Ten Minute Meal :: Panzanella with Cannellini

The weather here has been a bit extreme. Unbearably hot and humid with a drying wind that burned what was left of my hydrangeas, then this week sunny, bright, and cool, with nights that required long sleeves and socks. But it’s still tomato season, and they are having their moment and should be utilized, even if I don’t feel like spending time in the kitchen.

With the start of school last week, and quite a number of adjustments to our schedule—relaxed or possibly even non-existent over the summer—this week, I’ve been a bit tapped out when dinner time rolls around. But there’s only so many days one can eat pasta or pizza, isn’t there?

Luckily, we are all fans of panzanella, which the kids call crouton salad, and we have a few variations that are the perfect thing to make when you don’t really feel like being in the kitchen. This one is my favorite version.

This here is a mix of canned and rinsed Cannellini beans, chopped ripe tomatoes (these are amazingly sweet yellow heirlooms), thinly sliced yellow bell pepper, a handful of parsley, and the leftover, sliced heart from the head of a Boston Bibb lettuce. Mixed together with the juice of two lemons, salt, pepper, and olive oil.

10min Beans N Greens

While that sits for a minute or two, I take some lovely sliced bread from a local baker, slather it with olive oil, stick it in the toaster, then stack and cut it into bite-sized chunks. This is such a time saver! Broiling takes too long, and I can’t count the number of times I burnt all the bread because I forgot it for a few extra seconds. As an added bonus the kids can help with this part while I sliced and toss the other ingredients.

Toasty Bread

First, the bread goes into the bowl… I like it to be the base to soak up all the juice from the tomatoes and lemon and olive oil.

In A Bowl

Then the other ingredients.

Lemons N Oil

Ten minutes. Well, maybe fifteen depending on how comfortable you are with a knife. Super simple, incredibly tasty, and no cooking required (toaster doesn’t count).

 

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“Sparklers” for the Fourth

This year, instead of running back to Pennsylvania after school let out at the end of June, we decided to stick around and enjoy our seaside community’s early summer activities. One of the first things we crossed off our list was a friend’s famed 3rd of July party… The 3rd of July, so that everyone could take the 4th to recover. It was brilliant! We enjoyed homemade pizza from their hand-built, backyard wood-fired oven (where I took notes from the oven’s builder to add to my ever-growing list of dreams), and then walked to our local beach to watch the neighbors put on competing fireworks display up and down the coast. With the light breeze and clear sky and beautiful calm low tide and most excellent company… we could not have asked for a nicer day. I am so thankful for the people we have met here.

But before the festivities kicked off, the kids and I decided to make our recent tradition of chocolate covered sprinkled pretzels to bring along to the party. One of the kids decided they looked like sparklers, and so now we have a little family name for our fourth of July treats!

The Set Up

It really is a lovely little craft-like dessert project that all our littles can enjoy helping with. And the best part for me it that it requires no baking, which—as many of my friends and family can attest—is not my strong point.

No Baking Required

The process could not be more simple:
• Melt a few bags of chocolate candy coating (my kids also enjoy the vile vanilla, but maybe they’ll outgrow it) either in the microwave or over a double boiler, taking care to not burn it, which is really the only trick. I find a double boiler a bit more cumbersome for set-up, but easier to control for heat. Inevitably I burn the coating in the microwave, which causes it to seize up and crystalize.
• Pour melted coating into a tall, thin glass
• Dip pretzel rods—I’ve found the rods in buckets have fewer broken pieces than the rods in bags—into coating, placing dipped rods onto parchment or wax paper
• Shake your choice or sprinkles over the still-melted coating
• Let cool, then eat

Foodie Crafting

So easy, I promise!

Add Sparkles

All the kids enjoy the dipping, and with as many kids as we have (and one extra who was here on a play date!), we’re able to make a whole bunch in a short amount of time.

Too Many to Eat

Once we were done with all the dipping, we took the rest of the melted coating and put it in a lidded jar to save for next time. And yeah, if you have the time and patience, it would probably be even better with real chocolate, but I have neither the time, patience, nor equipment for proper tempering. I have made my peace with chocolate candy coating, since we have it only once or twice per year.

TaDaaaa

We brought them to the party in a galvanized bucket filled with rice so they could stand up on their own. We didn’t even get the bucket set down on the table before our sparkers started walking off in little (and big) hands.

What a nice little crafty-type foodie project to start off our summer!

Vacationing :: Cherry Picking

To The Sky 

Pictureskew

Apple Bins

Bounty

Getting Started

Picking With Pappy

Abundance

Ladders

Beautiful Buckets Reaching

Huge Haul

Big Barn

A few days ago, the eldest two finally finished up with school for the year, so I packed up the car, stuffed the kids and the dog in, and drove back home to Pennsylvania. After a weekend of sleeping in and catching up with family, we kicked off our newly schedule-free days with an early morning of cherry picking.

The orchard we visited opened at 7am, but the day was forecast to be rather rainy and dreary, so my dad and I decided we didn’t need to be there at the crack of dawn since we thought not many people would venture out. Well, that turned out to be a bit of a mistake. Bu the time we got there at 8.30, the place was mobbed and the sour cherries—which we love for pie baking—were completely picked through and we barely collected enough to make two pies. There was an overabundance of sweet cherries though, and we are working our way through the many pounds of them at an alarming rate, although not fast enough for my dad who claims there isn’t quite enough room in the fridge and we need to eat. more. now.

And that big haul up the page a bit, with the dozen or so 5 gallon buckets of cherries? They were collected by a group of Amish women (who obviously showed up at exactly the crack of dawn!) the total cost of which was two cherries shy of $500.00 worth. The women checking them out gave them five free fruits, which I though was a nice little bargain, but she did make them run and grab the five themselves. I wonder what deliciousness they will make with such an abundance, and I also can’t help but to be curious how they’ll pit them all.

Buck In Velvet

Black Raspberry

Rolling Hills

Big Sky

Stormish

Enclosure Path

After the cherry picking adventure was over my dad took us all to a local deer farm for a little walk. The weather was, well, it was quite unpredictable, but absolutely lovely at the same time. And the views? Let’s just say I miss the sweeping views of all those rolling hills more than I could have imagined. But then again, that ocean view of ours does make up for a bit of what we lack in purple mountain(ish) majesty.

Inlows

DriveIn Diner

Foot Longs for Lunch

After all that picking and walking we just happened to find ourselves at one of my favorite little local drive-in diners for foot-long hot dogs and malted milkshakes. I love this place and stop by every summer I come home, even though the drive-in part is a bit of misnomer; no one has come out on skates to take your orders ever since I can remember. Those are the original 50’s counter-tops by the way… not much has changed here since they opened up back in the day of car hops and greasers.

I would say overall, we’re off to a great start to our vacation!

On today’s agenda? Resting, pie making, and maybe a nap or two! The black raspberries are coming in, so I suspect there will also be some jam-making soon.

Pickled Kale Salad

This has to be my number one favorite salad at this very moment…

Pickled Kale

…well, actually, for the past  three years worth of moments. We call it the Pickled Kale Salad ’round these parts. It is not for the feint of heart or palate. It’s this recipe here, although at this point, I’m not sure I use the recommended ratios anymore, I just wing it.

Green Green Green

Of course we still use the kale…

Fresh Parmesan

and fresh parmesan.

Dressing

The dressing is incredibly acidic, which is what you need to break down that tough kale into tender little bites of deliciousness. The garlic and hot peppers really stand up to the strong flavor of these greens, so don’t be afraid of

Favorite Salad

I make this with three bunches of kale, or whatever I can grab from our garden. Unlike most green salads I’ve experienced, it actually tastes better the next day, so making a big batch is a huge time saver and gives me a few ready-to-eat meals throughout the week.

Delicious Bite

When I make it for new initiates, I tend to dial down the garlic and chili, but when it’s just the two of us (oh no, the kids don’t go for this one!), I do not tend to hold back.

One Last Look

I just finished up the last bit of this week’s batch tonight, so looks like I’ll have to make another.

Food on Friday :: Fried Egg Sandwich

I imagine, during these last long days before Spring, there are different food we all crave when we seek out comfort. Mine is the color of sunshine on a warm summer morning.

I am pretty sure that if I were to go back in time and tell me six year old self that this humble fried egg sandwich would be something that not only would I eat, but actually dream about, I would think the messenger had me confused without someone else.

Butter Onion Salt

I love to cook, although sometimes my plans are grander than what time or energy may allow. But there are times when I need something filling, and warm, that wraps arounds me like a soft blanket, and of course it should be quick. It never ceases to amaze me with all the spices and recipes and fancy vinegars and oils I keep on hand, that it’s the humble combination of onion, butter, and eggs to which I always return.

Nicely Browned

Browned gently with a touch of salt, the onions become transformative, changing a few beaten eggs into substantive meal especially when placed between two slices of bread thickly spread with mustard.

Add Beaten Eggs

It smells wonderful. I can’t imagine a more welcoming scent than onions and butter cooking together. This, to me, is the smell of home.

Falls Right On Out

I know some recipes call for a gentle approach to heating the onions and cooking the eggs. This, however, isn’t a delicate recipe, and I find the browning of both with a quick and hot flame adds a bit of depth, a touch of texture, and a quality that some may call rustic, but I consider heartening. And you need the good old-fashioned yellow mustard here; dijon and whole grain have their place but it is not here on this sandwich.

Yellow Mustard

My mom used to make this for supper and although I’m sure we had them occasionally all year, I associate them most with clear winter evenings when the light faded early and the fireplace was warm and inviting and burned your back when you sat too close.

Piled High

This is a pile-it-high type of sandwich, one where the bits fall out through your fingers and onto your plate and you need utensils to dig it all up.

Time to Eat

It is not just eggs and onions between the slices whole wheat, it is a powerful memory these simple meals serve to us. I suppose it’s a way of reconnecting to a simpler time when we had more care given to us than we distributed others, the care we give freely now as parents and neighbors and community members. How could I not feel comforted remembering that love?

Food on Friday :: Ode to Omelettes

We eat quite a number of omelettes in this house.

Lovely Eggy Omelette

It hasn’t always been that way. I used to be terrified of making them and only pulled out my recipe during weekends when we had company. And really, who isn’t scared of making a fool out of themselves in front of others and who isn’t terrified that the eggs won’t stick and make a mess out of your lovingly prepared masterpiece and causing the aforementioned fool-making/feeling behavior?

Humble Beginnings

The reality is, omelettes are a humble food, perfectly suited for those moments when you need something to eat, have tons of leftovers you’re not sure what to do with, and don’t want to spend hours in the kitchen. If you’re really short on time and patience there is nothing quite so satisfying as a warm cheese omelette whipped up in less than ten minutes. And while everyone is familiar with the lovely “Western” omelette of ham, cheese, peppers, and onions, two eggs slightly whipped make the perfect envelope for almost anything you have in your fridge. It’s incredibly freeing to think of omelettes as “only scrambled eggs with stuff inside” which is really what they are. Who cares that it’s folded half instead of perfect thirds, or if it breaks a little in the center, or there are holes here and there? It’s scrambled eggs with stuff in the middle! It will be delicious! And if not, start over again; you’ll have another, better version in five minutes or less.

Preparing the Mise

I am not a pro by any means, so don’t think this is something that is beyond your capabilities. I will offer a few tips that have helped me out ::

  • Use a non-stick pan that’s not scratched or beaten up
  • Take the time to heat-up your fillings, whatever they may be, well, except for the cheese as that’s just messy
  • Get everything set up ahead of time because the eggs cook quickly
  • Two eggs, beaten lightly (streaks are just fine!) with salt and pepper, added to melted butter in a low-heated pan is all you need
  • Once the edges of the eggs start to set ever-so-slightly, push them toward the center and let the rest of the runny egg flow to the edges
  • Place your fillings on one half of your eggs now, and allow the eggs to set
  • Let the whole omelette slide off your pan and then gentle flip the last empty half over the fillings
  • Sprinkle with a bit of chopped herbs

Non Stick Pan

I like to heat the plates up in the microwave to keep the eggs warm just a bit longer. It’s easy to do, but not at all necessary. I place a damp paper towel on top of each pate before stacking the next, then run it for three minutes or so. You don’t want the plates too hot to handle, and three minutes in our microwave gets them to just the perfect temperature. As an added bonus, your plates are all ready to go, which is always always the last thing I scramble for once I realize the first omelette is done.

Warming the Plates

And really, many times the omelettes are eaten faster than they can cool, so there’s another strike against wasting the microwave energy!

All Plated Up

We’ve had omelettes filled with leftover greens; omelettes made from butter braised radishes straight from the garden; and although this one is super fancy and qualifies as “company food” last week we had omelettes made from leftover lobster and potatoes with a touch of raclette cheese, this one right here below…

Omelette Almost Gone

…which I almost forgot to take a picture of before I demolished it entirely.

We’ve had a slight snag in omelette making recently, when one of our children was diagnosed with a bit of an egg allergy, and I have to admit it curtailed many a quick dinner plan for us. Recently, I realized that I could substitue a quick crepe instead of the scrambled eggs, which has made it a great deal easier to pull together an super fast meal for us all.

So, yes, omelettes and me are back on again, and I couldn’t be happier! I’d love to hear what kind of omelettes you’re making!