A descriptive title for a flavor-filled dinner…this may be my favorite Saturday’s Basket yet. We picked up green tomatoes from Walnut Hill Farm just before they ran out and I am so glad we did because I was ready for a southern fried treat. We also headed over to Victory Farms and grabbed a bunch of leeks and a garlic bulb from Fertile Crescent. The last stop was back to Deer Run Farm of Amelia where we picked up an interesting cut of meat – Mock Tender Steak which, unlike it’s name suggests, is not inherently tender. We were given some great info on the cut and told to marinate, so marinate we did! Here’s how we pulled it all together:
Gluten-Free Fried Green Tomatoes
2 sturdy green tomatoes, sliced thick
1/2 cup buttermilk
1/2 cup Gluten-Free Breadcrumbs (suggested to me by a fantastic Forest Hill neighbor!)
3 tbsp gluten free all purpose flour
3 stems of thyme
After slicing the tomatoes, set up the dredging stations by grabbing two shallow bowls. In one bowl, combine buttermilk, egg and pinch of salt and pepper and whisk until combined. In the second bowl, combine breadcrumbs, flour, thyme leaves that have been removed from stems and a pinch of salt and pepper.
Dredge each tomato slice first in the buttermilk mixture and then in the breadcrumb mixture until well coated (pressing with fingers will help the crumbs to stick). Next, add a few tbsps canola oil to a fry pan and once ripples form on the oil, add the tomatoes two at a time. Cook on each side for about 1-2 minutes until a golden crust forms. Transfer fried tomatoes to a casserole dish and keep warm in the oven until ready to serve.
Garlic Leek Cream Sauce
2 leeks, diced and rinsed
1 clove fresh garlic, diced
1/2-2/3′s cup milk
3 tbsp unsalted butter
2-3 tbsp gluten free all purpose flour
salt and pepper
Start by putting the milk in a sauce pan over low heat to warm slightly. Next, lightly sauté the leeks and garlic in a sauté pan over medium-low heat for just 1-2 minutes. Begin to add the flour 1 tbsp at a time and whisk vigorously until a paste forms. Once a good consistency is reached, raise the heat slightly and slowly add the milk to the sauté pan, whisking as you go. Continue to stir to keep the milk from burning and until the sauce thickens to desired consistency.
When the sauce is ready, you should be able to coat a wooden spoon with the sauce and draw you finger down the back to form a line. At this point remove from heat and strain leeks and garlic from the sauce. Use the spoon to force all the liquid from the vegetables. Discard the leeks and garlic and set sauce aside until ready to serve.
Tender Mock Steak Marinade
1 tbsp extra virgin olive oil
1 cup dry red wine
3 stems rosemary,
1 clove garlic, rough chop
2 stems of thyme
salt & pepper
Combine all ingredients above and add to a plastic ziploc bag. Add the steak and marinate on the counter in a sealed bag for about 20-30 minutes prior to grilling over medium heat for just a few minutes for medium-rare. Be sure to let the steaks rest for at least 5 minutes before serving. The longer you are able to marinate the steaks the more tender they will be but ours had a great texture and the rosemary really permeated the meat.
Drizzle the cream sauce over the warm, fried tomatoes and top with the steak…just try not to go back for seconds on this one!
Saturday’s Basket is written by a Forest Hill resident and is a weekly review of South of the James Market purchases and the recipes she creates with her market finds. View these and more recipes at Pantry2Plate, a food blog with stories of cooking as best as she knows how.