MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
Panzanella Salad. (jessica’s attempt)
Original MIL Mission #43: Panzanella Salad
When I saw this mission, I realized that I’ve never actually tried any kind of bread salad before let alone Tuscan bread salad. So this was my first time making and eating the stuff. You know the weird pizza Bagel Bites jingle? Sing it with me.
“When pizza’s on a bagel, you can eat pizza anytime”.
Well as a non-salad lover, I have a better song.
“When bread is in a salad*, you can eat salad anytime!”
The ingredients:
*methinks the word “salad” is used very liberally here.
♥HOW I MADE IT.♥
I cubed the bread, drizzled some olive oil and toasted them.
While the cubes were toasting, I confetti’d my basil.
And filled my bowl along with the tomatoes and garlic. When the cubes were toasted, they went in and I let everything come together for about a half an hour before serving.
♥MIL MISSION #43: ACCOMPLISHED.♥
I served the Panzanella with a simple pork chop.
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: 45 min.
Difficulty: 1
Deliciousness: 4 (A perfect way to get in the last of the good tomatoes. The garlic I used was very strong when served raw. I think I might just use 1 clove next time.)
Impressed Husband factor: 4! (He also loves carbs, so this was his kind of salad. Again, a little garlic-heavy, but that was the only hang-up.)
Leftover-friendly: 3 (I prefer the salad with a little crunch to it, so the day old version didn’t appeal as much. Next time I will have to try MIL’s suggestion of turning it into breakfast, though!)
SIDENOTE: Did you know that Husband and I actually went to Tuscany this summer? (And isn’t MIL’s youngest strapping?) Most of our photos look like this because we spent most of the trip eating. We had Tuscan bread soup, but no bread salad. Next time!
(posted by jessica)
