Autumn Panzanella
FROM: Michael Chiarello's Casual Cooking Cookbook-Signed
This warm mushroom bread salad could be a meal in itself or a side dish for game, roast chicken, or the Thanksgiving turkey.
Serves: Serves 6 as a first course or side dish, or 4 as a main course.
1 tablespoon unsalted butter
1 yellow onion, coarsely chopped
3 tablespoons red wine vinegar
8 tablespoons extra-virgin olive oil
2 tablespoons warm water
Sea salt, preferably gray salt
Freshly ground black pepper
1 pound fresh wild mushrooms, thickly sliced or quartered
1 tablespoon finely minced fresh thyme
1 tablespoon finely minced garlic
Panzanella Croutons
3/4 cup thinly sliced celery heart (on the diagonal),
plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style (see Michael's Notes
2 ounces baby arugula or spinach leaves
Melt the butter in a small skillet over moderately low heat. Add the yellow onion and saute? until soft, about 15 minutes. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 5 tablespoons of the olive oil, then the water. Transfer to a bowl and season with salt and pepper.
Heat a large skillet over high heat. When hot, add the remaining 3 tablespoons oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Serve immediately.
Michael's Notes: For this dish and many others, I slice the onions in a particular way that I've come to call onion-soup style. Slice off both ends, then halve lengthwise and peel. Now slice thinly lengthwise (from stem end to root end), not crosswise. This method gives you shorter, more even slices instead of long, stringy slivers that can be unpleasant to eat, especially in a soup.
http://groups.yahoo.com/group/a-little-bit-of_everything/
FROM: Michael Chiarello's Casual Cooking Cookbook-Signed
This warm mushroom bread salad could be a meal in itself or a side dish for game, roast chicken, or the Thanksgiving turkey.
Serves: Serves 6 as a first course or side dish, or 4 as a main course.
1 tablespoon unsalted butter
1 yellow onion, coarsely chopped
3 tablespoons red wine vinegar
8 tablespoons extra-virgin olive oil
2 tablespoons warm water
Sea salt, preferably gray salt
Freshly ground black pepper
1 pound fresh wild mushrooms, thickly sliced or quartered
1 tablespoon finely minced fresh thyme
1 tablespoon finely minced garlic
Panzanella Croutons
3/4 cup thinly sliced celery heart (on the diagonal),
plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style (see Michael's Notes
2 ounces baby arugula or spinach leaves
Melt the butter in a small skillet over moderately low heat. Add the yellow onion and saute? until soft, about 15 minutes. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 5 tablespoons of the olive oil, then the water. Transfer to a bowl and season with salt and pepper.
Heat a large skillet over high heat. When hot, add the remaining 3 tablespoons oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Serve immediately.
Michael's Notes: For this dish and many others, I slice the onions in a particular way that I've come to call onion-soup style. Slice off both ends, then halve lengthwise and peel. Now slice thinly lengthwise (from stem end to root end), not crosswise. This method gives you shorter, more even slices instead of long, stringy slivers that can be unpleasant to eat, especially in a soup.
http://groups.yahoo.com/group/a-little-bit-of_everything/
