This week we’re sharing another recipe featured in the Simply the Best story from Issue No. 11, in which we asked several photographers about their favorite dishes. This panzanella reminds photographer Melina Hammer of warm days in her mother’s garden as a child. It’s easy to understand why with the handfuls of freshly picked basil and vine-ripened tomatoes. If you have these summer essentials growing in your garden—or have access to them at a farmer’s market or store—this might be the perfect thing to make this weekend. We plan to make it all summer long.
Essential Panzanella
The success of this salad is in the quality of the ingredients. Look for heirloom tomatoes that burst with juice and flavor, as well as great bread and fresh herbs. The combination of these is such a rewarding—and simple—meal you’ll want to eat over and over again.
Ingredients
1 loaf of bread (I used challah, but any country loaf will do)
large handful of shallots
a number of perfectly ripe heirloom tomatoes*
good extra virgin olive oil
aged balsamic vinegar
large handful of basil leaves
sea salt and freshly cracked black pepper to taste
*I like a variety of hues and flavors—like the savory, intensely juicy Cherokee Purples and bright, acidic Green Zebras
Tear loaf of bread into bite-sized pieces. In a cast-iron skillet over medium heat, fry bread in olive oil. Peel shallots and cut into large wedges. In a bowl, toss shallots with olive oil, then grill on all sides. Cut tomatoes into bite-sized chunks.
Once all ingredients are ready, combine on a large serving platter, and dress with the balsamic and olive oil, and scatter with a bit of large flake sea salt, cracked pepper, and the basil leaves. Make enough for guests to have seconds, because everyone will ask for more.
Enjoy!
New York-based Melina Hammer‘s love for eating well and cooking led her to focus on food photography, and a bit of lifestyle and travel photography as well. She blogs about her latest culinary adventures at lickingtheplate.com.
{Photograph by Melina Hammer}
For the article Simply the Best in Issue No. 11, we asked several photographers to tell us about their favorite dishes. Today I’m excited to share the recipe behind the mouthwatering image above: Jessica Comingore’s mom’s granola, which was a staple in their household—and continues to provide fond memories for the two. Says Jessica: “Every time I visit, we’ll start our day with a bowl of graole on the patio, catching up on life.” Sounds like an especially nice way to mark this Mother’s Day weekend!
Ingredients
3 cups old fashioned oats
1 1/4 cups whole wheat flour
1/2 cup (packed) brown sugar
1/2 cup sliced almonds or chopped pecans
1/2 cup chopped walnuts
1/2 cup nonfat dry milk powder
1/4 cup unsalted sunflower seeds
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup water
1/4 cup honey
3/4 tsp vanilla extract
3/4 tsp maple extract
Preheat oven to 300°F. Combine oats, flour, brown sugar, almonds, walnuts, milk powder, sunflower seeds, and salt in a 13x9x2-inch metal pan.
Whisk vegetable oil, water, honey, and vanilla and maple extracts in a medium bowl to blend. Add to dry ingredients in pan and stir to coat completely.
Bake until granola is golden and crunchy, stirring every 15 to 20 minutes. Cool completely. Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.
Jessica Comingore is a Los Angeles-based photographer who got her start in interior design. While managing residential and commercial projects and contributing to a textiles line, Jessica developed and honed her photography skills as well. In 2011, she launched Jessica Comingore Studio. In addition to shooting interiors, Jessica also provides branding and design services.
{Photograph by Jessica Comingore}
{A Couple Cooks’ Peppermint Ice Cream and Hot Cocoa Affogato}
With most of the country experiencing a burst of wintery weather this week, today seems like the perfect opportunity to celebrate one of the season’s best drinks: hot chocolate. Like many classic dishes, people tend to have their own secret recipes that they swear by, but I’m still on the fence. I think this is a good problem to have and I’ve taken searching for a signature version pretty seriously.
Since chocolate is such a versatile base, there are dozens of directions to explore. I’ve been scouring some of my favorite food blogs to come up with a list of versions to try before spring. And with delicious additions from peppermint to peanut butter to brown sugar to coconut to ginger and orange, I’m convinced there will be several winners in the bunch. Maybe a hot chocolate tasting party is in order? Since many of the ingredients are the same, a simple buffet set up and lots of small cups would make for a decadent evening and perfect way to stay warm with friends!
{Above from top left: David Leobovitz’s Le Chocolat Chaud and Belgian Hot Chocolate; Edible Perspective’s Vegan Hot Cocoa Four Ways; Cannelle et Vanille’s Spiced Chocolate Bisque; Martha Stewart’s Peanut Butter Hot Chocolate}
This weekend, the Anthology crew gathered in Yountville, California, for a team meeting and to kick off the new year together. We had a wonderful time relaxing and exploring Yountville. One of the highlights was Thomas Keller’s Bouchon Bakery, which was so delicious it warranted not one, but two trips during our short stay.
Despite stopping in twice and my best efforts, I wasn’t able to try everything Bouchon had to offer. But what I did have was so mouthwateringly good that I decided acquiring the Bouchon Bakery Cookbook was a must. While I wait for it to arrive, I’m planning to try out the well circulated recipe for the namesake confection, the Bouchon. These tiny, dense chocolate cakes dusted with powdered sugar are studded with dark chocolate. They sound like an ideal dessert to have on hand for a Monday night. I think I’ll master those before moving on to the more advanced croissants and macarons.
{Images via Bouchon Bakery}
by Alexis on December 27, 2012
{Above: Chorizo, Lentil & Roasted Tomato Soup from What Katie Ate}
Traveling for the holidays gave me a healthy dose of the wintery weather that we’re lacking in the Bay Area. I took advantage of a particularly snowy afternoon to walk my Christmas cards to the post office as the drifts began to build. On the walk back, as I tried to keep warm, I started dreaming of making some delicious, steamy soup. While I’m thankful to have made it back to California before this latest storm started piling snow up across the midwest and east coast and causing travel headaches, a little part of me would like to be hunkering down right now, and putting a pot of one of these soups on the stove.
If you’re lucky enough (or unlucky enough, as the case may be) to be digging out from the latest blizzard, consider these recipes to keep warm. The Chorizo, Lentil & Roasted Tomato Soup pictured above from What Katie Ate is at the top of my recipes-to-try list. And the Kale & White Bean Soup from Guest Recipes contributor Love & Lemons looks like a perfect lunch. I’m also bookmarking Aran’s Lobster and Fennel Stew for a future dinner party or special occasion.
{From the top: Beet Greens Soup from Sunday Suppers; Kale & White Bean Soup from Love & Lemons; Lobster and Fennel Stew from Cannelle et Vanille; Celery Root Soup from David Lebovitz; White Bean + Shitake Soup with Herb Oil from Sunday Suppers}
