Southern Hospitality - Fried Green Tomatoes With A Twist

Fried Green Tomatoes, a beloved movie (the Kathy Bates parking lot scene gets more hilarious as I age) and a dish I have always, always wanted to try in my own kitchen. Like so many things on my to-do list, I'd just never gotten around to it, and I not the hugest fan of heavily fried preparations. But all that would change thanks to a fairly recent trip to South Carolina which bought us to a restaurant called Lucky Rooster. There we had some great food plus a really fabulous and creative version of Fried Green Tomatoes (set atop Pimiento Cheese!). The moment they crossed my lips, in all their crispy, fried goodness, I knew that the time for procrastination was through. Upon returning home, my first order of business was to develop my own version of the classic. We served ours with a luxurious topping of Crab Salad (a dish that looms as large here at Neurotic Kitchen as it does in my heart).

Classic Fried Green Tomatoes with our twist of Lump Crab on top, Photo: NK

For the basics of the Fried Green Tomato recipe, I went to Southern Living. I don't pretend to be a Southern cooking expert by any means. It did not disappoint.


Fried Green Tomatoes With Crab

Photo: NK 

Adapted from Southern Living
Serves 6

Ingredients:
1 Large Egg, lightly beaten
1/2 Cup Buttermilk
1/2 Cup All Purpose Flour, divided
1/2 Cup Cornmeal
1 teaspoon Salt
1/2 teaspoon Pepper
3 medium Green Tomatoes, sliced 1/3 inch thick
Vegetable Oil

8 Ounces Lump Crab
2 Tablespoon Mayonnaise
1 Tablespoon Sour Cream
1 teaspoon Lemon Juice
3 Chives, sliced (optional)
1 Tablespoon minced Italian Parsley
Salt and Pepper to taste

Method: 

Frying in our Lodge Skillet. Photo: NK

1. In a medium bowl, mix the Mayonnaise, Sour Cream and Lemon Juice. Add the Chives and minced Parsley. Mix. Gently fold in the Lump Crab, and add Salt and Pepper to taste.

2. Combine the Egg and Buttermilk and set aside.

3. Combine a 1/4 Cup Flour, Cornmeal, 1 teaspoon Salt and 1/2 teaspoon Pepper in a shallow bowl or plate.

4. Place the remaining 1/4 Cup Flour in another plate or shallow bowl.

5. Dredge the Tomatoes in the Flour, and then dip into the Egg mixture, and then into the Cornmeal Mixture.

6. Pour Oil a 1/4 to a 1/2 inch deep in a cast iron skillet. Heat for two minutes over medium heat (perfect temp is 375 but we took our chances). Cook Tomatoes in the oil in batches, about two minutes per side until golden brown and crispy. Remove to drain on paper towels. Sprinkle Tomatoes with Salt while they are still hot. 

7.  To serve, top with a dollop of the Lump Crab Salad and Garnish with extra Parsley or Chives.

Enjoy!!! 

French Kiss - Rose Mignonette for Oysters

Eight years ago to the day, my husband and I had our very first date. It was a warm but misty Thursday evening. I was going to be meeting him for the first time directly from work, and I worried that my hair would be a frizzy mess by the time I arrived. After sneaking away from my desk a bit early to carefully flat-iron it at my office (a girl can never have too many backup hair tools hidden away), I threw a scarf over my head and miraculously found a cab (no small feat at rush hour in midtown Manhattan) to take me to a bar at the Maritime Hotel in Chelsea. Fate was on the side of my hair that day, among other things!

My Beautiful Oyster Feast prepared by a special guy, Photo: NK

Upon entering the bar, I probably walked by him two or three times before finally calling his cell to see if he'd arrived. Turns out, my future husband was right there in front of me all along, I just hadn't recognized him because he was even cuter than his picture. One great date (filled with scintillating conversation and two **ok, I'm lying** glasses of very nice Nero d'Avola) and nearly a decade later, he's as lovable as ever. He shares my passion for food (teaching him to be a more confident cook and creating elaborate dinners together were major themes in our courtship) and he still makes me laugh on a daily basis. 

Six years ago in Greece where we got engaged! Photo: NK

Among the many qualities I admire about my hubby is his willingness to take on projects that require patience and precision. He's willing to practice things intently and takes pride in mastering new skills. 

That's why I knew he was just the person to tap when I decided that this summer was to be about my ever-growing obsession with Oysters! No sooner did I ask my main squeeze to buy the appropriate equipment (a special shucking knife and safety glove) and study up on how to shuck my favorite bivalve, than an expertly-prepared Oyster feast was before me. He definitely knows the way to my heart. 

Today, I am sharing my lovely twist on Classic Oyster Mignonette (a mixture of vinegar and shallots often seen as an accompaniment to Oysters on the Half Shell), which was my contribution to his aforementioned shellfish spread. Using a delicious Dry Rose (a classic Oyster pairing), I took traditional Mignonette and softened its acidic quality just a bit so that our Peconic Pearls could really shine. Making your own Mignonette takes minutes and it's the perfect, minimalist accoutrement to Oysters. I love cocktail sauce and horseradish as much as the next guy, but a little Mignonette really allows the Oysters to stand on their own. So here's to that special guy and the very special cocktail hour he made possible for me. 

Classic Mignonette with a splash of Dry Rose (Paumanok VIneyards, 2014) Photo: NK

Rose Mignonette for Oysters

Makes enough for about 2 dozen Oysters

Ingredients:

1/4 Cup Red Wine Vinegar

1/4 Cup Dry Rose (we used Paumanok Vineyards, 2014)

2 heaping Tablespoons minced Shallot (from about 1 large Shallot)

1 generous pinch of Salt

1/4 teaspoon freshly ground Black Pepper

Method:

Combine all the ingredients and serve alongside freshly shucked Oysters on a bed of ice! 

The Mignonette can be made ahead.

Tip: If you're as into Oysters as I am, I recommend you check out In a Half Shell blog. It's the ultimate destination for Oyster lovers (including wonderful city guides on where to find the very best) written by a talented woman who eats, sleeps and breathes them. Enjoy!

A Date With Delicious - Easy Coco Date Shake

Raw Coconut gives our lighter version of the Date Shake an update
Photo:NK 

Dates...Take Two!

What to do when you have a handful of sweet, chewy, Dried Dates leftover? Well it seems that an enterprising Date farmer long ago took the time to answer that very question. Though the origins of the Date Shake are disputed (we're pretty sure it started as a West Coast treat served at roadside stands), there's really no quibbling over how delicious this frosty beverage tastes. 

So when I found myself with some time on my hands and an abundance of Dates in my kitchen (not to mention memories of that amazing date nut loaf that my mom made me), I knew exactly what I'd be doing for lunch. 

Plump and Delicious California Dates, Photo: NK 

Our version of the Date Shake gets considerable lightening from Unsweetened Almond Milk and Fat Free Organic Vanilla Yogurt. We give a little twist with raw, unsweetened Coconut flake (which isn't part of original recipe), freshly grated Nutmeg, and a healthy shake of Cinnamon. Good quality Vanilla Extract makes this treat that much more flavorful. 

Lighter though it may be, at about 330 calories, 5 grams of fat and 9 grams of protein, this is still a pretty hearty meal (ok, dessert?) in a glass perfect for when you are looking for something both sweet and satisfying. You should note that Dried Dates are very high in natural sugars, so this wouldn't be the best choice for an all-the-time meal replacement. 

Our Easy Coco Date Shake comes together just like that in a high powered blender, tasting quite like an amazing vanilla milkshake with an extra flavor dimension - nothing but frosty, sweet and very satisfying. Enjoy!

Easy Coco Date Shake, delicious and satisfying! Photo: NK 

Easy Coco Date Shake
Serves 1 generously (Yields 1 and 3/4 Cup with 330 cal, 5 g fat, 9 g protein)
Ingredients:
3/4 Cup Unsweetened Vanilla Almond Milk (we like Silk Brand)
6 Ounces (one single serve cup) Fat Free Organic Vanilla Yogurt (we like Stonyfield farm)
8 Dried California Dates (or 6 Medjool Dates), pitted, + 1 extra for optional garnish
1/2 teaspoon good quality Vanilla Extract
2 heaping teaspoons Raw, Unsweetened Coconut (Bob's Red Mill)
1 dash Cinnamon
5 large Ice Cubes
Freshly Grated Nutmeg (or a sprinkle of Ground Nutmeg) optional, for serving

Method: 

Blend all the ingredients except for the Nutmeg in a high powered blender such as Vitamix. When the mixture is smooth, pour into a tall glass and top with freshly grated (or dried) Nutmeg. Serve cold and enjoy! 

Italian Pasta Classics - Cacio e Pepe

For the latest edition of our recurring series of essential Italian Pasta recipes (check out the first and second installments here), we are making possibly the simplest and most purely satisfying dish of them all - one that hails from Lazio region where you find the Eternal City of Rome: Spaghetti Cacio e Pepe or Spaghetti with Cheese and Pepper. 

Cacio e Pepe, a simple comfort food for your Italian Table, Photo: NK

Rome is known for its often rich and decadent (yet simple) pastas. Other traditional sauce preparations include the ever-popular Amatriciana, Gricia, and perhaps the most well known of the bunch, Carbonara. We enjoyed them all immensely during our gorgeous family trip to Rome just last year. What I wouldn't give to relive that week right about now!

Luckily, another flavorful pasta from Italy's Lazio region is just minutes (and less than 4 ingredients) away. Cacio e Pepe is a comfort dish that is packed with flavor thanks to Pecorino (sheep's milk) Cheese and spicy and freshly crushed black Peppercorn. Think of it as a stripped down Carbonara. 

Crush the peppercorns right before cooking, Photo:NK

But first things first - It's important to note that true Cacio e Pepe will have absolutely no oil, butter, or milk. Then how do you achieve the creaminess that makes this dish so effortlessly decadent? It's all in the execution. 

For a few pointers on how to perfect this exquisitely simple, rustic plate, we turn to Lidia Bastianich, who is, in my mind, a trusted source for all things authentically Italian.

Image and below text courtesy of Lidia's Italy

Spaghetti Cacio e Pepe
Adapted from Lidia Bastianich
Serves 4 adults as an entree, 6 as an appetizer course

Ingredients:
2 Cups of high quality Pecorino Romano Cheese (Lidia recommends a middle-aged Pecorino if possible, aged 8-10 months)-freshly grated from a wedge of cheese (usually at least 8-10 Ounces) plus more for garnish

2-4 teaspoons (by taste), Black Pepper. (Preferably whole Peppercorns crushed with a mortar and pestle or heavy object, or ground in a grinder). Of course, if you are pressed for time, pre-ground pepper is fine - the fresher the bottle the better. You can always add more pepper at the end - very peppery is a good thing! (Tip: I use a slightly lighter touch when serving kids but then add extra pepper to mine once it's on the plate.)

1 Lb fine quality dry Spaghetti - De Cecco brand  - in my opinion - is the the best commercially available dry pasta out there

Salt  (I like finely ground sea salt or Himalayan Pink Salt if you have it - but regular table salt works just fine!

It's all in how you mix it, Photo: NK

Method:
1. Prepare all your ingredients while water is boiling or before - crush the Pepper, grate the Pecorino, find your heatproof bowl, set out your Salt.

2. Set a pot of well salted water to boil.

3. Cook Spaghetti according to package directions, making sure it's al dente.
As pasta comes close to cooking, warm a large and heavy heat proof bowl. You can do this by ladling some hot pasta water into it and discarding just before you begin to use the bowl. Do not drain the pasta. 

4. Once Pasta is cooked (go for perfectly al dente, not more), use tongs to grasp it and transfer it to the warmed bowl, holding it over the pot to drain for a minute. 

5. Now, immediately add the grated Pecorino to the bowl right away, tossing the pasta quickly as you can, and continually sprinkle in the Pepper. As you toss using your tongs, add a tablespoonfuls of Pasta Water one at a time to moisten the Spaghetti and allow the Cheese to blend nicely. It should look a little creamy, not watery. Finally, add a big pinch of salt and give it a toss. Taste and add a little more if needed. To serve, you can grate a little extra cheese on top if you like and place more Pepper on the table as well. Serve immediately and very hot.
Buon appetito! 

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy! 

Lightened Up Classics - Figure-Friendly Waldorf Salad

A few weeks into January and we've been fairly successful in keeping on a healthy track this New Year. Yup, we're celebrating a steady record of gym-going with only a few minor moments of food-driven naughtiness. A whole nineteen days worth! We know, you're impressed. With these lofty resolutions in mind, I had asked my husband to get me the new Giada De Laurentiis cookbook for Christmas, Giada's Feel Good Food. If you aren't familiar, it's the bombshell book where adorably petite GIada lets us in on what I've suspected all along: there's no way she's eating all those delectable bowls of pasta you see her cooking on TV. 

Lighter Waldorf Salad Prep, Photo: NK

My verdict on the book is that it's a pretty good read and there are a great many straightforward, light, and appetizing recipes throughout. Think California spa food gone just a bit more substantial. It even includes some nice tips on how she cares for her skin and hair as well. The first recipe that spoke to me was a much healthier remix of an old classic, a guilty pleasure of mine - Waldorf Salad. Could Waldorf Salad be good without the mayonnaise?, I wondered aloud. Turns out, it can. I hope you enjoy our light adaptation of Giada's recipe (we used crunchy jicama instead of fennel). We found it every bit as satisfying as the original, and filling enough to require only a small accompaniment to make an entire dinner (in our case, we added a crab cake on the side, no bun). As a lunch portion it is perfectly sized. Enjoy!

Lightened Up Waldorf Salad, Photo: NK 

Lightened Up Waldorf Salad

Slightly Adapted from Giada De Laurentiis

Serves 2

Dressing Ingredients:

2 Tablespoons Grapeseed Oil

2 Tablespoons Apple Cider Vinegar (we like Bragg Vinegar)

1/2 teaspoon Kosher Salt

Several Pinches Black Pepper

1.5 teaspoons Light Agave (or Honey)

Salad Ingredients:

1/2 Cup Cooked Grains of your choice (we used Farro, barley or brown rice work well)

1/2 Cup Toasted Walnuts, chopped

1/2 Cup Seedless Red Grapes, sliced in half

1/2 a Granny Smith Apple, cored and cut into a 1/4 inch dice

4 Large Radicchio Leaves

1/2 Cup diced Jicama (1/4 inch dice) or Fennel Bulb, or Celery, diced the same size

Method: 

1. Combine ingredients for Dressing in a small bowl.

2. In a larger bowl, toss the Apple, Jicama, Grapes, Walnuts and Cooked Grains. Drizzle the dressing over the salad (you'll only need about 3 teaspoons), mixing gently until coated. 

3. To plate, place 1 or 2 Radicchio Leaves on the plate. Spoon salad into the leaves (use both if you can't fit the whole portion, or one leaf if it's big enough to accommodate).
Enjoy!

The Essence of Summer - Tomato and Herbed Mayo Sandwich

My husband keeps talking about us only having four more weeks of summer. He's said it at least three times in as many days. It's driving me crazy, actually. 

I stomp my foot at him in protest (he loves when I do that) and tell him to stop being such an alarmist. 

Summer's Favorite Sandwich, Photo: NK 

        

Come on now, people - summer doesn't actually end on Labor Day!  

It's quite a rare occurrence that my other half takes the glass half empty role. I'm usually the one with the pessimistic outlook (or as I like to call it, "being a realist"), but when it comes to summer, my favorite season of them all, I am in full-on denial. Loath to admit it though I may be, I will grant him that summer is going way too fast. So until all that glorious sun yields to the chill of Autumn, I'll be doing all I can to live in moment. That's right, I will relish the feeling of my toes wiggling freely in all their flip-flopped glory as I head out into the balmy air in full frolic mode every chance I get. Clearly, I also will be eating every fresh Tomato and ear of Corn I can get my hands on.

For me, there is truly only one sandwich that embodies the essence of summer and everything simple and wonderful about the season -- the much talked about, much loved Tomato and Mayonnaise Sandwich. (Check out a few of my favorite meditations on the subject HERE, HERE and HERE).         

Today, we'll be paying homage to this seasonal icon with our own take on the classic. We add a semi-controversial lettuce leaf for texture, and, though regular Mayo works really well (Hellman's full-fat, please!), we take ours up a notch with lots of finely minced Parsley and a touch of Oregano from my garden and, here's the topper - a game-changing sprinkle of Lemon Zest. Make this satisfying sandwich and extend your summer that much longer. 

The Must Haves:

Super Ripe Beefsteak Tomatoes - luckily, they're at peak season and everywhere
Good Quality Mayo

A Hint of Salt (we prefer Kosher Salt or Sea Salt) 

Black Pepper - lots 
and finally

Good Quality Toasted White Bread - I know, I know, but if ever you should return to White Bread, it's here.

Here we go - 

Tomato and Herbed Mayo Sandwich

Makes 2 Sandwiches

Ingredients:

4 Slices of Toasted White Bread

1 Beefsteak Tomato sliced into 1/4 inch thick rounds

2-4 Leaves of Oak Leaf Lettuce

Kosher Salt or Sea Salt
Lots of Black Pepper

Herb Mayonnaise

2 Tablespoons Italian Parsley, very finely minced

1 Tablespoon Oregano, very finely minced

Zest of 1 Lemon

1/4 Cup Mayonnaise

Method: 

Mix the Herb Mayonnaise ingredients together in a small bowl. 

Spread one side of the bread with a generous amount of Herb Mayonnaise. On the other piece of Bread, lay down a Lettuce Leaf and two or more slices of Tomato. Sprinkle Tomato with a good dose of Salt and lots of Black Pepper. Place the Mayonnaise half on top and close up the sandwich. Enjoy! 

NK Bakes - Easy Apricot Blackberry Frangipane Tart

There's a first time for everything and today, it's NK's first baking post. 

I've mentioned before that I dread baking. I do it as little as possible. While I marvel at the creations of others, I generally prefer to cook - cooking just seems to me to be more expressive, open to interpretation, and a bit less scientific. That said,I totally admire bakers, especially my best friend who is amazing at it. I've been trying, to no avail, to get her up here for a baking guest post (ahem). When I finally wear her down, you're all in for a real treat. 

Today's tart was inspired by a delicious dessert I enjoyed last week at a very unique restaurant called Dish in Water Mill, NY. Check it out here: Dish Hamptons 

Logo Courtesy of Dish Restaurant, Water Mill, NY

Dish is a tiny little place run by a charming husband and wife team who met while in school at the CIA. The restaurant, an unassuming storefront tucked in a shopping center, gives you the feeling of being in a quaint country kitchen, and their weekly four or five course pre-set prix fixe menus are on par with some of the finest restaurants around. To add to the awesome factor, it's BYOB. Last week's meal was as usual, unbelievable from start to finish, but the Apricot Tart served for dessert was a showstopper. It was then and there that I vowed to find a way to bake a similar tart and by God, I'd find an easy way to do it. 

My baking attempt was successful and easy thanks to in-season fruit and frozen puff pastry dough. Also, I learned how easy it is to make basic Frangipane - or almond cream. Frangipane is often a component used in the best baked goods. It imparts extra richness, taste and overall moistness. 

Easy Apricot Blackberry Frangipane Tart 

Adapted from Savour-fare.com

Serves 8 - Makes 2 Tarts that serve 4 each

Ingredients:

For the Tart

One Package Frozen Puff Pastry Sheets (I used Pepperidge Farm brand which has 2 sheets)

4 or 5 ripe Apricots, pitted and thickly sliced

1 package ripe Blackberries

Raw Sugar (for sprinkling)

1 Egg, optional, for extra browned tart crust

For the Frangipane (recipe adapted from French Food -About.com)

Almond Meal, Photo: NK

1/2 Cup Ground Almond Meal 

1/4 Cup Granulated Sugar

1 Egg

3 Tablespoons softened Butter

3/4 teaspoon good quality Vanilla Extract

1 Tablespoon all purpose flour

Method:
 

Lay out two large sheets of Puff Pastry to thaw for 30 - 40 minutes or according to the package directions.

Preheat oven to 400 degrees.

Meanwhile, prepare the Frangipane by combining all ingredients in a food processor. 

Blend until ingredients create a smooth and creamy paste. 

Frangipane, Photo: NK

Once the Puff Pastry has thawed, lay each piece on a non stick cookie tray or sheet pan.

On the first dough rectangle, carefully fold in the edges by a centimeter or so, pressing them down into the base of the tart to seal them and create a crust. Run your knife ever so lightly around the inside edge of the folded in crust. Repeat on the second dough triangle.

Spread the Frangipane over the inside of each tart crust. It should cover the inside completely but not so much that it spills over the crust edge. 

Assembled Tart, Photo: NK

Next, press your Apricots and Blackberries into the Frangipane. 

Optionally paint the crust edges with Egg White to promote a nicely browned, even crispier crust.

Optional Egg Wash, Photo: NK

Finally, sprinkle the tart liberally with Raw Sugar, and set in the oven to bake.

25 minutes should yield a perfect, golden brown and delicious tart. 

Slice into squares and enjoy!

Painless and Delicious! Apricot Blackberry Frangipane Tart, Photo: NK

Photo: NK

Pin It