My Melange

Panzanella

If you are like me, you love bread.  I mean reeeeally love bread.  And I don't mean soggy old Wonder Bread either.  I am talking about homemade artisan breads like Ciabatta, Peasant Bread, Boules and French Baguettes. 

A loaf of these delicious breads runs about four bucks and since there is only two of us, it is no surprise that is turns stale before we can use it up and there are only so many batches of bread crumbs a girl can make!

I hate wasting food, so I turn to the Italians, specifically the Tuscans, who wrote the book on how to make use of everything you have.  You know, stretch that almighty Euro.  Even stale bread. 

In the winter, the best way to use up stale bread is to make a ribollita.  But since I can't even think about making a hot, heavy soup in the heat of the summer, I'll turn to the best summer recipe I know.

Panzanella.

This one is so simple, but yet I have seen many different recipes for it.  I do not put cucumbers in mine, but you can if you like.  I also prefer large chunks of bread and tomatoes, even though the traditional recipe states to cube the bread and tomatoes into small 1 inch pieces.  But it is all about personal preference.

No exact measurements for this one, as I think it is one of those throw it all together and season to your taste recipes.  Which is another reason I love it!

Panzanella

stale unsalted artisan bread, cut into chunks
tomatoes
red onion
fresh basil
extra virgin olive oil
red wine vinegar
salt and pepper

Soak the bread in some water for about 10 minutes-longer if the bread is really stale.  Squeeze out excess water.  Put into a bowl.  Chop tomatoes and onion and add to the bread.  Liberally drizzle with oil.  Splash in a few dashes of the vinegar.  Add the roughly chopped basil and sprinkle with salt and pepper to taste.  Gently toss and let the flavors mingle a while before serving.

Buon Appetito!

Hooray Le Creuset!

Martha has one.  So does Ina, Giada, Emeril and pretty much any chef that is worth his sea salt in the foodie community.

What I am talking about?

The Le Creuset Dutch Oven, of course!

You can spot the ubiquitous cast iron jack-of-all-trades pot in all the colors of the rainbow in magazines, cookbooks and cooking shows the world over.

Ever since I started watching the Food Network I got hooked on the versatility of this quality piece and have dreamed of one day having my very own multi-tasking French Dutch Oven.

Yeah, sure some of the popular celeb chefs like Rachel Ray, Mario Batali and even Queen Martha have created knock-offs of their own, for about half the price, but there was always one thing missing.

It was not a Le Creuset!

Sorry folks, but in this cooks opinion, nothing can compare to that classic French quality and reputation of  Le Creuset. 

Nope, not even Queen Martha or Molto Mario.

Le Creuset is a French brand that has been around since 1925 and is the world's leading manufacturer of quality Enameled Cast Iron cookware. They are the mainstay of French chefs.

The crème de la crème of cookware.  They have that je ne sais quoi.

This particular Dutch Oven is made from a cast iron mold.  The inside is coated in the highest quality vitreous enamel, the lid has a perfectly tight fit which ensures the moisture and flavor are retained in the cooking.  The knob is made from a heat resistant material which is oven-proof to 375*, so you won't get third degree burns stirring your soup.  Yep, we have all been there!

They are very versatile pieces as well.  You can cook on the stove-top, bake in the oven or store leftovers in the fridge...all in the same pot! 

Can you say easy-peazy clean up!

So, why I am I blathering on about all this you might ask?

Well, after 5 years of wishing and hoping, dreaming and drooling, today with a gift certificate in hand, I hauled ass over to Warren Cutlery this morning to be first in line for their 20% off sale. Needless to say, I am now the proud very proud owner of a new Le Creuset Dutch Oven in Cherry Red.

 
courtesy of Warren Cutlery

Isn't she a beauty?  I feel like a teenage boy with his first new shiny red Camero.  Can't wait for a test drive!

My only dilemma now? What recipe I should use to christen my new cookware?

My options are endless.  Risotto, soup, stew, Italian tomato sauce?  Or perhaps something I have never attempted before, like a Beef Bourguignon or Chicken with Forty Cloves of Garlic?

Oh, the possibilities...

Tell me, do you have a Dutch Oven?  Do you love it? 

What is your favorite recipe to make with it?  What do you think my first dish should be?

Cherry Almond Crostata

I love making a crostata.  I love eating them even more.  They are Italian baked dessert tarts, much less fussy and perfect looking than a tart or a pie.  The rustic, rough shaped finished product looks homemade with human hands, rather than the perfect, glossy tart and that in and of itself warms my heart. 

And as a bonus, you don't have any extra pan to clean.

So last week, when I spotted fresh cherries at the farmers market, I knew what I had to do.

This recipe is adapted from several different recipes from Barefoot Contessa, Victoria Magazine and Taste of Italy Magazine, with my own little touches thrown in.

Cherry Almond Crostata

For the pastry (makes 2):

2 cups all purpose flour
1/4 cup sugar
1/2 tsp salt
1/2 pound very cold unsalted butter, diced
dash of almond extract

For the Almond Frangipane:

1/2 cup sugar
1/2 cup ground almonds
1/2 cup butter, softened
1 egg

For the filling, topping

4 to 5 cups fresh cherries, pitted, halved
3 tablespoons cornstarch
1 egg
1/4 sliced almonds
sugar for sprinkling

For the pastry, place flour, sugar and salt in the bowl of the food processor fitted with a steel blade. Pulse to combine.  And butter and hand toss to coat with flour mixture. 

Pulse 12-15 times until the butter is pea-sized.  With the processor running, add 1/4 cup ice water mixed with the almond extract, all at once from the feed tube.  Keep pulsing to combine, stop the machine before the dough comes together. 

Turn the tough out onto a floured board and form 2 disks.  Wrap each with plastic wrap and refrigerate one for at least 1 hour.  The other goes in the freezer (unless you are feeling hungry and want to make 2).

While the dough is chilling, make the frangipane.  Blend the almonds and sugar in the food processor.  Cut the butter into cubes add to the nut mixture and pulse to combine.

Add egg and pulse until completed combined, about 30 seconds.  Transfer to a sealed container and freeze for 1 hour.

Now prep the cherries; pit and cut them in half and place them into a large bowl.  Add the cornstarch and gently fold to combine.  Set aside.

When the hour is up, preheat the oven to 425*, take the dough from the fridge and roll out onto a piece of parchment paper placed on a board into an 11 inch round.  Transfer dough on the parchment paper to a baking sheet.

Remove frangipane from the freezer.  Scoop 1/4 cup of the almond frangipane into the center of the dough.  Top with cherries, spreading them evenly over the dough, leaving about a 2 inch border.

Fold up edges up over the sides and pinch to keep in place.  Lightly beat the egg and brush over crust top.  Sprinkle the almonds over the cherries, then sprinkle the entire surface with sugar.

 

Bake for 20-25 minutes or until crust is golden brown.  Cool for about 20 minutes. 

Cut and serve alone or with whipped cream, marscapone cheese or your favorite ice cream!

Of course you can substitite any fruit or nut combination, depending on what is in season. Apple & Walnut, Peach & Pecan, Raspberry & Pistachio. 

What is your favorite to make?

Pissaladière

Pissaladière is the best of two of my favorite worlds colliding.  France and Italy. 

Nice and the South of France are so close to the Italy border that there should be no surprise that influences in food, culture and language exist on both sides.

This dish is the pizza dough of Italy combined with the olives, anchovies and herbs of the southern France.  It is believed that the Romans introduced it to the French during the Avignon Papacy.  It is a type of white pizza, as no tomatoes or no cheese for that matter, are used.

This version is from Ina Garten's wonderful cookbook, Barefoot in Paris, which I highly recommend. 

For the topping (makes one)

1/2 cup olive oil, plus extra for brushing
2 lbs yellow onions, halved and sliced 1/4 in thick
1 Tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 whole cloves garlic

For the dough (makes two)

1 1/4 warm (100-110˚) water
2 envelopes dry yeast
1 Tbsp honey
5 Tbsp olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsp kosher salt

To assemble each pissaladière

Cornmeal, for baking
12 -18 anchovy fillets
12 French black olives, preferably oil cured, pitted

For the topping heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned.

Toss the onions from time to time.  After 30 minutes, take out the garlic, chop it roughly, and add back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey and olive oil in the bowl of an electric mixer, warmed with water first and fitted with a dough hook.  Add 3 cups of the flour, then the salt and mix on med-low speed. 

While mixing, add 1 more cup of flour, or just enough to make a soft dough.  Mix the dough on med-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.

When the dough is ready, turn our onto a floured board and knead by hand a dozen times.  It should be smooth and elastic.  Place the dough in a well oiled bowl and turn to cover lightly with oil.  Cover the bowl with a damp kitchen towel.  Allow to rest at room temperature for 30 minutes.

Preheat oven to 450˚. 

Divide dough into two equal parts, rolling each into a smooth ball.  If only using one ball, wrap and freeze or refrigerate for future use.  Place the ball you are using onto a baking sheet, cover loosely with damp towel and let rest for 10 minutes.

Roll the dough lightly with a rolling pin, then stretch to a 10 x 15 inch rectangle and place on a baking sheet sprinkled with cornmeal.

Spoon the onion topping onto the dough, leaving a 3/4 inch border all around.  Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil.

 

Bake for 15 minutes, or until the crust is crisp.

I like to serve it hot, cut into squares, with a nice salad and glass of chilled Pinot Grigio.

Bo(u)n Appetit(o)!!  

 

Farro and Porcini Risotto

Every once in a while I get bored with my current repertoire of recipes and need to shake things up.  That goes for ingredients as well.  I am always looking for new foods, recipes and inspiration.

Both Michelle and Cherrye have written recently about porcini muchrooms.  Have to admit I have never tried to cook with porcini. 

My interest was piqued.

Then my Mom passed along the May issue of Martha Stewart Living magazine.  Low and behold, there is a recipe staring me in the face for Farro and Porcini Risotto.

Farro, huh?  I have never tried that either.

I considered myself inspired and I hope you are too!

Farro and Porcini Risotto

1/2 cup walnuts, toasted
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
1 garlic clove
Coarse salt and feshly ground pepper
1/4 cup + 2 tbsp extra-virgin olive oil
2 cups farro
3/4 cup dried porcini muchrooms
1/2 dry white wine
5 1/2 cups chicken stock
1/2 cup shaved Parmesan cheese

1. To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.

2.  To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

photo: marthastewart.com

I thoroughly enjoyed this.  I was surprised at how much I liked the taste of the porcini.  The farro was good, but next time I will use the arborio rice or the carnaroli rice.  I prefer their creamier texture to the firmer farro.

Another way to adapt this for all of us on- the- go types is to use good quality store bought pesto, in place of making your own. 

Buon Appetito!

Wine and Cheese Pasta

You may remember last year we went to a local wine and pasta event in my area called Pasta, Primo, Vino.  Well, we decided to go again this year and we were not sorry.  This year we tried a winery we had never been to called Applewood.  The pasta they were serving was so delicious, I decided to share it with you.  I like to call it a wine and cheese pasta.  But they titled it Blue Cheese Baked Pasta.  Whatever it's named...it sure is rich, cheesy and just plain tasty!

The pasta is made with Applewood Riesling, which is great on its own, but works so well in this dish.  It serves 8.

Blue Cheese Baked Pasta

1 lb. pasta, bowties, large shells (I used the campanelle)
2 Tbsp butter
1/4 cup flour
1/2 cup Applewood Riesling (or whatever Riesling you have)
1 1/2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 Tbsp minced fresh chives

Preheat oven to 350.  Butter a 13x9x2 inch baking dish.  Cook pasta in a large pot of boiling salted water until on the very firm side of al dente.  Drain and set aside.

Meanwhile, in a medium saucepan, melt butter over medium heat.  Add flour and cook for 1 minute.  Do not allow it to brown.  Gradually whisk in wine, then milk and cream.  Simmer until mixture thickens slightly, whisking occasionally.  Reduce heat to low and add the cheddar cheese and 1 cup of the blue cheese.  Whisk until cheese is completely melted.  Add cooked pasta to sauce and toss gently to combine.  Transfer mixture to the buttered baking dish, sprinkle with remaining 1/2 cup blue cheese.  The prepared dish will look like this..

Bake until sauce begins to bubble and the pasta starts to brown, about 25 minutes.  Sprinkle with chives right before serving.

Serve with a simple green salad and a chilled bottle of Applewood Riesling.

Healthy Pasta

I really love sharing recipes that are flavorful, good for you and so easy to make.  This one fits the bill.  Pasta doesn't always have to be heavy, with filling sauces.  This one only has only a few ingredients, many of which you may have on hand right now.  It is courtesy of Ellie Krieger of the Food Network.

Pasta with Parsley and Walnuts

12 oz (3/4 of a box) of whole-wheat fettuccine**
2/3 cup chopped toasted walnuts. 2 tbsp reserved to garnish
1/4 cup olive oil
5 cloves minced garlic
1/2 low sodium chicken stock (I use veggie stock)
1/2 cup chopped parsley leaves, plus more for garnish
1/2 tsp salt
1/2 freshly ground black pepper
3/4 cup shredded Parmesan cheese
2 cups gently packed arugula leaves

Cook the pasta to al dente, according to the instruction of the box, then drain.  Meanwhile, toast the walnuts in small dry skillet over med-high heat, stirring frequently, about 3-5 minutes. 

In the pot that you boiled the pasta in, heat the olive oil over low heat, add the garlic and stir for 3-4 minutes (do not let it burn).  Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine over low heat for 1 -2 minutes.  Add 1/2 cup Parmesan and toss.

Arrange 1/2 cup on arugula leaves on each of 4 serving bowls.  Top each with about 2 cups of the pasta.  Sprinkle with the remaining cheese, walnuts and  more parsley.

**Whole-wheat pasta, in my opinion, has come along way in texture and taste.  Personally, I like to use both traditional white pasta and whole-wheat pasta, depending on the dish, though purists and Italiani veri (true Italians) like my blog buddy Joe over at Italyville are boycotting the whole-wheat stuff. 

What are your thoughts?  Do you have a preference?

Festa Italiana

Well, you all know how much I love me some Italian Food.  And I have been known to enjoy a party or two, as well as a occassional regular mandatory glass of red wine with dinner.  Well, I can't think of a better reason to celebrate and bring it all together 'cause my friend Maryann over at La Dolce Vita and Marie at Proud Italian Cook are hosting Festa Italiana...

      

I have so many Italian recipes to choose from, but I think I will share with you one of my easy, but delicious favorites.  I have posted this before, but it is a classic that bears repeating. As with most simple Italian dishes that have few elements, it is important to use the best quality ingredients available to get the best taste possible. 

       Spaghetti Carbonara

Course salt
1 pound spaghetti
4 ounces pancetta, chopped
2 tbsp extra-virgin olive oil
3 minced garlic cloves
4 large eggs, room temperature
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino-Romano cheese
freshly ground black pepper

                                  

1.  Boil a pot of salted water.  Add pasta, cook to al dente.  Drain.

2.  Meanwhile, cook pancetta in a skillet over med-high heat.  Stir to make sure it does not stick.  Remove with a slotted spoon when brown.  Keep on the side in a bowl.

3.  Reduce heat to med-low, add the oil than the garlic and cook until golden, but do not burn it!

4.  Lightly beat the eggs in the bottom of your serving bowl.  When the pasta is done, add it to the skillet with the garlic and toss.  Then transfer the pasta to the serving bowl with the eggs and toss.  The heat of the pasta will *cook* the eggs.  Add the cheese and the pancetta and toss again.  Season with lots of black pepper and serve with some additional cheese on top.

Buon Appetito e Buona Festa Italiana!