My doctor recently broke the bad news to me that despite my recent efforts at superior health, genetics have gotten in the way and given me a case of very bad cholesterol numbers.
And we're not just talking a tad elevated. My early "30's" blood looks a bit more like a smoking 75 year old trucker's. It ain't pretty.
So it's no wonder that I am of late completely obsessed with what's landing on the table. I've been told there's only so much I can do. That eventually I'll have to seek out some kind of alternative medicine, or mainstream medicine (ack!), and fight this piece of my genetic background tooth and nail. But, for now (well for three months actually), my doc is letting me attempt to adjust things - if only a little. Here's the thing: I haven't really been eating much dairy for the last three years, and, if you hang close to me, I mostly dodge wheat these days too. We're not the hugest red meat eating family ever, so that's taken care of, and that dwindles my cholesterol all down to my homegrown backyard eggs (which are by theory quite a bit healthier than store bought).
Boo. It was like the "egg that broke the camel's back". Suddenly all cholesterol laden foods were calling me. I feel as though I have fallen off a steep cliff and below me in the craggy basin there are cheeseburgers, butter, sausages, eggs in hollandaise sauce, shellfish, cream soups, cakes, donuts, churros, funnel cakes, and not a single walnut in site (walnuts are really good for you). At the Sonoma County Fair this week I ate one of Bite Club's recommended dishes, "The Elvis". A peanut butter slathered funnel cake with banana pudding, whipped cream and chocolate. It was amazing. I'm not here to lie to you.
Ok, whoa, I just got off track. I'm writing to you today to tell you about the meal that may have saved me from that steep cliff. The liberation, if you will, from salad and soymilk. The revelation.
Caloricly, this is not an ass saver. Just saying. But if you are in need of some serious comfort food, and I mean serious, this family meal is straight out of the south and loaded with vitamins, taste, and good LDLs (oh my God, I just mentioned LDLs in my food blog - this is ridiculous).
Fried Green Tomatoes are what heaven sent down to feed the masses when tomatoe's red ripe season is delayed! In this case green tomatoes dipped in a thick coating of corn flour (and yes, a little egg), and then fried crispy in a puddle of extra virgin olive oil.
While we cooked them, one skillet full after another, I also slid a pan of homegrown potatoes (thank you Pioneer Woman of the West), drizzled in more Olive Oil and covered in chopped fresh rosemary, into the oven to roast. And somewhere on the side I cooked bacon for all the other members of my family. Delicious bacon. Bacon that made my house smell good and ,my mouth water. But I digress...
The Best Fried Green Tomatoes (Gluten Free) - Recipe by Meloni Courtway
5 medium to alrge green tomatoes (firm, but just starting to change color)
1 egg, whipped to a frenzy in a shallow bowl
1 cup corn flour (I used Bob's Redmill)
1 teaspoon ground pepper
1 teaspoon kosher salt
the finely grated zest of 1/4 lemon
In a large shallow bowl whisk together with a fork all the dry ingredients and the lemon zest.
Arrange the egg wash and flour mixture next to each other.
Dip 1/4 wide slices of tomato into the egg, and then into the flour bowl, turning to coat. Set on side of bowl and repeat with as many as possible.
Heat a large cast iron skillet to medium high. Add 1/4 cup olive oil. As soon as it's hot add slices of tomato to fill pan. Let them sizzle and crackle. You want a crispy bottom. Flip after a couple of minutes using a spatula.
Repeat, adding more oil between each new round of tomatoes.
Let cool just slightly, though you won't want to - and you'll burn your tongue.
