Greek Feast Night

Farmers market season is in full bloom.  I’ve been to a few farmers markets before but apparently not the cool ones because I have never seen zucchini blossoms for sale until last week.  It was like Christmas morning when I saw them. After I bought them I was so overwhelmed with planning the meal that I would serve them as an appetizer at that I couldn’t focus enough to buy anything else.  This week I’m going with a list.

Zucchini blossoms quickly grew into Greek feast night.  Stuffed zucchini blossoms as the obvious star but also the appetizer, Greek salad, chicken gyros and baklava.  I studied abroad in Greece a few years back and have always wanted to make zucchini blossoms and baklava, the moment had finally arrived.  Zucchini blossoms are the flower the grows off of the zucchini.  There are male and female flowers and the way to tell them apart it that the male flower grows directly off the zucchini and the female grows from a stem.

Both the blossoms and the baklava were pretty easy.  The baklava was just time consuming considering it had 17 layers, but there weren’t any tricky parts and you don’t need special tools.  The fried stuffed blossoms are self explanatory and the only thing that was a little tricky was pulling out the pistols of the flowers.

The zucchini blossoms were so, so good!  The fried part isn’t too strong but more of a tempura batter because it is just flour and soda water, so it has a lighter taste to it.  You bite in and they melt in your mouth and its salty from the parmigiano-reggiano and sweet from the ricotta.  The baklava was great.  It tasted almost as good as Greece baklava, almost.

Stuffed Zucchini Blossom Recipe

Baklava Recipe

 

 

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Wine Wednesday- Judge A Bottle By Its Label

Today is Wednesday.  Some call it hump day but on this blog it will be referred to as one thing and one thing only…Wine Wednesday.  At the cafe I work at, Cafe Medley, there is a wine wall and I constantly find myself admiring the labels on the wine so I decided I had to share them.

From now on Wine Wednesday I will be “judging a bottle by the label.” Sometimes I’ll taste the wine, and sometimes  I won’t but the whole point is to post the most fun labels I find.  The wine featured today is CC: Wine and it is there Cabernet Sauvignon.  I love their motto… i will not drink bad wine, i will not drink bad wine…

Since its the first Wine Wednesday on The Pilot’s Daughter I’m also showing you the coolest new adult game out there, Cork Jenga.  The concept is the same as jenga but with corks; push or pull them out till they all fall out!

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Easter Borscht

Like I mentioned in my previous post about the orange cake I was really behind this Easter as far as baking/cooking goes.  In my family along with the mushroom borscht we make at Christmas there is a borscht we make for Easter.  This is the first Easter I was away from my family so I had to make it myself for the first time.  So I of course made it a   week after Easter.  Like the cake this soup is just as good a week after Easter as it is on the day of.  It is a soup that can only be described as super savory, that is the flavor.  It is kielbasa, ham, eggs, sour cream and the main star horseradish.  No salt or pepper needed.  You put chopped ham and kielbasa in a big pot of water add sour cream then let it heat up.  Use the yolks to create a rue as the thickening agent then add it and the chopped eggs to the soup and finally a lot of horse radish.  Let it boil then simmer for about 30 minutes.

The ultimate way to eat this soup is to add a little scoop of horseradish and then a broken up hard boiled egg right before enjoying it.  Don’t judge this borscht on its appearance, its delicious!

 

 

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Happy Eggs Benedict Day!

I may love Saint Patty’s Day and Halloween but I think I may have found my new favorite holiday…National Eggs Benedict Day!  Today is Eggs Benedict Day and must not be missed. So go get your hollandaise and poaching pants on and whip up the most delicious breakfast dish known to man kind!

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Never Too Late For This Cake

I dropped the ball this Easter.  I simply ran out of time with work and friends visiting, so I didn’t bake the Easter dessert.  I had already bought all the ingredients to bake the cake; the past few days they have just been staring at me, making me feel guilty and making me think about working on my time management skills.  Last night I decided these ingredients will no longer make me feel guilty; it was time to bake.

This cake is the perfect spring/summer cake with its orange flavored inside and raspberry frosting.  It is so good, it’s better late than never.  The only down fall is some of the people at Easter dinner won’t get to enjoy this absolutely divine cake…at least they can see how pretty it is.

Orange Raspberry Cake Recipe

 

 

 

 

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