Other people might have greeted us with the more common “Hi”, “Hello” or even a formal “Good Morning”. My sister prefers more descriptive terms.
“You reek!”, she repeated. “What in God’s name have you been eating?” (Note she said ‘eating’ not ‘doing’)
We siblings were all at my mother’s for Sunday lunch. At this point, while I had been allowed out of the car, the door to my mother’s house was still being blocked by my sister.
Fruit and cereal for breakfast? No, that couldn’t be the culprit.
Asparagus with Garlic Chips for dinner the night before? That could do it.
Just as some people have an anti-cilantro gene, causing it to taste like soap, could others have a garlic-detecting gene? I’ve never noticed it myself. Maybe those of us who eat a lot of garlic are immune to the odor emanated by ourselves (naturally) and other garlic lovers (fortunately).
My family was divided on the issue: my sister and one brother made certain to keep their distance and stay downwind all day; my other brother and mother couldn’t understand the fuss.
I’ll be forever grateful that mon mari is an immune garlic lover.
This weeks Herb Blogging, the smashing event founded by Kalyn of Kalyn’s Kitchen is hosted by Scott at Real Epicurean.
Green Beans! This poor, but lovely summer vegetable is often overlooked.
People complain about the abundance of the zucchini, gloat about the abundance of the tomatoes, rejoice in the sweet corn and put peppers into everything. The poor green bean just trudges along, the forgotten veg.
Well, no more! It’s season is here.
Green beans are low in calories and high in vitamins and minerals. A cup of green beans gives you 25% of the DVA of vitamin K which is necessary for strong bones. It’s also a good source of vitamins C, A, B1, B2 , folate, potassium, manganese and iron. I could go on, but you get the picture. Beans are good food!
The best way to treat them is to put them into a steamer of boiling water for anywhere from 4 minutes for crunchy to 10 for well done. Remove and finish immediately, or plunge into cold water to preserve color and texture, and finish later. How can we not like such ease and versatility?
And then you can add Garlic Chips…
Green Beans with Prosciutto and Garlic Chips
I used the flat, Italian beans for this but any tender green bean will work.
6 oz (180gr) green beans,
2 slices Prosciutto (2oz, 60gr)
10 – 12 fresh sage leaves
4 cloves garlic
2 tbs olive oil
Put an inch of water in the bottom of your steamer
and bring to a boil, covered. Cut the stem end off of the beans, leave whole, with tail on. Add beans to steamer, cover and steam for 10 minutes. Remove beans and place on serving dish.
While beans steam, peel and slice the garlic cloves as thinly as you can. Roughly chop the Prosciutto. Heat oil in medium nonstick skillet over medium heat. Add garlic and fry until golden, turning once, about 5 minutes total. Add ham, sage leaves and sauté until starting to crisp, another 3 – 5 minutes.
To finish, spoon ham, sage and garlic chips on the beans, then drizzle the oil over all and serve.
Note: If making in advance, when beans are done plunge into cold water to preserve color. Remove and drain. When ready to finish put beans
on a baking sheet and into a warm oven, 220F (100C) to warm for 5 – 10 minutes.
Stop by Real Epicurean on Monday to see all of the wonderful foods from around the world!