Leftovers

I found myself with an assortment of leftovers the other day – artisan bread that was a couple days old, cherry tomatoes that were starting to get a little wrinkly, some bits of steak, a nub of sweet onion, some fresh parsley just coming to its last days.

Of course my first thought was “Panzanella!”  That famous Tuscan salad of bread and tomatoes tossed with olive oil and vinager.

For seasoning, I keep it simple. I like the flavors of the good olive oil and red wine vinegar to shine through. In addition to that I use plenty of salt, pepper and some granulated garlic. I like the granulated garlic here because its far less aggressive then using raw garlic and it distributes evenly throughout. No one is going to bit into a piece of raw garlic when when you use the granulated garlic.

I usually mix all the ingredients except the bread and let it sit for a while. This time also allows the natural juices of the tomatoes to help with this dressing. By tossing the bread in last you can judge how much bread cubes you want to add, keeping the ratio of wet ingredients (dressing, tomatoes, herbs etc) to around 1-2. (1 part wet ingredients to 2 parts bread) I usually don’t toss in the bread till about 10-15 mins before serving. That way the bread gets moistened but not soggy. The dressing should just just barely coat everything in the bowl.

The beauty of this salad is that it is perfect served room temperature. Of course if you are adding meat like I did – keep the wet ingredients (including the meat) refrigerated till about 30 mins before serving time. You want to get the chill off before serving, and toss in the toasted, cubed bread about 15 mins before serving.

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The simplicity of leftovers!

Author’s notes:

Basil is often used in a panzanella salad but really any fresh, soft herb you have on hand is great in this.

When it comes to the olive oil in this, make sure you break out the good stuff because it is gives a lot of flavor and richness.

Onions – I happen to have some sweet onion on hand. I wouldn’t use a red onion unless you dice it fine and keep the amount low. A red onion can sometimes over-power a dish. Shallots are natural excellent choice for this dish.

 

 

Hot & “Board”

The hot weather here in New England has really got me thinking about meals in a new way. That new way being when/if I turn on the stove at all in the house!

Of course the back yard grill is the best option during a heatwave, but even that is just too hot to deal with on an afternoon topping 95 degrees! I will often grill early in the morning while I enjoy my first cup of coffee. The neighborhood is quiet, the temperatures are cooler and I can get my garden watered while I wait for the meat to cook.

And once I get the grill going (gas-fired so it’s easy) I like to make it worth it and grill marinaded meats and lots of veggies. These can be cooled and served later in the day, chopped up on top of salads, or as I did this past hot Saturday, as a composed grouping on a wooden cutting board.

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“Lunch on a Board” 

This particular grouping was inspired by the fresh made mozzarella from Wolf Meadow Farm and a fantastic heirloom tomato and zucchini from Stillman’s Farm.

The fresh basil came courtesy of my backyard pot and the steak from my freezer – defrosted and marinated a day prior. A drizzle of olive oil, red wine vinegar, black pepper and some pink Himalayan salt completed this beauty.

TIP: Hot weather entertaining? Grill up everything the day before and serve on large cutting boards or chilled platters with a fresh drizzle of your favorite vinaigrette and some fresh herbs sprinkled over.