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  • From: Windsoap AT aol.com
  • To: market-farming AT lists.ibiblio.org
  • Subject: Re: [Market-farming] RECIPES
  • Date: Mon, 9 Jun 2003 16:00:39 EDT

I just finished printing out some recipes for my customers.  I like to give them ideas and encourage them to try new things.  In texas, eggplant is a "foreign" veg.  It occured to me that we exchange ideas, why not our best recipes for veggies?  For pyo and csa operations, a little booklet can really pay off.  You know:  tomatoes beyond salad and salsa...  I print in 2 column landscape set up so it all folds into a little booklet.  

In this spirit, here is an unusual tomato dish, very adapted from the original to the American style.  Would love to see some recipes from others.

TOMATO CLAFOUTIS

GREASE A 10" PIE PLATE WITH A TEASPOON OLIVE OIL

PREHEAT THE OVEN TO 375 (CONVECTION 325)

2 POUNDS FIRM, RIPE SANZANA TOMATOES
SEA SALT
2 LARGE EGGS
½ CUP MILK, OR HALF AND HALF
1/4 CUP FRESHLY GRATED PARMESAN CHEESE
2 TEASPOONS OF FRESH THYME LEAVES

PEEL THE TOMATOES, CUT IN QUARTERS AND SCOOP OFF THE SEEDS. PLACE THEM SIDE BY SIDE ON A DOUBLE THICKNESS OF PAPER TOWEL AND SPRINKLE WITH SALT.  LEAVE THE TOMATOES TO DRAIN ABOUT 10 MINUTES.

MIX TOGETHER THE EGGS, THE MILK AND HALF OF THE CHEESE AND HALF OF THE THYME.  WHISK UNTIL LIGHT.  

PLACE THE TOMATOES INTO THE DISH SIDE BY SIDE.  POUR THE EGG BATTER OVER THE TOP.  SPRINKLE WITH THE REMAINING HALF OF THE CHEESE AND THE THYME LEAVE.

BAKE FOR 30 MINUTES UNTIL THE CUSTARD IS SET AND THE TOP IS GOLDEN.

SERVE HOT OR AT ROOM TEMPERATURE FOR AN APPETIZER OR AS A LIGHT SUPPER.

ADAPTED FROM MA CUISINE EN PROVENCE, PATRICIA WELLS.




  • Re: [Market-farming] RECIPES, Windsoap, 06/09/2003

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