Posted on 04/30/2015 4:00:07 PM PDT by Jamestown1630
Panzanella, and other hearty sides!
Every year around the first of June, my office has a barbecue party. Thinking of a side dish to take this year, I remembered one that I haven't made in a while. I first had 'Panzanella' - or Tuscan Bread Salad - at the home of a friend, and looked for a recipe of my own. This one is very good:
Tuscan Bread Salad
1/2 loaf day-old dense, country-style bread (I always use Italian bread)
3 medium tomatoes, peeled, seeded and chopped
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1 small red onion, in paper-thin rings
1/4 cup diced giardiniera (Italian-style pickled vegetables)*
3 tablespoons drained small capers
1/2 cup minced parsley
1/4 cup red wine vinegar
1/4 cup Dijon mustard
1 ounce anchovy fillets, minced (optional)
2 teaspoons minced fresh oregano
1 cup olive oil
Salt and freshly ground black pepper
Additional red onion slices, for garnish
Black olives, for garnish (optional)
Additional anchovy fillets, for garnish (optional)
3 tablespoons minced parsley, for garnish
Cut bread into 1-inch cubes. Spread cubes out on a tray and let sit overnight.
Combine tomatoes, cucumber, red pepper, onion, giardiniera, capers and parsley in large, nonreactive bowl; mix gently, but well. Set aside.
In a small bowl, combine vinegar, mustard, minced anchovies (if used) and oregano. Whisk in olive oil. Add salt and pepper to taste.
Pour over mixed vegetables, stir to blend, and let sit at least 2 hours or overnight, covered, in refrigerator.
About 20 minutes before serving, combine 2 cups of the bread cubes with the marinated vegetables. Taste and adjust salt and pepper as needed. Add additional red onion slices, and olives, if used. Just before serving, stir in remaining bread cubes, pile mixture onto serving platter and top with anchovy fillets (if used) and parsley.
Serves 4 generously.
I first found the recipe on a Detroit News website a long time ago, which I can't find now; but it is archived here, and paired with a steak recipe:
https://groups.yahoo.com/neo/groups/Clipping-Cooking/conversations/topics/32336
*Giardiniera, frequently part of 'antipasto' courses, can be found bottled in the supermarket. I believe that we have used the Cento brand.
Another great cookout or party side is a macaroni salad we found a long time ago, when we first discovered the Food Network. It's practically a main course by itself. (A warning, though: we had to cut the amount of salt - garlic and celery salts - because the first time we made it, the dish came out much too salty):
http://www.foodnetwork.com/recipes/dunkleys-famous-macaroni-salad-recipe.html
Side dishes for a cookout party!
(If you would like to be on or off of this weekly cooking thread list, please send a private message.)
-JT
STUFFED ITALIAN BREAD LOAF
Cut Italian bread loaf (not all the way through) into cubes--x'ing top as pictured. Drizzle butter-onion garlic mixture carefully into X's, then add 12 oz grated white Cheddar/Jack cheeses. Foil entire loaf, sealing well; bake 350 deg 15-20 min. Unwrap. Bake 10 min (cheese is melted and gooey).
BUTTER ONION DRIZZLE Mix stick melted butter, 1/8 c olive oil, 3 tsp minced onion, grated gar/cloves, tbl dijon, tbl poppy seeds, 3 tsp chp parsley.
Gonna try that!
Sticky, make a mess, eat it with dressing, take a wet real towel to the table, bone-in wings.
And crinkle cut french fries.
That's a lot like work.
And it is a little bit messy.
I like to plan for a hour to clean up. That's just me, up to the elbows and time to shave off the moustache. It takes longer to do dishes.
/johnny
My fave tomato soup recipe. You can use regular toms from the store. I can drink this stuff with a straw it is so good.
http://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup-recipe.html
Easy....but looks like a pro cheffy dish.
I do the same thing using a round “Artisan” loaf.....often add some fried crumbled bacon, delicious!
I only do that for the Super Bowl. Rest of the time I just go to BW3s.
Three minute Italian Dessert / Food Network’s Barefoot Contessa
Plate slice of almond pound cake. Pour over 1/4 c hot brewed coffee. Top w/ 2-3
scoops vanilla ice cream. SERVE garnished w/ toasted sliced almonds, chp dark chocolate.
Bacon...what could go wrong?
I think I’ll try it this week with a bit of marinara for dipping.
I make panzanella quite often, but use a balsamic vinegar reduction instead of the red wine vinegar. Just thinking about it creates a waterfall in my mouth.
Every thing is better with bacon!
I literally had to strip down to my pants to clean up after eating those.
Good thing I made 'em for me. They were pretty spicy and pretty sweet. I used orange marmalade and Sriracha sauce for the toss. Not as good as my home made, but I bet it makes me hollar later.
/johnny
METHOD Layer in sprayed muffin tins wonton wrapper pressed into bottom; grated Parm; dollop ricotta, shredded mozzarella; tbl browned/seasoned grnd beef; pasta sauce. Repeat layers,end w/ sauce. Then top w/ Parm/shredded mozzarella.
Bake 375 deg 18-20 min (edges are brown). Cool on counter 5 min. Loosen edges w/ knifepoint; liftout to server.
SERVE garnished w/ basil sprig.
METHOD Layer in sprayed muffin tins wonton wrapper pressed into bottom; grated Parm; dollop ricotta, shredded mozzarella; tbl browned/seasoned grnd beef; pasta sauce. Repeat layers,end w/ sauce. Then top w/ Parm/shredded mozzarella.
Bake 375 deg 18-20 min (edges are brown). Cool on counter 5 min. Loosen edges w/ knifepoint; liftout to server.
SERVE garnished w/ basil sprig.
When we first learned about balsamic vinegar, we made a reduction sauce with butter to put on a steak. It was an absolute revelation!
-JT
I save my bacon grease....use it in everything in lieu of or in addition to olive oil.
Do you fry your wings? I used to do that but anymore. I just place them in a large baking sheet cover the bottom with foil and place a rack (for fat to drip) inside the baking sheet (top of foil); spray some cooking spray on rack to prevent Wings from sticking. Place Wings on rack and again spray a little on wings to get that crispy. Place it in the oven for about 1 hour in 400 Temp. I normally place 2 baking sheet. Obviously the first one on top will get crispy first so that is taken out first then dip into sauce and move the bottom baking sheet to the top and let cook for another half hour until crispy. No mess on stove. I used to do it the old way and what a mess to clean up all the splatter. No more.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.