CHEF ALLEN’S : South Florida’s Premiere Gourmet Restaurant
The Restaurant
Our Menus
The Chef
The Kitchen
Cooking Experiences
Calendar Of Events
Contact Us
Welcome to Chef Allen’s
At A Glance | Recipes | Glossary | Talking About Food | Summer of Spice Cooking Class | Mango Tour

Printer Friendly Version Printer Friendly Version

Recipe Of The Month Back to Recipes
Fresh Zucchini Blossoms

Golden Chanterelles, White Bean Hummus, Harrisa, Mint

Fresh Zucchini Blossoms

For the Zucchini Blossoms:

  • 12 Very Large Zucchini Blossoms
  • 1 cup white bean hummus
  • 12 fresh chives

    Fill each of the blossoms, using a pastry bag, with enough hummus to fill the bulb well. Blanch the chives, and tie the head of the blossom closed. This will be served at room temperature.

    For the Hummus:

  • 1 1/2 cups dried White Beans, cooked until soft
  • 2 cloves garlic, chopped
  • 1/4 cup tahini
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 lemon, juiced
  • 1/2 cup to 3/4 cup olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons chopped parsley leaves
  • 1 tablespoon minced chives

    Put the white beans, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, oregano, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and chives - pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.

    For the Chanterelles:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 sprig fresh thyme
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon crushed coriander seeds
  • 1 garlic clove, thinly sliced
  • 1/4 cup minced celery
  • 2 teaspoons black peppercorns
  • 1 bay leaf
  • 1/4 cup water
  • 1 pound Chanterelles
  • ¼ pound micro watercress

    Combine all ingredients except mushrooms, lemon and parsley in a saucepan and bring to a boil, cover, and simmer for 5 minutes. Add the mushrooms to mixture in saucepan and simmer another 5 minutes. With a slotted spoon remove mushrooms to a bowl. Boil the cooking liquid until reduced and thickened. Pour sauce over mushrooms and chill. For service, sprinkle with micro watercress and additional extra virgin olive oil

    For the Harissa:

  • 1 teaspoon cumin seed
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon caraway seeds
  • 2 hot red dried arbol chiles, stemmed but not seeded (about 2 inches in length)
  • 2 garlic cloves
  • 1/2 teaspoon coarse salt
  • 1 medium red bell pepper, roasted, coarsely chopped
  • 1 tablespoon olive oil

    To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste.

    Mint Oil:

  • 1/2 cup packed fresh mint leaves
  • 3/4 cup extra-virgin olive oil

    Bring a saucepan of water to a boil. Prepare and ice bath. Plunge the mint leaves into the boiling water for 30 seconds, then remove to the ice bath. Squeeze out the excess liquid and puree in a blender for 1 minute with the olive oil. Makes 1 cup.

    To Plate:

    1. Spoon chanterelles in the center of the plate
    2. Place stuffed zucchini blossom on top of chanterelles
    3. Drizzle with harrisa and mint oil separately
    4. Garnish with cumin crisp

  • Chef Allen’s Signature Products
    Chef Allen’s Signature Products
    Chef Allen's
    Signature Products

    click here

    Chef Allen’s Latest Media

    Reality Cooking Class featured on WSVN 7's Style Files

    Chef Allen’s Email List

    Search Chef Allen’s

    Chef Allen’s Links
    Sustainable Seafood
    At It's Best

    Sustainable Seafood
    Click For More Info

    Chef Allen’s Links
    Citrus Célébré

    Fresh from Florida Blog

    Share Our Strength

    American Institute of Wine and Food

    Local Harvest

    Daily Bread Food Bank

    The James Beard Foundation

    National Mango Board

    SecurityMetrics for PCI Compliance, QSA, IDS, Penetration Testing, Forensics, and Vulnerability Assessment

    Chef Allen’s ©1997-2006, Chef Allen's, Inc.
    [email protected] | 305.935.2900
    Contact Us | Site Map
    site design : Alaskan Star Interactive