Annnnnnd.... we're back!
Hello everyone, and greetings from the depths of *almost* unpacked boxes and *almost* completed new furniture. It sure does look a lot nicer out there where you are, unless, of course, you happen to live in New York, where it's been raining every other day for weeks on end.
The new apartment is working out just fine, all things considered. It's spent a week looking like a construction zone, and therefore I have felt as though I've been living in one, too. It's been so hectic, even, that I've avoided grocery shopping, because there is no place to put food that isn't a) in the refrigerator, or b) on the floor, in a bunch of grocery bags that are holding all of the groceries from the old place.
Last night, though, was a breakthrough. We put together a new bookshelf, so that my cookbooks no longer feel neglected on the kitchen cart, and have begun to put together a kitchen island, which has loads of shelf space. I was so thrilled that I reached into the refrigerator to make a little more usable space and got out my rain-induced green tomatoes and fried them up.
It's funny sometimes, right? I mean, fried green tomatoes are a part of the American Cultural Identity (also, it was movie way back when), but how many of us, if we didn't grow up in the South, have eaten them? I certainly hadn't, and neither had Jeff. As a confirmed Yankee, I can wholeheartedly recommend them. I cut down the amount of egg, and swapped in panko for the cornmeal called for--also, Aleppo pepper, besides being my favorite, was the only one I had in the house, though cayenne or something else spicy would have worked here, too. They are tangy and sweet and crispy and good. If you are faced with green tomatoes, this is a pretty good way to eat them.
Fried Green Tomatoes, adapted from Epicurious
4 medium green tomatoes
salt and pepper
3/4 cup panko bread crumbs
1 heaping teaspoon Aleppo pepper
1 large egg, beaten and set aside
1. Slice the tomatoes into 1/4-1/2 inch rounds, and salt and pepper them. Set aside.
2. In a shallow bowl, combine the panko and the Aleppo pepper, set aside.
3. In a large skillet, heat enough oil to liberally coat the bottom of the pan, and heat on medium-high. When the oil is hot, dip the tomato slices in the egg, and then dredge them through the panko mix. Try not to have either coating be too heavy (though you do want the panko to completely coat the tomatoes), or it will be less fun to eat. Fry them until nicely browned on both sides, about 2 minutes per side. Once they're done drain on paper towels, sprinkle with salt, and eat!