Thursday, August 11, 2011

Golden Beet Carpaccio, Fried Green Tomatoes, House Dressing

Unripe, green tomatoes might be garbage to most people but to me they are perfect tomato steaks, ready to be coated in cornmeal and panko and pan fried until golden brown. Not only are they firm and juicy but if you can find them, farmer's are almost GIVING them away. I got three big green tomatoes for $1! I felt sort of bad, practically stealing these wallflowers of the tomato world right from the farmer's hands. But he had to know there were people like me out there, or else he wouldn't have bothered to bring any to sell. He gets my business and I reap the benefits!

Thinly roasted golden beets lightly seasoned with sea salt, pepper, fresh basil and ripe cherry tomatoes, served with crisp cornmeal crusted green tomatoes.

Golden Beet Carpaccio
2 golden beets, whole, ends trimmed
2 tbl extra virgin olive oil
1 cup cherry tomatoes, halved
1/4 cup basil leaves, chiffonade
salt and pepper

Preheat the oven to 375. Rub the beets with olive oil, salt and pepper. Cover with foil and roast for 1 hour until tender. Once cool enough to handle, rub the skins off and let rest until cool.
Once cool, slice very thinly using a mandolin or knife. Serve with cherry tomatoes and basil, drizzled with olive oil, salt and pepper.

Fried Green Tomatoes
2 cups unsweetened almond milk, divided
1 tsp apple cider vinegar
salt and pepper
3 green tomatoes, 1/2" slices
1/2 cup fine ground yellow cornmeal
1/4 cup panko breadcrumbs
1/2 cup ap flour
peanut oil for frying

In a bowl combine 1 cup of almond milk with vinegar and a pinch of salt and pepper. Add the tomato slices and coat. Let sit for 15 minutes.
Create a dredging station with three bowls. One bowl with cornmeal and panko, one with flour and one with the remaining 1 cup of almond milk. Season each bowl with salt and pepper.
Dip each tomato slice in the flour first, shaking off any excess. Then drop in the milk and coat in cornmeal.
Heat a shallow layer of peanut oil to 360. Fry until golden brown on both sides. Drain on a paper towel and season with salt immediately while still hot.

House Dressing (Ranch Dressing)
1 cup vegan mayo
2 tbl unsweetened almond milk
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried dill
1/4 tsp salt
pinch black pepper
2 tbl chopped fresh parsley

Combine the mayo, milk, vinegar, garlic, onion, dill, salt and pepper in a blender and blend until smooth. Stir in the parsley by hand. Chill for 15 minutes to allow for the flavors to meld. If it's too thick for you, add more almond milk to thin it out.

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