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Fast & Easy Dinner: White Bean and Tuna Panzanella

partysugar — Tue, 08 Sep 2009 06:50:56 -0700

When it comes to panzanella - the classic Italian bread salad with tomatoes - I love every variation. While I've made it with heirloom tomatoes and arugula, I've never had the filling warm-weather dish with tuna and white beans.

But thanks to this recipe, I plan on doing so tonight! What's not to love about chunky tuna, crispy oil-saturated bread, and tangy pickles? The cannellini beans ensure that this salad is hearty enough to stand alone.

Check out the recipe when you read more.

White Bean and Tuna Panzanella
From Real Simple

Ingredients

1/2 baguette, torn into 2-inch pieces
4 tablespoons extra-virgin olive oil
1 19-ounce can cannellini beans, drained and rinsed
2 pickles (preferably half-sour), cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
kosher salt and pepper
2 6-ounce cans tuna, drained

Directions

Heat broiler. On a broiler-proof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.

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Summer of Salads: Heirloom Tomato Panzanella

partysugar — Mon, 24 Aug 2009 05:50:49 -0700

Panzanella is an Italian salad that typically consists of the following basic elements: day-old bread, diced onions, and ripe tomatoes. Many other ingredients can be added, but I prefer variations that highlight the pure fresh flavor of in-season tomatoes. This recipe is Top Chef Masters runner up Michael Chiarello's version. Although he says one should peel, seed, and drain the tomatoes, I skip this step all together. With its burst in your mouth tomatoes, crunchy cheesy croutons, and peppery crisp arugula, this is my favorite Summer panzanella. I've made it countless times over the years and my guests are always impressed. To introduce your friends and family to this scrumptious salad, get the recipe.

Come Party With Me: My Half Birthday - Menu

partysugar — Tue, 03 Mar 2009 09:00:14 -0800

Although some people may find it crazy, I celebrate my half birthday every year - hey, they don't call me PartySugar for nothing! Since a half birthday party should never be more elaborate than your real birthday, I'm hosting an intimate oyster picnic. A group of my closest friends will join me for an afternoon at the Hog Island Oyster Company Farm. The menu consists of all-you-can-eat fresh oysters and several dishes I'll be preparing in advance. A classic mignonette will be delicious spooned on top the oysters. A crisp salad complete with croutons, mushrooms, and arugula is a filling side. The farm has barbecues that are open to the public, so we'll grill up some simple cheese sandwiches.

Salty, garlicky potato chips provide crunch and round out the easy, portable, make-ahead menu. To check out these recipes, read more.

Oysters With Mignonette
From Martha Stewart

Ingredients

2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell

Directions

Stir vinegar, shallot, salt, and tarragon in a small bowl.
Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

Makes 1 dozen.

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Autumn Panzanella
From Michael Chiarello

Ingredients

Croutons:
1/4 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)*
3/4 cup finely grated Parmesan
Freshly ground black pepper
Dressing:
2 tablespoon unsalted butter
2 yellow onion, coarsely chopped
Sea salt, preferably gray salt
Freshly ground black pepper
6 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons warm water
Salad:
1/4 cup olive oil
1 pound fresh wild mushrooms, thickly sliced or quartered
2 tablespoons finely minced fresh thyme leaves
2 tablespoons finely minced garlic
Salt and freshly ground black pepper
3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style
2 ounces baby arugula or spinach leaves
Grated Parmesan

Directions

For the croutons: Preheat the oven to 350 degrees F.
Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams.
In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat.
Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread.
Transfer the bread to a baking sheet.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes.
Let cool. Croutons can be made 1 day ahead and stored in an airtight container.
For the dressing: Melt the butter in a small skillet over moderately low heat.
Add the yellow onion and saute until soft, about 15 minutes.
Season with salt and pepper.
Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet.
Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water.
Transfer to a bowl and season with salt and pepper.
For the salad: Heat a large skillet over high heat.
When hot, add 1/4 cup olive oil.
When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned.
Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat.
Add the celery, red onion, and arugula or spinach and toss again gently.
Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.

Serves 8-10.

Note: For the croutons: use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Grate the parmesan finely so that it will stick to the bread better.

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Three-Cheese Grilled Cheese Sandwiches
From Food and Wine magazine

Ingredients

2 slices white bread
Grated Gruyère, fontina and mozzarella cheese
Butter

Directions

Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread.
Grill over low heat until the cheese is melted and the bread is toasted. Cut into triangles and serve immediately.

Makes 4 triangles.

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Flavored House Made Potato Chips
From Michael Chiarello

Ingredients

Roasted Garlic Spice
8 cloves garlic, sliced very thin
2 teaspoons gray salt
4 black peppercorns
1/2 teaspoon mustard powder
Pinch chili powder
2 bags favorite plain potato chips

Directions

Preheat the oven to 350 degrees F. Place the thinly sliced garlic between some parchment paper on a baking sheet. Bake until the garlic is dry, about 15 minutes. Remove from the oven and cool.
In a grinder add the dried garlic, salt, black peppercorns, mustard powder, and chili powder. Grind them all up.
Preheat oven to 350 degrees F.
Spill 2 bags of chips onto a cookie sheet and put in oven to heat them up. When oil is visible on the chips, take them out of the oven, and sprinkle with the garlic spice. Let them cool and serve.

Serves 8-10.

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Fast & Easy Dinner: Butternut Squash Panzanella

YumSugar — Thu, 13 Nov 2008 07:45:45 -0800

Bread salad is a popular Summer dish, but that doesn't mean it can't be modified for Fall. Instead of the classic tomatoes and basil, this recipe calls for a more seasonal butternut squash and sage. To cut down kitchen prep, bake the butternut squash and the bread ahead of time. To get this comfort recipe, read more.

Butternut Squash Panzanella Salad
From Whole Foods

Ingredients

4 cups (1-inch) cubes peeled and seeded butternut squash
5 tablespoons olive oil, divided
3 tablespoons capers, drained
1 tablespoon chopped garlic
Pepper to taste
4 cups (1-inch) cubes baguette or other crusty bread
1 1/2 teaspoons chopped sage
Salt to taste
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon red wine vinegar
4 to 6 cups chopped romaine lettuce
1/4 cup thinly sliced red onion
Queso fresco or feta cheese, crumbled (optional)

Directions

Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.
In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper.
Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes.
Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes.
Set both squash and bread aside as done to let cool to room temperature.
In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, salt and pepper to make a dressing. Add lettuce, onions, squash and bread and toss gently to coat. Transfer to plates, top with cheese (if using) and serve immediately.

Serves 4 to 6.

Nutrition per serving (about 9oz/242g-wt.): 290 calories (150 from fat), 17g total fat, 3g saturated fat, 5mg cholesterol, 610mg sodium, 32g total carbohydrate (4g dietary fiber, 5g sugar), 6g protein

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Monday's Leftovers: Roasted Vegetable Panzanella

YumSugar — Mon, 06 Oct 2008 06:45:13 -0700

This all-purpose recipe is a practical rendition of the traditional Italian bread salad. If you have leftover beans or vegetables to use, or vegetables you want to showcase from your backyard, then this panzanella is perfect for you.

Here's a great tip I learned from my bread purveyor: Use a quality baguette that's a day old, as stale bread makes for crustier panzanella than fresh bread does.

To get the recipe, read more.

Roasted Vegetable Panzanella
From Gourmet

Ingredients

1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil

Directions

Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well.
Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well.
Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Serves 6 to 8.

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Summer Supper: A16's Tuna Panzanella

YumSugar — Sat, 06 Sep 2008 08:00:45 -0700

A few weeks ago, I raved about a new Italian cookbook called A16 Food + Wine that has a delicious (and unique) meatball recipe. Well, I'm still learning great things from it. This week, I made a panzanella with tuna and capers, another item on the menu at the launch party. Every ingredient, from the briny capers to the fragrant basil, was well-balanced.

This is a fantastic meal to make if you've got too much bread or when your loaf is going stale. I left the capers whole, since I like their saltiness and texture. You can easily adjust the recipe to your liking; get your hands on it (and step-by-step pictures) when you read more.

Tuna With Tomatoes, Cucumbers, Capers, and Bread
Adapted from A16 Food + Wine by Nate Appleman

Ingredients

1/2 pound country bread
3/4 cup extra virgin olive oil
2 Persian cucumbers or 1 English (hothouse) cucumber
1 pound tomatoes, cored and quartered
1 tablespoon capers, soaked 30 minutes and chopped
5 basil leaves, coarsely torn
Kosher salt
1 tablespoon red wine vinegar
3/4 cup olive oil-packed tuna, drained

Directions

Preheat the oven to 350°F.
Tear the bread into bite-sized pieces.
In a large bowl, toss the bread with about 1/2 cup olive oil, coating the bread evenly. Spread the pieces in a single layer on a rimmed baking sheet, and toast for 10 minutes, or just enough for the bread to turn slightly golden. Remove from the oven and let cool.
Slice off a piece of the cucumber and taste it. If the skin is bitter, peel the cucumbers. Otherwise, keep the peel. Halve the cucumbers lengthwise and remove the seeds with a spoon. Cut into chunks about the same size as the tomatoes.
Place the tomatoes and cucumbers in a large bowl, add the capers and basil, and season with a pinch of salt.
Drizzle the remaining 1/4 cup olive oil and the vinegar over the mixture and toss thoroughly.
Add the tuna and bread and toss again just until incorporated.
Arrange the salad on a platter and serve immediately.

Serves 6.

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Come Party With Me: Summer Solstice - Menu

partysugar — Tue, 17 Jun 2008 07:45:35 -0700

Fresh Italian flavors inspire my Summer solstice dinner party menu. To maximize time spent with guests, all of the food can be made in advance or cooked outdoors on the grill. A buffet of salumi, flatbreads, olives, and store bought spreads will await my guests.

When sliced into triangles grilled mozzarella panini are delightful appetizers. Chicken cooked under a brick is crispy yet succulent. Classic panzanella and balsamic potato salad are delicious served on the side. If these recipes sound tasty, get them now when you read more.

Mozzarella Panini
From Gourmet magazine

Ingredients

12 slices firm white sandwich bread
1/4 cup drained bottled capers, chopped
6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
1/4 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 tablespoon unsalted butter
2 tablespoons olive oil

Directions

Divide capers among 12 bread slices and spread evenly.
Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.
Coat sandwiches with flour, knocking off excess.
Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.
Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides.
Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.
Cut sandwiches into quarters and serve immediately.

Makes 24 hors d'oeuvres.

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Northern Italian-Style Chicken Under a Brick
From Emeril Lagasse

Ingredients

1 cup olive oil
1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon lemon zest
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped thyme leaves
1 tablespoon freshly chopped parsley leaves
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 whole chicken, 3 to 3 1/2 pounds
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 bricks, wrapped in aluminum foil

Directions

Preheat the oven to 500 degrees F and preheat grill to medium-low.
In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, kosher salt, and crushed red pepper. Mix to combine and set aside.
Place the chicken on a cutting board. With a boning knife and/or poultry scissors, cut along both sides of the backbone and remove. Place the chicken skin side down on a clean work surface and, using a paring or small boning knife, cut underneath and around the breast bone on both sides, cutting the cartilage away from the flesh so that you can work your fingers underneath the bone, and then carefully remove the breast bone. The chicken should lay flat like an open book. Tuck the wing tips behind the joint of the wing that meets the breast. Cut small tips in the skin that hangs beneath the thighs and tuck the tips of the drumstick bones inside.
Place in a 9 by 13-inch, nonreactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
Preheat the bricks for 20 minutes.
Remove the chicken from the marinade and season on both sides with the Essence, salt, and pepper. Place the chicken, skin side down, on the grill. Place 2 bricks on top of the chicken to cover completely and flatten. Cook until the skin side has nice grill marks, about 20 minutes. Remove the bricks and turn the chicken so that it is skin side up. Cook on the second side for about 15 minutes longer, or until juices run clear and an instant-read thermometer inserted into the deep portion of the thigh registers 165 degrees F.
Remove the chicken from the grill, place on a cutting board and let rest for 5 minutes. Cut the chicken into quarters and serve immediately.

Serves 6-8.

Emeril's Essence Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Makes 2/3 cup.

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Panzanella
From Martha Stewart

Ingredients

1 garlic clove
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
5 one-inch-thick slices day-old Tuscan-style bread
4 (about 12 ounces) Kirby cucumbers, peeled and sliced
1 cup packed fresh basil leaves

Directions

Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit.
Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to tomatoes.
Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

Serves 6.

Variations: Try adding bocconcini (cubed fresh mozzarella), roasted bell peppers, sliced fresh fennel, or capers. Experiment using other seasonal vegetables.

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Balsamic Potato and Green Bean Salad
From Everyday With Rachael Ray magazine

Ingredients

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

Directions

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.
Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.
Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Serves 8.

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Yummy Link: Spring Panzanella

partysugar — Mon, 07 Apr 2008 03:03:51 -0700

One of my favorite recipes is Michael Chiarello's winter panzanella with mushrooms. I hadn't really put much thought into doing a Spring variation, but when I found this recipe for just that, I couldn't help but be excited! This Spring panzanella is filled with fresh asparagus and crunchy croutons. - Smitten Kitchen

Salad On The Side: Summer Bread Salad

partysugar — Sat, 04 Aug 2007 07:01:32 -0700

Croutons are high up on my list of favorite salad toppings. There is something about crunchy bread moistened by a tangy vinaigrette that I'm crazy about. Naturally, I'm a huge fan of bread salads or panzanella as they are known in Italy. A classic summer side, this salad with its fresh tomatoes, herbs, and crisped green beans, pairs nicely with grilled poultry and fish. It would also complement a plate of lemony, seafood pasta or a platter of deli meats and gourmet cheeses. If you don't have champagne vinegar, use white wine vinegar instead. Make this scrumptious salad this weekend, get the recipe, read more

Summer Bread Salad
From Martha Stewart
Image Source

3 tablespoons champagne vinegar
1 medium shallot, finely chopped
Coarse salt
8 ounces green beans, trimmed
1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
1 pound small ripe tomatoes, such as cocktail or cherry, halved
1 English cucumber, cut into 1/2-inch dice
2 tablespoons grainy Dijon mustard
2 tablespoons smooth Dijon mustard
1/4 cup loosely packed fresh basil leaves, coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Freshly ground pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

Combine vinegar and shallot in a bowl; set aside to let shallot soften.
Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath.
Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified.
Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes.
Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.

Serves 6 to 8.

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Definition: Panzanella

partysugar — Tue, 31 Jul 2007 12:03:31 -0700

Panzanella
An Italian bread salad traditionally made with onions, tomatoes, basil, vinegar, and olive oil. Chunks of day old bread are best for making this salad as it will soak up the vinaigrette best. Variations on the theme include cucumbers, anchovies, peppers, and more.

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