REMEMBERING AUGUST ~ 'BIG FAT' MEDITERRANEAN GARDEN BURGERS & FLORENTINE POTATO SALAD

AUGUST'S CROWN

Whilst August yet wears her golden crown,

Ripening fields lush-bright with promise;

Summer waxes long, then wanes, quietly passing,

Her fading green glory on to riotous Autumn.

~ Michelle L. Thieme

~ Sunflower fields (Hubbard Lake)

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'BIG FAT' MEDITERRANEAN GARDEN BURGERS

~ Perfect for a balmy early autumn day

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2 pounds ground sirloin

1 finely chopped medium onion

2 cloves finely minced garlic

12-oz. jar roasted peppers, drained and finely chopped

3 Tbsp. fresh bread crumbs

2 Tbsp. extra-virgin olive oil

1/2 cup minced fresh basil

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh rosemary

salt & pepper to taste

1 cup drained and sliced artichoke hearts

6 slices provolone cheese

fresh favorite greens

6 large grilled hamburger rolls

Sauce:

1 cup mayonnaise

1 Tbsp. fresh lemon juice

2 finely minced garlic cloves

1 Tbsp. drained capers

• Gently combine ground sirloin, onions, garlic, roasted peppers, bread crumbs, olive oil, herbs and salt & pepper. Carefully form into 6 large patties (do not overhandle).
• Combine mayonnaise, lemon juice, garlic and capers for sauce.
• Grill burgers over hot coal until desired doneness. Top with cheese. Serve on grilled rolls, slathered in sauce and topped with sliced artichoke hearts and favorite greens. (Serves 6)

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FLORENTINE POTATO SALAD

~ Adapted from Southern Living

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3 lb. quartered red potatoes

coarse salt

2 cups shredded fresh baby spinach

1 cup sliced celery

1 cup mayonnaise

1/2 cup chopped fresh parsley

1/2 lb. crumbled cooked bacon (reserve some for garnish)

1 bunch chopped green onions (reserve some for garnish)

juice and grated rind of 1 lemon

freshly ground cracked pepper

• Bring potatoes and salt to boil in large pot over high heat. Reduce heat and cook 20-25 minutes or until fork tender. Drain and toss with lemon juice, grated rind, salt & cracked pepper. Allow to cool slightly.
• Add celery, mayonnaise, parsley, bacon, green onions, and additional. Toss gently. Fold in spinach. Garnish with bacon and green onions. Chill at least 1 hour. (6-8 servings)

SIMPLE SUNDAY NIGHT SUMMER SUPPER ~ GRILLED RIB EYE with FRESH HERBS / NOUVEAU FRENCH POTATO SALAD

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER."

~ Galileo

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Enjoy the many surprises of Michigan Wine Country as noted in today's

Detroit Free Press ...

"There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines."

(http://www.michwine.com/)

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~ The Remains of the Day

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GRILLED RIB EYE with FRESH HERBS

~ Simple lake supper, enjoying the remains of the day.

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4 (8-oz) rib-eye steaks
1/4 cup minced shallots or green onions
juice of 1 fresh lemon plus zest
1 Tbsp. balsamic or red wine vinegar
1/4 cup Michigan red wine
3/4 cup assorted chopped fresh herbs (rosemary, parsley, thyme, basil, French tarragon)
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
coarse salt & freshly ground pepper to taste
additional fresh herbs for garnish

• Whisk onions, lemon juice, zest, vinegar, red wine, and mustard together in bowl. Gradually whisk olive oil. Add fresh herbs.
• Season steaks with salt and pepper. Pour marinade over steaks and refrigerate several hours. Bring to room temperature before grilling.
• Remove steaks from marinade and grill until charred and cooked to desired doneness, about 6 minutes per side for medium-rare. Reduce marinade, first over high heat then simmering for 5 minutes.
• Transfer steaks to platter. Let rest 5 minutes. Spoon herb marinade over and garnish with fresh herbs. Serve with Michigan award-winning Merlot or Cabernet Sauvignon wines.

(http://www.michiganwines.com/)

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NOUVEAU FRENCH POTATO SALAD

~ This adapted delicious salad (May 3003 - Cooking Light) can be made in advance, tossing in radishes just before serving to keep from discoloring potatoes.

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2 lbs. small red skinned potatoes
1/2 cup minced shallots
6 Tbsp. white wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp. extra-virgin olive oil
3/4 tsp. coarse salt
1/4 tsp freshly ground black pepper
1/2 cup sliced radishes
1/2 cup sliced black olives
3 Tbsp. chopped fresh chives

• Cover potatoes with water in saucepan and bring to boil. Reduce heat and simmer 10 minutes or until fork tender.
• Drain and rinse with cold water. Cut into wedges.
• Place in large bowl, adding shallots, 2 Tbsp. vinegar and parsley. Toss gently.
• Combine remaining vinegar, oil, salt and pepper. Whisk well and pour over potatoes. Toss gently to coat. Add radishes and olives. Toss gently. Sprinkle with chives.