Danny Meyer has combined two great recipes into one- a brilliant marriage of cornmeal dusted green tomatoes and a traditional bacon, lettuce and tomato sandwich.
INGREDIENTS:
4 slices of bacon
1/2 cup all-purpose flour
1 large egg beaten with 1 tablespoon of water
1/2 cup yellow cornmeal
Salt and freshly ground pepper
1 pound unripe green tomatoes or large tomatillos, cut into 1/2-inch slices
Canola oil
8 thick-cut slices of whole wheat or multigrain bread, toasted
Low-fat mayonnaise and baby arugula, for assembling
DIRECTIONS
Preheat the oven to 400° and line a rimmed baking sheet with foil. Arrange the bacon on the foil and bake for about 15 minutes, until crispy. Drain the bacon and cut in half. Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt and pepper. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper-lined platter. In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels. Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with the green tomatoes, bacon and arugula.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-08-20 13:42:112013-08-20 13:42:11Fried Green Tomato BLT’s
For a summer spin on taco night, try these zucchini stuffed with ground turkey, seasoned with cumin and spiced and topped with a blend of Mexican cheese – cheesy goodness from skinnytaste.com!
INGREDIENTS
4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb. 93% lean ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt, or to taste
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 tbsp. bell pepper, minced
4 oz. can tomato sauce
1/4 cup water
1/2 cup Mexican blend shredded cheese (or any Mexican/Spanish cheese, shredded)
1/4 cup chopped scallions or cilantro, for topping (we like both!)
DIRECTIONS
Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.
It’s hard to bake with plums because they taste so
delicious on their own. If you are willing to refrain from eating them right
away this recipe from latartinegourmande.com really highlights the plums.
Buying a good quality brioche is totally fine, or you can try making your own
with the recipe below.
INGREDIENTS
6 slices of brioche, one or two days stale
5 medium-sized plums or double the amount for small plums
2 ½ Tbsp. organic sugar
Pinch of cinnamon
3 eggs
1/2 cup (minus 1 Tbsp.) blond organic cane sugar
1 vanilla bean, seeds removed
1 ½ cups whole milk
butter
DIRECTIONS
To prepare the plums, start by washing them. Remove the pits and slice them. Place them in a bowl. Sprinkle with 2.5 Tbsp. sugar and a pinch of cinnamon. Place them on the side for 1 hour. After this time, place them in a pot and cook them for 10 min on medium heat. To prepare the custard, beat the eggs with the sugar. Add the vanilla seeds and add the milk. Mix well.
Dice the brioche slices. Butter four one-cup individual molds or one large dish, and arrange loosely half of the diced brioche. Layer with the cooked plums and pour half of the custard. Add the rest of the brioche and pour the rest of the custard. Let rest for 30 min. Preheat the oven at 350 degrees. Add a few pieces of butter on top of the pudding. Cook the puddings for 25 min or so.
To Make Your Own Brioche:
8 3/4 oz. (1 2/3 cups) all-purpose flour
2 3/4 oz. butter, at room temperature
2 eggs, at room temperature
1 dose dry baker’s yeast (1 Tbsp.)
2 Tbsp. fine sugar
1/3 cup warm milk
1 pinch salt
1 egg yolk for glaze
In a bowl of electric stand mixer, mix the flour with the yeast, make a hole in the middle. Add the warm milk very slowly and steadily while mixing with the hook attachment. Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from the bowl of the stand mixer. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again. Preheat the oven at 400 F. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min. Remove, unmold and let cool on a rack.
Fried Green Tomato BLT’s
Fried Green Tomato BLT’s
Danny Meyer has combined two great recipes into one- a brilliant marriage of cornmeal dusted green tomatoes and a traditional bacon, lettuce and tomato sandwich.
INGREDIENTS:
DIRECTIONS
Preheat the oven to 400° and line a rimmed baking sheet with foil. Arrange the bacon on the foil and bake for about 15 minutes, until crispy. Drain the bacon and cut in half. Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt and pepper. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper-lined platter. In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels. Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with the green tomatoes, bacon and arugula.
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Taco Stuffed Zucchini
Taco Stuffed Zucchini
For a summer spin on taco night, try these zucchini stuffed with ground turkey, seasoned with cumin and spiced and topped with a blend of Mexican cheese – cheesy goodness from skinnytaste.com!
INGREDIENTS
DIRECTIONS
Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.
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Plum Brioche Bread Pudding
Plum Brioche Bread Pudding
It’s hard to bake with plums because they taste so
delicious on their own. If you are willing to refrain from eating them right
away this recipe from latartinegourmande.com really highlights the plums.
Buying a good quality brioche is totally fine, or you can try making your own
with the recipe below.
INGREDIENTS
DIRECTIONS
To prepare the plums, start by washing them. Remove the pits and slice them. Place them in a bowl. Sprinkle with 2.5 Tbsp. sugar and a pinch of cinnamon. Place them on the side for 1 hour. After this time, place them in a pot and cook them for 10 min on medium heat. To prepare the custard, beat the eggs with the sugar. Add the vanilla seeds and add the milk. Mix well.
Dice the brioche slices. Butter four one-cup individual molds or one large dish, and arrange loosely half of the diced brioche. Layer with the cooked plums and pour half of the custard. Add the rest of the brioche and pour the rest of the custard. Let rest for 30 min. Preheat the oven at 350 degrees. Add a few pieces of butter on top of the pudding. Cook the puddings for 25 min or so.
To Make Your Own Brioche:
In a bowl of electric stand mixer, mix the flour with the yeast, make a hole in the middle. Add the warm milk very slowly and steadily while mixing with the hook attachment. Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from the bowl of the stand mixer. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again. Preheat the oven at 400 F. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min. Remove, unmold and let cool on a rack.
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