County Tres Leche

Yee haw! This is a good way to end a meal, have a snack, or simply enjoy a new cultural twist on a classic treat.

Mahasti presented The Tomato Head’s recipe for “Country Tres Leche” on WBIR this weekend. What makes it country? The recipe is based upon The Tomato Head’s “Best Biscuits” recipe, instead of the traditional lady fingers or sponge cake. Give it a whirl and let us know what you think.

The Tomato Head’s Country Tres Leche

(aka, Biscuits soaked in three milks topped with blackberry compote and cream)

For Milk Soaked Biscuits:

 

1 cup sweetened condensed milk

1 cup evaporated milk

1 cup heavy cream

1 tsp ground cinnamon

1/8 tsp ground clove

6 – 8 day-old biscuits

In a small bowl mix together condensed milk, evaporated milk, heavy cream, cinnamon, and clove.

Place biscuits in an 8 X 11 baking dish.  Pour 1 ½ cups of the milk mixture over the biscuits and allow biscuits to soak for 2 hours or overnight.

Preheat oven to 375 degrees.  Bake milk soaked biscuits for 20 minutes until heated through.

For Blackberry Compote:

 

1 lb fresh or frozen blackberries

1/3 cup sugar

Place blackberries and sugar in a small saucepan over medium heat.  Cook mixture just until sugar has completely dissolved.  Remove from heat and set aside.

To Serve:

 

Place each biscuit on a plate.  Pour ¼ cup of the remaining milk mixture over each biscuit, followed by ¼ cup of heavy cream and 1/3 cup of blackberry compote.  Serve immediately.

The Tomato Head’s Fried Green Tomatoes

The South in the summer? Friend green tomatoes. The two things are synonymous and equally loved. Mahasti’s sharing The Tomato Head’s recipe for fried green tomatoes and both the Maryville and Knoxville restaurants will be serving them today as an appetizer accompanied by a honey mustard dressing.

Tomato Head’s Fried Green Tomatoes

1.5 pounds green tomatoes
2/3 cup cornmeal
1.5 tsp salt
1/4 tsp cayenne pepper
2/3 cup buttermilk
2 cups vegetable oil for frying
1 cup all purpose flour for dusting

Cut the ends off the tomatoes and slice into ¼ inch thick slices. Place the tomatoes on a paper towel lined baking sheet, in a single layer. Cover the tomatoes with more paper towels and let sit for 20 minutes.

Place cornmeal in blender with salt and cayenne pepper and process until fine. Fill 3 small bowls one with cornmeal mixture, one with flour and one with buttermilk.

After 20 minutes move tomatoes to dry paper towel, cover with more paper towels and press dry. Heat the oil in a large cast iron skillet over medium heat. Dip the tomatoes in flour, then buttermilk and then in the cornmeal mixture. Fry the tomatoes in the hot oil, 3-4 at a time for 2-3 minutes per side, or until golden brown. Drain on a wire rack.

Serve as a side dish or with honey mustard dressing as an appetizer.

Tomato Head’s Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries

Every holiday needs a little something special cooked up to celebrate. Father’s Day is no exception. With the season presenting berries of all flavors, Mahasti prepared another memorable dessert for The Tomato Head. You can give this recipe a whirl at home and present it to your favorite fella or come to either the Maryville or Knoxville restaunt today. We’ll be serving it at both locations. Happy Father’s Day!

Tomato Head’s Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries

2.25 cups all purpose flour

1.25 cups granulated sugar

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 stick butter, cut into small pieces

1.5 tsp vanilla extract

1 cup buttermilk

4 egg whites

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, sugar, salt, baking powder, and baking soda.  Place dry ingredients in the bowl of an electric mixer.  Mix the ingredients with a paddle attachment on low speed.  Gradually add the butter and mix until the mixture resembles sand.  (if you don’t have a mixer you can do this with a biscuit cutter).  Mix together the buttermilk, vanilla and egg whites and gradually add the wet ingredients to the dry ingredients.  Beat the mixture on medium high speed for 1 minute ( or with a wooden spoon until well mixed)

Pour batter into a parchment lined 9 X 13 baking pan.  Bake in the middle of the oven for 30 – 35 minutes or until a toothpick inserted into the center comes out clean.  Allow the cake to cool in the pan for 10 minutes.  Remove the cake to a cooling rack and allow the cake to come to room temperature before serving.

Whipped Cream

1 cup heavy cream

1 Tbsp confectioners sugar

1 tsp vanilla

Place all the ingredients in the bowl of a stand mixer with a whisk attachment.  Beat until whipped cream is the consistency you desire.  ( If you don’t have a mixer this can be done with a whisk.)

Cut the cake into desired size pieces and serve with fresh whipped cream, sliced strawberries and fresh blueberries.

June’s Featured Art at The Tomato Head

June 3rd—also known as a First Friday in downtown Knoxville–will be the last opportunity to view “Astonishing Tales of Perilous Adventure,” a mixed-media exhibit featuring the work of six artists from Work Horse Collective. After June 3rd the exhibit will move to the Maryville Tomato Head location where it will be on display through July 3rd.

New at the Knoxville location this month will be photography from The Boys and Girls Club of the Tennessee Valley. Images featured were produced through the ImageMakers photography program of The Club. The program encourages youth to learn and practice black-and-white, color, digital, and alternative process photography. All are invited to view the photo exhibit, on display through July 2nd.

Tomato Head’s Red Velvet Cake for Your Mama!

Mahasti presented the recipe for The Tomato Head’s Red Velvet Cake on WBIR this morning. Mother’s Day is tomorrow…got a gift, yet? Making something for mama is always a fine idea, and a red velvet cake says “I love you” slice after slice. If you’re just not a baker or comfy in the kitchen, consider bringing your mater to The Tomato Head’s brunch. We’ll be serving on Sunday from 10am – 3pm. After 3pm we’ll shift service to our regular menu. Happy Mother’s Day!

Tomato Head’s Red Velvet Cake

2.5 cups all purpose flour
¾ tsp baking soda
¼ cup Dutch process cocoa
½ tsp. salt
1.25 cup sugar
1.5 cup vegetable oil
1 cup buttermilk
2 eggs
1 Tbsp red food coloring
1 tsp cider vinegar
1.5 Tbsp vanilla

Preheat oven to 350 degrees.

Line the bottom of a 9 X 13 pan with parchment paper, grease the sides, and set aside.

Into a medium bowl sift flour, baking soda, cocoa, and salt. Place eggs in another medium bowl and beat lightly with a whisk. Add oil, buttermilk, food coloring, vinegar, and vanilla. Whisk to incorporate the ingredients. Add the sugar to the wet ingredients and mix well. Add wet ingredients to dry ingredients. Whisk well until all the flour is incorporated. Pour the batter into prepared pan. Bake for 20 – 25 minutes or until toothpick inserted into the center of the cake comes out clean.

Allow cake to cool in pan. Flip the cake out of pan onto a cooling rack. Peel parchment paper off bottom. Re-flip cake back onto a cutting board. Dust the top with powdered sugar. Cut into desired size squares. Serve with a side of whipped cream or vanilla ice cream.

Tour de Blount

You know we like bikes.

Do you know about the Tour de Blount?

2011 marks the 20th anniversary of this beautiful and challenging ride. To celebrate this milestone in the Tour de Blount’s history, the event will move to downtown Maryville with a start at the Blount County Courthouse.

Race packet pick up will be held on Friday, May 13, with the race taking place on Saturday, May 14. We’ll be posting more info about The Tomato Head’s involvement and support of the event, but until then, if you like to ride, join the Tour!

Bike ride registration/info

Tour de Blount on Facebook

April Art Brings Terri Yeatts, Nicholas Hankins

April’s featured artists will be Terri Yeatts and Nicholas Hankins.

Terri Yeatts work will be on display at the downtown Knoxville Tomato Head location, from April 2nd through May 6th, 2011.

Artist Statement: I use paint like a writer uses words, making this the main source of communication between the artist and the viewer.

The two subject matters that capture my interest the most are buildings and crows. I have been painting crows for several years now and my interest in them was sparked by my observation of their daily lives, mainly how they interacted with each other and other birds. I decided to do a little research and in doing so I discovered I was not alone in my interest with their behavior. I found that they are not only tool users but they have relationships much like humans. My paintings of crows depict a whimsical view of a highly misunderstood subject matter.

The buildings I paint appear to have a child-like approach. I prefer to focus on the simplicity and innocence of the subject matter and I am intrigued with their structures.

~

Nicholas Hankins will be on view at the Maryville Tomato Head, 211 West Broadway, from April 3rd through May 7th, 2011.

The Tomato Head’s Baked Beans

Along with Dogwood Arts Festival, the Covenant Health Knoxville Marathon, and East Tennessee pollen, nothing tells you springtime is really here like eating outside. And with those picnics, spontaneous backyard gatherings, and the like, comes some traditional favorite, fun foods. By now, you’ve probably heard about Hot Dog Mondays at The Tomato Head, and our recipe for Baked Beans is a perfect complement for serving hot dogs at home.

Mahasti presented this recipe on WBIR this morning, and also shared a great dog assembly–chopped lettuce, baked beans, cheddar and daikon slaw. We’re not offering it in the restaurants today, but we will be featuring it on Monday, for Hot Dog Mondays. Even better, when you order up your dog on Monday, know that you’re not only eating well, but doing good at the same time. For the remainder of April, and potentially longer, we’ll be donating 10% of our Monday sales to Japan Relief efforts (Doctors Without Borders and UNICEF).

So, give these Baked Beans a try in your own kitchen, and come Monday, swing by and try ’em on our Hot Dog special. We promise they’ll make your Monday much, much better. Woof!

Tomato Head’s Baked Beans

3 cups navy beans, looked and soaked overnight
1 cup onion, diced
1 cup ketchup
1 Tbsp light brown sugar
½ cup molasses
2 cups tomato sauce
1 tsp salt
1 Tbsp Chipotle Tabasco sauce, optional

Drain and rinse the beans. Place the beans in a large pot with 2 inches of water to cover and cook over medium heat for 30 – 40 minutes, or until soft.

Preheat oven to 350 degrees.

Once again drain the beans. Place the beans in a large bowl. Add the remaining ingredients and stir together until well mixed. Pour the beans into a 3 quart casserole dish. Bake for 1 hour.

© 2016 The Tomato Head Site by: Robin Easter Design