I'll be making scampi tomorrow night. I plan to have good crusty bread with
it to sop up the juices, but... what else?

Bob

On Sat, 15 Sep 2007 23:04:00 -0700, "Bob Terwilliger"
> wrote:

>I'll be making scampi tomorrow night. I plan to have good crusty bread with
>it to sop up the juices, but... what else?
>

I had a shrimp dish tonight at Fino
http://www.andrewshotel.com/fino.html and was pleasantly surprised.

Gamberi
Prawns sautéed with lemon, butter, capers & white wine, served with
fresh vegetables & capellini with tomato sauce

I don't think the pasta was capellini. It was flatish and seemed
thinner than linguini. There was only a hint of tomato sauce on the
pasta (just the way I lprefer it as a side). The vegetable was chard
sautéed in olive oil and garlic (delicious - more experiences like
that would change my mind about chard). We also ordered sides of
broccoli rabe. YUM!

Wines were a MonteVina Pinot Grigio from Santa Barbara, which isn't
listed on their web site (we got the last bottle) and a Dry Creek Fumé
Blanc. Prices were very reasonable.

We came back to the house for home made apple pie and ice cream after
dinner. It was another good evening out with long time friends.



--

History is a vast early warning system
Norman Cousins

sf wrote:
> We came back to the house for home made apple pie and ice cream after
> dinner. It was another good evening out with long time friends.

... and these are the best nights out ....ever)

sf wrote:

>> I'll be making scampi tomorrow night. I plan to have good crusty bread
>> with it to sop up the juices, but... what else?
>>
>
> I had a shrimp dish tonight at Fino
> http://www.andrewshotel.com/fino.html and was pleasantly surprised.
>
> Gamberi
> Prawns sautéed with lemon, butter, capers & white wine, served with
> fresh vegetables & capellini with tomato sauce
>
> I don't think the pasta was capellini. It was flatish and seemed
> thinner than linguini. There was only a hint of tomato sauce on the
> pasta (just the way I lprefer it as a side). The vegetable was chard
> sautéed in olive oil and garlic (delicious - more experiences like
> that would change my mind about chard). We also ordered sides of
> broccoli rabe. YUM!
>
> Wines were a MonteVina Pinot Grigio from Santa Barbara, which isn't
> listed on their web site (we got the last bottle) and a Dry Creek Fumé
> Blanc. Prices were very reasonable.
>
> We came back to the house for home made apple pie and ice cream after
> dinner. It was another good evening out with long time friends.


Hmm.... I'm not sure whether we've still got any summer squash in the house.
If we do, I'll make roasted summer squash and maybe broccolini with olive
oil, garlic, and lemon. We've got PLENTY of pasta (the store had a "ten
boxes for ten dollars" sale), so maybe I'll make a pasta side. I recently
made a half-dried tomato tapenade that I could simply toss with pasta as a
side dish.

Dessert? I dunno. Maybe just a peach sorbet and almond cookies. We've got
ripe peaches and a bunch of almonds. Our dinner guest doesn't like custardy
things and doesn't have much of a sweet tooth in any case. She *does* like
Trader Joe's cheesecake, though; maybe I'll get the cheesecake, serve it
with peaches, and send the remaining cheesecake home with her (because I
cannot be trusted with cheesecake in the house).

Thanks for the input!

Bob

<sf> ha scritto nel messaggio
...
> On Sat, 15 Sep 2007 23:04:00 -0700, "Bob Terwilliger"
> > wrote:
>
>>I'll be making scampi tomorrow night. I plan to have good crusty bread
>>with
>>it to sop up the juices, but... what else?
>>
>
> I had a shrimp dish tonight at Fino
> http://www.andrewshotel.com/fino.html and was pleasantly surprised.
>
> Gamberi
> Prawns sautéed with lemon, butter, capers & white wine, served with
> fresh vegetables & capellini with tomato sauce

There was only a hint of tomato sauce on the
> pasta (just the way I lprefer it as a side).

And I probably would have preferred it without the pasta sauce and just the
buttery lemony juices.

The vegetable was chard sautéed in olive oil and garlic (delicious - more
experiences like that would change my mind about chard). We also ordered
sides of
> broccoli rabe. YUM!

Chard, or bietolle, is a supremely rewarding vegetable if not boiled. Add a
pinch of crushed red pepper, too. Or when sautéing the garlic and pepper,
melt two filets of canned anchovy into the oil. Then add the easily washed
chard, stir and put on a lid to steam with just the water on the leaves. I
love it, love it.

>It was another good evening out with long time friends.

And something I do miss.

In article >,
"Giusi" > wrote:

> Chard, or bietolle, is a supremely rewarding vegetable if not boiled. Add a
> pinch of crushed red pepper, too. Or when sautéing the garlic and pepper,
> melt two filets of canned anchovy into the oil. Then add the easily washed
> chard, stir and put on a lid to steam with just the water on the leaves. I
> love it, love it.

Chard is actually my #1 favorite green.

We just steam it gently and serve either plain with a bit of salt, or
dressed with some lemon butter.

IMHO it's the absolute king of leafy greens.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Bob Terwilliger" > wrote in message
...
> I'll be making scampi tomorrow night. I plan to have good crusty bread
> with it to sop up the juices, but... what else?
>
> Bob

I love scampi. I typically make it and serve it over fettuccine. Then I
serve that with grilled or roasted vegetables, such as zucchini, peppers and
tomatoes. Serve with crusty bread and plenty of Chianti.

Paul

On Sun, 16 Sep 2007 01:44:21 -0700, "Bob Terwilliger"
> wrote:

>Thanks for the input!

You're very welcome. You do some amazing cooking, so don't forget to
give us a report!
--

History is a vast early warning system
Norman Cousins

On Sun, 16 Sep 2007 11:39:41 +0200, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>> On Sat, 15 Sep 2007 23:04:00 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>>I'll be making scampi tomorrow night. I plan to have good crusty bread
>>>with
>>>it to sop up the juices, but... what else?
>>>
>>
>> I had a shrimp dish tonight at Fino
>> http://www.andrewshotel.com/fino.html and was pleasantly surprised.
>>
>> Gamberi
>> Prawns sautéed with lemon, butter, capers & white wine, served with
>> fresh vegetables & capellini with tomato sauce
>
> There was only a hint of tomato sauce on the
>> pasta (just the way I lprefer it as a side).
>
>And I probably would have preferred it without the pasta sauce and just the
>buttery lemony juices.

The pasta was practically dry. As I said, there was only a hint of
tomato sauce (for color only). Nothing sloppy and no huge tomatoey
flavor to overpower the gamberi.
>
>The vegetable was chard sautéed in olive oil and garlic (delicious - more
>experiences like that would change my mind about chard). We also ordered
>sides of
>> broccoli rabe. YUM!
>
>Chard, or bietolle, is a supremely rewarding vegetable if not boiled. Add a
>pinch of crushed red pepper, too. Or when sautéing the garlic and pepper,
>melt two filets of canned anchovy into the oil. Then add the easily washed
>chard, stir and put on a lid to steam with just the water on the leaves. I
>love it, love it.
>
I'll try that, thanks. Probably another trick is to find fairly young
chard.

>>It was another good evening out with long time friends.
>
>And something I do miss.
>

--

History is a vast early warning system
Norman Cousins

On Sun, 16 Sep 2007 04:55:59 -0500, Omelet >
wrote:
>
>Chard is actually my #1 favorite green.
>
>We just steam it gently and serve either plain with a bit of salt, or
>dressed with some lemon butter.
>
>IMHO it's the absolute king of leafy greens.

My grandfather used to feel that way too and he grew several
varieties, but I preferred spinach over green chard and beet greens
over red chard.
--

History is a vast early warning system
Norman Cousins

On Sat, 15 Sep 2007 23:04:00 -0700, "Bob Terwilliger"
> wrote:

>I'll be making scampi tomorrow night. I plan to have good crusty bread with
>it to sop up the juices, but... what else?
>
>Bob

When I make scampi I serve it with plain angel hair pasta and a nice
salad with lots of goodies in it, and of course the crusty bread and a
nice wine.
I enjoy the scampi so much that I don't want to detract from it, it is
the focal point of the meal.


koko
---
http://www.kokoscorner.typepad.com
updated 9/6

"There is no love more sincere than the love of food"
George Bernard Shaw

In article >, sf wrote:

> On Sun, 16 Sep 2007 04:55:59 -0500, Omelet >
> wrote:
> >
> >Chard is actually my #1 favorite green.
> >
> >We just steam it gently and serve either plain with a bit of salt, or
> >dressed with some lemon butter.
> >
> >IMHO it's the absolute king of leafy greens.
>
> My grandfather used to feel that way too and he grew several
> varieties, but I preferred spinach over green chard and beet greens
> over red chard.

I've been unable to get beet greens now for a few years. :-(
I agree that they are utterly fabulous.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson