Sunday, August 7, 2011

Fried Green Tomatoes with Saint Andre over Frisée

After re-watching one of my favorite movies, I decided to make my first blog entry on Fried Green Tomatoes. YUM!

Off to the farmers market I went to round up some fresh produce. I try not to take recipes too seriously, especially because I like to use what’s in season (if you don’t already have a local foods wheel, you should totally check it out). When I invited my good friend, Dolores, over for dinner I found out that she isn’t a big fan of goat cheese. No biggee. I substituted Saint Andre because of its creamy consistency, an improvise that ended up turning out great!

3 large eggs
¼ cup whole milk
1 cup all-purpose flour
2 cups panko (Japanese breadcrumbs)
3 green tomatoes
1 cup canola oil (for frying)
1 head of Frisée lettuce
2 tablespons olive oil (for salad dressing… so make it good!)
Course sea salt
Fresh ground pepper
4 tablespoons Saint Andre

Simple enough, right? I got part of this great recipe from The New Brooklyn Cookbook. If you have any interest (or obsession) with Brooklyn restaurants, I highly recommend you pick it up.
  1. Wash up the tomatoes and slice them an inch thick. Beat the eggs and milk in a medium bowl. Pour the AP flour and panko in two separate bowls.
  2. Place each tomato slice in the flour bowl and coat thoroughly on both sides. Transfer the tomato to the egg bowl, letting excess egg drip off. Lay the tomato in the panko, coating both sides. Remove to a large plate.

  3. Heat the canola oil in a shallow pan to 300°F (if you don’t have a thermometer, test the oil temperature by dropping a little batter into the oil. If it bubbles vigorously, it’s ready.)
  4. Fry the tomatoes in batched until golden brown, about 2 minutes per side. Remove from oil and drain on a rack or paper towels. Season with salt and pepper.
  5. Chop the Frisée and toss it with olive oil and sea salt. I used this amazing olive oil I picked up from Radish and it made a world of difference.
  6. Spread the Saint Andre cheese on the tomato slices. Plate and serve!

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