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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 26 July |
Bocadillo – isn’t that a fun word to say! Reminds me of armadillos and my disappointment in not seeing one in all of my time in Texas… Something about the fact that they’re just rolling around on the streets and whatnot makes me laugh. To round out my meandering train of thought, Texas aka Texaco borders Mexico where people speak Spanish, but unfortunately do not eat bocadillos. Luckily you do not have to face the same fate now that you have this recipe. Tortas be gone!
This recipe again comes from one of my best Cali blonde girlfriends who also graced me with the recipe for the oven roasted tomatoes. Thank you Kristo! While she didn’t actually come by this recipe during her year plus abroad in Madrid, she did hone her fine appreciation for Manchego and late night bocadillos without which she might not have found this recipe worth trying. Parece que es el destino.
| 21 June |
Did someone say bread salad? If you weren’t aware those two words could coexist say hello to your new BFF Panzanella. Yes my friends, you can have your salad and eat it too. Perhaps even with a big grin across your lips! Panzanella is one of my all time favorite salads and I think that if you’re a fan of bread soups such as Ribollita and Pappa al Pomodoro you too will find this to be your new favorite.
Traditionally Panzanella is made with stale (not moldy just crusty) bread, tomatoes, basil, and some sort of vinaigrette to soften. Like many other Tuscan staples (see aforementioned soups) this dish aims to make use of leftovers and can be adapted as such. Waste not want not foodies! While the recommended bread is salt free and Tuscan, this can also be tailored to your cabinet’s current inventory.
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