No, not a BLT with a fried green tomato. This is a standard BLT with a RIPE green tomato. The green tomato adds even more fresh, bright flavors that are richly needed to combat that streaky bacon.
What? You don’t want to make homemade mayo? Well then, you must not really want a BLT (or, a BLGT).
BLGT
(BLT with Ripe Green Tomato)
1 sandwich
thin slices of your favorite pullman loaf, toasted
3 slices crispy pan-fried bacon
1/4″ thick slices of ripe green tomato
2 little gem lettuce leaves
homemade mayo
The most important step:
Allow toasted bread to cool for a minute or two before building your sandwich.
The second most important step:
Don’t overdo it with the mayo.
Final step:
Sprinkle tomato slices with a light dusting of fine sea salt and freshly ground black pepper.
Ready, set…. EAT!
(If you don’t feel comfortable eating raw eggs, don’t make this recipe.)
Homemade Mayonnaise
over 3/4 cup
1 pristinely fresh egg yolk
2-3 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4-1/2 teaspoon fine sea salt
pinch sugar
pinch white pepper, optional
3/4 cup light & fruity olive oil
Vigorously whip all ingredients (except olive oil) in a small mixing bowl. When egg yolk appears light yellow and fluffy drizzle in olive oil. Drizzle a generous 3/4 cup of olive oil in a slow steady stream. When all of the oil is incorporated. Taste it. Add another teaspoon of lemon juice and additional salt & pepper, if desired. Place in small bowl. Cover well. Chill in the fridge for one hour. Keep refrigerated at all times. Use as needed. This will keep for 3-5 days.
I’ve been known to make a meal out of 1/2 an avocado and a tiny sprinkle of sugar. So, this is a nice variation for summer when you’re craving something cold and icy. Pops don’t have to be dripping with sugar. Less is more.
A creamy avocado smoothie inspired this recipe.
Alligator Pear Pops
(Avocado Pops)
makes 4
2 avocados
2-3 Tablespoons cream
2 Tablespoons sugar
juice of 1/2 lemon
Mash avocado with lemon juice, sugar and cream. When mostly smooth, whip vigorously by hand. Whip until light and fluffy. Spoon into molds. Add a popsicle stick or bamboo fork. Freeze.
Each pop is roughly 1/2 an avocado.
I made a snack out of the leftover spoonful.
Last Bite
Our First Black Mission Fig
Washed With Rain Drops
That first fig was shared in the back yard. Still damp with rain, it was the best fig we’ve ever eaten. Nothing in the world can beat a piece of fruit fresh off of the tree on a misty morning. When that tree was planted by hand with the one you love, it’s sweeter still.
The remaining dozen or so that are ripening this week?
We’ll pair them with gorgonzola, honey, honeycomb, walnuts and rustic bread grilled in the back yard. There’s no need for fancy recipes. It will be a meal perfect in its simplicity. Simple or elegant, what does it matter? There’s only one necessary ingredient. And, that’s a table, bench, blanket or patch of grass to share with the one you love.
Back Yard Garden Fig Picnic
fresh figs
gorgonzola
honey
honeycomb
roasted walnuts
grilled slices of rustic bread
And, a bottle of your favorite red wine
Want to get a little fancy? Throw some prosciutto on that plate or cheese board.
Fancier, still? Finish with chunks of hazelnut brittle.
Don’t lose any of that garden fresh flavor. Keep it simple.
Tomato Salad
a rainbow blend of cherry tomatoes, halved
black plum tomatoes, quartered
1 red pepper, diced
extra virgin olive oil
baby basil leaves
a touch of crushed red pepper flakes
freshly ground black pepper
fine sea salt
In a small bowl, toss it all together gently. Add red pepper flakes, salt and pepper to taste.
Serve immediately with crusty rustic bread.
Mangia, Mangia!
In the front, a dried chickpea… In the back, two chickpeas double in size from an overnight soak.
First: Cook The Chickpeas
4 cups chickpeas, soaked 12-15 hours
4 cups vegetable stock
1/2 cup tahini
generous splash olive oil
1 Tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon dried cilantro
1/2 teaspoon black pepper, freshly ground
juice of one lemon
1 teaspoon salt, or to taste
Bring all of the ingredients to a simmer. Cover and simmer until very tender, but, not falling apart. (If needed, add just enough water to keep chickpeas submerged while simmering.)
Remove 2 cups of chickpeas to use below. Set the rest aside.
Hummus
makes one large platter
2 cup chick peas (cooked above)
1/2 cup tahini
juice of two lemons
zest of one lemon
1 Tablespoon garlic, finely minced
1 teaspoon fine sea salt
1 teaspoon cumin
1/2 teaspoon black pepper, freshly ground
1/2 cup cooking liquid (from above)
3-4 Tablespoons Extra Virgin Olive Oil
Grind for at least one minute in a food processor. The resulting hummus should be smooth and creamy. If neeaded, add another tablespoon of olive oil and grind for another 30 seconds until smooth and creamy. Pour into serving platter and smooth to allow areas for olive oil to pool. Sprinkle with paprika and extra virgin olive oil.
Serve with pita, pickled onions, chopped cilantro and a vegetable platter.
For Hummus Masabacha:
Add spoonfuls of stewed chickpeas. (Use the remaining stewed chickpeas from above)
Happy Friday…
Peach Sangria
makes 1 pitcher
1 bottle of your favorite white wine (Viognier, Pinot Gris, Pinot Grigio or a light sparkling white)
2 shots Tuaca
2 shots peach brandy
one generous splash of Aperol
2 peaches, sliced into wedges
Chill all bottles and pitcher in the fridge for several hours.
Decant wine into pitcher. Add Tuaca, peach brandy and Aperol. Stir Gently. Serve immediately. Add peach wedges to your wine glasses and pour sangria over them.
(If using a sparkling white… Drop peach slices into each champagne glass. Then, add scant 1/2 shots of Tuaca and peach brandy. Add a tiny drop of Aperol. Fill with sparkling wine. Serve immediately.)
Cheers!
If you’re not a falafel fan, chances are good that you haven’t had a properly made falafel.
Falafel
makes 14-16 small falafel
2 cups dried chickpeas (uncooked), soaked for 12-15 hours
1/2 cup bread crumbs, toasted
1 small Vidalia Onion
6 cloves garlic
1/2 cup cilantro
2-3 sprigs of mint
1 small handful parsley
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon fine sea salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon baking soda
2 Tablespoons sesame seeds
Optional Garnish: pine nuts
Drain chickpeas well. Combine everything except cilantro, mint and sesame seeds in a food processor. Grind to a moderately chunky paste.
The texture should look like this.
Add cilantro and mint if you want a more vivid green. Pulse 3-5 times. Pour mixture into a large bowl and stir in sesame seeds. Roll into balls or slightly flattened ovals.
At this point you can bake or deep fry your balls.
I prefer to bake them at 375 degrees F for 45-50 minutes or until deep golden brown. If desired, brush balls with extra virgin olive oil at the midway point.
Serve with tahini sauce and pickled onions.
Tehina
(Or Tahini Sauce)
makes over 3 cups
1 cup tahini paste
juice of 4 lemons
zest of one lemon
1 small Vidalia onion, quartered
1 heaping Tablespoon garlic, finely minced
1 Tablespoon sugar
1/2 teaspoon black pepper
1 teaspoon fine sea salt
1 cup water, use as needed
Combine all in a powerful blender. Liquify. Add water as needed to reach your desired consistency. The sauce should be smooth, fluffy and creamy.
Pickled Onions & Carrots
makes one large bowl
1 onion, thinly sliced
2 carrots, ribbon sliced on mandoline
1 cup cider vinegar
1/2 cup sugar
1/4 teaspoon dried oregano
1/4 teaspoon whole black peppercorns
Optional:
cilantro, finely chopped
Bring vinegar to a boil. Add sugar, onion, carrots, and black pepper. Reduce to a simmer and simmer until carrots wilt. Remove from the heat. Set aside to cool. Pour into a large bowl and chill.
In Chinese medicine, Chrysanthemum is said to be a “cooling” herb. I can’t speak to the medical benefits, but, I always feel refreshed after a cup. Then, it occurred to me. Chrysanthemum Iced Tea… What a perfect tea for summer! I prefer to keep the sugar to a minimum in all my iced teas. That’s an easy way to keep them light and refreshing. The last thing anyone wants on a hot day is a syrupy sweet pitcher of sugar water. You’ll be amazed how little sugar is needed to enhance the flavor of most teas. I rarely use more than a tablespoon for a whole pitcher.
Iced Chrysanthemum Tea
makes 1 pitcher
2 heaping Tablespoons Chrysanthemum Flowers
12 cups water
1 Tablespoon honey or sugar
In a large kettle, bring water to a boil. Remove from the heat and add chrysanthemum flowers. Let steep for 4-5 minutes. Strain. Add honey and chill.
With a few minor alterations to the ingredient list, this Sangria makes a nice icy treat for summer. Next time, I’ll throw a few strawberries, raspberries, or blackberries into the molds before adding the liquid. Or, maybe I’ll supreme sections of orange and add them to the mix.
Sangria Pops
makes 8-10
4 cups black raspberry juice
1 cup of your favorite red wine
1 cup orange juice
juice of one lemon
2 shots Grand Marnier
2 shots brandy
strawberries, raspberries, or blackberries (optional)
In a pitcher, combine all ingredients. Pour into popsicle forms. Place in freezer for at least 4 hours before removing pops from their forms.
For a kid friendly version:
Omit the wine, Grand Marnier and brandy. They’re quite good this way, too.
Unless you’re impeccably neat, you might want to consider eating these outside.
These black plum tomatoes are even more beautiful in real life. I was unable to capture the deep emerald green under the line of seeds. They’re a stunning addition to any salad. And, the flavor is unbelievable. It would be a shame to lose that rich tomato flavor. So, this simple salad shows off that flavor to perfection.
This is a great way to use what’s left of yesterday’s baguette sitting around on the countertop, too. This is a rustic salad. Don’t bother fussing with it to make it pretty. Just scatter a few whole basil leaves on top.
Panzanella
makes 1 big bowl
1/2 baguette
olive oil
1 clove garlic, peeled
3 black plum tomatoes, quartered
6-8 cherry tomatoes, halved (yellow, red & green)
1/2 lb mozzarella balls (cherries, pearls or whatever you like to call them)
olive oil
splash red wine vinegar
one handful basil, roughly chopped
1 garlic clove, peeled & mashed to a paste with 1/4 tsp salt
Salt & Pepper, to taste
basil leaves, stems removed
balsamic vinegar, optional
Preheat oven to 400 degrees F.
Slice baguette in half. Lightly brush with olive oil. Sprinkle with salt & pepper. Toast in the oven for 4-5 minutes, or until light golden on the cut half.
While the baguette toasts, toss mozzarella balls with olive oil, a tiny splash of red wine vinegar, basil, garlic, salt and pepper. Set aside.
When the baguette comes out of the oven, brush the remaining garlic clove over the toasted surface of the baguette. Slice into bite-sized pieces and place in a large salad bowl. Add mozzarella balls. Toss. Add another little splash of olive oil and a tiny splash of red wine vinegar, if needed. Top with sliced tomatoes. Toss gently. Scatter basil leaves on top.
After serving, add tiny dots of balsamic vinegar to each individual serving bowl, if desired.
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