crafty_packrat: (foodie)
From my Independence Day Cook-In (all recipes from Purple Citrus and Sweet Perfume)

Crunchy Red Swiss Chard Falafel )

Tahini, lemon, and sumac sauce )

Notes: We didn't make the tahini sauce, because neither of us could find sumac ... we found za'atar, which contains sumac, but not sumac by itself. Also, I'd make the falafel rather smaller than 'golf-ball' sized, since some of ours were a bit mushy in the middle even though they were crispy brown on the outside -- still tasty, though.
crafty_packrat: (foodie)
After we were able to contemplate food again -- at least an hour later -- [personal profile] ellen_fremedon and I fried up the falafel we made with red chard.

The recipe said to make falafels about the size of golfballs. I'd say smaller would be better, given the problems we had with falafels about that size. Bits of chards tended to float off into the frying oil, and sometimes the falafel just broke apart.

They were very tasty, though, because after we took them out of the frying oil [personal profile] ellen_fremedon sprinkled them with salt. Chard, especially the stalks, apparently gets a wonderfully sweet finish when fried, and who doesn't like crispy bits with salt? I liked mine with a healthy dash of tumeric as well, but your mileage may vary.

Tasty balls of chard and chickpea )

[personal profile] ellen_fremedon suggests that shallow-fried chard might be a tasty thing indeed to sprinkle over popcorn some day. I've fried parsley, and seriously cruchy greens are kind of irresistible.
crafty_packrat: (foodie)
The recipe is from Purple Citrus and Sweet Perfume, and it's supposed to make 12 stuffed zucchini blossoms.

I had squash blossoms, and a whole lot more stuffing than blossoms, so the extra stuffing mix went into the freezer. i wonder if zucchini blossoms are noticeably bigger than the local squash blossoms?

But they were tasty and crispy! See? )

8 oz of crab meat
4 oz of chopped cooked shrimp
2 Tbsp of oregano
1 c ricotta
3 Tbsp grated romano

That was a LOT of stuffing, but hopefully I can get more blossoms on Saturday -- I'll look for big blossoms, now that I know what to look for -- and maybe stuff them ahead of time and freeze them. I'm still not very good at frying things, but eventually I'll figure it out.

I'm also going to try stuffing blossoms with different mixtures -- crab and shrimp is okay, but I think they'd be just as good with just cheese and herbs.

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