Tuesday, March 31, 2009
Taste aand Create
My partner for this month's Taste and Create is Kelly from Sounding My Barbaric Gulp. Kelly is a long time blogger and culinary teacher. Check out her blog for some yummy looking treats. With spring in the air, I decided to try her Spring Panzanella.
adapted from 101 Cookbooks
1 loaf hearty (preferrably day-old) bread, cut into 1-inch cubes
2cloves garlic, chopped
1 shallot, minced finely
1 tablespoon fresh thyme leaves
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
juice of 1 lemon
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread. Squeeze the lemon juice into the bowl and toss to combine everything. Serve with a sprinkling of Parmesan cheese.