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25 Jan 2010 - 16:25
15 Jan 2010 - 18:53
Found 1 results that contains tag Salsas

zucchini flower sea bass

Friday, 07 Aug 2009 | recipe inside

I grew up eating zucchini flowers. In Spanish they are known as "flor de calabaza" and are sold in large bouquets that you don't feel timid about using. Quesadillas, soups, whatever.  Elsewhere however, whenever I've found them for sale, they are handled and priced like precious jewels.  Sometimes it annoys me, other times it makes me nostalgic, always it makes my mouth water. I love their gentle flavor.

I found them at the Union Square Greenmarket the other day as I was heading home in the late afternoon. The market was closing down and one stand had discounted all their produce in an attempt to sell out before heading out of town.  Score!

Feeling lucky about my market deal, I wanted to try something new.  The last time I was in Italy, I had some outrageous ravioli in a zucchini flower sauce and started riffing on that, but with Mexican flavorings.  I was also making some pea pod soup, and decided to use some of the broth as a base for this sauce.  Good call, it gave the sauce an amazing depth of flavor that water or basic broth just couldn't achieve. However, it's not realistic to always have pea pod broth on hand, so I suggest making this with a basic vegetable broth unless you have the time and inclination to go all out.