Deep South Dining

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Malcolm and Carol have been skillet buddies for a long while and share their love of food, culture, and tomatoes with yall today.

Heirloom Tomato Tart from Williams Sonoma

For the crust

• 1½ cups (7½ oz/235 g) all-purpose flour
• ½ cup (2½ oz/75 g) cornmeal
• 1 tsp sugar
• 1¼ tsp salt
• ½ cup (4 oz/125 g) cold unsalted butter, cut into cubes
• ⅓ cup (80 ml) plus 1 tbsp ice water
• 3 tbsp olive oil

For the filling

• 2 lb (1 kg) regular and cherry heirloom tomatoes 
• 1 tbsp olive oil
• 4 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 ear corn, husk and silk removed, and kernels cut 
• off the cob 
• 1 tbsp thinly sliced fresh basil, plus basil leaves for garnish
• Salt and freshly ground pepper 
• 2 oz (60 g) Gruyère cheese, shredded
• 2 tbsp grated Parmesan cheese
• 1 large egg yolk whisked with 1 tbsp whole milk

To make the crust, in a food processor, combine the flour, cornmeal, sugar, and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until evenly distributed but large chunks of butter remain visible. In a measuring cup, whisk together the ice water and olive oil. Gradually add the ice-water mixture to the flour mixture, pulsing just until the dough begins to hold together but small chunks of butter are still visible. Turn the dough out onto a piece of plastic wrap and press into a rough 4-by-8-inch (10-by-20-cm) rectangle. Cover with the plastic wrap and refrigerate until well chilled, at least 1 hour or up to 1 day. 

Preheat the oven to 375°F (190°C). 

Core the regular tomatoes and cut crosswise into thick slices about ⅓ inch 

(9 mm) thick. Cut cherry tomatoes in half. Place the slices in a single layer on several layers of paper towels, cover with another paper towel, and let drain. 

Meanwhile, in a frying pan, warm the olive oil over medium-low heat. Add the green onions and garlic and cook, stirring occasionally, until softened, about 2 minutes. Add the corn kernels and cook, stirring occasionally, for 30 seconds. Remove from the heat, stir in the basil, and season to taste with salt and pepper. Let cool. 

Place a 15-inch (38-cm) square of parchment paper on a work surface. Transfer the dough to the parchment and roll out into a 9-by-14-inch (23-by-35-cm) rectangle. Slide the parchment with the dough onto a baking sheet. Spread the corn mixture over the dough, leaving a 2-inch (5-cm) uncovered border. Sprinkle the Gruyère and Parmesan evenly over the corn. Arrange the tomato slices in an even layer over the cheeses. Lift the edges of the dough and fold them over the filling, leaving the center uncovered. Brush the edges of the dough with the egg mixture. 

Bake until the crust is golden and the tomato juices are bubbling, 35–40 minutes. Scatter basil leaves over the tart, cut into slices, and serve warm. Serves 4 to 6.

From Williams-Sonoma

Tomato Pie

(Estus Kea – Bay St. Louis, MS)

• 6-8 Ripe tomatoes
• 16 Basil leaves chopped
• 2 Bunches green onions chopped (green & white parts)
• 1 Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)
• 1 ½ cups Mozzarella, shredded
• 1 ½ cups Sharp Cheddar, shredded
• 1 ½ cups Mayonnaise
• 1 tsp Cayenne

10-inch pie dish

Preheat oven to 350 degrees

1. Slice tomatoes and let them drain for an hour or two on a rack. Sprinkle each with Kosher salt and ground pepper (moderate on the salt).
2. Put a layer of tomatoes on the pre-baked crust. Sprinkle a third of basil and a third of onions over tomatoes. Repeat twice.
3. Mix cayenne into mayonnaise in a large bowl. Add the cheese and mix well. Top tomatoes with the cheese mixture. DO NOT SPREAD. Pat the mixture on top of the pie with your hands and make sure it seals along the edge.

Bake for 30 minutes (Estus likes to put the broiler on for the last minute to toast the cheese)

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What would the kitchen be without the incredible edible egg? As a dish by itself or as an ingredient the egg is in just about everything, from your baked goods to your fried rice. We talk with Ryn Laster from the MS Egg Marketing Board about their work and how they spread the message about the edible egg. Also, Malcolm and Carol discuss the best egg cooking and boiling techniques. Anybody up for some oven-fresh hardboiled eggs? Let's eat yall!

(courtesy of American Egg Board)

Ingredients

• 2 Tbsp olive oil
• 3 cups baby spinach
• 1 cup cherry tomatoes, chopped
• 3 Tbsp fresh basil leaves, chiffonade
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 10 large eggs, beaten
• 36 pearls fresh mozzarella
• balsamic glaze, to serve

Directions

1. Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
2. In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
3. Use a ¼ measuring cup to divide the mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
4. Bake 18-23 minutes until eggs are set.
5. Serve with balsamic glaze. Refrigerate leftovers for up to three days.

Recipe Link - https://www.incredibleegg.org/recipes/caprese-egg-muffins/

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Elizabeth Heiskell rejoins Deep South Dining to talk about her latest cookbook, Come On Over!: Southern Delicious for Every Day & Every Occasion. Always ready to chat it up with her good friends Malcolm and Carol, this conversation is a celebration of all the things Elizabeth has done to stay at the top of the culinary ladder from her home in Oxford. Retelling how she and Carol first started together and what it took to put together book number four, Elizabeth also gifted us her delicious tomato pie recipe from the book before running to a book signing in Alabama. Later in the show Malcolm and Carol share what has been happening in their kitchens and the news that barbecue entrepreneur, Eddie Wright is the recipient of a Kingsford’s Preserve the Pit grant.

Show Links:

Virtual Discussion with Lemuria Books - Hosted by Malcolm White and Carol Puckett

Preserve The Pit - Eddie Wright

SERVES 6

I can’t talk tomato pie without telling you the mother of all tomato stories. When my husband, Luke, and I started our vegetable farm, we had a very clear plan: He would grow the vegetables and I would sell them. So Luke planted 10,000 tomato plants, and a few months later I got in our used prison van and headed to Memphis to sell those tomatoes. When I wasn’t out trying to sell the tomatoes, I was cooking up everything I could think of with tomatoes. When I wasn’t dreaming up tomato recipes, I was canning tomatoes. When I wasn’t canning tomatoes, I was drinking vodka . . . straight! (If you have never been faced with 4,000 pounds of tomatoes and no place to take them, then you don’t know real terror.) I was on my porch with a glass of vodka in my hand when Luke walked by and said, “Some people like to add ice and Bloody Mary mix to their vodka, Elizabeth.” And that, good people, is how my company Debutante Farmer Bloody Mary Mix was born.

In addition to Bloody Mary mix, during tomato season I make this pie almost daily. It comes together in a snap and is perfectly portable, and your guests and friends will always leave asking for the recipe.

• 4 heirloom tomatoes, sliced (or any good ripe tomatoes will work; about 4 pounds)
• Salt and pepper
• 10 basil leaves, cut in chiffonade (see Chef Tip, page 79)
• 1 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese
• 4 ounces goat cheese, crumbled (1/2 cup)
• 1 (9-inch) pie crust, fully baked

1.Preheat the oven to 350°F.

2.Place the tomatoes in a colander in the sink and generously salt them. Let them drain for 15 minutes. Remove from the colander and pat dry with paper towels.

3.In a medium bowl, mix the mayonnaise, mozzarella, and parmesan.

4.Layer half the tomatoes and all the basil and goat cheese in the pie crust. Sprinkle with salt and pepper and then finish layering with the rest of the tomatoes. Top with the mayonnaise mixture and spread it evenly, completely covering the tomatoes.

5.Bake until lightly browned, about 20 minutes. Serve immediately.

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