Last evening's dinner was excellent. We had a beautiful halibut steak, cooked perfectly. I made my first Hasselback potato. I had seen it often on the blogs, but this was our first. It was good, but I used a russet and think I would try a different potato the next time; something a little waxier.
But the real treat of the meal was the green beans. This was the second time I have made them this summer. I found the recipe in "Cook's Illustrated," FALL ENTERTAINING edition. I liked the way the garlic and olive oil was heated in the microwave to cut down the length of time it would take to roast the garlic in the oven. I have been looking for a quick go-to green bean recipe for quite a while, and I think this one is a real winner. I did cut down the amount of garlic by half and I eliminated the sugar the second time. I did not feel it was necessary.
Roasted Garlic Green Beans by Diane Unger - Cook's Illustrated
12 garlic cloves, peeled and halved lengthwise (I used half the garlic ) 2 tablespoons extra virgin olive oil 1/4 teaspoon sugar (I did not use this the second time) 1 1/2 pounds green beans, trimmed 3 tablespoons water 4 teaspoons wine vinegar Salt and ground black pepper
Microwave garlic, oil and sugar, uncovered in a small microwave safe bowl until softened and fragrant, about 1 minute. Transfer 1 tablespoon of the oil to a large nonstick skillet. Reserve the remaining garlic mixture.
Heat skillet over medium high heat until oil is shimmering. Add green beans and water and cook, covered, until bright green, about 3 minutes. Add reserved garlic oil mixture to skillet. Do not stir. Continue to cook, covered, until beans are almost tender, about 3 minutes. Remove lid and cook, stirring occasionally until beans are browned in spots and garlic is golden, 2 to 3 minutes. Off heat, stir in vinegar and season with salt and pepper.