MICHIGAN WINE COUNTRY (LEFT FOOT CHARLEY) ~ A TASTE of TRAVERSE CITY / TARTE TATIN

~ Michigan Wine Country

~ LEFT FOOT CHARLEY

(Village at Grand Traverse Commons)

~ Traverse City

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TARTE TATIN

~ October is apple time in Michigan. Please enjoy this simple open-face apple French dessert compliments of Edible Grande Traverse/Fall 2008.

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TARTE TATIN

Pie dough:

1 cup pastry or all-purpose flour

1/4 tsp. salt

pinch of sugar

5 Tbsp. cold unsalted butter

2 1/2 to 3 1/2 Tbsp. ice water

In mixing bowl, blend four, salt and sugar. Add butter and blend in by cutting up into pieces i the four, using a pastry cutter, 2 knives slicing against each other, or your fingertips. When most of the flour and butter have been incorporated but still small, pea-sized lumps of butter visible, sprinkle on about 3 Tbsp. of ice water. Mix lightly until it all just barely holds together in a ball. Add a little more water if mixture is still too dry. Form quickly into a ball, cover n plastic, and refrigerate for about 30 minutes.

Tarte:

3 Tbsp. butter

3/4 cup sugar

6 firm acidic Michigan apples (e.g. Northern Spy, Golden Delicious)

lemon juice

pinch of cinnamon, clove or other favorite spice, if desired

• In heavy 10-inch skillet (I like an iron skillet) or fireproof baking dish, gently heat sugar and utter until melted; remove fro heat. Core apples and cut each into eight wedges (10-12 for large apples). Arrange in closely packed layer in the skillet, pressing lightly into the sugar mixture. Toss remaining apples in a little lemon juice (and spice) and arrange in a second layer in the pan. Cook over low to medium heat for about 30 minutes until juices are bubbling and brown and apples are somewhat tender. Remove from heat for 5-10 minutes.
• Preheat oven to 425-degrees.
• Take cold pastry dough fro refrigerator and roll into a circle big enough to cover all of the apples. When oven is fully preheated, lay the dough on top of apples and trim it quickly so that it all fits inside the pan. Put immediately into oven and bake for about 20 minutes, until crust is browned and cooked through.
• Allow pan to cool slightly, then carefully (beware of hot, syrupy juices) invert onto a serving plate. Serve warm if possible. To dress it up, try a dollop of cold heavy cream,creme fraiche, or a light ice cream. (8 servings)

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.