KITCHEN NOTES: thirteen (bread salad)

this is the thirteenth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.

if i learned anything about cooking and baking, it is to use salt.
not table salt. use kosher salt. i was introduced to kosher salt about four years ago. i live by it.

i am ashamed to say there was a period of time where i was afraid to use salt, because i didn’t want my food to taste salty. i think everyone goes through that. i just don’t like foods that are salty from too much added salt.

m told me that she used to not season her eggs. she also didn’t really season anything, because she wasn’t brought up seasoning much. again, the whole too salty thing definitely played a role in that. when i made m eggs that were seasoned with kosher salt and freshly ground pepper, m was brought into a whole new world.

now, m seasons everything.

this dish will benefit from using salt and a good amount of it. tomatoes definitely need salt to bring out their flavor.

so don’t be shy. just don’t dump a handful of salt in, you know.
and, use salt when you bake. it helps on the chemical reaction side of things. (and, on flavor too. duh.)

bread salad (panzanella)
printable recipe – slightly adapted from emeril lagasse

yield 4 servings

1 baguette, cubed
2 large tomatoes, cubed
1 bunch basil, chopped
1 small sweet onion
2-3 cloves of garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper, to taste

combine the tomatoes, bread, and onions in a large bowl. whisk together the garlic, vinegar, and oil in small bowl. pour dressing over the tomatoes, bread, and onions. let salad sit for at least 30 minutes at room temperature. add the basil. season with salt and pepper, to taste. mix well. serve and eat.


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