Saturday, August 1, 2009

Getting Husky

More Fun with Husk Tomatoes!

As mentioned in a previous post, the husk tomato tastes sweet like a ripe cherry. These bursting little spheres are a bite-sized conundrum. Imagine a tomato that lacks that characteristic bitter flavor that makes a tomato a tomato and that pretty much sums up how one of these little suckers tastes.

Now, these delicious morsels are divine by themselves, but D and I have inquisitive foodie minds. So we decided to experiment with them -- by adding cheese... and, then, baking them like turnovers.

D dashed across the street to grab the missing ingredient: frozen puff pastry. But, we were foiled at the get-go.

Originally, the plan was to bake the husk tomatoes in puff pastry. (Yum.) But, alas, our bodega's limited frozen dessert selection forced us to settle for the next best thing: Pillsbury Grands Biscuits.

I separated the biscuits as per the directions. But, the pre-cut proportions were too thick. Our poor little tomatoes would be swallowed in dough. So, we improvised. I divided the "Grands" once again, length-wise. Now, we'd have twice as many biscuits.
(Score! Left-overs for tomorrow's breakfast!)

Then, we rolled the mozzarella slices around the little yellow-green orbs and added salt and pepper to taste. We plopped each bundle onto its designated mini-Grand. Then, baked according to the directions on the obliterated air-sealed Pillsbury tube.

Approximately twenty minutes later:

Husk Tomato & Mozzarella Popovers!