Monday, May 28, 2012

Working and Eating with Gusto!

This is our dear friend Rick, doing what only a dear friend would do; helping us tile two outdoor patio spaces on Memorial weekend! When we planned this DIY, no one noticed we scheduled it for a holiday weekend. So, we will all have our holiday BBQ upon completion! In the meantime, it's my job to keep the men happily fed. A task I feel must be met with the same gusto as lifting 18" tiles! Hope you are having a wonderful weekend full of friends, family and fun!

 Tedious and tough on the knees!!

 No road is long with good company.  ~Turkish Proverb
Rick, making work in the hot sun fun! Thank you friend!!

Michael's knees in the shot...his job, mixing mortar and lifting...ugh...18" tiles.

Feeding the work crew has been great fun. They are game for whatever I feel like fixing! My white bean salad is full of gusto and was a big hit last night! I served it with pan-friend, chipotle rubbed chicken thighs and oven roasted cauliflower.
The dressing is killer good.

Cannelini with Garlicky Dressing
serves four to six

The Beans
2-15. ounce cans of Cannelini Beans drained and rinsed (if you like, you can plan ahead and cook the dried version...I am never that will need about 3 cups cooked)

In a small saucepan, place:
1/2 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
1 large sprig of fresh rosemary
You are making an infusion of the garlic and rosemary, so bring the oil to a low sizzle
then turn off the heat and let it cool for about 20 minutes.

In the meantime, in your Food Processor place:
4 anchovy fillets, rinsed and roughly chopped
1/2 cup of fresh grated Parmigiano Reggiano
1 tsp finely grated lemon zest
1/4 cup fresh lemon juice
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Add the garlic cloves from the oil (reserve the oil)
Processes to a smooth mixture

1 pint cherry tomatoes halved
1/2 cup flat-leaf parsley coarsely chopped
The beans absorb the dressing better if they are warm, so I pop my Cannelini beans in the micro for 15 seconds, you could also warm them on the stove top. Using a rubber spatula gently fold the dressing into the beans, wait a few minutes for the dressing to absorb a bit and stir a few times, then add the reserved, infused olive oil, the tomatoes, and the parsley. Taste to adjust seasoning and serve at room temperature. Taste test along the way for the anchovies are salty. This salad pairs well with grilled meats, burgers, even a hearty sandwich. The smoldering garlic infused olive oil, salty anchovies and fragrant Parmigiano make the beans sing! Enjoy!

Garlicky Cannelini beans, a cool customer on a hot summer evening

More patio pics soon!


Maria Rose said...

What a big job! I can't wait to see the completed project!

Susan Struck said...

Now that IS a good friend!

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