Chocolate Zucchini Cake Recipe - Buy Clotilde's latest book, The French Market Cookbook! An American friend once explained to me that nobody ever locks their car in her small town… excep...
Saturday, August 16, 2008
Although there are quite a few food-blog events that I note, and then never take the time to complete, this event, hosted by Joelen's Culinary Adventures, was one that I just couldn't pass up. Of course, as per usual I'm writing my post at the very last minute...
As a friendly "Iron Chef" competition, this blogging adventure simply required participants to make a dish based around that incredible summer fruit (or veggie), the tomato. I decided to make two different types of tomato; a pan-fried green tomato, and a sweet red-tomato relish. Really, it was a tomato jam, but my parents are rather squeamish about savory food items in "jam", and thus it became a relish.
Both versions of the tomato turned out very nicely; the slight tart-ness of the fried green tomato was balanced nicely by the sweetness of the tomato jam. I kept the jam chunky, but I might puree the tomatoes in the future, and serve it as more of a spread.
The recipe I used for the fried tomatoes was from epicurious.com (originally from Cookie, by Victoria Granoff) at this link. Today I felt comfortable enough to tweak the recipe quite a bit, in that I used panko crumbs instead of cornmeal, added considerably more paprika to the panko crumbs, and pan-fried it in olive oil instead of deep-frying them in vegetable oil. The tomato jam recipe is also from epicurious.com, from a recipe that included the tomato jam to be served with turkey medallions, found at this link.
After taking a few pictures, I devoured my plate-ful (I didn't actually finish cooking until around 8:15pm, due to issues with the cupcakes I was baking at the same time) before realizing that this dish could make a great play on eggplant parmesan! So next time, I think I'll serve the dish in a stack; green tomato slices, topped with tomato jam and sprinkled with fresh mozzarella, perhaps stuck under the broiler for some nice color. Of course, it's quite a broad interpretation of eggplant parmesan (green tomato instead of eggplant, tomato jam instead of sauce, mozzarella insted of parmesan...) but still. It might make a nice presentation.