Proximity Project

Fried Green Tomato Stack

2009-07-26T19:56:00.000-07:00

I was given the opportunity to do a cooking demo at the Davidson Farmer's Market on Saturday, those of you who are familiar with the Proximity Project know this is my favorite local market (no offense to all you other markets) so of course I jumped at the chance.

My assignment: Tomatoes.

On the menu: Fried Green Tomato Stack Layered with a Roasted Red Pepper and Garlic Fromage Blanc Provided by Calico Farmstead Cheese Inc and Topped with a Fresh Tomato Salsa.

First things first, make the fresh tomato salsa- starting this first allows the flavors to meld. Combine tomatoes (I used one each red, orange and yellow tomatoes to add color to the dish) one red onion and one white onion, fresh basil, olive oil, salt, pepper, and powdered garlic.

Slice the green tomato in thick slices.

For the coating combine equal parts flour and course ground cornmeal (one cup of each will do 4-6 tomatoes) with powdered garlic, cayenne pepper, salt and pepper. To batter the tomatoes first give them a buttermilk bath than toss them in the flour/cornmeal mixture.

For the cooking demo at the market I used an electric skillet. At home I use a cast iron skillet. Doesn't matter what you choose to fry them in, you could even use a non stick skillet if that is all you have. Add vegetable oil to the pan and place on high heat. Once oil is hot fry tomatoes for about one minute per side. You want to quick fry your tomatoes on high heat to ensure your crust gets crispy and your tomatoes do not get soggy.

When your tomatoes are cooked on both sides remove them from the pan and place on paper towels to drain the excess oil. To assemble, spread roasted red pepper and garlic fromage blac on one fried green tomato then top with a second fried green tomato. Top the second tomato with the fresh tomato salsa. Enjoy!

Ingredients

Green Tomatoes

Buttermilk

All-purpose Flour

Garlic Powder

Cayenne Pepper

Salt Pepper

Salsa

Tomatoes

Red onion

White onion

Fresh Basil

Garlic Powder

Salt Pepper

Roasted Red pepper and Garlic Fromage Blac

Chunky Beef Marinara

2009-07-02T19:03:00.000-07:00

I bought ground beef earlier in the week, from Wild Turkey Farms, to make burgers and had about a half a pound leftover - not to mention a whole bunch of tomatoes - so I thought I would make some homemade meat sauce. Wild Turkey Farms beef is grass fed, what a difference in flavor!

As usual the measurements below are an estimate. I went with what I had in the house. Do not get bogged down by numbers.

CHUNKY BEEF MARINARA

Olive Oil

4garlic cloves, minced

1 onion, diced

1/2 red pepper diced

20 small button mushrooms

1/2 lb ground beef

Dried herbs: rosemary, basil, oregano, thyme, red pepper flakes

8 large tomatoes

1 cup red wine

salt

pepper

1lb penne pasta

Heat olive oil on med heat. Add garlic, then peppers and onions.

I like to add my herbs in stages. So, once the first batch of veggies have sauteed for 5 minutes or so add some herbs. Let the onions, peppers and garlic cook with herbs for 10 minutes.

Add the mushrooms, more herbs, and ground pepper. Cook for another 10 minutes.

I made the mistake of adding the tomatoes before adding the mushrooms and beef. If you do this the mushrooms and meat do not have a chance to brown which enhances the flavor. That is why I did my mushrooms and the meat separately and then added them later.

Add in ground beef breaking up with the back your spoon. Stir and cook till still slightly pink, 10 minutes.

Add diced tomatoes and saute for 15 minutes.

Add salt, pepper and more herbs. Cover the pot with a lid and cook for another 15 minutes.

Add wine cook for 10 minutes with lid off and another 10 with lid on.Don't forget to pour a glass for yourself. Cheers!

Cook your pasta in salted water. Drain and top with sauce.

I found the sauce to be a little watery. I was a little nervous but the flavor was delicious and it was very chunky. Although I love that there were no processed ingredients in this dish and everything but the garlic, olive oil, and pasta were local, I think next time I will try adding a small can of tomato paste to thicken up the sauce.

Bon appetit!

Slow Foods Dinner Party for 30

2009-06-29T10:42:00.000-07:00

Friday afternoon I received a call from a friend asking me if I was free on Sunday to cater a party. I am free, I thought, why not. The party was for the Slow Foods Carolina Piedmont Region convivia. Slow Foods is an international, non-profit, member-supported organization started in Italy in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Slow Food is Good, Clean, and Fair. Members see themselves as co-producers, not consumers. We believe by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process. I am lucky enough to be the proud secretary of the Slow Foods Carolina Piedmont Region convivia.

The focus of the event was lamb which was provided by a local farmer. After the call on Friday I began thinking about my menu. I needed side dishes and the first thing that came to mind was tabbouleh. Tabbouleh is a clean, fresh dish and I knew I could get almost everything from local farmers (except the olive oil, salt, and pepper). For the second side dish I decided to do a potato salad, but wanted something a little different so I decided to make a horseradish potato salad and use yogurt instead of mayonnaise for added tang. For desert I wanted to make something with peaches and blueberries because I could get them from a local farm and found a great recipe online.

Grilled Herb Crusted Leg of Lamb

Tabbouleh

Horseradish Potato Salad

Blueberry Peach Crumble

Sangria

Saturday I woke up early to hit the farmers market to forage for my ingredients. First I went to the Davidson Market. I met with the party hosts to tell them the menu and discuss details, then headed straight to the Barbee Farms tent where I purchased 10lbs of potatoes, a flat of tomatoes, a couple of onions, and a few pounds of cucumber (thanks, Kevin, for your help). Then foraged for the necessary herbs; parsley, mint, and dill. Once I got all I could from Davidson I headed to the Charlotte Regional market for the peaches blueberries and few other necessities.

This how much food it takes to feed 30 people.

Before I continue I have to make some disclaimers (disclaimer, excuse, whats the difference). Unfortunately I am missing some very crucial pictures. This is either because I forgot to take them or because my camera died at a very crucial moment (when I was carving the meat). So there are no pretty pictures of the final plating and the actual party. However, there are recipes (yes there actually are recipes on this post). Being a new blogger I am still working on my execution. Enough excuses lets get to the recipes.

GRILLED HERB CRUSTED LEG OF LAMB

You really do not need a recipe for this. Finding good quality lamb is key. Cover the legs with dried herbs of your choice; I used rosemary, parsley, sage, basil, oregano, thyme and black pepper. Then cover in olive oil. Make sure all sides of the lamb is crusted with herbs and olive oil. Do not add salt until the meat is on the grill, salt extracts water and therefore moisture. Marinate for 1-2 hours.

Preheat the grill. Make sure the lamb is room temperature before grilling; approxamatly 30 minutes out of the fridge. Grill for 1.5 to 2 hours, with the lid closed, turning once.

Once the meat is cooked. Take it off the grill and cover with alumium foil. Let it rest for 30 minutes before carving.

TABBOULEH

Bulgur

Tomatoes

Cucumbers

Scallions

Parsley

Mint

Olive Oil

Lemon Juice

Salt

Pepper

To cook the bulgur use two parts water to one part bulgur. Boil the water, add salt, add bulgur, stir put the lid on and remove from heat. I used 4 cups bulgur and that was MORE than enough. 1 cup would probably feed 8-10 people for this dish.

While you are waiting for the bulgur to cook (approximately 30 minutes) chop your vegetables (tomato, cucumber, scallions, parsley, mint). You want more veggies (lots of parsley, little bit of mint) than bulgur (maybe 2/3 to 1/3).

Once the bulgur is cooked add olive oil (helps the keep the grains separated) and lemon juice (I suggest 1-2 lemons per cup of bulgur) salt and pepper. Mix in veggies, add salt and pepper (add more lemon juice, salt, pepper, and olive oil to taste).

Tabbouleh is as a clean, fresh side dish. For a delicious sandwich spread a tortilla with hummus, fill with tabbouleh, top with feta, and roll.

TANGY HORSERADISH POTATO SALAD

Potatoes

Red Onion

Red wine vinegar

Yogurt

Fresh dill

Fresh Chives

Dijon mustard

salt

pepper

The key to a good potato salad is making sure the potatoes are not over cooked and that they maintain their shape. If you cook your potatoes till barely fork tender, drain them and put them into the refrigerator till they are cold (before adding your dressing) you will be successful.

For 6-8 people I would suggest 3 lbs of potatoes (which is what we will assume for this recipe). Once the potatoes are cooked and cooled completely add chopped red onion. Add 1 cup yogurt, several dashes of red wine vinegar, 4 tbs spoons of dijon mustard, 4 tbs of horseradish, fresh dill and chives, salt and pepper.

These measurements are estimates. Taste and add as much or little of of the ingredients as you like. I suggest adding ingredients 1 or 2 at a time, mixing, and then adding 1 or 2 more.

BLUEBERRY PEACH CRUMBLE

I would the like to thank The Art of Two Tarts for this amazingly delicous and simple desert.

1 cup unbleached sugar

1 tsp baking powder

3 cups unbleached all purpose flour

2 sticks (1 cup/ 8 ounces) cold butter

1 egg

1/4 tsp salt

Zest and juice of 1 orange

2 cups fresh blueberries

2 cups diced peaches

1/2 cup unbleached sugar

4 tsp corn starch

Preheat oven to 375 degrees. Grease a 9x13 pan.

In a medium bowl stir together 1 cup sugar, flour and baking powder. Mix in salt and zest. Cut in butter and egg.

Once the mixture is crumbled, pat half the mixture into the bottom of prepared pan.

In a second bowl mix together fruit, fresh squeezed orange juice, 1/2 cup sugar, and corn starch. Top crust with prepared fruit.

Crumble remaining dough over fruit.

Bake 45 minutes; or until golden brown and bubbley.

In to the oven she goes.

SANGRIA

2 bottles of red wine

2/3 cup Gran Marnier

1 bottle sparkling water

1 orange, sliced

1 lemon, sliced

1 lime, sliced

1/4 cup unbleached white sugar

Mix all ingredents in a pitcher. Refrigerate until ready to serve. Pour over ice.

I hope you enjoy these recipes as much as my party guests did. Hit the farmers market find some great food and invite your friends and family over for some Good, Clean, Fair food.

A Saturday at the Farmer's Market

2009-06-22T13:42:00.000-07:00

Although my first entry did not include recipes, nor does this one, I promise that will not be the standard. I love to cook and I do it often. I assure you recipes are to come.

Saturday I was fortunate enough to go to not one, but TWO farmer's markets, due to scheduling confusion. I started at the Charlotte Regional Farmer's Market off of 1801 Yorkmont Rd, which is the largest market in the area and has the most variety, however, seeing as it is regional the food available is with in the"region;" and who exactly decided what that region was. Anyway, my point is it could come from 5 miles away or 500 miles away, there is nothing wrong with either of these options (better Florida than Mexico or Ecuador), however, it is good to be an educated, aware consumer. Seeing as this is not a farmers market review I will move on, however, stay tuned for farmer's market reviews.

I had never been to this market and therefore was overwhelmed; there were several buildings that were a good 100 feet long. On the way to my booth I was distracted by the bountiful fruit, which I have not been able to get at other markets just yet, and mounds and mounds and mounds of produce, but was pleasantly surprised to see the many familiar faces of my farmer friends.

Once I found out I was actually supposed to be at the Davidson market I decided to do some quick foraging for the items I knew I could not leave without (peaches, blueberries, and corn) got in the car and hit the highway.

I was very pleased to be back in Davidson; this market is more my speed. The Davidson Farmers Market is between main and Jackson St next to the town hall in Davidson, North Carolina. They are open every Saturday and always have live music and cooking demonstrations (free food, yet another reason to love the farmers market). Once again, I promise there are farmer's market reviews coming.

I knew I needed tomatoes, Barbee Farms of course, and meat but had not decided what kind. Around 11am, after hanging at the table for a few hours chatting with the customers and selling pork, I noticed that the Barbee's looked like their tomato stock was running very low so I decided to take a stroll over to grab a few before they all disappeared.

They have two varieties (of course I have forgotten their names) I prefer the redder ones over the pink ones but decided to get two of each. As the tomatoes were being weighed I looked over my shoulder and saw eggplant and decided to grab one (I could make a veggie pasta with the fresh herbs from my garden). I strolled the rest of the market but made the financial resolve not to purchase anything else and headed back to the table with my veggies.

Feeling a rumble in my tummy I followed my temptation to my neighbor's table to sample some cheese. I noticed they had a tub of ricotta and after inquiring discovered it was only $3, that would go great with my veggie pasta, I thought. The cheese is mild and creamy but dryer than the Ricotta cheese we are used to. At $3 I could not pass it up. The questions was, did I still want to buy any meat.

I was a little over budget and had items for a veggie pasta. However, I did buy the corn, and I prefer to buy my meat at the farmers market so I strolled over to the Wild Turkey Farms' booth. I love Wild Turkey Farms' beef because it is grass fed AND grass finished. Although most of the local beef you find at the farmer's market is grass fed it is often not grass finished. I decided for $5 a pound I would buy the ground beef. After all I had the corn and some homemade rolls (thanks Dad) at home.

Stay tuned for the veggie pasta!

Sweet Water Beer Dinner

2009-06-18T12:39:00.000-07:00

The focus of the Proximity Project is local, regional, and seasonal fare. For my first entry I will be going back just a few months to March, when I organized a beer dinner. I was surprised that many people were not familiar with beer dinners, so for the few of you wondering: a beer dinner is just like a wine dinner but substituting beer. The idea is to pair food with beer. Ideally, you want a brewery representative present to talk about their beer, the company history, and to provide tasting notes. We were lucky to have Melissa, from the brewery, with us that evening.

Sweet Water Brewing Company out of Atlanta Georgia was the beer sponsor for the evening. We featured three of their beers: Sweet Water 420, IPA, and Blue. In additional to the regional beer, we wanted every course to have its featured food item produced locally. In addition, we used the beers in the making of the first two courses.

For the first course we made Crispy Japanese style North Carolina Shrimp served over arugula salad with 420 lemon reduction and a goat cheese, from Bosky Acres Farm - in Waxhaw, NC. The dish was actually served with three shrimp, in the center of the arugula salad - tails up. Unfortunately we started eating before the pictures were taken.

The second course was an IPA Brined Pork Chop, from Grateful Growers Farm - in Denver, NC, with apricot and IPA chutney served with herbed butter Israeli couscous.

Our final course was a desert which was paired with the Sweet Water Blue. Warm Blueberry Bread Pudding made with Bread Smith's blueberry bread and served with homemade vanilla ice cream.

I will not be sharing recipes for these dishes at this time. But I promise to add them at a later date.

If you are interested in hosting a beer dinner of your own I am available for event planning and consulting. You may contact me at marketing@proximityproject.net