If you haven’t met Mary you need to do that right away. Along with her chickens, goats, emus, cows, and donkeys. Living on a 5 acre farm all of the creatures keep her busy as does all the wonderful cooking and baking she finds time to do. The pictures of her lovely house and all of the animals are lovely.
Mary – in case you haven’t recognized it yet – is the author of The Egg Farm and my assignment for the Secret Recipe Club for October. I perused her recipes for days, pinning more than I will ever cook, and finally ended up with a few I really really wanted to make asap. The other 20 or so can wait.
The garden gave us tons of tomatoes this year. I put up quite a few and they were still bearing in September when my assignment came through I managed to save two large green ones so I could make Mary’s Fried Green Tomatoes.
I haven’t made them in ages. These were so good. Nice and crispy. Lots of flavor. I didn’t change her recipe at all.
2 large green tomatoes, sliced into ½ inch slabs
Buttermilk sufficient to cover the tomato slices
Dash of hot sauce
½ cup all purpose flour
¾ cup panko bread crumbs
½ TBS kosher salt
Freshly cracked black pepper to taste
Canola oil for frying
Place sliced tomatoes in a glass pie dish. Add a dash of your favorite hot sauce. Pour buttermilk over the tomatoes to cover. This can be done ahead of time and refrigerated for a few hours or overnight. The great thing about letting them set overnight is that the water separated from the solids of the buttermilk leaving a nice thick white layer of buttermilk solids.
In a medium bowl, mix remaining ingredients except the oil. Remove the tomato slices from the buttermilk and carefully press each into the bread crumb/flour mixture. Have oil pre-heated to medium in a large frying pan. Add the tomatoes to the oil as soon as the are coated. Fry the tomatoes until each side is golden brown, turning only once. Remove from oil and allow the oil to drain a bit before placing the fried tomatoes on a plate. Serve immediately.
I usually just use a little flour and cornmeal, but Mary’s addition of the Panko bread crumbs added a great texture.
Needing something for lunch I made
The picture doesn’t do it justice. Full of basil and lots of cheese – I used Asiago, Parmesean, and Pecorino/Romano – the flavors really shined through. The only think I did different was to make it crustless. Delicious. Writing this I want it NOW for lunch.
I love a good simple but filling dish for lunch. I really don’t like sandwiches unless they are hot. I went back to Mary’s blog and found –
her Asparagus Fritata. And I had just bought some asparagus so I figured it was an omen! Especially since she had JUST posted it. A fritatta is much like a quiche except it is finished under the broiler and is crustless. Perfect!!
2 tablespoons butter
¼ cup diced shallots
½ teaspoon salt
Few turns of black pepper
1 pound thin spear asparagus spears cut diagonally into 1-inch lengths
½ baked potato, cubed
4 large eggs = 6Tbl egg whites
1 Tbsp minced fresh chives
1 cup shredded Gruyere
or Swiss cheese
Melt the butter in a cast iron skillet over medium heat. Add shallots and cook until soft and translucent.
Add the asparagus cook for an additional 3 minutes. Add in the potatoes (mine were still hot so I added them later.) Save a some spears to top the frittata.
Mix the eggs, ¾ of the cheese, chives, salt and pepper and beat them until a little fluffy. Pour the egg mixture over the onions and asparagus in the skillet. Arrange the reserved asparagus spears on top. Cook until almost set. Pre-heat broiler.
Sprinkle the remaining cheese over the eggs broil until cheese is melted and browned, and the center is set. Carefully remove pan from oven and slide frittata onto a serving plate. Cut into wedges. Can be served warm or room temperature.
It was a yummy lunch. I had to stop myself from eating the whole thing. Happily, now I have leftovers!!
We wenyto a huge car show in Mississippi with 6 other people I took dessert. Mary’s Irish Cream Cupcakes caught my eye for two reasons. First – I love chocolate and second so does our cousin, Randy. Cuppys it is! These were so good and gone quickly. I did take pics but they are lost in cyberspace. You’ll just to trust me.
Thanks, Mary for some amazing recipes.
If you want to visit with the other members of Secret Recipe Club check out the link below. Lots of good stuff there!!