Podcasts about panzanella

Crispy snapper with panzanella salad Cook time: 5 minutes Prep time: 10 minutes Serves: 4 4-6 fillets of skin on snapper Sunflower oil Flaky sea salt Panzanella 1/2 ciabatta loaf Additional olive oil Flaky sea salt 3 tbsp olive oil 3 tbsp red wine vinegar 1 tsp brown sugar Salt, to taste 1 tsp Dijion mustard Pepper, to taste 8 small tomatoes, quartered 1/2 cup kalamata olives 1 cup char grilled peppers, sliced Handful of Italian parsley, chopped Tear the ciabatta loaf into large irregular pieces, drizzle with a little olive oil and salt. Preheat your cast iron pan before frying the bread until golden and crispy. It needs to be crispy but still somewhat chewy. In a large bowl whisk together the olive oil, red wine vinegar, sugar and a little salt and pepper to taste. Preheat a cast iron pan. Portion your snapper into usable pieces, coat well with oil and season with salt. Place the snapper into the clean hot pan skin side down and firmly press down the flesh for 5 seconds, preventing the fillet from curling. Continue to cook on high until the fillet has almost turn completely white. Flip over for the a final few seconds. Once ready to serve, add in the bread, tomatoes, olives, peppers and parsley. Spoon over the dressing to wet the crispy bread and serve as serve as possible onto platters with the crispy snapper. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Altes aufgefrischtes und geröstetes Brot als Croûtons für den knusprigen Biss werden gerne in Salaten gestreut. Es gibt aber Salate, in denen Brot ein unersetzlicher Teil sind wie zum Beispiel im italienischen Panzanella oder dem levantinischen Fattoush.

We start with Butterbean and cauliflower soup, followed by Panzanella tray bake. Music is from Lieutenant Pigeon with Mouldy Old Dough - not to be confused with Gail's sour dough. Moving on to Mushroom and barley risotto and all rounded off with Pork and fennel meat loaf. No puds this week. Presented by Gail Hall with co-hosts Peter or Catherine, Gail presents a wide range of recipes from the decadently delicious through to gorgeously healthy eating. She LOVES, and is a little obsessed with, collecting recipes.

Panzanella, a classic Tuscan salad, is a vibrant and refreshing dish that captures the essence of summer. Originating from Italy's Tuscany region, this salad is a delightful combination of stale bread, ripe tomatoes, crisp cucumbers, and aromatic herbs, all brought together by a tangy vinaigrette. It's a perfect example of how simple ingredients can create something extraordinary. Let's dive into the history, ingredients, and a step-by-step recipe to make this delicious salad at home. More podcasts by Chef Walter Subscribe free to the FK Newsletter.

Armin Bonelli -„3 Streifen, 4 Ringe, 1 Apfel“. Der Markenexperte gibt verblüffende Einblicke in die Markenwelt und beschreibt, warum unser Gehirn die Lieblingsmarke für einen Freund hält und wir anders kaufen, als wir denken. Er serviert: Panzanella.

Chaque samedi, La Table des bons vivants vous propose des recettes hautes en couleurs. Aujourd'hui, Sonia Ezgulian vous propose une recette de panzanella aux croûtes de pizza.

Hoda and Jenna give their opinion on some listeners tricky social situations. Also, comedy icon Jerry Seinfeld joins the show to catch up ahead of the release of his new film “Unfrosted.” Plus, chef Evan Funke cooks up a delicious Spring panzanella recipe. 

Chef Annie was in februari een paar weken in de zon en kan nu dus weer wat winterse gerechten hebben. Nou vooruit, nog een keer. En dan op naar de lente! Die gnocchi zijn vast een voorschotje.Het menu van deze weekKrokante gnocchi met tomaat, basilicum & mozzarellaZoete AardappelstoofWinterse panzanella met bonen, venkel en sinaasappelEen productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Chef Annie was in februari een paar weken in de zon en kan nu dus weer wat winterse gerechten hebben. Nou vooruit, nog een keer. En dan op naar de lente! Die gnocchi zijn vast een voorschotje.Het menu van deze weekKrokante gnocchi met tomaat, basilicum & mozzarellaZoete AardappelstoofWinterse panzanella met bonen, venkel en sinaasappelEen productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

It might be the first official day of Autumn, but there's still plenty of summer fruit around to use or preserve. Today Jess Daniell, of Jess's Underground Kitchen, has a great recipe for a salad that's her twist on an Italian classic panzanella.

Zoras Sahnehäubchen Hanna muss noch das Appletree Garden Festival verdauen und erzählt beim Kaffee in dieser Folge vom Katertag und warum Wodka Soda jetzt ihr Go-To Festival Drink ist. Konnten die Bohnen-Zucchini-Pasta vom Gaskocher die Köstlichkeiten auf dem Festivalgelände übertreffen? Hanna und Zora unterhalten sich über das Erkanntwerden in der Öffentlichkeit und was Clueso damit zu tun hat. Zora lässt den Abschluss des Dreh-Marathons Revue passieren und reflektiert, warum sie trotz Ehrgeiz nicht so häufig gewonnen hat, wie sie es gerne gehabt hätte. In der Rubrik „Bon Neu” gibt es einen Strauß Rosen schweizer Arzt… Es nimmt Überhand, oder was meint ihr? Im kulinarischen Dreierlei läuft den Beiden das Wasser nur so im Mund zusammen. Denn es geht um die Top 3 Grillbeilagen. Ja, Beilagen – denn die sind fast wichtiger. Fragt ihr euch auch, ob Panzanella, Kartoffelsalat oder doch das gute alte Kräuterbaguette? Dann seid ihr in dieser Folge genau richtig. „Chef sein ist cool”, sagt Zora in dieser Woche ganz überraschend, denn die Weidenkantine hat den ersten Azubi eingestellt. Es wird eine Frage aus der Community beantwortet: Kann man nur ein*e gute Köch*in werden, wenn man durch die harte Schule geht und dem Stress in der Sternegastronomie standhält? Wir erinnern uns an die Folge aus der Launchwoche, in der Hanna von ihrem stressbedingten Magengeschwür und Burnout erzählte… Saubohnen puhlen und Schnittlauch in feine Röllchen schneiden gehört als Azubi aber einfach dazu und ist nicht unbedingt Schikane. Wer sind die besten Köch*innen Deutschlands? Zora und Hanna sprechen über das Voting der Auszeichnung „100 Best Chefs Germany - Deutschlands Beste Köche” und abschließend, passend zum Feierabendbier, geht es um die Küchenschlacht, Entspannung und Urlaub. Ganz viel UUUUURLAUB.

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.   WHAT's Cookin?: -Made pizza yesterday, Chicago-style thin crust with various toppings such as house-made Italian fennel sausage, (used up the last bit of ground pork I had), sauerkraut, aged and fresh mozzarella, banana peppers, parm cheese, and olive oil. Tasted great…the dough is quite unique as it's very low hydration and super thin and left uncovered so it because almost leather-like and dry, and cooks up crisp. FOOD INDUSTRY AND HARVEST NEWS: Raw milk is legalized in more states, add North Dakota and Iowa to the list. It is an exciting development to see an increasing number of dairies legally selling raw milk. Raw milk, which is milk that is not pasteurized or homogenized, has gained popularity in recent years due to its numerous health benefits. Supporters argue that raw milk retains its natural enzymes, vitamins, and beneficial bacteria, making it easier to digest and boosting the immune system. Additionally, raw milk is believed to contain higher levels of nutrients, such as Vitamin C, D, and B6, as well as minerals like calcium, magnesium, and iron. Many consumers also appreciate the rich and creamy taste of raw milk, as well as its potential to reduce allergies and intolerances. However, it is important to note that there are still concerns regarding the safety of raw milk, as it may harbor harmful bacteria, such as E. coli or Salmonella. Thus, those interested in consuming raw milk should ensure that it comes from reputable dairies with strict quality control measures in place. TODAY'S MAIN TOPIC: Cold Food For Dinner Since we're in the middle of the hot summer I suggest having a larger meal during the day and lighter foods at dinner time. When I was a kid, summertime dinner often was antipasto platter and included such things as sliced deli meats and cheeses, tomatoes, pickles, potato or macaroni salad, and fruit salad. The idea was not to heat up the house and to have cooling foods. Recently we had fruit and yogurt for dinner; a large bowl of homemade yogurt with sweeteners such as honey or maple syrup and a selection of fruits to add to the yogurt. Similarly, foods like quiche and salad, or soup and a sandwich can be tasty for dinner on hots nights. Here are a few more ideas to kick around: Orzo salad with rotisserie chicken Panzanella salad; bread cubes, salted tomatoes, herbage, simple vinaigrette, pecorino cheese or some really great ricotta salata Tuna or chicken salad stuffed avocado Tuna salad with cucumber, tomatoes, chip peas, onions, and marinated artichokes Nicoise salad; tuna, cold green beans, avocado, potato salad, hard-cooked eggs tomatoes, w mozzarella, olives, cucumbers, and simple olive oil vinaigrette, feta cheese Homesteading Psunami: Check out Perma Pastures Farm-Billy, William and Michele PRODUCT RECOMMENDATION: Pro One Water Filter We decided to get another water filter after we scraped the Berkey and then spent 5 mos with a pile of shit from Acqusana. We always wondered why some much scale came through our Berkey, calcium deposits, etc., and the fact that they had no real water quality testing and we also had the plastic version started bothering me as I learned that plastic does indeed leach. I then ordered a model from a company called Acquasana, they make under-counter and whole house systems with lab test results which I liked, I bought the countertop model with half gallon capacity, HUGE mistake, we were filling that damn thing 3-4 times per day. Since our switch in late July we have been very happy with the Pro One system, the packaging, system itself, water quality, looks, and performance is spot on.

Chef Jonas neemt ons mee van Italië naar China met tussenstops in het midden oosten en Indonesië. Want als wij nog niet op vakantie kunnen, zetten we de vakantie gewoon op tafel.Het menu van deze weekPanzanellaBloemkoolsteaks met kardemom & pittige citroenfetaRavioliplaat met kerstomaatjes en basilicumolieNasi GorengPannenkoekjes met eendKookboekenDe Groene BarbecueBakplaatbijbelDit kookboek is je beste vriendBestellen Kan Altijd Nog is een productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

In this episode, Bootie and Bossy remember their beloved Aunt Betty who passed away on June 15th. As Bossy said, the world has lost a beautiful soul. Bootie and Bossy share their love for another Ina Garten favorite: Panzanella. Updates on Bootie and Bossy's knits are also shared. For more information, check out the show notes at bootieandbossy.com

Panzanella & Tuna, fennel and olive salad

Gåsele är vårt nya gås och ankhägn. Vare sig ankorna eller gåsen uppfattade det som sitt nya hägn så Mattias får göra Gåsele 2.0.Tuppslakt stod på agendan i morse, Tess tyckte att den andra pricka tuppen borde ha slaktats med. Nu bor tuppen i kylen och skall marineras med bakpulver och goda kryddor.En kyckling har tittat fram bland de äggen vi har i kläckaren. En är kul, nu väntar vi på fler. Sedan skall det in kalkonägg i kläckaren!Tess har gjort sin första getgryta. Mattias tyckte den var jättegod men Tess klarade inte av den myskiga doften så det blev omelett till henne.Tyvärr dog ett lamm. Det varen av 80:s trillingar som dog. Den minsta dog först, och de två som överlevde var små och taniga. Troligen var det väntat att även lilla Skully skulle dö. Men det är hårt. Nu hoppas vi på att 80 får behålla sin sista i trillingskaran. Har du funderat över kilo/jämförspris på styckglassar? Det har Tess gjort. Det finns nämligen inte! Varför inte det? Glassarna drabbas ju också av krympflation!Bär plantor ut och in gör vi både morgon och kväll. Nu skall plantorna härdas för att sedan få bo i växthus.Brödsalladen panzanella och kyckling från Norrlandsfågel blev en magisk måltid. Kycklingen från Norrlandsfågel är fantastisk. Den vattner sig inte och den krymper inte då den inte är insprutad med vatten. Trots det är den fantastiskt god, mör och saftig.Panzanella är inte en sallad med bröd i. Panzanella är en brödsallad som är smaksatt med grönsaker. Dessutom är det Mattias nya favoriträtt! Han vill kalla den för Småbrukarsalladen istället Har du ätit panzanella? Bli LilltorpKompis! Gillar du det vi gör? Stöd oss då gärna. För bara 19 kr i månaden kan du bli LilltorpKompis och stötta oss. Annars så uppskattar vi om du delar det här avsnittet i sociala medier. Eller om du tar en kompis telefon och subscribar oss i dennes podspelare :)

Caprese, Panzanella and Gazpacho: three easy and simple recipes. Impossible to make without extra virgin olive oil! But which one to choose?

Ekmekli salataların en bizim damak tadımıza en yakını çıtır çıtır kızartılmış lavaş ekmekle yapılan Fattuş bizim damağımıza en yakın lezzet. Küçük üçgen kesilmiş ekmekler, kurutuluyor ya da kızartılıyor, bildiğimiz soğan, marul, domates, salatalıkla yapılan salataya ekleniyor. Hem doyurucu hem lezzetli. İtalyanların panzanella da bize uzak bir tat sayılmaz. Ana malzemesi bayat kuru ekmek, sonra soğan, sirke, bol zeytinyağı, bir de bol domates. Ama 20. yüzyıldan önce, yani domatesin yaygınlaşmasından önce domates kullanılmaz, sadece soğanla yapılırmış. Maksat zaten ekmeği ziyan etmemek. Salata adını da ekmekten alıyor, “Pane” İtalyanca'da ekmek demek, “Zanella” ise salatanın içinde yapıldığı kaba verilen admış.

Tabule için Ortadoğu ülkelerinde gezindik ama unutmayalım ki bizim kısır da yakın akrabası. En önemli fark bulgur-yeşillik oranında. Maydanoz salatası gibi olan tabule tersine, bizde bulgur ön planda, ayrıca domates gibi salça da devreye giriyor. Elbette nar ekşisi ve taze soğan da olunca bambaşka bir lezzet yakalanıyor, nar ekşisinin tatlı mayhoş tadı fark yaratıyor. Bundan 10 yıl kadar önce şef Civan Er taze domates ve nar ekşisi yerine taze vişne suyu kullanarak çok değişik ama bir o kadar da çarpıcı bir kısır yaratmıştı. Akdeniz'de sadece böyle tahıllı değil ekmekli salatalar da çok yaygın. Gene Ortadoğu Arap mutfağının gözdesi “Fattoush” bunlardan biri, elbette bizde de omaç, oğmaç gibi benzerleri var. Hele İtalya'ya kadar uzanırsak içine kuru ekmek konan “Panzanella” tadına doyulamayacak bir salata.

Yay – it's a Q&A! The Candle Coven sent in their Qs and Alaina & Jocelyn are giving the As! In this episode they delve into such topics as McDonalds as medicine, the lack of meaning behind Alaina's tattoos, the guilty pleasure candle collections they wish they could make, the holiday industrial complex, and how to scent design your space based on scent molecule volatility (PHEW!). Grab our Piper • Crystal Incense Candle!

In this Just Take Five, Chris is making a JSC building block Vinaigrette. It's the perfect dressing for a delicious, Tuscan comfort food – Panzanella! And, be sure to make extra … you'll be so happy to have it later in the week.

I'm still deep in the middle of my birthday week but wanted to share a little of the celebration with you all! Listen to hear my favorite summer salad recipe...inexpensive, yummy good, fast to prep, looks gorgeous and perfect for large or small gatherings!This podcast is sponsored by Kitchen Remodel Rockstar. If you are ready to get started planning a dream kitchen, no matter how small or big....join KRR today for just $97 mo. It's a women-only, practical and fun way to design your kitchen remodel. Whether that's a full custom kitchen, a new build, DIY or a reface...we are the BEST place to start. Save time, money and frustration by creating the perfect Design From the Inside Out! click here to sign up and have your new design in under 2 weeks! And if you want to contact the show or send me a recipe to cook on the air, shoot me an email camille_L@sbcglobal.net

Rach whips up chicken club panzanella salad!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nestled in the heart of Italy between Rome and Florence, Umbria is an ancient region largely untouched by external influences. The cuisine and culture of Umbria may therefore be the purest examples of Italian food.  Our guest, cookbook author Letizia Mattiacci shares the mouthwatering dishes of her region and shares her insight into their origins and stories as we discover Umbria bite by bite.Discover the tastes of Umbria on our Untold Italy tour of Umbria this Fall/Autumn and next Spring> detailed tour itinerary. You'll find full episode show notes, including the details of the dishes to try in Sicily here > untolditaly.com/117Want a deeper connection with Italy and help to plan your travels? Join the friends of the podcast here > untolditaly.com/amici Support the show (https://untolditaly.com/amici)

Zoe and Heather welcome Jenny Wise to the podcast! Together we dive into Friends S5E7, The One Where Ross Moves In. Thoughts, opinions, hot takes! Annoying roommates, men with badges, and overthinking interactions with men! Then we talk about our recipe of the week: panzanella salad. What's this? Salad. What's this? Bread. Aren't you a chef? Find show notes and salad recipe at: friendswithfoodpod.com IG: @friendswithfoodpod Twitter: @friendswfoodpod friendswithfood@gmail.com Check out Zoe's work! IG: @dinneratmidnite Food: dinneratmidnite.com Burlesque: champagnesplitz.com Check out Heather's work! Heatherkelloggbaumann.com Original music by Elliott Friesen IG: @elliott.lee.friesen artwork by Chloe Kendall IG: @chloesomewhat Find Jenny on IG at @jennymwise and on Twitter @peasnqueues --- Support this podcast: https://podcasters.spotify.com/pod/show/friends-with-food-podcast/support

What's in season, and what are some great ways to prepare fresh Illinois-grown fruits and vegetables? University of Illinois Extension Educator Elizabeth Wahle, Ph.D., shares what's coming from the fields, and Partners food writer Jodie Shield shares four quick ways to put them to work.

What's in season, and what are some great ways to prepare fresh Illinois-grown fruits and vegetables? University of Illinois Extension Educator Elizabeth Wahle, Ph.D., shares what's coming from the fields, and Partners food writer Jodie Shield shares four quick ways to put them to work.

Skotti Gewinnspiel beim Küchenjungen https://www.instagram.com/p/CQY9VK7nlK9/ Boks Dosen Vakuum Unterdruck - erhitzen hilft! Danke Camillo! bleffjeff https://www.instagram.com/bleffjeff/ Party Star Deluxe CO2 Bierzapfgerät für 5 Liter Fässer https://brouwland.com/de/fassabfullung/15873-party-star-deluxe-co2-bierzapfgerat-fur-5-liter-fasser.html?gclid=EAIaIQobChMIhvDUsqqp8QIVje5RCh2DBAgAEAQYAyABEgLmaPD_BwE Griechischer Wassermelonensalat mit luftgetrocknetem Schinken und Fetakäse https://www.effilee.de/griechischer-wassermelonensalat-mit-luftgetrocknetem-schinken-und-fetakaese/ Panzanella bianca https://www.effilee.de/panzanella-bianco%E2%80%A9/ Sauce zu Huhn? Balsamico, Zuckerrübensirup, Rotwein & Pflaumen Räucherfischbutter Deep Dish Pizza! Chicago Somebody Feed Phil | Netflix – offizielle Webseite https://www.netflix.com/title/80146601 Spargel Ende: 24 Juni, der Johannistag - Länger ernten geht, braucht aber Erholung, nächstes Jahr Ertrag geringer! Pizza mit grünem Spargel, Lachs & Orangen-Oliven-Öl https://www.instagram.com/p/CP3fbz4h57Y/ Patrizia Öle https://graceffo.jimdo.com/ Surf‘n Turf von Entenbrust & Oktopus an Hoisin-Erdnuss-Sauce & einer Miso-Aubergine nach dem Rezept von @stevanpaul.de https://www.instagram.com/p/CQTvQSBHe_m/ Surf‘n Turf Deluxe mit Kalbs-Kotelette, Oktopus, Scampi und gegrillter Blutorange! https://www.instagram.com/p/CP_MiS_Boxj/ Auphonic Credit Spenden für den schönen Ton https://auphonic.com/donate_credits?user=kuechenjunge

Ingredientes:3 a 4 tomates maduros300 gramas de pão amanhecido250 gramas de pepino1 cebola roxa8 folhas de alface romana1 punhado de folhas de manjericão4 colheres de sopa de azeite de oliva4 colheres de sopa de suco de limãoMeia colher de chá sal marinho2 xícaras água Modo de preparo:Pique o pão em cubinhos e coloque numa tigela. […] O post RECEITA TRADICIONAL DE SALADA PANZANELLA apareceu primeiro em Rede Novo Tempo de Comunicação.

Oud brood over? Niet weggooien! Maak de lekkerste panzanella: een armelui's recept voor een rijke maaltijd. Godfried van Bouillon laat je horen hoe.

Estamos ante una ensalada de origen italiano, más concretamente de la región de la Toscana, compuesta por los productos más representativos de la agricultura de la zona. En realidad, si le añadiéramos un poco de ajo y pimiento y trituráramos todo estaríamos ante algo muy parecido a un gazpacho.

This episode is also available as a blog post: http://webrl.org/2021/05/01/chicken-with-parmesan-crust-and-frying-panzanella-warm-salad/

Caprese, Panzanella e Gazpacho: tre ricette semplici e facili, impossibili da realizzare senza l’extravergine! Ma quale scegliere?

The Squiz is your shortcut to the news. "I've been getting away with it all my life"Share The Squiz using your unique referral link for your chance to win a Dyson appliance of your choice to the value of $800. More details on that competition, and links to further reading for all of today's news can be found in The Squiz Today email. Sign up (it's free!) - www.thesquiz.com.au .Squiz Shortcut - Alleged War Crimes in Afghanistan https://www.thesquiz.com.au/shortcuts/squiz-shortcuts-alleged-war-crimes-in-afghanistan/Panzanella recipe - https://www.delicious.com.au/recipes/chorizo-panzanella/mma8sdndDoco on Maradona - https://www.hbo.com/documentaries/diego-maradona (watch it on Amazon Prime or Apple TV)Google Chromebooks (Sponsored): google.com/chromebook. See acast.com/privacy for privacy and opt-out information.

Vieni a scoprire storie e ricette dei piatti tipici italiani! Trascrizione su www.podcastquattrostagioni.ch

Panzanella is Tuscany's answer to the question, "What's for lunch?" all summer long. This dish is the ultimate no-cook solution to hot summer days when all you want is something fresh and filling. The secret is in the Tuscan bread.Get the recipe here:http://www.italiandishpodcast.com/panzanella/In this episode:Make classic Panzanella start to finishLearn about the origins of this dish: farmers or fishermen?Find out why Tuscan bread is so particular and how it came to be that wayQuestions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Part 1 of 2: Three of my favorite no cooking required Italian meals. This episode features: 1. Panzanella 2. Prosciutto e melone and 3. Fennel Salad (insalata di arance e finocchi)

Heute wird geröstet - und die Küche brennt! Also, zumindest hört es sich so an. Doch mit steigender Hitze steigt definitiv auch die Laune von Maria und Elena. In dieser Folge geht es um Nachhaltigkeit, denn der Kühlschrank wird geleert: Panzanella, der klassische Brotsalat aus Italien, der zur sogenannten "Arme-Leute-Küche" gezählt wird, kann unter der Anleitung einer Spitzenköchin wie Maria Groß selbstverständlich auch zu einem echten Genuss werden. Dabei geht es wieder einmal richtig schnell . Ob das auch daran liegen könnte, dass sich Elena eher zurückhält sei dahingestellt. Egal, dafür bleibt mehr Zeit, um über die beste Art zu sprechen, wie man Ingwer schält, über lange teure Küchenmesser, gußeiserne Pfannen und Kupfertöpfe sowie die späten Anfänge von Marias Köchinnenkarriere. Fotos und die Zutatenliste auf grossundfett.de!

In our premiere episode, Sean and Kate cook a spring panzanella and talk about stepping out of their quarantine bunkers. They are joined for dessert by guest Alexis Haut. Check out Alexis' work: http://www.hauttakes.com This week's donation: https://www.gofundme.com/f/the-black-chef-movement This week's recipe: https://www.bonappetit.com/recipe/spring-panzanella Hosted by Kate Gundersen and Sean Burke. Produced and Edited by Nick Weiss-Richmond.

Nichts an dieser Aufzählung von Zutaten – ein Rezept ist es ja eher keines – ist essenziell. Was ich daheim hab, kommt rein; ich mag die Kombination aus Schärfe, Süße, Salzigem und Frischem, dazu was  Knuspriges und was Knackiges. Was jeweils verantwortlich ist für diese Balance, ist aber egal, es schmeckt halt jedes Mal ein wenig anders. Blattsalate: Salatherzen (auch Radicchio, Chicoree, Endiviensalat usw) | Gemüse: Fenchel, Gurke (auch:, Kohlrabi, Stangenzeller, Paprika, Paradeiser, grüner Spargel) | Kräuter: Rucola, Schnittlauch, Jungzwieberl, Minze, Basilikum (auch Koriander, Petersil) | Obst: Ananas (oder Äpfel, Orangen, Pfirsich, Birnen ...) | dazu: Sardellen (oder gehackte getrocknete Tomaten, für den Umami-Kick) | drüber noch Fetawürferl (Mozzarella wär auch fein)  | Für die Marinad hab ich selbst aromatisierten Apfel-Minz-Essig verwendet, ein gewöhnlicher weißer Balsamico oder Apfelessig tut's genauso, außerdem Olivenöl, Fruchtsirup zum Süßen (da geht auch Ahornsirup, gehackte Datteln), etwas Chilisauce, gut wär auch ein bisserl Senf, und wer mag, kann zum Binden einen Löffel Joghurt dazugeben, am besten alles in einem Marmeladglas gemixt. Damit daraus eine ganze Mahlzeit wird, hab ich mir von der italienischen Panzanella abgeschaut, dass ich unter den Salat angeröstete Weißbrot- bzw. Briochewürferl mische, die dann die Marinad aufsaugen und eine feine Kombination aus weich und knusprig ergeben.

Conscious Eatery, aka “Seattle’s philanthropic sandwich shop,” is a restaurant and catering company in Seattle that donates a meal to someone in need for every meal sold. To date, the chef owners Cierra and Chaz have donated over 25,000 meals, built a network of collaborative nonprofits, and learned some powerful lessons about hunger and housing in modern America. In our chat, they share their personal experiences with homelessness, discuss some of the most overlooked and misunderstood aspects of hunger and homelessness in America, and explain why solving homelessness has to start with acknowledging and listening to the diverse stories of the people that are affected by it. We also explore why solving food waste in restaurants starts with re-thinking portion sizes and why dill is a truly underrated herb. Cierra and Chaz model what generosity, empathy, and hard work look like and this episode is an inspiring glimpse into how businesses and restaurants can be a force for good in the world. If you’re looking for a beacon of hope in your podcast landscape, this episode is a great place to start. Show Notes: Cierra and Chaz regularly support the White Center Food Bank as well as the Roots Young Adult Center. If you'd like to learn more about either or lend your support, their websites are: https://www.whitecenterfoodbank.org/ and https://www.rootsinfo.org/Cierra and Chaz are big fans of pear salad. They make theirs with spring mix, blue cheese, candied walnuts, and a champagne vinaigrette! Imperfect recently organized a Food Waste Restaurant Week. Here is some of what we learned from our chefs! Cierra and Chaz look up to Seattle restaurateur Tom Douglass, who has been composting for 30 years! To use up old bread, Chaz recommends making a Panzanella salad. Chaz is also in the process of perfecting bread pudding. An excellent program that combines food recovery with job training for vulnerable populations is Food Shift in Alameda California. Chaz and Cierra mentioned the work that Fare Start is doing to provide culinary job training.To gain a deeper understanding of the American affordable housing crisis, Reilly recommends Adam Conover’s podcast, “Factually,” which has an eye-opening episode about the intersection of the housing crisis and homelessness. To work with Conscious Eatery, shoot them an email at info@consciouseatery.orgTo find a food bank near you, and learn more about hunger in America, check out feedingamerica.org. Dill is an underrated herb according to Cierra. One of her favorite ways to use it is in a quick and easy tuna salad combining tuna, yellow mustard, and dill. She recommends serving it on top of quinoa or with arugula in a sandwichCierra and Chaz’s go-to karaoke song would be “Ironic” by Alaniss Morisette Cierra is inspired by Supreme Court Justice Ruth Bader Gins

This week on the podcast, the Chef Boys welcome back two guests, Jessica Ross and Kait Thompson! It's Aaron's and Jess's birthday today, so Aaron made a big birthday dinner with Jess bringing cupcakes for dessert. They talk about Brendan opening a salami store, Kait and Jess debate the pro's and con's of buying a stand mixer, and they all talk what their favorite birthday meals would be. Gofundme for Chris Cotton's family: https://www.gofundme.com/f/in-loving-memory-chris-cotton?utm_source=customer&utm_medium=copy_link&utm_campaign=m_pd+share-sheet Jess's series on Dropout: https://www.dropout.tv/ Kait on instagram: https://www.instagram.com/kaitdrawingstuff Chef Boys-R-We website: https://chefboysrwe.com/ Chef Boys-R-We on twitter: https://twitter.com/cbrwpodcast Chef Boys-R-We on instagram: https://www.instagram.com/cbrwpodcast Chef Boys-R-We on facebook: https://www.facebook.com/cbrwpodcast/ Chef Boys-R-We TeePublic Store: https://www.teepublic.com/user/lukegiordano Luke Giordano on twitter: https://twitter.com/lukegiordano Aaron Hertzog on twitter: https://twitter.com/aaronhertzog Aaron Hertzog on instagram: https://instagram.com/aaronhertzog Brendan Kennedy on twitter: https://twitter.com/brendankennedy Brendan Kennedy on instagram: https://instagram.com/brendanmkennedy

Zach is a 5th generation family farmer in Wayne County and works for the Wayne County Conservation District and Sandy works as part of SEEDS helping to promote sustainability in our area. They both join Ada mto talk about their lives and their work, and we discussed the upcoming Wayne County Farm Tour, a $5 bus tour of 5 Wayne County farms complete with lunch and goody bags! The gang chows down on Panzanella (aka Bread Salad) and Adam's latest hare-brained invention: Everything Bagel Garlic Bread.

Per la ricetta rock di questa settimana, Martina di incucinaconmartina.com ci insegna a preparare la Panzanella al ritmo di La Grange degli ZZ TOP. Pronti? Let's Food!

We are back after a few weeks of r&r with Tony winner Joanna Gleason. The brilliant actor and singer invited Anne and Damian to the Connecticut farm she shares with her Oscar nominated hubby, Chris Sarandon where we noshed on panzanella salad and on Joanna’s meaty oeuvre. You Might Know Her From Into The Woods, I Love My Wife, Dirty Rotten Scoundrels, The Wedding Planner, Boogie Nights, Friends, Hannah and Her Sisters, Bette, Nick & Nora, The West Wing, and her cabaret show Out of the Eclipse. Joanna opens up about working with Stephen Sondheim and Arthur Laurents, loathing LA and finding her own path on the East Coast, and her foray into directing. Happy Pride, chicken tikkas! Follow us on social media @damianbellino || @rodemanne Discussed this week  SATC “Hot Child in the City” (Nick Gilder) is used on Season 3 ep 15, not the Fleet Week ep as Anne erroneously stated. WHOOPS!  NYC Dyke March  Sylvia Rivera and Marsha P Johnson getting monuments in NYC Julius’ Bar Cubbyhole Cara Delevingne & Ashley Benson carrying their sex bench  Nancy Meyers’ kitchens Chris Sarandon  Panzanella salad Joanna’s IMDB || IBDB Chip Zien & Joanna as the Baker & Baker’s Wife Filmed broadway production of Into the Woods  Joanna’s upcoming 54 below show Out of the Eclipse (July 2, 5, 6) Joanna w/ The Moontones I Love My Wife (Jim Naughton, Lenny Baker) Into the Woods (dir: Rob Marshall)  Joanna wins a Tony Love and War (1992-95) Diane English  Louie Anderson  Temporarily Yours (1997) w/ Debi  Mazar, Seth Green, Michael Patrick King Oh, Baby (1998-2000) w/ Cynthia Stevenson, Jessica Walter Bette (2000) w/ Lindsay Lohan, Kevin Dunn “Metabolically didn’t like California” The Normal Heart (The Public)  Dirty Rotten Scoundrels (Broadway) The Royal Family (Ahmanson) Nick and Nora the famous flop Arthur Laurents (librettist: West Side Story, Gypsy; screenwriter: Rope, The Way We Were, Turning Point) Boogie Nights (dir: Paul Thomas Anderson) Hannah and Her Sisters (1986)  & Crimes & Misdemeanors (1989) Last Vegas, Poms, Book Club, First Wives Club Joanna’s posse: Judith Light, Tina Fey, Jessica Walter, Candice Bergen, Stockard Channing, Bette Midler Ocean’s 8 Joanna’s father, Monty Hall hosted Let’s Make a Deal  Joanna in Password James Holzhauer on Jeopardy A Day in the Death of Joe Egg with Stockard Channing 

Recipes mentioned in this episode:Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad Caprese: https://en.julskitchen.com/tuscany/tuscan-panzanella Baked eggplants: https://en.julskitchen.com/side/baked-eggplants I’d love to hear from you: how do you face a heatwave? Do you cook or you just avoid it as long as you can? Which is your perfect recipe to fight the heat?Let me know with a DM on Instagram or an email at info@julskitchen.comFind me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Podcast realized by https://instagram.com/tommyonweb

BuyFood Toscana is an event organized by the Region of Tuscany and PromoFirenze, aiming to the promotion of the Tuscan PDO and PGI products to international buyers and journalists. They asked us to introduce the audience to some of the best PDO and PGI products of Tuscany, through stories, recipes and some tastings. This is our presentation, a marvellous food tour through the most extraordinary products of Tuscany, rich, packed with information and recipes.[02:45] PDO and PGI products in Tuscany[04:45] A virtual cooking class[08:00] Pane Toscano DOP - https://www.panetoscanodop.it/it[13:44] Extra virgin olive oil[19:35] Olio extravergine di oliva Toscano IGP - www.oliotoscanoigp.it[20:54] Olio extravergine di oliva Chianti Classico DOP - www.oliodopchianticlassico.com[22:10] Olio extravergine di oliva Seggiano DOP - www.consorzioolioseggiano.it[23:06] Pecorino cheeses in Tuscany[25:03] Pecorino Toscano DOP - www.pecorinotoscanodop.it[26:20] Pecorino delle Balze Volterrane DOP[27:28] Farro della Garfagnana IGP - www.farrodellagarfagnana.it[32:09] Finocchiona IGP - www.finocchionaigp.it[34:48] Prosciutto Toscano DOP - www.prosciuttotoscano.com[38:06] Cinta Senese DOP - www.cintasenesedop.it[40:31] Vitellone Bianco dell’Appennino Centrale IGP - www.vitellonebianco.it[44:49] Chestnuts and the importance in the mountain economy[47:55] Castagna del Monte Amiata IGP - www.castagna-amiata.it/web/[48:53] Marrone del Mugello IGP - www.stradadelmarrone.it[49:06] Cantuccini Toscani IGP - www.assocantuccini.org[50:55] Panforte di Siena IGP - http://www.coripanf.org[54:50] Ricciarelli di Siena IGPSome of the recipes mentioned in this episode:- Pappa al pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro- Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad- Apple olive oil cake: https://en.julskitchen.com/dessert/cakes-pies/apple-olive-oil-cake- Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake- Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Arista alla fiorentina: https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork- Cinta senese ragù: https://en.julskitchen.com/first-course/fresh-pasta/cinta-senese-meat-sauce- Farro and ricotta tart: https://en.julskitchen.com/dessert/cakes-pies/farro-and-ricotta-tart I’d love to hear from you: how do you choose your products? Are you familiar with PDO and PGI products? How do you recognize the quality of the food you buy when you do not know the producer?If this is a subject that is interesting for you – an informed way to shop for local and sustainable products – let us know, as we might work on a series of episodes specifically dedicated to the different products, with interviews and recipes.Email me at juls@julskitchen.comFind me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Podcast realized by https://instagram.com/tommyonweb

Alix Traeger joins Matthew Francis on his DinnerViews Podcast where Matthew cooks Alix her DREAM dinner of Roasted Chicken with Panzanella salad with lots of Chardonnay Wine! Together they talk about BuzzFeed tasty, dating deal breakers, her crazy laugh, and how to laugh at life's Dark Moments!  #11 Alix Traeger Won't Let Anyone Dim Her Light! Follow Alix on Instagram! https://www.instagram.com/majortraeger/ Follow Alix on Youtube: https://www.youtube.com/channel/UCfWTWYoK4l4KGgaC2--MAaQ   Love, Matthew ♡______________________________________________________________________SUPPORT THIS SHOW I’m finally building my dreams and living the life I want on my own terms. My goal for the rest of my days is to make incredible digital content, films and television programs that explore the world and our own minds by showcasing thrilling stories, exciting adventures, inspiring people, and delicious FOOD that makes life worth living. If you want to support my dream with funds you can become an investor in my content by contacting me directly on social media or by joining my patreon. MY PATREON: Get EXTRA footage, 1:1 Skype calls, and special perks! https://www.patreon.com/matthewfrancisj If you can’t afford to be a patron, no worries! Just liking my videos, subscribing, turning on the notification bell, and sharing my videos with your family, friends or online, is extremely helpful and I am forever grateful! ♡______________________________________________________________________PLAYLISTS ► All My Recipe Videos! (Full Playlist): ► Full DinnerViews Playlist: https://dinnerviews.page.link/bjYi Find DinnerViews where ever you listen to your podcasts! Spotify: https://spoti.fi/2HBXIEL iTunes: https://apple.co/2HplN2s PodBean: https://bit.ly/2FjYX ______________________________________________________________________SOCIAL MEDIACome Chat with Me! (@matthewfrancisj): INSTAGRAMhttps://www.instagram.com/matthewfrancisj/ YOUTUBEhttps://www.youtube.com/user/brainfoodmfj TWITTERhttps://twitter.com/matthewfrancisj FACEBOOKhttps://www.facebook.com/matthewfrancisj/ ______________________________________________________________________CREDITS DIRECTORMatthew FrancisEXECTUIVE PRODUCERMatthew FrancisEDITORSMatthew Francis and Mishelle MartinRECIPE WRITERMatthew FrancisFOOD SUPPORT: Matthew Francis, Cullen Folks, and Sarah Johnson______________________________________________________________________ #AlixTraeger #BuzzFeed #Tasty #DinnerViews #Tasty #ASMR #Podcast #Mukbang

Things we talked about in this episode: -Tuscan people and their love for beans-Vegetarian and vegan recipes in Tuscan cuisine-Gluten free recipes in Tuscan cuisineRecipes mentioned in this episode: -Pappa al Pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro -Panzanella: https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad -Ribollita: https://en.julskitchen.com/first-course/soup/bean-and-bread-soup -Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup -Potato cake: https://en.julskitchen.com/tuscany/artusis-potato-cake-from-a-century-old-recipe -Pasta margherita: https://en.julskitchen.com/dessert/cakes-pies/a-tea-moment-and-an-old-italian-gluten-free-cake-pasta-margherita -Castagnaccio: https://en.julskitchen.com/tuscany/castagnaccio-chestnut-cake -Torta di ceci: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus -Frittata trippata: https://en.julskitchen.com/tuscany/frittata-trippata-a-tuscan-omelet I’d love to hear from you: which is your favourite Italian or Tuscan vegetarian recipe? Or vegan? Speaking of gluten free, have you ever used chestnut flour as an ingredient? Or what about the chickpea flour?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:-Pappa al Pomodoro: https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate-Panzanella: https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella-Ribollita: https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane -Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup -Potato cake: https://it.julskitchen.com/dolci/torte-crostate/torta-di-patate-artusi -Pasta margherita: https://it.julskitchen.com/dolci/pasta-margherita-con-mele-e-rabarbaro-e-glassa-al-te-senza-glutine-senza-pensieri -Castagnaccio: https://it.julskitchen.com/dolci/la-cucina-di-nonna-menna-il-castagnaccio -Torta di ceci: https://it.julskitchen.com/antipasti/cecina-con-hummus-di-carote -Frittata trippata: https://it.julskitchen.com/toscana/la-frittata-trippata

Wow guys we are LOVING LUNCH!!!! We're making Greek Panzanella + Roasted Vegetable Frittata. Tune in to hear how it all went down, and if lunch is living up to the hype. Maybe it's our favorite section so far???

On this week's episode, Emma and I throw together some winter panzanella and talk about early day meme culture, conspiracy theories and being nice to your neighbor.

Things we talked about in this episode:- The Dinner Sister Podcast https://dinnersisters.com/podcast/2019/2/17/dinnerparty-italian-winter - Pane toscano, or the Tuscan bread made without salt- History and legends - Pane Toscano DOP, the Tuscan Bread disciplinary https://www.qualigeo.eu/en/prodotto-qualigeo/pane-toscano-pdo/ - Tuscan bread as merenda, the afternoon snack- Stale Tuscan bread as the staple of Tuscan cookingRecipes mentioned in this episode: - Pappa al Pomodoro https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro - Panzanella https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad - Minestra di pane https://en.julskitchen.com/first-course/soup/bean-and-bread-soup - Acquacotta https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup - Stuffed chicken https://en.julskitchen.com/seasonal/winter/stuffed-roast-chicken - Bread pudding cake https://en.julskitchen.com/dessert/cakes-pies/bread-pudding-cake I’d love to hear from you:Have you ever baked, or tried, Tuscan bread? Was it a surprise whern you first tried it in Tuscany? Which is your relationship with bread? Is it fundamental for you as for us in Tuscany or is it just something that you happen to eat?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:- Pappa al Pomodoro https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate- Panzanella https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella- Minestra di pane https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane- Acquacotta https://it.julskitchen.com/primi-piatti/zuppa/lacquacotta-maremmana-e-la-minestra-di-sassi- Pollo arrosto ripieno https://it.julskitchen.com/secondi-piatti/carne/pollo-arrosto-ripieno- Torta di pane https://it.julskitchen.com/dolci/torta-di-pane-per-colazione

Tofu is an amazingly versatile and economical ingredient. However, unless one has the luck to grow up in a household cuisine that uses it (hello, Mapo Tofu, Moosewood Cookbook, or Soon Du Bu Jigae!), good recipes may be elusive. Hopefully we’ve found a few new methods -like a gingery soup or crunchy, tangy salad- that will add to your repertoire

Chef Luca Paris joins us at the cauldron for another feasting of Culinary CPR! This week it is a Mediterranean classic that paints a snapshot of the season as it varies with the freshly available food from spring to summer; panzanella salad. The post Culinary CPR: Panzanella Salad appeared first on Dr. Mike.

Vietnamese Noodles - This is a recreation of Asian Street food in a bowl with heavy Vietnamese influences. This cuisine reminds me of coming back from a morning of surfing in CA and eating at my friends house where authentic Vietnamese food was served from his mother. It is a light, fresh and inexpensive meal perfect for the firehouse and home. In this episode we discuss fermented anchovies, "lingering" crews in the kitchen and bodyboarding. For more, including the recipe, please visit www.thefirehousechef.com.

Panzanella - Bread getting stale? Throw it into a Italian salad and call it a Panzanella. In this episode I share with you my new house, that cheese needs to be in every salad and that you need to visit CA when you can. For more, please visit www.thefirehousechef.com

Toni fixes her favorite italian summer salad using fresh tomatoes, red onion, basil, and day old bread.