This was the question that was asked by my mother every day when we spoke. We both enjoyed talking about food.
She passed away in 2006. I miss someone asking that question.
So this is where I will tell whomever what I am making for dinner.
Ah, the first Friday of Lent. Chris is already counting them down. Tonight we had the same meal we had last year on the first Friday of Lent. This year I omitted the Pancetta, the pope did not step down this year. A salad and some Italian bread rounded out the meal.
Ingredients -
1 cup yellow onion, thinly sliced crosswise
4 tbsp extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 1/2 cups drained canned cranberry or cannelini beans
6 to 8 fresh sage leaves
3 tbsp dry white wine
2 tsp finely chopped Italian flat-leaf parsley
Salt
Freshly ground black pepper
Method -
Put the onion and 2 tbsp of the olive oil in a large skillet or sauté pan and place over medium heat. Sauté until the onion turns a rich golden color. Add the beans and sage and cook for 3 to 4 minutes. Add the shrimp to the sauté pan and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
The salad dressing recipe is from Mark Bittman. Super fast to put together. So fast you might wonder why you have store bought in the fridge. Ingredients - 1/2 cup olive oil 1/3 cup Balsamic vinegar 3 tsp. Dijon mustard Salt and Pepper Method - Put all the ingredients in a jar and shake. That's all you have to do! And I think we need a little injection of spring...
Today was the first Friday of Lent. We had Shrimp and Beans, Gamberi Coi Fagioli. Just one thing... the recipe called for Pancetta. Usually I would omit it. That whole meatless Friday thing. But if the pope can retire then darn it one week out of Lent we can have some Pancetta.
On that subject I found this on Facebook -
Tonight's recipe is from Every Night Italian by Giuliano Hazan, yes his mother is Marcella Hazan. I love this cookbook. Every recipe that I have made from it has been wonderful.
Ingredients
1 cup yellow onion, thinly sliced crosswise
4 tbsp extra-virgin olive oil
1 pound large shrimp (21 to 25 per pound)
1 1/2 cup drained canned cranberry or cannellini beans
6 to 8 fresh sage leaves
4 garlic cloves, lightly crushed and peeled
3 tablespoons dry white wine
2 tsp chopped flat leaf parsley
salt
fresh ground pepper
Method
Put the onion and 2 tbsp olive oil in large skillet and place over medium heat. Sauté until the onion turns a rich golden color.
While the onion is sautéing unravel the pancetta and cut into strips
about 1 inch long and 1/8 inch thick. Peel and devein the shrimp.
Add the pancetta to the onion and cook until it begins to color lightly,
then add the beans and sage and cook for 3 to 4 minutes. Remove from
the heat and set aside.
When you are ready to serve, put the garlic and remaining tbsp olive oil
in a clean skillet and place over high heat. Begin reheating the beans
over low heat, if necessary. Sauté the garlic until it begins to color,
then remove the cloves and discard them. Add the shrimp and sauté for
about 1 minute. Add the wine and parsley and season with salt and
pepper. Cook the shrimp until they turn completely pink, about 2 to 3
minutes.
Toss the beans and shrimp together and serve at once with a good crusty bread.
As for the rest of this week let's do a recap. Monday we had
Butternut Squash Soup with Grilled Cheese on Homemade Rye Bread. Tuesday
we had Steak Sandwiches with Sauteed Onions on Homemade Rye
Bread with Butternut Squash Soup. Wednesday we ate at the Infinity Hall, we saw Ian Hunter in concert. Excellent show! Last night, Valentine's Day, I picked up dinner at La Rosticceria.
Chris had the New York Steak with Green Peppercorn & Brandy Cream
Sauce and I had the Salmon with Fennel & Tarragon Cream. That meal
got two thumbs up from both of us.
Yes this has been a crazy week. On that note I will leave you with a personal favorite song. Enjoy -
Tonight's recipe is from Every Night Italian by Giuliano Hazan. This is one of my favorite books. Chris gave it to me a few years ago and it has been used a lot. There is not a bad recipe in the book.
The shrimp and beans are fantastic together and than add pancetta and forget about it!
This recipe serves 4 people so I cut it in half and there was just enough (but no leftovers).
It is noted in the cookbook that the recipe can be prepared in 2 stages. The beans can be prepared ahead of time. Than the shrimp are cooked at the last minute and will be done in the time it takes for the beans to reheat.
Ingredients
1 cup yellow onion, thinly sliced crosswise
4 tbsp extra-virgin olive oil
1 pound large shrimp (21 to 25 per pound)
1 1/2 cup drained canned cranberry or cannellini beans
6 to 8 fresh sage leaves
4 garlic cloves, lightly crushed and peeled
3 tablespoons dry white wine
2 tsp chopped flat leaf parsley
salt
fresh ground pepper
Method
Put the onion and 2 tbsp olive oil in large skillet and place over medium heat. Sauté until the onion turns a rich golden color.
While the onion is sautéing unravel the pancetta and cut into strips about 1 inch long and 1/8 inch thick. Peel and devein the shrimp.
Add the pancetta to the onion and cook until it begins to color lightly, then add the beans and sage and cook for 3 to 4 minutes. Remove from the heat and set aside.
When you are ready to serve, put the garlic and remaining tbsp olive oil in a clean skillet and place over high heat. Begin reheating the beans over low heat, if necessary. Sauté the garlic until it begins to color, then remove the cloves and discard them. Add the shrimp and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
Toss the beans and shrimp together and serve at once with a good crusty bread.
As a side dish I sauteed some Swiss Chard with crushed red pepper, olive oil, salt and pepper. Quite good.
