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.