Celebrate Fathers’ Day & Grilled Rib Eye with Compound Butter

Although it has been around for more than a century, Fathers’ Day is still a bit of a neglected holiday. There must be at least a handful of reasons, probably more, to celebrate and thank your dad on Father’s Day. After all, didn’t he …

… teach you to ride a bike … or ski or play ice hockey. To this very day, you can still remember that moment of triumph when he let go of your bike. He crossed his fingers, shouted encouragement and off you went, pedaling your heart out. Same goes for all the days you raced down a snowy hill or sped across the ice. And with summer coming, let’s hope he taught you how to grill a steak, eat a lobster and make a perfect martini!

Chances are good, he taught you the value of a dollar and hard work. You resisted but he insisted that you work for your pocket money by mowing the lawn or washing the family car. That work ethic helped you figure out how to do more with less and achieve great things.

He made pancakes for you on Saturday mornings. As he flipped the flapjacks, he listened to the ups and downs of your week. He might have been so bold as to offer a bit of advice. Some of it was probably useful even if you weren’t so sure at the time. You now know one thing for certain; his heart was definitely in the right place even if he knew nothing about a teenage girl’s angst.

Whether it was your bicycle or the lawn mower, when something broke, he fixed it and let you help. Even if it did mean that the job took twice as long. Thanks to Dad, you can change a spark plug and the oil in your car, choose the proper screw driver and hold a hammer correctly. Ten parts or one hundred, you are undaunted by those dreaded words – some assembly required.

He tucked you in and read you stories, opening your imagination to adventures and faraway lands. When dreams got too adventurous or something scary went bump in the night, he dried your tears and gave you a big hug before helping you back to bed.

T-ball, soccer, football, track or tennis, drenching rain, freezing snow or driving winds could not keep him off the sidelinesof your games and meets. He was an avid fan at the school play, ballet recital, art show and band performance. Then and now, he is nothing if not a proud poppa.

He made you laugh. With him, at him, it didn’t matter. Sometimes he was funny by accident; other times by design. He’s done it all; tickle monster, zorbit master, riddler and storyteller. He was man enough to be silly and cool enough to deadpan. His jokes were long and his stories longer. You’ve heard them all; not once, not twice but several times.

No matter the cause, horrible haircut, chicken pox or a long, dull afternoon, he cheered you up. At least for a short time, he made you forget that you looked ridiculous, itched all over or were bored to death. Maybe he taught you to play poker or introduced you to crossword puzzles. Perhaps he took you for a ride in a convertible in a futile attempt to blow out that frizzy perm. It didn’t work but the ice cream at the end of the road was delicious.

If your dad is still with you, celebrate Father’s Day by spending some time with him. If not, honor his memory by sharing special stories about him with his grandchildren or great grandchildren.

Happy Father’s Day and bon appétit!

Grilled Rib Eye with Compound Butter
He taught me how to grill the perfect steak and then top it with a pat of butter. But the fancy compound butter? I learned that in France and brought it back to him. Enjoy!
Serves 6

2 – 2 1/2 pounds rib-eye steak
Olive oil
Sea salt and freshly ground pepper
.
.
In advance: make the compound butter (recipe follows)

Preheat the grill to high heat.

Drizzle the steak with a little olive oil and generously season with salt and pepper.

Grill the steak, about 2-3 minutes per side for rare and 4-5 minutes per side for medium rare.

Transfer the rib-eye to a cutting board, top with a thin slice of compound butter and let the butter melt and the steak rest for 5-10 minutes. Slice and serve.

Compound Butter
1 to 2 tablespoons extra virgin olive oil
1 tablespoon cognac
1-2 dashes Worcestershire sauce
1-2 cloves garlic, minced
About 1/2 tablespoon fresh chives, minced
About 1/2 tablespoon thyme, minced
About 1/2 tablespoon rosemary, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
4 ounces (1 stick) butter, softened

Put the olive oil, cognac, garlic, herbs and spices in the bowl of a small food processor* and process until well combined.

Add the butter and continue processing until the butter, herbs and olive oil are fully incorporated.

Spoon the butter onto parchment paper or plastic wrap and roll it into a log. Chill in the refrigerator for at least two hours before serving.

A little goes a long way. Wrap and store extra compound butter in the freezer.

* If you do not have a small food processor, this recipe is a good excuse to buy one. Otherwise, an electric mixer will work in a pinch.

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One Year Ago – Blueberry Crumb Cake
One Year Ago – Peanut-Sesame Dipping Sauce
Two Years Ago – Strawberry Gelato
Three Years Ago – Asparagus Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate Father’s Day? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

But It’s the Weekend – a Rainy Days Special!

What happened to summer? We’re in for some soaking wet rain from Andrea, the first hurricane of the season. She’s moving up the coast and threatens to dampen our weekend cookoust. Let’s hope she moves in and out quickly.

Rain or shine, here’s hoping you will get a little R&R over the weekend with family and friends. Here are a few ideas for some weekend fun:

There is a pretty good chance that you’ll spend the evening inside! Enjoy some good company and a glass of wine while you nibble some of my Greek Stuffed Mushroom or Mushroom Crostini.

Around the table … start with great salad. Try my Crunchy Salad with Apples & Grapes. Next, I’m thinking grilled fish with some delicious Salsa Verde. Perfectly Grilled Swordfish sounds pretty good. (If the rain drives you inside, use a grill pan to cook the fish) Add my Israeli Couscous Salad with Grilled Vegetables.

For dessert, I’ve got a craving for something lemony. How about some smooth and creamy Lemon Mousse with a spoonful of fresh strawberries? Or a fabulous Lemon Tart.

Stay dry, have a great weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Planting an Herb Garden & Salsa Verde

In spite of the miserable weather, Memorial Day Weekend was the unofficial start to summer. Thinking positively and rapping sharply on any and all wood, the snow and freezing rain must surely be behind us. We are past due for sunny skies and warm, gentle showers. With fingers crossed and an optimistic heart, it’s time to plant your herb garden. Herbs will make a lovely addition to your garden and your kitchen. Fresh herbs add a bit of spark to spring and summer dishes.

But what to plant? With so many choices a trip to the nursery can be daunting. For starters, you can’t miss with parsley, sage, rosemary and thyme. (Simon and Garfunkel would be proud.) You’ll also want to add some basil, lots of basil, as well as chives and mint … and maybe some chervil or tarragon, dill, cilantro and oregano. French Tarragon is one of my favorites. Its lovely anise flavor is wonderful with poultry and fish or whisked into a creamy Béarnaise Sauce and served with a perfectly grilled steak. On the other hand, pungent oregano is wonderful in Greek and Italian food.

Of course there are variations, sisters, half-brothers and cousins of all these herbs from pineapple sage to Thai basil and chocolate mint. Before you know it, you’ll need another acre! While you are at it, don’t forget to plant a border of lavender.

What to know before you start. Planting herbs is all about location, location, location. If you are lucky, you have the perfect spot right outside your kitchen door. Most herbs need a daily dose of six or more hours of sun so you may need to sacrifice convenience if your kitchen faces north like mine.

Next, like most plants you’ll need good, well drained, fertile soil for your herbs to flourish. Before you plant, amend your soil with compost. After planting, add a layer of mulch like shredded bark to help keep the soil moist and weed-free.

In the ground or in pots? I always feel more than a twinge of envy when one of those celebrity kitchen divas gives a tour of her herb garden. Without a weed or dead leaf in sight, their perfect beds could easily be mistaken for the kitchen garden at Versailles. Not to mention that they have enough lush plants to season the entire state of New Hampshire and maybe a bit of Vermont.

Although it’s been difficult, I’ve somehow managed to rein in my green-eyed monster. Instead of an expansive, perfectly manicured garden, my herbs live in an eclectic collection of pots. Some large, some very large, they bask in a sunny spot in the corner of my driveway.

Flowerpots are ideal in our short growing season. I love picking fresh sage, thyme and rosemary year-round so as soon as fall nights turn frosty, I move the pots into the garage. They spend the winter in 40 degree comfort and get just enough light to stay green. A sunny three season porch is ideal but mine collapsed several years ago under record snows. The porch was like a sauna in the summer so I replaced it with a nice airy screened porch. The new porch is wonderful on a hot afternoon but not-at-all-wonderful for wintering plants.

A note of caution! Even if you decide to plant your herbs in the garden, keep your mint and oregano in pots. Otherwise they will soon take over the rest of your garden, your neighbor’s yard and the field across the road.

Where ever and whatever you plant, enjoy your herb garden and bon appétit!

Salsa Verde
This versatile sauce is great with your favorite grilled meat, fish or poultry. Experiment with herbs until you find your favorite combination. Enjoy!
Serves 6-8

1 tablespoon red wine vinegar
Zest and juice of 1 lemon
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon or to taste chili pepper flakes
Sea salt and freshly ground pepper
1/2 cup or to taste extra-virgin olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
2 tablespoons capers, drained
About 1 1/2 cups herbs:

1 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed tarragon leaves
1 tablespoon fresh thyme leaves

or

1 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed fresh oregano
1/4 cup loosely packed fresh mint
1 tablespoon fresh thyme leaves

Put the vinegar, lemon juice, anchovy paste and mustard in a bowl, season with the chili pepper flakes, salt and pepper and whisk to combine. Add the olive oil and whisk again. Stir in the onion and garlic, cover and marinade for 20-30 minutes.

Put the olive oil mixture in the bowl of a food processor, add the herbs, capers and lemon zest and pulse to chop and combine. Add more olive oil and process until the sauce reaches the desired consistency. Season with salt and pepper, cover and let sit for 10-20 minutes before serving.

Can be made ahead, covered and stored in the refrigerator for up to 1 day.

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One Year Ago – Asian Noodle Salad
Two Years Ago – Asparagus Goat Cheese Tart
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

What will you plant in your herb garden this summer? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

A Warm and Sunny Spring Weekend

Sun, glorious sun and temperatures in the nineties!
It looks like summer is finally here. Time for a trip to the beach! And it’s definitely a good weekend to invite friends around and get out the grill:

Relax and watch the sun set! Enjoy a crisp bottle of white wine and nibble on cool cucumbers and Smoked Salmon Mousse or White Bean Hummus.

And for the main course … keep it light and bright with Grilled Shrimp or Grilled Salmon with Lemon-Basil Aioli.

Keep it cool with a couple of salads. Asparagus is in season and you can’t miss with my Orzo & Grilled Asparagus Salad. Add a garden salad with my Sun-Dried Tomato Vinaigrette.

For dessert, my rhubarb is looking glorious. It’s a good time for Rhubarb Crisp or Zuppa Fragola-Rabarbaro (Strawberry-Rhubarb Soup).

Have a great weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

What Reality? Orzo & Grilled Asparagus Salad

Perhaps unfounded, perhaps unfair but I think that it is time for a little a rant. As we head into summer it seems like all the networks are proclaiming winners and announcing more to come. It could be my own fault. It most probably is my own fault. But I don’t get it. What is this strange, alternative universe commonly known as reality TV? And more important, how do these shows manage to reel in huge audiences? Tell me, what’s the appeal?

As far as I can figure, reality television comes in a couple of flavors:

First there are the contests. Attractive and sometimes not-so-attractive people fight for survival on desert islands, race around the world, wheel and deal and sing their hearts out. I don’t deny that at least some these contests require skill or talent or guts. Call me crazy but I have no interest in watching people eat bugs, scheme and connive. The whole idea of the cattle calls also known as The Bachelor and The Bachelorette makes me cringe.

Okay, I confess to taking a peak or two at American Idol but I soon lost interest. There was too much chatter and not enough singing. And I admit to tuning in The Apprentice for a few seasons. It didn’t take long before the backstabbing and The Donald’s pontifications got on my nerves.

And then there are the day-in-the-life shows. Cameras follow people around for weeks on end. While these people are more or less like you, me and the neighbors, they’ve got something to set them apart. What’s that something? A brilliant mind? An incredible talent. Hardly. More often than not, it’s just a little bit of melo- to go with life’s daily drama.

Instead of having the average two-point-one children, reality television families have eight or ten or nineteen. Or mom is a teenager. Or it’s multigenerational family with a grandparent who mutters vaguely funny witticisms and a cousin who is as dumb as a stone. In some cases, the program showcases an unusual family business and their colorful clients. In others, an abundance of children or cluelessness creates enough pandemonium to keep the show on the air for a couple of years.

Not all day-in-the-life shows follow families. Some find a group of friends or throw a bunch of strangers together. Perhaps you’ve seen the housewives with more money than sense and the twenty-somethings with no sense at all. Conflict, real, imagined or invented, is stirred into the pot along with shots of tequila or bottles of champagne. Sooner or later, usually sooner, shouts erupt and tears flow. If the sponsors are lucky, a full blown brawl ensues

Both the contests and the day-in-the-life programs have a special variation. Instead of people that look very much like you, me and the family next door, the participants are celebrities. Or, more likely, they used to be celebrities with high hopes for a second chance at fame. More than a few have earned their notoriety on other reality shows. Who could have guessed that reality television could be a career choice and even make you a star?

So with apologies to devoted fans and the various networks, I will continue to pass on reality television. I plan to spend my summer evenings watching the moon come over the mountain and the loons swim on Pleasant Lake.

That’s the end of my rant. Bon appétit!

Orzo & Grilled Asparagus Salad
Perfect with grilled fish, bring this pasta salad to your next beach cookout. Watch the loons, count the stars and enjoy!
Serves 6-8

Lemon Vinaigrette (recipe follows)
8 ounces orzo pasta
8 ounces feta cheese, crumbled
1/2 medium red onion, finely chopped
Grated zest of 1 lemon
1 1/2 pounds asparagus, trimmed
1/2 European cucumber, peeled, seeded and chopped
1 tablespoon fresh thyme
1/4 cup pine nuts or chopped walnuts, toasted

Make the vinaigrette – recipe follows.

Preheat a charcoal or gas grill to medium-high.

Cook the pasta according to package directions, less 1 minute. Drain well and put the warm pasta in a large bowl, add the feta, onion, lemon zest and enough vinaigrette to coat and gently toss to combine. Tossing a few times, cool the pasta to room temperature.

Meanwhile, put the asparagus in a large flat dish, drizzle with olive oil, sprinkle with salt and pepper and toss to evenly coat.

Arrange the asparagus on the grill and cook for 1-3 minutes. Don’t overcook, the asparagus should be tender-crisp. Cool to room temperature and cut into bite-sized pieces.

When orzo and asparagus have cooled, add the asparagus, cucumber, thyme and pine nuts to the pasta and gently toss to combine. If the pasta seems dry, add more vinaigrette and toss again. Cover and refrigerate for a few hours to combine the flavors. Remove from the refrigerator about 45 minutes before serving and serve at room temperature.

Lemon Vinaigrette
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1 teaspoon anchovy paste
Kosher salt and freshly ground black pepper to taste
Extra-virgin olive oil

Put the lemon juice, vinegar, garlic and anchovy paste in a blender, season with salt and pepper and process to combine. With the motor running, slowly add olive oil to taste and continue processing until the vinaigrette is thick and well combined.

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One Year Ago – Asparagus Crostini with Sunddired Tomato Pesto & Goat Cheese
Two Years Ago – Wheat Berry Salad
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a fan, foe or indifferent to reality television? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

The Long Memorial Day Weekend Special

It looks like New Hampshire is in for a rainy weekend but what the heck it’s a holiday. You might as well celebrate. Hopefully your roof has a decent overhang and you can stay almost dry at the grill. So what if you eat indoors, it’s the company that matters!

In or out, here are a few ideas for a Memorial Day Weekend feast:

Relax, Nibble and Chat! I found fresh, local asparagus at the, local farm stand yesterday. It is wonderful. Try some on my Asparagus Crostini with Sundried Tomato Pesto & Goat Cheese. Add some Tapenade, some fresh veggies and a few crackers and the appetizers are done.

On to the main course … if you’ve got a big crowd, you can’t miss with my Grilled Lamb or Hoisin Grilled Pork. Salads are great for a cookout. Prepare them in advance, give a last minute toss and serve. My Crunchy Slaw with Cilantro, Mint & Peanuts will be perfect with the grilled pork. If lamb is on your menu, try my Crunchy Salad with Apples & Grapes. Either way, my New Potato Salad Dijon is a good bet to round out your dinner.

For a red, white and blue dessert try my Strawberry & White Chocolate Fool Parfaits. Just add a few blueberries for garnish for the blue. Or churn up some Brown Sugar Yogurt Gelato and serve it with a generous spoonful of berries.

Have a great weekend and bon appétit!

What are your plans for the holiday weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Celebrating Memorial Day & New Potato Salad Dijon

Memorial Day will soon be here. In New Hampshire where winter comes early and stays late, the fourth Monday in May, Memorial Day, marks the beginning of summer. Or at least something close to it. The kids will take a holiday from school and most businesses will close. Of course the retailers will stay open and run those can’t-be-beat, lower-than-low sales extravaganzas. Highways and by-ways will be bumper-to-bumper as Americans flock to the beach or mall.

Of course it wasn’t always this way. Memorial Day has a solemn side with roots that go back to the Civil War. Originally known as Decoration Day, it was a day to honor the soldiers who died in the war. Families and friends decorated soldiers’ graves with flowers and flags. After the First World War, observances expanded to honor all who had died in war.

Over the next week or so, relatives, veterans groups and even some school children will replace tired flags and plant flowers in cemeteries across the country. My Nana Nye was always busy on Memorial Day. Loaded down with gardening tools and geraniums, she made a pilgrimage to Brockton to spruce up the graves of her parents and in-laws as well as a bunch of aunts, uncles and cousins.

Memorial Day is a good time to reflect on the important people who helped make you what and who you are. Perhaps it’s the grandmother who inspired you to cook or the grandfather who could fix anything from broken dollhouse furniture to a wheezing motor. Then again, maybe it’s that funny maiden aunt who smoked like a chimney and drank Manhattans. Or a wonderful friend, neighbor or teacher who somehow touched your life. More likely, many people, family and friends alike, have played a part in making you … you.

But how to honor them this long Memorial Day Weekend?

Like my grandmother, you can visit their gravesites, rake away the dead leaves and plant fresh flowers. Bring the kids or grandkids with you and introduce them to these special people. As you weed and plant, share some of your favorite tales of days gone by. Storytelling is a wonderful way to preserve the past for future generations.

Alternatively, celebrate a loved one’s life by indulging in his or her favorite sport or hobby. Whether you play eighteen holes or spend an afternoon at Fenway, dedicate the game to a friend or relative who touched your heart. And if your favorite auntie was a shop-‘til-you-drop kind of gal, well, those lower-than-low sales extravaganzas are calling.

Then again, maybe you will honor that special loved one by sharing one or more of the skills he or she taught you. Make them proud by volunteering to help a friend or stranger in need. Maybe you’ll cook a meal for a harried, single mother, read to a shut-in or change the oil in your neighbor’s car.

And finally celebrate with friends and family. Memorial Day kicks off the summer grilling season. Whip up a batch of old fashioned lemonade or Manhattans and raise your glasses in a multitude of toasts and memories. Track down (or update!) your favorite old family recipes to serve with the burgers and dogs. An evening around the picnic table is the perfect opportunity to share stories of past cookouts and summer fun.

Bon appétit!

New Potato Salad Dijon
This recipe is a liberal adaptation of my mother’s potato salad. Throw a few burgers or a steak on the grill, add a green salad and enjoy!
Serves 10-12

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dry white wine or 1-2 tablespoons white wine vinegar
2 tablespoons wholegrain Dijon mustard
1 clove garlic, minced
1 teaspoon red pepper sauce
3 pounds new potatoes
1 cup peeled, seeded and chopped European cucumber
About 1/4 cup chopped chives
Kosher salt and freshly ground pepper

Put the mayonnaise, sour cream, wine, mustard, garlic and pepper sauce in a small bowl and whisk to combine.

Depending on the size, leave the potatoes whole or cut in half or quarters for 1-2 bite pieces.

Put the potatoes in a large pot of cold, salted water, cover and bring to a boil. Reduce the heat and simmer until the potatoes are just barely tender.

Drain the potatoes in a large colander, cover and let the potatoes steam for 10-15 minutes. Transfer the potatoes to a large bowl, add the mayonnaise mixture and gently toss to coat. Tossing a few times, cool the potatoes to room temperature.

When the potatoes have cooled, add the cucumbers and chives and gently toss to combine. If not serving immediately, cover and refrigerate. Serve at room temperature.

Take this recipe up a notch with red, white and blue new potatoes for Memorial Day and again on the Fourth of July!

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One Year Ago – Israeli Couscous Salad with Grilled Vegetables
Two Years Ago – Chocolate Chip Cupcakes
Three Years Ago – Feta Walnut Spread
Four Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the long Memorial Day Weekend? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013