The End of Summer.
The end of summer is nearing and Back to School merchandise is already in the stores. Before Labor Day, the Divas celebrated the end of summer, as barbeques, beach vacations, and days at the pool come to an end. Each Diva brought a dish that signified summer to her.
Tuscan Panzanella
- 4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
- 3 tablespoons olive oil
- Kosher salt and cracked black pepper
- 1/4 cup red wine vinegar
- 1 tablespoon drained capers
- 2 teaspoons grated lemon zest
- 1 garlic clove, minced
- 1/2 cup extra virgin olive oil
- 1 cup thinly sliced red onion
- 5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cucumber, peeled, seeded, and chopped (I used zucchini instead)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup shaved Parmigiano-Reggiano cheese
2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
4. Add the onion, tomatoes, bell peppers, cucumber, and bread, and toss with the vinaigrette. Adjust the salt and pepper.
6. Garnish with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
Read More http://www.epicurious.com/recipes/food/views/Tuscan-Panzanella-355873#ixzz2f4770Frr
Chocolate-banded Ice Cream Torte
Recipe by Dorie Greenspan
14 tablespoons unsalted butter
9 oz bittersweet chocolate, coarsely chopped
1/3 c sugar
8 large eggs
1 quart raspberry-chocolate chip ice cream
Prepare a springform pan by spraying it with cooking spray.
Melt the butter and chocolate in a heatproof bowl, above a pot of simmering water, stirring occasionally. Move the bowl to the counter and whisk in the sugar. Let the mixture cool about 5 minutes.
Whisk in the eggs, one at a time. Whisk well after each egg. Knock the bowl against the counter to remove the bubbles from the ganache. Pour about 1/3 of the mixture into the prepared springform pan. Freeze or 30 minutes to 1 hour, until the ganache is set. (It won't be hard, but it will be set and just tacky on top.) Press a piece of plastic wrap against the surface of the remaining ganache and keep it on the counter.
When the first layer of the ganache is set, prepare the ice cream. I did this by placing half of the quart of ice cream in a stand mixer and mixing it on medium until it was like a medium-thick milkshake.
Spread the ice cream over the ganache. It's easiest to use an offset spatula for this step. Place several globs of ice cream over the ganache, and then flatten the ice cream out. You'll want to disturb the ganache layer as little as possible, but make the ice cream as smooth as possible. Do this, and then return the pan to the freezer for about 30-45 minutes.
When the ice cream is set, add half of the remaining ganache in globs, smooth to make an even layer, and return to the freezer for 45 min to an hour, until set.
Repeat the ice cream process with the remaining ice cream, then freeze.
Finish with the remaining ganache. Make it as smooth as possible. Cover the pan with plastic wrap (don't touch the chocolate) and freeze the torte at least 6 hours--but preferably overnight.
About 30 minutes before serving, unmold the torte. You can do this by warming the sides of the pan with a hairdryer, or with a towel heated with warm water. Once unmolded, place the torte back in the freezer. Use a serrated knife heated with warm water to slice the torte.
14 tablespoons unsalted butter
9 oz bittersweet chocolate, coarsely chopped
1/3 c sugar
8 large eggs
1 quart raspberry-chocolate chip ice cream
Prepare a springform pan by spraying it with cooking spray.
Melt the butter and chocolate in a heatproof bowl, above a pot of simmering water, stirring occasionally. Move the bowl to the counter and whisk in the sugar. Let the mixture cool about 5 minutes.
Whisk in the eggs, one at a time. Whisk well after each egg. Knock the bowl against the counter to remove the bubbles from the ganache. Pour about 1/3 of the mixture into the prepared springform pan. Freeze or 30 minutes to 1 hour, until the ganache is set. (It won't be hard, but it will be set and just tacky on top.) Press a piece of plastic wrap against the surface of the remaining ganache and keep it on the counter.
When the first layer of the ganache is set, prepare the ice cream. I did this by placing half of the quart of ice cream in a stand mixer and mixing it on medium until it was like a medium-thick milkshake.
Spread the ice cream over the ganache. It's easiest to use an offset spatula for this step. Place several globs of ice cream over the ganache, and then flatten the ice cream out. You'll want to disturb the ganache layer as little as possible, but make the ice cream as smooth as possible. Do this, and then return the pan to the freezer for about 30-45 minutes.
When the ice cream is set, add half of the remaining ganache in globs, smooth to make an even layer, and return to the freezer for 45 min to an hour, until set.
Repeat the ice cream process with the remaining ice cream, then freeze.
Finish with the remaining ganache. Make it as smooth as possible. Cover the pan with plastic wrap (don't touch the chocolate) and freeze the torte at least 6 hours--but preferably overnight.
About 30 minutes before serving, unmold the torte. You can do this by warming the sides of the pan with a hairdryer, or with a towel heated with warm water. Once unmolded, place the torte back in the freezer. Use a serrated knife heated with warm water to slice the torte.