Fuel For Thought

Create A Gourmet Summer Menu With These Recipes

If your family is already complaining about the same old burgers on the grill this summer, try going a little gourmet. The director of Dallas' newest culinary arts school, Le Cordon Blue, shares some simple ideas for dinner.


Panzella (Bread Salad): This is a great summer lunch or side dish. The ingredients can vary depending on what you have left over in the refrigerator.

1 pound of stale (two-days-old) sour dough or rustic bread cut in ¾ inch slices
2 roasted red peppers cut in dice
4 vine ripened tomatoes, split and seeded, then diced
1 cup peeled, and thinly sliced celery
1 cup halved thinly sliced red onions
1/3 cup good black olives (your choice)
1/3 cup sliced basil leaves
¼ cup toasted pine nuts, walnuts, or pistachios
¾ cup extra virgin olive oil
½ cup good quality balsamic vinegar
1 TBSP sea salt
½ tsp ground black pepper
8 oz. fresh mozzarella diced

1. Soak the bread in ice water for about 3-5 minutes
2. Squeeze out excess water and then crumble bread into a stainless steel bowl
3. Combine bread with all ingredients except the oil and the vinegar
4. Mix oil and vinegar and toss with the remaining ingredients
5. Season with salt and pepper
6. Garnish individual plates with a sprig of fresh basil and a drizzle of balsamic vinegar glaze


Artichoke and Potato Frittata

10 large eggs
2 TBSP parmigiano-reggiano cheese grated
3 TBSP of olive oil
8 oz. diced cooked potatoes (red bliss or Yukon gold work well)
1 tomato seeded and then diced
½ cup chopped basil
1 TBSP chopped garlic
1 cup of diced cooked artichoke bottoms or sliced artichoke hearts
Salt and pepper to taste

1. Beat eggs with cheese and salt and pepper
2. Pre-heat oven or broiler
3. Heat oil in a non stick sauté pan
4. Add potatoes and tomatoes cook 3 minutes
5. Add garlic and artichokes
6. Add chopped basil
7. Add eggs and stir and shake pan until eggs form a solid mass
8. Cook 5 minutes on one side and then invert a dinner plate over the omelet and flip the omelet over and return to the pan
9. Place in a 375 degree oven for 3 minutes
10. Cut into wedges and serve with a light salad
11. The frittata can also be served at room temperature if prepared 30 minutes in advance of service

* These recipes were adapted by Chef Bruce Konowalow from The Union Square Cookbook by Danny Meyer and Michael Romano.

A new semester of cooking classes start on July 7. If you are interested in becoming a culinary expert, contact Marco Canales on campus at 214-647-8507.

An open house is set for Thursday (June 26) at 5 p.m. The theme is summer grilling. The event is open to the public, but you have to call 214-647-8507 to RSVP for the event. 

Le Cordon Blue College of Culinary Arts is located at 11830 Webb Chapel Road in Dallas.

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