Author: Loren

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Panzanella

Ina Garten, from Foodnetwork.com

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Beach Volleyball Picnic

Rated: 5 stars out of 5Rate itRead users’ reviews (132)
* cook Time: 10 min, yield 12 servings

Prep
15 min
Inactive Prep
30 min
Cook
10 min
Total:
55 min

Ingredients

* 3 tablespoons good olive oil
* 1 small French bread or boule, cut into 1-inch cubes (6 cups)
* 1 teaspoon kosher salt
* 2 large, ripe tomatoes, cut into 1-inch cubes
* 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
* 1 red bell pepper, seeded and cut into 1-inch cubes
* 1 yellow bell pepper, seeded and cut into 1-inch cubes
* 1/2 red onion, cut in 1/2 and thinly sliced
* 20 large basil leaves, coarsely chopped
* 3 tablespoons capers, drained
*

For the vinaigrette:

* 1 teaspoon finely minced garlic
* 1/2 teaspoon Dijon mustard
* 3 tablespoons Champagne vinegar
* 1/2 cup good olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

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Very-Much-Marinated Potatoes

Based somewhat on Mollie Katzen’s recipe from the Enchanted Broccoli Forest

modified from http://www.bakespace.com/recipes/detail/Very-Much-Marinated-Potatoes/46587/ since I couldn’t find the original
* 14 medium (2 1/2-inch diameter) potatoes, unpeeled and sliced thin
* 1 cup red wine vinegar
* 3 cups water
* 8 medium cloves garlic, peeled and sliced in half lengthwise
* 2 tsp. salt
* 1 cup thinly sliced red onion
* fresh black pepper to taste
*
* OPTIONAL ADDITIONS:
* a drizzle of extra-virgin olive oil
* small amounts of minced fresh parsley, basil, and/or chives
* very thinly sliced bell pepper
* chopped tomatoes

DIRECTIONS

1) Place the potatoes, vinegar, water, garlic and salt in a large pot. Bring to a boil, lower heat to a simmer and cook uncovered until the potatoes are tender but not mushy (recipe says 15 minutes, but mine probably went at least 40 on low heat).

2) Drain and transfer to a medium-large bowl. Stir in the red onion while the potatoes are still hot and season to taste with black pepper. Allow to cool to room temperature.

3) If desired, drizzle with extra-virgin olive oil to taste and stir in some herbs and sliced bell pepper. Serve at room temperature or cold, plain or garnished with tomatoes.

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Frontera Grill’s Now-Classic Ceviche: Ceviche Fronterizo

From Rick Bayless
http://www.rickbayless.com
Makes about 4 cups, enough for 6 to 8 as a starter

I never tire of this ceviche: the lilt of fresh-fresh fish infused with straight-ahead flavors of Mexican street food (lime, chiles, onion, cilantro) and finished to a consistency that’s perfect for piling on tortilla chips or tostadas. That’s my favorite way to eat ceviche, the sweet, toasty corn flavor of the crisp-fried corn tortilla being the perfect counterpoint to soft-textured brilliance of good ceviche. We’ve had this ceviche on the menu at Frontera Grill for over two decades.

Ingredients

1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes. WE USED HALIBUT
About 1 1/2 cups fresh lime juice
1 small white onion, chopped into 1/4-inch pieces
Hot green chiles to taste (roughly 2 or 3 serranos or 1 large jalapeno), stemmed and roughly chopped
1/4 cup pitted green olives, preferably manzanillos
1 large (about 10-ounce) ripe round tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
OR 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
1/4 small jícama, peeled and chopped into 1/4-inch pieces
(optional, but suggested if using sundried tomatoes)
1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
2 tablespoons olive oil, preferably extra-virgin
Salt
1 teaspoon sugar
About 16 ounces of sturdy tortilla chips or 3- to 4-inch tostadas (preferably chips or tostadas from a local tortillería), for serving
Directions

1. “Cook” the fish in the lime juice. In a large non-reactive bowl (stainless steel or glass are best), combine the fish, lime juice and onion. The fish cubes should float freely in the juice; if they don’t, add a little more juice. Cover and refrigerate until the fish is as “done” as you like: 30 minutes to an hour for medium-rare, 3 to 4 hours for “cooked” all the way through. If you’re planning to serve your ceviche on chips or tostadas, tip off all the lime juice; to serve in dishes or glasses, tip off about half the juice. (Sad to say that the juice is fishy tasting at this point and can’t easily be used for another preparation or another round of ceviche. In Peru, however, they season it, pour it into shot glasses and serve it as sangre de tigre—tiger’s blood.)

2. Flavor the ceviche. In a mini food processor, process the green chile and olives until finely chopped (or finely chopped by hand). Add to the fish along with the tomato, optional jícama, cilantro and olive oil. Stir well, then season with salt (usually about a scant teaspoon) and sugar. Refrigerate until ready to serve—preferably no longer than an hour or two. Serve the “dry” version with the chips or tostadas for your guests to use a little edible plates; serve the “wet” version in small dishes or glasses.

Working Ahead: The fish can be marinated in lime and completely drained (even if you’re going to add back some of the juice) early in the day you’re going to serve; cover tightly and refrigerate. All the vegetables and the cilantro can be prepped, mixed, covered and refrigerated early in the day, too. Mix and season the ceviche within two hours of serving; keep it refrigerated until the last moment.