Monthly Archives: August 2012

Panzanella

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Another recipe to use up those wonderful ruby red, juicy tomatoes that are still in season!

Panzenella is a Tuscan salad that is made with tomatoes, onions, basil, day old toasted bread, and olive oil.  The recipe below is from the cook book The Tuscan Table by Jane Newdick and Lyn Rutherford.  This is a recipe my mom and I make at least once a summer and once we make it we always wonder why we don’t make it more often!  This salad is full of color and flavor. This recipe does take some time, but is definitely worth making!!

click the picture to take you to where you can buy the cookbook!

(Also, I would like to point out that my mother made this recipe this past Sunday and wanted to share it with you all!)

Ingredients

  • 2 sweet yellow peppers
  • 1 sweet red pepper
  • 3 garlic cloves, un-peeled
  • 1 red onion, peeled and thinly sliced
  • 6 ripe plum tomatoes, cut into wedges (or whatever tomatoes you have!)
  • Handful of fresh basil leaves, roughly torn
  • 2 TBSP fresh parsley, chopped
  • 8 oz firm textured day-old country (or tuscan) bread, cut into thick slices
  • 2 TBSP butter, melted
  • salt and ground black pepper
  • 5 TBSP extra virgin olive oil
  • juice of 1/2 lemon
  • 2 TBSP Balsamic vinegar
  • 1 tsp dijon mustard
  • handful of black olives (optional)

Directions

  1. Halve the peppers and remove the seeds.
  2. Place skin side up on broiler rack (or cookie sheet) with the whole garlic cloves and cook under broiler for 10-15 minutes until the skins are blistered and black all over.  Turn garlic occasionally and push it to the edge of the broiler (or cookie sheet) if it looks like it might burn.
  3. Place peppers in a bowl and cover with saran wrap and allow peppers to cool. Set garlic aside.
  4. Once peppers are cooled, peel off and discard skin and cut flesh into thin strips and place into large salad bowl.
  5. Add onions, tomatoes, herbs, and olives (if using), into salad bowl and season to tastel with salt and pepper.  Toss lightly to mix.
  6. Brush bread slices with melted butter and cut bread into large dice.
  7. Arrange bread in a single layer on the baking sheet and bake in a preheated 400 degree oven for 10-12 minutes, until deep golden brown. (Watch bread after 8 minutes as it tends to turn quickly.)
  8. Meanwhile make the dressing.
  9. Peel the garlic and mash the flesh in a small bowl.  Whisk in the olive oil, lemon juice, vinegar, and mustard. Season with salt and pepper to taste.
  10. To serve- drizzle the dressing over the salad and toss well.  Add the hot bread and toss again.
  11. Serve immediately.

Molly Jean

Bruschetta

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It’s tomato season!! Take advantage now!  One of the easiest side dishes to make for you meal, or even as an appetizer to a party is Bruschetta.

Ingredients:

  • 2 cups chopped tomatoes
  • 1/4 cup sliced basil leaves
  • 3 garlic cloves, 2 peeled and smashed, 1 peeled and sliced in half
  • 2 tablespoon olive oil
  • salt and peppet to taste
  • 4 sliced of thick italian bread (I used Tuscan Italian Herbed bread from The Breadsmith located in Lakewood, Ohio.)
  • Fresh Parmesan cheese (optional)

Directions:

  1. Mix tomoatoes, basil, 2 smashed garlic cloves, olive oil, salt and pepper in a bowl and let sit to let the flavors merry!
  2. Meanwhile, toast thick slices of bread.  If unable to fit in your toaster you can toast them in your oven on the Broil setting- make sure you turn so each side gets toasted.
  3. Once the bread is toasted rub the sliced garlic clove on each side of the bread while still warm.
  4. Next top the sliced pieces of bread with tomato mixture. (Be sure to take out the garlic cloves!!)
  5. Topped with fresh parmesan cheese if desired.
  6. Enjoy!

You can make more or less of this, depending on how many people you are serving.  You can also use a french baguette to have smaller slices, or use italian, tuscan, or your bread of choice!!

Molly Jean

BRGR 9

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BRGR 9 (pronounced “Burger 9”) is located in the Warehouse District of downtown Cleveland on West 9th street.  BRGR 9 is locally owned and has created a new image for burger’s, taking them to the next level!  Burger toppings include short rib, porkbelly, fried chicken finger, jalapeno jelly, bratwurst and lobster, just to name a few!

I was very overwhelmed by how many different types of burgers there were, so I asked the bartender what her favorite was and she insisted that I get the Turkey Time!

“Turkey Time” Burger

I was very pleased with my decision!  The Turkey Time is a fresh house-made grilled turkey burger topped with baby arugula, tomato, feta, cucumber aioli, on a wheat brioche bun.  The burger was perfect, not too heavy at all.  The burgers to not come with fries but you can order a side of fries to share!  Jordan and I decided to order the sweet potato tater tots instead of the fries.  I am not a big tater tots fan, but there were AMAZING!!! I love sweet potato fries, and this just took sweet potatoes to the next level.  The tater tots are dusted lightly with cinnamon and served with a side of cajon mayo and roasted orange mayo!

Check out the rest of the menu HERE!

Molly Jean

Crop Bistro and Bar

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I’m so sorry for the lack of posts!  The internet has been down at the house.  It’s finally up and running and I have a lot to share!  The first thing I want to share is my birthday dinner!

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My birthday was this past Wednesday, August 15th, and I finally went to Crop Bistro and Bar!  I have been waiting to try this restaurant for quite some time, but wanted to go on a special occasion!

Crop Bistro and Bar is located in  an old bank in Cleveland’s Ohio City historic neighborhood and is known to be Cleveland’s Best restaurant according Cleveland Scene Magazine!  The space is very impressive, open, with high ceilings.  The architecture reminds you of the old historic Cleveland there once was.  The restaurant focuses on using local food crop and therefore the menu changes frequently!  So what you see below may not be there when you decide to visit this fabulous restaurant!

 

Jordan and I with my gorgeous new birthday necklace!

 

 

 

 

 

 

 

 

 

Mom and Dad!

Mussels to share between the 4 of us

Burrata Salad- shared between Jordan and I

 

 

 

Grilled Lamb Lion, Local Ratatouille, Lebanese Couscous (my main course)

 

Seared CAB Ribeye, summer tomato salad, smoked blue cheese, grilled sourdough (My Dad and Jordan’s main course)

I did not get a picture of my mom’s but she had the Braised Short Ribs with bacon smoked campfire baked beans, slaw, cherry chipotle BBQ sauce.

S’more What? (picture does not do justice. If you like chocolate and s’mores- this dessert is for you!)

 

Crop Bistro and Bar is definitely one of Cleveland’s best.  Everyone loved everything they ordered!  The only complaint I have is the noise.  At times it was hard to hear our waitress.  I wasn’t sure if it was because she had a quiet voice or just the echoing of the other diners due to high ceilings.  But, there was no issue in hearing my parents or Jordan.  I definitely am looking forward to dining here again!

Molly Jean

Blueberry Zucchini Bread

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Now is the PERFECT time to be purchasing zucchini at the grocery store or at your local farmer’s market.   Another name for zucchini is “summer squash”, so get it now while it’s in season!

Zucchini provides a good source of Vitamin C, Vitamin B6, Riboflavin (vitamin B2), Manganese, Potassium, Folate, Carotenoids, and Fiber.  Summer squash is a great source of antioxidants, which help to protect us from certain cancers, as well as protect the eyes.  The antioxidants in zucchini are mostly found in the skin and seeds— SO NO PEALING!!!   To read more about the benefits of zucchini and summer squash CLICK HERE!

This is by far one of my favorite sweet bread recipes I have ever made.  I found the recipe on Pinterest from The Zesty Cook blog.  Click HERE for the recipe!

The recipe calls for a bunt cake pan, but I used two large loaf pans to make “bread” and not “cake.”  I still cooked the 2 loaves at 350 degrees for 55-60 minutes.

The picture above was when it was still warm-  perfect with a scoop of ice cream!!

The bread has a wonderful dense texture.  The zucchini adds a lot of moisture and the blueberries add a light sweet and sour taste. The the crumb topping is just to die for- Who doesn’t like butter, sugar, and cinnamon all mixed together???

You MUST try this recipe while zucchini is still in season!  Enjoy!

Molly Jean

Winner of SlimKicker app Giveaway is…..

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Hello all!

SlimKicker has chosen a winner of the Kitchen Scale giveaway!!  I am pleased to announce Emily as the winner with the goal of:

“I have been trying to get at least 30 minutes of physical activity everyday. I also do 30 second planks whenever I can, as this has been putting me on track to tone my torso and my arms very nicely!” ~Emily

Congratulations to Emily!!  Please email SlimKicker at  team@slimkicker.com to claim your prize! (Be sure to mention my blog name!)

Thank you to all who participated.  All of your goals are fantastic!! Keep working at them 🙂

Look out for hopefully some more giveaways in the future!

Look out for a new recipe post tomorrow!

 

Molly Jean