Kim Dannies: Lifestyle & Adventure writing

Still Celebrating Summer
September 7, 2006

It’s hard to say good–bye to the lazy days of summer, and no doubt there are friends we still need to connect with. It’s no too late! Hang on to summer a little longer with a fabulous meal that is celebratory yet simple to prepare. Fresh corn takes on new life as the ultimate comfort food when it is creamed. I served this dish the other night and my guests swooned over it. The green bean salad, a stunner served family–style, is a fresh take on tired tabouli. Ingredients can be prepped a day ahead; assemble the salad a few hours before serving and then set at room temperature. The corn requires only a gentle reheat. Add a few skewers of beef, chicken or shrimp, open a bottle of fruity Zinfandel, and you’ve got a late summer celebration on your table.

Creamed Corn
- 13 ears of fresh corn, steamed for 6 minutes; cool, shuck into a bowl.
- 1 8–ounce container of crème fraiche (or 1 cup heavy cream)
- 3 tablespoons best quality unsalted butter
- kosher salt to taste; 2 pinches of red pepper flakes
- 2 tablespoons freshly chopped chives

Combine half the corn and half the cream in a food processor. Process for I minute until a thick puree forms. Heat a large sauté pan on medium low; add butter. Stir in remaining cream, corn, and corn puree. Heat gently to allow the cream to thicken, about 3 minutes. The corn should be warm, not steaming. Add salt in pinches, tasting as you go. Add red pepper flakes. When ready to serve, top with fresh chives. Serves 6, with seconds.

Green Bean Tabouli

Blanch 1 pound of very small fresh green beans for 1 minute; immerse in a bowl of ice water to stop cooking. Drain on paper towel.
Place 2 cups of bulghur in a large bowl and pour just enough boiling water over to cover. Set 5 minutes then break up grains with a chopstick.
Chop 6 Roma tomatoes and sprinkle kosher salt over them.
Dressing: mince 3 garlic cloves and the zest of a lemon in a small processor. Add 2 tablespoons of Dijon mustard, juice from the lemon, one half cup orange juice, and a large pinch of kosher salt. Turn on processor. Drizzle in one half–cup olive oil and process until emulsified, about 2 minutes.
On a serving platter, make a bed of the bulghur banking the sides so it looks like a wide bread loaf. Lightly pack the tomatoes on top. Drape the green beans over the tomatoes. Drizzle with dressing. Crumble 1 cup feta cheese all over and top with freshly ground pepper. Serves 6.