November 2005
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Day November 5, 2005

Entries 2 Total

Goat Cheese-Stuffed Squash Blossoms

Nov 5, ’05 5:28 PM

Adapted from Mare Restaurant, Boston

Ingredients:
a dozen zucchini squash blossoms, stamen removed, gently washed in cold water and dried with paper towel
1/2 cup goat cheese
1/2 cup cream cheese
1 tsp chopped fresh basil
1 cup all-purpose flour
2 tbsps fine yellow cornmeal
1 cup milk
1 large egg
oil, salt and pepper

1. In a medium bowl, combine the goat cheese, cream cheese, basil, salt and pepper. Mix with a fork until well blended. Using a teaspoon, stuff the squash blossoms.
2. In a large bowl, combine the flour, cornmeal with salt and pepper. Stir to mix well. Set aside. In another bowl, whisk together the milk and egg until well blended. Dip one blossom into the milk mixture, then into the flour mixture. Place on a large plate or pan. Repeat with all of the blossoms.
3. Add oil to a large heated heavy skillet. Fry the stuffed blossoms until golden brown, about 1 to 2 minutes. Drain on white paper towels and serve.

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Malaysian Chicken Curry

Nov 5, ’05 4:59 PM

Adapted from The Daily News

Ingredients:
1 pound of boneless chicken, cut in small pieces
2 potatoes, peeled and boiled for 5 minutes, quartered
1/2-inch lemongrass stalk
2 chilis
2 shallots, finely chopped
1 small piece of ginger, crushed and finely chopped
2 garlic cloves, minced
2 cups coconut milk
salt and vegetable oil

1. Mash the chilis, shallots, ginger and garlic into a paste using a mortar and pestle. Sauté in a heated skillet with hot oil.
2. Add the chicken and stir to coat with the paste. Add lemongrass, potatoes and coconut milk. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked. Stir frequently to prevent sticking. Add a little but of water if necessary. Add salt to taste.

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