PURE WHITE ~ LILY IN THE SNOW

Is not this lily pure?

What fuller can procure

A white so perfect, spotless clear

As in this flower doth appear?

~ Francis Quarles

(English poet and devotional writer - 1592 - 1644)

WILL THIS SNOW EVER END? ... FRENCH PEA SOUP

" The snow doesn't give a soft white damn whom it touches. "

~ e.e. cummings

~ Lily in the snow

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FRENCH SPLIT PEA SOUP

~ Perfect finale for the Easter ham bone and another 'bone-chilling' night

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1 juicy ham bone

(or 8-12 slices chopped sauteed bacon, browned and crisp)

1 large chopped Vadalia or Spanish onion

1 bunch chopped leek (white and pale green parts)

2-4 large peeled and chopped carrots

4 minced garlic cloves

4 (32-ounce) cans or boxes organic chicken broth

2 cups dry white wine

2 pounds rinsed green split peas

4 whole bay leaves

2-4 Tbsp. chopped fresh rosemary leaves (1-2 Tbsp. dried)

1 Tbsp. Herbes de Provence

freshly ground cracked pepper to taste

coarse salt to taste

• In large stockpot, saute onion and leeks in reserved 2 tablespoons bacon grease (or add 2 tablespoons olive oil if using ham bone) until limp.
• Add garlic and chopped carrots, cooking additional few minutes. Carefully add stock, scraping brown bits from bottom of pot.
• Add ham bone, peas, white wine, bay leaves, rosemary, pepper and salt. Bring to boil and reduce heat, simmering until peas are tender, stirring occasionally about 1 hour. Taste and adjust seasonings. (12 servings for light eaters)
• Note: For a unique flavor, add a dollop of fresh horseradish, plenty of cracked pepper and top with seasoned croutons.

THE ART OF NATURE ~ PEEKING in a JULY GARDEN

"All gardeners need to know when to accept something wonderful and unexpected,

taking no credit except for letting it be."

~ Allen Lacy

Allen Lacy information ~

http://www.ibiblio.org/london/agriculture/literature/1/msg00057.html

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~ Daisies, daylilies, rose, and Monarda (beebalm/bergamot)

~ Oriental lily

~ Coneflower (Echinacea), dahlia, Ligularia, Herb Robert, astilbe, Moombeam coreopsis, and Heuchera (Key Lime Pie & Creme Brulee)

~ Daylily

~ Coneflower (Echinacea), daylilies, rose, Monarda, phlox and New Guinea impatient

SIMPLE SUNDAY NIGHT SUPPER ~ PEPPERED GRILLED TENDERLOIN / VIDALIA ONION PIE

~ Simply wonderful ( Lilium speciosum 'Uchida')

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PEPPERED GRILLED TENDERLOIN

with Jack Daniel's Sauce

*

4 (8-oz) beef tenderloin steaks

1 Tbsp. fresh thyme

1 Tbsp. fresh rosemary

1 Tbsp. fresh marjoram

1 Tbsp. freshly ground pepper

1/4 cup extra-virgin olive oil

4 Tbsp. Jack Daniel's whiskey

fresh rosemary sprigs for garnish

Sauce:

4 Tbsp. minced shallots

2 Tbsp. red wine vinegar

1/2 Tbsp. freshly ground black pepper

1/2 cup organic beef stock

1/2 cup red wine

1/2 cup Jack Daniel's whiskey

• Rub steaks with herbs and pepper. Combine olive oil and whiskey. Pour over steaks. Cover and let stand at room temperature for 1 hour.
• Meanwhile, prepare sauce. Boil shallots, vinegar, pepper, beef stock, red wine and whiskey. Bring to boil and simmer until reduced to 1/2 cup. (Can make ahead)
• Remove steak from marinade. Grill to desired doneness and let rest.
• Serve with Jack Daniel's sauce, garnished with fresh rosemary sprigs (and Vidalia Onion Pie).

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VIDALIA ONION PIE

~Trust the recipe, you'll like it! Adapted from treasured 1992 issue of Bon Appetit.

*

1 1/2 cups finely crushed Ritz crackers

6 Tbsp. room temperature unsalted butter

2 cups thinly sliced Vidalia onions

3/4 cup whole milk (or sour cream)

2 organic large eggs

1/4 tsp. coarse salt

1 cup grated sharp Cheddar or Colby

Hungarian sweet paprika

Chopped fresh parsley

• Preheat oven to 350-degrees. Mix cracker crumbs and 4 Tbsp. butter until blended. Press into 8-inch pie plate.
• Melt remaining butter and saute onions until tender and opaque. Plunk over crust.
• Whisk milk, eggs, salt & pepper. Pour over onions and sprinkle with cheese. Sprinkle with paprika and parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)

HERE COMES SUMMER! SOLSTICE SUPPER ~ GRILLED FLANK STEAK with MORAN STEAK SAUCE / MUSHROOM PIE with SOUR CREAM CRUST

~ Another pretty face 'Sunray' (Lilium)

"In June and July, just when the sun would have its day without a border, out come these bright yellow mimics, faces jubilantly upturned, eight to twenty to a 2-foot stem. A very few dark spots mark the center of the flower, and its petal edges have a random curl. 'Sunray' produces numerous secondary buds, which extend its blooming season considerably."

A BOOK of LILIES (Mark Smith)

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GRILLED FLANK STEAK with MORAN SAUCE

~ Steak, one of the ultimate staples for summer, comes flavorful and succulent when prepared properly. This 40 year old recipe will fill the bill for fun summer dining.

*

1 1/2 lb. flank steak

1/2 cup chopped red or sweet onion

4 cloves minced garlic

1/3 cup red wine

1/4 cup soy sauce

1 Tbsp. brown sugar

1 tsp. Worcestershire sauce

1 tsp. fresh minced ginger (1/2 tsp. ground)

1 Tbsp. extra-virgin olive oil

1/2 tsp. freshly ground black pepper

• Combine onions, garlic, wine, soy sauce, brown sugar, Worcestershire sauce, ginger, olive oil and black pepper. Pour marinade over steak (in large sealable bag or small container). Marinate 24 hours.
• Let stand at room temperature. Remove steak from marinade.
• Grill on high, covered, for 3 minutes per side (rare) or 4 minutes per side (medium rare). Remove and let rest 5-7 minutes. Good alone or prepare Moran Sauce to spoon over meat.

MORAN STEAK SAUCE

~ Retro and wonderful (if not watching weight)

*

1/4 lb. butter

2 heaping Tbsp. Heinz 57 sauce

1 Tbsp. chopped chives

1 tsp. chopped parsley

(sauteed mushrooms, optional if not making Mushroom Pie)

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MUSHROOM PIE with SOUR CREAM CRUST

~ A delicious side for steak (don't count the calories)

from a clipped November 2006 Bon Appetit

*

Crust:

2 1/2 cups flour

2 tsp. baking powder

1 tsp. salt

1 cup chilled unsalted butter, cut into 1/2-inch cubes

1 cup sour cream

Filling:

3 Tbsp. butter

2 1/2 cup chopped onions

8 cups coarsely chopped mushrooms (1 1/2 - 1 3/4 lbs.)

2 Tbsp. chopped fresh thyme

1 8-oz. package (room temperature) cream cheese, cut into cubes

1 large egg yolk beaten with 1 Tbsp. milk (for glaze)

• Crust: Whisk flour, baking powder and salt in large bowl. Add butter and cut in with fork until it looks like coarse meal. Add sour cream and stir until dough comes together. Shape dough into disk; dived into 2 pieces (1 about 2/3 of dough) and (1 about 2/3 of dough). Roll larger piece on lightly floured surface to 14-inch round. Transfer to 10-inch glass pie dish and trim overhang. Roll remaining to 12-inch round and place onto baking sheet. Cut into 1-inch wide strips for top lattice. Chill crust at least 30 minutes.
• Filling: Melt butter in heavy skillet. Add onions and saute until soft and golden, about 6 minutes. Add mushrooms and thyme. Saute until mushrooms are tender and release juices, abut 6 minutes. (Can be made ahead. Cover and chill. Rewarm over medium heat before continuing). Add cream cheese and stir until melted. Season to taste with salt & pepper.
• Preheat oven to 400-degrees. Spoon filling into crust. Top pie with strips in lattice pattern. Fold strip ends and overhang under. Crimp edge decoratively. Brush lattice with glaze.
• Bake pie until crust is golden brown and filling is heated through, about 45 minutes. Cool pie 30 minutes before serving.

TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE

Don't look back ~ Forget yesterday ~ Enjoy a 'guilt-free' dinner

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~ Oriental lily

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TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE

~ adapted from The Common Grill Cookbook

12 cups Mesclun salad greens mix

Sweet Balsamic Vinaigrette

2 roasted & julienned red peppers*

2 roasted & julienned yellow peppers*

* Broil or grill peppers until black & blistered. Place in paper bag or cover with plastic wrap until cool enough to handle. Peel off skin and cut peppers in half. Remove seeds and membrane.

3 grilled & sliced Portobello mushrooms *

* Refer to January Archives (January 24 ~ Grilled Portobello Mushroom Sandwich)

Garlic Croutons

24 pitted Kalamata olives

6 Tbsp. sun dried tomatoes

Place salad greens in large bowl and toss with Sweet Balsamic Vinaigrette. Divide among 6 serving plates.

Distribute yellow peppers, red peppers, and Portobello mushrooms over each salad. Top with Garlic croutons, Kalamata olives, and sun dried tomatoes.

(serves 6)

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SWEET BALSAMIC VINAIGRETTE

1 1/2 cups olive oil

1/2 cup white balsamic vinegar

2 tsp. minced garlic

2 Tbsp. sugar

2 Tbsp. dry mustard

2 tsp. kosher or sea salt

1 tsp. cracked black pepper

Combine all ingredients in bowl and mix thoroughly. Refrigerate until ready to serve.

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GARLIC CROUTONS

Sizzle 3 minced cloves garlic in 6 Tbsp. extra-virgin olive oil. Add 6 cups firm bread (good wheat & hearty white). Toss and slightly brown. Pop in 350 degrees oven until toasted and dry, stirring often.