We are very excited to finally be posting this dinner that we made as the first meal in our new West Hollywood apartment. Our new kitchen is nice and big, though certainly not equipped with the latest stainless Viking appliances we dream of. We are back to not having a dishwasher (correction: Philippe has now been appointed head dishwasher) and the stove sometimes goes on the fritz, but overall we love the space and were excited to get cooking.
We also now have a great patio where we have set up our Weber grill and a bistro tablet to eat outside. It’s now much easier to grill as we don’t have to lean out the fire escape in New York to make it happen! Upcoming posts will definitely feature the grill.
As I’m sure no one is surprised, Ina Garten made another guest appearance in our new kitchen with this shrimp dish that we paired with a roasted butternut squash salad.
The shrimp started with the sauce, which was cooked over the stove in a cast iron skillet: fennel, garlic, white wine, canned tomatoes, tomato paste, and oregano. Ina also calls for Pernod, a type of liquor, but we omitted it out after unsuccessfully searching for a bottle.
|Once the sauce is reduced, the shrimp is added with panko and feta for roasting in the oven|
|Our new spacious (and very white) kitchen|
|Adding shrimp to the sauteed tomatoes, fennel, and garlic|
The arugula salad had walnuts, dried cranberries, and Parmesan cheese and was topped with a cider vinegrette and warm roasted butternut squash. We also served french bread with the shrimp.
In hindsight, it was a bit too much all together, and although the salad was very good, we would probably go with a lighter one next time we make the shrimp.
We enjoyed dinner on our new dining room table that we bought just before moving in! We will have to show more pictures later, but it fills out our formal dining room nicely.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette: Ina Garten
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