Whoah time flies. I've been away for over two months while I was moving, starting a new career, and working an intense summer job. I've cooked and eaten plenty of exciting things, but simply haven't had a chance to write about any of it! So many changes have happened, but I'm excited to get back in the kitchen and start experimenting with new delicious late summer flavors - and sharing it all here!And now is a great time - the late summer months produce a plethora of interesting flavor profiles that are exclusive to the season. One of my favorite late summer blooms that I can't resist - the squash blossom. You can imagine my delight when I noticed the buttery, bright bloom growing around the corner from my new apartment in an abundant basil garden. Even more so when I spotted a small sign that prompted passer buys to help themselves! How nice! I love my new neighbor, whoever they may be. If I find them, I'll certainly make them some cookies. Or a pie. Or maybe even a big hug. This kind of fresh produce is hard to come by in city life - you usually have to wait for a farmers market! Fresh basil and fresh squash blossoms on my stroll home from work. Too wonderful.
I scooped up just a couple and brought them home with me. Carefully, I split them, and removed the stamen (the pollen covered center of the flower - not so great for eating) and plunged the blossoms into some cold water to keep them fresh and clean them off. I wrapped my delicacies in a damp paper towel and rushed to the fridge to decide what I should do with my fresh foraged delicacies before they shriveled up and left me hungry (squash blossoms don't live for long once you pluck them. In the most ideal care conditions, you're looking for maybe 24-48 hours - best case scenario, but more than likely you're going to want to use them in a few hours after picking them up from the market or picking them yourselves).
After gathering some goat cheese, flour, onions, garlic, wine, herbs de provence, I was ready to go. I stuffed the blossoms with just enough goat cheese to fill them, and twisted up the tops to seal them. Then I added just enough wine to my flour and herb mixture to make a thick batter (a little lighter than pancake batter consistency). Heating the chopped onion and garlic in some white truffle oil (olive oil would be fine, I literally just didn't have any on hand! grr!), I dipped the blossoms lightly in the batter and allowed them to saute in the pan until the coating became golden brown.
The result? A perfect after work snack. The nutty squash blossom crisped up, encasing the warm mild soft cheese inside. Mmmmm, I could have eaten a full plate of them for dinner! 
Look how enticing that golden brown crust is! And the cheese just stuffed to perfection! Herbs provide just the right amount of earthy flavor!
Of course, I couldn't stop there! I came across an article on squash blossoms in MSL, and I realized that I needed more squash blossoms! Just like that. So this morning as I strolled home - I gathered a few more, and with Martha's inspiration concocted a squash blossom frittata. Mmmmm. Chopped up a few blossoms, onion, garlic, fresh basil, and fresh corn off the cob - put them in the pan to saute, and then added about 8 eggs. Transfer the pan into the oven at 350 degrees F for about 10 minutes. Remove from the oven and place slices of fresh mozzarella to the top of the frittata, and arrange a couple of sliced blossoms on top. Put back in the oven until the cheese is melted and enjoy! Mmmm summer!
