Page 46 - Flathead Beacon // 7.23.14

46 | JULY 23, 2014
THE BEST SPORTING GOODS OPTION ON FLATHEAD LAKE’S WEST SHORE.
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Jamie Liphardt
Ricotta Stuffed Squash Blossoms
PADDLEBOARDS
KAYAKS
ACCESSORIES
BIKES
WATER SKIS
BOAT
WAKE SKATES
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OWNER OPERATED
11th
JULY 25TH & 26TH, 2013
J. NEILS PARK HWY 37 LIBBY, MT
LIVE MUSIC BOTH NIGHTS, MECHANICAL BULLS, BEER GARDEN, VENDORS OF ALL KINDS and SO MUCH MORE!
7212 Hwy 93 South Lakeside, Montana
Located behind the Spinnaker Bar. Look for the Water sports sign on the west side of highway 93
Phone: 406-844-2188 Mobile: 406-270-2927 www.lakesideskisports.com [email protected]
TICKETS
$10 pre sale $12 at the gate
6 and under FREE
GATES OPEN AT 4:30PM
GRAND ENTRY STARTS AT 7:30PM
NO PETS OR COOLERS ALLOWED Thank You!
W
den, quickly become friends with some- one who does and ask them to spare some squash blossoms. Tell them you’ll promise to delight them with a tasty meal, prefaced with this deliciously el- egant appetizer. Frying anything in oil can be tricky as the temperature of the oil is the key to success. Don’t let that deter you. Be bold, take it a step further and make your own ricotta. You will not only impress yourself with this dish, but also your garden friend and anyone else you decide to invite to dinner that night.
VINAIGRETTE
1 lb. cherry tomatoes Good quality olive oil Fresh thyme sprigs
1/2 cup red wine vinegar 1/2 cup fresh basil leaves
On a baking sheet, drizzle tomatoes with olive oil season with salt and pep- per and scatter fresh thyme sprigs over top. Roast at 350 degrees until toma- toes are fragrant and starting to split, approximately 15-20 minutes. Cool and add to bowl of food processor along with 1 cup of oil, vinegar and fresh basil leaves. Process until smooth and season with salt and pepper.
ITH SUMMER IN FULL swing, so should be the gar- dens. If you do not have a gar-
FILLING
1 cup ricotta
1 egg yolk
1 Tbs. freshly chopped mint Zest of 1 lemon
Salt and pepper to taste
Combine all ingredients in a bowl and set aside.
BLOSSOMS
Vegetable oil for frying
2 dozen blossoms, stamens removed 1 1/4 c. flour
1 tsp. salt
12 oz. club soda
Sea salt
In a large pot, heat about 2” oil over medium heat until a deep fry thermome- ter registers 350 degrees. Fill each blos- som with about 1 Tablespoon of ricotta mixture and lightly twist the end to close. In a medium bowl, whisk flour, salt and soda until almost smooth. Over whisking will deflate the batter. One by one, dredge the blossoms in batter, shak- ing off excess and add to oil. Do not over crowd the pan. Cook, flipping once until golden in color, approximately 3 minutes total. Sprinkle with sea salt and serve with vinaigrette. Enjoy!
Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork.
TICKET
LOCATIONS
Timberline Auto, Homesteaders, Libby Sports Center and Libby Chamber of Commerce in Libby or Trojan Lanes and
Steins Market in Troy.