We knew going into this evening that our marriage would face its toughest test thus far — one full hour of American Idol sans alcohol. The Official MI
Monkey Husband stayed home feeling sickish today, but had perked up enough by the afternoon to get busy in the kitchen for me:
And if that ain’t love, folks, I don’t know what is. OK, OK, Gil’s the biggest chocolate chip cookie whore I know, so they weren’t exactly for me only, but I did appreciate the bits of dough he left wrapped and waiting for me in the fridge.
With the night of extraordinary tension ahead of us, I didn’t want any frustration in the kitchen, so I thought noshing on something we already had in the pantry/fridge would be the way to go. But you know me, I need that feeling of accomplishment (no matter how easily gained) so I had to do a little more than just open a jar or unwrap some cheese. We had … crostini with spinach and cannellini beans!
The most important thing to remember here is to rid the canned beans of squack. Pardon my foray into technical jargon territory, but while we’re here, I would like to take this opportunity to establish my firm anti-squack stance. Please, please rinse your canned beans! Or, you know, use dried and be entirely squack-free.
Ahem, anyway, the dish came together in about 30 minutes, so we sat down with a plate of crunchy and garlicky crostini to test our marriage with sober Idol. You’ll be happy to know our shared hatred of the same contestants and love of ridicule pulled us through. But I like to think the noshing played some small part in keeping our marriage afloat.
recipes after the jump
White Bean Crostini
1/2 crusty baguette
3 tablespoons olive oil, divided
2 large cloves garlic, minced
1 large can cannellini beans, drained of squack and rinsed (see post)
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh thyme, minced
1/4 cup chicken stock
1 bag baby spinach
red pepper flakes
salt to taste
Preheat oven to 400 degrees. Cut baguette into 1/4-inch slices and arrange in one layer on baking sheet.
In medium pan, sautÃƒÂ© 2 tablespoons of olive oil and 1 clove of garlic over low heat until garlic is fragrant and just beginning to turn golden. Remove pan from heat and lightly brush bread slices with olive oil, then bake in oven until toasty and golden brown, about 10 minutes.
While bread is toasting, reheat olive oil and garlic over medium-high heat and add white beans, herbs, and chicken stock. Lower heat to medium-low and simmer until stock is absorbed. Lightly mash beans and set aside.
While beans are simmering, heat remaining olive oil and garlic over medium-high heat in large pot until garlic is fragrant and turns golden. Add spinach to pot and cook, stirring, until most of the water has evaporated. Add salt and red pepper flakes to taste.
To assemble, spoon a thin layer of spinach onto baguette slice and mound with beans. Sprinkle with lemon juice and a light drizzle of truffle oil then top with parmesan shavings. Serve warm.