Ingredients
Serves 2
3 cloves of garlic
1 tsp salt
1 eggplant, cubed
12 cherry tomatoes, top section removed then sliced in half
10 oz mushrooms, sliced in half
1 green bell pepper, coarsely chopped
Freshly ground black pepper
6 tbsp olive oil
10 oz Penne pasta
2 oz Parmesan cheese
Method
Roughly chop the garlic cloves and sprinkle them with salt. Mash them with a fork to create a fine puree.
Toss the vegetables with garlic, freshly ground black pepper and 3 tbsp of olive oil in a large bowl and spread them in a single layer on a large rimmed baking sheet.
Roast, stirring occasionally for approximately 30 minutes or until the edges of the eggplants start to caramelize.
Meanwhile, bring a large pot of water to boil. When vegetables are nearly done, cook the pasta according to package directions or until al dente. Drain.
Return the pasta into the pan and toss with the cooked vegetables and 3 tbsp of olive oil.
Top with a generous grating of Parmesan cheese and serve.
Saturday, August 21, 2010
Wednesday, August 18, 2010
Zucchini and Almond Pasta Salad
1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced
1 teaspoon salt
1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler (or feta or soft goat cheese)
1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
1/2 cup of red onion (optional)
5 tablespoons olive oil
Juice of one lemon
Freshly ground black pepper
Further additions, if you wish: 1/2 cup crumbled feta or blue cheese (replacing parmesan), 1/4 red onion, thinly sliced (you can let this marinate in the dressing for a few minutes, to reduce its bite), 1/4 pound fresh arugula or 1/4 cup thinly slivered basil or 1 cup white beans, rinsed and drained
Toss zucchini slices with one teaspoon salt in a large colander set over a bowl or in sink. Let drain 20 minutes. If they taste too salty to you, rinse and drain them again.
Stir zucchini, parmesan, almonds and pasta together. Whisk together olive oil and lemon juice, seasoning generously with black pepper and salt to taste. Toss with salad and adjust seasonings to taste. Pack up salad and take it with you to the beach.
1 teaspoon salt
1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler (or feta or soft goat cheese)
1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
1/2 cup of red onion (optional)
5 tablespoons olive oil
Juice of one lemon
Freshly ground black pepper
Further additions, if you wish: 1/2 cup crumbled feta or blue cheese (replacing parmesan), 1/4 red onion, thinly sliced (you can let this marinate in the dressing for a few minutes, to reduce its bite), 1/4 pound fresh arugula or 1/4 cup thinly slivered basil or 1 cup white beans, rinsed and drained
Toss zucchini slices with one teaspoon salt in a large colander set over a bowl or in sink. Let drain 20 minutes. If they taste too salty to you, rinse and drain them again.
Stir zucchini, parmesan, almonds and pasta together. Whisk together olive oil and lemon juice, seasoning generously with black pepper and salt to taste. Toss with salad and adjust seasonings to taste. Pack up salad and take it with you to the beach.
Baked Tomatoes Stuffed with Bread Crumbs, Parmesan, and Herbs
adapted from The Complete Italian Vegetarian Cookbook
serves 4
4 large, ripe but firm tomatoes (about 2 pounds)
1 cup plain breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
6 Tbs minced fresh parsley leaves
3 Tbs minced fresh basil leaves
3 Tbs minced fresh oregano leaves
3 medium garlic cloves, minced
2 Tbs dry white wine
5 Tbs extra-virgin olive oil
3/4 tsp kosher salt
freshly ground black pepper
Preheat the oven to 375. Cut off and discard a 1/2-inch slice from the top of each tomato. Using a small spoon, scoop out and discard any remaining parts of the core, plus the seeds. Use your fingers to reach into each tomato and pull up as much liquid as you can. Be careful not to puncture the skin.
Combine the breadcrumbs, cheese, herbs, garlic, wine, 3 tablespoons of oil, salt, and pepper. Stuff the tomatoes using a small spoon or your fingers, making sure that the filling reaches all the hollowed out places. Mound the filling a little above the top of each tomato and pat it gently to compact it.
Lightly grease a baking dish that is just large enough to hold the tomatoes, and place the tomatoes in a single layer in the dish. Drizzle the remaining oil over the tops of the tomatoes.
Bake 25-30 minutes, or until the stuffing is golden-brown and the tomatoes are soft, but not falling apart. Allow them to cool at least 15 minutes before serving.
serves 4
4 large, ripe but firm tomatoes (about 2 pounds)
1 cup plain breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
6 Tbs minced fresh parsley leaves
3 Tbs minced fresh basil leaves
3 Tbs minced fresh oregano leaves
3 medium garlic cloves, minced
2 Tbs dry white wine
5 Tbs extra-virgin olive oil
3/4 tsp kosher salt
freshly ground black pepper
Preheat the oven to 375. Cut off and discard a 1/2-inch slice from the top of each tomato. Using a small spoon, scoop out and discard any remaining parts of the core, plus the seeds. Use your fingers to reach into each tomato and pull up as much liquid as you can. Be careful not to puncture the skin.
Combine the breadcrumbs, cheese, herbs, garlic, wine, 3 tablespoons of oil, salt, and pepper. Stuff the tomatoes using a small spoon or your fingers, making sure that the filling reaches all the hollowed out places. Mound the filling a little above the top of each tomato and pat it gently to compact it.
Lightly grease a baking dish that is just large enough to hold the tomatoes, and place the tomatoes in a single layer in the dish. Drizzle the remaining oil over the tops of the tomatoes.
Bake 25-30 minutes, or until the stuffing is golden-brown and the tomatoes are soft, but not falling apart. Allow them to cool at least 15 minutes before serving.
Sunday, August 15, 2010
Chocolate Nutella Cookies Recipe
INGREDIENTS
1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts
METHOD
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 6 dozen.
1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts
METHOD
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 6 dozen.
Tomato, Onion, Avocado Salad Recipe
If you are making to bring to a potluck, slice the onions ahead, but plan on cutting and assembling on site, right before serving. Do not refrigerate the tomatoes or you will destroy their flavor and make their texture mealy.
INGREDIENTS
3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
Red wine vinegar (a good, strong red wine vinegar)
Extra virgin olive oil (the best quality)
Salt
Freshly ground black pepper
METHOD
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.
INGREDIENTS
3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
Red wine vinegar (a good, strong red wine vinegar)
Extra virgin olive oil (the best quality)
Salt
Freshly ground black pepper
METHOD
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.
Saturday, August 14, 2010
Chocolate French Toast
from Donna Hay, The Instant Cook
Serves 4
16 slices soft baguette
100 g (3 1/2 ounces) dark chocolate, melted
2 eggs, lightly beaten
1/3 cup (2 1/2 ounces) milk
2 tablespoons confectioners’ sugar, sifted
unsalted butter for frying
confectioners’ sugar, extra, for dusting
1. Spread half the baguette slices with the melted chocolate and sandwich together with the remaining slices.
2. Combine the eggs, milk and confectioners’ sugar, then dip the sandwiches into the mixture.
3. Cook in a large buttered frying pan over medium heat for 2 minutes each side or until golden.
4. Serve warm and dusted with confectioners’ sugar.
Serves 4
16 slices soft baguette
100 g (3 1/2 ounces) dark chocolate, melted
2 eggs, lightly beaten
1/3 cup (2 1/2 ounces) milk
2 tablespoons confectioners’ sugar, sifted
unsalted butter for frying
confectioners’ sugar, extra, for dusting
1. Spread half the baguette slices with the melted chocolate and sandwich together with the remaining slices.
2. Combine the eggs, milk and confectioners’ sugar, then dip the sandwiches into the mixture.
3. Cook in a large buttered frying pan over medium heat for 2 minutes each side or until golden.
4. Serve warm and dusted with confectioners’ sugar.
Thursday, August 12, 2010
Chicken Breasts with Tomatoes, Caramelized Onions and Feta Cheese
1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder, to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 tbsp of feta cheese
Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized - about 15-20 minutes.
In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy.
In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder, to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 tbsp of feta cheese
Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized - about 15-20 minutes.
In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy.
In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
Grilled Asparagus & Feta Salad
Serves 4 as a side
Ingredients
1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**
Directions
1. Preheat grill to high.
2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.
*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.
**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.
Ingredients
1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**
Directions
1. Preheat grill to high.
2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.
*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.
**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.
Zucchini, Shallots, & Parmesan
You will need:
3 tablespoons Olive Oil
2 lg Shallots, chopped
2 tablespoons balsamic vinegar
4 cups sliced Zucchini
1/2 c freshly shredded Parmesan
Salt & Pepper, to taste
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5-6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add Zucchini, salt, and pepper. Saute over medium-low, turning occasionally, until cooked through, but not wilted. About 10-13 minutes.
Once the Zucchini is cooked thoroughly, sprinkle Parmesan over Zucchini and toss quickly so that it is evenly distributed. Serve immediately.
Serves 4
3 tablespoons Olive Oil
2 lg Shallots, chopped
2 tablespoons balsamic vinegar
4 cups sliced Zucchini
1/2 c freshly shredded Parmesan
Salt & Pepper, to taste
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5-6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add Zucchini, salt, and pepper. Saute over medium-low, turning occasionally, until cooked through, but not wilted. About 10-13 minutes.
Once the Zucchini is cooked thoroughly, sprinkle Parmesan over Zucchini and toss quickly so that it is evenly distributed. Serve immediately.
Serves 4
Thursday, August 5, 2010
Zucchini Breakfast Casserole Recipe
INGREDIENTS
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
Shrimp Pasta Salad Recipe
Defrost frozen shrimp by placing them in a bowl of cold water. Keep chilled until used. You can easily double the pasta amount if you want to stretch the salad further. The salad is best the same day it is made, otherwise the basil is a bit wilt-y, and the pasta a bit sticky.
INGREDIENTS
1/2 pound bow-tie (farfalle) or orecchiette pasta, or other short pasta
Kosher salt
2 pounds small pink shrimp (also called Maine shrimp or boreal shrimp, comes already cooked)
1 diced red bell pepper
1 diced red onion
1 minced garlic clove
1 cup chopped basil leaves (loosely packed)
1/3 cup high-quality olive oil
1 teaspoon of lemon zest
1/4 cup lemon juice
1 teaspoon red chile flakes
Black pepper to taste
METHOD
1 Cook the pasta in well salted water (like sea water) until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.) Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.
2 Rinse the shrimp and drain well. Add them to the bowl and mix. Add the remaining ingredients and gently mix until well combined.
Serve chilled.
Serves 4 as a main course, 8 as an appetizer.
INGREDIENTS
1/2 pound bow-tie (farfalle) or orecchiette pasta, or other short pasta
Kosher salt
2 pounds small pink shrimp (also called Maine shrimp or boreal shrimp, comes already cooked)
1 diced red bell pepper
1 diced red onion
1 minced garlic clove
1 cup chopped basil leaves (loosely packed)
1/3 cup high-quality olive oil
1 teaspoon of lemon zest
1/4 cup lemon juice
1 teaspoon red chile flakes
Black pepper to taste
METHOD
1 Cook the pasta in well salted water (like sea water) until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.) Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.
2 Rinse the shrimp and drain well. Add them to the bowl and mix. Add the remaining ingredients and gently mix until well combined.
Serve chilled.
Serves 4 as a main course, 8 as an appetizer.
Scalloped Tomatoes with Croutons
From Smitten Kitchen
Adapted, only slightly, from Ina Garten
3 tablespoons olive oil (reduced from original)
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups, after buying a loaf of very puffy Italian bread by accident)
2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt (read this)
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
Adapted, only slightly, from Ina Garten
3 tablespoons olive oil (reduced from original)
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups, after buying a loaf of very puffy Italian bread by accident)
2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt (read this)
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
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