Last night I finally had the gumption that I had lost this week. I started thinking about cooking and smiling. Not that they always go together. Really I just wanted to smile and be happy. The heart may feel the lack of my Annie but I need to cheer up.
What I wanted to make was Fried Green Tomatoes. Mine are puny and not really perfect for this so I went and bought some Heirloom tomatoes that were green. Thank you Lunardi's market for having some there! I texted my daughter E. to see if she wanted to come over for dinner, highlighting the fact I was fixing Fried Green Tomatoes (she and I have a thing for them). Darn if she had other plans.
Back home with full thoughts for dinner with my two men and here is the recipe via my sister by marriage.
Fried Green Tomatoes
1/2 cup flour for dredging
1/3 cup yellow cornmeal
1/3 fresh parmesan cheese, grated
2 tsp. oregano
1 tsp. salt
1/4 tsp. black pepper
2 eggs, beaten
1/2 cup olive oil
2 to 4 green tomatoes, sliced 1/8 thick
(depends on the size of your tomatoes, mine were the size of an apple)
Have three shallow bowls out (I used pie tins). Put the flour in one bowl. In the other bowl add cornmeal, parmesan, oregano, salt and pepper. In the remaining bowl add 2 eggs and beat them.
Dip your green tomatoes ahead before cooking. Take one tomato slice at a time, dip in egg, dip in flour, dip in egg and follow with dip in cornmeal mixture. Repeat till all are done setting them on a paper towel in single layer.
Using a large frying pan add olive oil and heat.
Fry till golden brown on both sides. Do not crowd pan.
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| My Love grilled salmon, couscous and those yummy tomatoes |
Buttermilk Dressing
1/2 cup buttermilk, shaken well
1/2 cup yogurt (greek would be ideal)
1/4 cup fresh Italian parsley leaves, finely chopped
1 T. white vinegar
1 1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Whisk all ingredients in a bowl until smooth and evenly combined.
Drizzle this over your Fried Green Tomatoes and tell me if you don't think these two were made in food heaven.
Today I am making my mother by marriage her birthday cake. She is 88 years young today! I have a dandy recipe that daughter E. shared with my son and I. However it tends to overflow my cake pans as it grows as it bakes and the batter is thin. So I figure my pans are too shallow and use the one higher sided cake pan that opens on the side (wish I had two). I guess today I don't have the bottom in right (upside down) and as soon as I have filled both cake pans I am seeing leakage. To deal with this fiasco I put a cookies sheet underneath to catch the batter till it starts to set. What else could I do? Oh well. My layers will be unmatched (on is deeper than the other by a good 1/4 inch) but hey there is a delicious frosting to go on top and know one will no but me....hopefully.
Wish me luck with the cake as I need to whip up the frosting now and make a salad to bring as well.
The sun is shining, the air is warm and life is good. Annie would be with me laying on her doggy bed in the kitchen watching me cook, hoping for some tidbit to fall for her to eat. Hope she has many treats to eat in doggy heaven! Unlimited doggy biscuit bar.....
