Farm Kitchen Recipes
Fried Green Tomatoes with Crispy Cornmeal Crust
1/2 cup milk
1/2 cornmeal, flour or combination
1 1/4 teaspoons salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
3-4 firm green tomatoes, cored and cut into 1/4 slices
Line a plate with paper towels. Put the milk into a shallow bowl. Put the cornmeal/flour in another shallow bowl and stir in salt and pepper.
Fill a large skillet 1/4 deep with oil. Heat over high heat until the oil just begins to smoke about 3 minutes.
Dip each tomato slice into the liquid, then cornmeal/flour. Carefully place tomato slices into oil and cook until golden and soft (but not mushy), 3-4 minutes per side. Adjust the heat to prevent burning. Transfer to paper-towel lined plate to drain. Season with salt and pepper, and serve.
(from Farmer John's Cookbook)
Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs
5 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
4 anchovy fillets
½ cup coarse bread crumbs
1 tablespoon finely chopped fresh sage
¼ teaspoon black pepper, plus more, to taste
Kosher salt, to taste
1 pound dry penne
⅓ cup extra virgin olive oil
½ teaspoon red chile flakes
8 cups shredded cabbage
⅔ cup grated pecorino or Parmesan.
Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.
Maple Glazed Turnips & Carrots - I've sautéed the turnip greens with garlic to use as a bed for this sweet, fall dish.
1 bunch salad turnips
2 large carrots, peeled
1/4 cup chicken stock or water
2 tablespoons butter
1 tablespoon grade A or B maple syrup
salt and freshly ground black pepper
Scrub turnips and cut into quarters. Slice the carrot at an angle into ½ inch-thick pieces. Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 7 minutes. Reduce the heat to medium-high and add the butter and maple syrup. Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes. Season with salt and pepper and serve.