Tuesday, July 21, 2009

CABIN LIVING ~ GRILLED HERB STEAK / 'GREEN' GREEN GODDESS SALAD / S'MORES CHEESECAKE with SUMMER BERRIES

"In summer, the song sings itself."
~ William Carlos Williams

~ IVY GERANIUM on DECK
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GRILLED HERB STEAK
~ Perfect for guests on a lazy evening
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2 (4-5 lb.) 2-inch thick sirloin steaks
Marinade:
1 cup dry red wine
1/4 cup extra-virgin olive oil
1 minced large sweet onion
1/2 cup chopped fresh parsley
2 minced garlic cloves
1 Tbsp. chopped tarragon (1 tsp. dried)
1 Tbsp. chopped thyme (1 tsp. dried)
1 Tbsp. chopped rosemary (1 tsp. dried)
freshly ground pepper to taste
  • Combine all ingredients for marinade in large heavyweight plastic bag. Seal and marinate for several hours or overnight, rotating often.
  • Prepare grill. Let meat come to room temperature in marinade. Remove and grill to desired taste (preferably rare-medium rare) basting often with marinade. Let rest for 10-15 minutes before slicing diagonally into thin slices. (8-12 servings)

'WA-GI-DAA-KING' at HUBBARD LAKE
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'GREEN' GREEN GODDESS SALAD
~ Better than bottled dressing to dress on favorite greens
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hefty handful of favorite salad greens for each guest
chopped veggies (cucumber, red onion, chopped red,orange, and or yellow pepper)
chopped black olives
Dressing:
2 cups good light mayonnaise
1 mashed ripe avocado
2-3 chopped green onions
1/4 cup chopped fresh parsley
1/4 cup extra-virgin olive oil
3 Tbsp. white wine or white balsamic vinegar
2 Tbsp. anchovy paste
1 chopped garlic clove
1 Tbsp. chopped fresh tarragon (1 tsp. dried)
freshly ground pepper to taste
  • Combine all ingredients in processor or bender and mix thoroughly. Pour into jar with tight-fitting lid. Refrigerate until ready to serve. Shake well before using.

S'MORES CHEESECAKE with SUMMER BERRIES
~ For old and young, an American classic. Yummy rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and fluffy marshmallow topping ... (from July 2008 Bon Appetit)
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Crust:
1 1/2 cups crushed graham crackers (1 packet)
3 Tbsp. sugar
6 Tbsp melted unsalted butter
Filling:
9 oz. chopped high-quality milk chocolate (like Lindt or Ghirardelli)
2 8-oz room temperature packages good cream cheese
3/4 cup sugar
1/8 tsp. salt
3/4 cup heavy whipping cream
3 large eggs
Topping:
1 cup sugar
2 large room temperature eggs whites
3 Tbsp. water
1 tsp. cream of tartar
1/8 tsp salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 tsp. good vanilla extract
1 1-pint container fresh raspberries
1 1-pint container fresh blueberries/blackberries
  • Crust: Position rack in center of oven and preheat to 350 degrees. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch springform pan with 2 3/4 inch high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325 degrees.
  • Filling: Stir chocolate into top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
  • Topping: Whisk sugar, egg whites, 3 Tbsp. water, cream of tartar, and 1/8 tsp. salt to blend in large metal bowl. Set bowl over saucepan of simmering water, whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using handheld electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla. Scrape topping onto cheesecake. Using metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
  • Preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes. (Or using kitchen torch, lightly brown topping in spots). Chill cake until cold. (Can make 1 day ahead. Cover with cake dome and keep chilled).
  • Remove pan sides. Place cake on platter.
  • Combine berries in bowl. Cut cake into wedges. Serve berry mixture alongside.
JULY SUNSET (Hubbard Lake)

21 comments:

Tyra in Vaxholm said...

Beautiful collages and yummy food Joey. Have a wonderful vacation, it looks very pleasant there.

LOLove Tyra

Cameron (Defining Your Home) said...

Joey -- great summer recipes! My husband loves to grill and I'll share this steak recipe with him.

Sorry that I've been absent lately. So many projects... my son came home from months of work and I've been helping him (online) setup a business... planning a return trip to France next summer, but the other son wants to go along as his pharm school grad present... Grumpy stopped by on Thursday to do a magazine shoot for next year, so I was busy weeding and watering and tidying up the garden for over a week. Tired! LOL

Have a great day!
Cameron

Gail said...

Oh, my what beautiful views on Hubbard Lake and the flowers are lovely, too. Are you having a wonderful summer? The weather here in nashville has been fall like...cool crisp mornings. When I walk I almost expect to smell camp fires. Have a sweet day. gail

Rose said...

Meals at your cabin must be an epicurean delight! The photos of the sunsets at the lake are just beautiful; I can see why you would want to spend as much time here in the summer as possible, Joey.

Roses and Lilacs said...

Hi Joey, I don't think I can resist that s'mores cheesecake. Sounds heavenly. What a pretty geranium. I haven't had an ivy geranium in years. Love the wildflower pictures. You have a lovely place.
Marnie

joey said...

The cottage is indeed a little piece of heaven for us, Tyra. Thank you and enjoy the remains of summer.

You have been a busy gal, Cameron. Your boys are lucky to have the gift of your talents helping them. I try to imagine what Grumpy is like in person ... keep us posted when the article is published ... how fun! Poke around and enjoy ... a favorite of all, I have lots of grilled foods on the blog. Try the grilled onion blossoms with steak ... yummy!

It has been a very cool summer in Michigan, Gail. With all the work going on at the cottage (finally finished) we have only been out on the lake once (4th) because of inclement weather or high winds. All my chickens and grandchickens will be with us this weekend. Young Son is including a group of friends and pray the weather will be wonderful ... much planned including a few good rounds of golf (and, of course, plenty to eat, hopefully outside)!

Thank you, Rose. Even work seems easier and more fun at the lake :) Indeed, we are fortunate. Although the weather this summer could be better, every day there is a delight.

I don't do many annuals, Marnie, but summer would not be summer for me without a few pots of ivy geraniums ... so easy and showy from a distance. We also plant a huge show around the base of 2 Pee Gee hydrangeas on standard in one of our village gardens ... lovely.

beckie said...

Okay, I can't resist a cheesecake with a name like S'mores. there goes another 5 pounds. :) The lake looks so lovely and calm-I know you said you have had lots of rain and wind. And those sunsets are just made for a glass of wine and sitting on your deck. Have a great time this weekend with all your chicks!

joey said...

So what's 5 lbs. Beckie! Only a bag of sugar ... just kidding :) while a glass of wine (way fewer calories), watching the sunset, cures many ails while toasting hopes for another bright day!

Geno's Garden said...

your lake photos are beautiful. We've been having a 100 degree plus stacation from hell...lol...so, it's only my own good nature and kind heart that makes me feel happy for you and not crazy with envy!
But...I'd still rather be there... Jeannie

joey said...

Hi Jeannie and thank you! You are most kind :) Hey, look at the positives ... you can grow limes!!! (returning tomorrow for a long weekend ... yea! )

Jane Marie said...

Your sunset pictures are gorgeous!
And as usual your recipes are very tempting.
Keep watching for the next giveaway on An Herbal Bedfellow -- http://anherbalbedfellow.com -- all of you cooks might be interested!

Jarlin Paul said...

Lovely pictures...

joey said...

Thanks for the kind words and invitaion, Jane Marie. Wishing you a beautiful Michigan weekend!

As always, thank you Jarlin. Happy weekend :)

marmee said...

such a peaceful place on hubbard lake. i love water living.
so glad you are enjoying every possible minute of your summer.
happy days.

joey said...

Thank you, dear Marmee. Water living suits me well, blessed to have 2 beautiful places that feed my soul.

Rob (ourfrenchgarden) said...

I could handle a grilled steak sitting by that lake. All washed down with a glass or two of rouge.

I like your Perlagonium. I think terracotta pots were invented for them.

Beautiful photos, cheers.

Chuck Dilmore said...

always love
how you celebrate
the beautiful of this world, this life!

peace~
Chuck

Brenda said...

I haven't had that ivy geranium in a long time. Too long! Yours is gorgeous. And so are the sunsets!
Brenda

Iowa Gardening Woman said...

WOW, I always leave your blog hungry. Grest recipes and collages as usual.

Roses and stuff said...

Hi Joey, the shots of the sunset sent me dreaming...I hope you're having a wonderful time by the lake!
Katarina

Marysol said...

Don't pay any attention to the broad behind the curtain. I'm just playing catch-up.

Collages, check. S'mores Cheesecake, check. Ivy/Geranium on deck, swiped...I mean, check.

Joey, I hope you won't mind if I save your amazing picture. If I ever get motivated enough to paint, I'd like to defy Mother Nature's touch (as if) by replicating its beauty with paint.
If not, I'll just be happy admiring it.

Hope today is just a bit sunnier for you my friend.