What a week, our family started out with two track meets and then the
spring dance on Friday night. It’s the weekend and I’m making every
attempt at re-grouping, however my person is not in a cooperative
state! I found myself ‘nodding’ off on the couch tonight; a sign that it
truly has been an action packed week.
Last week I moaned and groaned about how I thought I had written a
recipe for breaded tomatoes. I was even convinced it was in my first
cookbook, ‘Simply Yours’. Wrong again, I guess I just made it by rote
and ‘thought’ I had written it down. Whichever way you view the
situation I didn’t have a concrete recipe. I’m pleased to say that it’s
written and it will slip in just in time for cookbook #2, ‘Everyday
Comfort Foods’.
Often I ask my guests whose palate they have acquired? This means
when it comes to likes and dislikes in food which parent, grandparent
or great-grandparent do you most reflect. Sometimes this answer
comes very quickly, other times guests have to ponder for a bit. My
first answer is my dad, but after more consideration I would say my
Grandpa, Virgil (Tot) Richardson, my mother’s dad. I love the depth of
sorghum and molasses in dishes and I adore sauces & gravies to the
utmost like he did. There are also certain dishes that my Grandma Lucy
made that my mother leaves for me to make. One is potato & corn
cakes and the other is breaded tomatoes. Whenever I hear dad
mention to mom that she needs to make these two dishes she’ll
respond with: ‘Have Deb make them for you.’ I also think you have to
have a passion for a specific dish or it’s not so easy to create.
My grandmother and mom would make breaded tomatoes, but never
as glorified as my attached recipe. Keep in mind there are plenty of
ways to reduce the fat content in my presented recipe. With just a few
touches you’ll have this drastically reduced in fat and calorie content.
Give the tomatoes a try, I find them quite enjoyable with a roast or
baked chicken dinner. Last week when we had breaded tomatoes I
served them with a spaghetti dinner. I know, pretty weird, but they
were yummy! If you’re a fish hound you’ll find they go well with fish
filets, cole slaw and potato wedges.
This week I’m trying a new recipe that several guests have been
bragging about, Carrot Cake Jam. My assistant and I are planning on
making a double batch tomorrow. Everyone says it tastes like you’re
putting carrot cake right on your bagel or toast. Since carrot cake is
practically my favorite cake I’m guessing I can’t go wrong with this jam.
When I researched the recipe on line I found that every version was
99% identical, which is not always the norm.
I’ll let you know how the jam turns out next week and throw another
new dish your way. I’ve been busy writing quite a few as I wrap up the
final drafts of the new book. Embrace the day. Simply yours, The
Covered Dish. Thecovereddish.com
Breaded Tomatoes
1 pint or (15.5 oz.) can chopped tomatoes, undrained
1/2 cup salsa, (I use homemade)
1 small onion, diced fine to medium
2-3 tablespoons butter
6-8 slices bread, dried & crumbled
1/4 – 1/2 cup parmesan cheese
1 cup heavy cream
Salt and Pepper to taste
Options: Garlic, chopped celery, green peppers or fresh basil
Half & Half or milk instead of heavy cream. Could omit cheese for less calorie
content.
Sauté chopped onions in the butter. In a mixing bowl place all ingredients leaving
the cream until last. Spray a 1 1/2 quart baking dish with vegetable spray and fill
with breaded mixture. Bake until the dish is firm and set. You could choose to
add an egg or two for a better set, however that is personal choice. Sometimes I
prepare this in a deep dish pie pan.
