Log in
There’s more than one way to skin a ______. You can fill in the blank. I was thinking cat. Recently we were on a family vacation and spent an entire evening having an idiom contest. There are thousands once you start paying attention. But I digress.
There’s more than one way to skin a cat. And there’s more than one way to mix a vinaigrette, or cook a steak, or bake a loaf of bread. When I teach a cooking class, I learn too. So many of the people who come to cooking classes love food and are already great cooks. Some people are learning how to make something for the very first time, and some are taking a cooking class because that is what they love, that is their hobby, and they immerse themselves in the experience.
One comment I often get is, “but I heard you were supposed to do it this way.” I believe there isn’t one right way, only your favorite way, or the way that has always worked best for you. If what you’re cooking looks delicious, and tastes delicious, the road that got you there doesn’t matter. The trick is finding your best way. I do that by continually reading, taking classes, and experimenting. You just have to jump in and start cooking!
And after some experimenting, here’s my favorite way to use up the very last of those summer tomatoes.
Panzanella
- 3 cups crusty bread, broken into ½ inch cubes
- 2 pounds fresh, ripe tomatoes, ½ inch dice
- 1 small red onion, very thinly sliced
- 1 minced garlic clove
- ½ cup pitted black olives
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- salt and pepper
- handful of fresh basil leaves, chiffonade
- Combine all ingredients and let sit at room temperature for one half hour before serving.