August 18, 2010
I recently hosted Chef Maili Halme Brocke in my kitchen for a lesson in preparing tempura-fried squash blossoms, and when we discovered there weren’t enough blossoms in my garden for the recipe, we gave stuffed basil leaves a try! They were delicious and a big hit with my guests. For more information and recipes take a look at my posts Maili’s Tempura-Fried Squash Blossoms , Q&A with Maili Halme Brock, and Maili’s Orzo Arugula Salad.
Editing and Motion Graphics by Matt Walla.
