zeppole

another Italian staple, these are made during feast days, I hear. Basic dough with yeast, deep fried and sprinkled with sugar. It has raisins too. What strikes me again and again -- the parallels between various cuisines. The same basic formula in different forms and versions. We have this same variations with our basic dough based on rice flour. Sometimes with yeast or toddy , with or without coconut, coconut milk in their various forms. Steamed, boiled, pan-seared, deep fried, sauteed, stuffed, filled, etc. etc.

Christmas 2018

Rum balls

Pecan balls

Christmas cookies

Mince pies

brioche

brioche

Italian biscotti/ British rusk

Swedish saffron buns

creme brulee

garlic shrimp on lettuce leaves with marie-rose sauce and tomato-onion garnish

Tarts and crostata

sweet:

fruit tart

fruit tart

banana tarte-tatin

savory:

tomato tart

shrimp veggie tart

strawberry crostata:

panzanella

I like this Italian salad for the obvious reason that it is addictively delicious. And that we can use up leftover breads. Especially when there is a little more than usual, after a frenzied bread-baking period.
And I can pretend that I am eating healthy as there are  some vegetables in here --( compare it to bread pudding! another item that I like ). The other day we had to do a lot of work in the yard, including some big time tree pruning. By the time it was done, we really appreciated the crunch and chewiness of this salad. Along with a glass of wine, it tasted like heaven!

I am not going to do the ingredients list for this one. hehe

Let's  go straight to the making. This is what  I did -- dont know if it's the right way, but it worked fr me.

400° F oven. Halve a baguette lengthwise or cut long thick strips of a boule on a baking sheet. Toast in oven for 10 minutes.
Meanwhile heat two or three tablespoons of olive oil in a skillet. Medium heat. Add a few crushed - 4 or 5 - cloves of garlic. Let'em sweat in there. (serves them right! ). Now is the time to prepare the veggies you want to add. I had some yellow cherry tomatoes -- about 2 cups, an orange bell pepper, a few diced  red tomatoes, and some arugula. Of course, a sliced red onion should be there. And chopped fresh basil. . Put all these except the arugula in a large mixing bowl. Add a little salt and freshly ground pepper. Check the garlic. Add crushed red pepper flakes to the oil, if you like. I did. You may take out the garlic chunks now, if you prefer. Pour in the hot  garlic oil into the mixing bowl with the veggies. . Toss well. Get the toasted bread out of the oven, and tear  to bite sized pieces. Add that to the bowl. Toss . Add the arugula. Toss. A round of olive oil, if you like. Sprinkle goat cheese on top. Garnish with more basil. Enjoy with a glass of wine. :)

PS: You may add other veggies to this salad, grilled or pan-seared for a minute or two. Zucchini, butternut squash, green beans, mushrooms and asparagus -- all will add spice and substance to the experience. and what if we added various meats or fish? wow.