Archive for February 9th, 2007|Daily archive page
Recipe courtesy Dave Lieberman on foodnetwork.com. You can use any once good day-old bread that’s starting to harden.
- 1/2 large loaf rustic country bread, cut into 1-inch cubes
- 1/2 of a 10-ounce loaf ciabatta (about 2 cups diced)
- 8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced
- 2 shallots, sliced thin (about 1/3 cup)
- 1/3 cup capers, drained
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 4 ounces feta cheese, crumbled
- 1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish
- Preheat oven to 350 degrees F.
- Place bread cubes on a baking sheet and toast in oven 10 to 15 minutes. Remove and let cool.
- Combine the bread with tomatoes, shallots and capers and let sit for about 5 minutes. Meanwhile, add olive oil and balsamic vinegar to a bowl. Season with salt and freshly ground black pepper, to taste, whisk and add to bread. Add feta and basil to the bowl. Lightly toss with wooden spoon. Plate panzanella, garnish with basil leaves and serve.
In case you have a White Castle close by (I unfortunately don’t) make your reservations now for Valentine’s day. This’ll definitely surprise your girlfriend, and you want to surprise her, don’t you?
Next time you host a LOST party or if you’re just plain bored and a fan, go to this site and download the PDF. Then whip out the scissors and tape and go to work.
Edamame is great with just salt, but this adds a little something. Don’t knock it til you try it.
- 1 package edamame
- salt & pepper to taste
- drizzle of wasabi or sesame oil
- toasted sesame seeds (regular and black work well)
- Cook edamame as normal.
- Dump cooked edamame in a bowl. Drizzle in your oil of choice, sprinkle on salt and pepper and sesame seeds.