The fantastic folks at 20Food.net and 20Town: The Book of Bartholomew are getting together for a late summer dinner tonight and I have been assigned to bring a side dish to pass. Â Like usual, I can’t decide between recipes and am bringing 2 dishes instead of 1. The kitchen partner and I have vastly different views on potluck menus. Â I like to plan the perfect dish (even if I’ve never cooked it before) based on the tastes and interests of guests I know will be there. Â It’s a good insurance policy that I will have at least one thing to talk about. Â He however, would prefer to make a trusty standby–in the “you’re always famous for…” sort of way. Here’s a hint: he always picks my potato salad. Â Tasty, but not exactly a conversation starter.
For tonight’s dinner, I am bringing a bit of both. Â My standby is the warm green bean and potato salad from Day #2 of the Eat Local, America Challenge. Â I’m trying it with crumbled bacon tonight. Â Everything’s better with bacon. Â The other dish is a new recipe I found on Marthastewart.com that I’ve been itching to try. Â I haven’t the slightest idea why it is called Indiana succotash as opposed to any other state. Maybe the green beans instead of the lima beans used in classic succotash?? Â Educate me if you know.
Anyway, it’s straight-up Minnesota succotash today; crunchy green beans and speckled yellow and white sweet corn from the farmers’ market. I made this up last night and will gently re-heat it just before the picnic tonight. Â The key is not to overcook the green beans. Â The should be quickly blanched to capture the brightest green color and the crispest crunch. Â I promise to take some photos of the other great food. Â For now, check out the menu for tonight here:Â http://20food.net/2011/08/08/20food-net-dinner/
Sweet Corn Succotash
Adapted from Indiana Succotash on marthastewart.com
1 pound green beans, washed and snipped Homegrown
3 tablespoons unsalted butter Hope Butter, Hope, MN
1 bunch green onions with tops, roughly chopped Homegrown
1/2 teaspoon celery seeds
The kernels cut off from 6 cobs of sweet corn St. Paul Farmers’ Market
3/4 teaspoon paprika
1. Cut beans into 1/2 inch pieces and drop all at once into a large pot of boiling water. Blanch green beans for 3 minutes. Immediately remove from pot, and put in ice water to stop cooking. Drain well.
2. While beans are draining, melt butter in a large skillet. Add green onions and celery seeds and cook 2-3 minutes or until onions are soft. Add in corn kernels and cook 3-4 more minutes. Add in green beans and paprika and continue cooking until all ingredients are heated through. Serve warm.