Holiday Gift Cards!

One of the tastiest gifts you can give this holiday season or really anytime of the year are Tomato Head gift cards. They come in $10, 20, 30, 40, 50 and 100 amounts. Order online at http://thetomatohead.com/shop/ or stop by either location and purchase them at the bakery counter.

Happy Holidays!

Tomato Head gift cards

Flour Head Bakery Holiday Pies

Let us take care of dessert this holiday season. Mahasti has created three delicious versions of classic Christmas pies – Lakeview Farm sweet potato, apple, and pecan. Each tasty pie is 9″and only $29.50. Vegan versions of each pie are available, too! Pies will be ready for pick up on December 23 and 24.

Please call Market Square at 637-4067 or the Gallery at 584-1075, or stop by the bakery counter at either location to place your order today. Orders are due by Sunday, December 21.

Sweet Potato Pie

Holiday Cookies

Give the gift of great taste this holiday season with our Gingersnap and Peppermint Crackle cookies. Order at the bakery counters located at each Tomato Head location with 24 hours advance notice.

Cookie bags of 8 ($9.75), small cookie box of 16 ($17.95), and a large cookie box of 24 ($25.75) are available.

MARKET SQUARE

T 865-637-4067

THE GALLERY

T 865-584-1075

Holiday Cookies 2015

 

Flour Head Bakery’s Sweet Potato Pie

The snow this morning was, as snow goes in the south, beautiful and disappointing. Regardless, even the smallest of a flurry shower can bring a stillness to the morning; one that I would love to fill with a cup of hot tea and a sweet bite for breakfast by the window. The early winter months can be so dreary with grey skies, biting wind, and early sunsets. I am no doctor, but I think having a healthy dose of sweets at any time of the day is good for one’s health this time of year. Which is why I’m going to share one of my favorite Tomato Head recipes with you: Flour Head Bakery’s Sweet Potato Pie.

First of all, you’ll need the ingredients:

1 ¼ cup sweet potato, baked, peeled and mashed

¾ cup sour cream

1/3 cup whole milk

3 egg yolk

1/3 cup packed light brown sugar

½ tsp cinnamon

¼ tsp nutmeg

1/8 tsp salt

1 – 9inch prepared pie crust

Next, you need to prepare the crust. Preheat your oven to 350 degrees. Using the tines of a fork, prick the bottom of the pie shell. Then line the shell with parchment paper and place pie weights inside of the shell. Place into the oven and bake for 10 minutes. Take the crust out of the oven and set it aside to cool. Wait to remove the weights until the crust has cooled. Reduce the temperature of your oven to 325 degrees.

Now place the mashed sweet potatoes in a bowl large enough to mix in. Add the sour cream along with the milk and whisk until smoothly even. Add the yolks and whisk again so that everything comes together. Add the remaining ingredients in any order you choose, then whisk until everything is well mixed.

Pour your concoction into the pie crust and bake at 325 degrees for approximately 45-50 minutes. Look for the center to seem set. If you have a temperature measuring device, make sure the filling reaches 170 degrees. That will be your sign that it is ready to come out of the oven. Remove the pie from the oven, and allow it to cool. Warning: it will be difficult to refrain from diving right into the pie, but for your taste buds’ sake, wait for the pie to not be piping hot.

Sweet potato pie is best served at room temperature, and in my humble opinion, by a window in the morning or with friends in the evening.

Sweet Potato Pie

Tomato Head’s Apple Chutney and Cheddar Grilled Cheese on Flour Head Bakery Cranberry Almond Bread

For Apple Chutney:

½ cup Oil

1 cup onion, diced

3 medium Granny Smith Apples (about 4 cups), sliced

1 Tbl Jalapeno, minced

2 Tbl cilantro, chopped

¼ cup sugar

2 cup Orange Juice

1 cup Raisins

1 tsp Salt

1 tsp Cumin, ground

2 tsp Curry Powder

½ tsp Ginger, ground

½ tsp Coriander, ground

1/8 tsp cinnamon, ground

¼ cup vinegar

Heat oil in a large skillet over medium heat. Add onion and saute until translucent. Add apples, jalapeno, and cilantro and saute 1-2 minutes longer. Add orange juice. Bring mixture to boil, then reduce heat to medium low.

Add remaining ingredients.  drop heat to low and stir frequently for 45 minutes to 1 hour, or until mixture thickens.

To Assemble Grilled Cheese:

Heat a large cast iron skillet on medium heat.

Generously butter an even number of slices of bread. Place the slices butter down on a parchment lined baking pan. Top ½ of the slices of bread with a generous portion of chutney, some thinly sliced green apples, one slice of Monterey Jack cheese, and one slice or a generous sprinkle of shredded cheddar cheese. Place a piece of buttered bread, butter side up (facing you) on top of each of the assembled pieces of bread.

Grill the sandwiches in the preheated cast iron skillet. 1 or 2 at a time until lightly browned, flipping as necessary, on both sides until cheese has melted.

October Loving Spoonful Fundraisers for Childhelp Tennessee

Loving Spoonful fundraisers raise awareness of child abuse in East Tennessee

Join us each Tuesday in October as we host fundraisers to support victims of child abuse.  A portion of the proceeds from all food and drink sales generated during lunch and dinner at both Tomato Head locations goes directly to Childhelp Tennessee.

“Childhelp is thrilled to be partnering with our Friends the Tomato Head this October, said Hugh Nystrom, Director of Childhelp Tennessee. “I know Mahasti and Scott are committed to making Knoxville a safer place for children and we are grateful for their support.”

In 2013, Childhelp Tennessee investigated 1370 allegations of child abuse. By providing all services necessary to investigate abuse under one roof, they reduce secondary trauma to the child producing more reliable cases against the perpetrator so the child never has to experience abuse again.

“One of our target areas for Loving Spoonful partnerships is groups that work with children. Childhelp Tennessee provides crucial services to children who desperately need those services,” said Scott Partin, co-owner of The Tomato Head. “Because of the professionalism, thoughtfulness and thoroughness of the Childhelp program many kids have the chance to recover from terrible situations. We are honored to help on that process in any way we can.”

For more information or interviews, please contact Hugh Nystrom, Childhelp Tennessee Director, at 865-637-1753 and hnystrom@childhelp.org, or Michael Kuczmarski, The Tomato Head’s Marketing Director, at marketing@thetomatohead.com and 865-850-2318.

About Childhelp Tennessee

Since 1995, Childhelp’s East Tennessee Chapter, with the help of several community members and organizations, has served as an advocate for frightened and fragile victims of child abuse and neglect through two primary programs – the Children’s Center of East Tennessee and the Childhelp Foster Family Agency of East Tennessee. The Children’s Center provides all the services necessary to treat and investigate child abuse under one roof – medical personnel, law enforcement, child protection investigators and mental health professionals. The Childhelp Foster Family Agency of East Tennessee provides case management, foster homes and foster-to-adoption placements for children who are in the state foster care system. The program has been recognized as having one of the highest adoption percentages of any agency in the state of Tennessee.

Tomato Head’s Tex Mex Featherbed Eggs

6 cups cooked cornbread from your favorite cornbread recipe

4 Green Onions, sliced

1 Poblano Pepper, cored and diced

1 ½ cups Andouille Sausage, sliced

2 cups Shredded Cheddar

2.25 cups Milk

3 Large Eggs

1 tsp Salt

And additional 1.5 cups of shredded Cheddar for topping

Dice or tear the cornbread into 1 inch pieces and place in a large bowl.  In another small bowl mix the milk with the eggs and salt.

Add sliced green onions, diced poblano, Andouille sausage and cheddar to the cornbread and toss well to mix. Pour the milk mixture over the cornbread mixture and toss until all the cornbread is covered and absorbing some of the milk.

Pour the cornbread mixture into a 2 quart greased baking dish or cast iron skillet. Top with another 1.5 cups of shredded cheddar. Place a piece of Saran wrap directly on top of the cheese and then place a pan the same size as the one you used on top of the saran wrap, and weight it down ( you can place a few cans or some items from your fridge on top). Leave the eggs refrigerated overnight.

The next morning, remove the weights and the Saran wrap. Place the eggs in a 350 degree oven and bake for 20 – 25 minutes until top is browning and an instant read thermometer register 160 degrees.

Let the eggs cool down for about 5 minutes before serving.

Flour Head Bakery’s Appalachian Trail Mix Cookies

Each week in Metro Pulse, contributor Benjamin Pounds explores often overlooked trails located outside of the Great Smoky Mountain National Park. Quite a few are around an hour’s drive from Knoxville making sure you spend more time on foot exploring abandoned farmlands or admiring mountain views than being trapped in the gridlock that sometimes overwhelms a trip to the Smokies.

Whether headed west to the Black Mountain section of the Cumberland Trail or north on I-75 to Cove Lake State Park in Cumberland County, it’s important to bring food that travels well and doesn’t add too much weight to your pack.

While out on the trail, Mahasti’s Appalachian Trail Mix Cookies are the added sweetness (white chocolate chips!) and crunchiness (Flour Head Bakery Honey Almond Granola!) your hike needs.

Take these cookies on your next outdoor adventure and share photos of your gang on Instagram with us. We’d love to see the satisfied faces after a few hours in the woods.

FHB Honey Almond Granola is available at both Tomato Head locations as well as Butler and Bailey Market, Kroger Bearden, and Three Rivers Market.

1 stick unsalted butter

½ cup granulated sugar

½ cup light brown sugar

1 egg

1 tsp vanilla

1 ¼ cup all purpose flour

1 tsp cinnamon

¼ tsp salt

1 tsp baking powder

½ tsp baking soda

2  cups Flour Head Bakery Honey Almond Granola *

1 cup dried cranberries

½ cup white chocolate chips

In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugars. Add the egg and vanilla and beat until smooth.

In another bowl mix together the flour with cinnamon, salt, baking powder and baking soda. Add the dry ingredients to the creamed butter and mix well until everything is well combined.

Add the granola, dried cranberries and the white chocolate chips. Mix the batter until the ingredients are mixed in well.

Drop the dough by the tablespoonful onto a parchment lined baking sheet, leaving 1-½ inches between each ball.

Bake the cookies in a 350 degree oven for 12 – 14 minutes or until they are golden brown around the edges. Remove from the oven, and allow the cookies to cool.

Tomato Head’s Summer Zucchini and Poblano Soup

If you’ve spent anytime at the Market Square Farmers’ Market over the past few weekends, you’ve noticed an abundance of summer squash. This simple recipe for Mahasti’s Summer Zucchini & Poblano Soup is a great alternative to preparing zucchini the traditional summer way – standing over a hot grill.

Incorporating poblano peppers adds a slightly sweet and earthy flavorful without overwhelming your taste buds with lots of heat. In case you missed her cooking segment on WBIR last Saturday, we’ve shared Mahasti’s on our blog so grab some local homegrown squash on your next shopping trip and give this recipe a spin in the comfort of your kitchen.

Enjoy!

¼ cup olive oil

1 medium onion, peeled and diced

2 large garlic cloves

1 large poblano pepper, cored, seeded and sliced

5 medium zucchini, ends removed

4 cups water

1 bunch cilantro

2 tsp salt

Peel and dice onion and set aside. Peel garlic, roughly chop and set aside. Rinse pepper, cut down the middle, remove stem and seeds, and cut into 1inch strips and set aside. Remove the ends off all of the zucchini. Cut 4 of the zucchini into 1inch rounds and set aside. Shred the remaining zucchini and set aside separately.

Remove about 1/2 inch off the bottom of the cilantro stems. Place the cilantro in a large bowl of cold water, swish around, and then lift the cilantro out of the water. Repeat the wash process with fresh water until there is no dirt left in the bottom of your bowl when you remove the cilantro. Roughly chop the cilantro and set aside.

Heat oil in a large pot over medium heat. Add onion and garlic and sauté until onions are translucent. Add zucchini, pepper and water. Bring the soup to boil, and cook for 15 minutes. Remove from heat. Add cilantro and salt and blend with an immersion blender until soup is smooth. If using an upright blender, wait for soup to come to room temperature before blending to avoid burning yourself.

After soup is blended add the shredded zucchini. If you used an immersion blender soup will be ready to serve immediately. If you cooled your soup in order to use an upright blender, the soup can be re-heated after you add the shredded zucchini.

Serve with Flour Head Bakery bread and enjoy.

Serves 8- 10

WBIR Tomato Head Summer Zucchini Pablano Soup Recipe

© 2016 The Tomato Head Site by: Robin Easter Design