Subj : Tomatoes was: Storm was:
To : Ruth Haffly
From : Dave Drum
Date : Tue Oct 04 2022 05:54:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: Caprese Chicken [Recipe Recycle]
DD> Categories: Poultry, Vegetables, Herbs, Cheese
DD> Yield: 4 Servings
RH> Looks good but I'm out of tomatoes at the moment and not going out for
RH> a couple of days to get any. We're currently getting rain, some wind
RH> from the latest hurricane, as of about half an hour ago, about half an
RH> inch of rain. Storm still hadn't made 2nd landfall as of noon so I know
RH> we're going to get more wet weather before it's all over.
DD> My next-door brought us over a half dozen nice sized tomatoes
DD> yesterday, last of the season as she is composting the vines and
RH> Nice to have them so late in the season. The first year we were in AZ,
RH> we had tomatoes into November. I picked the last of them before the
RH> first frost, turned them into green tomato relish.
Key to that is starting your own seeds and staggered planting. Bv)=
I've put a nice recipe at the bottom for pickled green tomatoes by the
Illinois Times food columnist, Pete Glatz.
After the passing of his wife, Julianne (former Illinois Times food
columnist), Peter Glatz decided to retire from a 40-year career as a
dentist to reinvent himself as a chef at the age of 66. In his short
culinary career, he has worked at Chicago's Michelin-starred Elizabeth
Restaurant, Oklahoma City’s Nonesuch (Bon Appetit's "America's Best New
Restaurant" - 2018), Savannah's The Grey, and Spoon and Stable in
Minneapolis. - From the blurb on his column's page.
DD> This was last night's supper ... a riff on my stuffed pepper recipe.
DD> Title: Rice & Beef Stuffed Tomatoes
DD> Categories: Beef, Vegetables, Rice
DD> Yield: 2 servings
RH> Looks good. Steve isn't much of a tomato eater other than in sauce and
RH> suchlike but I might make this up & freeze the extra one, enjoy them
RH> when he's out for supper.
I really like tomatoes. My preferred burget toppings are tomato, oinion
and mayonnaise. And tomato juice is my go-to breakfast juice (as well
as throughout the day in place of a can of soda).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pickled Green Tomatoes
Categories: Vegetables, Herbs, Chilies, Preserving
Yield: 3 quarts
3 1/2 lb Green heirloom tomatoes;
- sliced in 1/2" rounds
1/4 c (1/2") slices jalapeno
- chilies (w/seeds)
1 1/2 ts Coriander seeds
3/4 ts Fennel seeds
3/4 ts Yellow mustard seeds
3/4 ts Black peppercorns
1 1/4 c Apple cider vinegar
1 1/4 c Rice vinegar
1 1/4 c Water
1 c Sugar
1 1/2 Star anise pods
1 Geen cardamom pod; cracked
1 Fresh bay leaf
Sterilize three 1 quart canning jars, along with their
rings and lids.
Divide the tomato slices, jalapeno slices, coriander
seeds, fennel seeds, mustard seeds, and peppercorns
among the jars, packing them in tightly.
Combine the vinegars, water, sugar, star anise, cardamom
pod, and bay leaf in a large nonreactive saucepan and
bring to a boil over high heat, stirring to completely
dissolve the sugar.
Strain the mixture into the jars; discard the solids.
Wipe the rims and threads clean, place the lids and
rings on the jars, and tighten the rings.
Cool the jars to room temperature, then refrigerate the
jars and allow the tomatoes to cure for 1 week before
eating.
Tightly sealed, the tomatoes will keep for up to 2
months in the refrigerator.
Note: For longer storage, the tomatoes can be processed
according to the instructions for water bath canning.
By: Peter Glatz
RECIPE FROM:
https://www.illinoistimes.com
Uncle Dirty Dave's Archives
MMMMM
... No popcorn in popcorn shrimp? Then there's no point trying pot roast.
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