Comments on: spring panzanella http://smittenkitchen.com/2008/04/spring-panzanella/ Wed, 23 May 2012 12:59:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Beth http://smittenkitchen.com/2008/04/spring-panzanella/#comment-1781317 Beth Sun, 15 Apr 2012 15:41:41 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-1781317 After a 3 hour veggie garden prep resulted in a "what are we going to eat?" dinner last night consisting of reheated mini quiches, 3 bagel dogs and a veggie buffalo wing (husbands!), I was determined to make something tasty and healthy tonight. This recipe is PERFECT because I received asparagus AND leeks in the last pickup of my Winter CSA. I'm planning on doing the roast as well, just becasue I think it will work better in my clumsy preggo hands. Though the unborn pistachio didn't complain last night, I'm hoping for many kicks of appreciation after this! Thanks again, Jen! After a 3 hour veggie garden prep resulted in a “what are we going to eat?” dinner last night consisting of reheated mini quiches, 3 bagel dogs and a veggie buffalo wing (husbands!), I was determined to make something tasty and healthy tonight. This recipe is PERFECT because I received asparagus AND leeks in the last pickup of my Winter CSA. I’m planning on doing the roast as well, just becasue I think it will work better in my clumsy preggo hands. Though the unborn pistachio didn’t complain last night, I’m hoping for many kicks of appreciation after this! Thanks again, Jen!

]]> By: Giulia http://smittenkitchen.com/2008/04/spring-panzanella/#comment-1745636 Giulia Mon, 02 Apr 2012 17:13:16 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-1745636 This sounds soooo good! But have you ever tried to the traditional panzanella? I am from Tuscany where this is a typical dish. It is a lot easier to make and still very good...just soak the dry bread, ring it out, mix it with whatever salad veggies you have in your garden (cucumber, tomato, onion, radish, carrot....) and dress with oil and salt. Takes 5 minutes and it's very simple and good. That is real Italian cooking. This sounds soooo good! But have you ever tried to the traditional panzanella? I am from Tuscany where this is a typical dish. It is a lot easier to make and still very good…just soak the dry bread, ring it out, mix it with whatever salad veggies you have in your garden (cucumber, tomato, onion, radish, carrot….) and dress with oil and salt. Takes 5 minutes and it’s very simple and good. That is real Italian cooking.

]]> By: Sheila http://smittenkitchen.com/2008/04/spring-panzanella/#comment-1726943 Sheila Mon, 26 Mar 2012 20:05:24 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-1726943 Made this last night, with fresh bread and asiago instead of the parmesan, the croutons were terrific. I found that preparing the asparagus and leeks this way was a little messy and made them come out mushy. So when I make this again I'd roast the leeks and the asparagus already chopped up. Other than that, the flavor was fantastic. Made this last night, with fresh bread and asiago instead of the parmesan, the croutons were terrific. I found that preparing the asparagus and leeks this way was a little messy and made them come out mushy. So when I make this again I’d roast the leeks and the asparagus already chopped up. Other than that, the flavor was fantastic.

]]> By: karen d http://smittenkitchen.com/2008/04/spring-panzanella/#comment-689857 karen d Mon, 30 May 2011 01:32:33 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-689857 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. :) 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 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-683695 Kelly Fri, 27 May 2011 04:00:35 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-683695 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. 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 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-625831 thady Thu, 28 Apr 2011 15:39:21 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-625831 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... 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 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-615538 Gale Wed, 13 Apr 2011 15:10:59 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-615538 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. 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 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-613537 amanda Sun, 10 Apr 2011 14:31:19 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-613537 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! 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 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-608108 Anne Fri, 01 Apr 2011 00:49:38 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-608108 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. 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 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-598639 Mollie Sat, 12 Mar 2011 00:39:20 +0000 http://smittenkitchen.com/2008/04/spring-panzanella/#comment-598639 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! 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!

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