Country Ham Ragout W Fried Green Tomatoes Goat Cheese Food

COUNTRY HAM,FRIED GREEN TOMATOES W/ CREAM GRAVY

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
• Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
• While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
• Pour the gravy over the ham and tomatoes and serve immediately.

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

COUNTRY HAM RAGOUT W/ FRIED GREEN TOMATOES & GOAT CHEESE

Steps:

• Coat the tomatoes w/ the bread crumbs and flour and fry them in a skillet with the oil until softened. Salt & pepper lightly if desired. Pat on towel. In a separate skillet, fry the ham until crisp. Add the oil, onions and spices and sautee until onions are clear. Add the tomatoes and add heat until bubbling. Add wine and continue to heat untill liquids reduced. Add cream, then cut heat to minimum and stir for a minute or two. Allow to cool for 3-4 minutes. Add goat cheese and toss. Serve ragout over Fried green tomato slices.

TOMATO TARTS WITH ROASTED GARLIC & GOAT'S CHEESE

Steps:

• Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool - this can be done the day before.
• Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don't have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
• Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
• Brush the edges of the pastry with egg, crumble over the goat's cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

UNFRIED GREEN TOMATOES

Steps:

• Preheat oven to 400°.
• To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.
• Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.
• To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices.

TOMATO, HAM AND CHEESE BAKE

Steps:

• Preheat oven to 375°F.
• Combine ham, mayo, and parsley.
• In a separate bowl, combine breadcrumbs, cheese and melted butter.
• In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
• Repeat process, creating 2 more layers.
• Bake 45-50 minutes until golden brown and bubbling.
• Let sit 10 minutes before serving.

WARM TOMATOES WITH FRIED THYME AND GOAT'S CHEESE

Steps:

• Heat olive oil and thyme sprigs in a frying pan on med heat. Let the olive oil absorb the flavor of the thyme, until the thyme starts to fry. Turn down the heat to low and slice the tomatoes into thick-ish slices (1cm slices) and add the tomatoes to the pan. Gently warm the tomatoes, careful not to actually cook them, about 5 minutes While the tomatoes are warming, add the chilled goat's cheese to a serving plate. When tomatoes are warm and not yet cooked (skins still attached), pour contents of pan over goat's cheese. Add some fresh olive oil, salt and pepper to taste. Enjoy with a fresh rustic baked baguette.