Remember what happened the last time I bought squash blossoms? Yeah. It was sad. Poor little things just sat on my counter and wilted away! So when I saw blossoms going for 3 for $1 at the Dupont Farmers Market last Sunday, I resolved. I resolved to buy all the ingredients for the blossom recipe I’d been milling over in my head. The. Same. Day.
And buy I did! Later that day, to the tune of Loco by Jowell & Randy (don’t click on that if you have delicate sensibilities) (if you do click on that, you don’t need to tell me I have terrible taste in music sometimes…I already know) I made my Jose Andres Squash Blossom Festival-inspired recipe!
See, the past few years, Oyamel, one of my favorite work neighborhood restaurants celebrates squash blossom season by adding a few blossomy dishes to the menu. One of them, is goat cheese stuffed blossoms in a vera cruz style sauce.
In the end, mine looked nada like Jose Andres’ but tasted just as good…if I do say so myself!
The good news for you (and for me, really) was that they were really easy, and quick to make. I’d say they’re the perfect appetizer for just those reasons. The bad news for you (and for me) was that they were really easy, and quick to make. Okay, I’m not gonna say exactly how many stuffed blossoms I ended up eating…but let’s just say I made six…and there were maybe, perhaps, I think, something like two left…because I thought, “Hmmmm. I should save these for…someone…else?” Sue me!! I love goat cheese.
Inspired by Jose Andres, with guidance from Saveur
- 1 white onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 tbsp. extra-virgin olive oil
- 14oz can diced, low-sodium tomatoes
- 1/4c large green olives, pitted and chopped
- 2 tbsp. capers, rinsed
- 1tbsp fresh rosemary, chopped
- 1tsp marjoram
- 1⁄2 tsp. dried Mexican oregano
- 1 bay leaves
- Freshly ground black pepper
- 6 large squash blossoms
- 1 small pack of herbed goat cheese (they come in two sizes, big and small, get the small)
- 2 limes, juiced
In a sauté pan over medium heat place the diced onion and olive oil…mix it up and let it cook until they’re softened…about 5 minutes. Add the garlic and cook for another minute or so.
Add tomatoes and cook for 10 minutes. Add olives, capers, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; simmer over low heat for about 20 minutes.
While that simmers, start stuffing the blossoms. In a bowl, mix the goat cheese with the lime juice and stir until combined. Place mixture in a piping bag, or a plastic sandwich baggie with a corner cut off. Carefully open a blossom – they tear very easily so be gentle…you may have to gently pull the openings apart like you would open a bag of chips – pulling opposite sides from more sturdy parts of the blossom. Once open, insert the tip of your piping bag and fill the blossom. Stop just short of the frilly opening. Repeat with all six blossoms.
Gently nestle the blossoms in the pan, cover, and cook for about 8 minutes or so. Some of the cheese will have oozed out, making the vera cruz sauce/marinade creamy…yummy! Discard the bay leaf and serve!