{"id":7794,"date":"2019-09-10T07:41:59","date_gmt":"2019-09-10T13:41:59","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7794"},"modified":"2019-09-10T07:41:59","modified_gmt":"2019-09-10T13:41:59","slug":"stans-panzanella","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/stans-panzanella.html","title":{"rendered":"Stan&#8217;s Panzanella"},"content":{"rendered":"<p><em>Stan says &#8220;We just made this, and it is a great version of a panzanella, with basic simple ingredients. It also helped that we had the vegetables in the garden.\u00a0 Use a good crusty bread.\u00a0 Only change was to not rub garlic on the bread, but put it in the dressing with the shallots.&#8221;<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 1\/2 c small to medium fresh basil leaves, divided<\/li>\n<li>2\/3 c plus 2 Tab extra-virgin olive oil, divided<\/li>\n<li>1 large shallot, thinly sliced<\/li>\n<li>1 small Fresno chile or red jalape\u00f1o, seeded, finely chopped<\/li>\n<li>2 tsp finely grated lemon zest<\/li>\n<li>2 Tab fresh lemon juice<\/li>\n<li>Kosher salt and freshly ground black pepper<\/li>\n<li>3 pounds ripe tomatoes, assorted colors and sizes<\/li>\n<li>1 12-ounce loaf rustic or sourdough bread, cut into 1\/2&#8243;-thick slices<\/li>\n<li>1 garlic clove, halved<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Pur\u00e9e 3\/4 cup basil leaves and 1\/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain.<\/li>\n<li>Set a fine-mesh strainer over a large bowl.<\/li>\n<li>Strain mixture into bowl, pressing on solids to extract as much oil as possible.<\/li>\n<li>Discard solids in strainer.<\/li>\n<li>Add shallot, chile, lemon zest, and lemon juice to basil oil.<\/li>\n<li>Whisk to blend.<\/li>\n<li>Season to taste with salt and pepper.<\/li>\n<\/ol>\n<p>DO AHEAD:\u00a0Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.<\/p>\n<ol>\n<li>Slice tomatoes into assorted wedges, rounds, and cubes.<\/li>\n<li>Add to bowl with dressing.<\/li>\n<li>Toss to coat.<\/li>\n<li>Let marinate at room temperature for 30 minutes.<\/li>\n<li>Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high.<\/li>\n<li>Brush bread with remaining 1\/3 cup olive oil.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Grill bread until charred in spots, about 2 minutes per side.<\/li>\n<li>Rub grilled bread with cut sides of garlic clove.<\/li>\n<li>Tear bread into 1&#8243;-2&#8243; pieces.<\/li>\n<li>Add bread and remaining 3\/4 cup basil leaves to bowl with tomato mixture.<\/li>\n<li>Toss to coat.<\/li>\n<li>Season panzanella to taste with salt and pepper and serve.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>8<\/p>\n<p>https:\/\/www.epicurious.com via Stan Pedzick<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stan says &#8220;We just made this, and it is a great version of a panzanella, with basic simple ingredients. It also helped that we had the vegetables in the garden.\u00a0 Use a good crusty bread.\u00a0 Only change was to not rub garlic on the bread, but put it in the dressing with the shallots.&#8221; Ingredients: &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/stans-panzanella.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Stan&#8217;s Panzanella&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[14,19],"tags":[],"class_list":["post-7794","post","type-post","status-publish","format-standard","hentry","category-ethnic-italian","category-salads-and-salad-dressings"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7794"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7794\/revisions"}],"predecessor-version":[{"id":7799,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7794\/revisions\/7799"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}