Friday
White beans alla Pines of Rome (recipe in the comments)
Hearty bread with roasted garlic
Seasoned broccoli
Hot tea
English toffee
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This is a recipe M and I created to mimic a wonderful appetizer from a restaurant outside of Washington, DC called The Pines of Rome. Pines is a low brow American-Italian style restaurant that I have been going to for as long as I can remember. I introduced M to Pines early in our relationship, and he is now an ardent fan as well. I love these beans because they're easy, good for you, and SO comforting. They were the perfect way to welcome ourselves to our first real weekend at home in a long while. We elevate the appetizer to entree status with some bread (or rice) and a side vegetable. Our friends F and E joined us at Pines while we were in DC (because they're awesome and trained down from CT to see us!), so I hope they make this and let me know how it compares!
Prep Notes
Difficulty: Easy
Chopping: Onion
Time: 20 minutes
Make ahead: It's best fresh, but we make a lot and keep the leftovers, which are also good. If you make it with rice store them separately so the beans stay juicy.
Reaction
J: "Did Pines move to Michigan?"
M: "The pupil has surpassed the teacher."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
White Beans – M & J
Serves 3
1 large onion, chopped
2 T olive oil
1 T dried oregano
1.5 t dried parsley
1.5 t dried thyme
1 t red pepper flakes
2 cans cannellini beans, undrained
½ cup chicken or vegetable broth
⅓ cup dry white wine
Salt, to taste
Heat the olive oil in a large, deep skillet over medium heat. Add the onion and sauté until browning around the edges. Add the herbs and red pepper flakes. Toss well to coat evenly.
Add the beans and bean liquid. Cook until warmed through and then add the broth and wine. Bring to a low simmer, cover and cook until the flavors mingle (5-10 minutes).
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