أناقتي
عضو متالق
 
 تاريخ الميلاد : 14/10/1979
 الْمَشِارَكِات : 1343
 السٌّمعَة : 4
 الإنتساب : 22/12/2011
sms : Healthy Recipes,Cookbooks: Recipes, Cookbooks, and Culinary Adventures
 |  موضوع: Strawberry Panzanella Recipe 2/4/2014, 2:51 pm | |
| Strawberry Panzanella Recipe
Strawberry Panzanella Recipe
This strawberry panzanella recipe was inspired by a childhood of picky eating. Extremely picky eating. My sister Heather was the fruit eater of the family. I, on the other hand, threw away every apple placed in my lunch bag from the time I was in kindergarten all the way through sixth grade - five days a week. Not a fact I'm proud of. The one fruit I did like was the strawberry, but only if my mom allowed me to dunk the perfect berry in plain yogurt, and then in a bowl of brown sugar. I wish I was kidding. With all the delicious strawberries turning up at the market right now, I decided to remix these favorite childhood flavors into a sweet strawberry panzanella. I tossed the bread cubes with a sweet brown sugar glaze, mashed the better part of a basket of strawberries into a dressing, and then served it up with a dollop of slightly tangy yogurt - simple and delicious.
Before I get too far ahead of myself, there are some rules to know when you enter panzanella country. As you can imagine, success starts with your choice of bread. Not all bread lends itself to a stellar panzanella. Choose wisely or all your efforts will be for naught. I encourage you to seek out bread that is the opposite of, say, Wonder Bread. Seek out a loaf that is dense, crusty, hearty, dark, and country-style. If the gods are smiling on you, you'll find a loaf that is all of these things, and is nut-studded as well. The bread needs to be dried out - let it sit out for a day, maybe two. This way it that will retain its structure (and not go to mush) in the midst of all that sweet berry juice - a key to a good panzanella whether you are talking strawberry or a more typical summer version. To further deter the mush (and to add another layer of flavor), I used a buttery, brown sugar glaze on the bread cubes before they went in the oven - it becomes a sugar crust.
I'm going to remix this recipe a hundred different ways throughout the remainder of the year using different fruits, berries, nuts, and the like. It's totally hassle free, pretty on the plate, and unbelievably flavorful. Perfect as a brunch component, or as a not-to-sweet dessert served family-style. Hope you like it as much as I do. |
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