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Squash Blossom Tempura
Squash Blossom Tempura

Ingredients

Tempura Batter:

  • 56g cup rice flour
  • 680g club soda
  • 453g all-purpose flour
  • 113g cornstarch
  • 14g baking powder
  • 14g salt
  • 4g cayenne pepper

Squash Blossoms and Goat Cheese Filling:

  • 8g olive oil
  • 14g minced shallot
  • 4g chopped fresh chives
  • 4g chopped fresh parsley
  • 12 squash blossoms
  • 226g Laura Chenel fresh goat cheese
  • Salt and pepper to taste

Cherry Tomato Sauce:

  • 56g granulated sugar
  • 56g sherry vinegar
  • 2 large garlic cloves, peeled and thinly sliced
  • 1 small shallot, peeled and thinly sliced
  • 3 dry pints cherry tomatoes
  • 453g tomato juice
  • 2g freshly ground black pepper
  • Pinch of salt
  • 56g fresh basil, coarsely chopped
  • A few micro basil or basil leaves, optional, for garnish

Arugula Pesto:

  • 2 garlic cloves, peeled and halved
  • 44g arugula, stemmed, washed, dried, and tightly packed
  • 75g to 113g freshly grated Parmesan, to taste
  • 2g salt
  • 75g to 113g extra virgin olive oil, as needed

Squash Blossom Tempura with Goat Cheese, Cherry Tomato, and Arugula Pesto

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Serves:
6

Recipe courtesy of Chef TOM SCHAUDEL, Executive Chef / Owner - Jewel

Ingredients

Tempura Batter:

  • 56g cup rice flour
  • 680g club soda
  • 453g all-purpose flour
  • 113g cornstarch
  • 14g baking powder
  • 14g salt
  • 4g cayenne pepper

Squash Blossoms and Goat Cheese Filling:

  • 8g olive oil
  • 14g minced shallot
  • 4g chopped fresh chives
  • 4g chopped fresh parsley
  • 12 squash blossoms
  • 226g Laura Chenel fresh goat cheese
  • Salt and pepper to taste

Cherry Tomato Sauce:

  • 56g granulated sugar
  • 56g sherry vinegar
  • 2 large garlic cloves, peeled and thinly sliced
  • 1 small shallot, peeled and thinly sliced
  • 3 dry pints cherry tomatoes
  • 453g tomato juice
  • 2g freshly ground black pepper
  • Pinch of salt
  • 56g fresh basil, coarsely chopped
  • A few micro basil or basil leaves, optional, for garnish

Arugula Pesto:

  • 2 garlic cloves, peeled and halved
  • 44g arugula, stemmed, washed, dried, and tightly packed
  • 75g to 113g freshly grated Parmesan, to taste
  • 2g salt
  • 75g to 113g extra virgin olive oil, as needed

Instructions

  1. First, prepare the tempura batter (recipe follows).
  2. Next, prepare the cherry tomato sauce (recipe follows).
  3. Then, prepare the arugula pesto (recipe follows).
  4. Finally, prepare the goat cheese filling (recipe follows)
  5. Once the batter, cherry tomato sauce, and arugula pesto have been prepared, begin preparing the squash blossoms.
  6. Open up the blossoms.
  7. Place a reserved ball of goat cheese filling into each blossom and squeeze closed.
  8. Dip the blossoms into the tempura batter and then deep fry in batches at 350ºF until crispy on all sides, about 3 minutes. The blossoms should not become overly browned. Transfer to paper towels.
  9. To serve, swish some arugula pesto on a plate. Place a pool of the cherry tomato sauce to the side and arrange two of the squash blossoms on top. Garnish with micro basil or basil leaf. Serve immediately.

Tempura Batter Preparation:

  1. In a small bowl, stir together rice flour and 113g club soda until blended. Set aside.
  2. In a medium mixing bowl, sift together all-purpose flour, cornstarch and baking powder. Stir in remaining club soda, salt, and cayenne. Stir in reserved rice flour mixture and whisk until combined. Cover with plastic wrap and refrigerate for at least 1 hour.

Cherry Tomato Sauce Preparation:

  1. Caramelize the sugar and vinegar in a saucepan to make a gastrique.
  2. As the sauce begins to turn light brown, add the garlic and shallot and cook until sugar mixture is golden brown.
  3. Add the cherry tomatoes and tomato juice and cook until the tomatoes soften and the sauce slightly thickens, (approximately 8 minutes), adding more juice if it gets too thick.
  4. Season with salt and pepper and stir in chopped basil.

Arugula Pesto Preparation:

  1. In a food processor, pulse the garlic, arugula, and parmesan cheese until finely chopped. Stop the machine and scrape down the sides of the bowl.
  2. Turn the machine back on and slowly drizzle in olive oil as you continue to pulse the ingredients.
  3. When the mixture is smooth, stop the machine and scrape down the sides once more.
  4. Season with salt and process for another 45 seconds for a smoother texture. Set aside.

Goat Cheese Filling:

  1. Heat the olive oil in a sauté pan and cook the shallots until translucent. Transfer to a bowl and let cool.
  2. Mix together the goat cheese, chives, parsley, and cooled shallots in a medium bowl until well combined. Season with salt and pepper, roll into 12 teaspoon-size balls, and set aside.
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