Recipe:: Fried Green Tomatoes

While it's not quite green tomato season yet, tomato season will be here before we know it. Put this recipe in your spring appetizer arsenal.

As most of you may know I am the Entertaining Editor for Atlanta Magazine’s HOME. In the latest issue, I showcased a traditional Southern recipe, Fried Green Tomatoes from one of the most original party ideas to date. One of my dear friends has a party called “The Birthday Club”. My friend and fine art gallery owner, Arnika Dawkins, gathers throughout the year with her best gal pals to celebrate each of their birthdays in a unique way.

Here’s how it works: each woman chooses an activity for her birthday and the other birthday club members make it happen. The club has enjoyed traveling, spa days, and concerts. In the Spring issue we featured Arnika’s birthday party. Everyone came together for lunch at Arnika’s photography gallery. For the complete feature make sure to pick up a copy of Atlanta Magazine’s HOME on newsstands now.

Make sure to put this recipe in your spring appetizer arsenal and enjoy them with family and friends.

xx Annette

Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis 
Serves 6

You will need:
– 1 cup goat cheese
– 4 green tomatoes, sliced 1⁄2-inch thick
– 2 eggs
– 1⁄2 cup milk
– 1 cup whole wheat flour
– 1⁄2 cup panko breadcrumbs
– 1⁄4 cup yellow cornmeal
– 2 teaspoons salt
– 1 cup vegetable oil
– Feta and fresh basil leaves, for garnish (optional)

To prepare:

Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour.

Whisk eggs and milk in a shallow bowl. In a separate bowl, combine flour, breadcrumbs, cornmeal, and salt. One by one, dip each tomato slice into the egg mixture, then the crumb mixture; shake off any excess.

Pour oil into a deep frying pan and place over medium heat until a thermometer registers 350°F. Working in batches, fry tomatoes until golden on both sides, about 3 minutes per batch. Garnish with feta and basil, if using, and serve immediately with red pepper coulis.

Red Pepper Coulis

You will need:
– 7 ounces roasted red peppers from a jar
– 3 tablespoons balsamic vinegar
– 1 clove garlic
– 1⁄4 cup olive oil
– 1 cup fresh basil leaves
– 1⁄2 teaspoon salt

To prepare:
Puree all ingredients in a blender until smooth.

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Book two is full speed ahead….Join me for Aperitivo on the Italian Riviera

My next book, Cocktail Italiano, will literally be a guide book to my favorite pastime in Italy, "Aperitivo," here's the first glimpse!

As most of you know I have 2 big projects going on at the same time: our Italian house renovation and my second book, Cocktail Italiano, a book about Aperitivo, the cocktail culture of the Italian Riviera.

My next book will literally be a guide book to my favorite pastime in Italy, “Aperitivo”. The book will be a perfect Apero primer to toss into your suitcase and accompany you on your cocktail infused travels along the coastline of Italy. The book will be chock-full of beautiful destinations along the Ligurian coastline. Cocktail Italiano includes all my favorite little bars, seaside joints, and swanky hotels to pass the night away sipping spirits and partaking in scrumptious nibbles. The book will also be filled with the most popular Italian cocktails and nibbles recipes for you to enjoy Aperitivo in your own home Italian style. It’s the ultimate insiders’ guide to some of the authentic Italian Aperitivo destinations.

A little about the title “Cocktail Italiano”: it is a riff on my all time favorite Italian song “Mambo Italiano.”  I am super jazzed to share my book with you as it captures the Italian Riviera Lifestyle and showcases the cocktail culture of my favorite Italian region, Liguria, where we have lived for the past 13 years every summer.

You will be transported to this gorgeous vital region of Italy. I have spent the last 2 years photographing the book myself with a little help for my friends. It’s been a passion project and tons of fun. So look for little snippets on my instagram feed, along with the release next Spring 2018.

Let the cocktails begin, cin cin xx

 

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8 Valentine’s Day Cocktails: My Favorite Sexy Sips

 

I'm a girl who loves a great cocktail, and Valentine's Day cocktails are so much fun. Here's a round-up of some of my best sexy sips from over the years!

As you well know, I’m a girl who loves a great cocktail, and Valentine’s Day cocktails are so much fun. Over the years, I’ve prepared many drinks inspired by Valentine’s Day, especially since the holiday is one of my favorites.

Today, I wanted to bring you a round-up of some of my best sexy sips from over the years. All of these are perfect for celebrating with someone you love. Grab two glasses, a few ingredients from your bar, and get to mixing. You could even make a plan to make several of these cocktails and have your own little mixology class right at home. Sounds like a great date night to me!

Get the recipes for Valentine’s Day cocktails: 

Big Read Lips // Grapefruit Pomegranate Mimosa // Negroni // In the Pink // Lust and Loving in Las Vegas // Fiore // That’s Amore // You Make Me Blush

Happy Valentine’s Day weekend!

xx, Annette

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Tomato Basil Soup Recipe: An Easy Winter Meal

Chilly winter months are the perfect time to whip-up a batch of tomato basil soup. This tomato basil soup pairs well with a grilled cheese, too.

At last weekend’s L.A. style+photo workshop, I whipped up a quick batch of this cream of tomato basil soup for our attendees. They were able to capture the cooking process and style their bowls, too. After all, the best part of a food photoshoot is actually eating the food.

This tomato basil soup pairs wonderfully with a grilled cheese. At the workshop we made grilled cheeses with fig and prosciutto, but any sort of grilled cheese would be perfect. Use whatever is in your fridge and embrace an opportunity to be creative with it! There’s no such thing as a bad grilled cheese.

I love soup during chilly months, and since according to the groundhog, there is still a lot of winter ahead of us, store this recipe in your arsenal to pull out when you need a quick and easy lunch or dinner.

Cream of Tomato Basil Soup
Serves 8
You will need:
– 1/2 medium onion sliced thin
– 3 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon salt
 – 1/2 teaspoon pepper
– 2  28 oz. cans crushed tomatoes
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 cup fresh basil chopped
To prepare:
In a large stock pot, heat butter and oil, add onions, salt and pepper.
Sauté until onions are lightly caramelized. Add tomatoes, vegetable stock, cream and basil. Simmer for 45 minutes. Garnish with basil. Serve warm.
Note: The soup may be made creamy by placing it in a blender or using a hand blender if desired. I personally like it a little chunky.
Enjoy!
xx, Annette
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Kale with Sweet Potato and Quinoa

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My friend actually told me about this recipe for kale with sweet potato and quinoa, and I am excited to share it with you. I think it’s the perfect side dish paired with grilled salmon. Just remember that a one cup serving is plenty during a cleanse. It’s a great side for Juice January or anytime.

I usually make enough for a few dinners and pair it with a different protein each night. It’s also great to mix in other types of kale or spinach.

Kale with Sweet Potato and Quinoa
serves 4
You will need:
– 1 cup quinoa
– 2 tablespoons grapeseed oil
– 2 sweet potatoes, peeled and cut into 1-inch cubes, tossed in 2 tablespoon olive oil, roast for 30- 45 minutes in a 400 degree oven until lightly browned. set aside until ready to toss with all the ingredients.
– 1/2 cup sliced button mushrooms
– 2 garlic cloves, minced
– 1/2 cup vegetable stock
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon red chile flakes
– 1 bunch kale, stems removed and leaves cut into 1-inch pieces

 

To prepare:

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Bake off the sweet potatoes as described above. *Note I have added my own spin on the sweet potatoes; I like to roast them separately to add depth of flavor to this dish

Meanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.

The Daily Meal is a great resource for anything food and entertaining. Check it out!

{I am a contributor to the Daily Meal, but did not write this recipe}

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