Recipes 07.12.18

Seasons by the Sea: Blossoms and Leaves

Fried Zucchini Blossoms

I don’t know where I got this recipe for fried zucchini blossoms, but it is the best I’ve tried.

Makes about 18 big ones. 


1 1/2 cups flour

1 tsp. salt

1 Tbsp. olive oil

1 egg

1 clove garlic, minced

2 Tbsp. parsley, chopped

2 cups water

18 zucchini blossoms, rinsed, stamens removed from center, dried

Neutral oil for frying (I use peanut oil)


Combine first seven ingredients to make batter. Heat oil in a big, deep skillet. If you have a candy thermometer, heat it to 375. If not, just test by dropping in a bit of batter, it should sizzle right up.

Dip flowers in batter and fry in batches until golden brown on both sides. Drain on paper towel, then sprinkle with salt and serve immediately.


Chard Ribs with Anchovy Sauce 

This recipe is from Richard Olney’s “Provence, the Beautiful Cookbook.” It’s a little labor intensive but it demonstrates how the French utilize every bit of food, even the scraps and stems. And, yes, I know Richard Olney was not French. . . .

Serves four.


For the sauce:

8 cups water

1 large onion, finely sliced

1 bay leaf

1 sprig thyme

Parsley stems

1 Tbsp. vinegar

1 small dried chili pepper



For the chard:

1 lb. Swiss chard stems, strings removed, cut into 4-inch pieces 

(to get 1 lb. of chard ribs, you will need 4 lbs. of chard)

2 cloves garlic, minced

2 anchovies, chopped

2 Tbsp. olive oil

2 Tbsp. flour


Combine first eight ingredients in saucepan and simmer for about 45 minutes. Strain, then return the court bouillon to the pan and add chard stems. Boil 10 minutes then remove stems and layer them in a gratin dish.

Heat oven to 400.

Heat olive oil in a pan over medium heat, then add the flour and stir for a minute or two. Add anchovies and garlic and three cups of reserved court bouillon, whisking continuously. Lower heat and simmer for about 20 minutes.

Pour anchovy sauce through a sieve over chard stems. Place in oven and bake until surface is lightly colored, about 20 minutes. Serve at once.


Potatoes Fontecchio

This is one of the best recipes ever. Find some good tiny local new potatoes for this.

Serves eight.


5 1/2 lbs. new potatoes

8 cloves garlic, chopped

1 1/2 cups olive oil (I use a little less)

2 Tbsp. salt

Pepper to taste

1 1/2 cups chopped spearmint leaves


Prick potatoes in six places. Bake at 350 for two hours. Cut in half, then mix with rest of ingredients. This is best served the day it is made.