Am I the only one who doesn't cook but have watched almost every video because they are simply amazing? I just love Chef John's humor and awesome recipes! xD
Thanks for another great recipe Chef John! PS: For all the diet/health fanatics who go screaming "It's too much oil!" Don't make it then. Simple fix. So many countries eat what we Americans would call "unhealthy" food, yet America is one of the fattest countries. We're too busy looking at food like a diet pill rather than something to enjoy and just exercising after. If we ate this type of food in moderation and actually WALKED somewhere, we'd probably be healthier and happier too.
I think the best recipe for learning how to cook is a grilled cheese sandwich, because you have to melt cheese without burning bread or butter. It teaches you how to use temperatures other than OFF and MAXIMUM. I just butter one side each of two slices of bread, put cheese and seasoning in between them, and flip it every two minutes on medium-low. Should be done after 6-8 min. Other good recipes for 11 year olds: 1) Microwaved Bacon 2) Hot Dog 3) Top Ramen
My neighbor gave me tomatoes and basil from his garden. I had stale bread. I searched for a recipe and came upon this. The absolute best recipe for this salad. No question about it. I was so proud of the results I shared with my friends. They agreed.
I just realized that Chef John has a perfect Food Porn Voice, seriously erotic and gentle. You can be a legend on Food Network, and probably irritates Anthony Bourdain much more than the other FN stars.
You posted this video the day before I traveled, all I had left in the house was tomatos and stale bread. This came out incredibly delicious, even though I preferred the balsamic vinegar (and left out the sugar to balance the sweetness). Thank you for this recipe :)
This was totally delicious to eat when I finally got down to make it. So good in fact, that I made this salad for two days in a row. I even added some fresh basil in other variations and it is just as pleasant.
Destroying the evidence... got it xD I do it all the time then when I bake. Especially brownies and cookies. I'm like 'I need to trim that brownie so it's evenly shaped like the others. *Om nom*'. 'That cookie came out smaller and is a little lop sided... *crunch munch*' Must always clean up the scene of the crime.
i want a commentator on my live commenting on every thing i do with your voice. "noop just woke up,barly'' "noop is feeling hungry, like always'' "noop is going to the kitchen, like every other day''
I've made this several times. I use Chef John's no kneed ciabatta bread. It's really awesome. THE BEST way to serve up cherry tomatoes from the garden. So delicious!!! My whole family of picky eaters loves this.
Hi Chef John, my parmigiano reggiano stuck mostly to the pan and the spatula. This resulted in a lot of crispy parmesan crumbs, which are very tasty, but my croutons don't look as elegant as yours. What did I do wrong?
I understand organized crime (mafia) in Italy & Sicily has take over the olive oil business. No good olive oil is available anymore. All weak blended stuff selling as extra virgin. Very sad...
What would you pair this with? I could dig through the blog for main course meat and what nots, but i am the dumb half the time. Im thinking the marsala skirt steak, made it once, pretty good think it might pair with this plus it'd a be a better use for the bottle of marsala i got instead of just drinking it like an alcoholic.
This is uselly served as an accompinament to any main but also can be served with some fresh mozzarella as a lovely light lunch. Hope this helps :) Marsala ... YUMM!
Yes, this is one of my all-time favorite summer recipes. But it's important to use tomatoes at their absolute flavor peak! I don't make panzanella salad until the tomatoes at my local farmers' market look 'food porn perfect!' Buon appetito!
I just made this and my husband and older son and I liked it, my young picky eater said "I don't hate it" lol that's a rave review considering he doesn't like tomatoes.
I can totally understand that myself. Regular (plum) tomatoes and I have a love/hate relationship. I enjoy them as ketchup when I'm in the right mood. However, them by themselves, I'll take them on a burger every now and then when I'm in the right mood but I don't just eat them to eat them. Cherry tomatoes, however, have a different flavor to them and are - imho - sweeter and less acidic taste to them. :D
I like this one Chef, perfect Crouton's. We could bring this farther with some Roasted Chicken Slices or Cubes. Or other Meats, nice job. And I think the Oil and Vinegar is just right for a dish like this.
its odd how often it happens lately that more than a couple of the chefs on my youtube feed do the same recipe in a week. Well there own variations anyways. Justeatlife and sorted both did their takes on this as well. (Out of the three, this is the best for technique, i feel)
Try to add raw red onion instead of raw garlic, you'll get closer to the original taste of panzanella! And an advice, eat it for lunch and not for dinner, because in my opinion it is not so easy to digest!! :D :D
step one: buy a pack of nudles, a grilled chicken and some creme fresh. Step two: boil the noodles, put the chicken in a frying pan on medium. Step tree: transfer the boiled noodles to the frying pan, and dump in the creme fresh. Step four: add a bit of soy if you want to, and season to taste.
The horrible story of a man that was forced to connect his youtube account to google+ I love your nick and identify with it 100% percent!! do you have a solution?
Monica Lopez I'll add some ideas for food from my national service time: if you have an oven or a toaster oven: peel and slice potatoes, sweet potatoes and onion or just some of them, in a cup (preferably before you slice the veggies, mix half regular oil and half olive oil, add salt, pepper, garlic spice and if you have- also freshly sliced garlic, cumin, paprika and whatever spices you like, mix in the bowl with the potatoes and cook in the oven for as long as you think you need. I heat it up to 200 degrees Celsius. one pot pastas of all kinds are great! also cuscus is great in many versions (if you have it in your country), if you'd like I can give you some ideas. third tip- make a large soup, keep in the freezer in small covered containers and whenever you want, just defrost it. make a few soups so you'll have a larger variety.
OMG I tried this recipe, and it was AMAZING!! I used cheap bread and also burned the bread cubes a little, but it still tasted so great!! Thank you so much, Chef John for this amazing recipe! This will be one of my favorite dishes from now.
AAAAAAHHHHHHHHHHHHHHH.........I'm dying over here. My very favorite recipe in the world. No, No! Don't make that crunch sound. It makes it even more tempting!
amazing! great video as well, your comments are both helpful and hilarious. I think that's a bit of a lot of oil for my taste, I would also add some canola oil -just a tad- and it would be perfect for me. I've only seen 3 of your videos and I'm already subscribed. I loved the green tea mochi one! you sond like a normal person (me) trying to cook something you have never cooked before (is it cooked? mmm... maybe 5 more minutes....hahah!). Cheers!
I don't like tomatoes and I don't like bread. Oh snap. xDDDDDD But I always love watching your videos. Your voice is soothing and fun and the recipes are great!
dude, I worked in restaurants for 15 years and you always have recipes that are spot on, and your videos are perfect. this is how I would have made it while I was in the industry. well done.
Pretty! Fresh tomato season is so fun. I love those baskets of little pretty tomatoes in so many colors. It's fun running out of ideas of what to do with all the TOMATOES! I have three huge ones to "use up" today in France. What a chore, ha ha ha ha ha!! Uprated.
I love the colour of those dark cherry tomatoes. I've never seen that variety before :( 'Toy box', good term and a nice idea. I'll have to remember, near the summer time... I can imagine making an even more colourful salad with 3 different capsicums. Hmm. It'd have a good texture too. I like the crunch of capsicum. This is exactly the kind of thing my mum used to make.
While I admit the cheeseball video helped to a small degree, it's not the same when using a liquid along with a solid (or something like eggs, that can be both simultaneously). At least not at my novice level.
I’m about to go make this for work tomorrow. I’ve made it several times and I have learned through trial and error that you can use grape tomatoes too but they just don’t taste as good as cherry tomatoes. Imho.
"You are the Confucius of you panzanella juices". Really??? I guess I should have know that. Just watching this has indeed made me a huge "fanzanella of the panzanella" LOL. Thanks. I can't wait to make this.
I think this is a good revisited version of panzanella, of course is not like the original one, but It's not meant to be (no angry italians gripes! :D)...but I can guess why everyone on youtube suggest to prepare it in this "crispy" way (cutting old bread in cubes and then frying or grilling it), the original version has a mushy consistence and it looks less fancy!! But if you want to catch the tuscan taste :D I'd like to suggest you to add raw onion instead of raw garlic! Panzanella reminds me of my childhood summer vacations, when I prepared panzanella for my mum using sun-ripened tomatoes from our vegetable garden! Greetings from Tuscany! :)
The video is still playing and Chef John hasn't said anything yet, but I know Capt. Cayenne will jack this up with some sort of hot pepper. He didn't, he must be ill! Now I see this was made 7 years ago, probably before he lost his sense of taste and starting getting paid by the cayenne pepper folks. On a side note, I am lazy and just would have bought croutons. He calls the bread crumbs, but only a moron would not know they are croutons. Bread crumbs are pulverized.
I love the Sorted guys, and I usually think their's and chef John's versions of dishes are pretty equal...just different takes. This time, chef John wins by a landslide. Sorry Sorted, I still love you :/
The modern version (20th C) is vastly different than the original which had no tomatoes! This version here is cute but two items are missing : red onions, cucumbers. Other parts of Italy throw in so much more but it’s not traditional.
Check out the recipe: www.allrecipes.com/Recipe/239053/Chef-Johns-Panzanella/
Thank you. As for the acidity, I like to use a bit of (diluted) lime juice.
I added red onion and salami to this. Outstanding!
Man this channel simply rocks
Classy food porn at its best.
Helmstif, the Sarcastic Asianman lol
Am I the only one who doesn't cook but have watched almost every video because they are simply amazing? I just love Chef John's humor and awesome recipes! xD
This was a comedy video.
I actually do some of the recipes.
This could be one of them.
It's highly recommended!
Love him
Chef John is the reason, my husband respects me more now 🤓
So have you started to cook yet??
This is such a beautiful dish! It's pure food porn.
I Heart Recipes ROSIE !!!!
I’m doing your smothered chicken next month. Fingers crossed it comes out DA BOMB!
Looks wonderful! Like Bruschetta in a bowl with vinegar! lol I do think the red wine vinegar is the best choice too.
Why do I do this to myself...
Watching cooking videos at night when I'm super hungry
Thanks for another great recipe Chef John!
PS: For all the diet/health fanatics who go screaming "It's too much oil!" Don't make it then. Simple fix. So many countries eat what we Americans would call "unhealthy" food, yet America is one of the fattest countries. We're too busy looking at food like a diet pill rather than something to enjoy and just exercising after. If we ate this type of food in moderation and actually WALKED somewhere, we'd probably be healthier and happier too.
As an 11 year old kid can you make a very simple recipe just for me
Here you go. You're welcome.
Food Wishes Almost at 1,000,000! :D
Git rekt scrub
lel gg
I think the best recipe for learning how to cook is a grilled cheese sandwich, because you have to melt cheese without burning bread or butter. It teaches you how to use temperatures other than OFF and MAXIMUM.
I just butter one side each of two slices of bread, put cheese and seasoning in between them, and flip it every two minutes on medium-low. Should be done after 6-8 min.
Other good recipes for 11 year olds:
1) Microwaved Bacon
2) Hot Dog
3) Top Ramen
My neighbor gave me tomatoes and basil from his garden. I had stale bread. I searched for a recipe and came upon this. The absolute best recipe for this salad. No question about it. I was so proud of the results I shared with my friends. They agreed.
SO happy Chef John rescued the runaway cherry tomato at 3:35 or so - I saw it roll away and couldn't pay attention to anything else!
I've followed this recipe on multiple occasions, and it's scrumptious every time. I love it so much. Thank you so much, Chef John!
I love how you say lots of olive oil, and I admit its plenty, but only about half as much as an average Jamie Oliver recipe.
I just realized that Chef John has a perfect Food Porn Voice, seriously erotic and gentle. You can be a legend on Food Network, and probably irritates Anthony Bourdain much more than the other FN stars.
You posted this video the day before I traveled, all I had left in the house was tomatos and stale bread. This came out incredibly delicious, even though I preferred the balsamic vinegar (and left out the sugar to balance the sweetness). Thank you for this recipe :)
Is it just me or does the loaf of bread look like a rabbit?
More like a duck
Yeah. Actually some kids call sandwiches made of that kind of bread "bunnie sandwich"-- Honest to God!!!
I WAS THINKING THE SAME. the only reason I looked at the comments was because I was wondering if someone else thought that.
just made this. pretty damn good. Might throw in a few cubes of fresh mozzarella next time.
Legendary as always pal
Your bread looks like a bunny........just thought I'd point that out.
Your bread for this salad would be kick ass croutons in ANY salad! Great easy crouton technique, for soup would be great too. Thanks!
This was totally delicious to eat when I finally got down to make it. So good in fact, that I made this salad for two days in a row. I even added some fresh basil in other variations and it is just as pleasant.
The bread looked like a bunny! 🐰
Destroying the evidence... got it xD I do it all the time then when I bake. Especially brownies and cookies. I'm like 'I need to trim that brownie so it's evenly shaped like the others. *Om nom*'. 'That cookie came out smaller and is a little lop sided... *crunch munch*' Must always clean up the scene of the crime.
i want a commentator on my live commenting on every thing i do with your voice.
"noop just woke up,barly''
"noop is feeling hungry, like always''
"noop is going to the kitchen, like every other day''
I've made this several times. I use Chef John's no kneed ciabatta bread.
It's really awesome. THE BEST way to serve up cherry tomatoes from the garden. So delicious!!! My whole family of picky eaters loves this.
Hi Chef John, my parmigiano reggiano stuck mostly to the pan and the spatula. This resulted in a lot of crispy parmesan crumbs, which are very tasty, but my croutons don't look as elegant as yours. What did I do wrong?
3:40 I'm so glad Chef John grabbed that one tomato that rolled off to the side. Whew! OCD attack averted!
I love to "destroy the evidence" when I'm cooking!!
"You are the Confucius of your panzanella juices" is truly one of your best.
This reminds me of Fatoush salad. Yum
I'm a Florida Gator fan so I think I will keep the American name of Swamp Salad! I LOVE crunchy bread pieces as much as the Gators!
I understand organized crime (mafia) in Italy & Sicily has take over the olive oil business. No good olive oil is available anymore. All weak blended stuff selling as extra virgin. Very sad...
lol scifi stuff
It's late at night but now I have to at least make some rye toast. Warning: only watch Chef John early in the day.
What would you pair this with? I could dig through the blog for main course meat and what nots, but i am the dumb half the time. Im thinking the marsala skirt steak, made it once, pretty good think it might pair with this plus it'd a be a better use for the bottle of marsala i got instead of just drinking it like an alcoholic.
This is uselly served as an accompinament to any main but also can be served with some fresh mozzarella as a lovely light lunch. Hope this helps :) Marsala ... YUMM!
I made this recipe and oh. my. goodness. Best thing I've ever tasted. Thanks for sharing, Chef John!!!
Yes, this is one of my all-time favorite summer recipes. But it's important to use tomatoes at their absolute flavor peak! I don't make panzanella salad until the tomatoes at my local farmers' market look 'food porn perfect!' Buon appetito!
I just made this and my husband and older son and I liked it, my young picky eater said "I don't hate it" lol that's a rave review considering he doesn't like tomatoes.
I can totally understand that myself. Regular (plum) tomatoes and I have a love/hate relationship. I enjoy them as ketchup when I'm in the right mood. However, them by themselves, I'll take them on a burger every now and then when I'm in the right mood but I don't just eat them to eat them.
Cherry tomatoes, however, have a different flavor to them and are - imho - sweeter and less acidic taste to them. :D
Where's the obligatory pointlessly-exaggerated comment of disapproval about the recipe? I thought we kinda had a thing going.
Skip the frying of the bread
Toast in toaster
The rest is the original panzanella
Needs a Cumberland Sausage thrown in there for good measure... :P
"culinary belief system" is the greatest concept ever created!
Ask 3 chefs about something as basic as how to perfectly fry an egg and you will get 7 opinions and 2 minor wars...
Love you chef! your so funny.
I like this one Chef, perfect Crouton's. We could bring this farther with some Roasted Chicken Slices or Cubes. Or other Meats, nice job. And I think the Oil and Vinegar is just right for a dish like this.
its odd how often it happens lately that more than a couple of the chefs on my youtube feed do the same recipe in a week. Well there own variations anyways. Justeatlife and sorted both did their takes on this as well. (Out of the three, this is the best for technique, i feel)
Try to add raw red onion instead of raw garlic, you'll get closer to the original taste of panzanella! And an advice, eat it for lunch and not for dinner, because in my opinion it is not so easy to digest!! :D :D
just had it for dinner😥😥😥😥
IT WOULD BE AMAZING IF YOU MADE A SERIES ON EASY TASTY DISHES FOR COLLEGE STUDENTS!!
step one: buy a pack of nudles, a grilled chicken and some creme fresh. Step two: boil the noodles, put the chicken in a frying pan on medium. Step tree: transfer the boiled noodles to the frying pan, and dump in the creme fresh.
Step four: add a bit of soy if you want to, and season to taste.
YOUR ENTHUSIASM IS VERY CONTAGIOUS! OR IS YOUR CAPSLOCK BROKEN?
The horrible story of a man that was forced to connect his youtube account to google+ I love your nick and identify with it 100% percent!! do you have a solution?
Monica Lopez
I'll add some ideas for food from my national service time:
if you have an oven or a toaster oven: peel and slice potatoes, sweet potatoes and onion or just some of them,
in a cup (preferably before you slice the veggies, mix half regular oil and half olive oil, add salt, pepper, garlic spice and if you have- also freshly sliced garlic, cumin, paprika and whatever spices you like, mix in the bowl with the potatoes and cook in the oven for as long as you think you need. I heat it up to 200 degrees Celsius.
one pot pastas of all kinds are great! also cuscus is great in many versions (if you have it in your country), if you'd like I can give you some ideas.
third tip- make a large soup, keep in the freezer in small covered containers and whenever you want, just defrost it. make a few soups so you'll have a larger variety.
OMG I tried this recipe, and it was AMAZING!! I used cheap bread and also burned the bread cubes a little, but it still tasted so great!! Thank you so much, Chef John for this amazing recipe! This will be one of my favorite dishes from now.
Thumbs up. Upper Crust. Love this Salad way too much. Blessings ChefMike
Will this work with Wonder Bread? KIDDING!!!!!!!!!!!!!
I love wonder bras
Darth Flynn And the do wonders for you.
Noo
I was Wondering the same thing
TWO quirky rhymes in ONE video.
Day = Made. Chef John, you day maker, you.
Needs red onion. And if you are feeling adventurous some feta cheese
That bread looks like a rabbit...
AAAAAAHHHHHHHHHHHHHHH.........I'm dying over here. My very favorite recipe in the world. No, No! Don't make that crunch sound. It makes it even more tempting!
Chef John.... thank you for giving me the confidence to cook. ❤️
amazing! great video as well, your comments are both helpful and hilarious. I think that's a bit of a lot of oil for my taste, I would also add some canola oil -just a tad- and it would be perfect for me.
I've only seen 3 of your videos and I'm already subscribed. I loved the green tea mochi one! you sond like a normal person (me) trying to cook something you have never cooked before (is it cooked? mmm... maybe 5 more minutes....hahah!).
Cheers!
Chef John, please make your rendition of Coq Au Vin! Pleeeeaassee
I don't like tomatoes and I don't like bread. Oh snap. xDDDDDD
But I always love watching your videos. Your voice is soothing and fun and the recipes are great!
You have an amazing way of explaining your recipe............like it
dude, I worked in restaurants for 15 years and you always have recipes that are spot on, and your videos are perfect. this is how I would have made it while I was in the industry. well done.
I’ve just been to Tuscany on holiday, went to a great restaurant and this was brought out as an appetiser. It totally stole the show, it was gorgeous.
Add a lil cubed cheese please! Monterey Jack mebe? ....
it isn't panzanella!!!! it's a great fake!!! shame! vergogna!!
looks like a deconstructed Bruschetta. Very delicious
Have made this a couple of times now and its the bomb!
mmmm yummy! great recipe now that tomatoes are in season and coming out of the garden all at once ;-)
tonight's dinner, yeah!
This looks amazing! I have to recreate it.
wow now this salad I love and I love salads !!! this is great and I'm going to try it very soon !!
That is the first time I have wanted to taste a panzanella salad!
It's not pepper if it isn't freshly grown pepper.
ground*
Ya i agree, if it's pre ground, it just loses all it's flavor
FRESHHH-lygroundbLACKpepper
I made this for dinner tonight and it was fabulous. Love the cheese secret. For an extra basil kick, I used basil flavored olive oil.
"Go ahead and soak my croutons...." --Barbarella, goddess of Panzanella and Queen of the Galaxy
I made this yesterday, and chef you are right on about throw to get the bread crispy. Just delicious. Great technique.
Thank you
Pretty! Fresh tomato season is so fun. I love those baskets of little pretty tomatoes in so many colors. It's fun running out of ideas of what to do with all the TOMATOES! I have three huge ones to "use up" today in France. What a chore, ha ha ha ha ha!! Uprated.
I love the colour of those dark cherry tomatoes. I've never seen that variety before :( 'Toy box', good term and a nice idea. I'll have to remember, near the summer time... I can imagine making an even more colourful salad with 3 different capsicums. Hmm. It'd have a good texture too. I like the crunch of capsicum. This is exactly the kind of thing my mum used to make.
Where's the cayenne at -.-
I'm actually about to make this salad and I might just try a control group with just a "pinch" of cayenne for a bit of a kick and see how it goes! ^_^
I stopped at fried Parmesan bread cubes...
its very oily in my opinion
You must not like regular Italian food. Those Italians put oil on top of oil serve with more oil.
Yes but olive oil is good for your health :)
Rita S It is, but when you overdo it - it adds onto the calories, which means you get - you guessed it "FAT".
thats why you use the good shit.. if its going to be loaded with olive oil, it might as well be the good shit.
it is but its good oil, raw quality olive oil actually boosts your metabolism, and tastes great when used in Mediterranean style dishes.
While I admit the cheeseball video helped to a small degree, it's not the same when using a liquid along with a solid (or something like eggs, that can be both simultaneously). At least not at my novice level.
I have made this 5 times in the last 7 weeks - it is delish!
This recipe is insanely good...OOOO MMMM GGGG!!!
I’m about to go make this for work tomorrow. I’ve made it several times and I have learned through trial and error that you can use grape tomatoes too but they just don’t taste as good as cherry tomatoes. Imho.
Those tomatoes were so beautiful
Made this recipe tonight -- delicious!
We call it "destroying the evidence" ROFL
your bread is in the shape of a bunny!
The Comedic Chef at work. LOL Love you Chef John!
I'm so trying this (with roasted pumpkin seed oil)
Chef John,- excellent, as always!
Amazing, want to be a huge fanzonella of your tanzanells xxx
Wonder if you could use Sour Dough Bread
Why i end up on this channel always when i'm hungry? :D
The bread was shaped like a bunny
"You are the Confucius of you panzanella juices". Really??? I guess I should have know that. Just watching this has indeed made me a huge "fanzanella of the panzanella" LOL. Thanks. I can't wait to make this.
I think this is a good revisited version of panzanella, of course is not like the original one, but It's not meant to be (no angry italians gripes! :D)...but I can guess why everyone on youtube suggest to prepare it in this "crispy" way (cutting old bread in cubes and then frying or grilling it), the original version has a mushy consistence and it looks less fancy!! But if you want to catch the tuscan taste :D I'd like to suggest you to add raw onion instead of raw garlic! Panzanella reminds me of my childhood summer vacations, when I prepared panzanella for my mum using sun-ripened tomatoes from our vegetable garden! Greetings from Tuscany! :)
The video is still playing and Chef John hasn't said anything yet, but I know Capt. Cayenne will jack this up with some sort of hot pepper. He didn't, he must be ill! Now I see this was made 7 years ago, probably before he lost his sense of taste and starting getting paid by the cayenne pepper folks. On a side note, I am lazy and just would have bought croutons. He calls the bread crumbs, but only a moron would not know they are croutons. Bread crumbs are pulverized.
We add Mozzarella Balls to our Panzanella Salad. This is hands-down my favorite salad.
Bread is shaped like bunnies :D
OK- Somebody else saw it too...
I love the Sorted guys, and I usually think their's and chef John's versions of dishes are pretty equal...just different takes. This time, chef John wins by a landslide. Sorry Sorted, I still love you :/
Just made it. Best salad ever, without no doubt. You should all try it and stop with the hate, for the love of God. True fan, over here. Go chef John!
I’m making this tomorrow, you’re fabulous. I’m having a small luncheon party. Also having prime rib done your way ( closed oven method ? Wish me luck
The modern version (20th C) is vastly different than the original which had no tomatoes! This version here is cute but two items are missing : red onions, cucumbers. Other parts of Italy throw in so much more but it’s not traditional.