We are talking food today friends! Do you remember all those lovely tomatoes and that beautiful okra that graced the table in the last post? Well we just couldn’t leave them lying around the house. We had to eat them, right? They all made for quite a delicious dinner, and I want to share that dinner with you today – complete with a couple of recipes! So let’s get started with the menu.
When I first ran this meal idea by my husband, I did not have the grilled chicken with the salad, but he did not like the idea of a “totally vegetarian” dinner. So at his request I added the grilled chicken to it. (I must admit it did add to the flavor of the meal.) You will need to mix up the marinade first and let the chicken soak in it before you make the rest of the meal.
The chicken had a somewhat sweet flavor, but with that salad I think I would have liked it to be a little sweeter. So next time, we will substitute a raspberry vinaigrette or perhaps the Panera Fuji Apple salad dressing for the Italian dressing in the recipe. For the rest of the salad, just mix the ingredients listed in the menu, and you will have it.
For the actual dressing on the salad, we used a champagne vinaigrette, but again, I think it would be better with a sweeter flavor. So use one of the dressings mentioned above or even an orange poppy seed one.
I prepared the dessert before I made the tomato pie so that I could just keep it warming in the oven during dinner, but it will be last in the post today – just because dessert comes last in the meal.Let’s take a look at the tomato pie now. It is super easy. I tweaked Paula Deen’s recipe (which is not the one on the chalkboard in the kitchen….I found hers after I did the board.) The only change that I made was substituting a chopped Vidalia onion for her green onions. Either will taste fine in it.
Here are all the ingredients ready to be prepped.
The onion and basil were chopped first. Then four of the tomatoes were sliced, salted, and left to drain in the sink.
(Aren’t they beautiful?!)
After the tomatoes drained, the chopped basil, chopped onion, and tomato slices were layered in the pie shell. The cheese and mayo were mixed and then spread atop the pie ingredients.
And now ready to go into the oven.
And it came out looking like this.
While it was baking, I made the biscuits (my recipe here,) boiled the corn (directions here,) and fried the okra. I thought I had already written a post with directions for fried okra, but it seems that I haven’t. It is just like preparing the fried eggplant in the post here, just use okra in place of the eggplant (obviously) and buttermilk in place of milk. Basically I slice it, salt it, and let it rest/drain on a paper towel for 10 minutes. Mix 1 egg and 1 cup of buttermilk in a bowl. Place 1 1/2 cups of flour in a bowl (not cornmeal.) Heat vegetable oil in a frying pan. Stir the okra in the egg/buttermilk mix, then roll it in the flour. Then drop it in the oil and fry until golden brown. It comes out like this:
And now for the peach crostata. I was inspired by Jenny Steffens’ recipe for it from her blog post several years ago, but again I tweaked the recipe a little. She called for leaving the skin on the peaches. I peeled the skin off, and I also used more peaches, spices, and butter than she did. Here is my version:
I definitely used a pre-made pie crust to make this very easy to prepare (the roll out kind – not the frozen one in the shell.)
The peaches (both yellow and white ones) were sliced, piled in the middle of the pie crust, sprinkled with sugar and spices, and dotted with butter.
The pie shell was then folded over the peaches.
(This was the fun part to me.)
That cinnamon smell while it was baking was heavenly. (I should make it every night just for its scent in the house!) It came out of the oven like this …
Are you ready to eat now?
This dessertaholic was so excited to eat that peach dish, that she forgot to photograph it in the bowl with ice cream. Sorry. But I will tell you that it was a perfect ending to the meal with its sugar crunch crust and sweet peach flavor. (My father liked it better than the tomato pie.) I used to think a cobbler was the easiest of desserts to prepare, but I think this peach crostata has it beat. I am going to try it with apples in the fall with some cloves in addition to the cinnamon and nutmeg. Doesn’t that sound yummy?
There are a few more things to share with you before I run off today. First, let’s see who won the giveaway! Your comments were all so wonderful! You can’t imagine how much I appreciate them and all the smiles they brought me. Truly.
So out of 409 comments that got in before the closing of the entries, this was the winning number:
And that number went with this comment:
Congratulations Julia! I will be in touch with you via email soon (unless you beat me to it.) and all your goodies will be in the mail this week.
And now for my final bit of news…. The last 4 posts (not including this one) have been written on the road. You see, we spent the last 11 days on a road trip up the East Coast moving our son into his apartment at Yale and visiting parts of Connecticut, Maine, Vermont, and Virginia. (I am a very annoying back seat driver, so looking at the computer and writing posts kept me from stressing out and aggravating my husband on the interstate.) Anyway we crammed soooooo much in those 11 days, that I now need a vacation to rest up from our trip! LOL I have a zillion things to share with you. First up will be this charming inn.
I hope you will enjoy it as much as we did. So stay tuned for some beautiful inns, a fabulous hotel, wonderful restaurants, fun shopping, a before-and-after on our son’s teeny tiny apartment (more like a dorm room with a kitchenette,) sightseeing in some towns, and more…lots more.
Until next time…