Basically I like green beans, full stop. Hard to beat fresh out of the garden in the summer - hard to beat dilly beans - and a simple stir-fry with garlic is always fantastic. Following on my friend Manfred's technique when I visited over the summer, I made the following simple and super-satisfying preparation.
1 lb. green beans, trimmed
1 large or 2 small shallots, minced
4 cloves garlic, minced
1 tsp. red pepper flakes
2 tbsp. olive oil
1 tsp. sea salt
In a large skillet, heat oil to medium
Add shallots, garlic, pepper and salt
Stir into oil and cook 2-3 minutes until garlic is fragrant and shallots begin to soften
Add beans, and cook, stirring to cover entirely in oil and frequently enough to redistribute, for 10-15 minutes or until desired level of softening
Serve and enjoy!
Fantastic - spicy, garlicky, beany. The oil is great for putting over rice, mopping up with bread, whatever.
19 April 2011
18 April 2011
Some delicious Boston Mackerel from the market the other day, and Bittman provides a great recipe.
- 1/2 cup soy sauce
- 1/3 cup sake
- 1/2 cup water
- 1 tbsp sugar
- 2 tbsp rice vinegar
- 6 thin slices peeled fresh ginger
- Finely grated zest of 1 lemon
- 4 crushed garlic cloves
- 4 mackerel fillets, ~1 lb. total, skin on
- In a 12-inch skillet with a cover, mix together all ingredients except fish.
- Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
- Add fish skin-side down and simmer until cooked through, 7-10 minutes - once the fish turns opaque, poke it with a small sharp knife. When the point meets little resistance entering the thickest part, the fish is done.
- Spoon a fillet and some sauce onto a mound of rice