New Recipe (to me!)
Aug. 14, 2014 8:23 pm
Updated: Sep. 3, 2014 12:17 am
Yesterday's "food section" of the paper had a recipe/article that caught my eye. Forgive me that I've forgotten the name of the local chef who supplied the recipe, but what's more important is that I was introduced to "Panzanella." I just happened to
have about a quarter loaf of crusty bread that was hard as a rock, and I had the tomatoes/cuke that the recipe called for. I did have to do a couple substitutions, however, when I made this for dinner today! I had no fresh basil or oregano, so I used dry,
adding it to the dressing (red wine vinegar, olive oil, salt/pepper) some hours before mealtime, which I tasted and just KNEW that we'd not like it, and was forced to add sugar to make a sweet/sour version. I've also learned a few things about putting this
salad together, which I will make notes about before I make it again!
This chef roasts his dry bread after tossing with a little oil, which made total sense to me, as personally, I enjoy "crunch" in my food! Also, as directed, I didn't toss the salad until about 10 mins before mealtime, and did add a bit of water to the bread.
Even at that, the bread was soggy by serving time, and I'm sure will be mostly disintegrated by tomorrow (if not already!)
So, will I make this again? Most certainly! I'll reduce the amount of dressing per amount of veg's. Again, I will not toss it with the dressing until just before serving, cutting the vinegar by half, skip the water, and only making what I think we'll eat
that meal! I'm sure fresh herbs would make a difference, but alas... The recipe also called for red/purple onion, which I didn't have, so I chopped a shallot rather than using yellow onion.
The flavors are great (with added sugar,) but between the vinegar and tomato, the acid bothered my stomach (an odd happening!) Of course, I'd never reshearched this dish, as I simply had never heard of it before, and lo and behold, there's a bunch of recipes
here at a/r (big surprise!?) So, I will experiment with the recipe I have, and any here that sound good, and go from there!
Tomorrow's adventure - Grilled Romain Lettuce! This one should be really interesting, as my romaine is rather aged and near useless in a salad!
Till next time, be well, cook CRAZY!