Preview of a Labor Day #SundaySupper

Only time will tell how many more days of nice weather are left this year...

...and I'll end August by looking forward to September.

Next Monday is Labor Day which marks the unofficial end to summer and with all those backyard barbecues occurring this weekend, the team at #SundaySupper has decided to profile some dishes for these events. This week, I have decided to expand my participation to the role of host but first I think it's important to highlight the history behind the day.

Please check out the other bloggers participating this Sunday:


Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D's Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama's Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
• Beer Brined BBQ Chicken from Jane's Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy's Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
• S'mores Brownies from Alida's Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Summer Panzanella

Summer Panzanella

Like my gazpacho dish I published last month, panzanella has been on my radar for a while. The dish originates out of Tuscany and it's a tomato and bread salad that, like gazpacho, is also popular in the warm summer months when tomatoes are in season. This dish also allowed me to return to my roots by making food from scratch.

The Challenge

Making a pantry item from scratch to be used in another dish.

The Source

I guess you could say I'm returning to my roots in this respect too because I used Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher as my source. The croutons can be found on page 38 and the panzanella is on page 94.

Ingredients

1/2 stick (1/4 cup) unsalted butter
6 cups crust-free, day-old bread, cut into 1/2-inch cubes
6 tablespoons finely grated parmesan cheese, plus more shaved slices from a wedge for garnish
2 pounds tomatoes, peeled, seeded and diced
1/4 cup red onion, minced
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice, freshly squeezed
2 tablespoons fresh basil, chopped
2 tablespoons fresh tarragon, chopped
Kosher salt and freshly ground black pepper, to taste
2 cups arugula

Method

1. Make the croutons: Preheat oven to 350° Fahrenheit. Melt the butter over medium heat in a large skillet. When it begins to foam, add the bread and toss to coat in the butter, then add the grated parmesan and toss again. Immediately transfer the bread to a foil-lined sheet pan and place in the oven, tossing the bread once or twice, until the bread is crisp and lightly colored outside but still soft inside, approximately 15 minutes. Remove from the oven and cool completely.

2. Combine the panzanella ingredients: Drain the tomatoes of any excess fluid in a colander while preparing the rest of your mise en place. In a large bowl, combine the tomatoes, onion, garlic, olive oil, garlic, lemon juice, basil, tarragon, croutons, salt, and pepper. Divide the salad onto serving plates and garnish with arugula and shaved Parmesan.

Successful?

When I presented this salad to Mrs. Stuntman, she complained about the absence of protein (i.e. no bacon? fried egg?). Then she tasted it. I must admit, I'm not a huge fan of raw tomatoes, but it was one of the most well-seasoned and balanced salads I've eaten. I also wanted to get this dish in before the summer tomato season was finished this year. Chef Chiarello has also adapted the concept of the panzanella for the autumn, winter and spring using produce in season so I hope to profile those versions in the future.

Pea and Bacon Risotto

Pea and Bacon Risotto

As I was reviewing some photographs on my hard drive recently, I noticed one that I took a couple of months ago but forgot about it. I remembered my original plan was to use it as a ruse discuss the recent cases of cyber-bullying that many food bloggers have experienced, but I will instead defer to my friends, Nancy of gotta get baked and Dianne of Will Write for Food who have so eloquently wrote about the topic earlier this year. If I may summarize, I think I speak for most food bloggers when I say that we would be happy if you shared our work so long as you ask permission first.

The Challenge

About a year ago, I wasn't satisfied with a risotto that I published so I wanted to clean it up and refine it. Had I published it when I first prepared it, it would have been a seasonal dish with fresh peas but I prepared it again over the weekend using the frozen variety because I remembered it was so flavorful.

The Source

I adapted this dish from Food & Wine magazine's website.

Ingredients

6 ounces (approximately 6 slices) bacon, cut into batons
2 cups frozen baby peas, thawed
2 tablespoons olive oil
1 onion, chopped fine
2 cups Arborio rice
1/2 cup dry white wine
7 cups chicken stock
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese plus more for garnish
Juice from 1/2 lemon
Kosher salt and freshly ground black pepper

Method

1. Finish the mise en place: In a small saucepan, bring the chicken stock to a gentle simmer. Combine 1 cup baby peas with 1 cup water in a blender. Purée and reserve. In a large skillet, render the bacon over medium heat until crisp, approximately 6 minutes. Remove bacon to a paper towel lined plate to drain and reserve approximately 1 tablespoon bacon fat.

2. Start the risotto: In the same skillet the bacon was cooked, add the olive oil over medium heat. Once hot, add the onion and sweat to soften, approximately 5 minutes. Stir the rice into the onions, ensuring each grain of rice is coated in oil evenly. Deglaze with the white wine and stir the rice until it has evaporated. Add enough stock (one or two ladels) to cover the rice and stir continually until all the stock has been adsorbed. Repeat the process of adding more stock and continually stirring until adsorbed until the rice is al dente and creamy, approximately 25 minutes.

3. Finish the risotto: Once the rice is al dente, stir in the reserved bacon, pea purée and the remaining thawed peas until warmed through. Remove from heat and stir in the parmesan, reserved bacon fat and butter. Season with salt and pepper to taste. Served in warmed bowls and garnish with additional parmesan.

Successful?

I slightly overcooked the rice in the risotto I prepared this past weekend, but the flavors work well with each other.