Once washed, we had a meal of fried green tomatoes in a cornmeal batter
dotted with Louisiana Hot Sauce inspired by one of our favorite cookbooks,
White Trash Cooking.
I bought a pickling mixture at the grocery store and processed several pounds of green
tomatoes with it. They got very mushy and tasted disgusting. That is now known as the Mal-Pickle Experiment and became a component in our compost pile.
I did find a good recipe that made sweet bread and butter type pickled tomatoes
and put up several pints for later.
Different subject: Cooks Illustrated, a cooking magazine Frank turned me on to years ago, came up with a bread making method that produces a magnificent crust, one that the "crust lady" in our house highly approves. A dutch oven and it's lid is heated in the oven at 500 degrees for 20 minutes, then removed. Quickly put a loaf on parchment paper into the dutch oven and cover with the lid, return to the oven reducing the temperature to 425 for 20 to 30 minutes. Remove the lid and continue baking for another 20 minutes. Remove the loaf and place it on a cookie rack to cool.
Remember those very hot Thai chili peppers (lower right) that we grew this year?
I use them with the hottest parts, the seeds and inner membranes removed.
I sent a large bag of them to Florida with Amy's folks to give to Dave Sylvester, who loves all things hot, as a thank you for the Tuscan tomato seeds he had given us . Gordy said Dave was very pleased and proceed to sit down with a martini and eat every pepper one after another popping them in his mouth like M & Ms! Wow!
4 comments:
Sooooo jealous...and you didn't say anything about the tomatillos and the macaroons. Everything looks too tasty. And turn off the faucet.
M&M chilly peppers . . . sounds like it might sell. It is so good to see you use everything that your garden produces. That seems to be part of the gardening game. And nice tomatillos.
You've "cheated the cold" by more than "a little bit" with all those salvaged tomatos! The dutch oven bread looks totally artisan--such nice thick amber crust, and the "volume" (many little airy holes) that is the hallmark of such breads is there, too. I will be trying to achieve your results the next tiime I'm visiting Alyssa or Kara, who have dutch ovens, unlike me. It looks so easy to do.
Paul, any container with a fairly tight fitting lid that can withstand 500 degrees in the oven will produce this loaf for you. A clay pot with lid would certainly do the trick as could a stock pot.
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