CINCINNATI - If you're looking for a hands-on cooking class you should check out The Learning Kitchen in West Chester]
You can learn to prepare a full menu and then enjoy your creation in the dining room. The teaching chefs share professional techniques you can use in your every day meal preparation.
Jen Vogel joined us on 9 News at Noon to show us how to make Panzanella.
Recipe: Panzanella- Serves 4
High Quality Extra Virgin Olive Oil
2 tsp Premium Elements Balsamic Vinegar
Kosher Salt & Freshly Ground Black Pepper to taste
1/2 of an English cucumber, unpeeled and diced
2 large on-the-vine tomatoes, seeded and diced
1 tsp flat leaf parsley, minced
Capers to taste (optional)
2 tbsp red onion, diced small
1 cup small cubed baguette or other crusty bread
Combine all vegetables and season with a bit of alt, pepper and olive oil. Reserve. Meanwhile, preheat oven to 400 degrees. Toss the bread cubes with olive oil, salt and pepper and place onto baking sheet. Toast in the oven for about 10 minutes, or until crispy and golden. Add croutons to the vegetable mixture. Toss gently and add more olive oil and the balsamic, then taste for seasoning a final time before serving.
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