A Return to Chase’s

By Lori Powell

As promised per my last post, I am blogging again about Chase’s Daily Restaurant in Belfast, Maine. Since corn, green beans (my own are almost done) and tomatoes are still so plentiful, I thought I would share my version of a salad I had at Chase’s that used those classic summer ingredients.

What’s nice about this recipe is that minimal cooking is required; the only thing that is cooked is the fresh green beans, which are just given a good blanching.

Blanching is the process of cooking something quickly in boiling salted water until crisp-tender, draining immediately and then refreshing in a bowl of cold water that includes a few ice cubes. This not only stops the vegetables from cooking but also helps to retain their vibrant color and crisp texture – the trick is to not undercook or overcook.

My kitchen tip is to remove a bean and give it a wiggle test...if it wiggles slightly, it’s done… if it doesn’t, throw it back and cook it a little longer. Fresh slender green beans only take about 2 to 3 minutes. Stir them occasionally in the boiling water.

The corn, yes, is surprisingly, not cooked. This works only if you have corn that was just picked and is super fresh. The thing about corn is, as soon as you pick it, the sugars start to convert to starch. So the corn is less sweet and the texture not as crisp. Starchy corn sticks to your teeth and is just not as good, so giving it a quick sauté will improve a less-fresh ear of corn.

Enjoy September as it is harvest time…the earth is exploding with all things fresh and good. It is the last celebration before the leaves start to fall and the temperature drops. I love this time of year and the transition…to me, this is this is the real start of the New Year!

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Green Bean, Corn and Heirloom Tomato Salad
Serves 1

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 teaspoon finely chopped fresh tarragon (optional)
1 teaspoon finely chopped fresh basil (optional)
Sea salt and freshly ground black pepper, to taste
1 handful of green beans, blanched (see above directions)
1 fresh ear of corn, husked, rinsed and kernels cut from cob
1 small heirloom tomato, cut into bite-size wedges
1/2 ounce Manchego or Parmesan cheese, cut into thin slices
Fresh edible flowers (optional)

1. Whisk together vinegar and mustard in a serving bowl and slowly add oil in a stream until dressing is emulsified and thickened. Whisk in herbs and season with salt and pepper to taste.
2. Toss in beans, corn, tomato and cheese until coated well. Season with more freshly ground black pepper, if desired. Garnish with flowers, if desired.

Note: To blanch beans, drop them into salted boiling water and cook until crisp-tender. Drain immediately and then refresh in a bowl of cold water that includes a few ice cubes. This not only stops the vegetables from cooking but also helps to retain their vibrant color and crisp texture. Fresh slender green beans only take about 2 to 3 minutes. Stir them occasionally in the boiling water.

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Related posts:

1. A Trip to Chase’s
2. Celebrate the Fourth with Corn
3. Beautiful Beans!
4. Sandwich Dinners to the Rescue
5. Cooking with Kids