Tomato Head’s Honey Glazed Turnips and Greens

Mahasti’s most recent appearance on WBIR had her using a seasonal vegetable widely available at most Knoxville area farmers’ markets – turnips. For this recipe, Mahasti bought her turnips from Mountain Meadows Farm in Norris, TN. (Be sure to stop by their booth at the Market Square Farmers’ Market before it closes for the season on November 23.)

The popular root vegetable is a good source of calcium, vitamin C and potassium while being very low in saturated fat and cholesterol. By keeping the greens, you’ll retain the nutrition found in them such as vitamin A, vitamin K and beta carotene.

While popular in many fall soups and crock pots, Mahasti decided to create an enjoyable side dish that might accompany a grilled cheese sandwich and a cup of soup on a cold day. The next time your family needs an excellent side dish, think TURNIPS!

4 cups turnip root, diced

4-6 cups turnip greens and stems, cut into ½ inch strips

¾ cup onion, diced

¼ cup oil

¼ cup honey

4 Tbl cider vinegar

1 tsp salt

¼ tsp black pepper

Turnips usually come in a bunch of 3 or 4 turnips with greens attached – one bunch should yield the above measurements.

Cut turnip greens from bulbs, keeping the stems. Cut the greens from the stems. Wash the stems, and roots under running cold water. Wash the greens by submerging them in a large bowl of water, removing to a colander and repeating as necessary until no sand or dirt remains in your bowl after lifting the greens out.

Heat the oil in a large cast iron skillet over medium heat. Add onions and sauté for 2 minutes. Add diced turnip root and stems. Stir the vegetables, then pat them into a single layer and cover the skillet with a large lid. Turn the heat down to medium low and leave the turnips undisturbed and covered for 5 minutes. Remove the lid, stir and repeat the process above leaving the turnips covered for another 5 minutes.

Remove lid, add honey, vinegar, salt and black pepper. Increase heat to high – stirring only once or twice. Cook turnips for another 5 minutes. Add the greens, stirring to wilt the greens then leave turnips undisturbed until all of the moisture has evaporated and been absorbed into the vegetables.

Serve hot or at room temperature as a side dish.

Mahasti's Fall Turnip Recipe

Turnips found at the Market Square Farmers’ Market from Mountain Meadows Farm and Colvin Family Farm.

Hummus in Knoxville. The good kind.

BREAKING HUMMUS UPDATE

Whole Foods Market on Papermill Drive carries your favorite chickpea now!

The Local Butcher Shop & Market closed this spring but the folks at The Market in Maryville and Horn of Plenty Marketplace now carry our hummus. Stop in today and let ’em know how much you love a spicy chickpea.

Hummus Update:

We’re excited to announce that our hummus is available in a second location in Maryville at The Local Butcher Shop and Market.

BREAKING HUMMUS NEWS: Two new Kroger locations have been added this week. Chickpeas go BOOM! at 380 S. Illinois Avenue in the Atomic City and we’re slowly pushing Sabra out of the hummus game at 4409 Chapman Highway.

Viva la chickpeas! Some of you have inquired via Facebook where can you find Tomato Head hummus in Knoxville. You’ll find it in ten locations in Knox County and at the Kroger in Maryville. Look for it in the deli section with the other spreads. It’s vegan and gluten free!

Tomato Head’s Sopes with Chorizo, Cheese and Pickled Onion

The next time you’re traveling in Mexico and want to experience traditional cuisine, we suggest seeking out Sopes. They may be found in the food stalls of Ciudad Juarez or in sophisticated restaurants throughout Mexico City.

If you’re not looking to travel that far or you don’t want to settle for a cheap imitation that caters to American taste buds by covering everything in a ton of cheese, try this recipe that Mahasti created. The pickled onions really pull the dish together and are a great complement to the chorizo.

The recipe for the dough allows you to create small appetizers and a light snack, or one can make them into something larger and use them as a main course.

For the Sopes:

1 cup Masa Harina

¾ tsp baking powder

¾ tsp salt

½ cup plus 3 Tbs boiling water

2 egg yolk

1.25 cup Shredded Monterey Jack cheese

Preheat Oven to 350 degrees.

Place Masa Harina, baking powder and salt in a large bowl, and mix until combined.  Pour boiling water over masa.  Mix the Masa with a wooden spoon, until no dry Masa remains in bowl.  You may have to add a little more water.  Allow mixture to cool enough to handle.

Lightly beat egg yolks and pour over Masa mixture.  Add cheese and with your hands work the Masa into a smooth soft dough.

Divide the dough into 6 – 8 pieces depending on the size you would like to serve.   Roll each piece into a smooth ball.  Flatten the balls out with the palm of your hand.

Line a cookie sheet with parchment.  Lightly grease the parchment paper.  Place the flattened dough on the prepared sheet.  With your fingers work up the edges of the dough and flatten the centers.

Bake the Sopes in preheated oven for 15 minutes – or just until the edges start to brown.  Remove Sopes from oven and set aside.  Sopes can be covered with Saran wrap and refrigerated overnight.

Pickled Onion:

 

1 Large Red Onion, sliced into strips

1 cup Cider Vinegar

¾ tsp. Salt

1 tsp Sugar

1 tsp Cinnamon

Place all ingredients except onions in a small saucepan and bring to boil.  Place onions in a small bowl and pour hot liquid over onions.  Allow onions to rest at room temperature for 15 – 20 minutes.  Drain onions and refrigerate.  Pickled onions can be kept in the refrigerator for 4-5 days.

 

To Assemble and Serve:

Shredded Monterey Jack

Cooked chorizo

Chopped Lettuce

Sliced Radishes

Sour Cream

Pickled onions

Your favorite Salsa

Top the sopes with Chorizo and Cheese – return the sopes to the oven and heat until Cheese has Melted and is starting to brown.  If you refrigerated your sopes overnight – allow sopes to bake until warmed through.

Place Chopped lettuce on a plate – top with heated sope.  Top with radishes, pickled onion, salsa and sour cream.

Serves 6 – 8

June Artist Announcement

Recent works by Evelyn Forester will be on view at the downtown Knoxville Tomato Head Restaurant from June 2 through July 6, 2012.

Artist Statement:

Primary Bruises

New Paintings by Evelyn Forester

Evelyn does not like to disclose much information about her past.  She comes from a very wealthy family.  She does not get along with her mother or father although she corresponds with her mother by mail once every three months.  She especially does not get along with her twin sisters.  According to Evelyn, “They continue to live at home and sponge off of father’s money.”

Evelyn decided to pursue life (and art) on her own – without assistance from her family.  She travels the country (and abroad when possible) staying with friends, new and old.

In April of 2011 Evelyn met the wife of Knoxville artist Amos Oaks. Their friendship was instant and the family hosted her month long stay here.  Amos was asked to display paintings at Tomato Head but saw this as a perfect opportunity to expose the community to Evelyn’s heartfelt paintings.

Her work is somewhat stark, but speaking with Evelyn about it will quickly cue you to her vast knowledge of art history and how she applies it. These pieces are haunted with bittersweet flavor.

Tomato Head’s Chicken Enchiladas

Comfort food can take many shapes. In the winter time, comfort foods tend to be warming and rich, as well as easy to make. Tomato Head’s Chicken Enchiladas fit the description.

Mahasti presented the restaurant’s recipe on WBIR this morning. But if you missed it, it’s here for you to give it a whirl. Or, even easier, order your own plate of enchiladas at either the Maryville or Knoxville restaurant today.

Tomato Head’s Chicken Enchiladas
For the Chicken:

1 lb boneless, skinless chicken breast
1/3 cup oil
½ large onion, largely diced
8 cups of water
1 Tbl salt

To Assemble the Enchiladas:

1 -16 oz jar Frontera enchilada sauce
8 – corn tortillas
½ lb shredded Monterey Jack cheese
sour cream
chopped onion

Heat the oil, in a medium pot over medium heat. Add onion and sauté until translucent. Add chicken breast, water and salt. Increase heat to high, when water starts to boil, reduce heat to low and allow chicken to simmer for 20 minutes until done.

Preheat oven to 400 degrees.

Remove the chicken from the broth and allow the chicken to cool until it is cool enough to handle. Shred the chicken by pulling it apart. Set aside.

Pour 1/3 of the jar of enchilada sauce into the bottom of an 8 X 11 baking dish. Arrange 3 or 4 corn tortillas on your work surface. Place approximately ¼ – 1/3 cup chicken on each tortilla followed by ¼ cup of shredded cheese. Roll the tortillas up to form cylinders. Place the tortillas seam side down. Repeat the process until all the tortillas have been filled and place in the baking dish.

Pour the remaining sauce over the rolled tortillas, making sure they are covered entirely. Sprinkle any remaining cheese on top of the sauce. Bake the enchiladas for 20 minutes – or until the cheese melts and the sauce is starting to bubble.

Remove the dish from the oven. Top with Sour Cream and chopped onion.

Serve immediately.

Serves 4.

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

Mahasti presented this “good morning” recipe on WBIR Saturday, December 17th. Did you catch it? If not, the full recipe is posted below and, even better, both the Knoxville and Maryville restaurants will be serving these delights throughout Sunday brunch. Enjoy!

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp sugar
½ tsp cinnamon
5 Tbl chilled butter, cut into small pieces
¾ cup chilled buttermilk
1/3 cup brown sugar

Measure flour, baking powder, baking soda, salt, sugar, and cinnamon into a medium bowl. Add chilled butter and work into flour with fingertips or a pastry cutter until the butter resembles small beads. Add buttermilk and work flour into buttermilk until you have a soft dough. Turn dough no more than 10 times. Gather into a ball. With a rolling pin, roll out the ball of dough, on a lightly floured surface, to a thickness of 1/2 inch. Scatter half of the brown sugar in the center of the biscuit dough. Fold one edge of the dough onto the sugared area. Scatter the remaining brown sugar onto the area that you just folded over. Fold the non-brown sugared area onto the newly covered brown sugar area. Gently lift the dough up and scatter a little more flour under the dough. Roll the dough back out to a thickness of 1”. Cut the biscuits out with a round biscuit cutter. Gather up any remaining dough into a ball and repeat, flattening and cutting the biscuits. Place the cut biscuits on a parchment lined cookie sheet.

Bake in a 450 degree oven for 12 minutes or until golden brown.

For the Caramel Sauce
1 cup packed light brown sugar
½ cup orange juice
½ stick butter

Place all the ingredients for the sauce in a medium size saucepan over medium heat. Bring the mixture to a boil. Keep warm while biscuits are cooking.

To Serve

Heavy Cream

Pour a small amount of heavy cream onto a plate, if serving individually, or on a platter if serving family style. Place biscuits on top of cream. Pour caramel sauce over biscuits and serve immediately.

Makes 8 – 10 biscuits depending on the size of your cutter.

The Tomato Head’s Pecan Pie

‘Tis the season for pies and cakes and sweet things of all varieties. Mahasti presented The Tomato Head’s recipe for Pecan Pie on WBIR this morning and mm mm mm. We want a piece now, and we can have one (and so can you)…pecan pie is on the menu at both the Knoxville and Maryville locations today.

Tomato Head’s Pecan Pie

1 (9 inch) prepared pie crust
1 cup maple syrup
1 cup packed light brown sugar
½ cup heavy cream
1 Tbl molasses
4 Tbl unsalted butter, cut into small pieces
½ tsp salt
6 large egg yolks, lightly beaten
1.5 cups pecan pieces

Heat oven to 450 degrees.

Over medium heat in a large saucepan, heat together maple syrup, brown sugar, heavy cream and molasses until sugar dissolves and mixture starts to bubble. Remove mixture from heat, add butter and stir until the butter has melted. Allow mixture to cool for 5 minutes. Whisking constantly, whisk in the eggs until they are well incorporated.

Fill pie crust with pecans, pour syrup mixture over pecans. Place the pie in the oven and immediately turn the heat down to 425. Bake the pie for 45 – 50 minutes or until the filling is set and center jiggles just slightly.

Allow pie to cool for 3 – 4 hours before cutting and serving with fresh whipped cream.

Gluten-free Pizza Crust Now Available

Starting on August 30th, The Tomato Head restaurants began offering a new option for pizzas to lunch, dinner and brunch customers–a gluten-free crust.

For years, small numbers of customers have asked for a gluten-free option. That number has increased over the last few years, with more individuals seeking gluten-free foods for dietary adjustments, as well as persons diagnosed with Celiac Disease (an autoimmune disease that interferes with the absorption of nutrients from foods).

After testing several options, the restaurant selected Rudi’s brand gluten-free pizza crust for its taste and availability. Several recipe experiments were conducted to make the specialty crust in-house, but in the end, Rudi’s was the top choice.

Mahasti, Scott and the whole Tomato Head crew are very glad to be able to offer a consistent and reliable option for customers who need, or simply want, a gluten-free crust.

“Pizza is a comfort food for a lot of people, in addition to simply being delicious and good,” says Mahasti. “We’re making it possible for those needing a gluten-free option to enjoy that comfort food again.”

What’s Inside

The crust contains water, rice flour, corn starch, tapioca, dextrin, eggs, sugar, salt, xanthan gum, baking powder, guar gum, canola oil, and rice extract. Patrons ordering the gluten-free crust can get a personal-size pizza and select the toppings of their choice. Soy cheese is also available, as many persons diagnosed with Celiac Disease, or requiring a gluten-free diet, are also lactose intolerant.

Order Up!

A personal-size cheese pizza with gluten-free crust is $9.55 plus tax, or $11.75 plus tax with soy-cheese. A wide variety of toppings can be added for an additional charge.

Special Handling

Although The Tomato Head is not a gluten-free environment and trace amounts of flour may be present on the gluten-free pizza, every effort is made during the preparation and baking of the gluten-free pizzas to ensure there is no direct contact with flour, including the use of a separate pizza cutter for the gluten-free pizzas.

Art for September

“Artifacts, Artscapes and Organics,” an exhibit of photographs by Terri Swaggerty, will be on view at the Knoxville Tomato Head
Restaurant, 12 Market Square, from September 3rd through September 30th, 2011.

Swaggerty says, “This exhibit is a collection of eclectic images with an overall southern flavor. It’s a photographic art journal of the past 18
months. All I had to do was look… to find art… around every corner.”

At The Tomato Head Maryville, an exhibit of Jarrod Justice’s will be on view from September 4th through October 1st, 2011.

© 2016 The Tomato Head Site by: Robin Easter Design