Tag Archives: Garlic

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

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Balsamic and Garlic Pork

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Chicken is an easy go-to meat for dinner during the week, but can get monotonous.  We often times forget about the other white meat- pork!  Today I am sharing an easy recipe that requires very few ingredients that add a punch of flavor to this other meat we often disregard.

Balsamic and Garlic Pork

Ingredients

  • 4 garlic cloves, minced
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons Olive Oil
  • 2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pork tenderloins (about 1 1/4 pound each)
  • 2 Tablespoons Canola oil

Directions

  1. Mix garlic, vinegar, olive oil, salt, and pepper in a bowl.
  2. Rub mixture over pork tenderloins and let marinade overnight, for a few hours, or a few minutes (whichever you have time for! It will be good either way!).
  3. Preheat oven 400 degrees F.
  4. Add Canola oil to a large saute pan and heat over medium-high heat.
  5. Add marinated pork to pan and brown on all sides (about 4-5 minutes).
  6. Transfer pork to a pan and place in the oven for 20 minutes, until the internal temp reaches 160 degrees F.
  7. Transfer pork to a cutting board and let rest for 10 minutes before slicing.
  8. Slice pork- you can also pour the extra drippings from the pan over the sliced pork!

You can use this marinade on any cut of pork.  And if you’re not into pork, it would be great for chicken!  Also, I was going to try this on the grill, but it was pouring down rain.  I think grilling would help caramelize the balsamic.  So, if you’re a fan of the grill, try it out!! You don’t need to brown it in a pan with canola oil.  After marinating just place the pork tenderloin on the grill and cook about 20 to 30 minutes, about 10 minutes per side, until the pork has reach 160 degrees.  Enjoy!

Molly Jean