Panzanella Salad
Brittany wrote this on 31 August 2011
Summer is drawing to a close. There. I said it. Sorry to burst your bubble, but regardless of what the temperature is where you live, the start of the school year is a not so subtle signal that the long days of water skiing and sunscreen are all but over. For me, even though my daughter started school two weeks ago, Labor Day weekend will always be my cut off. In Minnesota, Labor Day is the last day of the State Fair and school, inevitably, always began the next day. Also, you may think I am crazy, but the temp drops and it gets significantly cooler on the same day. Even though I now live in central IL, I just keep mentally telling myself I have just a few days left before I pull out my turtle necks.
That was a figure of speech, by the way. I haven’t worn a turtle neck since junior high…
In honor of the end of summer, I have a few recipes for you that use up the last of the in season produce. The one I am giving you today is so fresh and flavorful and…well…gorgeous, that you can’t help but devour it. So even if it is only 55 degrees at your house, you can still make this, close your eyes, and pretend that you are still at the cabin by the lake.
Panzanella salad, from what I have learned, is an Italian peasant dish. They are usually comprised of dried out leftover bread, tomatoes, and whatever vegetables from the garden you can come up with. This version is a bit less random and with the addition of feta, it is definitely Mediterranean. Some panzanella salads rely soley on the juices of the tomatoes, a drizzle of olive oil, and some salt and pepper to dress the whole thing, but this one has an actual dressing to toss it with. My point is, is there are flavors in this that you just aren’t fond of, then skip it. As long as there is bread and tomatoes, you can add whatever you like or happen to have on hand. Heck! Tomatoes, bread, maybe some garlic, olive oil and salt and pepper and nothing else would be pretty fantastic on its own! Those are my favorite ingredients anyway!
One Year Ago: Dippin’ Biscuits
Panzanella Salad
Adapted from Ina Garten
This dish is obviously beautiful, but the picture does not do the flavor justice. The light vinaigrette pulls all the flavors together and the result is so absolutely addicting, I have yet to ever have leftovers. It is a wonderful addition to just about any menu and can stand alone as a light lunch or supper. It goes great with Grilled Yogurt Chicken and makes it a full meal.
1 small french baguette, cut into 1 inch cubes
olive oil
salt and pepper
1 hothouse cucumber, cubed *see note
2 large tomatoes, cubed
2 bell peppers, cubed (1 yellow and 1 red is pretty)
1/2 purple onion, sliced into quarter rounds
4 oz block of feta, diced
Vinaigrette:
2 cloves minced garlic
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 c red wine vinegar
1/2 c olive oil
salt and pepper
Toss the bread cubes with a drizzle of olive oil and some salt and pepper and toast on a sheet pan in a 375 degree oven until golden brown, about 15 minutes. Cool. Mix all ingredients of the vinaigrette together and set aside until ready-can be made several hours ahead of time. 20 minutes before you want to serve it, toss all ingredients together with the dressing. Toss every ten minutes or so and serve.
*Note: Hothouse, or English, cucumbers, have a thinner skin and don’t need to be peeled or scored. The are skinnier that regular cucumbers and come shrink wrapped in plastic to protect them. They also have less seeds. If you can’t find them, or just want to use a regular cucumber that is just fine. Just peel it and maybe scoop out the center a bit so it is easier to eat and digest.
Caramelized Onion Dip
Brittany wrote this on 28 August 2011
It has been kind of crazy at my house this last week. Suffice to say that work, school, and the health of all parties involved lead up to one big vacuum of time. Not to mention that we are presently trying to pack for a family trip; quite the task in itself with two small children involved.
Not to worry! I haven’t forgotten you! And to prove my loyalty to the dozen or so people that read this I am posting a recipe that I absolutely cannot live without. I have no idea what I did before I started making this four or five years ago. Did I serve people jarred salsa? Crackers and spray cheese? (That was a joke-I have NEVER and will NEVER serve people spray cheese.) I really have no idea. It is hard to remember a time before…wait for it….Caramelized Onion Dip. Now, from past experience, I figure right now you are doing one of two things. Your eyebrows either shot up to your hairline and you salivated a bit, thinking to yourself “Oooooo! That sounds good!” or you have already moved on and are currently checking your Facebook status. I hope it is scenario number one because you will totally be thanking me later.
It is kind of hard to describe this dip. It is exceptionally creamy, as you can tell from the above pic, but the flavor is so simply yummy it is hard to stop eating it. It isn’t salty or heavy. It is a bit sweet though from the onions that have been cooked until they are golden and carmely. The result is sort of a classic dip, but so much better than you thought it would be. The onion flavor is so mild, most people don’t even know that is what the main ingredient is! You can count on this being an absolute hit no matter where or when you serve it. See?! Now. Aren’t you glad you didn’t leave and go check Facebook? Caramelized Onion Dip
Recipe from Ina Garten
This dip lasts for a day or two so it is the perfect appetizer or first course to make the night before you need it. The onions take a little time, but not a lot of attention. Very easy to do when you are checking emails, doing dishes, or making phone calls.
2 large yellow onions
3 T butter-unsalted
3 T olive oil
salt
pinch of cayenne pepper
4 ounces (1/2 pkg) cream cheese
1/2 c mayo
1/2 c sour cream
Cut the onions in half and then slice in to thin half-rounds. Caramelize the onions in the butter and oil with a sprinkling of salt and a shake of cayenne. Do this over medium low to low heat. The onions should sizzle a bit, but not brown. You want them to slowly get translucent and then start to take on a carmel color. This will take about a half hour. Just give them a stir every few minutes, making sure they aren’t too hot. When they are done, turn off the heat and set aside to cool to room temp. Meanwhile, in a medium bowl combine the last three ingredients until smooth. Fold in the onions. Keep chilled until ready to serve and take it out to soften a bit 10 minutes before you eat it. This is fantastic with crusty slices of french baguette. In fact, that is the only way I serve it, but I am told it is good with potato chips as well.
Chocolate Zucchini Bread
Brittany wrote this on 23 August 2011
Just a quick entry to pass this recipe along. So here it is! I promised you a recipe for Chocolate Zucchini bread, and this gal delivers. Yes, this tastes a lot like cake, but because it is baked in a loaf pan and very much resembles the other zucchini bread recipes you have seen-but with chocolate-I am calling it a bread. Feel free to use this excuse to justify eating it for breakfast…”But its bread! Practically health food!”
In other news, I found my recipe for double dark chocolate tea bread. This is a very good thing…
In case you are looking for other ways to use up your zucchini, some of these might help. Try Earth Bread, Zucchini & Corn with Basil, Vegetables with Pasta, and Shepherd’s Pie. And don’t forget to try the One Year Ago recipe. So mouthwatering! One Year Ago: Tortellini W/Shrimp, Zucchini, and Tomato Cream Sauce
Chocolate Zucchini Bread
This bread tastes even better the next day. It also freezes beautifully so go ahead and make a double batch to use up even more zucchini. Cool the loaves completely and seal in a freezer bag.
1 c flour
1 c white whole wheat flour or whole wheat flour
1/3 c cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
3 eggs
1 1/4 c sugar
3/4 c unsweetened applesauce
1/4 c canola oil
1 tsp vanilla
2 c grated zucchini (about 1 medium)
3/4 c chopped walnuts, toasted (optional)
Whisk dry ingredients together in a large bowl. In a smaller bowl whisk together the eggs, sugar, applesauce, oil, and vanilla. Add the wet ingredients to the dry and carefully combine with a wooden spoon or spatula. Fold in zucchini and walnuts, if using. Divide batter evenly among two, 8 inch loaf pans that have been sprayed. Smooth out the tops and bake at 325 for 50-60 minutes, or until center is dry and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes then turn out onto a cooling rack.