This week’s recipe was a civilized pause to the World Cup madness which has been going on around me for a little more than a month now. As an american living in Germany working for a Dutch company and with lots of colleagues from other corners of the globe, soccer (or, football, as everyone else around me calls it) has pretty much been the only topic of conversation. It really is one of those, if you can’t beat em join em, type of situations. Which means that I found myself sitting in bars, well past my bedtime, both Tuesday night for the historic Germany-Brazil game and then again Wednesday night to support my Dutch boss during the Netherlands-Argentina game. This Sunday it will be Germany vs. Argentina in the final game. And after that, I’m looking forward to catching up on my sleep!
But back to this week’s French Fridays with Dorie recipe, Ricotta-Filled Zucchini Blossoms. I can’t tell you how excited I was to be making this recipe. The idea of cooking with zucchini blossoms was new and intimidating and I envisioned myself crying in the kitchen over torn up flowers. As it turns out, the blossoms were easier to work with than I had feared. Fiddly for sure and it does take a little time to get everything together, but as Dorie promised, the batter covers up all manner of sins and I was really pleased with how well they turned out in the end.
And since in my nervousness I had bought way more zucchini blossoms than needed (I was picturing myself having to throw away at least half of them) I had plenty leftover the next day, which I sautéed up with a little butter and fresh basil leaves. Also delicious! I will now be keeping an eye out for these delicacies each summer.