Fun With Blondes

dcarch7August 14, 2014

I have a few tomato plants producing lots of blonde tomatoes.

I love the delicate flavor of these blondies. But it can get boring with salad dressings, dressings, dressings ------.

So I decided to undress a few for dinner, and cold smoke them.

4 hours later in the cold smoker, I think I got myself a winner here!

The cold smoking did not change the texture and the basic flavor, but the smoky note really enhance the taste and elevated it to a suprising new higher level.

I think I will be doing this many more times.


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(I'm feeling like a cold-smoked-blonde working 80 hr weeks now)...just now getting my tomatoes at blush. Very exciting. I've been talking about a cold smoke tom for a few of my blondes but oxhearts are my loves and do so well in the elevations of the Catskill Mnts.
I'll try that this weekend me thinks. Cool temps should be perfect for that. Predicted 75 day and 55 nights? Chilly.
Odd year. Always get an abundance of sun gold. First to ripen. But this year have a very thick skin though good flavor. Blendered them to a pulp, then added smoked fresh corn left chunky and some hot peppers cukes and basil. Called it a smoked pickled salsa.

    Bookmark   August 15, 2014 at 12:54AM
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Isn't that interesting?! I was just curious why my tomatoes have such thick skin this year. I always thought thick skin is related to soil and fertilizer, now I suspect it is more weather related. Skin is so thick this year, I have no cracking after heavy rain at all. But I am having to peel the skin to make salads.

Ox hearts are great for sandwiches, BLTs because they are practically seedless and the "Sammys" are less soggy.

I am going to have many blacks coming up. I look forward to smoke those. Black tomatoes naturally have that "smokey" flavor to begin with.


    Bookmark   August 15, 2014 at 1:40PM
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Hmmm I might have to find recipes for green tomatoes. I have quite a number of tomatoes, but not one has ripened. :(

    Bookmark   August 15, 2014 at 1:46PM
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Those tomatoes look yummy. I like how the sizes of the cheese slices match up to the tomatoes and the cheer of the festive red baubles. I can't figure out the middle, though. At first I thought it was beans. Then I thought it might be olives, because they make sense, but they're kind of furry (as in visual texture--not physical). If they were beans, I'd think that was sauce/starch. Is it caponata? Or an olive salad with really thick/cold dressing? It's a broccoli floret, right? At first I thought dollop of pesto, but that sounded like it would taste weird. I'm stumped!

    Bookmark   August 15, 2014 at 1:47PM
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If we're making bets, I go for three bean chili and the broccoli.

I made bread using the Panko type recipe just to put tomato on/in. It is a fine crumb but super white bread; basicly a solid version of 'wonderbread' that prevents the mayo from sinking thru. I was always familiar with BLTs but until moving to North Carolina didn't know about the concept of only one appropriately large slice of tomato with mayo in a sandwich. They don't mind soggy down here.

    Bookmark   August 15, 2014 at 3:18PM
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A few days ago on another thread about beans being tough if cooked with salt and acidic ingredients, even cooked for over 10 hours.

So I did a test. I cooked beans with both salt and vinegar in a pressure cooker. In less than an hour the beans were cooked very soft, some too soft. Those are beans from that test, topped with a little brocolli floret.


    Bookmark   August 16, 2014 at 7:14AM
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Aha! Beans because there were beans! I can relate.

Thanks for the info on the beans. I just raise the temperature, but pressure works! If they're too soft, mash em 'up and fry 'em. :)

    Bookmark   August 16, 2014 at 1:00PM
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