Barefoot Bloggers: Panzanella

My lovely island. Yes, yes, that is a granite slab on my island. I'm in love with kneading dough on it. Don't tell Bimmer Man that though, he might not like it...
Drink a cold beer while cook. Or have a glass of wine, whatever to get you in the mood of chopping. No, I didn't not take pics of all the chopping, why you ask? Well, because there's more chopping of veggies here than anywhere!

Cut your bread into one inch pieces. Mine are larger. Ha.
Chop your veggies into one inch pieces. I LOVE Peppers, so this was a fabulous recipe!
And tomatoes... Mmm.... This is really a great summer meal by itself. Take it to a picnic, but don't add the bread until the last minute - I'm not a squishy bread person, so that's the only downside of this.
Then make the viniagrette. I couldn't find Champagne vinegar, so I used white wine vinegar. Tasted great - so don't just go out and buy it if you don't have the money.
Brown the bread in a HUGE pan on your stove over medium heat. It took me exactly 12 minutes to get all the bread toasty.

Toss everything.
Add the bread at the very last minute. No sogginess for me!
And the mess.
Don't forget to look at the Barefoot Blogger's blog. There's more recipes along with a whole list of who's who.

Ina's Panzanella

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

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.

Enjoy!

PSH

Random Eats & Catching Up

It's time to play catch up with McTatty. Mostly because I've been gone for so long moving & packing and not having the internet I just can't wait to blog! Strangely enough, I've been missing my googlereader and the usual blogs that I read. Actually, I've been missing seeing updates on my own, weird, right? Um, that was a little too truthful.
I've been making a lot of homemade pizza lately. Not sure why - I think mostly because I enjoy the honey in my dough along with adding whatever I want - like pepperoni & green peppers. Mmm.... And if you don't like rolling out the dough - just toss it in your cast iron pan and push it out to the sides, punch down the middle and you're all set with a deep dish pizza.
And bruschetta. I now make bruschetta pizza (ok, so I just make the bruschetta and then toss it on top of the pizza...). And no, I did not have any french bread. Sorry. I had to use my Brownberry whole wheat... Actually, it wasn't too bad with mozzarella...
Favorite summer flavors so far - tomato, basil and garlic. I also love fresh salads, oh wait, you can have all these flavors in a salad! Ha!
And me in the morning. I like having breakfast. If I don't have breakfast I end up eating a Snicker's Bar around 10:30 and uh, that's not so healthy, right?
My lunches. Or breakfast. Or whatever. Eggs in a basket. Or Toads in a Hole. Whatever. Let's just say I NEED one of these every day. They're so good... fried toast & eggs in butter with salt & pepper. It's not healthy at all, but it is a great source of protein, right? And fiber if you use whole wheat bread? Well, let's just say that it's Heaven in a bite, especially with a runny yoke! Um, yeah, this is definitely healthy in my dreams!

PSH

BBQ Chicken Wraps

The NEW MCTATTY KITCHEN. Oh, and I bought a kitchen island. More pics of my digs to follow...
Roughly chop a tomato. I haven't gotten used to my new kitchen yet, pardon my pics while I test out my ISO...
Then bang the hell out of a chicken thigh or breast with your rolling pin. Definitely a stress reliever. Two if you're cooking for four. Just one tomato though - not everyone likes tomatoes.
Marinate your chicken for 15 minutes with Italian dressing. Not too long.
Lightly oil your grill OR grill pan, like me.

Grill approximately 7 - 9 minutes on each side or 6 - 8 minutes depending on your grill. I happen to have a stove that doesn't get as hot as my other one. It took me almost 10 minutes on each side. Oops, maybe I should've preheated my grill pan a bit longer...
Once grilled, slice the chicken thinly, spread BBQ sauce on the bottom of your tortilla, top with the chicken, tomatoes and cheese. Roll up like a burrito. But don't be like me and buy smaller tortillas - buy the big burrito tortillas.
Put on your already hot grill for 8 minutes on one side, then 5 minutes on the other side.
Oops, part of my tortillas broke. It helps if you warm them through first. But I was hungry. I didn't have time for microwaving them for 20 seconds.
Mmmm... let the cheese melt with the sauce and the chicken... and then enjoy! My new favorite meal! You can really make these with just about anything - just veggies, corn, browned ground beef if you have that, etc... I guess I do have to admit that I also eat pretty much anything when I'm hungry. If you put it in a tortilla, I'll eat it!

PSH

McTatty on Hiatus

Yep. Stupid AT&T. Don't ever call for customer service if you don't have to. I think that's all I have to say about that, which is why I've been on hiatus for the past week or so.

And I still can't figure out the stupid router that apparently is also able to get us wireless (um, duh, because that's what I asked for when I ordered the stupid internet, right?). So that's my next job to tackle along with getting a kitchen island home to McTatty's house. Rachael, I may be asking for your help with that. Actually, I'll even buy you booze - but not wine. Unless you want it.

Ok, back to the recipes...

PSH

Easy Summer Chili

I know, I know. Chili in the summer. Well, trust me, this stuff is fabulous -
It's really a mash-up of stuff I had in the cubboards. Since I'm moving, I have about 6 can's of beans that I need to use up because I don't want to haul food with. Use a good 1/2 - 3/4 cup summer ale, I happened to have Honey Moon handy.
And for the secret ingredient - yep, more honey. A little more than 1 tablespoon works wonders.Let simmer for 20 - 25 minutes. Oh, and seriously - the pan you use has something to do with the flavor. I LOVE my cast iron pans and use them for pretty much everything. Since I grew up with family using them, I have a confession. I never really clean them. Gross, right? Well, not really.

I WIPE THEM OUT.

For sticky stuff I "rinse" the pan out with warm water and dry really well, then reseason by oiling and putting in a warm oven for an hour. My family used to go camping and these were the only pans we'd use. Ha! Easy for us kids that had to clean, right?

Here's the leftovers - when you reheat, add about 1 tablespoon chicken stock/broth or water and another pinch salt to bring out the flavors.My lovely pan after I've rinsed it out. The next meal in it - Toads in a Hole to re-season it (yeah, funny, right?).

Summer Chili

½ - ¾ cup summer ale
1 can black beans
1 can of either pinto or kidney beans
1 can tomato sauce
1 small onion, roughly chopped
1 tbsp cumin
2 tsp ground coriander
2 tsp chili powder (not as much as regular chili!!)
2 - 3 shakes of Worcestershire sauce
2 - 3 shakes of Tabasco
Salt & pepper to taste
1 ½ - 2 tablespoons honey
½ - 1 pound ground turkey (I only use 1/2 because we don't eat much meat)
1 tablespoon olive oil
Splash of lime juice (optional)

Toppers: Cheddar cheese, green onions, chopped tomatoes

Heat your pan to medium, put the olive oil into the pan. Toss in the chopped onion. Brown your ground turkey.

As soon as your ground turkey is not pink – turn it up and let it brown on high heat, stirring occasionally for 1 minute. You’ll see brown spots appear on the meat, means it’s caramelizing and you’ll have better chili color (because ground turkey obviously isn’t as dark as ground beef).
Drop the heat back to medium and add in everything else, no particular order except for your toppers. You can add the beer first or last. You can add the honey first or last, however you feel like it.
Easy, right? Yep.

Then, let simmer for 20 – 25 minutes. At the very last second – cut a lime in half and squeeze the juice over the chili (yeah, I know what you’re thinking… but remember, this is summer chili so it’s more sweet & tart with a hint of spice & heat rather than ALL spice & heat).

Serve warm with your choice of toppings. I happen to like cheese, green onions & chopped tomatoes.
Oh, it’s even better leftover served over hot dogs too!

PSH

The McTatty Garage Door

And so the fun begins. I come home from work. Open the garage door because I have to change clothes to go a fun work outting at Tutto Bene. And then I shut the the garage door. This happens. The door breaks. Why do things like this happen when I'm home without Bimmer Man? I don't know - maybe to test my patience? (Those who know me know what will happen next)...
And so I need to think about what I'm going to do. I smoke a ciggie and turn around to open the apartment door. A bug scares the freaking lights out of me. I don't know what this is at all. Please tell me! I'm from Minnesota - I know mosquitoes (oh, and by the way, I might even have West Nile Virus or Lyme Disease. I got bit by something and the bite marks are still on my arm from last Friday! If symptons appear, I'll keep a log!).
And so I walk into my apartment. Because I'm moving next Thursday it looks like this. I have to walk sideways to get into my apartment. Thank goodness I've been gaining weight running so much, right?I then proceed to make this face.
And drink one of these. It's been that kind of a week! So I called Spartacus' Mom (one of my fab Minnesota friends) and talked for a long time.

Let's just say that Barefoot Blogger's posting for this week has been postponed for a day or two while I sort out my mess!

PSH

10 Confessions

For some odd reason, I need a bit of stability in my life. I guess confessing to the world at least once per month seems to sooth my soul a bit. So here goes...

1. My new favorite alcoholic drink is Peach Tea with Raspberry Vodka.

2. I have an odd shaped nose (see below).

3. Both of my sisters have had nose jobs because of our odd shaped noses.

4. I'd rather have a boob job than have an elephant nose for 2+ weeks.

5. The pictures that I've had printed in our home are in black & white. Only.

6. I love the New Kids on the Block. Still to this day. Hello - Donnie Wahlberg!!!

7. I miss my mom. Lots.

8. Crochet is very calming. I make lots of scarves & hats in the winter.

9. I'm much more assertive & direct than I was one year ago. I don't put up with bullshit anymore and I know with whom I want to be friends with.

10. I know how to apologize and forgive.

I guess this confession kinda has a deeper meaning for me. At a fabulous friend's wedding this past weekend, I learned so much more about one friend that moved away like Bimmer Man & me. Change is inevitable when you move away from home. Sometimes for the better and sometimes not. Now, I've decided that matureness does not come from age, it comes from experience as well as learning from other's mistakes. So I have to deviate from the disappointment this past weekend and focus on the good.

Grassman - you have grown and changed and matured like no other SN that I know. Spending weekends with you, I have learned more about you and I'm more impressed every time I see you. Job hunting is hard but so is life. You have seen change and growth and matureness in so many of your friends lives along with the ups and downs that love, family, brothers and careers bring. You have become one of my most favorite people in this whole world. Bimmer Man and I will always be there for you.

PSH

Chocolate Chip Cookies

I've deviated from the norm of taking pictures while I bake for these. They're super easy and super normal to make! Mmm... Chocolately goodness... I actually used the new Nestle swirl chocolate & peanut butter chips.
I used my mom's recipe - but really, family comes first so I used the closet recipe I could possibly find to them - and yum, these look fabulous!

Thick and Chewy Chocolate Chip Cookies

(Source: Baking Illustrated, page 434)
Makes about 18 large cookies.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup packed (7 ounces) light or dark brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

PSH

Shrimp... Scampi....

So some comments before I get to the recipe and whatnot - use FRESH shrimp, I did not because I'm a broke-ass wifey of a law student. But, if you use frozen, defrost the shrimp BEFORE you start - bring them to room temp. Dry them off - get most of the excess liquid off of them. That makes them keep their so-called "crunch."
Don't forget red pepper flakes. They give it a kick!
Chop the onions & garlic.
Melt butter in olive oil - it's SO pretty (seriously, I am EASILY amused!)
Toss your onions in to sweat them a little bit - about one minute.
Then put the garlic on top so it doesn't burn, sweat another 2 - 3 minutes.
Throw your shrimp in to warm them through (especially if you're using frozen shrimp, they don't have to be in the pan for very long at all).

Cut your lemon (oh, another pretty lemon...).
Take the shrimp out once warmed through. Do not overcook otherwise they'll be gross and chewy. We don't like chewy shrimp.
Put in about 1/2 cup chicken broth, lemon, red pepper flakes and let reduce until there's about half the liquid left. You can use white wine too, but I'm a cheapskate.
Once reduced, toss in your shrimp, and cooked pasta.
And voila!

I KINDA followed Tyler Florence's recipe - but when you look at scampi recipes, they're pretty similar!

1 pound linguini

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

PSH