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)

WEARIN' O' THE GREEN ~ MINT BUTTERFLIED LEMON LEG of LAMB / CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

"Laughter is brightest where food is best."

~ Irish Proverb

~ Shamrock

( Oxalis regnellii)

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MINT BUTTERFLIED LEMON LEG of LAMB
~ 'Spring lamb' ... perfect for the season
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1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed)
2 lemons & zest
3 minced garlic cloves
4 Tbsp. chopped mint
4 Tbsp. extra-virgin olive oil
coarse salt and freshly ground black pepper

MINT SAUCE:
1/2 cup good mint jelly
1/2 cup fresh lemon juice
zest from above lemons
1 Tbsp. butter
1/4 cup brown sugar
1 tsp. Coleman's dry mustard

• Flatten lamb to 2-inch thickness. Score skin side of lamb criss-cross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper.
• Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight.
• Make mint sauce: Combine mint jelly and remaining ingredients in saucepan. Stir over low heat until jelly melts. Bring to boil, remove from heat and let cool.
  Remove meat from refrigerator. Pour cooled mint sauce over lamb, turning occasionally, allowing lamb to come to room temperature before grilling.
• Remove from sauce and grill over medium hot coals 30-45 minutes (depending on thickness), basting several times with sauce and turning occasionally. (Do not overcook ~ should be pink on inside) While lamb is cooking, bring marinade to boil, reduce heat and simmer 5 minutes.
• Remove from heat and let rest before carving. Serve with remaining sauce, boiled buttery new potatoes, crisp green salad and crusty peasant bread.
  

CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

~ Twirled and adapted ... a good thing!

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1 cup room temperature stout (such as Guinness)

1 stick + 2 Tbsp. unsalted butter

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 cup sour cream

2 organic eggs

1 Tbsp. good vanilla extract

2 cups flour

2 1/2 tsp. baking soda

1 tsp. salt

Glaze:

2 oz. best bittersweet chocolate

2 Tbsp. Irish whiskey

1/4 cup unsalted butter

• Cake: Preheat oven to 350-degrees. Spray 9-inch springform pan with no-stick spray (e.g. Pam Cooking Spray).
• In medium saucepan, heat stout with butter until butter is melted. Remove from heat and whisk in cocoa powder and sugar.
• Whisk sour cream with eggs and vanilla and our into stout mixture. Stir until smooth.
• Combine flour, baking soda & salt. Add to batter, stirring just until combined.
• Pour into prepared pan and bake for 45 minutes. Test with toothpick to see if it comes out clean. Remove cake and let cool completely in pan.
• Frosting: Melt chocolate and whiskey in top of double boiler until smooth. Remove from heat and beat in butter, one tablespoon at a time. (If it separates, add a little cream and whisk until smooth). Spread icing over top of cake (rough dripped finish is good).

IRISH SEAFOOD FEAST ~ MUSSELS in GARLIC & GUINNESS / LEMON PESTO SALMON

"May your thoughts be as glad as the shamrocks,

may your heart be as light as a song,

may each day bring you bright, happy hours

that stay with you all the year long."

~ Irish Blessing

MUSSELS IN GARLIC & GUINNESS
~ from the Irish Pub Cookbook
"The Brazen Head ... in Dublin, has been trading for 800 year ... reputed to be not only the oldest pub in Dublin, but also one of the oldest in all of Ireland ....These mussels, steamed in garlic and Guinness are one of the pub's most popular starters."

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2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water
1 minced shallot
3 cloves minced garlic
1 Tbsp. minced fresh flat-leaf parsley, plus more for garnish
1 1/2 tsp. minced fresh thyme
1/2 cup Guinness
1/2 cup half & half
2 Tbsp. unsalted Kerrygold Irish butter
Lemon wedges for serving
French bread for sopping

• Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6-8 minutes, or until mussels open. Discard any that do not open.
• To serve, divide the mussels among shallow bowls and ladle the broth over them. Sprinkle with parsley & serve with a wedge of lemon and slices of bread to sop up the juice.

LEMON PESTO SALMON
~ until fresh basil is readily available, a good brand of store bought pesto (like Kirkland from Costco) is fine

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1 large salmon fillet or 4 (6-oz) smaller fillets
juice of 1 lemon & zest
1 clove minced garlic
freshly cracked pepper
1/4 -1/2 cup pesto
1/4 cup toasted pine nuts

Rinse and pat salmon dry. Rub with lemon juice and minced garlic. Sprinkle with cracked pepper and lemon zest. Spread evenly with pesto and bake in preheated 450-oven for 13-15 minutes. Remove from oven and sprinkle with toasted pine nuts. Delicious served with oven roasted red skin potatoes.

MYSTICAL ROOTS (History of the Shamrock) ~ CHOCOLATE CREAM CHEESE GUINNESS BROWNIES

~ Mystical Shamrock

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The History of the Shamrock

Full of symbolism, this plant has mystical roots
by Michelle Gervais
(technical editor of Fine Gardening.)

Shamrocks have been symbolic of many things over the years. According to legend, the shamrock was a sacred plant to the Druids of Ireland because its leaves formed a triad, and three was a mystical number in the Celtic religion, as in many others. St. Patrick used the shamrock in the 5th century to illustrate the doctrine of the Holy Trinity as he introduced Christianity to Ireland."

"Wearin' o' the green"

The shamrock became symbolic in other ways as time went on. In the 19th century it became a symbol of rebellion, and anyone wearing it risked death by hanging. It was this period that spawned the phrase "the wearin' o' the green". Today, the shamrock is the most recognized symbol of the Irish, especially on St. Patrick's Day, when all over the world, everyone is Irish for a day!The original Irish shamrock (traditionally spelled seamróg, which means "summer plant") is said by many authorities to be none other than white clover (Trifolium repens), a common lawn weed originally native to Ireland. It is a vigorous, rhizomatous, stem-rooting perennial with trifoliate leaves. Occasionally, a fourth leaflet will appear, making a "four-leaf clover," said to bring good luck to the person who discovers it.

~ Purple Shamrock (Oxalis triangularis)

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CHOCOLATE CREAM CHEESE GUINNESS BROWNIES

~ Rich chocolate lover's dream clipped from 2007 Detroit Free Press

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Filling:

8 oz. softened cream cheese

1/3 cup sugar

1/2 tsp. vanilla extract

1 room temperature egg

Brownies:

1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. salt

6 Tbsp. softened butter

8 oz. chopped premium dark bittersweet chocolate

3/4 cup white chocolate chips

4 room temperature eggs

1 cup sugar

1 1/4 cups room temperature Guinness or other stout beer

1 cup semi-sweet chocolate chips

• Preheat oven to 375-degrees. Line a 9x13 inch baking pan with foil or parchment paper or grease and flour the pan.
• For filling: In medium mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add vanilla and egg until just blended. Set aside.
• For brownies: In a bowl, whisk together flour, cocoa powder and salt. Set aside.
• In top of double boiler over simmering water, melt butter, bittersweet chocolate and white chocolate chips, stirring until melted. Remove from heat.
• In large bowl, beat eggs and sugar until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture and whisk in beer; the batter will seem thin. Stir in chocolate chips - they will sink to bottom. Pour entire mixture into prepared pan. Spoon cream cheese mixture on top and run a knife through it several times to create a marble effect.
• Bake 30 minutes, or until visible cream cheese is lightly browned and wooden pick inserted in center comes out almost clean. Remove from oven and cool in pan before cutting into squares. ( 24 servings)

'COMFORT' IN A DAY ~ BEEF CARBONNADE

"Things are beautiful if you love them."

~ Jean Anouilh

~ Hubbard Lake Winter

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BEEF CARBONNADE
(Favorite hearty and rich Belgian beef stew with sweet caramelized onions and dark beer, perfect company fare by the fire after a long day skiing or snowshoeing.)
~ The Silver Plate Cookbook

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1/4 lb.bacon
2 very large yellow onions (1 1/2 to 2 pounds) peeled and thinly sliced
1 Tbsp. granulated sugar
1 cup unbleached flour
1 Tbsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
3 lbs. (1-in. cubed) beef stew meat (chuck is best)
vegetable oil (optional)
2 cups imported dark beer
chopped parsley (garnish)

• Coarsely dice bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve.
• Add onions to skillet and cook, covered, in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl and let stand while you prepare the beef.
• Stir flour, thyme, salt, and pepper together on plate and roll cubes of meat around in mixture until well coated. Shake off excess and set cubes on another plate.
• Press onions gently with back of spoon to extract as much cooking fat as possible. Transfer fat to a kettle. Add in vegetable oil if not enough for proper browning of beef. (Be sparing or carbonnade will be greasy).
• Set kettle over high heat; when very hot, add 6-8 cubes at a time to brown properly. Turn heat down slightly and cook until browned on all sides. Transfer with slotted spoon to clean plate and proceed with the browning until all meat is done.
• Preheat oven to 325 degrees.
• Pour beer into kettle and stir browned bits on bottom with spoon. Return beef cubes to kettle along with bacon and sauteed onions. Bring to simmer on stove. Cover and set on middle rack of oven.
• Cook 1 1/2 hours, stirring occasionally, until stew is thick and meat tender.
  Taste and correct seasoning.
• Turn into heated serving dish, garnish with chopped parsley, and serve immediately. (6 portions)
  Note: Serve carbonnade with buttered egg noodles tossed and poppy seeds, sauteed apples, black bread and good dark beer.

~ Comfort in a day

(Late January sunset)

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"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

- Edith Sitwell