Friday, August 27, 2010

Garlic and more Garlic (and a little beans and tomatoes... but mostly GARLIC!)

Looks dramatic doesn't it???

Want to see it from another angle...

How about a close-up...

And even closer so you get an idea of just how much garlic is in this...

Truth is, this recipe is so fast (start to finish, about 40 minutes, but 30 minutes is roasting the garlic, so you have time to change diapers, wash windows, eat bonbons or play a turbo double or nothing sit and go $5 on-line poker tournament (I won, so I made a profit on the meal (it's cheap)  Bit I digress)).  Where was I??? Oh yeah, this is so fast, only 10 minutes actual hands on effort, that I had to show so many photos just to get the post long enough.  But the photos are pretty aren't they?

Fast and CHEAP, and really really good.

BTW, another Farmer's Market post.  Tomorrow is Saturday.  Can't wait to go back and restock!

OK, here's what I did...

1 pound Cherry Tomatoes, cut in half
1 pound Green Beans. trimmed
1 pound whole head of Garlic, roasted in Extra Virgin Olive Oil
4 TBS Olive Oil, divided
1/4 cup fresh grated Parmesan Cheese
Salt and ground Pepper to taste
  1. Separate the cloves of garlic, remove the skins, drizzle a bit of olive oil over them, a little salt and pepper, wrap in aluminum foil and roast in a 350 degree oven for 30 minutes (just a shade longer if the turbo poker tournament lasts longer than it should because you are winning... I roasted mine for 40 minutes and it was fine).
  2. Once you are ready to cook, smash and dice as best you can the garlic.  It will be soft, but you want chunks, not a paste (although a paste would work if you over smash and cut.  It just looks better with a chunky paste).
  3. In a sauté pan, heat 2 TBS Olive Oil over medium heat.  Add half the chunky garlic paste. Trim the beans and sauté in Olive Oil for JUST 3 MINUTES.  NO LONGER than 3 minutes.  Beans should have a snap to them.  Crunchy when you eat them.  3 minutes gets a nice shine, heated through, yet will have that snap.
  4. Set aside and do the same with the tomatoes.  Again, 3 minutes is plenty.
  5. While the tomatoes are sauteing, arrange the beans attractively
  6. Dump the tomatoes on the beans, garnish with Parmesan and salt and pepper to taste
  7. And most important of all, listen to the oooohhhs and ahhhhhs from your family.
This was plenty for our lunch.  All the fresh tastes of the harvest season in a plate.

It's a winner!



  1. Wow! To me, this is the perfect dish - delicious, colorful, and healthy. Definitely a winner!

  2. Whoa these photos are super eye-catching! I will be making these. WITH bonbons. You know, for the garlic roasting. They seem necessary to the "process".

  3. That is one beautiful plate of food. We eat with our eyes first. Have fun at the Market tomorrow.

  4. Beautiful photo Dave! Fresh tomatoes, olive oil, Parmesan and green beans - can't beat that. And a whole pound of garlic huh? Wow!

  5. I love your photos Dave. The tomatoes look and sound delicious. Have a great day. Blessings...Mary

  6. Look at you, gettin' all fancy!!

    It looks so awesome!

  7. My wife will be moving into your house if I show her this recipe. So I better get cookin,
    Looks wonderful

  8. Nice one, Dave. I do a similar dish with onion, tomates, and green beans and it tastes so good when served hot and fresh!

  9. I'm so excited to see this - I just washed and trimmed 4 gallon bags of green beans and just yesterday was looking for a fun new way to prepare them. (after I make a big batch of dilly beans, of course) Thanks!!

  10. Oh my I think I just fell in love! YUMMY!

  11. Saw your pic on tastespotting, Dave! Well done on both the dish and the photography! Bravo!

  12. Complimenti per la ricetta e per la foto!!
    Ricetta segnata! A presto Daniela.

  13. THAT is JUST stunning, what a GREAT idea, I have to try that this summer!