two ideas I borrow from Joanne! Polenta is like the quick, easy version of mashed potatoes, great as a base for stew-y like dishes.
When I made the decision to cook my way through Live to Cook, it was with the hopes that I would become more confident in cooking and trying meat and seafood. I had honestly, wholeheartedly planned on making short ribs and pork belly, clams and red snapper... but eventually I just couldn't do it. I'm sure Chef Symon wouldn't appreciate my braised tofu in place of his beefy short ribs, but that's what cooking it all about, taking recipes and changing them to suit your personal tastes. I'm sorry, Chef Symon, but I'm not.
I'm not sorry because this dish was delicious! I had no idea what I was going to do for this week's selection by Joanne because obviously short ribs were out. I was going to just make the pickled green tomatoes, but then I read her description of the delicious sauce and I knew I couldn't skip it. I have to say that while this book hasn't expanded my meat horizons, it has definitely taught me how to pickle just about anything, and for that I'm grateful! I just wish I had known about this recipe earlier in the summer when my dogs knocked millions of green tomatoes off the vines. I just threw them in the compost pile!