Stuffed Squash Blossoms

It's been a quiet Forth of July for me. We have big family plans on the 5th - a picnic/potluck for 15 people at a local park. Today I found myself home alone for lunch, which is a pretty rare occurrence. I had impulsively purchased 6 squash blossoms at the market earlier in the day, so I decided to make myself a decadent lunch.

This is one of the best cheese scores I've ever stumbled across: a wheel of Cyprus Grove Humboldt Fog Chevre for only $3.99! This is not a cheap cheese - it sells for well over $20.00 a pound regularly. It was in the markdown bin of the cheese outlet store I visited not long ago in Monroe Wiscosnsin. I can only guess that the average Monroe cheese customer doesn't know what it is, nor how much it's worth..... I used to live less than two blocks from where this cheese is made in Humboldt County, California. Small world!

Here's the wheel cut up. It's a wonderful goat cheese - dry and crumbly near the center, soft and creamy close to the rind. It's got a wonderful intense, rich, complex flavor. A little goes a long way!

The other ingredient to be stuffed in the blossoms was the basil I purchased at market this morning. Oh, how I miss fresh basil in the winter. How good it is to have it back!

Here are the blossoms. I got 6 for $1 at the market. They're nice big ones, perfect for stuffing. They're mostly male blossoms, which don't produce any squashes.....well, I guess they do help out, without them the female blossoms couldn't produce anything.....


Here are all the ingredients: squash blossoms, basil leaves, cheese cubes, two bowls or flour and a bowl of egg. I seasoned the egg and flour really simply with just a touch of fresh ground pepper. I didn't want to create any flavorings that would interfere with the cheese, basil, and squash. Those flavors are complex enough!

I put a cube of cheese in each flower, and a leaf of basil. It was relatively easy to roll them up and fasten them closed with a toothpick.

They got dipped in flour, then egg, then flour again.....


..... then fried them in butter with a little bit of olive oil mixed in.

Perfection! The bottoms of the flowers were surprisingly sweet, and just wonderful when combined with the tangy saltiness of the cheese. Not a bad lunch!

I accompanied it with this super simple cucumber salad with yogurt, salt, pepper, and basil. These local cucumbers are so good they really don't need any fancy seasoning. Mmmmm.... the flavors of summer!

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Stuffed Squash Blossoms

6 squash blossoms
6 1"x2" cubes Humboldt Fog Chevre
6 large basil leaves
1 egg
2 cups flour
3-4 Tablespoons butter + 2 Tablespoons olive oil

Stuff cheese and basil leaves into squash blossoms. Secure the blossoms closed with a toothpick. Dip each flower in flour, then egg, then flour again, and cook in butter over medium heat. Flip the flowers over to brown evenly on both sides. Let drain on a paper towel for a few minutes, and eat before they flowers get cold.
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