So it may not be tomato season just yet, but I could not resist using them when I saw a recipe in The New Brooklyn Cookbook Adam gifted me as a souvenir of our time there. This book is fantastic…it highlights all the restaurants that helped put Brooklyn on the foodie map. So many of our favorites are featured with recipes of some of their house specialties….from the rabbit at Al Di La to the fried goat cheese salad at Rosewater…the memories of delicious dishes brings tears to my eyes!
And after using Ici’s dish as an inspiration, I will now have to visit this Fort Greene restaurant on my next visit to Brooklyn. The next time you are in a tizzy wondering what on earth you are going to make for your vegetarian dinner guests, try this recipe and prepare to wow even the biggest carnivores in your group. It’s the perfect way to showcase all of spring and summers fantastic vegetables!
Pan Fried Tomatoes topped with Goat Cheese and Lima Bean Succotash (Adapted from The New Brooklyn Cookbook)
1/4 cup skim milk
1 cup whole wheat flour
2 cups panko bread crumbs
3 large tomatoes, sliced about 1/2 inch thick
1/4 cup fresh basil plus 1 tbsp chopped basil
3 tbsp olive oil
1 tbsp butter
kernels from 3 ears of fresh corn
1 cup frozen lima beans, microwaved according to package instructions
1/2 large red onion, diced
1 red pepper, diced
1/4 cup goat cheese mixed with 1 – 2 tbsp buttermilk until spreadable
salt and pepper
Beat the eggs and milk in a bowl and place the flour and panko in two separate bowls. Dip each tomato slice in the flour, then egg, and then panko and set aside until ready to cook
In a food processor or small blender, mix 1/4 cup basil leaves with the 1 tbsp olive oil and puree. Set aside
Heat two tbsp olive oil in a large frying pan and pan-fry the tomatoes in batches until golden brown on both sides. Season with salt and pepper. Keep warm in an oven at about 250 degrees.
Heat the butter in the pan over medium-high heat until bubbly. Add the corn, lima beans, onion, and bell pepper and saute until the corn is cooked, about 5 minutes. Stir in the chopped basil and salt and pepper.
Spread the goat cheese mixture on the tomato slices. Spread a spoonful of the basil puree onto each plate (serves about 4 people) and spoon the succotash on top. Then lay three slices of fried tomatoes on each plate.