School has finally started. All the friends reunited. All the moms and dads teary eyed over their little one’s sitting at their desks and embarking on their new scholastic journey. The new year is upon us and to celebrate, tonight’s dinner is a little more time consuming than usual. The result is a great salad. Make extra and it will be great for lunch the next day.
The green bean recipe is adapted from a recipe by Michael Ruhlman. The pork sprinkled with fresh ground pepper and lots of salt, is simply seared with a shadow of oil into a large heavy bottomed skillet. Sear 3 minutes on each side and then place in the hot oven to finish the cooking process.
Tonight’s August 24, 2011 dinner:
Roasted Pork Tenderloin
Green Beans, Corn, Onion with Shallot Vinaigrette
GREEN BEAN, CORN AND ONION SALAD WITH SHALLOT VINAIGRETTE
1 large onion thinly sliced
1 pound green beans, stem ends picked off
2 roasted shallots
2 ears of corm
¼ cup good red wine vinegar and or Sherry vinegar (I enjoyed the taste of the 2 vinegars blended)
Freshly ground black pepper
½ cup olive oil
Bring a large pot of salted water to a boil. You will need to boil the onion first, the green beans second and the corn last, all in the same pot of water, so make sure you will have a strainer handy or a steamer basket to remove the onions.
Boil the onions for 1 minute. Using the strainer, transfer the onion slices to an ice bath and chill for about 2 minutes. Remove the onion slices and place on a paper toweled bowl.
Boil the green beans until tender, about 5 minutes. Transfer them to the ice bath and chill for 3 to 4 minutes. Remove the beans to a paper lined bowl.
Boil the corn for 2 minutes, and then immerse the ears in the ice bath until completely chilled, about 5 minutes. Add more ice cubes to the ice bath as needed.
In a blender, combine the shallots, the ¼ cup vinegar, a nice pinch of salt, and several grinds of pepper. . Process briefly then with the motor running adds the ½ cup olive oil.
Cut the corn off the cob, cutting deeply enough against the cob so that the corn comes in planks. Remove the paper from the bowl of the green beans. Toss the green beans with half of the vinaigrette. Top with the plank of corn and scatter any remaining kernels around the salad.
Shallots, unpeeled, roots cut off
Preheat oven to 400º. Put the shallots on a piece of aluminum foil large enough to enclose them. For each shallots add about 1 teaspoon of butter. Sprinkle with salt and pepper. Seal the foil around it and seal tightly. Roast until the shallots are completely soft and a knife can be inserted without resistant, about 1 hour. When the shallots are cool enough to handle remove the skins. Store in the refrigerator for up to 3 days.