Tomato Tomato

They have finally arrived... TOMATOES!

The Food and Pottery Connection ~

FOOD:

Insalata Caprise

Prep time: 10 minutes
Serves: 4 as a side dish, 2 as a veggie main course. Double, triple, quintuple as you like.

2 large, fresh tomatoes, or about 1 lb total
1 cup fresh mozzarella, thinly sliced
1 cup fresh basil leaves, chopped
Good olive oil
Salt and freshly ground black pepper

Cut the tomatoes into slices about 1/4 inch thick. Arrange tomato slices on a platter***. Top each with a piece of mozzarella, and some basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve. Gorgeous.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

POTTERY:
My Lily of the Valley Platter *** will show off the red of the tomatoes and green of the basil and be just the right size for a side dish salad for 4.

Transition

The transition from summer to fall always seems difficult.  Less light, less sleep, less time, but I love seasonal change.  The air is crisper and the colors are darker.  Food choices become denser and warmer and I start to think about apples, pumpkins and soup.

Some of my favorites are still being harvested, but carrots are thicker, greens are darker and thoughts of tomatoes and mozzarella turn to roasted spaghetti sauce.

With a busy tempo to the day, I find myself making pasta-based recipes that are easy to assemble and reheat nicely depending on when family members arrive home.

Here's what's for dinner at my house tonight: 
 

Pasta with Roasted Tomato Sauce and Chicken - serves 3 or 4


Fresh Pasta - cooked and drained
Roasted Tomato Sauce* - 2-3 cups
Chicken - cut into bite sized pieces and pan fried in olive oil and a sprinkle of salt

Combine and serve with your favorite cheese.

*Roasted Tomato Sauce - Roast onions or leeks, garlic, tomatoes mixed with olive oil and kosher salt in a 425 oven for 30-45 minutes.  Cool. Blend. Add thyme or oregano or basil, whatever your favorite is.  Freeze in 2 cup portions.


Creating, creating, creating....

Carolina bound

Having just returned from a family trip to North Carolina, I have a greater understanding of pottery in that region.  Seeped in history, clay artists are well respected crafts people, many finding a home amidst other potters and potteries in an area called Seagrove. Located midway between two central cities, Charlotte and Raleigh, Seagrove is a ceramic mecca where the North Carolina Pottery Center "promotes public awareness and appreciation of the history, heritage and ongoing tradition of pottery making in North Carolina".  Pictured right is a look at the inside of the center.

The center houses permanent exhibits of North Carolina pottery from pre-historic Native American through the 21st century.  An exhibit just ended that featured pottery from the Yadkin Valley Craft Guild.  Featuring potters such as  Nancy Goodwin and Richard Montgomery. In addition to exhibits, Seagrove offers workshops and demonstrations. Anyone can support the center by becoming a member.  Click here for more information.

North Carolina boasts great pottery and delicious southern food.  We sampled hush puppies and hot biscuits, two types of BBQ, fried pickles and pecan pie.  Since tomatoes are in season in the north, I'm sharing this delicious one for a southern tasting!  Enjoy!

Fried Green Tomatoes

By: Diana Swenson-Siegel on www.allrecipies.com

 

"You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love." 

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying 

Slice tomatoes 1/2 inch thick. Discard the ends. 

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. 

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.




I purchased a mug to bring home to remind me of my visit to North Carolina - lucky me!