This week end past we had the pleasure of having friends over for dinner. The husband enthusiastically decided to cook snapper for dinner with a sauce consisting of fresh tomatoes, garlic and basil. I agreed to prepare the sides (I don't eat fish myself).
My favorite moment of the evening was me leaning against the counter sipping wine while the husband impressed me with his garlic skin peeling technique. He placed the knife sideways and pounded it with his fist. The skin separated quite easily leaving the clove there naked -ready to be chopped.
Notice how much garlic has been chopped in the bowl. Then the husband says, "Wow, it sure is time consuming to chop two cloves of garlic". I almost spit out the wine in my mouth as I held back a laugh. Yes, he thought two cloves meant two heads of garlic. Imagine how the sauce might have turned out...
The following sauce not only could not only top a fresh fish but also top a plate of angel hair pasta or crusty bread (in every case just add Parmesan!)
Fresh Tomatoes, Garlic and Basil
3 Ripe Tomatoes blanched, peeled and chopped (This Gazpacho recipe explains how to blanch tomatoes)
2 Garlic cloves chopped
8 basil leaves shredded
Salt and pepper to taste
Saute garlic cloves until they are browned
Mix together garlic, basil and tomatoes
Salt and pepper to taste
The first time I made lentil soup I made the same mistake. I put three heads of garlic instead of three cloves of garlic in it. Oh man, it tasted good but the after effects were not so good.
Posted by: VinnieG | February 09, 2008 at 08:37 AM
VinnieG, That is very funny.
Posted by: Shelly | February 27, 2008 at 09:18 PM