Instant Love: Summer Panzanella

It's been a long time since I've written on this blog. It's been so long now I feel like what I write should be fantastic, so I've been avoiding it.  Kind of like when you meet someone interesting, and you're thinking about calling them, but then you don't for whatever reason and then too much time passes and the whole thing is just too darn stressful.  Too much time has passed! I feel the same way when I don't cook for a while - after a few weeks I don't want to make anything unless it's going to be fabulous, because now there's anticipation.  So I procrastinate (and eat a lot of quesadillas and frozen Kashi meals).

That's why I was excited when Roomie showed me her new idea for this "Instant Love" section of the blog.  It reminds me of the "Like" button on Facebook: non-committal yet effective.  Also, it's perfect for those mid-week meals that I love, but don't feel like writing out a recipe for.  The throw together meals of last-minute inspiration and cravings.

Panzanella's are one of my favorite go-to meals, especially when I just need to get myself back into the cooking vibe (say, after traveling in South America for a month). Panzanella is just a bread salad, with crusty country bed, tomatoes, onions, and whatever other veggies or greens you'd like.  You can also do sweet versions, tossed with berries and almonds and a little whipped cream/creme fraiche. Plus, it's a salad with bread.  I mean, seriously, how good is that?

All you need is some day-old bread (a half loaf usually works for me), cut or torn into chunks (you can also toast it in the oven for a few minutes to get the desired crunched).  I tossed this one with fresh tomatoes, onions, and cucumbers from the farmers market, and some chopped basil from the garden.  My tomatoes were super juicy, so I didn't need any extra vinegar for the dressing.  Toss it all together in a big bowl with some olive oil, salt, and pepper and let it sit at room temperature for few minutes before serving.  Voila!

Perfect Pasta Caprese

In theory, Pasta Caprese should be a delicious and simple dish.  You take the beloved, classic Italian trio (fresh tomatoes, basil, and mozzarella), toss it with some al dente pasta, add some olive oil, and voila--heaven in a dish, right?  More often than not, this deceptively simple combination turns out all wrong--too wet from the tomato innards, or too greasy from the olive oil, or simply too bland, with no zing or unifying element to highlight the main flavors.

Instant Love: Summer Tomato Bruschetta Drizzled with Balsamic Syrup

 

-Whisk together about 1/2 cup of balsamic vinegar and 1 T. light molasses in a heavy saucepan, and heat over medium-high heat for about 10-12 minutes until the mixture has reduced to a nice syrup.

-Meanwhile, take the best tomatoes you can find in your yard or at the farmer's market, chop them up, toss them in a bowl with some olive oil, salt and fresh pepper, and set aside.

-When you're ready to eat, slice some baguette or country bread into thin slices, rub with a cut garlic clove, and bake in a 400-degree oven until bread is lightly toasted.

-Spoon tomatoes over crostini, and drizzle with balsamic syrup.  Delightful.

--K, reminiscing about when this particular version was consumed at a resort on the Mayan Riviera

   

A Favorite Summer Sandwich

When I was in junior high and high school, I had a (now embarrassing) obsession with a certain set of films starring Meg Ryan.  I made pilgrimages to all of the Upper West Side locations featured in You've Got Mail, including the famous Café Lalo.  It was over lunch with a friend at this charming café, which is known for its outstanding desserts, that I discovered a simple yet spectacular combination of ingredients that have since topped many slices of toast in my house: avocado, sprouts, bell pepper, and Bulgarian feta.  Perfect on a hot summer afternoon, or anytime you need a quick but special lunch.  Below is my reverie.

--K, amused by her past obsessions

A sturdy piece of whole grain toast is topped with a mildly grassy, herbal bed of sprouts.  These are topped with rich slices of creamy avocado, glistening under a light drizzle of sweet, spicy balsamic vinaigrette.  These velvety low notes are complemented by exquisite salty-fresh high notes combining generous sprinkles of crunchy, sweet red bell pepper and the enticing briny tang of fresh, moist feta crumbles... 

Toast 4 slices of a hearty multi-grain bread, rub gently with a slice from 1 clove garlic.

Top toasts with a few handfuls of fresh sprouts, then layer slices from 1 ripe Hass avocado.
  
Drizzle a favorite Balsamic vinegar or vinaigrette over avocado with a pinch of coarse salt.

Add some finely diced red bell pepper and crumbles of Bulgarian feta cheese (other kinds of feta work well too).  Finish with a few grinds of fresh pepper.  *Bonus: squeeze a touch of fresh lemon juice and a drizzle of fancy extra-virgin olive oil over the plate before serving.

Serves 2...Bliss.  wink wink.

 

Salmon and Crab Sandwiches with Roasted Cauliflower and Potato Salad

Coming up with this meal, simple as it is, took hours.  Foodless at home and without any ideas, I walked the 15 minutes to the farmers market, hoping to find something delicious.  The farmers market had the usual suspects - beets, lettuce, potatoes, basil, beans, peas, et cetera et cetera.  Nothing popped at me, so I sat for a while, staring at the produce, and decided I should just play with a new favorite of mine: roasted cauliflower.