Archive for December 2007

Winter Dinner

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A cold and snowy day. We had Charlie and Carol over for dinner and had the following:

– Green salad with homemade dressing–garlic, balsamic vinegar, olive oil, Silver Palate “sweet and rough” mustard, salt and pepper

– Surreal Gourmet’s Stick and Carrot Soup

Panettone Panzanella with fake bacon and raisin bread instead of panettone. We couldn’t find panettone at Marsh or Kroger.

– Egg pasta with olives, spinach, tomato sauce

– Pan-fried polenta rounds with summer tomato sauce

– Lemon pudding cake

– Charlie and Carol’s homemade eggnog

Bon Appétit | December 2007

Michael Chiarello


Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

Servings: Makes 8 servings
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Apple Vinaigrette:
2 tablespoons (1/4 stick) butter
1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1/4 cup finely chopped shallots
8 tablespoons (about) apple cider

Nonstick vegetable oil spray
9 cups 3/4-inch cubes panettone* or raisin challah (about 1 pound)
1/4 cup (1/2 stick) butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper

1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2×1/8-inch strips
1 pound small brussels sprouts, trimmed, quartered lengthwise
Fresh pomegranate seeds (optional)
For vinaigrette:
Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For croutons:
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

For salad:
Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.

*A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.


Written by orata

December 17, 2007 at 12:46 am