roasted tomatoes and cippoline onions
What I’ve been faltering on? Those green leaves, every last one of them, have to go. It was really hard for me to reduce one of my favorite dinners — a whole steamed artichoke — to something that makes less than a side dish; I filled nearly a garbage bag with the leaves of three giant globes, and don’t even get me on the price of three big artichokes in the city. But, I wanted to see this recipe through because I knew, I just knew, it was going to be amazing.
And now, ze best ting Sam eveur did might be my best, too, or stunningly close. I lack the language to accurately tell you what this salad tasted like, but if I tell you it was like homage to everything my tastebuds have ever longed for, something they still lurch at the memory of, will that do? No? Well, if olives and sharp cheese and artichokes and cubed bread and garlic and olive oil and lemon and vinegar are your thing, um, then does Sam have a recipe for you!
A salad as awe-inspiring as the artichoke panzanella can’t be served with just anything, and since we’re waxing superlative here, I served it with what I think is the best thing I ever make: roasted tomatoes and cippolini onions over white beans with garlic-rubbed bread cubes (though I skipped the bread that night because between the panzanella and my new class, I fear I’m comprised of about 75% leavened flour right now). This dish could upstage any at a table, and has before, except maybe the artichoke panzanella. It put up a good effort though, really, the kind of food fight I’m honored to have come out of my kitchen.
Artichoke Panzanella
Artichoke Preparation Information | Recipe
Roasted Tomatoes and Cippoline Onions Over White Beans [With Garlic-Rubbed Bread Cubes]
Adapted from Gourmet
1 pound cipolline or small boiling onions, blanched for one minute in boiling water, dropped in cool water and peeled
1 pound large cherry or mini-Roma tomatoes (mixed colors cherry tomatoes look great in this; 4 cups)
1 teaspoon sea salt
A few tablespoons extra-virgin olive oil
1 1/2 to 2 15-ounce cans canellini beans, drained and rinsed
1/4 cup slivered fresh basil leaves
Toss tomatoes with blanched and peeled cipolline on a baking sheet or large, shallow baking dish with salt and olive oil. The trick with the oil is to coat them well, and keep them from sticking, but not overdo it. (The original recipe calls for 1/2 cup; I’m not sure I use all that.)
Roast at 500°F, anywhere from 35 to 50 minutes, until they show brown patches and the tomatoes are falling apart.
Assemble the dish by placing the white beans at the bottom of a large bowl or large deep platter, scraping the tomatoes and all* of their juices on top, and topping it with slivers of basil leaves.
Serve immediately. I like to throw a few garlic-rubbed bread cubes** in the bottom of a plate or small bowl and scoop the goods on top.
* These juices are where it’s at. We sop them up on at the end with the leftover or bread cubes.
** Lately, I’ve been using 4 1″-thick slices of a large ciabatta loaf and partially drying them out in the oven, but use whatever bread you fancy or have around. (If I’m in more of a hurry, I’ll toast them in the oven with the tomatoes, for just a minute or two.) When I take them out, I immediately rub both sides with a peeled, halved raw garlic clove. Then I cut them into cubes. You don’t want them as hard as store-bought croutons, but a nice crunch is ideal for soaking.
I am SO making those beans for dinner tonight. Yum.
Artichokes are a lot of work to trim, they’re always expensive, and no one else ever mentions this — they turn my fingers brown when I’m trimming them. But I love them so much I don’t care.
Sam’s artichoke panzanella looks wonderful, as does your recipe for roasted tomatoes and cippoline onions over white beans. Two great recipes!
I am speechless.
So touched by this post.
thank you!
wow, those photos look absolutely gourgeous. I´m gonna have to try this recipe very soon.
I do have some good news regarding artichokes though, since they are pretty expensive here as well. I´ve recently learned a way to really use most of it without having to struggle while eating. You basically cut the outer leaves, the top of the inner leaves you do keep, and scoop out the prickly part of the center and then proceed to cut what is left in tiny squares and boil it (in the microwave, in my case) for a few minutes. Then you sauté it (or however you write that) with some onion, garlic, etc, and you have the base for tons of things… a gourgeous artichoke pie, in my case.
Sorry I don´t have a clearer explanation, but I saw it on tv and then tried the recipe, so it´s the best I can do.
dang skippy, i love me some artichokes…. this I have to try!
and don’t feel bad about being made up of bread… it probably means you’re really really happy!
Can’t wait to try yet another great recipe!
Ah Smitten, Smitten, Smitten, you make me very happy!
Hi Deb,
I am a longtime Smitten reader with a burning question. Challah? (i know, not really a question). Do your bread tips apply? Do you have a great recipe?
Should I mention I’ve never baked bread before? I’d like to bring one to Rosh Hashanah dinner.
P.S. I married a Russian born Jew and the first time I met his family was at his Dad’s 50th Birthday party at a Russian Restaurant (your hilarious experience mimicked mine exactly. only you say it funnier).
Shanah Tovah,
Rebecca
Phc - So glad you liked it. Next I need to find a winter staple I like as much.
Julie - The browning (for me, at least the leaves) is the most annoying part, too. Totally worth it, though, indeed.
Sam - Aw. I couldn’t resist calling you out. This recipe is amazing!
Marce - That sounds really good. I find the more you cook the leaves, the more of them you can eat, it’s just a matter of patience. If you find the recipe, let us know!
Ann - I am pretty happy - wouldn’t it be funny if that was why?!
Kelli, Samphire - Thank you.
Rebecca - I’m so glad you asked. I was going to make one for this weekend, but now think I won’t have enough time because I have to do terrible, less fun things like a buy a dress for a wedding in but three weeks, but - I digress!
Last time I made challah, I liked the way it turned out but I didn’t declare it perfect. (Also, I used a hodge-podge of recipes and can’t remember how much of what I used. Smart, right?)
This week, I saw Joan Nathan doing Q&A in the New York Times and decided I’d try her recipe next. I suspect that woman knows how to make a mean challah.
I’m pasting it below, copied with nobody’s permission.
Holiday Challah
1½ tablespoons (1½ packages) active dry yeast
1 tablespoon plus ½ cup sugar
1¾ cups lukewarm water
½ cup vegetable oil
3 large eggs
1 tablespoon salt
8 cups all-purpose flour (about)
Poppy or sesame seeds for sprinkling
1. Dissolve the yeast and 1 tablespoon of the sugar in 1¾ cups of lukewarm water in a large bowl.
2. Whisk the oil into the yeast mixture, then beat in 2 of the eggs, one at a time, along with the remaining sugar and the salt. (You can also use a mixer with a dough hook for both mixing and kneading.) Gradually add 8 cups of flour and stir. When the dough holds together, it is ready for kneading.
3. Turn the dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap and let the dough rise in a warm place for 1 hour. (You may also put the dough in an oven that has been warmed to 150 degrees, then turned off.) When the dough has almost doubled in volume, punch it down, cover, and let rise again in a warm place for another half-hour.
4. To make a 6-braided challah: Take half the dough and form into 6 balls. With your hands, roll each ball into a strand tapered at the ends about 12 inches long and 1½ inches wide. Pinch the strands together at one end, then gently spread them apart. Next, move the outside right strand over 2 strands. Then, take the second strand from the left and move it to the far right. Regroup to 3 on each side. Take the outside left strand and move it over 2 to the middle, then move the second strand from the right over to the far left. Regroup and start over with the outside right strand. Continue until all the strands are braided, tucking the ends underneath the loaf. The key is always to have 3 strands on each side, so you can keep your braid balanced. Make a second loaf the same way. Place the braided loaves in greased 10- by 4-inch loaf pans or on a greased cookie sheet with at least 2 inches between them.
To make a round one: Instead of braiding it, roll the dough out to a long rope about 3 inchs in diameter, then twist from the center out to make a circle for the New Year. Bring it with some honey for a sweet New Year. (She had some instructions about adding raisins if you wish, but the site’s acting all wonky right now and I can’t get to the page.)
5. Beat the remaining egg and brush it on the loaves. Let rise another half hour.
6. Preheat the oven to 350 degrees and brush the loaves with egg again, then sprinkle on poppy or sesame seeds.
7. Bake for 35 to 40 minutes or until golden. Remove the loaves from the pans and cool on a rack. Yield: 2 challahs.
Let me know how it tastes if you try it!
Well..
Living a mere hour(ok maybe 90mins) from the artichoke capitol of the world i get them rather cheap.. This recipe is pretty yum.
As for the zebra chokes you made.. the problem was inconsistent heat.. artichokes are bad like that.. the grill pan probably wasnt the best choice of pans to use (im going to go out on a limb here and guess you may already know this). Typically when we grill chokes, we boil them for a lil bit 1st. Or wrap em in some foil so they can “steam”.
Thanks Deb,
I read that one too and decided to ask the expert (you) what recipe you use.
Do you think all of your breadmaking tips apply?
Cupcakes - Thanks. I did par-boil them but not nearly enough, and you are absolutely right - the grill isn’t the best place for them. They never really lost their stark bitter taste, the way they do in a water or broth.
Btw, the broth that the hearts were cooked in for the panzanella - smelled like mussel broth. I mean, AMAZING. Wine and garlic and herbs and olive oil. I wanted to drink it with a spoon. Um, I didn’t though. I swear.
Rebecca - They should. I’d aim for that 190 temperature because it’s eggy. And the shaping tips, which I didn’t get into, barely apply as you just make a long rope for this one. I wish I could give you more tips, but I just haven’t made this one yet. I might actually have time tomorrow afterall, but that’s a different story… Good luck!
Rebecca - Let me update that one more time. I noticed that Nathan’s yeast measurements don’t exactly add up. She says that 1½ tablespoons = 1½ packages of active dry yeast. One packet is actually 2 1/4 teaspoons, which is more like one tablespoon plus half a TEASPOON. Does this matter? Probably not. If you have only an hour to let it rise, use the larger amount, if you think you have more time, be more precise. Mostly, just watch it. If it doubles before you think is long enough, just put it in the fridge for the rest of the time.
oh, Deb - I LOVE it!
artichokes are already so delicious and than in this combination…
hot and soooo flavourful - real comfy food =)
it’s a keeper!
ok, i tried this bean/tomato/onion dish. i accidentally bought beans flavored with bacon- ACK, but they turned out good, and i lightly burned the tomato/onion thing. stupid tv show distraction. so, it’s pretty impossible to ruin, but next time i’ll pay attention.
question..since you are obviously a HUGE fan of artichokes…
Have you ever tried FROZEN artichokes? I am, to put it mildly, somewhat lazy and have therefore always avoided artichokes, they are reserved for eating out. This weekend I saw someone working with the frozen ones and thought, wow, what a great idea… but are they any good? advice? thoughts?
Jnet - I haven’t, but I’d like to. What I really wish is that I could first find a recipe which could show of their strengths. Like the canned ones, which can be very tasty, they’re not always good in everything. Such as soup. But that Giada DeLaurentis dullness for another day.
Christine, I stumbled you last night and … I think I love you! This is one of the coolest blogs I’ve ever come across - even the comments rock! Thank you for making my mouth water and my fingers itch to get cooking.
This was absolutely amazing! I had my doubts while I was making it–not that it wouldn’t be fabulous, but about whether it would be worth all the work. Without question, it was. Definitely a new favorite. Thanks, Deb! I just found you this summer, but this blog has become my #1 go-to place for all things tasty and fabulous. :-)