It's not always easy being original. You know that deciding what to make is about being inspired by ingredients around you. And you can't always be inspired standing in front of the oven thinking, "I should clean this thing...." You have to get out and smell the produce!
It all started at the @waxhawfarmersmarket this last weekend. Arriving at 12:45 p.m., just 15 minutes before they rolled up the proverbial green carpet, I found little left to plunder. Then they appeared. These little oblong jewels: Roma green tomatoes. I love fried green tomatoes and wouldn't these things make the cutest little southern medallions? So I bought them. A LOT of them...along with a HUGE bag of fingerling potatoes, some fresh herbs and some fabulous granola. YUM.
Then it happened. While strolling out of the market I saw the booth for Olive Crate oils and vinegars. We all know I NEVER pass up an opportunity to taste fine oils and vinegars, not to mention the most fragrant Greek dried oregano. Wow, was it an experience!!! Then, while dribbling oil on my chin I became best-est-est friends with Dimitri, who is from Greece, and he told me about the six generations of olive oil manufacturing, and we tried all the flavors, and we talked about cooking, and I told him I have a blog, and, and, and, we started to just go crazy with ideas!!!!!
I have one question: Why haven't I found these guys BEFORE? (Yes, I was probably at home cleaning the oven. Hah!)
Lucky for me, and for you if you're ever at my table, I did find them. And I was so excited to create not only these beautiful Fried Green Tomatoes with Oregano, Drizzled with Olive Crate's Honey Balsamic Vinegar then sprinkled with Paprika Cayenne Cashews, (above,) but an entire menu using two of their fine products.
Yes, those eggs look good, right? This was just the perfect thing to FINISH with a drizzle of their Kores Estate Late Harvest Extra Virgin Olive oil. OH. MY. GOODNESS. SO. GOOD.
So first there's the obvious choice: What to slather on my baking dish before pouring the egg mixture into it to bake in the oven. It elevated my fine mild italian sausage, sweet yellow peppers, and fresh basil to a decadent and creamy level; made even more fluffy by taking some of the egg whites and whipping them. I was really pleased with it, and I thought the neighbors were going to come rescue us I was moaning SO LOUD.
And don't think you I can't bake with fine olive oil! I combined candied ginger, brown sugar and used the Kores Estate oil to make these AMAZINGLY moist muffins you see next.
If I'm ever on death row, (of which the chances increase the older I get and the more I come close to going postal,) PLEASE serve me these muffins.
It was hard not to just eat every single one! See how puffy and beautiful they are?
You can only imagine how many other things I will make with these oils and vinegars. And the next Farmer's Market is right around the corner. Dimitri, here I come!
RECIPE: Fried Green Roma Tomatoes with Greek Oregano,
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.