Monday, September 24, 2007
I was at the farmer's market and had already paid for my goodies, when someone asked, into the air, "Does anyone know how to make fried green tomatoes?" No one answered, so I said, "No, but I bet you could find a recipe online." But then this idea stuck with me. I've never had or seen or tasted a fried green tomato but it now sounded so good, so I found a green tomato about the size of my fist, went home, flipped through some old copies of Bon Appetit and after some research I made up this recipe, which was also my lunch.
1 green tomato
1/2 c. plain (non fat) yogurt
1 heaping t. mayo
5 drops of tabasco sauce
1/2 c. flour
1/4 c. cornmeal
1 T. butter
2 T. olive oil
1. Whisk together yogurt, mayo, tabasco in a bowl. Season with salt, garlic powder, paprika, and thyme to taste.
2. In a second bowl, whisk together the egg with a little bit of milk.
3. In a third bowl, mix together the flour and cornmeal. Season with garlic powder and salt.
4. Cut tomato in 1/2 inch slices. Dip in yogurt mixture first, coating. Then dip in egg mixture, coating. Finally the flour mixture, coating all sides. Do this to all slices.
5. Heat butter and oil over medium heat in a skillet. Add the tomato slices and let cook until browned on one side, about two minutes, then turn. Let cook another 2 to three minutes.
6. Remove from skillet, put on plate. Top with some of the yogurt mixture. Enjoy.
Saturday, September 15, 2007
It was a day of celebration for my dad, so I made him lunch and took him on a picnic. We had Lemon, Cucumber, and Basil Water to drink, and started the meal off with Garlic Shrimp, and my version of Tabbouleh. Then we had Avocado and Prosciutto Sandwiches with white cheddar cheese on french bread as our main course, and ended with Peach Plum Tartlettes for dessert, which have a little kick of ginger to them. My dad liked everything and we had a beautiful day for the picnic. It was a success!
Posted by Zooey53 at 1:59 PM
This pastry dough recipe was totally grabbed from a Martha Stewart magazine, but the rest of the recipe is my own.
Makes 4 mini tarts
1/2 c. flour, +more for later
1/4 t. sugar
3 T. butter, cut into pieces
1/4 T. vinegar
1/16 c. ice water
1. Pulse flour, sugar in food processor. Add butter. Pulse until mixture resembles coarse meal. Add vinegar. Pulse. Add water. Pulse until just combined. Form into disc, cover in plastic wrap and put in fridge for at least one hour.
2. Roll out dough on floured surface to 1/8" thickness. Cut into quarters and fit into muffin tins. Cut off excess dough. Poke with fork.
1/2 large ripe peach
1 black plum
1/2 t. fresh grated ginger
1/4 c. sugar
1/2 t. fresh lemon juice
1. Preheat oven to 375 degrees F.
2. Cheek and dice 1/2 a large peach and 1 black plum into 1 cm squares. Leave skins on. Put in bowl.
3. Add ginger and lemon, toss through. Add sugar and mix through. Let sit for 15 minutes.
4. Spoon fruit into pastry cups. Put in oven to bake for about 20 minutes or until pastry shell is cooked through. Let cool for 10 minutes before removing from muffin tin. Enjoy!
1 demi baguette
1/8 lb prosciutto, sliced paper thin
1. Cut baguette in two, then in half. Spread mayo on both sides. Sprinkle top side with garlic powder.
2. On bottom half layer prosciutto, cheese (sliced thin), and thin slices of avocado, ending with prosciutto again.
This is an adaptation of a Bill Granger recipe.
6 king prawns, cleans and deveined, tails on
1 large clove of garlic, finely minced
1/4 c. olive oil
2 medium basic leaves, chopped
salt and pepper
1. Preheat oven to 450 degrees F. Rinse prawns and slice down the back.
2. Heat oil over medium heat in a small ovenproof saucepan. Add 1/2 garlic- let simmer. When garlic starts to change, place prawns in single layer in saucepan. Sprinkle with remaining garlic, salt, and pepper. Put in oven for 5 to 10 minutes (until prawns are pink). Let stand 5 minutes. Sprinkle with basil.
3. Serve hot or at room temp. Mine were at room temp for the picnic and were quite good.
This is my own take on tabbouleh, which my dad really liked.
1/2 c. bulgar wheat
1/2 c. water
1/8. c. olive oil, +2T
1/4 c. diced cucumber
1 finely grated carrot
dill weed, pinch
celery seed, pinch
salt, to taste
1/2 t. brown sugar
1/2 clove garlic, minced
garlic powder, to taste
1/4 c. scallions, chopped
1/2 lemon, juiced
1. Mix bulgar wheat, 1/2 c. water, 1/8 c. olive oil, and lemon juice together in a bowl. Let stand at least one hour or until liquid is fully absorbed. Fluff with fork.
2. Add more lemon juice, 2 T. olive oil and mix. Mix in dill weed, celery seed, salt, garlic powder, and brown sugar. Then mix in the grated carrot. After that, fold in the cucumber, scallions, and garlic. Season to taste. Enjoy.
Posted by Zooey53 at 1:15 PM
This is a nice, refreshing alternative to iced tea.
10 thin slices of lemon
10 thin slices of cucumber
10 small leaves of basil, ripped
3-4 cups of water
Put in fridge and let stand for at least 1 hour.
Saturday, September 01, 2007
Day 4, dog-sitting, Dinner
I can't believe this. What to eat when there is nothing in the house to cook with? No bread, no veggies... this morning I got excited because I thought I'd found strawberries in the fridge, but they were moldy. I'm not that inventive. But they do have potatoes. So for dinner I made a twice baked potato with what I could find in the fridge and it was really good. Plus, I think it's a version my mom (who can't do sour cream) can eat and would like a lot.
1 small potato
1/2 T. butter, cut up small, room temp
1 large teaspoon cream cheese
1/4 (approx) shredded Gouda cheese
Mrs. Dash original
1. Bake potato at 400 degrees F for 1 hour (or until cooked) on a baking sheet. Let cool about 10 minutes.
2. Mix butter and cream cheese with fork. Cut potato in half, length-wise. Scoop out most of insides, leaving some so that the skins can stand on their own and be "cups".
3. Mix potato with cream cheese/butter until smooth with a fork. Add chili powder, Mrs. Dash, garlic powder, onion powder, and salt to taste.
4. Stir 2/3 of the Gouda cheese into the potato mixture. Spoon potato mixture into the potato cups. Put remaining Gouda on top of cups.
5. Put cups on a baking sheet. Bake at 400 degrees F for 10 to 15 minutes or until cheese is melted and potatoes are warmed through.