I have not abandoned the blog, but my last year of grad school just started and I have been busy attempting to get with the proverbial (and literal) program. This is going to be a substantially more stressful and financially conservative year than the last two which means I will be getting extra crafty in the kitchen to de-stress.
Here is my first attempt! As far as titles go, I haven’t been able to improve on the long-winded Roasted Potato with Cajun Mustard/Greek Yogurt Sauce, served with Cornmeal-Encrusted Heirloom Tomato Steaks.
It should be clear both that I’m missing the South and am reveling in the bounty of fresh produce available in Ann Arbor this time of year. The potato, green onion, and yogurt are part of my weekly haul from the fabulous Michigan Door-to-Door Organics service, and the heirloom tomatoes are from this killer stand at the Ann Arbor Farmer’s Market that lines up a gazillion different kinds of heirlooms with flavor recap cards. Do I read ALL of them and pace up and down the cart like a crazy person trying to decide which is best? Absolutely. These things really are that succulent and amazing. The creole mustard is one of my weekly wildcard picks from Babo. More on that later.
I made this meal for myself, but it turned out to provide more than enough for two! ONWARD!
Ingredients (serves 2)
1 cup cornmeal or cornbread mix (I used Red Mill)
1 large heirloom tomato
2 tbsp mustard (preferably creole style!)
2 tbsp plain greek yogurt
olive oil (just enough to lightly spread on the pan to bake your tomatoes)
some spices of your choice to throw in with the cornmeal (I used pepper and some garam marsala)
1 tbsp balsamic vinegar
Start by presetting your oven to 400 degrees and popping in the potato. This is going to need to cook for around 45 minutes to an hour, so time your dinner accordingly; the tomatos only need to be in the oven for 10-15 minutes. Once the potato is well underway, chop up your tomato. Thick, half-inch slabs are best.
Next, create the cornmeal batter. I used a cup of cornmeal and a cup of water, blended them together and then threw in a bit of pepper and just a dash of garam marsala.
Mix well, then dip your tomato steaks in the batter. Make sure they’re coated on both sides. Place them on a lightly (LIGHTLY!) oiled baking sheet. These only need to go in the oven for about 10-15 minutes depending on your crispiness preference.
At this point, make the sauce! I just combined 2 tablespoons of the greek yogurt and two tablespoons of the mustard.
When the potato is done, cut it up however you’d like and top it with a healthy dollop of the sauce and some chopped green onions.
Take out the tomatoes which should look a lot like the picture below with a thick cornmeal crust! Drizzle some balsamic over the top and you are good to go!
I totally confess to eating the second half of this meal for lunch today with a few eggs over easy and more pepper. The recipes should only get more hearty as Fall advances! It’s by far my favorite season and I intend to enjoy it properly!