Jess's Recipes

Any firm, underripe tomato can be used in this recipe. A well-seasoned cast-iron skillet is ideal for frying the tomato slices. We prefer a fine-textured cornmeal for this recipe; coarser cornmeal will make the coating excessively crunchy. 2 1/2 cups unbleached all-purpose flour 1 1/2 cups fine-ground white or yellow cornmeal such as Quaker Salt and ground black pepper 1/4 teaspoon cayenne pepper 1 large egg 1 cup buttermilk 1 teaspoon baking powder 1/2 teaspoon baking soda 2 medium green tomatoes (about 12 ounces each), cored and sliced 1/4-inch thick (for a total of 12 to 14 slices) 1 1/2 - 2 cups vegetable oil Instructions 1.1. Measure 1 cup flour into a large shallow dish. Measure remaining 1 1/2 cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper, and cayenne into a second large shallow dish. Beat the egg, buttermilk, baking powder, and baking soda in a medium bowl (mixture will bubble and foam). 2.2. Working with several slices at a time, drop the tomatoes in the ...

via smittenkitchen.com Adapted from Gourmet, August 2009 A few notes: First, butter-brushed biscuit-crusted savory pie, where have you been my whole life? I’ve been living on the wrong side of the Mason-Dixon line, clearly. Second, this recipe works exactly as-is, save one irksome issue: our pie was a puddle when we cut into it. I simply poured off the crust-sogging liquid, but I’d advise you to instead seed and juice your tomatoes if you bear it (I hate tossing the most flavorful parts, personally) or risk a mushy base. Third, this pie includes the curious instruction to peeling your tomatoes, which I first dismissed as an annoying extra step but in the end felt that it was absolutely brilliant. No chewy separating tomato skins! Just pure, intense peak-season tomato goodness. Consider me converted. Adapted, barely, from Gourmet’s adaptation of Laurie Colwin’s and Jame’s Beard’s versions 2 cups all-purpose flour 1 tablespoon baking powder 1 3/4 teaspoons salt, divided 3/4 stick (6 tab...

Makes 6 servings, 1 generous cup each Ingredients 1 large orange or yellow bell pepper 3 ½ pounds yellow or orange tomatoes, peeled (see Tip) and cored, divided 1 cup coarsely chopped sweet onion 2 tablespoons extra-virgin olive oil 1 teaspoon salt, or to taste Freshly ground pepper to taste 2-3 red or green jalapeno peppers, seeded and minced, for garnish (optional) Instructions 1. Position rack in upper third of oven; preheat broiler. 2. Place bell pepper on a baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides, 20 to 25 minutes. Transfer the pepper to a bowl, cover, and let steam until the skin is loosened, about 10 minutes. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds and ribs. 3. Place the roasted pepper and half the tomatoes in a blender; and onion and oil and puree until smooth. Transfer to a large metal bowl. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine. Refri...

SERVES 4 (change servings and units) Ingredients 2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored ~ Jess's note: this recipe could use even more than 2 lbs of tomatoes 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5-6 garlic cloves Directions 1. Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2. Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. Jess's note: 5 minutes is not long enough, I would do MUCH longer....45 minutes. 3. Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven fo...