided to go simple. 8 - 10 minutes on a HOT grill, covered, until they start to pop open. Then shuck them as necessary (I still had to fight a couple of them), add a small pad of butter to each, and for me also a few dashes of hot sauce.

The grilling was awesome - not for the oysters, but for me. They were steaming/boiling in their own shells. Poor guys. Oh well, they tasted great! I'm higher on the food chain, so whatever. :) I ripped off the top shell of each and severed the muscle attaching each oyster to the shell. The shells stayed hot pretty long, so the butter melted easily. I also added just a dash of garlic salt to each because I felt the need. They were great - still very briny, but deliciously so. A great appetizer, if I do say so myself!

Dinner on the grill

Saturday night we had Kevin (a new Portland friend) over for dinner. He is diligently working to get us out and exploring Oregon in terms of camping, hiking & backpacking. But before all of that commences, I thought making him dinner would be a good place to start. A trip to the grocery store resulted in a multitude of things to eat - and things to grill!

I can't JUST make dinner...so we started with a selection from the antipasto bar that included big caper berries, hot & spicy bread & butter pickles, artichoke hearts and sun-dried tomato-stuffed olives. This was complimented with a cheese plate (a smoked cows milk, a double poured cows milk separated by ash, and a triple cream cheese). I found some really nice baked sourdough crackers to use as vehicles for the cheese.

For dinner, I decided I needed some salmon. I am in the Pacific Northwest, after all - not to mention that my friend Lori in Wisconsin mentioned salmon immediately when I told her I was getting a grill. So it was already on my mind! I got a huge side of salmon and, after removing MOST of the pin bones (I tried), I cut it into small 'steaks.' The rest of the meal was vegetarian (in honor of Kevin - although he did eat the salmon!): thin slices of zucchini & squash, garlic shoots, assorted peppers, and portobello mushroom caps piled with goat cheese.

For dessert I sliced some white peaches and grilled them as well. Once the grill marks were perfect, and the peaches were warmed, I piled on some marscapone cheese and drizzled them with some clover honey, and then served them with a few fresh figs. Great evening on the grill!

Roasted Garlic on Bread

Yesterday while shopping for dinner, I found these fantastic little bags filled with gorgeously roasted garlic.  Now roasting garlic at home is quite easy...but it's SO much easier to squeeze perfectly roasted garlic cloves out of a small bag!  I had some great bread left, so we had roasted garlic on bread as an appetizer.  I plopped a small handful of roasted cloves into the mortar & pestle, added a pinch of salt and some olive oil and mashed the hell out of them.  Then I liberally spread it over sliced of bread.  Lovely little snack.  Just make sure everyone in the house enjoys this at the same time.  :)

Dinner at Ditch Plains with Matt

Last night keith and I met up with our friend Matt.  Funny story - the three of us were cast in "Into the Woods" 7 years ago with Gallery Players in Bexley, Ohio.  That's actually where my husband and I met.  So it was a fun reunion with Matt.

Spicy Pork Meatballs

We managed to find some common time and picked a location (Matt coming from the Upper East Side; keith coming from Union Square; me coming from the Lower East Side) - Ditch Plains on Downing & Bedford.  We've always loved this restaurant, and the fact that they carry Hangar Vodka (lime infused!).

Crab Dip

Smoked Mozzarella & Ricotta Fritters

Over plates of appetizers and cocktails we caught-up and laughed.  Matt is full of stories, and available for hire to any casting directors that might read this.  :)  And I was so excited about the "special" burger (that just won a major burger award - really, no joke) that I forgot to grab a photo of it.  Needless to say, the cheddar "bun" and the vodka-spiked ketchup were delicious.  And what evening would be complete without deep fried snickers bars?  I mean, we're all Ohio boys at heart.

Deep Fried Snickers Bars