Simple: I do my best to keep my food uncomplicated.
Fresh: I only eat fresh, real food - no fake food.
Balance: Well that just means that when I want a piece of chocolate cake, I have one.
Don’t get me wrong, I’m not a 5 ingredient chef or someone who doesn’t have the patience for a slow braised short rib. I’ll stand over a pot of risotto stirring for 20 minutes- it’s a labor of love. I’m just saying that some of the most satisfying dishes can be made with just a few simple ingredients. Keeping it simple is easy when you have fresh ingredients to work with and Summer Fest is the perfect forum for simple recipes. This week we continue with beans, greens and fresh herbs. I tossed these fresh green beans in seasoned flour and then gave them a quick sizzle in some hot oil with a generous sprinkle of Fleur De Sel. Hot and crispy … they were perfect on their own, but even better dipped in a lusciously rich garlic aioli loaded with fresh parsley.
Roasted Garlic Aioli
makes 1 cup
2 egg yolks
* 1 Tablespoon roasted garlic
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flake
2 teaspoons fresh lemon juice
¾ cup extra virgin olive oil
In a medium bowl combine yolks, garlic, salt, pepper, pepper flake, and lemon juice- whisk well
Slowly drop by drop add in olive oil and whisking continuously
Once emulsion starts to develop oil can be streamed in
Aioli should be thick like softened mayonnaise
If it becomes too thick add in drops of water to smooth out texture
Aioli can also be made in the blender or food processor or with a hand held emulsion blender
1 pound trimmed fresh green beans
4-5 fresh radishes- halved
1 cup of all purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
Fleur De Sel
In a medium heavy bottomed pan with 2 inch sides - heat 2-3 inches of oil to 370 degrees
Toss flour together with salt and pepper and lightly dredge dry beans into flour
Carefully place beans into hot oil and cook for 1-2 minutes
Remove from oil and drain off excess oil onto a plate lined with paper towel.
Sprinkle with Fleur De Sel
Serve warm with aioli and radishes
How You Can Join in Summer Fest 2010
Have a recipe or tip that fits any of our weekly themes? Starting with our posts of Wednesday, July 28, for five Wednesdays, you can contribute in various ways, big or small.
Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.
The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.
Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Mattbites.com).
Summer Fest 2010 Posting Schedule
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit