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)

HONORING FATHER'S DAY ~ GRILLED HERBED PEPPER STRIP STEAKS / VIDALIA ONION PIE / GRILLED FRESH ASPARAGUS

"Father! - to God himself we cannot give a holier name."

~William Wordsworth

~ Dearest Father

GRILLED HERBED PEPPER STRIP STEAKS

4 (8-10 oz) beef New York strip or ribeye steaks
1 Tbsp. fresh thyme
1 Tbsp. fresh rosemary
1 Tbsp. fresh marjoram
1 Tbsp. freshly ground pepper

1 Tbsp. minced garlic
1/4 - 1/2 cup extra-virgin olive oil
1/2 cup red wine
1 Tbsp. soy sauce
2 Tbsp. dry mustard
juice of 1 lemon and zest
splash Tabasco sauce

• Combine fresh herbs, garlic and pepper. Sprinkle over massage into steaks.
• Combine olive oil, wine, soy sauce, dry mustard, lemon juice, zest, and Tabasco. Pour over steaks and marinate at least 4 hours.
• Remove steaks from marinade (reserve) and grill to personal taste. While steaks are cooking, reduce marinade. Allow steak to rest and serve sauce over steaks. (If desired, top with crumbled Gorgonzola)

Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve

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VIDALIA ONION PIE
~ Adapted from treasured 1992 issue of Bon Appetit.
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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 to 1 1/2 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. Sprinkle with cracked pepper. Plunk evenly over crust.
• Whisk milk or sour cream, eggs, salt & pepper. Pour over onions and top with cheese. Sprinkle with paprika and chopped parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)
  

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GRILLED FRESH ASPARAGUS

Toss asparagus spears with olive oil and a few splashes of balsamic vinegar. Sprinkle with sea salt and cracked pepper. Grill until slightly caramelized.

SIMPLE SUNDAY NIGHT SUMMER SUPPER (A Taste of Provence) ~ GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER / OVEN ROASTED RATATOUILLE

~ Early August garden

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GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER

~ Delicious bistro-style steak known as 'onglet' adapted from

PEDALING THROUGH PROVENCE COOKBOOK

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2 lbs. skirt steak (or flank steak)

3 Tbsp. extra-virgin olive oil

2 Tbsp. herbs de Provence

1 Tbsp. finely chopped rosemary

sea salt and freshly cracked pepper to taste

Anchovy-Olive Butter

8 Tbsp. room temperature unsalted butter

8 drained and coarsely chopped anchovy fillets

1/4 cup pitted and coarsely chopped imported black olives

1 1/2 tsp. fresh thyme blossoms (in bloom) or finely chopped leaves

• Prepare grill.
• Place steak on platter and rub on both sides with olive oil. Sprinkle evenly on both sides with herbes of Provence, rosemary, salt & pepper. Let stand 10-15 minutes.
• Meanwhile, prepare anchovy-olive butter. Place butter in small bowl. Add anchovies and mash with fork. Blend in olives and thyme.
• Grill steak roughly 3-4 minutes per side for fare to medium-rare. Divide steak into four servings and top immediately with generous dollop of anchovy-olive butter. (4 servings)

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OVEN ROASTED RATATOUILLE

~ A simple taste of Provence

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1 minced clove garlic

3 large thinly sliced onions

4 seeded and quartered assorted colored roasted* peppers

(green, red, orange & yellow)

1 medium 1/4-inch sliced eggplant (Japanese preferable)

2 thinly sliced garlic cloves

3 small 1/4-inch sliced zucchini

2 small 1/4-inch sliced yellow squash

5-6 garden fresh sliced fat Roma tomatoes

coarse salt & coarsely cracked pepper

additional extra-virgin olive oil

1 tsp. chopped fresh thyme

1/2 cup slivered fresh basil

• * In 450-degree oven, roast pepper halves on foil-lined sheet, cut side down, about 15 minutes or until skin loosens. Cool slightly, peel and chop. Set aside.
• Sprinkle salt over zucchini, yellow squash, and eggplant. Let rest for 30 minutes and squeeze out excess water.
• Heat 1/4 cup olive oil in flameproof casserole or large oven-proof skillet. Saute garlic, being careful not to burn. Add onions and cook until translucent. Lift and set aside.
• Layer following vegetables alternately back into casserole or large skillet until all vegetable have been used. Salt & pepper each layer.
• First, sauteed onions & garlic, then roasted peppers, eggplant, sliced garlic, zucchini and yellow squash, and sliced tomatoes. Drizzle with additional olive oil. Sprinkle with fresh thyme and slivered basil.
• Roast lightly covered with foil at 350-degrees for 1 hour or until paring knife tests tender. Let juices rest at least 5 minutes before serving. (Even more delicious eaten the next day).

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Note: For the 'authentic' version of REMY'S RATATOUILLE

(Thomas Keller's CONFIT BYALDI)

featured in the delightful Disney movie, RATATOUILLE, visit:

(http://www.whittierdailynews.com/ci_6334231?source=most_emailed)

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.

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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)

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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

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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.