Posts tagged ‘Recipe’

Fried Green Tomatoes at the Harlem Casbah

If I had to choose my last meal on earth, it would be, hands down, a plate of fried green tomatoes and a chocolate chip muffin (from the Giant supermarket near my parents’ house, of course). In need of a little excitement in my stomach, I prepared some yesterday in the hopes of rekindling childhood tastes. As I savored them in my Harlem apartment, I could’ve sworn the breeze from my window was Virginian in quality.
Good food does that to you.

Gluten-Free Fried Green Tomatoes

green tomatoes, about 4
rice flour (or you can use regular flour, whichever)
2 eggs, beaten
canola oil

Slice the green tomatoes thinly, about the width of 4 nickels, and season with salt and pepper. Heat some canola oil (do not use olive oil as it has a lower heating temperature) in a pan. Meanwhile, set up a plate of flour, a bowl of the eggs, and a plate with a paper towel on it on the remaining burners of your stove. This will be your frying assembly line.

Clockwise from top: egg mixture, sliced tomatoes, flour tray, pan, and paper-towel plate

Take the seasoned tomato slices, and, working in batches, dip into the egg mixture, followed by the flour. Place into the smoking-hot pan and cook on each side for about 2-3 minutes (depending on how crispy you like them). Place onto the paper-towel plate and drain.

If you are making a large amount, and your pan starts to smoke, turn off the burner. Just dump out the left-over flour from the previous batches, re-oil the pan, and start over. Before your fire alarm goes off, preferably.

Fried green tomatoes with cucumber & red tomato salad (Shirazi Salad)

Wait about 5 minutes before eating them. I know, the wait is unbearable, but your tongue will thank you later. If you are trying the gluten-free version with the rice-flour, the results will be extra crispy, so enjoy them while they’re hot: these babies do NOT keep well.


July 25, 2008 at 6:11 pm Leave a comment

Recipe: Shrimp with Coconut Rice

I got this recipe from a Barnes & Noble bargain shelf cookbook called “Perfect Thai” that only cost me $7.99. For some reason, they always have amazing cookbooks on the bargain shelf with beautiful photos of each recipe for less than a tenner, and if you’re like me, cookbooks are all about the pictures.

Anyway, about the recipe. I’ve made this on two or three occasions and I love love love it: it’s a great one-pot dish with little clean-up. My main obstacle however, was finding Thai basil, so I’d always have to do without it (and it turned out delicious anyway). Ethnic cooking always seems daunting because they call for some crazy ingredients and techniques, but when I make this, I use regular, fresh shiitake mushrooms and cook it in a large pot (since I don’t have a wok.) Another, more intentional, variation to this recipe is to add in some baked tofu the same time you put in the shrimp, or some fresh julienned carrots with the mushrooms, if you’re into that sort of thing.


June 17, 2008 at 10:16 am Leave a comment

RECIPE: How to Not Get Scurvy

“But I have no time to cook!”
“Standing in line at Trader Joes gives me hives!”

These are just a sampling of excuses I get whenever I ask why my friends don’t cook more often. Now that the green market is in full swing, cooking fresh food is easier than ever. Don’t be intimidated by unidentifiable vegetables. If you’re not familiar with something, I find most of the stand owners are happy to give you a briefing, as well as helpful cooking tips. Kale, a leafy green vegetable similar to spinach, is just one of those veggies that gets less than the attention it deserves for being used so rarely in American cooking.

Healthier than potato chips, more vitamin-packed than Veggie Booty (probably), I bring you Kale Chips, courtesy of my farmer-cum-environmentalist buddy, Tristan!

Kale Chips

Preheat the oven to 350 degrees F.
Get a bag of kale ($3 at the market), wash it, and pat dry.

Rip the leaves off the stems (you can literally grab the whole bunch in one hand, and satisfyingly yank them off in one go)

Place the leaves on a cookie sheet, drizzle with olive oil, and season with salt and peper.

Throw into the oven for about 15 minutes until crispy and delicious. Enjoy in front of the TV and not feel guilty.

May 13, 2008 at 7:15 pm Leave a comment

Recipe: Lentil Salad

My boyfriend is in town, which means I’m eating much, much better than my usual diet of pasta and cereal. I love trying new things, but I don’t have a lot of experience cooking, so we really like making simple recipes with unique ingredients. The other night we made this lentil salad that was absolutely delicious. (more…)

May 4, 2008 at 12:00 pm 1 comment

Recipe: Alison’s Cinnamon Tortilla Chips

Alright, so it’s 2:00 in the afternoon, and those tortillas that you bought at Trader Joe’s two weeks ago are expiring soon. What to do? I know I bought a pack of whole wheat ones, dreaming of all the fajitas, tacos, and enchiladas I would make, with all of that time I don’t have.

Since I have vowed to not visit the grocery store and to cook everything left in my fridge, I’ve had to get pretty crafty. So here it is, the fucking easiest dessert recipe ever, courtesy of Alison and her infinite small-kitchen wisdom. Just remember: Cut, Slather, and Bake.


April 23, 2008 at 11:12 am 4 comments

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