Sunday, October 14, 2007

New Recipe for Green Tomato Season

Read on for Jake Slagle's Green Tomatoes Recipe

Green tomatoes: They're in season, typically served up hereabouts breaded and fried. In my youth, pickled green tomatoes were in some of the Jewish delis, though other green tomato preparations didn't reach my radar screen , locally at least, until about 25 years ago. I guess Baltimore just wasn't far enough south.

Rather than a Southern recipe, it was one from an early California style cookbook that first got me started. Unique Culinary Adventures did a related post sharing the recipe last October. I've since prepared it again, and shot a more pleasing photograph than the original, which has been replaced with the image at left. The following week last year, we posted a green tomato soup recipe adapted from The Joy of Cooking for which the accompanying image remains.
It reached the point where I'd cooked green tomatoes enough times in enough ways to try creating a recipe of my own. What resulted entailed a little bit of frying with a run under the broiler. It turned out to be extremely easy to make and is pictured at the at the top of this post.
Jake Slagle's Green Tomatoes
3 medium green tomatoes, sliced
1/2 cup flour
1/4 cup butter
brown sugar
Mix flour with salt and pepper to taste, dip tomato slices in it on both sides, then fry tomatoes in two thirds of the butter until one side is brown. Place tomatoes, browned side down in a buttered baking dish. Brush the tops of the tomatoes with butter. Apply a small amount of brown sugar and paprika, then broil until the tops of the tomatoes are brown.