Comments on: spring panzanella

By: karen d

karen d — Mon, 30 May 2011 01:32:33 +0000

my husband made this for us for dinner tonight, and it was *amazing*. i am pregnant, so certainly quite fond of a lot of food these days… but seriously, i could not stop gushing about how delicious and perfect all of the flavors came together in this dish. and the croutons…couldn’t stop eating them. thanks for making tonight’s dinner such a treat. :)

By: Kelly

Kelly — Fri, 27 May 2011 04:00:35 +0000

GREAT. I made this tonight for dinner along w/ your sweet and smokey spare ribs and not your mother’s cole slaw. I finished off w/ the berry buttermilk cake recipe here. A full smitten kitchen meal for 20. Thanks, as always.

By: thady

thady — Thu, 28 Apr 2011 15:39:21 +0000

That was YUM, thanks – though, when those crunchy, delicious, garlicy croutons came wafting out of my tiny oven, I couldn’t help but feel it was a waste to let them cool – I would certainly consider doing them last, and scattering them hot over the cooled panzanella, if only for the smells…

By: Gale

Gale — Wed, 13 Apr 2011 15:10:59 +0000

Eureka! Your “Surprise Me” button has delivered once again. I’ve made the Michael Chiarello winter panzanella (big fan) and have been eyeing it in my bookmarks lately, but it just didn’t feel right. Now I have a cure for my panzanella woes. Can’t believe I’ve never stumbled upon this recipe before. And can’t wait to try it.

By: amanda

amanda — Sun, 10 Apr 2011 14:31:19 +0000

Yummers. Made this last night and replaced the leeks with carrots since my fiancé has a leek-phobia. Besides reducing the amount of oil I kept everything the same and it turned out great. I have a newfound love of cannelli beans and their addictive creaminess. Thanks!

By: Anne

Anne — Fri, 01 Apr 2011 00:49:38 +0000

Okay, I know I’m late to the game here but did anyone report back on roasting the veggies rather than blanching them? I am thinking 350 so the leeks don’t brown too much. Also, you could throw some shrimp in the oven (or chicken) and just toss in at then end. Then all you would need is a bottle of crisp white wine….Unless you are in my household, then you would get the wine first and think about dinner after a glass or two.

Hope you baby is sleeping again….don’t fret too much; my oldest stopped sleeping too. He’s elven now. Other than having that moody tween thing going for him he’s just fine.

By: Mollie

Mollie — Sat, 12 Mar 2011 00:39:20 +0000

This was the ‘Smitten Kitchen Recipe That Started the Obsession’

Last June at a party I attended a girl made this recipe. I could not stop eating it. I ate, and ate, and ate, and ate. Then I ate more. Then I asked WHERE DID YOU FIND THIS!?!?!

And she said…

‘Have you heard of smitten kitchen?’

And so it began, this was my first obsession on the site, which moved to 100’s of other recipes.. Some of my favorites being the Chana, Car Bomb/Stout Cake and Spinach Quiche…:)

Thanks, and eagerly awaiting the cookbook!

By: Anne

Anne — Thu, 17 Jun 2010 23:31:22 +0000

This will be an early summer supper for us. I’m curious about what else people served with it? Thanks!

By: Kristin

Kristin — Mon, 17 May 2010 15:19:24 +0000

Ok. I know it has taken me a while to get to this one…but man OH man was this is a winner! The leeks were well worth the effort and my dinner party was a delicious success! I can’t wait for your cookbook!

By: georgine

georgine — Tue, 20 Apr 2010 17:25:55 +0000

Thanks for this recipe. I made it Sunday for dinner at my Sister’s home. I hanged it up a bit. No beans ( I didn’t have any) and I roasted the leeks. I also roasted the asparagus, but first I used a vegetable peeler to shave it. Then I used a raw sheep’s milk cheese instead of parmesan. It worked well together. Thanks again.