Panzanella -- the Ultimate Summer Salad for a Crowd?

Panzanella Salad 

There's a crowd coming to my house for lunch. 

Not really. It's a "virtual" lunch, connecting my fellow kosher bloggers who live throughout the world. We are celebrating three years of friendship. Everyone will post a recipe so we can feast together, if only in our imaginations.

So, what to feed a kosher crowd?

It isn't as straightforward as you might think. The rules of kashruth are not simple. In fact, books have been written on the subject. Most people, even those who aren't Jewish and/or kosher, know the basics: no pig, no shellfish, no meat with dairy; only kosher meat, etc. etc.

But there's more to it and not everyone who is kosher follows the same rules. For example, some people only eat dairy products produced under the supervision of a Jewish person who will make sure the animals are kosher. People who are orthodox won't eat fish together with meat, whereas people who are conservative will. 

And more, too much to go into here.

That, plus all the other, nonkosher dietary stuff -- lots of folks these days are lactose intolerant or gluten intolerant. Some people don't eat meat. There are fish allergies! Nut allergies!

I want to avoid all that.

Oh myohmyohmy. 

Here's what I decided to make:

It's August and it's hot out. No one want s a heavy meal. The best food on the market now?

Tomatoes.

So my lunch is a salad built around summer's gorgeous produce. Plus a sprinkling of August's other culinary gem: fresh basil from my garden.

It's still a filling lunch, because I've added lots of vegetables to the usual bread-and-tomato salad. For the gluten-free folk there are plenty of good, crusty breads to substitute for the Tuscan-style or ciabatta called or in my recipe.

This dish has no meat, no fish, no poultry, no cheese, no dairy. Can be gluten-free. Strictly kosher. Delicious too.

Happy 3rd everyone!

Panzanella

• 1 pound crusty, 2-day old Tuscan style bread or ciabatta
• cold water
• 1 medium red onion, sliced
• 3 medium tomatoes, cut into bite sized pieces
• 1/2 sweet red bell pepper, deseeded and chopped
• 1/2 yellow or green bell pepper, deseeded and chopped
• 1 small zucchini, chopped
• 1 cup cooked peas
• 2 tablespoons drained capers
• 3-4 tablespoons chopped fresh basil
• 1 clove garlic, finely chopped
• 7-8 tablespoons olive oil
• 3-4 tablespoons red wine vinegar
• freshly ground black pepper to taste

Preheat the oven to 400 degrees. Cut the bread into large dice and place them on a baking sheet. Bake the bread for 8-10 minutes or until lightly toasted. Remove from the oven and place the pieces in a large bowl. Let cool. Add the red onion, tomatoes, red pepper, yellow pepper, zucchini, peas, capers, basil and garlic and toss the ingredients. Mix the smaller quantities of olive oil and red wine vinegar and pour over the salad. Sprinkle with freshly ground back pepper to taste. Toss the salad and add more olive oil and/or vinegar as needed to taste. Let rest for 15 minutes before serving.

Makes 6 servings

More delicious Kosher Connection recipes right here

BEEF RIBS WITH SPICY RIB RUB

I don't have a lot of go-to meals. I like to mix things up, change recipes, add a new ingredient or change a seasoning or try a different sauce and so on.

But when I'm in a hurry or too busy to cook I make something quick and simple, usually something I've done dozens of times. One of my favorite go-to quickie recipes is: beef ribs. I preheat the grill or broiler, sprinkle the ribs with salt, pepper and garlic and that's that. Dinner (add a vegetable or salad or maybe some cut up avocado/tomato) is done.

Before last week I had never made beef ribs with a rub. I know you can buy all sorts of rubs and marinades but I wanted to try my hand at it so I made my own rub mixture. Instead of my usual -- grill the meat for 10-12 minutes -- I let them cook ever so slowly, tightly wrapped in foil, for 3 hours, until they were as soft as .... fill this in for yourself. Then I quickly grilled them until the surfaces were crispy.

Oh my, dinner was awesome. I will make this again.

And by the way, I poured the pan juices into a jar, put it in the refrigerator for a few days, then scooped the fat that rose to the top and used the juices to baste a chicken. So with this rub we got double the flavor, fun and good food.

 

Broiled/Grilled Beef Ribs with Spicy Rib Rub

• 3 tablespoons brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground chipotle
• 1/4 teaspoon cayenne pepper
• 6 tablespoons olive oil
• 4 pounds beef ribs

Combine the brown sugar, onion powder, garlic powder, paprika, chili powder, cumin, salt, chipotle and cayenne in a bowl and whisk to blend the seasonings evenly. Add the olive oil and mix thoroughly. Spread the mixture all over the ribs. Refrigerate the ribs for at least 2 hours.

Preheat the oven to 250 degrees. Wrap the ribs tightly in aluminum foil. Place the foil wrapped ribs on a cookie sheet. Bake for 3 hours. Remove the package from the oven. Remove the ribs from the package (there will be pan fluids*).

To broil: preheat the oven broiler. Place the ribs on a cookie sheet. Broil for about 3 minutes per side or until crispy.

To grill: preheat an outdoor grill. Place ribs directly on the grids and grill for about 3 minutes per side or until crispy.

Makes 4 servings

*Pour the pan fluids into a jar, refrigerate for at least 2 hours or until the fat rises to the top. Remove and discard the fat. Use the fluids as a basting sauce for beef or chicken.

Mamaliga with Creamy Mushroom Ragout

Today is one of those days when I don't feel like eating meat. I don't even feel like removing the grill cover to cook up an easy burger or hot dog. I don't want fish or chicken either. It's just one of those days.

But I do want something substantial, filling and savory. For this kind of mood, nothing fills the bill better than something with mushrooms. 

Mushroom Pot Pie is one of our family favorites. But today I decided on a creamy mushroom ragout served over cooked cornmeal -- also known as polenta, but which my grandma called mamaliga (and my father called cornmeal mush).

Bonus: it can be reheated either in the microwave or preheated 350 degree oven.

Dinner's done. Maybe some sliced tomatoes on the side.

 

Mamaliga with Mushrooms in Sour Cream Sauce

• 4 cups water
• 1 cup cornmeal
• salt, approximately one teaspoon
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1-1/2 pounds mixed fresh mushrooms, sliced
• 2/3 cup dairy sour cream or plain, Greek style yogurt
• freshly ground black pepper to taste
• 3 tablespoons chopped fresh chives

Pour the 4 cups of water into a large saucepan and bring to a boil over high heat. Gradually add the cornmeal and about one teaspoon salt, while also stirring constantly. Continue to cook over medium-high heat, stirring constantly, for about 15 minutes or until the mixture is thick. Stir in 2 tablespoons butter. Cover the pan and set it aside. Heat the olive oil and the remaining one tablespoon of butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onions and mushrooms and cook, stirring occasionally, for 8-10 minutes or until the vegetables are tender and all the juices have evaporated from the pan. Stir in the sour cream, sprinkle with salt and pepper to taste and remove from the heat. Spoon the mamaliga into serving bowls, spoon the mushrooms on top, sprinkle with chives and serve.

Makes 4 servings

Breast of Veal with Mushroom "Dust"

Breast of Veal is either "peasant food" or "holiday festive food" depending on who you ask.

I don't care about such things. If I like how it tastes I want to eat it.

Like Breast of Veal. The meat is sweet and soft. The bones are gnaw-worthy.

I usually braise or stew this portion. But I decided to roast one, inspired by a recipe I saw in Bon Appetit Magazine for Grilled Porcini Rubbed Rack of Veal. 

Okay, theirs was rack, mine breast. Theirs was grilled, mine roasted. The ingredients are different, except for the dried mushrooms (they called for mushroom powder, I crushed my own dried mushrooms) and crushed red pepper.

But I do have to credit them for the inspiration. Dried mushrooms and veal -- perfecto!

 

Breast of Veal with Mushroom Dust

• 1/2 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon crushed red pepper
• 1 medium clove garlic, chopped
• 2 tablespoons lemon juice
• 1 3-4 pound breast of veal
• salt to taste

Preheat the oven to 350 degrees. Crush the mushrooms using a rolling pin (or use a food processor) until they are ground to "dust." Place the mushroom dust in a bowl. Add the olive oil, chives, red pepper, garlic and lemon juice. Stir to blend the ingredients. Place the veal breast in a roasting pan. Brush the mushroom mixture over the top surface of the meat. Sprinkle with salt. Cover the pan with aluminum foil. Roast for one hour. Remove the cover and raise the oven heat to 425 degrees. Roast for another 15-20 minutes or until the surface is crispy.

Makes 4 servings

Honey Poached Plums

When my kids come for a few days I buy a ton of fruit. And then usually have to shop again during the visit to get more, because there's none left. 

When my kids don't come I buy much less fruit but never run out of it. In fact, the fruit I buy frequently sits there in the fruit bowl, washed and waiting. Then gets too soft for actually eating out of hand and winds up in a banana bread or cold, summer fruit soup or some other recipe that works well when fruit is past its prime.

Like these plums. They looked so good when I bought them. Alas, they were not as compelling this week as the chocolate covered cherries or the chocolate covered almonds or the NoMoo Cookies I bought.

However -- when I poached them in a little honey, added a few cardamom pods and some orange peel, well, then the plums seemed more like real dessert and therefore more welcome. Especially when drizzled with boiled down poaching juices and accompanied by yogurt (plain, mixed with some of those boiled down juices) and chopped, roasted almonds.

So the fruit did get eaten after all. No leftovers.

Honey Poached Plums with Yogurt and Roasted Almonds

• 1/4 cup honey
• 2 cups water
• 12 slightly crushed cardamom pods (or use 2" cinnamon stick)
• 1-1/2 teaspoons finely grated fresh orange peel
• 6 large plums
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups plain or vanilla yogurt
• 1/2 cup chopped toasted almonds

Place the honey, water, cardamom pods and orange peel in a saucepan, bring to a boil and simmer for 5 minutes. Remove the pan from the heat. Wash the plums, cut them in half and remove the pit if possible (if not it will be easy to remove after poaching). Place the plum halves in the poaching liquid. Mix in the vanilla extract. Let rest until the liquid cools, at least 2 hours. Remove the plums and set them aside. Bring the poaching liquid to a boil over high heat and cook for 4-5 minutes or until thickened to the consistency of maple syrup. Let cool. Place 2 plum halves per person on dessert plates. Mix a small amount of the boiled down liquid into the yogurt and spoon some of the yogurt next to the plum halves. Drizzle the plums with the remaining poaching liquid. Scatter the nuts on top of the plums and yogurt.

Makes 6 servings

Love Those Tuna Burgers

Tuna is not one of my favorite fish. It's frequently dry and chewy, except when it's rare, and unless you buy a really thick hunk of really high quality fish, it's difficult to get it rare to perfection -- if the piece is thin it cooks to an unpleasant looking grayish color.

But tuna burgers? I love them. Because grinding or chopping the flesh makes it tender, even when the burger is well-done. And the color is just fine for burgers, especially because the outside surfaces crisp to a gorgeous golden brown whether you grill, broil or saute them.

I don't mix in too many seasonings when making tuna burgers. Instead, I add flavor with a tangy condiment to serve with the tuna burger on the roll. Recently I mixed the fish with chopped fresh chives -- the only herb I have been successful in growing in my garden this year -- and served the burgers with mayonnaise mixed with chopped kalamata olives and a hint of lemon peel.

This recipe is extremely easy, also quick to cook. Just perfect for casual, summertime eating, meatless/dairy meals and any old time.

 

Tuna Burgers with Olive Mayo

• 5 tablespoons mayonnaise
• 3 tablespoons finely chopped kalamata olives
• 1/2 teaspoon grated fresh lemon peel
• 20 ounces fresh tuna
• 2 tablespoons chopped chives
• 1 large clove garlic, chopped
• salt and freshly ground black pepper to taste
• 3 tablespoons olive oil
• 4 rolls
• lettuce, spinach or arugula leaves
• 4 slices tomato

Preheat an outdoor grill or oven broiler (or use a sauté pan). Mix the mayonnaise, olives and lemon peel together and set aside in the refrigerator.

Chop the tuna into very fine pieces (or pulse in a food processor). Place the fish in a mixing bowl. Add the chives and garlic and some salt and pepper to taste. Stir in 2 tablespoons of the olive oil. Shape the mixture into 4 patties. Brush the remaining olive oil over the surface of each patty. Grill or broil the burgers for 2-4 minutes per side or until lightly browned and crispy on both sides and cooked to the degree of doneness preferred. OR, pour the remaining tablespoon of olive oil in a sauté pan and fry the burgers for 2-4 minutes per side over medium-high heat.

Spread equal amounts of the mayonnaise mixture on the bottom side of each roll. Place a lettuce leaf on top, then top with a slice of tomato. Place the burger on top of the tomato. Cover with the top of the roll.

Makes 4

Gorgeous Hunk of Salmon, Roasted with Orange and Dill

We eat so much salmon at our house that one of these days Ed and I might actually turn into some. That's probably because in years past, when our kids were still living at home, we couldn't have any fish in the house. One of our daughters is allergic.

So we're making up for it now (I decontaminate the refrigerator after a fish dinner to get rid of any leftover fish oils or vapors). And salmon is a favorite. It's tasty, attractive and also healthy. Can you beat that?

We like it all sorts of ways, but I try to vary the seasonings, just to keep it from being too boring (same goes for chicken).

We had this dish recently: roasted salmon with a glaze that's basically orange marmalade and mustard. It is incredibly easy to prepare -- takes less than 5 minutes. I served it to company. Everyone declared it a keeper.

 

Roasted Salmon with Orange MARMALADE, MUSTARD and Dill

• 24-30 ounces fresh salmon

• 1/4 cup orange marmalade

• 1 tablespoon chopped fresh dill

• 1 large clove garlic, finely chopped

• 1 tablespoon lime juice

• 1 teaspoon Dijon mustard

• salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the marmalade, dill, garlic, lime juice and mustard together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned. 

Makes 4 servings

Variations on a Recipe Theme

Lois Held, a colleague of mine in the food business, posted a recipe for Sour Cream Plum Cake on Facebook the other day. The photo of the cake looked so fabulous that I couldn't wait to try it.

So I did. Except I didn't have all the ingredients, so I varied it a little and it came out just fine -- as fabulous to eat as her photo looked. My cake may not be as gorgeous as hers because as I took it out of the oven to cool on the rack, I dropped it -- fortunately I was able to catch it, although a hunk or two came off. I patched it together for the photo.

Thanks here to Burn jel for that marvelous stuff that's now on the burns on my hands.

The cake has a light, soft and fluffy texture. Not overly sweet taste. Perfect for a post-dairy or fish dinner.

And hey! It's National Cherry Day, so there's an extra reason to bake this one.

 

SOUR CREAM CHERRY CAKE

• 1-1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounce package cream cheese, softened
• 1/2 cup sour cream
• 4 large eggs, separated
• 3/4 cup sugar, divided (1/2 and 1/4)
• 2 Tablespoons orange flavored brandy
• 2 teaspoons grated fresh orange peel
• 2 cups halved, fresh cherries
• Powdered sugar

Preheat the oven to 350 degrees. Butter and flour a 9-inch spring form pan. Combine the sifted cake flour, baking powder and salt and set aside. Beat the cream cheese in the bowl of an electric mixer set at medium for about 2 minutes, or until softened and fluffy. Add the sour cream and beat for a minute or until thoroughly blended in. Transfer the cream cheese mixture to a regular mixing bowl. Wash the mixer bowl, add the egg yolks and 1/2 cup of the sugar and beat at medium speed for 2-3 minutes or until thick and pale. Add the cream cheese mixture, brandy and orange peel and beat at medium speed for 1-2 minutes or until blended. In a separate bowl, beat the egg whites with a whisk attachment, starting at medium speed, then gradually increasing to high speed for 1-2 minutes or until foamy. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold the flour mixture into the cream cheese/egg mixture. Fold in the beaten egg whites. Pour the batter into the prepared spring form pan. Scatter the cherries on top of batter.

Bake for 45-60 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan on a cake rack for 5 minutes. Remove the sides of the pan. Just before serving, sprinkle the cake with powdered sugar. Serve warm or at room temperature.

Makes 8-10 servings

NOTE: can add grated lemon rind if desired. Or use vanilla extract. Or both.

Meatless

We're big meat eaters here. During the summer, when the grill is open for business on our patio, we especially like beef ribs and veal chops, chicken and salmon.

But sometimes veg-only is on the menu. Maybe it's a meatless Monday -- or Tuesday, Wednesday -- whatever.

Or a fast during the Nine Days.

Or we are too tired to have a big, heavy meat meal.

Or it's just plain too hot to eat a heavy protein meal.

At those times we like a light, vegetarian, filling salad.

Like this one:

Tomato and Pasta Salad with Egg, Avocado and Blue Cheese

• 1 cup elbow macaroni or other small shape pasta
• 4 tablespoons olive oil
• 4 large eggs
• 2 cups halved grape tomatoes
• 1 avocado, peeled and cut into dice
• 1 cup crumbled blue cheese
• 1/2 cup chopped red onion
• 3 tablespoons chopped dill
• 3–4 tablespoons red wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste

Cook the pasta until al dente, drain and place in a large bowl. Set aside. While the pasta is cooking, heat a half tablespoon of the olive oil in a sauté pan over medium heat. Beat the eggs together and pour them into the pan. Cook for about one minute, stirring slightly, turn the egg over and cook for 30-60 seconds or until the eggs are cooked through. Place on a cutting board and chop into pieces. Add to the pasta. Add the tomatoes, avocado, cheese, red onion and dill and toss ingredients. In a small bowl, whisk the remaining olive oil, 3 tablespoons vinegar and the mustard. Pour the dressing over the salad. Toss and let rest for at least 5 minutes before serving. Taste for seasoning and add more vinegar if desired. Season to taste with pepper.

Makes 4 servings.

Do Kids Enjoy Cooking?

I never met a child who didn't enjoy cooking. Of course, I realize my universe is very, very small, but still ... over the years I have seen kids interested in food and be curious about such things as:

How big chunks get chopped into little pieces.

What happens to eggs when they're boiled.

What vanilla extract and whole cloves smell like.

What okra tastes like.

Why some people fry "grilled cheese" and some people cook it in a toaster oven.

How sushi/sashimi feels in your mouth.

Big questions. All of them. And if you encourage their curiosity, children learn much more than about the food. They learn that you will feed the hunger in their brain as well as in their stomach.

That's a good thing.

I think maybe kids begin the want-to-cook process when they are really young and they get to lick the bowl or taste a hunk of whatever it is you are cooking. Usually something sweet like cake batter or cookie dough. 

Two of my grand daughters once shared a batter bowl and spatula, as you can see in the first photo. YES I KNOW ALLOWING THEM TO LICK THE SAME SPATULA isn't the most sanitary thing. But that picture, one of my favorites of all time, reminds me of the great time we had that day. And that they continued to enjoy cooking, with me and their parents.

They are older now and recently graduated to knife skills. In the second photo they are chopping scallions. Another wonderful day. They are fully into the whole cooking thing and I know that these early adventures will make them unafraid of cooking for the rest of their lives.

The recipe for the cake they made on the sharing-spatula day is here. 

The scallions? Used for the salad recipe that follows.

If you have a child or niece or nephew or neighbor or know some other kid, encourage him/her to cook. And better yet, do it with them and have some fun.

Chopped Salad with Chickpeas and Avocado

• 2 large ripe tomatoes, chopped
• 1 medium cucumber, peeled, deseeded, and chopped
• 1 large red bell pepper, deseeded and chopped
• 1 large ripe avocado, peeled, pitted and cut into dice
• 1 (15-ounce) can chick peas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
• 1/2 cup tangy black olives, pitted and halved
• 2-3 hard cooked eggs, chopped
• 3–4 scallions, chopped
• 1/4 cup minced fresh parsley
• 2 teaspoons chopped fresh dill
• 4-5 tablespoons extra virgin olive oil
• 3-4 tablespoons lemon juice or red wine vinegar
• Salt and freshly ground black pepper to taste

Place the tomatoes, cucumber, bell pepper, avocado, chick peas, olives, eggs, scallions, parsley and dill in a bowl and toss ingredients gently. Just before serving, mix together the olive oil and lemon juice and pour over the salad. Season to taste with salt and pepper.

Makes 4 servings.