Bread Salad (Panzanella)

Inspired by ... who else? Rachel Ray. 
Crusty bread - (I used walnut cranberry) cut in bite-sized pieces
Thinly sliced red onion
Cubed tomatoes
Grated garlic
Shaved Parmesan
Mozzarella - cut into small pieces
Thinly sliced salami
A whole lot of fresh basil, torn.


Drizzle with EVOO and a little red wine vinegar. Let sit for a while before serving. 


Real panzanella starts with stale bread, refreshed by soaking in water and wringing it dry. 

White House State Dinner Menu

I know most people won't notice. I know most people who DO notice, won't care. I know I am annoying about typos and grammar. I know I make plenty of mistakes myself.

But really. The White House State Dinner Menu? Chick Peas, not Chickpeas?

C'mon. At least the staff of the President and the First Lady of the United States should have an anal-retentive editor.

"The White House pulled out all the stops in preparation for President Obama’s first state dinner on Tuesday night, hiring a new florist, selecting a renowned guest chef and even inviting a number of high-profile musicians to perform.

 

But one person the White House apparently neglected to hire was a spell checker."

No Other Salt for Me

A couple years ago, my friend Elaine hiked to base camp on Mt. Everest. For my birthday this year, she gave me Himalania, Himalayan Pink Salt.

I watched the NatGeo special.

I know salt tastes different based on where it comes from ...

but OMG ... I had no idea salt could taste this sensuous.

My Immersion Blender

Creamy Chickpea Soup
4 T EVOO
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
6 (count 'em 6) garlic cloves, minced
1/4 t red pepper flakes
1/4 t saffron
1 t salt
1/2 t black pepper
4 (16 oz) cans chickpeas, drained
6 cups chicken broth
3 T minced basil
1 T lemon juice
1/4 cup chopped, roasted, red pepper

In Dutch oven, heat EVOO. Add veggies, red pepper flakes, saffron, salt & pepper. Cook for 5 min.

Stir in chickpeas and broth -- bring to a boil. Reduce heat to low and simmer for 30 min.

The directions say, " Puree half the soup ...". I say,"Have fun with the immersion blender. Leave a bit of it chunky."

Add lemon and basil. (The lemon really makes it.)

Serve with roasted red peppers sprinkled in the middle of each bowl.

Ramen in Chinatown

I chuckled when I saw "Ramen" on the menu at a restaurant near Chinatown in San Francisco. I mean, really?

Wow, was I surprised.

BBQ and Crazy No Cabbage Slaw-like Thing

I picked up some pre-cooked carnitas from Trader Joe's and needed to do something with it. I decided to make a BBQ sandwich by dressing the pork with a friend's special, award winning sauce (Russ & Frank's Sassy BBQ Sauce http://www.russandfranks.com/).

I wanted a cool slaw to go with it but didn't have any cabbage. Having spent over an hour commuting home from work, I didn't want to go out again so I concocted a mock-slaw from the following:

Grated carrots, radishes, and granny smith apples, thinly sliced red onion and green pepper -- and a dressing made of mayo, mustard, rice vinegar, agave (to sweeten), salt & pepper, and a dash of Pete's Hot Sauce. I served it over a bed of fresh greens and topped with a few mini heirloom tomatoes. Whole wheat rolls because my doc says so. It was yummy but in my heart, slaw needs cole (cabbage) and I'll include that next time.

Flavor Bursts

I owe it all to Aida (Food Network "Ask Aida") for this simple recipe with complex flavors.

I don't measure, but I used all of her ingredients, except the cheese. This burger achieved the most highly rated response from family, "Write it Down." Spinach in the burger, and pickled onions on top ...

http://www.foodnetwork.com/recipes/aida-mollenkamp/big-bacon-burger-recipe/index.html