Courtesy of NoRecipes.com, posted in April of 2009 (http://norecipes.com/). This is a non-traditional take on a gratin, which the author writes is "...a French casserole, traditionally involving potatoes layered with either a béchamel or mornay sauce and baked until bubbly with a golden crust on top."
Green Tomato Gratin
Ingredients
1 pound green tomatoes sliced into ⅛-inch slices
½ cup breadcrumbs
¼ teaspoon kosher salt
black pepper
1 tablespoons olive oil
Mornay Sauce*
Directions:
1. Put the oven rack in the middle position and preheat to 450 degrees. Mix all the ingredients for the breadcrumb topping together and set aside.
2. Dip green tomato slices into the Monray Sauce and arrange in a small oven-safe casserole dish. Spread any remaining sauce on top of the green tomatoes. Sprinkle the breadcrumb topping evenly on top then place the dish in the oven.
3. Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are golden brown.
*To prepare Mornay Sauce:
Ingredients: 1½ teaspoons butter;1 large shallot, minced; 2 teaspoons flour; ¾ cup heavy cream; 1 teaspoon kosher salt; ¼ cup parmesan; ⅛ teaspoon nutmeg
Directions:
Heat butter and shallots in a small saucepan and over medium heat until the shallots are very fragrant. Add flour and stir for about 1 minute. Whisk in the cream, then add the cheese, salt, and nutmeg. Continue whisking until the sauce thickens, then take off the heat.
Showing posts with label green tomatoes. Show all posts
Showing posts with label green tomatoes. Show all posts
Friday, October 29, 2010
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
This recipe is courtesy of KalynsKitchen.com, posted in October of 2007 (http://kalynskitchen.blogspot.com/). The author writes, "I just can't say enough good things about this recipe!" Enjoy!
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
Makes 2 cups
Ingredients
4 large green tomatoes
½ large onion, peeled and grated
1 large Anaheim pepper (or if you prefer, 2 to 3 small hot peppers)
1 teaspoon minced garlic
½ teaspoon salt
1 bunch cilantro, chopped
2 avocados, chopped
2 tablespoons fresh lime juice (or more, to taste)
1 to 2 tablespoons extra virgin olive oil
½ bunch parsley, chopped
salt and fresh ground black pepper to taste
Directions
1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
2. Grate onion into bowl and set aside. Wash pepper(s), remove seeds, then chop. Put pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined.
3. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and add to mixture and mix so some avocado is crushed and some remains in pieces.
4. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
5. Can be served immediately, or chilled overnight to absorb flavors.
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
Makes 2 cups
Ingredients
4 large green tomatoes
½ large onion, peeled and grated
1 large Anaheim pepper (or if you prefer, 2 to 3 small hot peppers)
1 teaspoon minced garlic
½ teaspoon salt
1 bunch cilantro, chopped
2 avocados, chopped
2 tablespoons fresh lime juice (or more, to taste)
1 to 2 tablespoons extra virgin olive oil
½ bunch parsley, chopped
salt and fresh ground black pepper to taste
Directions
1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
2. Grate onion into bowl and set aside. Wash pepper(s), remove seeds, then chop. Put pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined.
3. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and add to mixture and mix so some avocado is crushed and some remains in pieces.
4. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
5. Can be served immediately, or chilled overnight to absorb flavors.
Fried Green Tomatoes
This recipe comes from SimplyRecipes.com, posted in October of 2005 (http://simplyrecipes.com/). The author writes that this is “a great way to make use of end-of-the-season tomatoes.”
Fried Green Tomatoes
Ingredients
3 medium, firm green tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
⅔ cup fine dry bread crumbs or cornmeal
olive oil
½ teaspoon salt
¼ teaspoon pepper
Directions
1. Cut unpeeled tomatoes into ½-inch slices. Sprinkle slices with salt and pepper and let stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, and then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Fried Green Tomatoes
Ingredients
3 medium, firm green tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
⅔ cup fine dry bread crumbs or cornmeal
olive oil
½ teaspoon salt
¼ teaspoon pepper
Directions
1. Cut unpeeled tomatoes into ½-inch slices. Sprinkle slices with salt and pepper and let stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, and then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
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