Panzanella (Italian Bread Salad)

Panzanella

(Italian Bread Salad)

(4 servings)

Ingredients:

6 cups Rustic Bread (your choice), cut into no bigger than 1 inch cubes

1/8 cup Extra Virgin Olive Oil

2 very large Fresh Tomatoes, seeded and cut into no bigger than 1 inch cubes

½ tsp. Salt

½ cup Extra Virgin Olive Oil

¼ cup Red Wine Vinegar

 ½ tsp. Black Pepper

1 large Cucumber, peeled, seeded and cubed

1 small Red Onion, medium chop

¼ cup Fresh Basil, chopped

To taste Salt and Black Pepper

Directions:

In a large bowl, toss the bread cubes with the 1/8 cup oil and spread out on a sheet pan.  Place in a pre-heated 400 degree oven for 15 minutes being sure to stir halfway through the time.  Remove from the oven and set aside to cool.  Using the same large bowl, toss the tomatoes and salt together than place in strainer and let drip back into the large bowl for about 15 minutes.  When the time is up on tomatoes set them aside, whisk the oil, vinegar and tomato juices together in the large bowl.  Now add the cooled bread cubes and toss.  Let this stand for 10 minutes or so occasionally re-tossing.  Add the tomato, cucumber, onion and basil to bowl and toss again.  Taste for seasoning and adjust with salt and pepper before serving.

Note:               I like red onion but you could use a large shallot instead.  The salad doesn’t call for any cheese but some nice fresh grated cheese could add another dimension.

Ideas for Future Efforts

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Caprese Salad (Tomato, Mozzarella & Basil)

Caprese Salad

(Tomato, Mozzarella & Basil)

(4 servings)

Ingredients:

2 large Fresh Tomatoes

8 oz. Fresh Mozzarella Cheese

8 leaves Fresh Basil

2 tbsp. Balsamic Vinegar

1 tbsp. Extra Virgin Olive Oil

To taste Salt & Black Pepper

Directions:

Core and chop tomatoes into ½ inch pieces and place in a large bowl.  Cube the cheese into ½ inch pieces and add to the tomatoes.  Place the basil leaves on top each other laid out and then roll them up like a cigarette.  Cut the basil into thin slices (called Chiffonade) and add to tomato cheese mixture.  Whisk together the vinegar and oil then add to bowl and toss well.  Taste and season the salad with salt and pepper just before serving.

Note:               You can also just slice the tomatoes and cheese into ¼ to ½ inch slices.  Then alternate them on a platter before sprinkling with the basil.  Salt and pepper the platter before drizzling with the vinegar/oil mixture.

Note:               If you want to be real fancy and serve as individual salads, place the slices stacked on top of each other.  Start with a tomato slice, a little salt & pepper, drizzle of vinegar/oil mixture and then a slice of cheese.  Repeat several times using a tomato about the size of the cheese slice.  Sprinkle with the basil and top with some more of the vinegar/oil mixture and serve.

Note:               I will, on occasion, just use the balsamic vinegar and skip the olive oil.  Many others will just use the olive oil.  It’s up to you and your taste.

Ideas for Future Efforts

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BLT Panini

BLT Panini

(2 servings)

Ingredients:

4 slices Bread (your choice-see note)

3 tbsp. Mayonnaise

1 very large Heirloom Tomato (or your favorite), sliced ½ inch thick

6-12 slices Cooked Thick Smoked Bacon (depends on how much you like bacon)

¼ head Iceberg Lettuce, large pieces separated

Directions:

Spread the mayonnaise over one side of each piece of bread.  Top two of the bread slices equally with the cooked bacon.  Place the tomato slices on top of the bacon, again equally.  Layer the lettuce over the tomatoes and finally top with other two slices of bread, mayo side down.  Place the assembled sandwiches on the bottom ribbed grill plate of a Panini grill that has been pre-heated to high.  Close the top lid of press on sandwiches and cook for 2 to 4 minutes or until bread has browned nicely.  Remove sandwiches from press, slice in half diagonally and serve.

Note:               I like using hearty potato bread for my BLTs but pick something interesting for favor.  Panera’s Bread makes great 3-cheese bread that would be wonderful for a BLT.

Note:               If you like cheese, try using a good sharp cheddar on this sandwich.

Ideas for Future Efforts

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Fresh Tomatoes are in Season

First, let me thank everyone that helped me break the 9,000 hits mark on this blog.  The Americans and Russians were the biggest help, but again thanks to all.

One other reminder as my publisher reminded me.  My cookbook is now available as an e-book to download at my website, Barry Beacom.  They are just $9.99 US dollars

In the United States, Tomatoes are popping up everywhere.  We're in the height of the season and there is nothing better than fresh tomatoes from the garden.  Starting sometime in July and going through August, my favorite dinnertime meal is a good BLT (Bacon, Lettuce & Tomato) sandwich with corn on the cob.  The two just make a great paring in my mind.

But when tomatoes are plentiful, more than BLTs come to mind.  There are so many recipes that fresh picked tomatoes improve this time of year over store bought ones during the winter.

One of the usual late summer tasks I will miss this summer is making Salsa with my friend, Howard.  Because we moved 6 1/2 hours north in June, Howard will be doing it on his own this summer.  Last summer we made about 30 gallons before a storm wiped out 1/2 our tomato crop.  We were shooting for 50 gallons last summer.  I believe Howard planned more tomatoes this summer and so I feel for him as he works alone.

Did I mention that the Salsa we made is the best ever?  The recipe for this Salsa is in my cookbook, More Than Your First Cookbook.  It is called "Candee's Canned Salsa" and it is a slightly sweet salsa and you can adjust the kick.

In the cookbook, the salsa recipe shows how to "Can" it.  However, I have tried it and the recipe works well frozen too.  The canning process requires boiling jars filled with the salsa in a water bath.  Many of you may not have the equipment, so that is why I tried freezing it.  You cut the recipe in half or smaller and just refrigerate it too.  Once you try it, the salsa won't last long in the refrigerator.

If you have more than you can eat before they go bad, freeze them.  All you have to do is wash, core and cut into quarters before putting them in a zip-lock freezer bag of an appropriate size.  Squeeze the excess air out of the bag and lay them flat in the freezer.  When you thaw the bags there will be a fair amount of liquid.  You can drain it off or use leave it depending on how you plan to use the tomatoes.  The skins come off easy after they are thawed if you want to remove them.

In case you didn't know, the tomato is actually a fruit although everyone treats it as a vegetable.  The tomato is also very good for you.  Dietitians push it for help in controlling cholesterol and weight lost.  It is high in fiber, minerals and vitamins plus antioxidants.  Three of the big ones are vitamins A and C and potassium.

Tomatoes come in different sizes, shapes and colors.  So be adventurous and try them all.  I've never found a bad tasting tomato.  As I stated earlier, tomorrow is a recipe for a BLT Panini.  Thursday is a Caprese Salad that uses tomatoes, fresh mozzarella and basil.  On Friday, I have a recipe for Panzanella which is a tomato and bread salad.
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And for all of you Italian and Mediterranean folks, tomatoes didn't originate in Europe.  The Spanish explorers brought them back from Central America where the Aztecs first cultivated the tomato.  Have a good time with your tomatoes.

Eggplant Parmesan

Eggplant Parmesan

(4-6 servings)

Ingredients:

1 large (4 ½” X 9”), ½ inch slices lengthwise (6 slices)

3 large Fresh Eggs, beaten

2 cups Panko Bread Crumbs

2 tbsp. Extra Virgin Olive Oil

25 oz. jar Pasta Sauce (your favorite)

1 cup Shredded Mozzarella Cheese

½ cup Grated Parmesan Cheese

Directions:

Place a sheet pan/baking sheet in the oven on the middle shelf.  Turn oven on to 375 degrees and let pre-heat.  While oven is heating, place the beaten eggs and bread crumbs into separate flat dishes large enough to hold one of the eggplant slices.  Place a slice into the eggs, coat both sides and let drip a little before placing in the bread crumbs.  Pat both sides of eggplant in bread crumbs to coat and place to the side.  Repeat until all eggplant is coated.  Open the oven and pour the olive oil onto the sheet pan making sure it coats the whole bottom.  Place the eggplant slices on the sheet pan and close oven door.  Bake for 15 minutes then turn them over and continue another 10 minutes.  Remove sheet pan with eggplant from oven and turn the oven to 425 degrees.  Using a 9x13 baking dish, place about ¼ of pasta sauce on bottom and coat all of it.  Next place 3 slices of eggplant on sauce (you may have to alternate the top of eggplant on middle slice to fit).  Top the eggplant with ½ of remaining pasta sauce, then ½ of both cheeses.  Repeat the eggplant (so it matches up with slices below), sauce and cheese layers and place dish in the oven.  Bake the casserole for 15 to 20 minutes or until the cheese has melted and browned a little.  Let it rest for 10 minutes and then slice into 4 or 6 portions and serve.

Note:               To make this a lacto-ovo vegetarian dish, use a pasta

                        sauce that is meatless.

Note:               To make this dish meaty, brown some ground beef or Italian sausage and crumble it over the eggplant before adding the pasta sauce to that layer.

Ideas for Future Efforts

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Harvest Grains Salad

Harvest Grains Salad

(6-8 servings)

Ingredients:

8 oz. (1/2 package) Trader Joe’s Harvest Grains Blend, cooked

1 cup Cucumber, peeled, seeded if large and ½ inch dice

1 cup Fresh Tomatoes, seeded and ½ inch dice

1 cup Red Onion, diced

1 cup Green Pepper, ½ inch dice

1 ear Fresh Corn, cooked and cut off cob

½ package (5 oz. size) Feta Cheese

½ cup Extra Virgin Olive Oil

1 Fresh Lime, zested and juiced

2 cloves Fresh Garlic, minced or pressed

1 tbsp. Dry Italian Seasoning

1 tsp. Salt

½ tsp. Black Pepper

Directions:

Combine the first 7 ingredients in a large bowl and set aside.  In a medium bowl whisk together the oil, lime zest and juice, garlic, Italian seasoning, salt and pepper.  When well combined add the dressing to the grain mixture, incorporate, taste and adjust seasoning if needed and refrigerate for at least 2 hours before servings.  Toss again just before service.

Note:               I picked these fresh ingredients because they were in season coming out of the garden.  You can switch them around based on what is available in and out of season.

Note:               I used lime because I like them and it gives you a nice change from a lemon.  You can use a lemon if it suits you better.

Ideas for Future Efforts

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Eggplant, Have You Ever Tried It?

Eggplant, that purple oblong thing we've all seen in the produce section of the super market. What is it and what do you do with it?

First, know that it is good for you. Second, it is not that hard to work with when cooking. Eggplant is part of the nightshade family of vegetables. That family includes tomatoes, sweet peppers and potatoes to name a few. In grows similar to tomato plants and comes in many varieties. The most common in the United States is the purple pear shaped variety.

Eggplant is considered to have a pleasantly bitter taste with a spongy texture. It can be used in recipes in a variety of ways usually as a complementary ingredient to the main one. Nutritionally it is high in fiber and considered a good brain food.

In picking out the best one to buy, look for good bright shiny color and smooth skin. You want one that does not have bruises, cuts or scars. Similar to buying watermelon, look for one that is heavy for its size. To pick a ripe one press a finger or thumb against the skin and let up. If the skin bounces back it is ripe and if it retains it indentation it is not. Handle them carefully as they can spoil quickly if damaged. Don't cut them until it is time to be used. Store them in the refrigerator, preferably in a drawer depending on size.

Eggplant is a good ingredient for those people that follow some form of vegetarianism. It works well in place of lasagna noodles or the meat in an eggplant lasagna for example. In my cookbook, More Than Your First Cookbook, I have a recipe that uses eggplant in a side dish, Kevin's Orzo & Eggplant. This Friday's recipe is for Eggplant Parmesan. Both are easy tasty dishes that you should occasionally cook.

One of the reason I bring up eggplant this week is because garden produce is coming to its peak in August and heading into the fall. Eggplant's best time is August through November so give it a try.

Remember, I'm just trying to expand your culinary adventure in cooking. Eggplant is just one way. As the blog continues over time, there will be other ingredients I will try to expose to your taste buds. Enjoy!