What'cha Watchin'? Orphan Black Returns on Saturday - Got Snacks?

Do you watch TV? Or TV shows I guess is what I mean, watchable whenever and wherever your streaming service and mobile device will permit. This still boggles my mind, the ways in which television has changed in my lifetime. My family bought our first TV set when I was a wee tot, 3 or 4 years old. It was black and white, of course, and there were only three channels. In today’s world that seems like an outrageous hardship but back in the day three provided more than enough stimulation, thank you very much. 

The first show I remember watching was Kukla, Fran and Ollie. (Huh. A quick trip to Wikipedia tells me that I likely saw only Kukla and Ollie. Apparently Fran Allison did not return with the puppets when the show was picked up for a second run in the early 60s. It’s a tough gig, Fran.)

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Photo credit: BBC America

You know who else has a tough gig? Tatiana Maslany, star of the BBC America series Orphan Black, which returns for its Season 3 premiere this Saturday, April 18. 

Tatiana is the versatile and compelling actress who plays, at last count, ten roles in this fast-paced conspiracy thriller. I need a scorecard just to watch it, can’t possibly imagine acting all those parts -- across from and in dialogue with yourself, in many cases. Why so many roles, you ask?

Well, SPOILER ALERT … although my feeling is that by Season 3 there aren’t a lot of Big-Reveal secrets left (or are there??) and a spoiler alert shouldn’t really be necessary … but … 


... they’re clones. Lots and lots of clones who band together for self-protection against a mysterious mélange of corporate and government players who all want something from the “sisters.” You’ll get a flavor of the show’s complex plot twists, outrageous characters, genuine moments and wicked sense of humor by viewing this 4-minute recap of the past 2 seasons here. Then tune in for Season 3. I’ll be right here on the couch with my scorecard.

Along with that scorecard I’d probably like to have a snack to enjoy during the show. Truth be told, these bruschetta with toppings are not good TV-watching snacks, unless you’re fine with upping the volume a whole bunch of notches. (The bruschetta is crunchy and loud, you see.) But thematically I think it works, so let’s just go with it, okay? They're all the same at their core, but quite different in their outward presentation. Bruschetta is basically toast – grilled is best for the marks, but I did these in the oven – with toppings. Today’s toppings have the original recipe linked in their titles:

Tomato & Basil

Crab, Chile & Mint

Asparagus & Cheese

Smashed Pea, Mint & Parmesan

Each topping on its own is quick and easy to do. All four at once is still do-able, it just takes a little more time and coordination. The ones I’ll most likely make again are the tomato and asparagus, as the ingredients are frequently on hand. 

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Tomato & Basil Bruschetta
Recipe only slightly adapted from Bon Appetit
Yield: 3-4 servings

Ingredients:

• 1 ½ pints cherry tomatoes, roughly chopped
• 2-3 garlic cloves, minced (to taste)
• Sea salt and freshly ground black pepper
• 2 tablespoons olive oil plus extra for brushing on the bread before toasting
• 1 ½ tablespoons red wine vinegar
• 1 loaf hearty bread, such as ciabatta or baguette or a country-style loaf
• 1/4 cup packed fresh basil leaves, coarsely chopped
  

Directions:

• Combine tomatoes and minced garlic in a medium bowl. Season generously with salt and pepper.
  
• Add 2 tbsp. oil and all the vinegar; toss to mix well. 
  
• Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2-3 hours. This allows the flavors to develop.
  
• Slice the loaf of bread into slices (approx. ½ inch thick), then cut each slice in half again to create the perfect portion size for the bruschetta
  
• Preheat oven to 325 degrees
  
• Place bread on a baking sheet and lightly brush or spray bread with olive oil 
  
• Cook until bread is toasted golden brown, 12-15 minutes. Flip the bread slices halfway through cooking, and check frequently to avoid burning. Cool on a rack when done. 
  
• Add basil to tomato mixture in bowl, mix well. Season to taste with salt and pepper.
  
• Spoon the tomato-basil mixture – including a little of the tangy vinegary liquid – onto each bruschetta. Enjoy!
  

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Bruschetta with Asparagus and Parmesan Cheese
Recipe adapted only slightly from Steamy Kitchen, original recipe from Debi Shawcross

Yield: 3-4 servings

Ingredients:

• 1 small loaf hearty bread, such as ciabatta or baguette or a country-style loaf
  
• Olive oil to brush over bread
  
• Sea salt and freshly ground pepper
  
• 12-15 thin asparagus spears, tough ends trimmed, and remainder cut into 2-inch segments
  
• Blend of Monterey Jack and Parmesan cheeses – you’ll need approx. 5 oz total
  

Directions:

• Slice the loaf of bread into slices (approx. ½ inch thick), then cut each slice in half again to create the perfect portion size for the bruschetta
  
• Preheat oven to 325 degrees
  

• Place bread on a baking sheet and lightly brush or spray bread with olive oil 
  
• Cook until bread is toasted golden brown, 12-15 minutes. Flip the bread slices halfway through cooking, and check frequently to avoid burning. Cool the pan on a rack but keep the bread in the pan.  
  
• Preheat broiler
  
• Bring a medium saucepan of water to boil over high heat, add a large pinch of salt.
  
• Add asparagus and cook until almost tender, 2 minutes. Drain the asparagus and set aside.
  
• Combine the cheeses in a small bowl. 
  
• Sprinkle 2/3 of the cheese evenly over the toasted bread. Arrange a small clump of the asparagus pieces on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly. Season with salt and pepper.
  
• Broil until the cheese has melted, 1-2 minutes. Remove from oven and serve warm. 
  

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