Weekly recipes for July 17, 2013
Start to finish: 8 to 12 hours.
4 cups spring water
1 generous cup coarse ground coffee
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In a glass jar slightly larger than 1 quart, combine the water and coffee. Stir well. Cover the jar and refrigerate overnight, or at least 8 to 12 hours.
When ready to strain, uncover the jar and stir. Line a mesh strainer with several layers of cheesecloth, then set it over a large bowl. Pour the coffee mixture into the strainer and let the coffee concentrate drip into the pitcher. Depending on the size of your strainer, you may need to do this in batches. Discard the coffee grounds.
Pour the coffee concentrate into a clean glass jar and refrigerate until ready to drink.
To serve, fill tall glasses with ice and any desired sweetener or cream. Pour 1/2 cup of the coffee concentrate into each glass. Stir and serve immediately.
Panko-Crusted Fried Green Tomatoes
Start to finish: 20 minutes. Servings: 4 sides.
Canola oil, as needed for deep-frying
2 medium green tomatoes
5/8 cup (100 grams) cornmeal
1/3 cup (25 grams) panko breadcrumbs
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup cultured buttermilk
1/4 cup (2 eggs) blended whole eggs
Salt, to taste
Bring a medium pot of water to a boil. Fill a bowl with ice water.
In a tall pot or saucepan, pour at least 2 inches of oil. The pot must be no more than half full. Set the pan over medium-high and heat the oil to 390 degrees.
Use a paring knife to cut the core out of each tomato.
Once the water is boiling, add the tomatoes and blanch for 1 minute. Use a slotted spoon to transfer the tomatoes to the ice water. When cool enough to handle, remove the tomatoes and peel away the skins. Cut each tomato into slices 1/4 inch thick.
In a wide, shallow bowl mix together the cornmeal, panko, black pepper and cayenne. In a second wide, shallow bowl, whisk together the buttermilk and eggs.
Dredge the tomato slices first through the buttermilk mixture, then the panko mixture to thoroughly coat them.
When the oil has reached 390 degrees, working in batches of 3 slices, carefully fry the tomatoes for 2 minutes, or until golden brown. Use a slotted spoon to transfer the tomatoes to a paper towel-lined plate and season with salt.
Fast and Fresh Summer Pasta
Start to finish: 20 minutes. Servings: 4.
3 cups chopped fresh tomatoes (about 1-inch pieces)
Kosher salt and ground black pepper
1 teaspoon grated lemon zest
1 tablespoon extra-virgin olive oil
5 ounces fresh goat cheese, crumbled
8 ounces whole-wheat penne or fusilli pasta
1 cup mixed chopped fresh herbs
Bring a large pot of salted water to a boil.
Meanwhile, in a large serving bowl toss the tomatoes with a few hefty pinches of salt and some black pepper. Let stand for 10 minutes, then add the lemon zest, oil and goat cheese and toss well.
Add the pasta to the boiling water, stir and cook according to package instructions until just al dente. Drain the pasta (it's fine to have some water still clinging to the pasta), then add it to the bowl. Toss until the cheese is melted. Taste and season with salt and pepper to taste. Divide the pasta between 4 serving bowls, then sprinkle each portion with some of the herbs. Serve immediately.