Mom’s Favorite Dinner
10 August 2007 by Jean Johnson
Mom’s Favorite Dinner
Cooking Beyond Measure, p. 173
I’ve always found it interesting that my carnivore mother’s favorite dinner was nothing but three vegetables: tomatoes, green beans, and corn. For sure the meal was served with chicken or some sort of meat, but that wasn’t what got the attention. Rather it was the trio of vegetables from her Iowa childhood that she relished. Doing this gorgeous dinner is a snap.
Recipe Note
Slice fat home grown tomatoes crosswise into thick slabs. Toss the beans in a heavy skillet with enough water to keep them moist while they darken a tad without graying and turn crisp tender. Either boil the corn or grill it.
That’s it except for some butter for the corn and the beans. So simple. So beautiful. So perfectly matched to the late summer season.
Note on Stemming Green Beans: Often I don’t bother to stem the beans. They turn into finger food right along with the corn, and I’ve found that folks enjoy this presentation. It’s similar to serving roasted garlic in the husks. The tender snap bean tips, of course, are fine to eat.
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