My Recipe of the Month for June is a touch uncommon. Normally, I characteristic two forms of dishes: recipes that I determined someplace and Brian organized, and recipes that Brian made up all with the aid of himself. But this month's recipe changed into my very personal artwork from start to complete. I came up with the concept, decided the recipe, harvested the materials, prepared it, and cooked it. Though no longer exactly in that order.
See, Brian is off to Chicago this weekend for a seminar, leaving me by myself for dinner. I had no particularly correct mind, so early this night, I observed myself wandering thru the garden, seeking out a few veggies I can also need to put together dinner. However, other than lettuce?Which I deemed no longer enough to make a meal of?The pickings had been type of narrow. The arugula, as expected, had bolted; the snap peas were lately picked clean; the peppers were now not ripe but; and the few squash at the zucchini flora were too small to do a whole lot with. However, I did be conscious that there have been numerous big, yellow blossoms at the plants that seemed ripe for the choosing; in fact, had already fallen off, and a few other came off in my hand when I went to look at it. I remembered studying before that squash blossoms are healthy to be eaten?Certainly, they are taken into consideration a chunk of a delicacy?So I figured perhaps I must do something with those and get a Recipe of the Month out of it at the same time.
So I carefully gathered up the blossoms, carried them inside, and went hunting for some Ideas for what to do with them. How to Cook Everything, failing to live up to its name, had nothing to say on the subject, so I turned to the Internet. The first few Ideas I came across there—fried squash blossoms, squash blossom pesto, pasta with zucchini blossom sauce—all called for a much larger volume of squash blossoms than the three I had, and looked far too complicated for a simple meal for one. But eventually I tracked down a page that suggested serving them in an omelet or, simpler still, in a dish of scrambled eggs with some fresh herbs. I was pretty sure I could handle that.
So I headed again outdoor and started collecting some greater components. Following the Idea of this recipe, I picked a couple of sprigs of sparkling parsley and a few sage leaves to stir into the eggs. I moreover collected some lettuce for a aspect salad.
Then I started out out cooking. Since I had little to no concept what I changed into doing, this become more or a whole lot less in complete freestyle mode. I prepared the salad first (using a model of my Rosy Summer Salad recipe) so I'd have the whole thing equipped whilst the eggs had been finished and will consume them on the equal time as they were warm. Then I chopped up the herbs, tore the squash blossoms in half, minced an terrific-sized clove of garlic, and heated a few oil within the large cast-iron pan. I saut?Ed the garlic in that for just a minute or so, then threw in the squash blossoms and let them prepare dinner till they were wilted. Then in went the eggs, with the herbs sprinkled on top, and I just stirred everything collectively and permit it cook until it appeared fairly stable. I threw it on a plate with a few leftover oven-browned potatoes, set the salad on the facet, and known as it dinner.
So could I make this dish once more? Well, perhaps if I have been on my own for dinner under comparable events, I can also. But if what I clearly desired to do was make something that featured squash blossoms, I assume I'd look for a awesome recipe that might spotlight their sensitive taste a little better than this one. Still, for the purpose that I'm so used to having Brian do all of the cooking, simply being capable of prepare a first rate meal on my own became enough to offer me a sense of fulfillment.
