After brunch at Pastis with Melissa, Kim and Emma. Moments after this was taken, we rounded a corner and ran into Parisa and Tim.
Photo
A perfect October Sunday morning in the Meatpacking District, on my way to meet Melissa, Kim and Emma for brunch at Pastis.
The finished product, served alongside Chicken Marsala (Kendrick’s favorite).
FRIED GREEN TOMATOES
Thickly slice green tomatoes and season with salt; let sit about 10 minutes. Dredge slices first in buttermilk, and then in cornmeal. Heat approximately 2 tablespoons of olive oil in a frying pan (make sure the oil is quite hot) and fry for 4-6 minutes on each side, or until browned. If the pan gets dry, just add more olive oil.
Recipe courtesy of Susie from Cherry Lane Farms
All you need to make fried green tomatoes: some lovely, fresh green tomatoes, a bowl of buttermilk, a bowl of cornmeal, some salt, some olive oil, and a frying pan.
