Back for another French Fridays with Dorie post, finally! Last week's recipe was the delicious Almond-Orange Tart. If you could see my calendar right now you'd understand why we didn't get around to it.
This week was easier, and my post will be quick. We are headed to Montana in about eight hours. A whole week of great big sky. Frankly, I'm not feeling like the short ribs are going to get done for next week, either, but I'm scanning the recipe so I can take it with me. Anyway...
This week was Green Beans with Pancetta. Or, as my children called them, Green Beans with Bacon. I think I've had this before, Dorie! My grandmother always always always put some pork in to cook with her green beans. There were only two differences between hers and this week's recipe: first, either we had undercooked beans this week or she completely overcooked hers; and second, she just put her pork (fatback or bacon) on top of the beans while they cooked all day, while we sauteed crispy bits of pancetta. Oh, and a splash of olive oil. But the flavor combo of pork and green beans is unmistakable and universally yummy.
Just a couple of pics:
The pancetta crisping in the pan, and...
the green beans joining them. The verdict was thumbs up all around. I really like this quick change to green beans, and we'll definitely add this to our repertoire. Even if it's just lowly 'Murrcan bacon and not (pinky finger extended) pancetta.
Finally, my sweet friend Mary is a much more faithful blogger than I. Every Wednesday she's posting a recipe for a great family dinner, usually something simple, quick, and well-loved by the kiddos. Check her out!
A bientot and bon voyage to us. I'll hopefully get to post more next week since we'll be away from the day-to-day craziness.