Grilled Marinated Flank Steak

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I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season.  If you have not, well now is the time!

Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people.  While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed.  Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.  

This cut of meat grills up rather quickly, so you'll want to keep a close eye on it.  Within 10-14 minutes, you should have a perfect medium-rare cooked steak.  I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F.  I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice.  I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.

Not that you'll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies.  

Looking for another great way to enjoy flank steak on the grill? Take a lookout my Grilled Flank Steak with Chimichurri. Happy Grilling!

Sunday Dinner

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Poached Shrimp with Green Goddess Dip/Dressing 

Grilled Butterflied Chicken

Tomato Galette

Arugula Salad with Lemon Vinaigrette 

Cappuccino Semifreddo

I wish you could have seen the excitement on my face when my husband and I came home from walking the dogs today and there was a package from Adorama on our front stoop.  Talk about Christmas in July!! So, to christen my new camera body, I thought it would be fitting to feature a recipe from the gods or in this case, goddess.  Okay, this is not a celestial recipe, but it is really good.  

Green Goddess dressing (also referred to as sauce verte) is actually named after a stage play from the 1920s.  A hotel chef wanted to pay tribute to the lead actor of the play with this recipe.  The original version contained chives, parsley, tarragon, scallions, tarragon vinegar, mayonnaise and anchovies, but like many recipes, it has been adapted over decades and this is my adaptation.

Tonight we are enjoying it as a dip with poached shrimp.  It is also delicious with crudité.  If serving as a dressing over crisp greens, I just thin the mixture with a bit of water.   Happy Sunday!

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

S'mores Bars

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*WARNING*

This recipe is dangerous!

Dangerously good, that is!

What makes the combination of graham crackers, chocolate and marshmallows so magical? I think it is safe to say that for most of us, it conjures up good memories sitting around a camp fire with family and friends, going on a camping trip with a Boy Scout or Girl Scout troop, having fun during summer camp or just sitting in your backyard enjoying the evening huddled around a fire pit.  Yeah-that's magical.  I think the only con of s'mores is waking up the next morning only to find sticky marshmallow goo in a little ones hair.  But, hey, that's part of the fun, right?

There are so many recipes and products on the market that are s'mores flavored; ice cream, cookies, brownies, cakes.  I even believe there are s'mores flavored Goldfish crackers- thanks,  I 'll pass on that one. Well, now we can add to that list with this recipe for S'mores Bars.  I have lost count on how many times I have made these.  

Oh my are these heaven on earth!! First, there is a graham crust that is baked and cooled.  Then a layer of milk chocolate is set on top of the crust followed by a good schmear of marshmallow Fluff and if that wasn't enough sticky marshmallowiness (that's not a word) for you, a good amount of mini marshmallows are sprinkled on top.  Once baked, the chocolate sets into the crust and the marshmallows puff and turn perfectly golden brown just like they would over a camp fire.  Once they are pulled from the oven, more chocolate is sprinkled on top.  I mean c'mon!  I'd say that this recipe is absolute perfection, but there is one downfall.  You have to wait at least 4 hours before you can dig in😫.  It's painful to wait, but is it ever worth it!  Happy cooking!

Sunday Harvest/Dinner

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Blackened Shrimp

Cucumber Chive Salad

Tomato Basil Salad

Creamy Egg Salad

Rustic Toast Points

Peach Cobbler

I don't have a Sunday recipe to share, but I do have a couple of pictures.  It's been 90+ degrees here the past few days and my peach tree has been loving it! And so have I! We spent the morning, with the help from neighbors, harvesting our peach tree in our potager.  I know...peaches in Illinois?? This  variety, Reliance, was cultivated from The University of Minnesota. It can withstand our brutal cold winters.  It's perfect for canning, freezing, and making peach cobbler for dessert tonight😋🍑.

Antipasto Pasta Salad

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So yeah...I kind of vanished from the food blogging radar once again.  I'll spare you the details of a nasty fall that I had at the end of May. It left me pretty banged up and bruised from my knees down. And by bruised, I mean a severe bone contusion in my right knee that left me immobile for a couple weeks until I had to push through the pain and gimp around The University of Missouri on crutches for Jack's freshman orientation.  Less than two weeks later, I was hobbling around the streets of Nashville to visit Vanderbilt University for Emma.  Since then,  I've been home, resting and recovering as much as I can before I have to leave for another road trip tomorrow.  Mabelle's U13 soccer team won their Midwest Regional soccer tournament and we are off to Indianapolis to watch them compete for The National Cup⚽️🏆. Woohoo! So as you can read, it has been a painful, but proud two months of not blogging.  Ok, that was a couple of details😉.

On to the food...pasta salad.  It's the quintessential summer bowl of goodness that can be made in advance to feed a large crowd all at once or to feed a busy family in shifts because everyone is constantly coming and going.  I swear one these days I am going to have revolving doors installed in the front and back of the house! Like most pasta salad recipes, the ingredients are flexible.  For instance, the original recipe called for 8-ounces each of sopressata and hot capicola (actually they called for salami, but we prefer hot capicola), however I only use 4-ounces of each because I think that is enough cured meat flavor.  I also dial back on the sharp provolone, but then toss in some fresh mozzarella pearls because my family loves that creamy texture. I even add quartered artichoke hearts and a little oregano to bulk up the finished product and flavor.  But the one step in the recipe that is definitely a keeper and really makes it stand out is when the mushrooms are sautéed in part of the vinaigrette.  They become tender and deeply marinated in those antipasto flavors.  Having said that, "Make it for you, make it your own."  Happy cooking!

Barbecued Pulled Chicken

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Well, I found my blogging britches...sort of.  But they are in dire need of some cleaning and repairs.  Actually, I could use a fresh new pair for a new look, but I'll have to make do for now.  One would think with summer vacation underway, I would have more time to blog.  Not!  Twice this week I had intentions to write this post, but instead I was busy with, "Mom, what are we going to do today?" and "Mom, can we paint my room?" and "Mom, we need new clothes" and "Mom, can we brush the dogs' teeth?"(--say what? Yeah, we have two dogs).  Not to mention driving to and from friends' houses and soccer practice (yep, still going) around a town where it seems that every other street is either blocked or closed due to construction and a weekend festival going on (grrr--sorry for the venting)!  And it probably didn't help that any free time that I did have it was spent with my nose in a book-- Gone Girl by Gillian Flynn is a twisted good read.

Anyway, here I am sharing a recipe because I need to, I want to, and because it is really darn good!  You know that I am a big fan of smoked meats.  But sometimes that whole process of smoking can be quite labor intensive (which is why I usually make it in large batches and freeze it).  However, this recipe is not.  Tender, dark chicken leg quarter meat is smoked with wood chunks instead of logs.  The whole cooking process takes about an hour, unlike the 9 to 11 hours that other smoked meats can take.  Bonus for a weeknight dinner or when you just want to enjoy all the outdoor weekend festivities.  Pile up the finished product on some good homemade or bakery buns and serve with some creamy coleslaw, a few chips or even some sweet summer corn-on-the-cob.  This is a meal fit for a king-- the king of the house for Father's Day that is!

Grilled Chicken Kebabs with Red Peppers and Red Onion

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Last week I was finally able to uncover my grill and prepare it for the grilling season!! The weather was positively pleasant, so I grilled out on two nights.  One night we enjoyed grilled strip steaks and the other night we enjoyed these kebabs.  

If you are a longtime reader you might recall that I have problem with cooking vegetables and meat together on one stick.  It seems that when the meat is done, the vegetables are still not cooked enough.  And to cook the vegetables further, you run the risk of over cooking the meat.  I am a big fan of just meat kebabs, like these Barbecue Chicken Kebabs with Bacon Rub (oh yum) or just vegetable kebabs.  Having said that, I have been converted with this recipe.  I think the keys to cooking the meat and vegetables properly are to have the pieces the same size and to skewer them the right way on the stick.  The onion in this recipe is skewered around the chicken so that it becomes soft and tender.  But what really makes this recipe stand out is the marinade for the chicken.  Yogurt is the primary ingredient in the marinade. It is joined by olive oil, garlic, and herbs.  I like to use 2% Greek yogurt, which provides its rich taste to the party of flavors.  Once grilled to perfection, the kebabs are brushed with a lemon-basil dressing which really adds a nice, fresh flavor to both the chicken and the veggies.

Chilled Cucumber Gazpacho

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For those of you still sweltering in the heat of Summer (to my local readers, "What's with the Fall-like temperatures??"), I give you this chilled bowl of light and creamy goodness with a little kick.

If you are a longtime follower, you may recall the Tomato-Based Gazpacho that I posted over two years ago.  I like to think of this "white" gazpacho as the flip-flop version.  The base of this soup is a combination of cucumbers and yogurt and the garnish is the tomato-based salsa.  

I use plain low-fat yogurt; not greek, and regular garden cucumbers; not English.  I use 1-2 jalapeños depending on the heat.  (Jalapeños can be as mild as a green pepper or hot as blazes.)  The salsa calls for white wine vinegar rather than the lime juice in a more traditional salsa.  I also use a large shallot in lieu of a yellow onion.  It has a milder flavor and I think the flavor marries nicely with the vinegar and cucumber flavors.

A bowl of this gazpacho is like the contents of your harvest basket after a stroll through your late Summer garden.  The flavors and aromatics present offer a new experience with each spoonful, so make some and get veggie with it! 

Tomato, Corn and Bacon Pie

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Before I announce the winners of the corn cutter giveaway, I thought it would be appropriate to share another delicious corn recipe for your summer lunches and suppers.  Not only does this recipe highlight sweet summer corn, it also has layers of garden ripe tomatoes.

Unlike savory pie recipes that use a pâte brisée or puff pastry, this crust is more like a biscuit.  It's kind of a cross between a cobbler and a pie.  The bulk of the filling comes from the tomatoes, corn and cheese.  To this base I add some bacon, sautéed onion, garlic, and a little cayenne for a kick.  In order to keep the tender biscuit layer from getting soggy, I lay the tomato slices on paper towels to draw out excess water.  I also add a little cornstarch in the cheese and corn mixture for extra insurance against sogginess.  Baked until golden and bubbling, this is a forkful of summer goodness.  The nice part is, you can make it a day in advance, chill it, then reheat it in the oven before serving which makes the dish perfect for
entertaining.

On to the giveaway.  First, a big thank you to all who entered.  I enjoyed reading all the different ways you enjoy corn.  The random winners drawn are...

AlyssaAugust 23, 2012

Corn and macaroni casserole, from my grandmother.

Paula {Salad in a Jar}August 22, 2012

I follow you on Facebook too. Also like fresh corn saute until a little brown in butter only.

Congratulations Alyssa and Paula.  Please send me an e-mail with your address and I will promptly mail you your corn cutter.  For those of you that are still interested in a corn cutter of your own, check your local hardware store (that's where my grandparents bought it) or visit Lee's Manufacturing to purchase one online.

Creamed Corn

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I am really excited to be sharing this recipe (actually it is more of a technique with a really cool kitchen gadget) with you today.  I'm so excited, I don't even know where to start talking about this recipe.  This is the real deal.  No cream, no half-and-half, no flour-- just corn and a little bit of butter☺.  Whenever I see recipes calling for anything other than corn and butter that are called creamed corn...I can't help wincing.  It's not that I am the guardian of the concept or anything.  I just like to keep those flavors in other dishes like the Creamy Corn Pudding Soufflé.

As a child, I spent hours sitting on my grandparents' counter top watching them cream corn.  As I got older, I spent my fair share of time and labor shucking bushels of corn so we could freeze it for the fall and winter (it is a must on our Thanksgiving menu).  In college (and without the really cool gadget), I even went as far as creaming the corn by hand.  The creaming process begins by cutting down the middle of each corn row with a sharp knife.  Then using the back side of the knife, you extract the corn pulp and milk.  This process can produce equally delicious results, but it is far more labor intensive.  My dear grandmother took pity on me when I told her how I was going about it and I had a corn cutter of my very own in the mail that week!  And that cutter is working just as well now as the day I broke it in.

Now about that cutter...

This is it.  

The teeth and straight edge on the cutter.

To cream the corn, set the corn cutter over a large bowl.  Firmly holding the cutter and corn, rake the corn over the teeth and across the straight edge...

to extract all of the corn pulp and milk.

Give the corn a little turn and repeat, turning after each pass, until the corn has been completely creamed.

The pulp and milk.

Quick tip-- place the end of the corn cutter up against a wall covered with a towel.  This will help you keep the bowl and cutter in place.  Also, remove anything close by as the corn will splatter slightly as you cream it.  

Cook over the lowest heat setting with a little bit of butter, covered, for several hours or until starches have naturally thickened the creamed corn and the color is a deep golden yellow.

Season with kosher salt to taste and you are good to go. 

GIVEAWAY TIME!! 

(This giveaway is now closed)

I am fairly certain that many of you don't have a corn cutter.  So with fond memories of my grandmother's intervention, I am going to spread my own gospel of corn creaming and give away not one, but two corn cutters to my wonderful readers and followers☺.  To enter for a chance to win, leave a comment in the comments section below describing your favorite recipe using corn.  For a second chance, leave a separate comment below telling me you follow me on Facebook.  The winner will be randomly chosen.  This giveaway, sponsored by yours truly, will be open until Monday August 27, 2012 (open to U.S. and Canadian residents only).  The winner will be announced next Wednesday August 29, 2012.  Good luck!

Corn and Lima Bean Succotash

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If you are looking for a delicious way to eat your veggies, you will find it in this recipe for succotash.  Flavors from a variety of sources come together to make a perfect side dish (especially during the summer) to a sandwich or main-dish meats.  You can even make a meal of it with a nice piece of bread or a buttered biscuit.  

I am a lover of all varieties of Lima beans, but you'll note that in this recipe I use Fordhook Lima beans.  These are the largest of the Lima bean family.  They are the meatiest of the Lima bean varieties and have a superior texture and buttery taste.  I have had success with growing them in my garden.  Unfortunately, they are hard to come by in local farmstands.  But my local market does carry a quality frozen brand.  

I know that not everyone is a fan of Lima beans, but with this recipe I bet you will be able to trick your kids (and possibly yourself) with the sweetness of the corn.  Before they know it, they'll have eaten red pepper and maybe even *gasp* a Lima bean!   

Strawberry Caprese Salad

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Now that strawberry season is sadly coming to an end in certain parts of the country, I couldn't let the summer recipes slip away without sharing this sensational salad.  In fact, we enjoyed it twice in one week.  And for me to cook the same thing twice in one week... Well, let's just say that's almost unheard of in my kitchen.

I have had strawberries, mozzarella and basil with a drizzle of good balsamic vinegar before and it is delicious, but I really like the use of white balsamic vinegar in this recipe.  It keeps the colors bright and fresh.  A little sugar, honey and garlic help to balance the sweet and the savory-- a combination that you know I adore.

I use small balls of mozzarella called pearls, but you can use whatever size fresh mozzarella you can find and cut it into pieces.  Same goes for the berries.  Serve it on top of slices of toasted baguette for a lovely appetizer or starter to a meal, spoon some on top of a bed of peppery arugula for a light lunch, or simply set out the bowl with toothpicks and let your family and guests dig in.

Sparkling Strawberry Lemonade

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What would Summer look like if it could be transformed into a liquid and poured into a glass? After I made and began to photograph this sparkling strawberry lemonade, I began to believe that I had a nominee for the "Summer in a Glass" award that exists only in my head ☺.  At least in the "June" category, anyway.

That is the dreamy side of this beverage.  The fact of the matter is that this drink tastes really good.  The kids will love it poured over ice.  The adults will love it mixed with vodka while appreciating a painted sky summer sunset.  Mix it up and drink in the season.      

*Important Note*---If not serving to a crowd, keep the lemon syrup-strawberry mixture and the sparkling water separate until ready to drink so as not to lose desired fizziness.  

Peach Buttermilk Sherbet

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Continuing with my love of peaches, here is a recipe I created years ago.  I call this a sherbet because, unlike a sorbet, it has dairy in it, but it is just as light as a sorbet, so little guilt is involved.  I use the best tasting peaches I can find because that is where the true peach flavor comes from.  I add buttermilk for an unexpected tang and use white and brown sugars for a deep, sweet flavor.  Fresh lemon juice and spices take this sherbet to a whole new level of frozen goodness.  Lastly, I like to add just a bit of liqueur, like peach schnapps, to keep the sherbert from freezing rock hard.  With the buttermilk and flavorings, one bite will have your taste buds playing tricks with you.  That's right.  The taste is ever so reminiscent of that all-American peach dessert, the cobbler.  Maybe I should call it Peach Cobbler Sherbet? The extra beauty of this recipe-- no oven required on a hot summer day.  Get peachy with it!

Summer Fruit Salad with Lime-Mint Syrup

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Regular readers know that we enjoy our Sunday dinners, but we also enjoy our Sunday breakfasts.  It is usually a tasty baked good, eggs in some form, and a seasonal fruit or salad.  This recipe is one we enjoy during the summer months when the berries and melons are at their peak and the herbs green and bright.  It is a simple salad with an extra pop of flavor from the juice and zest of a fresh lime and some fresh mint from my garden.  As good as the recipe is as written, feel free to use whatever fresh seasonal fruit you have on hand or enjoy.  In fact, I have a few other seasonal fruit salads based on this recipe.  Honeydew melon, blackberries, raspberries, pineapple, grapes, and even kiwis are all suitable candidates for this bowl of sweet goodness.

Chocolate-Mint Chocolate Chip Ice Cream

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Scooped into bowls or topping a cone, this cool, minty ice cream is a sure fire way to beat the heat. It does require turning on the stove, but one spoonful or lick will have you believing that it was completely worth it.

The original recipe called for regular mint, but I have a bumper crop of a unique variety of mint. Chocolate mint. Yes, I have chocolate scented mint running rampant in my garden. Two great flavors in one leafy green is the perfect base for this no artificial color or flavor frozen treat. If you don't have chocolate mint, you can certainly use regular mint. Using fresh mint does lend a lovely herbal flavor on the first bite. However, I find that the overall flavor improves with age. Therefore, I recommend making this ice cream at least a few days in advance before serving. The method to create the layers of chocolate ribbons is unique as well. Once the ice cream base is frozen in an ice cream maker, it is layered and drizzled with melted chocolate. The chocolate hardens and breaks almost immediately, creating bite-sized chips. Bite after bite, this garden fresh ice cream will have you coming back for more!

Grilled Panzanella

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I am always on the lookout for seasonal dishes that are normally served as a side to meats or seafood that can take the lead role and stand on their own for a meatless meal.  This spin on the classic panzanella salad delivers.  It is bursting with peak summer freshness and flavor with a grilled twist.  A traditional panzanella consists of fresh summer vegetables (like tomatoes and onions) that are tossed with stale bread and a drizzle of extra-virgin olive oil.  This panzanella consists of fresh vegetables, basil, and grilled vegetables.  A few capers add a briny note to the mix.  It is all tossed together with a delicious vinaigrette.  Once combined, the juices from the vegetables and the vinaigrette are soaked up by the grilled bread--yum!

The recipe called for a seeded and chopped large tomato, but I like to use Campari tomatoes for their size and flavor.  They are slightly larger than cherry tomatoes and are bursting with sweetness.  I add them at the end to keep their juicy insides intact.  You can certainly use any tomato that suits your fancy.  In fact, you can use just about any vegetable or herb to your liking.  Grilled zucchini, squash, or even some fresh oregano would be a welcome addition. As I have said before, make it for you, make it your own.  Just please make this dish before the summer bounty is no more! 

*Tip- After cutting the onion, I carefully skewer each round with a wooden skewer that has been soaked in water. This helps keep the rings of the slice intact when grilling.  The soaking also prevents the skewer from burning.

**Note- The recipe calls for a ficelle.  What is a ficelle?  It is a very thin baguette.  Ficelle literally means string in French.  If you cannot find a ficelle, you can use a standard size baguette, but cut each slice into smaller pieces before grilling.  The ficelle I used was about 1 1/2-inch in diameter.

Sunday Dinner

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Hickory Bacon and Roasted Corn Gougères

Roast Chicken
Caramelized Shallots

Potato Gratin with Tomatoes, Gruyère, and Thyme

Simple Green Salad

Yogurt Cake with Currant-Raspberry Sauce

With freshly picked ripe red raspberries and jewel-like currants from my garden, there was only one thing to make for dessert this Sunday.

This cake was featured in the last August issue (2009) of Gourmet magazine.  Once I made it and, most importantly, tasted it, I knew that I would be making it again and again. The cake is made with plain yogurt, which makes for a tender and tangy cake.  A sweet, thick white icing is poured over top and it is served with a fresh currant-raspberry sauce.  After two weeks away at camp, I knew this summery cake would be well received and appreciated by some happy-to-be-home campers.

Tomato-Based Gazpacho

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It's H-O-T and I am not referring to the Tabasco in this recipe.  The temperature outside is climbing to the 100º F mark.  Definitely too hot to be turning on the stove, so a batch of this soup was in order.  It is nourishing and statisfying without weighing you down and it requires little effort.  It is also a great way to keep up your fluids and electrolytes in times of extreme heat.

Gazpacho is a chilled tomato-based raw vegetable soup that originates from southern Spain. There are many variations in color and flavor of the original gazpacho, which included fresh summer vegetables and stale bread.  Nowadays, one can find recipes for gazpachos that include fruit and seafood, as well as ingredients like avocado and cucumber that alter the color. This tomato-based recipe stays fairly close to the roots of gazpacho with the exception of the stale bread.  I keep the bread on the side for dipping.

The original recipe calls for green bell pepper and onion, but I much prefer the sweetness of red bell pepper and shallots.  I also use a few green onions for their mild onion flavor.  Fresh garlic adds a bit of a bite and fresh flat-leaf parsley lends a nice lemony note. The acidity from the tomatoes and vinegar is balanced by a good extra-virgin olive oil.  In terms of texture, make it according to your own liking.  Some prefer their gazpacho chunky and some like it smooth.  I prefer it somewhere in between with a garnish of finely diced cucumber for added crunch. Lastly, several good splashes of Tabasco will accentuate the flavor in this fresh vegetable mixture if a bit of heat is your thing.  If you can't stand the heat outside, try it in this bowl of summery goodness! 

Sunday Dinner

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Homemade Refrigerator Pickles and Aged Cheddar

Crackers

Grilled Pork Chops with a Blackberry Wine Barbecue Sauce

 Creamed Corn

Haricots Verts with Garlic and Arugula

Peach and Blueberry Galette

This Sunday is one of the rare times that we aren't together as a whole family because my two older children are still away at camp.  Part of me wanted to get take-out and forget about Sunday dinner and part of me wanted to have the whole neighborhood over to fill the void.  However, I knew my children were looking forward to hearing about what I was making via snail mail (the only way I have contact with them), and that warms my heart.  Besides, one day they will be gone, whether it is college or the real world calling, and the show must go on.  So, it is time to buck up and fire up the grill for a simple, but still delicious, Sunday dinner.

Since my youngest is still pulling on my apron strings this Sunday, I thought I would make one of my desserts just for her.  She adores peaches and blueberries (if they are cooked), so this galette was in order.  It is rather rustic looking, but the taste is anything but.  Sweet, juicy peaches and plump, fresh blueberries piled on a round of flaky pastry is a simple way to get dessert on the table.  No crimping perfect pie pleats or weaving lattice tops.  The crust has a higher flour to butter ratio to give good structure and to help prevent the dough from breaking and the fruit juices leaking during cooking.  I also add a bit of cornstarch to the dough and filling to combat the same issue.  I add a pinch of cinnamon and a bit of lemon juice to brighten the flavors of the peaches and berries.  It is baked until brown and bubbling.  Served warm or at room temperature with a scoop of vanilla ice cream makes it extra good.  So good that now I am looking forward to another Sunday dinner!  (But, I still miss my kiddos.)