Coming into Bloom

I remember the first time I ate squash blossoms.

Ryan and I were in a small, outdoor café in Italy enjoying lunch after a long, hot day of being a tourist. It was late May 2008—our first big vacation post-honeymoon—and we ate everything in sight. (FYI: Not much has changed from the way we conduct ourselves now on vacation.)

I recall spotting squash blossoms on the menu and knew we had to order them. After all, they're not in season very long. Plus, when was the next time I would be in Italy? They arrived to the table, about a half-dozen on the plate, fried and stuffed with some sort of anchovy filling. A dish to remember.

Lucky for me (and you, too!), squash blossoms aren't only available in Italy. (In fact, they're heralded in cuisines around the world for their mild zucchini flavor.) I picked them up yesterday at the Union Square Greenmarket and knew immediately how I was going to prepare them. I removed the stamen, stuffed them with a teaspoon or so of Humboldt Fog cheese and a basil leaf, dredged them in egg and seasoned flour, and fried them in vegetable oil.

The crispy coating and oozy cheese were a perfect combo, bringing me back to that café moment in Italy.

I have about half the blossoms remaining, and I plan on putting them on top of a pizza with a bit of fresh marinara and some ricotta. Time to blossom out.

Cheesy Does It

Birthdays in our home are more like birthweeks.

It was certainly the case this year for Ryan's annual celebration. He spent a good five days eating some of his favorite foods, from burgers to tacos. Some meals were eaten in restaurants; others were enjoyed at home.

I wrapped up Ryan's birthday week cooking an Indian buffet. Typically, I leave this cuisine—which happens to be one of his favorites—up to our favorite Indian restaurants in Jackson Heights, Queens, and the East Village. This time, I gave it a go. I spent all day making cucumber-scallion raita, dal, bandh gobhi ki sabzi (buttered cabbage), and finally, sag and paneer. The latter is what gave me inspiration in the first place.

Paneer, a fresh Asian cheese, is not widely available in supermarkets. It is, however, easy to make. So that's what I did—and the Indian buffet was born.

Paneer (Courtesy of Bal Arneson via The Cooking Channel)

4 cups whole milk

1/4 cup vinegar

1. Bring the milk to a boil in a large pot. Add the vinegar and stir until the mixture separates into solids and liquids. Drain the mixture through a cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar (or, in my case, a popcorn container). Place the mixture in the refrigerator.

2. Let the liquid completely drain for at least one hour or overnight for a firmer cheese. (If you're going to pan-fry it, I would suggest overnight.)

Don't be afraid to give this one a shot. And if you're not a fan of Indian food, don't fret—this cheese would be just at home on a fresh salad (be sure to sprinkle it generously with salt to bring out the flavor).

Now just say cheese!

Say "Cheese!"

Day 36

Today was pretty damn near perfect.

It started with a cheese tasting and ended with meeting Anthony Bourdain and David Chang. Only a Shake Shack burger with the two chefs could have possibly made it better.

Prior to starting culinary school, a friend of mine sent me information about a panel discussion with Bourdain and Chang at the 92nd Street Y in Manhattan. I immediately purchased tickets online knowing full well the event would sell out. It did.

The two spoke candidly for 1 1/2 hours about their careers, what it means to be a chef, sustainability and, of course, food. During the last part of the discussion, the chefs answered questions that audience members wrote on notecards. I'm happy to report both Ryan and my questions surprisingly made it into the conversation.

While serious at times, the event was fun, casual and—most importantly—honest. That's what I love about them: They're not afraid to speak their minds, and they're definitely not trying to impress anyone.

Afterwards, I shamelessly purchased Bourdain's "Kitchen Confidential" (which I've already read but didn't own) and Chang's Momofuku cookbook, and I was able to get their autographs and snap some pictures. (Yes, I've met Bourdain once before, but who's counting?) I left with a smile as big as my stomach after some ramen and pork buns at Momofuku Noodle Bar.

Dairy was the big cheese in class today. We tasted varieties of cow, goat and sheep's milk, yogurt and cheese. Chef suggested we use a "spit cup" so we didn't have to swallow all the items but could still get a good taste. I didn't even pick it up; in other words, I ate everything.

Then, in a move reminiscent of egg day, I went home and made a cheese sandwich. It wasn't any ordinary sandwich, though, complete with Manchego, prosciutto, figs, jam, spicy honey mustard and arugula on ciabatta. Bring on the cheese, please.

Delicious, but I'm still thinking about my fictitious Shake Shack date...