Recipes: 06.22.17

Nothing Beats Olive Oil

Taleggio Cheese With Olive Oil and Cracked Black Pepper

Find the best piece of Taleggio you can, as in soft in the center and not dry. Cut off the rind and then slice into half-inch slices and arrange on platter. Drizzle with lots of good olive oil and grind fresh black pepper over all. 

Serve at room temperature with your favorite crackers. Firehook Bakery’s Mediterranean sea salt crackers are excellent with this cheese.


Goat Cheese With Thyme and Garlic

Log of plain goat cheese, any size

Olive oil

Garlic, coarsely chopped, 3 cloves for each 6 oz. of cheese

1 Tbsp. fresh thyme, finely chopped


Cut goat cheese into discs about one inch thick and place on a deep platter. Sprinkle with garlic and thyme. Drizzle with plenty of olive oil. This is best served with Carr’s wheatmeal crackers, which are slightly sweet like graham crackers.


Fried Zucchini and Blossoms

Let’s fry.

This recipe is good for zucchini blossoms and zucchini slices. Although it’s still early for zucchini blossoms, I have found them at Dale and Bette’s farm stand in Sag Harbor (grown in a greenhouse) and at the super cool, new improved Amagansett Farmers Market run by Amber Waves Farm.

Makes enough for 18 large to 36 small blossoms, or about three medium-size zucchini.

1 1/2 cups flour

1 tsp. salt

1 Tbsp. olive oil

1 egg

1 clove garlic, minced

2 Tbsp. chopped parsley

Enough peanut oil to fill cast iron skillet to about 3/4 inch 

18 to 36 zucchini blossoms, pistils and stamens removed, blossoms washed     and air-dried. Male blossoms are best, they have a stem; the females have baby fruits.


Sift flour with salt. Add oil and egg. Slowly whisk in two cups of water, then add garlic and parsley.

Heat oil to 375 degrees or until a bit of batter dropping in the oil sizzles up.

Dip blossoms into batter and add to pan, being careful not to crowd. Fry until golden, about three minutes per side, turning frequently. Transfer to paper towel to drain. Sprinkle with salt and serve immediately.

If you’re going to make zucchini chips, slice them very thinly with a Benriner or mandoline. Place on paper towels and sprinkle with salt. Press down to extract as much moisture as possible out of the slices. When they are fairly dry, add them to the batter. Then fry in pan until golden. Drain on paper towel and serve with lemon slices and pepper. 

They probably won’t need salt since they will have absorbed some of the salt beforehand. These are also delicious served with a homemade aioli: Try mayonnaise with smoked paprika, garlic, and lemon.