We had our first light frost last night. With these cool temps, are you in a cooking craze like me? Two delicious serendipitous things happened in my kitchen this week:
FIRST: Nyakong (Grow Nuer) sent me home last Saturday from Market with green tomatoes. Instead of breading them for the classic Fried Green Tomatoes, I went the garlic-butter route and had no regrets! Still licking my chops to write it down!
Green Tomatoes in Garlic Butter with Steak on Ciabatta
2-3 Tablespoons organic butter
4 cloves of garlic minced
3-4 medium green tomatoes
thin-cut, sandwich steak (organic!)
Melt butter in a cast iron pan, toss in garlic and stir quickly to prevent from burning. Sauté sliced green tomatoes 1-2 minutes on each side – they’ll still be firm. Remove tomatoes and flash cook steak in remaining butter and juices. Cut ciabatta lengthwise and brush with butter, sprinkle with garlic salt. Toast in broiler oven til lightly crisped. Pile tomatoes on top of steak in the garlic-toasted roll and Enjoy!
SECOND: The next awesome wonder in my kitchen happened with Mama Tu’s (luscious, tender, fragrant) fresh ginger!
Quick Refreshing Ginger Ale
1 cup of fresh squeezed lime or lemon – (save a few rinds)
3 Tbs. freshly grated ginger
3/4 cup coarse sugar
Simmer all for 5 minutes til sugar melts and liquid begins to thicken. Strain the syrup if desired. (I use it unstrained with the pulp!) Rub the rim of a serving glass with the inside of a lime rind. Dip the rim in coarse sugar. Fill glass with ice. Pour three tablespoons syrup over the ice and fill glass with sparkling water. Stir. For real ginger fans, the grated ginger is yummy to chew on, but Others will want to strain the syrup before using. (Use the sweetened ginger pulp in stir fry or another savory dish! )
This recipe is GREAT in cold and flu season too – add boiling water instead of sparkling water and sip to let the lime and ginger soothe your throat. Mmm.
Let me know if you try these and how it goes!
Susan, for the Market
Brookside Farmers’ Market Manager