Thursday, July 9, 2009

Deviation - Fried Green Tomatoes

This post isn't so pizzalicious. Fried green tomatoes are NOT pizza... but consider this: all the components are there- grain, tomato, cheese, basil...yeah!

Yesterday my friend Alex and I made fried green tomatoes for lunch! They were pretty darn good. I think this is a recipe that I'll spend some time perfecting this Summer. There are a few kinks to work out but I think we're off to a good start!

We used tomatoes that some friends and I grew in our garden in Varina, VA. The plants weer already loaded with big beautiful tomatoes and we just couldn't resist picking a few early to fry up in this famous southern dish. Of course, we put our gourmet spin on it.

Here's our menu for two:
-Fried green tomatoes with pesto
-Red, ripe Tomatoes with pesto
-Cottage cheese
-A tall glass of sweet iced tea

We just chopped up some beautiful ripe heritage tomatoes (Grandma's Little Girls, maybe, I'm not sure.) to eat with our FGT because they were beautiful and tasty. The texture is so different than the fried green tomatoes. We also really loved looking at the various stages of growth exhibited in the green tomatoes. It was crazy to cut them open and see this brainy looking mass of seeds and hollow spaces.

We served up our tomatoes and pesto with some nice, cold, cottage cheese. It was a really nice contrast in flavor and texture to both kinds of tomatoes. It also looked really appealing on the plate. I'm not sure if cottage cheese is the normal side for fried green tomatoes, but it really was a delightful combination.

Fried Green Tomatoes


* two large green tomatoes
* salt and pepper
* cornflour
* milk
* peanut oil or vegetable oil


Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Soak the slices in milk and then coat with corn flour. fry in hot oil for about 3 minutes or until golden on bottom. Gently turn and fry the other side. The tomatoes should be firm cooked through. We discovered that they have a little bit of a meaty texture to them actually.


This is a rather unconventional pesto recipe as it is missing pine nuts and Parmesan cheese. Still, it was nice to taste the fresh basil and garlic. Certainly this recipe would be great with your favorite pesto recipe. Our pesto was a little runny, but I think that worked in out favor. It looked nice anyways.


* 1 1/2 cup of fresh basil leaves +/-
* salt and pepper to taste
* extra virgin olive oil
* 1 large clove of garlic


Roughly chop the garlic and basil and toss it into the food processor or blender with the salt and pepper. Add olive oil in about 2T increments and pulse until the pesto is smooth. You may have to squish down the basil leaves if you're using a blender.


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