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Old 08-20-2012, 03:19 AM   #21
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Lucky you having been to Italy...I would love to go

How long were you there for?
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Old 08-20-2012, 03:24 AM   #22
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the best ceasar sald i've had was at a restaurant in bermuda, of all places.

we ate at some fauncy place that i can't recall now, but we ordered the tableside ceasar, and where i learned to make the classic.

they brought the ingredients on a trolley with a giant, larger than a basketball sized hewn wooden bowl in the center.

it was amazing, but could easily be reproduced in almost any kitchen.
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Old 08-20-2012, 03:37 AM   #23
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It sounds great Tom, certainly sounds like the classic Caesar salad
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Old 08-20-2012, 03:45 AM   #24
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Lucky you having been to Italy...I would love to go

How long were you there for?
usual stuff k....holidays etc.tuscany,rome,venice,sardinia,sicily etc.never more than two weeks at a time.that's one of the problems that the med faces tho'....tourism....it's rapidly becoming an over polluted/under stocked/over fished sea & tourism is one of the culprits.
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Old 08-20-2012, 03:48 AM   #25
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the best ceasar sald i've had was at a restaurant in bermuda, of all places.

we ate at some fauncy place that i can't recall now, but we ordered the tableside ceasar, and where i learned to make the classic.

they brought the ingredients on a trolley with a giant, larger than a basketball sized hewn wooden bowl in the center.

it was amazing, but could easily be reproduced in almost any kitchen.
was the bowl triangular.......bet the salad disappeared without trace tom,sounds fab matey!
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Old 08-20-2012, 03:50 AM   #26
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usual stuff k....holidays etc.tuscany,rome,venice,sardinia,sicily etc.never more than two weeks at a time.that's one of the problems that the med faces tho'....tourism....it's rapidly becoming an over polluted/under stocked/over fished sea & tourism is one of the culprits.
I certainly would love to go to Tuscany the most
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Old 08-20-2012, 04:01 AM   #27
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I certainly would love to go to Tuscany the most
it is lovely k
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Old 08-20-2012, 05:14 AM   #28
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Buckytom: To answer your question, Yes in N.Y.C.

Yes, in Manhattan.

Have wonderful August,
Margi.
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Old 08-20-2012, 05:21 AM   #29
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Kylie: The Similarity is the ingredient, Bread.

From my viewpoint, the similarity is the ingredient, bread ... and there are uncountable variations, as Cerise stated, and of course, depending where one is.

A Panzanella salad in rural Italia, is not a Panzanella salad in the cities; it is much more rustic, just field greens verses Rumanian Lettuce used in a Caesar, and whatever local veggies are possible due to availability regionally and sometimes, capers and anchovies too and the key ingredient; the bread or the bread croutons, with a dressing ...

Have a nice August.
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Old 08-20-2012, 05:26 AM   #30
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Kylie,

Not to be prejudiced, however, Firenze, Venecia, the Amalfi Coast, Roma, Abruzzi, the island of Sardinia, Isla D´Elba - Emilia Romagna & Rimini, Emilia Romagna, Bologna, Liguria, Molise, Marches, Umbria and Valle D´Aosta - Lake Garda amongst numerous other provinces and islands of Italia, each having their own enchantment and profound beauty ...

Highly recommendable for a spectacular unforgettable vacation.

Have a lovely day,
Margaux.
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Old 08-20-2012, 05:47 AM   #31
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Photo: Caesar Salad

Photo Courtesy: Madrid Capital Cordon Bleu Culinary Institute.

*** Panzanella Photo to follow shortly.
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Old 08-20-2012, 06:41 AM   #32
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haha, "stale bread mixed with stuff"....funny, Harry; made me chuckle.

Looking forward to the photo, Margi.
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Old 08-20-2012, 06:57 AM   #33
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haha, "stale bread mixed with stuff"....funny, Harry; made me chuckle.

Looking forward to the photo, Margi.
it made me gag soma! not my cup of tea as i said.....didn't like the consistency of the moist bread but the croutons helped i suppose.not keen on endive or raddichio either.....much prefer the sweeter/crunchier romaine in a caesar.my local costco has some american import huuuuuuge romaine's....beautiful
glad you had a chuckle soma....food/drink can be made much too much of a serious subject imo,it should be fun at all times,but that's just my take on the subject!
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Old 08-20-2012, 07:06 AM   #34
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Buon Giorno , Good Morning Soma,

It is very common for western Mediterraneans particularly to use day old bread in their soups, salads, breading for dredging and sauces.

These countries have a profound pastoral culture.

Have a lovely August.
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Old 08-20-2012, 07:16 AM   #35
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it's also common in the british isles to use day old bread soma, as in bread & butter pudding,breadcrumbs for coating/frying & bread sauce for christmas lunch......seems to be a pretty global ingredient/technique to me
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Old 08-20-2012, 07:57 AM   #36
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For Photos of Panzanella Salads

Buonasera,

For those interested the following websites and links have distinctly varying versions, from traditional to vanguard of the Tuscan Salad:

1) www.chow.com/recipes/10638


2) www.foodnetwork.com/panzanella

3) www.allrecipes.com/recipe/panzanella-salad

4) Martha Stewart´s website has an unusual take on the recipe too

Best regards for a nice August.
Margaux Cintrano.
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Old 08-20-2012, 08:03 AM   #37
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I agree, Harry. The Romans and then the Byzantines took their cooking techniques everywhere their armies went and just substituted local ingredients, such as cabbage leaves for grape leaves. Mexicans use day-old tortillas to make chilaquiles (leftover tortillas fried and served with eggs, salsa and cheese) and tortilla soup.

Cooks Illustrated has a version of the panzanella salad that I really like. I'm not partial to soggy bread, either. Their recipe calls for salting the tomatoes, putting them in a sieve over a bowl, and letting the liquid drain for a half-hour or so. This concentrates the flavor of the tomatoes. Then they use the tomato liquid instead of water to moisten the bread cubes. I don't soak them, as the typical recipe says; I just toss them with a few tbsp. of the seasoned tomato water. It gives the salad much more flavor.
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Old 08-20-2012, 11:26 AM   #38
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I agree, Harry. The Romans and then the Byzantines took their cooking techniques everywhere their armies went and just substituted local ingredients, such as cabbage leaves for grape leaves. Mexicans use day-old tortillas to make chilaquiles (leftover tortillas fried and served with eggs, salsa and cheese) and tortilla soup.

Cooks Illustrated has a version of the panzanella salad that I really like. I'm not partial to soggy bread, either. Their recipe calls for salting the tomatoes, putting them in a sieve over a bowl, and letting the liquid drain for a half-hour or so. This concentrates the flavor of the tomatoes. Then they use the tomato liquid instead of water to moisten the bread cubes. I don't soak them, as the typical recipe says; I just toss them with a few tbsp. of the seasoned tomato water. It gives the salad much more flavor.
thanks gg now that sounds like it may work for me,makes complete sense to intensify the tomato flavour with salt AND use the liquid.....hadn't seen a decent panzanella recipe until you posted this one!
lets not forget the humble breadcrumb for binding minced(ground)meat either gg...i believe quite a few countries do that too.............
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Old 08-20-2012, 11:49 AM   #39
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Photo Courtesy: Madrid Capital Cordon Bleu Culinary Institute.

*** Panzanella Photo to follow shortly.
Nice photo - from another source.

Back to Panzanella. Not a big fan of soggy bread in a salad (w/ tomato juice or otherwise). I do prefer the bread toasted/grilled or on a skewer; but then it's really not a panzanella - it's a salad w/ croutons.
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Old 08-20-2012, 11:56 AM   #40
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Cerise,

Yes, in my view, the skewer salad with croutons has our interest, and I really appreciate your suggestion. This shall look gorgeous for my younger daughter´s birthday 21st.

I am thinking about fresh fennel bulb for it as an addition, as it is one of our fave salad veggies. I have to take a serious look for the Market List.



Thanks again,
Margi.
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Tuscan Panzanella Bread Salad :chef: Buon Giorno, Ladies and Gents, Bread Salad called Panzanella is very popular in both Tuscana and its neighboring province to the east, Umbria. It is simple to prepare and low fat. INSALATA ALLA PANZANELLA DI TUSCANA ... TUSCAN PANZANELLA BREAD SALAD ... :yum: 12 OZ. DAY OLD ITALIAN STYLE BAGUETTE 2/3 CUP EVOO 5 TBLSPS BALSAMIC VINEGAR 2 TBLSPS MINCED SPRING ONION 3 CUPS SLICED ESCAROLA 1 1/2 CUPS RADICCHIO 1/2 POUND CHERRY TOMATOES OR TOMATOES OF CHOICE 1 RED BELL PEPPER CUT INTO JULIENNE THIN STRIPS 1 GOLDEN YELLOW BELL PEPPER CUT INTO JULIENNE THIN STRIPS 1 SMALL CARROT, PEELED AND THINLY SLICED 1/2 CUP THIN SLICED CELERY 1/2 CUP ARUGULA ( ROCKET ) 1/2 CUP FRESH BASIL LEAVES 1. PREHEAT OVEN TO 400 DEGREES FARENH. 2. place the bread slices on baking sheet and toast until crisp, 10 mins. and Let Cool. 3. cut the bread into 1 inch pieces and place in medium bowl 4. add enough warm water to cover bread and let stand until the bread is just semi-soft about 1 minute 5. squeeze the bread gently to release excess water and transfer the bread to a large bowl 6. add 1/3 cup EVOO with 2 tblsps vinegar and the onion 7. season to taste with salt and freshly ground blk pepper 8. let stand 45 mins. 9. mix the escarola, radicchio, tomatoes, bell peps, carrot, celery, cucumber shredded, arugula and basil into the bread mixture 10. whisk the remaining Evoo 1/3 cup and the 3 tblsps of vinegar in small bowl 11. season with s & p freshly grated and pour dressing on salad and toss ... garnish with Reggiano Parmesano ... Enjoy with a crisp chilled Lambrusco, Rosé or Prosecco or Dry white wine ... Have nice Friday. :wink: Ciao, Margi. :cool: 3 stars 1 reviews
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