Monday, August 11, 2008
My friend Eric and I went to mess up James' kitchen - I had another pile of squash blossoms and some zucchini from our gardens. Eric decided a panzanella would be a great idea -- with some yummy tempeh cubes, sauteed with soy sauce to make them brown and savory. Eric also brought some killer Wellington wines.
The squash blossom fritters were stuffed with cashew nut cheese, same as before. I made it before heading to James house but overprocessed it so it was less cheesy and more like tahini, but it still worked.
Zucchini fritters are pretty easy to make - just shred the zucchini into a colander, sprinkle some salt, toss and let sit 20-30 minutes before squeezing out as much liquid as you can. Then toss the zucchini with some flour and pepper, add a bit of water (not the zucchini juice though - it might be too salty). Once you have a consistency that holds to gether well enough to drop on hot oil and fry, you're ready to go.
Panzanella is a classic Italian salad -- ours had Japanese cucumbers, some cherry tomatoes that Eric picked out at Whole Foods on our way over, tempeh cubes, basil, rosemary, oregano, finely diced red onion, pine nuts, white corn, and some croutons (sauteed in olive oil) all tossed with olive oil, seasoned and sprinkled with balsamic.