SWEET LIFE ~ OAKLEAF HYDRANGEA / PEAR NUT BREAD with LEMON MINT BUTTER

"To live is so startling it leaves little time for anything else."

~ Emily Dickinson

~ Early life

~ 'In the now'

~ Tomorrow's joy

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"The Oakleaf hydrangea is a dramatic, white-blooming shrub with four seasons of interest. It blooms best in areas where summers are somewhat hot, but it is winter hardy farther north than the macrophylla (mophead). A tremendous advantage of the Oakleaf is that it can thrive in much dryer locations than its cousins. Mopheads struggle in my sandy soil, but the Oakleaf hydrangeas thrive with very little attention."

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PEAR NUT BREAD with LEMON MINT BUTTER

~ A hint of autumn is in the air ... enjoy this favorite 'fiber' treat while pears are 'sweet' and at their peek.

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2 fresh ripened pears

2 large beaten organic eggs

1 cup bran

1 1/2 cup flour

1/2 cup sugar

1/2 tsp. ginger

1/4 tsp. nutmeg

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. soda

1/4 cup soft shortening or sweet butter

1/2 cup chopped toasted nuts (walnuts, pecans, pistachios)

• Preheat oven to 350-degrees.
• Core and finely chop unpeeled pears to measure 1 1/4 cup. Combine beaten eggs and bran. Sift dry ingredients. Add shortening and pear mixture until moist. Add toasted nuts. Turn into greased loaf pan. Let stand 20 minutes.
• Bake for 1 hour, adding 10-15 minutes depending on oven. Allow to stand 10 minutes. Serve warm slathered with Lemon Mint Butter.

LEMON MINT BUTTER

Cream 1 cup unsalted butter with 1 tsp. lemon peel and 2 Tbsp. chopped fresh mint leaves.

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

*

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)