CORNBREAD PANZANELLA
When serving a crowd, I'm always thinking of recipes that can be fully or partially made ahead. That's why this panzanella is so great. The traditional bread salad was a way to use up stale or leftover bread. I thought it would be fun to add a Southern spin and substitute day-old cornbread and toast it in bacon drippings. Sounds yummy right? Well, it is!
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Cook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to cool, reserving the drippings in the skillet, then chop.
- Add half of the Cornbread cubes to the hot bacon drippings in the skillet and brown on all sides, 5 to 8 minutes. Remove from the skillet and let cool. Add vegetable oil to the skillet if it becomes dry, then brown the remaining cornbread cubes. Let cool.
- Whisk together the olive oil, vinegar, mustard and garlic in a large bowl. Season with salt and pepper. Add the tomatoes, basil, capers, cucumber and onion. Toss well to coat. Cover and refrigerate until ready to serve, or serve right away.
- Just before serving, add the cornbread cubes and bacon and toss. Garnish with additional basil, if desired.
- Preheat the oven to 400 degrees F. Lightly grease a 9-inch baking pan with vegetable shortening or cooking spray.
- Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, butter, vegetable oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
- Bake the cornbread until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool on a wire rack.
CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky brine from pickled chiles, and suddenly "salad for dinner" is something we can all get behind. The whole thing costs less than $10 and makes the most out of every ingredient that goes into it.
Provided by Joe Sevier
Categories Dinner Lunch Peach Bacon Tomato Mustard Hot Pepper Garlic Quick & Easy
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
- Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
- Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
- Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
- Transfer panzanella to a platter or individual bowls to serve.
CHARRED NECTARINE & PROSCIUTTO PANZANELLA
Combine nectarines, prosciutto, ricotta, spinach, sourdough and herbs to make this simple summer salad. Charring the nectarines adds depth of flavour
Provided by Rosie Birkett
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some sea salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.
- Meanwhile, whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the mustard to make a dressing, then pour half over the bread.
- Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.
- Season and toss everything together, then pile onto a serving platter. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.
Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.8 milligram of sodium
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