Can you believe we're 25 weeks into Cooking With Stanley? That's a lot of cooking. I'm tempted to do another post looking back on the last few months but we'll see. Today's menu is a kind of a hybrid dinner. The appetizer was more for brunch but the pasta was definitely for dinner. Nothing was really that heavy though so it turned out perfect for summertime. Overall, this was pretty delicious and fairly simple.
Appetizer: Eggs with Tomato
Main: Fettuccine with Shrimp and Tomato
Side: Tropiano Style Focaccia
Favorite part of this dinner, the eggs with tomato. We ate this with the focaccia. You can see in the photo that I actually served it over a piece. It was very light and incredibly delicious. Stanley mentioned that this used to be an easy, inexpensive Friday night meal they had as kids. I can see why it's a favorite. I might make this on my own for dinners on lazy nights. I cooked the eggs a little too long which made the yolks more solid than runny. So if you like a runny yolk, I suggest keeping a close eye. We were all happy with the solid yolk. The focaccia bread was delicious. I've really come to love making bread. I don't do it often because it's such a long process but I'm always happy when I do. It just tastes so good! The Fettuccine with Shrimp and Tomato was also delicious. I'm a bit over shrimp though. It's not my meat of choice. I tossed mine to the side and went right for the pasta. I made the sauce from scratch which was easy. I have a go to sauce in Stanley's cookbook that I use whenever a recipe calls for a tomato sauce now. I think it's the Sailor's Style Sauce but regardless, it cooks up easy and tasty every single time. It was a simple dinner but what do you think?