Thursday, October 18, 2012

Jacob Pilarski's Early Autumn Three Bean Salad

Joe and I went to an awesome pop-up dinner at Happy Girl Kitchen Co. last week in Pacific Grove featuring vegetables from our farm. The chef for the meal was Jacob Pilarski who worked at Manresa Restaurant for the past 4 years and is currently the Chef de Cuisine at Sierra Mar at Post Ranch Inn. He made a delicious three bean salad that he's agreed to share with us. We will still have fresh shelling beans, green beans and yellow wax beans at the markets for the next couple weeks so it is a great way to enjoy them while they last!

 
Jacob at Happy Girl Kitchen Co.

Romano beans, haricot verts and yellow wax beans

Early Autumn Three Bean Salad

1 lb. Green beans
1 lb. Yellow wax beans
1 spoonful Chevre
1 spoonful Basil pesto
1/2 lb. Tongue of Fire shelling beans, fresh
2-3 Tomatoes, very ripe
Olive oil
Red wine vinegar

Soak Tongue of Fire beans for 2 hours in water prior to cooking. After two hours, drain and rinse. Place beans in cooking vessel and cover with cold water by 2" (veggie stock or 1/2 veggie-1/2 water is even better). Add aromatics to beans, such as a whole peeled onion, a few garlic cloves, a few pinches of nutritional yeast, a stick of kombu, and/or herbs. Simmer beans for around an hour and a half, making sure beans remained covered by liquid (add water to cover, if needed). Salt the beans 3/4 of the way through cooking period. Check on beans periodically... if they're done earlier, great. If they need a little more time keep checking every ten minutes or so (time varies based on amount of heat applied). Adjust seasoning when beans are tender and let beans cool in pot at room temperature.

Pare stems off of fresh beans. Saute bean types separately (green and yellow might be "cooked" at different times) over medium high heat with a little olive oil. Salt pole beans just before taking them off the heat. Add finished beans to mixing bowl with chevre and pesto, tossing to coat. When all pole beans are added, adjust seasoning.

To finish: Cut tomatoes in half. Using a box grater, grate the tomatoes (cut side applied to the grater) into the shelling beans, stopping when you reach the skin. Adjust seasoning and add vinegar to taste- this is now the dressing for the pole beans. Spoon Tongue of Fire beans and some liquid over the pole beans. Drizzle a little more olive oil over top.

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