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Epiculinary

Monday, August 03, 2009. This is a simple, delicious salad that can also be served as an antipasto. One or two-day old bread coarse white country bread (unsalted) to which very fresh vegetable are added along with excellent olive oil and good vinegar. To select only best quality is the secret of this dish! 1 lb Italian unsalted country style bread, 2 days old, in slices. 2/3 cup best quality extra ****** olive oil. 3 T good quality red wine vinegar (to taste). 1 T balsamic vinegar. Add the tomatoes, the ...

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Epiculinary | epiculinary.blogspot.com Reviews

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Monday, August 03, 2009. This is a simple, delicious salad that can also be served as an antipasto. One or two-day old bread coarse white country bread (unsalted) to which very fresh vegetable are added along with excellent olive oil and good vinegar. To select only best quality is the secret of this dish! 1 lb Italian unsalted country style bread, 2 days old, in slices. 2/3 cup best quality extra ****** olive oil. 3 T good quality red wine vinegar (to taste). 1 T balsamic vinegar. Add the tomatoes, the ...

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1 epiculinary

2 panzanella

3 ingredients

4 directions

5 posted by

6 26 comments

7 labels bread salad

8 cooking class

9 cooking vacation

10 italy

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Epiculinary | epiculinary.blogspot.com Reviews

https://epiculinary.blogspot.com

Monday, August 03, 2009. This is a simple, delicious salad that can also be served as an antipasto. One or two-day old bread coarse white country bread (unsalted) to which very fresh vegetable are added along with excellent olive oil and good vinegar. To select only best quality is the secret of this dish! 1 lb Italian unsalted country style bread, 2 days old, in slices. 2/3 cup best quality extra ****** olive oil. 3 T good quality red wine vinegar (to taste). 1 T balsamic vinegar. Add the tomatoes, the ...

INTERNAL PAGES

epiculinary.blogspot.com

1

Epiculinary: Saving the Cala

http://epiculinary.blogspot.com/2009/02/saving-cala.html

Tuesday, February 24, 2009. Well that's the official definition, but what I learned recently in New Orleans is that the humble cala can be any type of fritter that is composed of rice and other ingredients. They can even be of the savory sort and do not have to include yeast. It seems that the dish was almost extinct but Chef Brigsten and others are trying to resurrect it. I heard that it has been nominated or else is already on the Slow Food Ark . Anyone know the status of that? View my complete profile.

2

Epiculinary: "Voluntourism" Popular New Way to Travel

http://epiculinary.blogspot.com/2009/03/voluntourism-popular-new-way-to-travel.html

Tuesday, March 03, 2009. Voluntourism" Popular New Way to Travel. President Obama recently called Americans to action, saying that we as Americans have a duty to serve our communities and fellow citizens. That call to service has reached all the way to the travel industry as we see more and more travelers wanting to combine vacations and volunteer work. Later we met a family who had been bilked of their relief money by an unscrupulous contractor and left with their home unfinished and uninhabitable. ...

3

Epiculinary: July 2009

http://epiculinary.blogspot.com/2009_07_01_archive.html

Wednesday, July 22, 2009. Blogging your way to profits? I recently was offered two free bottles of Country Bob's all purpose sauce both to try and to blog about. I'm one of those people who are true to their word so here I am blogging. About the sauce: well it's like a Heinz 57 but a little more intense. We tried it as a dipping sauce for grilled chicken. Not bad, but as I said a little bit strong. I think it would make a good ingredient in recipes rather than a stand alone sauce. Tuesday, July 07, 2009.

4

Epiculinary: August 2008

http://epiculinary.blogspot.com/2008_08_01_archive.html

Friday, August 22, 2008. Food is where we find it. Whether traveling to Lyon France or to the far away Mongolian capital of Ulaanbaatar, the intrepid culinary traveler always seems to stumble upon a food adventure worth tasting and talking about. With this in mind and coming up on a big birthday, I informed my partner that we would spend two weeks in Mongolia over the summer. His reply? First of all, let’s get this out of the way. I do not eat meat. A gourmet who doesn’t eat meat? As our cook prepped for...

5

Epiculinary: February 2009

http://epiculinary.blogspot.com/2009_02_01_archive.html

Tuesday, February 24, 2009. Well that's the official definition, but what I learned recently in New Orleans is that the humble cala can be any type of fritter that is composed of rice and other ingredients. They can even be of the savory sort and do not have to include yeast. It seems that the dish was almost extinct but Chef Brigsten and others are trying to resurrect it. I heard that it has been nominated or else is already on the Slow Food Ark . Anyone know the status of that? View my complete profile.

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Epiculinary

Monday, August 03, 2009. This is a simple, delicious salad that can also be served as an antipasto. One or two-day old bread coarse white country bread (unsalted) to which very fresh vegetable are added along with excellent olive oil and good vinegar. To select only best quality is the secret of this dish! 1 lb Italian unsalted country style bread, 2 days old, in slices. 2/3 cup best quality extra virgin olive oil. 3 T good quality red wine vinegar (to taste). 1 T balsamic vinegar. Add the tomatoes, the ...

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