Pancetta and Arugula Flatbread
dijon cream, queso fresco
Dancing Coyote Albarino
Corn and Avocado Salad
marshview farm lettuces, stillmans farm corn
David Hook Viognier
Scallops with Lemon Risotto
chard and beet greens from marshview farm
dijon cream, queso fresco
Dancing Coyote Albarino
Corn and Avocado Salad
marshview farm lettuces, stillmans farm corn
David Hook Viognier
Scallops with Lemon Risotto
chard and beet greens from marshview farm
Bertinerie Sauvignon
Peach Blueberry Crisp
vanilla ice cream
Peach Blueberry Crisp
vanilla ice cream
Nashoba Valley After Dinner Peach
I had a delicious corn and cabbage salad at Oleana a few days before this that I wanted to replicate. It was a mini-tower of tasty bits: mixed baby greens, something fried and crispy, corn/cabbage delight, crumbled cheese. My version was going to be: lettuce, fried green tomato, corn and avocado salsa, queso fresco. But after calling every grocer in the area looking for green tomatoes 5 hours before dinner, I had to call that layer a fail. Why do stores not stock barely edible unripe fruit-veggies?? I have no idea. Then we have the queso fresco, which I double booked for the flatbreads too. Oh well, pizza wins, and the salad is down to 2 items. Dress the salad with a bit of olive oil, chopped cilantro, and the left over lime juice, scoop the corn and avocado on the top. And there you have it: sweet, simple, summer.
Since I'm still convinced it would've been better with green tomatoes, here's the recipe I was hoping to use. If you get your hands on some hard, green lumps, try them out. Or share with me!
4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil
1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
Only change I would make is to pat the sliced tomatoes in seasoned flour before the egg. Oh, and cut them thinner.
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