unbelievably, the tomatoes just keep coming from the garden! Yes, they are mostly green...but right now I have 2, no 3 bowls full and 2 paper bags.
Also, my mom told me a story last night about how her mom used to bring her bowls of brown butter sauteed greens with a creamy bechamel sauce, after she married my dad and moved out. So sweet, so I tried googling the name my grandma called it (ein braune) ? to no avail. I found the recipe below...who knows if it's the same, but hopefully it will still honor the memory.
This week:
- fried green tomatoes
- creamed brown butter greens (with the rest of the chard)
- coq au vin (had frozen chicken and half a box of wine)
- stuffed squash (I have 4!)
1 comment:
Hey Krista! Just clicked on your blog from Facebook. Your house looks fabulous, and it looks like we share a similar style of cooking. I have a great recipe for all those green tomatoes. I've been making it constantly for the past couple weeks. Incredibly, I still have green tomatoes too--in november!
3-4 green tomatoes,
olive oil,
1/4 cup crumbled feta,
1 teaspoon dried oregano,
salt & pepper to taste,
1 T. balsamic or red wine vinegar
Preheat the broiler. Slice the tomatoes and lay them, overlapping, in a 9 x 13 casserole that has been greased with the olive oil. Sprinkle with the feta, oregano, salt, pepper, and vinegar. Broil for 7 minutes. If you like your tomatoes a bit more cooked you could cook at 350 for a bit longer.
--Sonia Dubielzig
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