Acts of Kindness

Today someone performed a most extraordinary act of kindness to me.

I was totally surprised, touched and very grateful.

Most of us never realize to the extent that what we may say or do could (and does) impact
others in many ways.

Just a random smile could lighten the burden of someone who is having a really bad day.

From now on, I am going to make a concerted effort to carry through with any thoughts I
have of doing something nice for someone, sending a card to cheer someone up, or perhaps
taking the time to visit with someone, rather than meaning to but not doing so.

I know how appreciative I am of being on the receiving end so I am certainly going to
"Pay It Forward" from now on.

Panzanella, a Classic Summer Salad

Our local Farmer's Markets are in full swing now!
The Corn is so sweet, the tomatoes bursting with flavor, and in another week we will have
delightful cling-free peaches!  (nothing better than a juicy fresh peach!)

I am having school chums and their spouses to dinner next week and was giving our menu
some thought.

One of my favorite summer salads is Panzanella, a Tuscan Bread and Tomato Salad.  It
originated as a way to use up stale bread with the tomatoes.  However, you can add cucumbers,
peppers, onion, even mozzarella!

I use ciabatta bread and cut it into large cubes and then toast it in a 375* oven for about
20 minutes, til crisp and firm.  (this will prevent it from getting totally mushy when mixed
with the tomatoes, their juices and the vinaigrette)

Panzanella Salad

2 lbs. ripe tomatoes, cut into chunks
2 t. kosher salt
6 c.  bread cubes, toasted and cooled
1/2 red onion, cut into chunks
1 c. cucumber, peeled, seeded and cut into chunks (optional)
1/2 red bell pepper, seeded, cut into chunks (optional)
1/2 green bell pepper, seeded, cut into chunks (optional)
5-6 oz. fresh mozzarella, cut into bite-size chunks (optional)
fresh basil leaves

(You can also use grape tomatoes, or a combination)

            Vinaigrette (My Addiction!)

             1 c. fresh parsley, chopped
             10 large fresh basil leaves, chiffonade
             3 garlic cloves, crushed
             1/4 c. good quality red wine vinegar
              3/4 c. extra virgin olive oil
             salt and pepper to taste
             drizzle of honey if too acidic

Salt the tomatoes in a bowl and let rest to create juice.  In bowl, put all other ingredients and
then add tomatoes, tomato juices and vinaigrette, tossing well.  Allow to rest about 45 minutes
before serving, tossing again to distribute juices.

I hope you have an opportunity to prepare and enjoy this wonderful salad (almost a
meal!)

Into the Middle of Summer!

It has been quite a while since my last post........I have been having such a good time!

Entertaining Friends for Luncheons and Dinners, spending time with the Grands, a lovely

visit to Spring Lake, New Jersey with #2 Daughter and Family and Lovely In-Laws, planning

many near-future Family Events.....just delightful!

Just recently we had Beer and Burgers with Friends.  Our Menu was Burgers with Brioche Buns,
Lettuce, Sliced Farmers Market Tomatoes, Sliced Onions, My Potato Salad, My Deviled Eggs, White
Farmers Market Corn on Cob, Grilled Zucchini, Strawberry Rhubarb Cobbler (see previous post for
recipe).

Last night we entertained a childhood friend and her husband who are in the process of moving to
a newly constructed home and we had Red and Yellow Tomatoes with Fresh Mozzarella, Fresh Basil. Drizzle of Olive Oil and Splash of Kosher Salt, White Farmers Market Corn on Cob, Grilled Italian
Sausage with Peppers and Onions, Cheese Ravioli with My Parsley Basil Vinaigrette with Grilled
Asparagus, and Cherry Pie.

 The Cherry Pie!!!! It was to die for!  (I had two slices!!!!)

Here is the recipe:

Pie Crust Dough:  (from Ina Garten.....the very best)
12 T. very cold unsalted butter - grate or dice and chill or freeze
3 C. all-purpose flour
1 t. kosher salt
1 T. sugar
1/3 c. very cold vegetable shortening (I measure it and put in freezer til ready to assemble)
6-8 T. (about 1/2 c.) ice water

Mix the flour, salt and sugar and put into processor and mix til blended.  Then add the shortening
and butter and process 8-12 times, til butter is the size of peas.  With the machine running pour
the ice water into the feed tube and pulse the machine til the dough begins to form a ball.  Dump
onto a floured ball and roll into a ball and wrap in plastic wrap and refrigerate for 30 minutes.

I find this dough actually yields 3.  I just freeze the third and am that far ahead of the game for
the next go-round.

I hate to state the obvious,  but you do know to roll from the center out and just turn the dough,
right?  You don't beat the dough to death and keep rolling all over the place.  The more you
handle dough, the tougher it will become. Center out, center out....move dough, center out....
sort of a mantra!

A fun lattice approach is to create your round and then put it onto parchment.  Place the parchment
into the freezer for just a few minutes.  Then, with your ruler and roller, mark off your strips.
Again, into the freezer for just a few minutes.  It is amazing how easy it becomes to create the
lattice!  Just takes a few moments and with such ease!  Back into the freezer and you have the
perfect lattice!  Invert onto your pie filling and then crimp your edges!

Cherry Pie Filling:

Balaton Cherries (from Farmers Market, season is a two week period!!!), 1 quart, pitted (4 c.)
1/8 t. table salt
1 cup sugar
4 T. Quick-Cooking Tapioca
1 t.  Mexican Vanilla
1-1/2 T. unsalted Butter

Preheat oven to 425*.  Place bottom crust in pie pan and brush with egg white (creates barrier to help prevent soggy crust with fruit pies).  Place in fridge to keep cold.

Mix Cherries and let rest for 15 minutes while you roll top crust or lattice.

Spoon Cherry filling into pie pan.  Top with Crust or Lattice.  Brush with Egg White.  Sprinkle with
Baker's Sugar. Place pie pan on baking sheet to catch and drips.
 

Bake at 425 for 15 minutes.  Turn oven down to 350* and bake additional 45-50 minutes.  Filling should be bubbling over and crust should be golden brown.

Baker's Tip:  Glass Pie Pans bake the best pies!!!!