Best Huitlacoche And Goat Cheese Crisp With Zucchini Blossom Sauce Recipes

Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 19

Vegetable oil, for deep-frying
1 1/2 cups soft goat cheese
1/2 cup grated Parmesan cheese
1 bunch flat leaf parsley, chopped
1 bunch chives, chopped
Kosher salt
8 zucchini blossoms, stamens removed
1 1/2 cups all-purpose flour
3/4 cup dry white wine
2 to 3 tablespoons extra-virgin olive oil
1 anchovy
1 garlic clove, smashed
1 teaspoon fresh oregano leaves, chopped
Crushed red pepper flakes
1 pint cherry tomatoes, halved
2 large zucchini, julienned
Kosher salt
One 4-ounce block Parmesan cheese
2 cups arugula

Steps:

For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat.
Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit.
Whisk together the flour and white wine in a medium bowl. Working in batches so you don¿t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately.
For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half.
Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season.
Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.

Zucchini Gratin (goat Cheese) image

Provided by FlemishMinx

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs zucchini, coarsely shredded
salt, to taste
black pepper, to taste
2 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup chopped parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 beaten eggs
4 ounces goat cheese
nonstick cooking spray
2 tablespoons dry breadcrumbs

Steps:

Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
Place the shredded zucchini in a bowl and add salt to taste, mixing well.
This will be a seasoning as well as an agent to draw out moisture.
Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
Add the garlic, mix well and cook 5 minutes more, stirring as needed.
Stir in the parsley and basil, and remove from heat.
Allow the mixture to cool to room temperature.
Beat the eggs and goat cheese together in a bowl.
This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
Bake until golden brown, approximately 20 to 30 minutes.

Huitlacoche and Goat Cheese Crisp With Zucchini Blossom Sauce image

Provided by Molly53

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons corn oil
1/2 onion, peeled and sliced
1 tablespoon garlic, peeled and minced
1 tablespoon serrano chili, seeded and minced
2 tablespoons epazote, chopped
1 cup canned Huitlacoche, drained
1/2 cup whipping cream
1/2-3/4 cup goat cheese, crumbled
4 sheets phyllo dough (available frozen)
4 ounces butter, melted
6 tablespoons butter
1 tablespoon minced garlic
2 cups fresh squash blossoms or 1/2 cup canned squash blossoms
1 cup chicken stock
1/4 cup heavy cream
salt and pepper

Steps:

Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
Add the huitlacoche and the heavy cream and cook to reduce the cream completely.
Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
Repeat 3 times, stacking the sheets one on top of the other.
Preheat oven to 350F and butter a baking pan.
Spoon the huitlacoche filling on the phyllo sheets, lengthwise.
Seal the short ends and roll to form a strudel.
Place strudel on prepared pan and bake until golden brown, about 30 minutes.
While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
Add the garlic and cook until soft.
Add the zucchini blossoms and cook until wilted.
Add the chicken stock and cook until volume is reduced by half.
Add the cream and reduce over medium heat for 5 minutes.
Transfer to a blender and blend thoroughly.
Add the remaining melted butter slowly until mixture is well blended.
Season to taste with salt and pepper.
Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.