Buttery Soft Pretzels

March 6, 2012 By in 4 Seasons Hors d'oeuvre/Snacks, All Seasonal Recipes, Hors d'oeuvre/Snacks Tags: , , , , 3 Comments

So this is not the lowest calorie snack; however, it is sure great to have on a splurge day any time of the year!  The pretzels are really easy to make and one will completely satisfy any salty cravings. 

BUTTERY SOFT PRETZELS

Ingredients for the Pretzel Dough:

  • 2 1/4 cup unbleached flour
  • 1 cup warm water
  • 1/2 teaspoon Kosher salt
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar

Ingredients for the Pretzel Topping:

  • 1 teaspoon white granulated sugar
  • Kosher salt
  • 1/2 cup warm water
  • 3-4 tablespoons melted butter

Directions:

  1. Preheat oven to 475-500 degrees Fahrenheit.  If your oven is older and/or has a tendency to burn contents easily then reduce the temperature to 450 or 475 degrees Fahrenheit.  Line two baking sheets with either Silpats or grease them.  Set aside.
  2. In a mixer, beat all of the pretzel dough ingredients.  Once all ingredients are combined, knead the dough either with the kneading attachment to your mixer or by hand.  Do so for about 4-5 minutes.  Once the dough reaches a soft, elastic consistency, then put it in a bowl and cover it with plastic wrap.  Place the dough in a warm place and let rise for about 30-32 minutes.
  3. Once the dough has risen, place it on a greased down surface and divide it into 6-8 portions.  Let each dough portion rise on the greased surface for about 6-7 minutes.
  4. While the portions are rising, dissolve 1 teaspoon sugar in 1/2 cup warm water.  Set aside.
  5. Once the dough portions have risen, roll each portion of dough into a rope and twist into a pretzel shape. 
  6. Dip the pretzels in the water-sugar mixture, one at a time, and then sprinkle Kosher salt over them.  Let them rest in a warm place for about 12 minutes.
  7. Place the pretzels in the oven and let bake until they reach a golden brown color on the tops.  WATCH CLOSELY as they bake super fast in such a hot oven!
  8. Once they have baked, drizzle warm, melted butter over them and sprinkle a bit more Kosher salt on them.
  9. Serve the pretzels warm with any dipping sauce of your choosing.
  10. As for storage, the pretzels store well in an airtight Ziploc for a couple days.

Potatoes with Tarragon and Cream

March 5, 2012 By in 4 Seasons Sides, All Seasonal Recipes, Side Dishes Tags: , , , , 2 Comments

This recipe was inspired by an old French recipe that I recently found belonging to my mother.  It’s a wonderfully rich dish and relatively easy to make.

POTATOES WITH TARRAGON AND CREAM

Ingredients:

  • 2 pounds baby yellow potatoes or any other kind of boiling potato of your choosing
  • 3 cups milk (any % of milk that you like)
  • A teaspoon or two of ground nutmeg
  • 2 teaspoons chopped fresh tarragon
  • Salt and pepper to taste
  • 1/2 cup heavy whipping cream

Directions:

  1. Butter a casserole or gratin dish.  Set aside.
  2. Cut the potatoes in thin slices.  Place them in a saucepan over the stove.
  3. Cover the sliced potatoes with the milk in the saucepan and add the nutmeg, tarragon, salt and pepper.
  4. Bring to a simmer.  Depending on the type of saucepan that you are using, it could take up to 10 minutes or so for the mixture to come to a simmer.
  5. Once a simmer is reached, turn off the heat and remove the potatoes from the saucepan and place them in a buttered gratin or casserole dish (large enough so that the potatoes evenly layer the bottom)
  6. Ensure that the milk mixture tastes to your liking and then pour over the potatoes.  Tip:  It’s important to make sure that the milk is covering the potatoes or at least almost fully covering the potatoes.
  7. Place the potatoes in a preheated 375 degree Fahrenheit oven and bake for about 20 to 25 minutes.
  8. Remove the potatoes from the oven and pour the cream over them.
  9. Place the potatoes back into a 450 degree Fahrenheit oven and bake for about 5 to 10 minutes, until the surface is golden brown.
  10. Remove the potatoes from oven and let sit, preferably under a heating lamp, until you are ready to serve them.

Cheesy Lumachine with Truffle Oil

February 13, 2012 By in 4 Seasons Pasta, All Seasonal Recipes, Pasta Tags: , , , 2 Comments

Recently, I thought I would try making a different kind of macaroni and cheese using sophisticated flavors, such as truffle oil.  Truffle oil is relatively inexpensive in comparison to truffles themselves so no need to panic at the thought of having to use those pricey delicacies.  Truffle oil packs so much truffle flavor in it that you will not be disappointed.  It’s a fun recipe to make.  I hope you enjoy!

CHEESY LUMACHINE WITH TRUFFLE OIL

Ingredients:

  • 1 yellow onion (chopped)
  • 1 bay leaf
  • 3 cups milk (I used fat free milk for this recipe, but you can use whatever % milk you like)
  • 16 oz. Lumachine pasta (similar in appearance to elbow macaroni, but shorter and wider)
  • 2 Tablespoons all purpose flour
  • 1 3/4 cup Pecorino Romano cheese (grated)
  • 1/2 cup Gruyere and/or Emanthaler cheese (grated)
  • 1 Tablespoon or so of White Truffle Oil or White Truffle Infused Olive Oil
  • 1/2-3/4cup Bread Crumbs
  • 1/2-3/4 cup Parmigiano Reggiano
  • 2 garlic cloves (minced)
  • Extra Virgin Olive Oil to drizzle

Directions:

  1. Bring water to a boil in pot.  Add Kosher salt and olive oil to water.  Add the Lumachine pasta and cook until pasta is al dente.  Drain pasta in colander.  Once pasta is drained, put it back in the pot and set aside.
  2. In medium saucepan, heat 1 3/4 cup milk, onion and bay leaf until bubbles begin forming around the edges.  Make sure not to boil.  Remove from heat and cover with lid or aluminum foil.  Let sit for 15 minutes.
  3. Strain the infused milk mixture through a colander into a bowl.  Discard the bay leaf and onion.  Put infused milk back into saucepan over medium heat.  Combine remaining 1 1/4 cup milk and flour in a bowl and stir with a whisk until blended.  Stir mixture into infused milk mixture in saucepan.  Bring the mixture to a boil and cook for 1 minute, continuing to stir.  Remove from heat and let sit for a few minutes.  Add Pecorino Romano and Gruyere/Emanthaler cheeses until melted.
  4. Drizzle 1 Tablespoon or so of the truffle oil on the pasta and gently stir, making sure that the oil is incorporated throughout the pasta.  Add the milk-cheese mixture and stir well.
  5. Put the pasta in a medium size casserole dish.
  6. In a separate bowl, mix bread crumbs, Parmigiano Reggiano, and minced garlic together.  Sprinkle mixture over pasta.
  7. Place casserole dish in lower oven rack and broil for 3-4 minutes or until bread crumb mixture lightly browns.
  8. Remove from oven and enjoy!

Adaptation of Truffled Macaroni and Cheese recipe from January/February 2012 Cooking Light magazine

Almond Biscotti

December 31, 2011 By in 4 Seasons Cookies, All Seasonal Recipes Tags: , , , 3 Comments

The first cookies I ever baked on my own were Dom Deluise’s recipe for Anise Cookies (Biscotti) in his cookbook “Eat This…It’ll Make You Feel Better”.  Since then, I have always loved to make biscotti because it is so fun and easy to make.  My recipe for Almond Biscotti is chewier than traditional biscotti because of the addition of almond paste.  If you enjoy almond flavors, this is a must try!

ALMOND BISCOTTI

Ingredients:

  • 1 stick (8 Tablespoons) unsalted butter
  • 1/4 cup white granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla or almond extract
  • 1 (7 oz) box of almond paste
  • 2 cups all purpose flour
  • 1 1/2 or 2 teaspoons baking powder
  • Pinch of Kosher salt

Directions:

  1. Mix the butter (better if softened) and sugar together until creamy.  Mix the eggs and extract into the butter-sugar mixture until thoroughly combined.  Once combined, add the almond paste and mix until fully incorporated.
  2. In a separate bowl, combine the flour, baking powder and salt together.  Once combined, slowly add this mixture to the butter mixture.
  3. Once all ingredients are combined and formed into a dough, mound the dough onto a cookie sheet.  Shape the dough into an oval, leaving the center portion of the dough thickest while tapering out the sides and edges (This will ensure that when the cookies are cut after baking, they come out looking like little half moons).
  4.  Place the cookie sheet in a preheated 350 degree Fahrenheit oven for about 15 minutes or until the dough begins to lightly brown on top.
  5. Once lightly browned, and solid to touch in the center, remove from the oven.  Let sit for a minute or two, then slice them on the diagonal about 1 inch thick.
  6. Arrange the slices on the cookie sheet and bake for an additional 5 minutes at the same temperature.  Remove cookies from oven and let cool on a cooling rack.

Apple Frangipane Tart

November 17, 2011 By in All Seasonal Recipes, Cakes & Tarts, Fall Cakes & Tarts Tags: , , , , 2 Comments

Apples are an autumnal fruit and are at their freshest between August and November.  There are a wide variety of apples out there and they are either on the softer or firmer side.  The best type of apples for baking are firmer varieties, such as Granny Smith, Jonagold and Pippin. Years ago, I found a wonderful recipe for a French apple tart on allrecipes.com.  I made some modifications to that recipe to create what is now my recipe for Apple and Frangipane Tart. I use Granny Smith apples in this recipe as their tartness pairs well with the sweetness of the Frangipane filling.  This tart is incredibly flavorful and very much in the spirit of the fall season.  Enjoy!

Ingredients:

Pastry Crust

  • 1/2 cup salted sweet cream butter
  • 1 1/3 cups all purpose flour
  • A pinch of salt
  • 1 egg yolk
  • A couple of tablespoons of ice water (or however much is needed to hold dough together–you do not want any crumblings)

Frangipane (Almond Cream Filling)

  • 1/2 cup salted sweet cream butter
  • 1/2 cup white granulated sugar
  • 1 egg (beaten prior to incorporation)
  • 1 egg yolk
  • A little over 1/2 cup ground almonds (raw and unsalted)
  • 1 1/2 tablespoons all purpose flour

Topping

  • 2-3 large apples (Granny Smith, Jonagold or Pippin), peeled, cored and thinly sliced
  • White sugar to lightly sprinkle over the top of the apples

Tip:  Keep a bowl of lemon water by the apples as you are slicing them.  Place the apple slices in the bowl of lemon water until they can be arranged on the tart.  This is to prevent the apples from browning prematurely.

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and lightly butter and flour a 10 inch tart pan.
  2. For the pastry crust, mix the butter, flour and salt together in a mixing bowl.  Add the egg yolk and then a couple of tablespoons of ice water until the dough forms into one solid mass (no crumblings).  Wrap up the dough and refrigerate for at least 20 minutes.
  3. For the Frangipane filling, mix the butter and the sugar together until a creamy consistency is reached.  Mix in the egg and the egg yolk until fully incorporated into filling.  Set aside.  Grind the almonds and about 1 1/2 tablespoons all purpose flour in either a food processor or blender until finely ground.  Once ground, mix them into the filling.
  4. For the topping, peel, core and thinly slice 2-3 large apples.  Once the apples are sliced, place them in a bowl of lemon water to prevent them from browning until you arrange them on the tart.
  5. Remove the pastry crust dough from the refrigerator and roll it out with a rolling pin between 2 sheets of parchment paper or on a lightly floured surface.  Roll out dough enough so that it can be pressed nicely into a 10 inch tart pan.  Press the dough into the base and sides of the tart pan and then use a fork to prick the base of the dough so that it does not bubble up when baking.  Refrigerate dough in the tart pan for about 10 to 15 minutes.
  6. To assemble the tart, remove the dough from the refrigerator, then spread the Frangipane filling all over the base.  Arrange the apple slices over the Frangipane filling, overlapping each apple slice, starting from the outside and then working inward.
  7. Place tart in a preheated oven and bake at 400 degrees Fahrenheit for 12-15 minutes. After 12-15 minutes have elapsed, reduce the heat to 350 degrees Fahrenheit and bake for another 10 minutes.  If you notice your tart begin to bubble up in the center, prick it with a wooden stick or the tip of a knife to break any crust bubble(s) that might have formed.  After the tart has baked for 10 minutes at 350 degrees Fahrenheit, sprinkle the top of the tart with some granulated sugar.  Bake for an additional 12 minutes.
  8. Remove the tart from the oven and let it cool on a wire rack.  That tart should be lightly browned on the top and sides.  The tart can remain in the tart pan for about 10 to 15 minutes.  After 1o to 15 minutes have elapsed, remove the tart from the tart pan and let it cool on its own for at least another 1/2 hour.  Slice at your leisure and enjoy!

Buttery Lemon Cookies

November 11, 2011 By in 4 Seasons Cookies, All Seasonal Recipes, Cookies Tags: , , 4 Comments

As lemons are in season year-round, they are a great ingredient to use any time of the year.  In my recipes for buttery lemon cookies, the zest of one lemon is used.  Adding zest, as opposed to lemon juice, perfumes the cookies with a great lemon flavor without adding the tartness that lemon juice would if it were used.  However, if the dough is a bit crumbly, you always have the option to add a bit of lemon juice, as opposed to water, to help hold the dough together.

Ingredients:

  • 1 cup powdered sugar
  • 1 cup salted sweet cream butter
  • Zest of 1 small lemon
  • 2 cups all purpose flour
  • 1 tsp. vanilla extract (optional)–the only drawback about using vanilla extract is that it takes a bit of the lemon flavor away from the cookies

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a mixer, beat zest and butter together until creamy, then slowly add the sugar and combine well.  You have the option to add the vanilla extract at this point.
  3. Add the flour to the butter mixture and incorporate well.
  4. Shape the dough into a flat disc and refrigerate between 1/2-1 hour.
  5. Roll dough out on a lightly floured surface and cut into shapes.
  6. Place dough shapes on a greased cookie sheet and bake at 325 degrees Fahrenheit for about 12-15 minutes, or until cookies begin to lightly brown.
  7. Let cookies cool on wire racks and enjoy!

Pomegranate Salad & Pomegranate Cordial

November 9, 2011 By in All Seasonal Recipes, Beverages, Fall Beverages, Fall Salads, Salads Tags: , 1 Comment

Pomegranates are in season from September through November.  They are at their peak in October-November.  Pomegranates are native to Iran and India and they have been cultivated in the Mediterranean for thousands of years.  In Greece, the pomegranate plays a prominent role in their culture and has since mythological times.  In Greek mythology, the pomegranate is the tempting fruit that Hades, the God of the Underworld, gave the Goddess Persephone so that she would return to live with him in the underworld for six months each year.  In Greek culture today, pomegranates symbolize fertility and good luck so they are often present at Greek weddings and given as housewarming gifts.

In the United States, pomegranates are grown mainly in the west as they grow best in more mild-tempered, dry climates.  Pomegranate fruit are round in shape and are a bit rough looking on the outside.  On the inside, they are filled with little red jewel-like seeds.

Pomegranates are generally used for their juice, but the seeds themselves make great additions to recipes as well.  When working with pomegranates, you want to make sure that you are not wearing your favorite outfit because pomegranate juice will leave major stains if you get anything on your clothing.  If you are de-seeding the pomegranate, a good technique is to do so in a bowl filled with water.  De-seeding the pomegranate under water prevents staining to your hands and you will find that under water the seeds separate more easily from the whitish membrane that surrounds them.  Once separated, the membrane will float to the top and the seeds will float to the bottom of the bowl.  Some people find that some flavor is lost if pomegranates are de-seeded under water, but it is the best option if you want to minimize staining your hands.

My favorite savory pomegranate dish is Fesenjan, an Iranian dish of chicken in a pomegranate and walnut sauce.  I first had this at a restaurant here in Las Vegas called Habib’s, but I have also had it at Paymon’s Mediterranean Cafe.  Both restaurants make equally good Fesenjan.  The pomegranate sauce is slightly sweet and it balances well with the sauteed onion.  I typically do not like walnuts, but in this dish the walnuts are toasted and ground before being added to the sauce so they give it a nice texture and depth.  For those who want to try this dish, it is called “Koresht Fesenjan” on the Habib’s menu and “Fesenjan” on the Paymon’s menu.

As far as pomegranate recipes, I have two that are my tried and true favorites.  The first is my mother’s recipe for Pomegranate Salad that she always makes for Thanksgiving.  The second is my non-alcoholic version of Pomegranate Cordial.

POMEGRANATE SALAD

I have never had a Thanksgiving without this salad.  The primary ingredients are pomegranate seeds, Cool Whip and rasberry gelatine.  Putting in the effort of de-seeding the pomegranates is well worth it because they add so much sweet tanginess and texture to the salad.

Ingredients:

  • Seeds of 3 pomegranates
  • 2 cups Cool Whip
  • 3 ounces softened cream cheese
  • 2 cups cold water
  • 2 cups hot water
  • 1, 6 ounce package of rasberry jello

Directions:

Dissolve jello in the hot water in a large bowl.  Add the cream cheese and the cold water.  Incorporate ingredients well and refrigerate.  When mixture starts to thicken up, fold in the Cool Whip and pomegranate seeds.  Refrigerate overnight in either a mold or a bowl until it becomes firm.

Tip:  Do not substitute regular whipped cream for the Cool Whip.  Cool Whip is the only form of whipped cream that allows for this salad to hold together.

POMEGRANATE CORDIAL

This is my non-alcoholic version of Pomegranate Cordial.  The lime gives this drink a nice little kick!

Ingredients:

  • 2 cups pomegranate juice
  • 2 cups sparkling cider
  • Juice of 1/2 or 1 whole lime

Directions:

Mix ingredients together and refrigerate until well-chilled.  Serve over ice with a slice of lime.

Cranberry Pecan Bread

November 7, 2011 By in All Seasonal Recipes, Breads, Fall Breads Tags: , , 2 Comments

Cranberries are in season from autumn to mid-winter.  Cranberry bogs are typically harvested from early October through early November so October, November and December are the best months to buy fresh cranberries.  Most grocery stores carry fresh cranberries during the holidays, but if your grocery store does not, then you can always order them from a cranberry producer, such as P.J. Cranberries in Cape Cod, Massachusetts.

If you are going to cook or bake with cranberries, it is best to use cranberries that are fresh.  Canned cranberries or canned cranberry sauce cannot substitute for fresh cranberries.  The tartness in the canned varieties is really muted in comparison to the fresh.  When you taste a fresh cranberry, you’ll likely find it to be extremely tart and bitter, but when they are cooked the bitterness disappears and the sweet tartness remains.  Fresh cranberries can be stored in your refrigerator for about one month.

P.J. Cranberries has a wonderful recipe for cranberry bread that comes with purchase of their cranberries and the recipe is also found on their website.  I made it this weekend and it is really great bread!  As I am not a fan of walnuts, I substituted pecans for walnuts, but feel free to use whatever nut you like.

CRANBERRY PECAN BREAD

Ingredients:

  • 2 cups fresh cranberries
  • 1 2/3 cups sugar (white granulated)
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 teaspoons fresh lemon zest
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2-1 cup chopped pecans
  • 4 teaspoons baking powder
  • 1 teaspoon salt

Directions:

  1. Heat oven to 350 degrees Fahrenheit.  Grease 2 loaf pans.
  2. In a large bowl, mix cranberries, sugar, oil, milk, lemon zest, vanilla and eggs.  Once incorporated, stir in flour, baking powder and salt.  Then stir in the pecans.  Mix ingredients until well-combined.
  3. Pour batter into the two greased loaf pans and put into the preheated 350 degree Fahrenheit oven and bake for about 50 to 60 minutes.
  4. Once the loaves are removed from the oven, let them cool in the pans for about 10 to 15 minutes.  Then, with a cake spatula, gently loosen the sides of the loaves and remove them from the pans.  Let them finish cooling on a cooling rack.  Then slice and enjoy!

Pumpkin Pie Cookies

October 10, 2011 By in All Seasonal Recipes, Cookies, Fall Cookies Tags: 8 Comments

As pumpkin season begins the latter part of September, now is a great time to use this fruit in your cooking or baking activities.  The pumpkin is a member of the squash family and although it is often considered a vegetable, it is actually a fruit.  The pumpkin fruit is low in calories and is a wonderful source of potassium and Vitamin A.  Pumpkins vary in size from small to large to gigantic, as can be seen in the photo above.  My brother snapped this photo of an enormous pumpkin in the bed of a pickup when he was driving one day.  I had to post it!  It requires a good amount of time and energy to grow pumpkins and even more to grow pumpkins of such an enormous size as in this photo.  Larger varieties of pumpkins are not too great to cook with as they generally do not have much flavor and as they have a tendency to be rather stringy.  Smaller pumpkins are much better to use for baking, cooking and roasting.

The only time during the year that I cook or bake with pumpkin is in October.  I have found that pumpkin makes a wonderful base for a soup and it is a wonderful ingredient to use in desserts.  My favorite sweet recipes to make with pumpkin are Paula Deen’s recipe for Gooey Pumpkin Butter Cakes and my recipe for Pumpkin Pie Cookies.  Paula Deen’s recipe for Gooey Pumpkin Butter Cakes was introduced to me by my sister-in-law.  It is a must try recipe and it can be found in the recipe library of Foodnetwork.com.  My recipe for Pumpkin Pie Cookies is a good recipe to try as well, if you like pumpkin.  It makes for very light and moist cookies.  Due to their moistness, these cookies should be stored in air tight containers and should be eaten within a week after baking.  My recipe calls for canned solid-pack pumpkin so roasting and de-seeding a fresh pumpkin is not necessary, although you can definitely do so if you have the time and energy.

PUMPKIN PIE COOKIES

Ingredients:

  • 2 eggs
  • 2, 15 oz. cans solid-pack pumpkin, such as Libby’s brand
  • 1 cup vegetable oil
  • 3 1/2 tsp vanilla extract
  • 1 1/2 tbsp sour cream
  • 3 cups sugar
  • 5 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 1/4 tsp allspice
  • 1/2 tsp ginger (optional)
  • 1 1/2-2 tsp salt
  • 12 oz milk chocolate chips
  • 1 cup chopped pecans

Directions:

  1. In a mixing bowl, combine the oil and the sugar together.  Slowly add the eggs and beat until well incorporated.  Set aside.
  2. Sift the flour, baking powder, baking soda, nutmeg, cinnamon, allspice and salt together.
  3. In stages, add the flour mixture to the oil-sugar mixture, then add the 1 1/2 tbsps sour cream to the mixture.  Combine well.
  4. Fold in the nuts, chocolate chips and vanilla extract.
  5. With an ice cream scoop, drop the dough balls onto either a greased cookie sheet or a cookie sheet lined with a Silpat.
  6. Bake in the preheated 350 degree Fahrenheit oven for 10 to 13 minutes.  Watch the cookies closely as the baking times may vary depending on your oven.  The cookies should feel firm, yet spongy to touch when done.

Panzanella Salad

September 23, 2011 By in All Seasonal Recipes, Salads, Summer Salads Tags: , , , , , 2 Comments

The tomato season begins in the summer and generally ends in early autumn. Thus, as the tomato season is nearing a close I wanted to highlight this fine fruit before autumn swings into full gear.

My fondness for tomatoes first began in my childhood with the tomatoes that my grandmother grew in her garden.  During summer visits, the tomatoes that my grandmother grew and the recipes that she made with them were wonderful treats and are now wonderful memories.  After growing up with my grandmother’s tomatoes, I oftentimes find it difficult to buy tomatoes from the grocery store as they have a tendency to be flavorless.  As such, I generally try to buy my tomatoes from people who grow their own.  I was in luck during a recent trip to Cape Cod, Massachusetts visiting family.  During this trip, I found a fruit and vegetable stand in the township of Barnstable where the vendor was selling fresh tomatoes from his garden.  Naturally, I bought some and carried them with me back home.  I am happy to report that these tomatoes were great!  They were full of flavor and they met my expectations as to what a homegrown tomato should taste like—sweet, solidly fleshed and not too acidic.

When I got home, I used the majority of the tomatoes in my recipe for Panzanella Salad. The main ingredients in this salad are bread, tomatoes, basil and onion, but you can add or eliminate any ingredient, depending on your taste.  The most important thing is that it tastes good to you!

PANZANELLA SALAD

Ingredients:

  • 1/2 loaf of Italian bread (I prefer Pugliese bread–you can purchase Pugliese bread at Costco)
  • 1/2  cup-1 cup torn basil leaves (I like to tear up the basil leaves for this salad rather than chop them–it looks prettier)
  • 1/2 cup chopped red onion
  • 1-2 cloves garlic (finely chopped)
  • 1 large tomato (Beefsteak and Globe tomatoes work really well; however, if you use a smaller variety of tomato, such as a pear or plum tomato, make sure that you use at least 3 or 4 for this recipe, due to their small size)
  • Parmigiano Reggiano (at least 1/2 cup, grated)
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut 1/2 loaf of Italian bread into bite size cubes and spread them out on a cookie sheet.  Set aside.
  3. Finely chop 1 or 2 cloves of garlic and incorporate with olive oil in a medium size saucepan set over medium heat.  Put at least enough olive oil in the saucepan so that the entire base of it is well-coated.  Gently stir the garlic in the olive oil for a minute, making sure not to burn the garlic.
  4. After a minute of stirring the olive oil and garlic together, remove this mixture from the heat and pour it over the bread cubes on the cookie sheet.  Make sure that each bread cube is coated in the olive oil mixture.
  5. Grate some Parmigiano Reggiano over the bread cubes.  I generally grate at least 1/2 cup.
  6. Toast the coated bread cubes on the cookie sheet in the preheated 350 degree Fahrenheit oven.  Watch carefully so that they do not burn.  I have found that it generally takes 4 minutes to get the bread cubes nice and toasted.
  7. Once you have removed the slightly browned, toasted bread cubes from the oven,  remove them from the cookie sheet and put them in a large mixing bowl.  Set aside.
  8. Chop up the tomato and onion and put them in the bowl with the toasted bread.
  9. Tear the basil leaves over the salad and mix all of the ingredients together.
  10. Dress with more olive oil, if needed, and add salt and pepper to taste.  Mix the ingredients again to ensure full incorporation.
  11. Put the salad in a serving dish of your choosing and finish it off with some more Parmigiano Reggiano grated over the top.
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