Green beans are wonderful. You can depend on them, for they always taste the same. Same flavor, same drying mouth feel, same trailing after taste that screams: you just ate green beans.
Since it is one of the few vegetables Suzen can readily get me to consume, she has thoughtfully been expanding her green bean recipe portfolio. Personally, I think even she was getting bored but I’ll never get the truth out of her.
And what does it matter? A good steak or some chicken. A hearty wine. And another serving of green beans. Here that basic bean flavor is enshrouded with some flavor punch. If there is going to be an after taste, then let it be scallion or ginger. Or both.
This recipe is a template for you. Clearly you can add more or less of the accompanying scallions or ginger. Leave one out. Substitute another onion idea. Dash it all with just a smidgeon of hot sauce.
You are not supposed to play with your food. But, oh, really? Yes, you can.
You’ll find this dish with its vibrant colors can be a key accent point on your plate. Paired with, say, the glorious pure white of mashed potatoes dotted with yellow melting butter, and with the black and red of seared but rare steak, and you’ll have a palette of colors to alert your palate that a feast has just been served.
Green Beans with Frizzled Scallions and Ginger
Yield: serves 4
- 1 pound green beans, stem ends trimmed
- 2 tablespoons extra virgin olive-oil
- ¾ teaspoon coarse kosher salt
- Vegetable oil
- 4 scallions, tender green and white parts, thinly sliced lengthwise [½ cup]
- 3 inches fresh ginger, thinly sliced and then cut into matchsticks [¼ cup]
In a large pot of boiling salted water, cook the green beans for 4 minutes until crisp-tender (time will vary depending on the thickness of the beans). Drain well and toss with olive oil and ½ teaspoon of the salt. Transfer to a serving platter.
Meanwhile, pour ½ inch vegetable oil into a small saucepan and heat over medium heat to 360 degrees on a deep frying thermometer. Once the oil is hot enough, add the scallions and ginger and cook for 2 minutes, or until the scallions are beginning to brown but are still mostly green. Scoop them out with a slotted spoon or spider. Set the oil aside.
To serve, spoon 2 Tablespoons of the scallion-ginger oil over the green beans, top with the frizzled scallions and ginger, and sprinkle with the remaining ¼ teaspoon of salt.
Source: The Beekman 1802 Heirloom Vegetable Cookbook
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/6th second at ISO‑3200
My mother was deathly allergic to garlic, so I never had garlic until I was about twenty-four and tried an Italian restaurant in East Baltimore. Cheap restaurant, so when the food tasted different to me, I made a face. A discussion with a waitress followed and I suggested she get her own fork and taste the very strange flavor that permeated the pasta. “That’s garlic, sir,” she said. But she really meant to say, “That’s garlic, you idiot. What planet are you from?”
I have come to understand, enjoy and even relish garlic. Suzen and I use so much that I worry about inviting my mother to visit now. I think the brick walls are permeated with garlic scent. Two steps in by Mom, and we’d be calling 911. Too risky. And, besides, I don’t think I’m in the will. Long story. Nothing to do with garlic. Now, since you can’t have too much garlic — yes, make the chicken with twenty or forty cloves of garlic and you’ll see — this recipe doubles down. There is roasted garlic tossed in among the beans and asparagus. They are hidden in that picture above, but they really are there. And the garlic is definitely present in the garlic vinaigrette which has enough oomph to raise the dead.
This combination of both green beans and asparagus offers modest contrast in color and major contrast in texture. With asparagus at, or perhaps already just beyond, its peak season, this is the time to take advantage of this recipe. It pairs well with a roasted or barbequed chicken and is substantial enough to be the “main” side dish. In preparing the asparagus, the amount of spices — and even the spice selection — is at your discretion. We used a lot of cumin here to give the asparagus some heat. Use more or less cumin — or chili powder — to satisfy your personal preferences. I would not use garlic powder. Enough is enough.
The instructions for the garlic vinaigrette come last here, but the vinaigrette takes the longest time to make. If you want to serve this salad chilled, then you can make the vinaigrette last. If you want to serve the beans and asparagus warm, then the vinaigrette should be the first thing you make. In that case you can deal with both heads of garlic at the same time and, yes, use the same oven temperature of either 400° or 425°F.
Green Bean and Asparagus Salad with Roasted Garlic and Garlic Vinaigrette
Yield: serves 6 Ingredients:
For the Green Beans:
- 1 pound green beans, trimmed and cut diagonally into 2-inch pieces [or longer as pictured!]
- 2 tablespoons extra-virgin olive oil
- 1 head of garlic
- Salt and pepper to taste
For the Asparagus:
- 1 bunch asparagus, washed
- 1 teaspoon cumin
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
For the Garlic Vinaigrette:
- 1 head of garlic
- ¾ cup olive extra virgin olive oil
- Kosher salt to taste
- 2 teaspoons Dijon mustard
- ¼ cup balsamic vinegar
- 1 tablespoon agave
- Zest and juice of 1 orange or 2 lemons, optional
- Freshly ground black pepper
For the green beans, first preheat the oven to 450°F. Put the garlic clove with 1 tablespoon of olive oil and 1 tablespoon of water in an oven-proof baking dish and cover. Cook until the cloves are soft and will easily slide out of peeling. Toss the green beans with the remaining olive oil on a large rimmed baking sheet pan. Roast until browned and almost tender, stirring occasionally, about 10 minutes. Sprinkle beans with the garlic cloves, salt and pepper. Toss to combine. Continue roasting for 2 to 5 minutes, then remove from the stove.
At the same time, for the asparagus, after washing cut off the hard stems and then halve the remaining stalks. Put the asparagus in a cast iron skillet with the spices and dry roast them all. Stir to avoid burning. Pull from the stove when the asparagus is fork tender. Add the asparagus to the still hot green beans. Stir to mix.
For the garlic vinaigrette, raise the oven temperature to 425°F.
Cut the top off the head of garlic. Place it on a square of aluminum foil, drizzle it with 1 teaspoon olive oil, wrap it up, and put it in the oven for 30 to 40 minutes or until soft. Whisk together the mustard, balsamic vinegar and salt to taste. Add the agave and orange or lemon zest and juice [if using those optional ingredients]. Squeeze out the roasted garlic and mash it or chip it finely and add the garlic to the dressing. Whisk together and drizzle in ½ cup of olive oil. Season with salt and pepper to taste. Pour half the vinaigrette over the vegetables. Taste and adjust the seasoning adding more dressing if need, or additional salt and pepper.
Sources: epicurious.com for the green beans and Chef Kim Piston at CBTB for the asparagus and dressing
Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/4.5 for 1/13th second at ISO-3200