Any kitchen is delighted to have a patron who sits down and asks for "the usual," I guess, but how many cranky critics need their diapers changed between the appetizer and the main course? Michael Bauer, I'm looking at you. The adult section of the Bistro has not completely shut down, of course (you thought otherwise?). We've had plenty of outside supplement, but worry not, we haven't gone completely frozen pizza and microwave Indian. (I hope soon to post the recipe for Uncle A-Ron's Spectacular Chili Bomb, secret ingredient: chick peas.) The trick is to take the odds and ends and come up with something that feels new enough to make a sleep deprived home chef feel worthy again, even for a brief moment.
We had a small piece of leftover lamb in the fridge the other night. I chopped it into rough bite-size pieces, trimmed some but not all the fat, and sauteed it in olive oil with half a shallot, a splash of red wine, and a can of cannellini beans (I recommend the small, firm S&W brand). We served it with its own juice over couscous, and with a small glass of red wine and a couple candles on the table, it was a brief respite from the 3-hour diaper-breastfeed-sleep cycle that our newest Hugonaut has established.
I love cannellini as what our friends at Chow call a "cheater" food: an easy pantry resource that embellishes all manner of dishes. I've tossed a can into soups, stews, pastas, and salads. As with all canned beans, it's better to give them a quick rinse under cold water before using. Note: The TJ's version are too big and get too mushy for my taste.
