This will be my last post on this blog for awhile. The CSA season is almost at an end, and though I conceived of this blog separate from our CSA pickups, I feel the end of the growing season is a good time to put the Home Ec-O blog to rest and start some other projects.
Honestly, I now realize that the blog takes a lot of time, and I still don't have enough to make it exactly how I want it to be (specifically, I haven't gotten around to calculating the nutrition information and the costs per serving for each recipe). I've decided to move on to other projects (still cooking and baking, but also silversmithing/jewelry-making and a lot of other writing projects that I've neglected).
As a parting post, I've decided to write about the last meals I cooked that are worth mentioning: the savory green tomato pie and the sweet green tomato tarts.
I made the savory tomato pie following the basic recipe from Everyday Citizen: 4 cups chopped green Roma tomatoes, 1.5 cups grated Parmesean cheese, finely chopped garlic, and a handful of chopped semi-fresh herbs (oregano and marjoram). For the pie crust, I used Martha Stewart's Perfect Pie Crust recipe (2 cups flour, 1/2 teaspoon salt, 12 tablespoons unsalted butter, 3 tablespoons chilled vegetable shortening, 1/4 cup ice water) and combined her instructions with Julia Child's for the food processor method (I mainly used Julia's instructions but I deferred to Martha when adding the ice water bit by bit).
The result? Surprisingly good. I'm now a fan of marjoram AND green tomatoes too! Making a savory pie seems to be a better use of the green tomatoes than frying them. My coworkers said that the pie reminded them of pizza. Despite the praise, next time, I'll add seasoned bread crumbs and olive oil. And next time, I'll be sure to get my tomatoes in the ground earlier.
For the remaining green tomatoes I made two small sweet tarts (top crust only) in some of those bakers I bought from Fishes Eddy. Again, I used the recipe from Everyday Citizen but added lemon jucie because the recipe was so close to an apple pie recipe that I had to add lemon. It just seemed the right, and necessary, thing to do. Despite the addition of the lemon juice, I thought the tarts were a tad too sweet ("Bob" disagreed). I was also quite surprised that I could taste the tomatoes and they were still delicious in a sweet dessert. This recipe will put to rest any doubt that tomatoes are a fruit.
And this post puts to rest the Home Ec-o blog. I'll likely post from time to time here or my Des Obsessed blog. But for now, I'm on to other things. Don't forget: waste not, want not!
Honestly, I now realize that the blog takes a lot of time, and I still don't have enough to make it exactly how I want it to be (specifically, I haven't gotten around to calculating the nutrition information and the costs per serving for each recipe). I've decided to move on to other projects (still cooking and baking, but also silversmithing/jewelry-making and a lot of other writing projects that I've neglected).
As a parting post, I've decided to write about the last meals I cooked that are worth mentioning: the savory green tomato pie and the sweet green tomato tarts.
I made the savory tomato pie following the basic recipe from Everyday Citizen: 4 cups chopped green Roma tomatoes, 1.5 cups grated Parmesean cheese, finely chopped garlic, and a handful of chopped semi-fresh herbs (oregano and marjoram). For the pie crust, I used Martha Stewart's Perfect Pie Crust recipe (2 cups flour, 1/2 teaspoon salt, 12 tablespoons unsalted butter, 3 tablespoons chilled vegetable shortening, 1/4 cup ice water) and combined her instructions with Julia Child's for the food processor method (I mainly used Julia's instructions but I deferred to Martha when adding the ice water bit by bit).The result? Surprisingly good. I'm now a fan of marjoram AND green tomatoes too! Making a savory pie seems to be a better use of the green tomatoes than frying them. My coworkers said that the pie reminded them of pizza. Despite the praise, next time, I'll add seasoned bread crumbs and olive oil. And next time, I'll be sure to get my tomatoes in the ground earlier.
For the remaining green tomatoes I made two small sweet tarts (top crust only) in some of those bakers I bought from Fishes Eddy. Again, I used the recipe from Everyday Citizen but added lemon jucie because the recipe was so close to an apple pie recipe that I had to add lemon. It just seemed the right, and necessary, thing to do. Despite the addition of the lemon juice, I thought the tarts were a tad too sweet ("Bob" disagreed). I was also quite surprised that I could taste the tomatoes and they were still delicious in a sweet dessert. This recipe will put to rest any doubt that tomatoes are a fruit.And this post puts to rest the Home Ec-o blog. I'll likely post from time to time here or my Des Obsessed blog. But for now, I'm on to other things. Don't forget: waste not, want not!
1 comment:
No, Big D! Don't go!
XOXO
Bill
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