Make sure the tomatoes are large, firm and shiny. I can eat a whole large tomato myself, usually cut into 3 or 4 thick slices. I like to dip it into well beaten egg then in something dry. That something dry can be as simple as white flour (which makes a mighty fine crust) or as fancy as Japanese style Panko crumbs. Tonight I used a long time favorite, organic cornmeal and whole wheat flour. If you really want to be decadent do the dipping process twice. Yum! Then fry the slabs in your favorite oil. I have used peanut, olive and canola. I don’t keep canola around any more and have quit doing high heat frying in olive and am learning to use coconut oil. It smells divine and does not leave an aftertaste.
Fried Green Tomatoes
a Moonmooring original
1 or 2 large firm shiny green tomatoes, sliced in slabs about 1/4 plus inch thick
1 farm fresh egg, well beaten in a shallow bowl for dipping
1/4 C. organic cornmeal and 1/4 C. whole wheat flour stirred together in another shallow bowl
1/2 C. coconut oil heated in a cast iron skillet
Heat the oil. Slice the tomatoes. Beat the egg. Dip the tomato slices in the egg then in the flour mixture and place carefully in the hot oil. Fry until the tomatoes pierce easily with a fork. Salt and pepper liberally. I really like mine with horseradish sauce on the side.
Sarah’s Warm Potato Salad
about 2 pounds of new potatoes simmered in their jackets till tender, cool in cold water and slip the skins, roughly chop into a bowl
meanwhile, cut up 3 or 4 slices of bacon in 1/2 inch pieces and fry until the fat is rendered out and the bacon is crisp, drain about half of the bacon grease and set aside
add to the still hot skillet 1 small onion chopped and 3 or 4 stalk or cutting celery diced and a few cloves of mashed garlic. Saute until the onion is wilted. Pour over the potatoes.
Add 1/2 tsp. dry mustard, 1 tsp. brown sugar, a splash of red wine vinegar, a pinch of red pepper flakes. Salt and pepper liberally. Add more bacon grease OR olive oil to coat the potatoes well. Serve warm. makes 2 – 4 serving.
I’ll not give the cabbage recipe until I have it perfected.