From Too Many Chefs -

November 4, 2007
Fried green tomatoes anyone?


The Critic is off to Fontainebleau for two weeks, abandoning me with the monsters. So I have a free hand to experiment in the kitchen with abandon. Anyone have any good green tomato recipes??

Posted by Meg in Sussex at November 4, 2007 8:40 AM

This recipe has 'em cooing over at a forum I frequent. I tried it with ripe and green tomatoes, and it is delectable, but very messy. And truthfully I think breading and fryin the tomatoes, then sandwiching with cream cheese and warming briefly would have nearly the same effect and be far less slippery.

Posted by Elsa on November 4, 2007 at 11:31 PM

Interesting idea, Elsa - thanks! Cream cheese is hard to find around here, but I'll be a nice slice of gooey goat's cheese would be just as good. If not better!

Will report back with results!

Posted by Meg in Paris on November 5, 2007 at 11:32 AM

Oooo, goat cheese sounds better: tangy and rich, but probably not so slippery.

And one more thing to add: when
I made 'em, I used cream cheese tarted up with a bit of lemon zest and some herbs. Goat cheese probably wouldn't need the tarting up.


Posted by Elsa on November 7, 2007 at 5:53 PM

Lovely tomatoes! How about green tomato shake?

Posted by A scientist in the kitchen on November 28, 2007 at 9:53 PM