By Stop by Jonathan’s free cooking demonstrations at Eastern Market on Saturday mornings to learn more and to pick up more free recipes using fresh market ingredients.
Tomato Panzanella
Few people seem to encounter the problem of having too little bread. Just look at the myriad recipes created expressly to use up leftovers: crostini and croutons, bread pudding and bread crumbs. With due deference to good bread and skilled bakers, are we simply making our loaves too big?
The simple answer, is no. With so many farm-fresh ingredients, leftover bread is a gift, and its value is nowhere more apparent than in Panzanella, and Italian salad of stale bread and tomatoes. A sharp red wine vinaigrette softens the large croutons, which paired with garden fresh tomatoes make the salad light, not heavy.
The perfect farm market tomato for this salad is either a Brandywine or a Purple Cherokee, two meaty heirlooms with a perfect balance of sweetness and acidity. For color and a little extra bite, try some of the purple Opal basil at the market right now.
You don’t even have to wait for the bread to get stale. Grab a fresh, toothy, crusty, country loaf, cut it into large 2″ cubes and fry it up in a little olive oil. You may never encounter leftover bread again.
The bread will get soggy over time, so dress only as much as you plan to eat. If you are looking to have leftovers or make a big batch for that upcoming summer party store the dressed vegetables and bread separately.
For Salad:
6 cups fresh country bread cut in 1” pieces
1/4 cup olive oil
2 large, perfect tomatoes, cut into 1″ pieces. My favorites are the heirlooms Brandywine and Black Cherokee.
1red onion, halved and thinly sliced
1/4 cup thinly sliced basil
For Dressing:
2 cloves garlic
1/2 tsp mustard
1/3 cup red wine vinegar
2/3 cups olive oil – the good stuff
Directions:
- Toss bread in 1/4 cup olive oil, salt and pepper.
- Toast bread in a 400 degree oven or a sauté pan over medium heat until golden brown and crisp. About 5-7 minutes.
- Toss together tomatoes, onion and basil.
- Make dressing: Pound garlic with a pinch of course sea salt into a paste. Whisk together garlic paste, mustard, vinegar and black pepper. Pour the oil into the vinegar in a thin stream, while whisking. This will form a creamy emulsion.
- Check the flavor of the dressing with a piece of tomato. Season to taste with additional, salt, pepper, oil or vinegar.
- Add bread to the tomatoes and toss through with the dressing.
Zucchini Fritters
Growing up, when the summer garden began to explode with zucchini, it would appear on the table almost every night. As my brother, sister and I grew bored and more than a little resistant to steamed, fried, stuffed and baked, Mom got creative. Zucchini pancakes, crisp outside, creamy in the middle, were her solution. Served, of course, with real maple syrup.
Made with heavy doses of fresh zucchini and bound gently with eggs and potato starch, these fritters are all about showcasing summer’s (over) abundance. Cooking over low heat delivers a delicately crisp crust with a creamy interior. When prepping, be sure to resist the urge to squeeze the life out of the zucchini. Without a little remaining moisture the fritters can be dry. If your batter is too thick, add a tablespoon or two of cream or water. Take the time to cook them over medium low heat, letting the outside crisp up while the inside cooks through.
I’ve worked with Mom’s original recipe to keep them interesting all summer long. Switch out tarragon for basil, add some curry powder, or try tossing in a cob or two of corn, cut fresh from the cob.
For fritters:
4 cups grated zucchini, about 2 medium sized
1 egg, lightly beaten
2 tbs finely chopped, fresh basil
2 cloves garlic, minced
1 cup freshly grated Parmesan cheese
1/4 tsp Spanish paprika or cayenne pepper
1/4 cup potato starch or biscuit mix
Cream, as needed
4 tbs olive oil
For sauce:
1/2 cup yogurt
2 tbs chopped, fresh mint
Paprika or cayenne
Directions:
- Place grated zucchini in colander over a bowl, sprinkle with 1 tsp salt. Let stand for 15-20 minutes then squeeze water from zucchini using your hands, or a tea towel.
- Make the sauce: Mix together the yogurt, mint. Add paprika or cayenne to taste.
- In a large bowl mix beaten egg, basil, garlic, parmesan, paprika or cayenne, and potato starch. Add zucchini. Season lightly with salt and pepper.
- The batter should be slightly thicker than breakfast pancakes. If the batter is too dry, stir for a minute, which will release water from the zucchini. Add a tablespoon or two of cream as needed.
- In a large skillet set over medium low heat, cook one small fritter in a little olive oil to check seasoning. Adjust with additional salt and pepper, fresh basil and cheese, as needed.
- Use 2-3 tablespoons of batter for each fritter. Cook over medium-low heat in olive oil, turning once. The low heat allows the outsides to get crispy and brown, while the centers remain creamy.
- Keep fritters hot in a warm oven while you finishing cooking all of the batter.
- Serve fritters topped with a dollop of the yogurt sauce.