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Scalloped Potatoes
Scalloped Potatoes
This is a great dish for a holiday meal or a special occasion. From the Joy of Cooking, the mixture of potatoes and cheese are a wonderful combination and the green onions add a nice flavor to this dish.
INGREDIENTS
DIRECTIONS
Grease 10-inch or 9 x 13 inch baking dish and preheat oven to 350 degrees. Peel or leave skin on potatoes. If peeling, place them in bowl of cold water while preparing other ingredients so they don’t turn brown. Heat milk in saucepan, season with salt, paprika and dry mustard.
Cut potatoes using “thick” slicer or mandolin or cut carefully by hand. There should be 3 layers of potatoes with small amounts of flour/butter/scallions/cheese in between each layer. You don’t have to melt the butter-just take chunks of butter and spread them throughout the dish. Intersperse a total of 2 tbsp. of flour, 3-6 tbsp. of butter, ½ cup cheese and scallions with potatoes.
Pour seasoned milk mixture over potatoes. Bake covered for a half an hour, then uncovered for another hour (1.5 hours total) at 350 degrees. Top should be pretty crispy when done.
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Green Tomato and Corn Tacodillas
Green Tomato and Corn Tacodillas
Tacodilla- essentially a quesadilla folded up like a taco and filled with stuff. It’s all out on the table with a stack of warm tortillas and everyone can put their own together. The texture of this crunchy acidic green tomatoes and the sweetness of the corn are incredible in this honestfare.com recipe.
INGREDIENTS
For the salsa:
For everything else:
DIRECTIONS
Cut a small piece off a green jalapeño pepper and mince into very small pieces. Jalapeño strength will vary so taste a tiny bit and decide how much to use. Mince a little garlic into very small pieces. Set aside. Blanch (steam) corn for just a minute so it becomes less starchy, but not entirely cooked. Set aside to cool. Meanwhile, dice up the green tomato into 1/4 inch pieces. Chop cilantro. Cut a few paper-thin slivers of red onion and then dice up into even smaller pieces. Cut corn kernels off cob once corn is room temp. Combine corn, green tomatoes, cilantro, onion, rice vinegar, lemon or lime juice, garlic (to taste), salt and pepper, jalapeño (to taste) in a large bowl and toss well. Drizzle a little agave nectar and toss more. Add more salt or jalapeño if necessary. Set aside.
Dice up red tomato. Mash avocado in a bowl with lemon or lime juice, salt and pepper and a little hot sauce. Stir in red tomatoes. Sandwich desired amount of cheese between two corn or flour tortillas. Place on pan or grill and cook both sides on medium heat until light grill marks appear and cheese melts. Top quesadillas with a scoop of guacamole, green tomato and corn salsa, dollop of sour cream and extra sprig of cilantro. Fold up into a tacodilla and enjoy!
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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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