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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Spring Gardening Tips & Tricks

Today I'm discussing spring gardening tips and tricks. I've been scouring my favorite publications, and I thought I'd share what I've been learning.

Hi Everyone! I’m Nicole, Annette’s web-manager. I am back today to discuss spring gardening tips and tricks. When Annette talks about the fruits and vegetables she grows in her garden, I am always inspired. So, this year my husband and I are getting a head start on a garden of our own.

We actually pulled out the Farmer’s Almanac and did quite a bit of research about not only what grows in the spring, but what grows in Georgia. So far, we’re set on planting okra, peppers, and squash (mostly so I can make stuffed squash blossoms).

Today I'm discussing spring gardening tips and tricks. I've been scouring my favorite publications, and I thought I'd share what I've been learning.

I’ve been scouring Pinterest along with some of my favorite publications, and I thought I would share a little bit about what I’ve been learning about spring gardening. Consider this post a great starter resource that combines Martha’s knowledge with Real Simple’s ease.

Today I'm discussing spring gardening tips and tricks. I've been scouring my favorite publications, and I thought I'd share what I've been learning.

Tips and Tricks for Spring Gardening

  1. You can start planting carrots, radishes, and spinach now without worrying about that last lingering frost. Apparently these veggies can withstand light freezing temperatures, but make sure to cover them if it gets too cool out.
  2. Spring is also a great time to plant potatoes. They might be a fun item to plant around St. Patrick’s Day! I love red potatoes, and I am already dreaming of whipping up Annette’s Ligurian Pesto Pasta with green beans and red potatoes.
  3. At home soil tests can tell you a lot about what you’re working with. Martha recommends taking several samples and then using your discoveries to apply different fertilizers.
  4. Remember your zone. It will help you know when and what to plant.
  5. Don’t forget to prep your garden tools and gloves. Besides actually locating them all, remember to clean them all. You can use soap and water and give them a good scrub. Toss those old garden gloves in the washing machine, or simply buy new ones all together.

Is anyone out there a master gardener? I would love to hear your tips!

xo, Nicole

Images by Deborah Whitlaw Llewelleyn & Annette Joseph

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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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Spicy Cauliflower Rice Bowl

Rice Bowl

Today’s recipe was created by Sydney, my son’s girlfriend. She is studying to be a dietitian at The University of Texas in Austin. You can imagine we have a lot in common. When I told her about Juice January, we had a long discussion about nutrition and the benefits of eating clean. Sydney and I wound up in the kitchen making lunch. Full disclosure, I had no idea how to prepare tofu. Sydney said she would show me how to make a cauliflower rice topped with curried tofu. Of course I took her up on her offer. We had a fun morning putting together this Spicy Cauliflower Rice bowl. What a perfect recipe to share during Juice January. Thanks Sydney for sharing this recipe; I finally feel like I know how to work with tofu.

Spicy Cauliflower Rice Bowl
Serves 2

Preheat oven to 375 F

You will need:
– 1 block of firm tofu
– 3 tablespoons of olive oil
– 1 cup carrots
– 4 cups cauliflower
– 1 1/2 cups snow peas
– 1/2 small onion finely diced
– 1 large garlic clove minced
– 1 tsp tumeric
– 1 tsp ginger
– 1/2  tsp ginger
– 1/2  tsp chili powder
– 1/2  tsp salt

To prepare:

To prepare tofu: Place tofu on a paper towel or dish towel, wrap and then place a heavy book on top of the tofu and press gently, Allow to drain liquid for 15 minutes. Set aside.

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In a food processor fitted with a blade, place cauliflower into the bowl and pulse until cauliflower becomes the consistency of rice.

Once the tofu is drained, cut into 1 inch cubes. In a medium frying pan, add oil and toss the tofu cubes with the curry powder and fry on both sides about 10 minutes. Place the cubes on a parchment lined cookie sheet and place into a 375F oven. Bake for 10 minutes until tofu is crispy. While the tofu bakes, in the same pan, saute the onion, garlic, carrots and snow peas, about 10 minutes. Set aside veggies and in the same pan, toss the cauliflower rice with spices and saute for 10 minutes until cauliflower is lightly browned. Serve immediately.

To Finish:

Place rice in a bowl top with tofu, veggies and serve.

Optional toppings*

*Fresh Basil
Sriracha

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Beet Juice, my basic and go to recipe

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This beat juice recipe is one I have used for the last 5 years during my juice cleanse, so it’s now become a basic. It’s a really simple recipe that is a great go-to for breakfast, or any time that you need a quick juice. It only has a few ingredients, and it’s delicious to boot!

Beet Juice
roughly 2 servings

You will need:
– 1 beet
– 1 apple
– 3 carrots

To prepare:
Put everything in your blender and blend. This makes about 2 servings, so divide it if you want.

I would love to hear about how it’s going and what you’re juicing.  I don’t know about you, but I am feeling great! xx

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