Posts by tag: bread

  • Panzanella Salad with Roasted Garlic

Panzanella Salad with Roasted Garlic

Posted on June 12, 2017

This post was originally published here on May 29, 2013. I’ve since updated the photos and text. 

It’s my Birthday!

I’m 37 years old today. And apparently, I’m celebrating my most recent successful trip around the sun by re-visiting this recipe for Panzanella Salad with Roasted Garlic. It’s a dish that first appeared here on the blog over 4 year ago. And it’s one that I still love to make and enjoy all Summer long.

So…is this what 37 looks like? Is my choosing to post a sensible salad recipe on my Birthday, instead of a towering three-tiered cake covered with chocolate frosting and sprinkles, indicative of old age? Or maturity? Or senility?

Honestly, I’m not sure. But whatever the reason, I’m OK with it. Because I’m pleased to report that 37 actually feels pretty gosh darn good.

Panzanella Salad with Roasted Garlic | www.floatingkitchen.net

So, let’s chat about this salad. It’s a recreation of a dish that I enjoyed (i.e. devoured) at a tiny Italian restaurant on Orcas Island several years ago, back when I was living in the state Washington. And while I can’t remember everything about that exact dish, their use of whole roasted garlic cloves in the salad is what stood out most in my mind. It’s what made their panzanella salad different from those I had eaten in the past. And it’s a trick that I’ve now adopted at home to help take my panzanella salads over the top.

The rest of this salad is composed of your typical Summer staples: juicy tomatoes (get heirlooms if you can!), fresh basil and tender mixed greens. And of course, we can’t forget about the toasted bread cubes. I mean, it wouldn’t really be a panzanella salad without the bread. I usually buy a loaf of whatever happens to catch my eye at the bakery that week. An Italian Pugliese or French Boule are always sensible choices. But don’t be afraid to play with different types of bread. I’ve learned from past experiments that rye bread can really add an extra punch of flavor. Or try cornbread if you need to make a gluten-free version.

Panzanella Salad with Roasted Garlic | www.floatingkitchen.net

This isn’t one of those salads that you can just toss together in a few minutes. It takes time to roast the garlic and prepare the other ingredients. But it’s totally worth it for those nights when you have a little bit of extra wiggle room in your schedule. Because the layers of flavors here are seriously on point.

The original version of this recipe included some buffalo mozzarella, but I’ve since started enjoying it sans cheese. Skipping the mozzarella makes this recipe vegan (just be sure to check the ingredient label on your bread), which means I get to save my “dairy points” for things like ice cream or strawberry shortcake with fancy whipped cream. Because at 37 years of age, I’m learning that life is all about balance.

Cheers,

Liz

Panzanella Salad with Roasted Garlic

Serves 4-6

Panzanella Salad with Roasted Garlic

Ingredients

  • For the Salad
  • 2 heads of garlic
  • About 1/4 cup extra-virgin olive oil, divided
  • 4 cups cubed bread
  • 1/2 red onion, peeled and roughly chopped
  • 1 tsp. fresh thyme leaves
  • 1/2 tsp. salt, divided
  • 1/4 tsp. black pepper
  • 4-5 medium sized tomatoes
  • 2 cups mixed greens
  • 1/4 cup fresh basil leaves, torn

  • For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Reserved tomato juices
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Using a sharp knife, remove the top portion of the garlic heads, exposing the individual cloves. Place the garlic heads cut-side up on a piece of aluminum foil. Drizzle each garlic head with 1 teaspoon of olive oil and then fold over the aluminum foil to cover the tops.
  2. Place the garlic heads in your oven, then turn it on to 300 degrees. After 30 minutes, carefully uncover the garlic heads, drizzle the tops with another teaspoon of olive oil and place them back in your oven to roast for an additional 45 minutes. Remove the garlic from the oven and let it cool slightly. Once it’s cool enough to handle, carefully remove the individual garlic cloves from their skins and place them in a small bowl. Set aside.
  3. Turn your oven up to 400 degrees. In a large bowl, toss the bread cubes and chopped red onion with the thyme leaves, 1/4 tsp. salt, the black pepper and about 2 tablespoons of the olive oil. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 15 minutes, stirring once halfway through. The bread should be crisp and lightly golden brown. Remove from the oven and set aside to cool slightly.
  4. Meanwhile, chop the tomatoes into large chunks. Place the chopped tomatoes in a strainer placed over a bowl so you can collect the juices (you will use the juices for the dressing). Sprinkle the chopped tomatoes with 1/4 tsp. salt, tossing gently. Let the tomatoes sit for 5-10 minutes.
  5. To make the dressing, whisk all the ingredients together, including the reserved tomato juices.
  6. To assemble the salad, place the roasted bread cubes and red onion in a large bowl. Add all of the dressing and toss to combine. Then add the roasted garlic cloves, chopped tomatoes, mixed greens and basil leaves. Toss gently to combine. Serve immediately.
http://www.floatingkitchen.net/panzanella/
  • The Best Blueberry Muffins

The Best Blueberry Muffins

Posted on May 15, 2017

This post was originally published here on January 23, 2014. I’ve since updated the photos and text. Enjoy!

Great fitting jeans. A copy of The Catcher in the Rye. And a recipe for The Best Blueberry Muffins.

These are all classics that will never go out of style. And they are all things that everyone should have in their collection.

And while it would be awesome if we could all go clothes shopping together to find some booty-licious pants. Or have a book club meeting to discuss teenage rebellion. Neither of those things seems very practical right now (unless you all want to hop on an airplane!). So instead, I’m going to help you out in the blueberry muffin department.

The Best Blueberry Muffins | www.floatingkitchen.net

This blueberry muffin recipe is slightly adapted from Gwyneth Paltrow’s cookbook, My Father’s Daughter. It’s a recipe that I’ve been making for years now (playing with many different mix-ins along the way), so I know it by heart. It’s my go-to baked good that I’m constantly whipping up for any special breakfast or brunch gathering. Or just whenever my mood requires a little pick-me-up. Because you certainly don’t need a special occasion to make and enjoy these babies. They are wonderful any day of the week. And any month out of the year, too. Classics like blueberry muffins are season-less, in my humble opinion (although being able to use local blueberries during the Summer months is a real treat!).

And you know what’s even better? This recipe requires only one mixing bowl and 10 ingredients.

The Best Blueberry Muffins | www.floatingkitchen.net

A few notes on the recipe that are worth mentioning up front. First, the batter is extremely thick. Like whoa. Probably way thicker than other muffin recipes you’ve made in the past. Second, the muffins cups get filled all the way to the brim. But don’t worry. They won’t spill over. And finally, 2 ½ cups of fresh blueberries will seem like way too many blueberries than will reasonably fit in a muffin without resulting in an exploding blue mess. But just trust me when I say it’s all going to be fine. You got this! And I bet these blueberry muffins will soon become a favorite in your house, too!

Cheers,

Liz

The Best Blueberry Muffins

Yield: Makes 12 muffins

The Best Blueberry Muffins

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
  • 2 eggs
  • 1/2 cup whole milk
  • 1 tsp. lemon zest
  • 2 cups all-purpose flour
  • 3/4 cups plus 1 tablespoon sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 2 1/2 cups fresh blueberries

Instructions

  1. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
  2. In your stand mixer with the paddle attachment, beat the butter, eggs, milk and lemon zest on medium speed until well combined, about 2-3 minutes. With the mixer on low speed, slowly add in the flour, 3/4 cups sugar, baking powder, salt and cinnamon, beating until the dry ingredients are just incorporated. Then gently fold in the blueberries using a spatula or wooden spoon.
  3. Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Sprinkle the tops of the muffins with the remaining tablespoon of sugar. Transfer to your pre-heated oven and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in their tin for 5-10 minutes. Then remove and transfer them to a wire rack to continue cooling.
  4. These blueberry muffins can be stored at room temperature in an airtight container for 2-3 days.
http://www.floatingkitchen.net/the-best-blueberry-muffins/

Send this to friend