Soup-alicious!

January 12, 2010 – 3:19 pm

Tomato soup is one of those things that tastes better to me now than it ever did as a kid. Perhaps its because my palate has become so mature and refined due to my impressive cooking expertise and countless gourmet meals that I prepare each night…NOT!  Haha…if you know me at all, you know I love a chicken nugget as much as any 5 year-old and that I still love all the nostalgia-evoking foods from my childhood.  Funyuns, anyone?

I think the reason why tomato soup tastes so much better now is because it IS so much better now.  Back then, I only knew Campbell’s.  Then I got to know Panera and Whole Foods and I fell in love.  And now that I can make my own, I am in total tomato soup lust.  My favorite culinary school lessons were soup-making and sauce-making.  If you already know how to make both, congratulations…you just saved yourself a lot of moolah.

What usually makes tomato soup so good is the addition of cream; my standard recipe uses butter and flour to form a light roux and is finished with heavy cream. This genius version is totally dairy free, lower in fat, and draws upon a traditional Italian technique that incorporates bread for smoothness and body.

I adapted it from a Cook’s Illustrated recipe and it is totally tomato-riffic without all that fat to dull the flavor.  And it’s not too thick or too sweet, like many others. This homemade soup is worlds better than the canned variety and so much cheaper than buying it in a deli or restaurant.

Serve it with a grilled cheese, tuna melt, or on its own with my adorable tiny grilled cheese croutons!  It is guaranteed to make your snowy day feel extra toasty.

Tomato Soup

  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 1 rib celery, diced
  • 1 tsp dried basil
  • 3 (14.5 oz) cans diced tomatoes
  • 1 Tbsp brown sugar
  • 3 slices white bread, crusts removed and cut into cubes
  • 2 cups chicken stock
  • Salt and pepper, to taste

Grilled Cheese Croutons

  • 8 slices wheat or white bread
  • 8 slices American cheese
  • 4 tbsp butter, softened

Heat 2 tbsp olive oil in a medium stockpot over medium-high heat. Sweat onion and celery until softened and translucent, about 4-5 minutes. Add dried basil, tomatoes, sugar, and bread. Bring soup to a simmer and cook; during this time, the bread should begin to fall apart.

Remove pot from heat and add remaining tablespoon of olive oil. Using an immersion blender, puree soup until smooth. Strain the soup through a sieve and bring back to a simmer, add chicken stock, and season with salt, pepper, and a touch more sugar if desired.  Serve with grilled cheese croutons.

To make grilled cheese croutons, assemble four sandwiches with 2 slices cheese each. Lightly butter the outsides of the sandwiches and grill over medium low heat until very crisp and well browned. Remove from heat, trim the crusts, and cut sandwiches into small ½ inch squares.

By Brigitte | Posted in recipes, tv, uncategorized | Comments (6)

Are you still there?!?

January 3, 2010 – 8:50 pm

Yes, I realize it’s been 3 months since my last post.  But it’s 2010 and we’re all allowed a new start, right?  I don’t know yet if I’ll resolve to post more often in the new year, but I can promise some fun recipes, TV appearances, another trip to the Olympics, and some wedding-related posts.

Yup, this little cook is getting hitched!  Perhaps I’ll post good little housewife recipes like meatloaf or fruitcake.  Or perhaps I’ll post “Brigitte & Michael attempt to get skinny for their wedding” recipes.  Or maybe, just maybe I’ll try my hand at recreating some traditional wedding foods in the process of writing my wedding menu.  We’ll see…

To make up for my sad absence, I’m posting some pictures of things I’ve either made or happily eaten (or made, then happily eaten) in the past few months.  Here goes!

Oh hello burger, mahi mahi fish & chips, onion rings, and shake from Taylor’s Refresher.  We had a fantastic trip to San Francisco to attend the wedding of one of my besties!  Thanks, Kris, for getting married in Michael’s favorite city.  We celebrated by eating.  A lot.

Happy Halloween!  Um, maybe you can file this away for next year?  My famous nutella-filled sugar cookies, recreated with a pumpkin cutter and a little round biscuit cutter for the inside frame.

Baggies of homemade caramel corn for our trick-or-treaters.  I know this makes you wish you lived in our neighborhood.  And that you were a kid.  In a costume.  On Halloween night.  Or you can just be my friend.  Friends get caramel corn too.

I became a little obsessed with Libby’s Pumpkin Roll around Thanksgiving time.  You can thank my friend Beth for that.

I think I made 3 in one day.  Then I made 2 more for turkey day, including one for my next door neighbor, Joe, who lets us drop a turkey in his fryer every year.  Hurray for deep fried turkey!  Despite the deep frying, Joe is trying to cut back on his sugar & fat intake.  The cake portion of this pumpkin roll has no oil or butter, so I felt quite victorious.  I even bought fat free cream cheese (a first) and some of that Smart Balance spread (unchartered territory) to make a lowfat filling.

Heed my warning: do not attempt to do this.  The whole thing liquified once I started beating it, so I added extra powdered sugar in a pathetic attempt to rescue it.  It did not work.  And it did not taste good.  Joe got full fat cream cheese and butter instead.  Sorry to Joe’s wife, Barb.  I tried!

Since I’d already surrendered to the full fat version, I went ahead and drizzled it with some homemade caramel sauce and toasted almonds.  Joe ate 2 pieces for breakfast that day.

And because it’s Michael’s favorite, I made a pecan pie.  The crust recipe is from Cook’s Illustrated and uses vodka to add moisture, but inhibit gluten formation.  HELLO, this is the best crust I’ve ever made.  Crumbly, buttery, tender, and flaky.  It is crust perfection.  Seeing as how I do not drink, I now have a reason to collect those tiny vodka bottles from airplanes.  PIE CRUST!

Since this pecan pie was so easy, I decided to make it laborious and make pretty crust.  The family has become difficult to impress, so I have to go the extra mile if I want them to oooh and ahhh.  Sigh…

This brings us to Michael’s birthday cupcakes.  Our neighborhood Christmas party was the night of his birthday, so I made his favorite cuppy cakes to share with everyone.

Happy Birthday, Prather!  Three years ago, I bought M some birthday candles for our first birthday celebration together.  To my dismay, when I went to put them on his cake (red velvet, of course), I realized I’d erroneously purchased “Happy Retirement” candles, which have been sitting in our pantry ever since.  I brilliantly figured I could play Scrabble with the letters and spell out his last name.  Wanna know what I did with the rest of the candles?  Stay tuned…

Merry Christmas!  Buche de noel, anyone?  I made this when my amazing, beautiful, loving, kind mother came to see me in Kentucky for the first time!  Growing up, we ALWAYS had a buche for Christmas.  I can’t remember a year when there wasn’t a buche, complete with meringue mushrooms for all us kids to fight over.  It was usually from a Vietnamese bakery and it had the most lovely mocha icing and light sponge base.  I tried Martha’s recipe and thought it was quite tasty.  Most importantly, my mum was proud and liked it so much she ate two pieces.

We spent an entire day cooking together, which warrants a whole other post.  It was the first time we’d really cooked together, despite the fact that we’re both avid cooks and that she is solely responsible for my love of food.  We cooked up a big Vietnamese feast that night and had Michael’s entire family over to meet mom and to celebrate his dad’s birthday.  Here’s where the rest of those candles come into play…

It’s a wee hard to make out, but it reads “Pity men, ee!”  M and I Scrabbled for days with these letters…”piety meen, minty peee, tip my neee, yip mentee” and so on.  Hey, if you can come up with any better, I’m all ears.

And that concludes the highlight portion of this post.  I’m still cooking every Tuesday on LEX18 and we’re ironing out the kinks with the uploading of recipes and videos for your cooking and viewing pleasure.

Is there a recipe I can whip up on TV for you this year?  Something you’d like to lighten up or just recreate?  I often draw a blank when figuring out what to make each week and I love to know what everyone’s eating, cooking, or craving.  Leave me a comment and I will happily tackle it.   Thanks in advance for the idea!

By Brigitte | Posted in uncategorized | Comments (4)

Whooooopie!

September 29, 2009 – 10:41 am

I have become a little bit obsessed with whoopie pies.  Actually, that’s a gross understatement.  I am completely, past the point of no return, beyond help, OBSESSED with these things.  Never heard of one?  Read about them here.  Never had one?  Make them with my winning recipe!

They are crazy good–moist, sweet, and somewhat reminiscent of a really gourmet, homemade ho-ho.  But sooo much better.  I get excited just writing about them, but the best moment is that anticipation before you take the first bite, as you’re carefully unwrapping one and licking the frosting from the plastic wrap.

Wrapping them individually in plastic wrap and allowing them to sit just makes them moister and gives the icing & cakes some quality bonding time.

Whoopie Pies (adapted from Bon Appetit)

Yield: 18 whoopie pies

For the frosting:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 oz cream cheese, softened
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla
  • 1 1/4 cups powdered sugar
  • pinch of salt
Using the paddle attachment on a stand mixer, beat butter and cream cheese until fluffy and combined.
Add the marshmallow fluff and vanilla and continue to beat, scraping down sides.  Add the powdered sugar and pinch of salt and beat until smooth.  Refrigerate for at least 2 hours or overnight, until ready to use.

For the cakes:

  • 1 stick butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Beat butter and brown sugar in the bowl of an electric mixer.  Add egg and vanilla and beat until combined.  In a separate bowl, combine flour, cocoa powder, baking soda and salt.  Alternately, add dry ingredients and buttermilk a little at a time, scraping down sides of the bowl, until all ingredients are incorporated and batter is smooth.

Preheat oven to 350 degrees.  Line a half-sheet pan with parchment paper (do not grease or butter the parchment, as this will result in cakes spreading).  Using a 1-oz scoop, portion 12 mounds onto each sheet pan and bake for 8-10 minutes, until each cake is puffed and springs back when touched.  Cool them completely and use a pancake flipper/spatula to gently lift/scrape each cake from the pan.

To assemble, fill a piping bag fitted with a medium to large star-shaped tip with icing and pipe a mound of icing onto half of the chocolate cakes.  Top with remaining cakes and wrap each whoopie pie in plastic wrap.  If icing is too soft, return to the refrigerator or place whoopie pies in the refrigerator until ready to serve.  Allow them to come to room temperature before eating.

I have taken these to many a party and they are always a crowd pleaser.  I took a batch to a tailgate party for Saturday’s UK game and you wouldn’t believe how much love and attention they got.  Strangers were ogling them and I had to swat several stray hands away from my precious loot.

One guy chased us down the street and asked if they were for sale and wouldn’t you believe it, Michael, always the salesman, sold him one for $2 (hey, things are always more expensive at ball games).  He happily forked over a $2 bill and I sincerely hope he enjoyed the whoopie experience.  If you’re out there, $2-whoopie-pie-guy-from Saturday’s game, please get in touch with me and let me know if it was worth your while.

I apologize for my blogging hiatus/laziness, so thank you for sticking with me and continuing to visit my site!  I’ve been gearing up for a busy month of work and travel and just landed in NY yesterday morning, where I promptly proceeded to get my feed bag on.  Wonton noodles with roast duck in Chinatown?  Check.  Beard papas?  Check.  Coffee & biscotti gelato on a homemade cone?  Check.  I love this city.

By Brigitte | Posted in uncategorized | Comments (3)

Chocolate Bliss…

September 17, 2009 – 1:39 pm

I finally saw Julie & Julia a couple weekends ago and walked out of the theatre longing for a slice of chocolate cake.  The almond chocolate cake showcased in the movie is Julia Child’s Reine de Saba, but it immediately made me think of her Boca Negra, which I’ve been dying to make at home.

It is a nearly flourless chocolate cake with the addition of bourbon.  My favorite part of this recipe is the way in which the batter is prepared.  It is incredibly quick and easy if you have a food processor.  Rather than having to melt the chocolate in a double boiler as a separate step, the way you would for brownies, you can simply boil the bourbon and sugar and drizzle it over the chopped chocolate with the food processor running.  The boiled syrup melts the chocolate and ta-dah, you’re all set to go!

I was also skeptical about inverting the cake onto a plate so soon after it emerges from the oven.  At work, we make a similar recipe, but with a different method.  It’s baked at a lower temperature until the top is glossy and just barely set.  Not only do we chill the cake, but we also bake it in a springform pan, making it quite easy to unmold.

I followed Julia’s directions exactly–lined my pan with parchment, baked it in a water bath, looked for the thin, dry crust, covered it in plastic wrap, took a deep breath, and inverted it…and it came out perfectly!

a dry and crackly top....

a dry and crackly top....

fudgy interior...

fudgy interior...

It’s perfect on it’s own or with the white chocolate bourbon cream recommended by Julia…but I dressed mine up with some fresh raspberries and a dusting of powdered sugar.

Warning: this is incredibly rich.  And delicious.  You’ll want coffee.  Or milk.  And you’ll fight over the leftovers because…

It freezes SO well!!!!  I wrapped and froze a quarter of my Boca Negra just to see how it would hold up and I have found myself sneaking slivers of it straight from the freezer.  It keeps phenomenally well in the freezer and could either be brought to room temperature on the countertop or eaten in its cold, dense, fudgy, frozen state.

By Brigitte | Posted in uncategorized | Comments (1)

Perfect for these Indian Summer weekends…

September 10, 2009 – 2:37 am

Feta Stuffed Basil Burgers & Burger Tips

We’ve been enjoying our Indian summer as much as possible and nothing caps off an evening like a hamburger off the grill.  Gourmet burgers are gaining in popularity with cookbooks and restaurants devoted solely to the classic American sandwich, which is so versatile and easy to dress up with your favorite condiments.

Avoid buying pre-formed, frozen burger patties. It’s such an easy and inexpensive step to purchase good ground beef and make your own. Here are a couple tips for successful grilling out this weekend:

-While I usually prefer to purchase lean meats, the opposite is true when making hamburgers. With beef burgers, the lower the fat content, the less flavorful the burger will be. You’re also more likely to end up with a tough, dry patty. Purchase ground beef that is 75/25 or 80/20 for the best patties.

-There are two schools of thought when it comes to seasoning beef patties. Some people believe that salt and pepper are all a patty needs. If this is you, be sure to use ample seasoning; one teaspoon of salt per pound of meat is a good guideline. For those of you who want to get a bit more innovative, try adding fresh herbs, spices, garlic, shallots, Worcestershire sauce, or even wine to your patties. When mixing meat and forming patties, handle the meat as gently as possible and avoid compacting meat into tight patties.

-Buy an instant read thermometer to avoid overcooking patties and drying out burgers. Never press down on patties to accelerate cooking, as this lets out all the good juices.

-Always toast or warm your bread on the grill or in the oven.

-In addition to ketchup or mustard, serve unexpected condiments with your burger like beercheese, pimiento cheese, hot sauce, or creamy horseradish. Jazz up mayonnaise with herbs and a squeeze of lemon juice for a fresh herb spread.

Feta Stuffed Basil Burgers

Serves 6

The flavors of the garden and the grill are brought together in this insanely good burger which is so easy to put together.  It’s as juicy and fresh as a burger can be.  Just looking at this photo makes me drool a bit…

How I will miss juicy tomatoes straight from the garden...

How I will miss juicy tomatoes straight from the garden...

  • 2 lbs ground chuck
  • 2 tsp salt
  • 2 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 6 tbsp crumbled feta cheese
  • 3 tbsp chopped basil
  • 6 hamburger buns, split & toasted on grill
  • Sliced tomatoes
  • Leaf lettuce
  • Thinly sliced red onion

Garlic Herb Spread

  • ¼ cup lowfat mayo
  • ¼ cup lowfat sour cream
  • 1garlic clove, minced
  • 2 tbsp chopped basil
  • 1 tbsp chopped oregano

Gently mix ground chuck, salt, Worcestershire sauce, and pepper. Divide mixture into 12 even portions, flattening each portion into a thin patty. On 6 of the patties, place a tablespoon of feta cheese in the center and top with ½ tbsp chopped basil. Place remaining patties on top, gently pressing and sealing edges to form 6 stuffed burger patties.

Cook in a grill pan or outdoor gas or electric grill over medium heat, for about 4-5 minutes per side. Serve with lettuce, tomatoes, red onion, and garlic herb spread.

By Brigitte | Posted in uncategorized | Comments (2)

The best present EVER from Levain Bakery…

September 1, 2009 – 12:33 pm

Last fall, I went to New York for the first time.  EVER.  Shocking, I know.  When I entered the food world three years ago, I set a personal goal for myself: the first time I set foot in New York City, it would be for the Food Network.  And ta dah!  I reached that goal and was flown to the Big Apple to film the Ultimate Recipe Showdown.

Before the much anticipated trip, I made a NY hit list of things I wanted to do and places I wanted to visit.  Or more accurately, things I wanted to eat and restaurants I wanted to visit.  Sadly, I never made it to Levain Bakery, home of the colossal cookie that kicked Bobby Flay’s cookie in the butt on his chocolate chip cookie throwdown.

A year later, I’m still remorseful about missing my chance at the ultimate chocolate chip cookie, so imagine my surprise last night when my neighbor Meredith showed up on my back porch with a delightfully greasy bakery box from…LEVAIN!

I screamed, I shrieked, and I tore into that box faster than a kid on Christmas morning.

I coddled each cookie, unwrapping them carefully and examining every nook and cranny.  And get this–I refrained from taking a bite, in the name of capturing a photo for my blog.  Yes folks, my priorities are all whacked.  I had to photograph the darn things before I could even taste them.

These things are no joke…Levain weighs out 6 ounces of cookie batter, (more than twice the size of my chocolate chip cookies) resulting in a confection the size of a hockey puck.

I’ve tried, in vain, to make copycat recipes of Levain’s original chocolate chip walnut cookie and their chocolate peanut butter chip cookie, below.  Results were lukewarm, resulting in overly floury cookies that weren’t very spectacular.

Here’s the cross-section…yup, I even paused to take a cross section for you.  And then I took a bite.

They’re dense, almost an inch thick, and unlike any chocolate chip cookie I’ve had.  They weren’t at all like a typical Tollhouse cookie, which is chewy, crisp, and buttery.  Rather, they were rich, moist, and doughy in the best way possible.  Each cookie is packed chock FULL of high quality nuts and chocolate.

It’s no wonder these were created by Levain’s owners as high-carb treats to fuel up before triathlons.  Whoever heard of a baker who runs Iron Man triathlons?  I am not that kind of baker.

Mere, I will gladly water your flowers in exchange for Levain cookies, anytime you have to jet off to New York ;)

By Brigitte | Posted in uncategorized | Comments (2)

Pesto = Green Gold

August 18, 2009 – 7:12 pm

Three years ago, Michael and I made batch after batch of pesto after we pilfered several grocery bags full of fresh basil from his sister’s garden.  We made several varieties, using different herbs, nuts, and cheeses, and froze 1/2 cup portions flattened out in plastic baggies.

All year long, we’d thaw out a bag to drizzle over some fish or chicken or we’d just break off a chunk of the frozen sauce to mix in with warm pasta.  It’s become an annual tradition and our freezer would be incomplete without a stack of little green baggies on the door.

Pesto is one of the easiest sauces to prepare and it is unbelievably versatile.  Spread on sandwiches or drizzled over a plate of sliced tomatoes, pesto adds a fresh touch to the easiest meals.

We just throw everything in the food processor, which does all the work!

Just give it a whirl!

Basic pesto contains pine nuts, basil, garlic, olive oil, and cheese. Once you’ve made your first batch of homemade pesto, play around with the proportions to your liking. It’s pretty hard to go wrong; add extra garlic, use different types of nuts, or add parsley or cilantro in place of the mint.

Walnut Basil Pesto

  • 1/3 cup walnuts (pine nuts or almonds can also be used)
  • 2 cups packed basil leaves
  • ½ cup mint leaves
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste

Preheat oven to 350 degrees and toast nuts on a baking sheet until fragrant, 8-10 minutes. Remove and allow to cool.

Place cooled nuts, basil, mint, and garlic in the bowl of a food processor and pulse until nuts are finely ground. Continue to pulse the mixture and add the oil in a steady stream.

Avoid overprocessing the pesto, as this may cause it to turn brown, which will not affect the taste, just the appearance.  Add grated cheese and season with salt and pepper. Use immediately, store in the refrigerator for up to 3 days (covering with a thin layer of olive oil will keep it extra fresh), or freeze for several months.

By Brigitte | Posted in recipes, tv, uncategorized | Comments (2)

Thank goodness Michael has a green thumb!

August 11, 2009 – 4:34 pm

Summer has made it incredibly easy for me to come up with my LEX18 recipes…all I have to do is look to the garden for inspiration!  Our tomatoes and basil are thriving and I’ve so enjoyed coming up with ways to eat them.

This salad is a colorful spin on the popular caprese salad, but adds a bit of pasta to take it from a starter salad to a side dish or light entrée.

This is a glorious alternative to those sad pasta salads in your grocer’s deli case.  Overcooked pasta?  No thanks!  Globs of mayonnaise and pickle relish?  I’ll pass!

There are endless variations on this recipe; trust me, I tried them all last night!

If you want a bit of acidity, add a drizzle of balsamic vinegar or a squeeze of lemon juice. Throw in some minced red onion, scallions, garlic, or even toasted pine nuts for extra flavor or substitute feta or even blue cheese crumbles for the mozzarella.

I personally prefer this simple preparation, tossed with just a bit of olive oil, seasoned with a generous amount of sea salt, and spiced with plenty of ground black pepper.  Too many ingredients just muddle up those clean summer flavors.

Tiny Tomato and Orzo Salad

  • 1 cup uncooked orzo pasta
  • 1 tbsp olive oil, plus additional if desired
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup red grape tomatoes
  • 1 cup yellow pear tomatoes
  • ½ cup or 5 oz fresh mozzarella, diced (or purchase the small pearls)
  • ¼ cup chopped or chiffonade basil

Bring a pot of salted water to a boil and cook orzo to your desired doneness, 8-10 minutes for al dente. Drain in a colander and immediately transfer to a large bowl. Toss with olive oil while still warm and season with salt and pepper.

Any time you’re dressing a pasta salad, do so while the pasta is still warm, which will allow it to soak up the most flavor. Allow to cool.

Meanwhile, cut grape and pear tomatoes in half or quarters, depending on size. Toss tomatoes, mozzarella, and basil with the cooled orzo, adding extra olive oil if desired. Season heavily with salt and pepper and serve.

By Brigitte | Posted in recipes, tv, uncategorized | Comments (2)

Fried Green Tomatoes at the Whistle Stop Cafe!

August 4, 2009 – 1:35 pm

I have a special place in my heart for fried green tomatoes, as they always evoke memories of my sister and me watching the movie, reading the book, and walking to our local grocer, Alpha Beta, in an effort to replicate the recipe in the back of the book.

Being California girls, we had no clue about green tomatoes, bacon grease, or cornmeal.  Our failed attempt involved red tomatoes, crushed cornflakes, and a relatively mushy result that left us wondering why the heck anyone would want to name a book after them, let alone eat them.

Once I moved to Kentucky, I was looking forward to my first taste of real fried green tomatoes, and boy, was it was a memorable one.  The crisp crusty exterior encasing a hot, tart tomato slice was unlike anything I’d ever eaten.  Now I can’t resist ordering them anytime I see them on a menu, but nothing beats the homemade version, which is unbelievably cheap and easy to prepare.

This dish utilizes both red and green tomatoes in a summery pairing straight from the garden. With the cool summer we’ve been having, it’s no wonder our tomatoes are taking their time turning red!

Green tomatoes are a welcome treat, though, with their gorgeous color and lemony tartness.  They’re nice and firm, so they’re able to withstand a cooking method like frying.

I think everyone has their own way of making them and serving them, but I think they’re best when soaked in buttermilk, then breaded in a mixture of flour, cornmeal, and breadcrumbs.

The tartness of the green tomatoes is deliciously offset with my sweet Red Tomato Chutney, but could also be served plain or with a bit of storebought marinara sauce. Leftover fried green tomatoes? Tuck them into a BLT in place of sliced red tomatoes for an extra treat.

These are shallow fried in a bit of olive oil, but could also be oven fried by placing slices on a baking sheet and broiling for 3-4 minutes per side.

Stop ‘n Go Fried Green Tomatoes with Red Tomato Chutney

  • ¾ cup buttermilk
  • 1 egg
  • 2 large or 3 medium green tomatoes, sliced into ¼ inch thick rounds
  • ½ cup flour
  • ½ cup cornmeal
  • ½ cup panko breadcrumbs
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • Olive oil, for frying
  • Salt, for sprinkling

Whisk buttermilk and egg in a shallow dish and add tomato slices, turning to cover. Combine flour, cornmeal, panko, salt, pepper, and paprika in a separate shallow dish. Heat ¼ inch of oil in a large skillet over medium high heat.

Dredge tomato slices in bread crumb mixture and fry in a single layer until golden brown, about 2-3 minutes per side. Add more oil as needed and fry tomato slices in batches, draining on paper towels. Sprinkle with a bit of salt and serve immediately, topped with Red Tomato Chutney.

Red Tomato Chutney

  • 2 medium tomatoes, diced
  • ½ red bell pepper, diced
  • ½ small yellow onion, diced
  • 1 jalapeno, seeded and diced
  • 1 garlic clove, minced
  • 2 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • ¼ cup brown sugar
  • salt and pepper, to taste

Combine all ingredients in a small saucepan over high heat and bring to a simmer. Reduce heat to low and continue to cook for 30 minutes, stirring occasionally, until mixture has thickened to a jam-like consistency. Cool completely and store in refrigerator. Will keep for several weeks.

By Brigitte | Posted in recipes, tv, uncategorized | Comments (2)

Coffee, coffee, buzz buzz buzz!

August 2, 2009 – 8:22 pm

I can’t remember a time when I didn’t love coffee.

I started on it pretty early, as our household was never without a freshly brewed pot of coffee each morning.  My parents took their java pretty seriously and I was raised on Peet’s Arabian Mocha-Java.  The first time I tasted Folger’s was at a piano recital and I almost spit it back into the styrofoam cup.

My mom was always very savvy when it came to spending money–she clipped coupons, drove to 3 separate grocery stores to get the best prices, and stockpiled sale items, but she loyally indulged in Peet’s coffee, a habit that holds true to this day.

Mom used to pour an inch of coffee into a mug for me and fill the rest with milk and a spoonful of sugar.  If coffee truly stunts your growth, it’s no wonder I’ve topped out at a stubby 5′2″.  But it’s been worth it.

As a kid, one of my favorite desserts was Trader Joe’s mud pie, which we bought for just about any special occasion.  Guests coming over?  Get a mud pie!  Potluck dinner?  Bring a mud pie!  Dad’s birthday?  He wants a mud pie!  Black bottom crust, coffee ice cream, chewy fudge topping, and toasted almonds…what’s not to like?

Sadly, Lexington has no Trader Joe’s, so I decided to make my own nostalgia-evoking mud pie, desperately hoping it would live up to the pies of my childhood.  And it did, with one exception: I made my own ganache from chocolate chips and heavy cream and was really missing that wonderfully sticky chew and chocolate syrupy flavor that only store-bought hot fudge can lend.

Mocha Mud Pie

  • 20 Oreo cookies
  • 1/2 stick butter, melted
  • 1 pint chocolate ice cream
  • 1 pint vanilla ice cream
  • 1 pint coffee ice cream
  • 1 cup store bought hot fudge
  • 1/2 cup sliced almonds, toasted

Preheat oven to 350 degrees.  Using a food processor, grind cookies to a fine crumb.  Remove and reserve a spoonful of crumbs to garnish finished pie.  Add melted butter to the remainder of crumbs and pulse until combined.

With the back of a spoon, press crumb mixture onto the bottom and sides of a 9 inch pie pan.  Bake for 10 minutes to set and cool completely.

While crust is baking, use a 1 oz scoop to form 3-4 scoops each of chocolate, vanilla, and coffee ice cream (enough to circle the perimeter of the pie pan; I used 13 total scoops).  Place scoops on a small baking sheet or dinner plate and put in freezer to harden.  Leave remainder of ice cream on countertop to soften slightly.

Spread the bottom of the crust with about 1/3 cup of hot fudge.  Spread the remainder of the chocolate ice cream onto the bottom of the crust.  Repeat with the vanilla and coffee ice cream to form layers.  Place in freezer for 10-15 minutes to slightly set.

Arrange the scoops around the perimeter of the pie, alternating flavors.  Drizzle remaining hot fudge over the top and sprinkle with toasted almonds and reserved cookie crumbs.  Freeze until firm, about 2 hours.  Slice with a sharp knife and serve with additional hot fudge or whipped cream if desired.

By Brigitte | Posted in baking, recipes, uncategorized | Comments (1)