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
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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

Road Trip & Pork Tenderloin Medallions with Mushrooms & Mustard Sauce

The snow birds are back. No, I’m not talking about the swallows and Capistrano or even the loons and Pleasant Lake. I’m talking about our esteemed senior citizens who spend the winter in Florida or Arizona. They are just now finding their way back to New England. Many are devoted golfers who head south for an endless summer on the links. Others have just decided that, after years of cold winters, enough is enough.

For many years my parents were part of the flock of snow birds that heads south every winter for golf and warm sunshine. More often than not, when they returned north, instead of sunshine, they brought the rain. I first noticed this phenomenon when they visited me in Europe. I lived in Switzerland for almost two decades and my parents flew over for a visit every three, maybe four years. They always came in May and their timing was always impeccable. Within twenty-four hours often less, the weather changed for the worse.

The good daughter, I played tour guide and translator and shared many of my favorite places with them. Under cloudy or rainy skies, we hit the road. Not just in Switzerland, we drove through France and Italy and rendezvoused in Austria and Sweden. Umbrellas in hand, we toured the countryside. We wandered through churches, chateaus, museums and farmers’ markets. Rarely in a hurry, we made frequent stops to enjoy the local cuisine and wine.

American tourists have a reputation in Europe, not all positive and not all negative. Many jaded Europeans find our energy, enthusiasm and brilliantly colored golf trousers amusing. They are mystified by our addiction to ice and preference for weak coffee.

Not wanting to appear the yokel, I adopted and adapted many local habits. I more or less gave up ice, started drinking very strong coffee and developed a fondness for black in the winter and beige in the summer. My goal was to develop an air of expatriate sophistication. Did I succeed? Who knows! If it all seems a little foolish; blame it on youth and culture shock.

The bossy daughter, I instructed my parents on packing for their European vacations. No madras, nothing with little embroidered lobsters or palm trees and no shocking, bright colors. They more of less ignored me. On a positive note, I never lost them in a crowd.

You may have heard the Chinese curse, may you live in interesting times. Traveling with Mom and Dad was often interesting and frequently entertaining. Dad is a friendly guy and chats with everyone and anyone; whether they speak English or not. Italians pride themselves on their excellent coffee which my parents promptly and proudly diluted with hot water. Whether it was for a coke or evening cocktails, they pestered waiters for ice again and again and again.

But despite bad weather, their very American habits and my silly attempt at Euro-chic, we always had a great time. Luckily a little wisdom was not beyond my reach and I soon figured out that my parents were just fine as is. By any measure, their preference for bright colors, weak coffee and lots of ice is not really very important. Plus I realized they were incorrigible and not about change. Not once or even twice but with every visit, Dad brought the same house gift – ice cube trays.

Rain or sun, in brilliant colors or beige, at home or abroad, I wish you good fun, good food and good conversation around the table this spring. Bon appétit!

Pork Tenderloin Medallions with Mushrooms & Mustard Sauce
Bring the flavors of France to your table – pork tenderloin and wild mushrooms with pungent mustard from Dijon and fresh rosemary and thyme from Provence. Enjoy!
Serves 6

Olive oil
1 pound morels or Portobello mushrooms or a mix*, cleaned, trimmed and sliced
Kosher salt and freshly ground pepper
2 shallots, finely chopped
3 cloves garlic, minced
2 pounds pork tenderloin, trimmed and cut into 6 thick rounds
1 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme
1/2 cup half & half
2 tablespoons Cognac (optional)

Heat a little olive oil in a large skillet over medium-high heat, add the mushrooms, sprinkle with salt and pepper and sauté until lightly browned, about 5 minutes. Add the shallots and garlic and sauté for 2-3 minutes more. Remove the vegetables from the pan and reserve.

Season the pork with salt and pepper. Add a little more olive oil to the skillet. Brown the pork until golden, about 3 minutes per side. Remove the pork from the pan and reserve.

Add the wine to the pan and cook until reduced by about one-third. Remove the pan from the heat and whisk in the cognac, half & half, mustard, rosemary and thyme. Return the pan to the heat, reduce to low and simmer the sauce for about 5 minutes.

Return the pork to the skillet, top with the mushrooms and bring to a simmer. Cover the pan and simmer for about 5 minutes. Serve immediately with a sprinkle of fresh parsley.

* If you can’t find wild mushrooms (or like mine – your dad is allergic to wild mushrooms), white or brown button mushrooms will be fine.

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One Year Ago – Crunch Salad with Apples & Grapes
Two Years Ago – Grilled Mustard Pork Chops
Three Years Ago – Rhubarb Crisp
Four Years Ago – Spicy Grilled Steak
Or Click Here! for a complete list of and links to all the recipes on this blog!

Who’s your favorite travel companion(s)? 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

Here Comes Peter Cottontail & Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa

As a little girl, I always looked forward to Easter. Even if Easter was early and there was snow on the ground, the holiday was the perfect excuse for a spring shopping spree. All women love party dresses and little girls, at least my sister and I, were no exception. For several years, my Dad’s cousin Virginia ensured that we were the best dressed little girls in New England, if not the world. Or rather it was Ginny’s friend Frances, a buyer at G. Fox & Company, who scoured the samples and latest arrivals in the children’s department.

Like most young couples, my parents were more or less living from paycheck to paycheck, juggling a mortgage, car payments and all that goes with raising a family. They welcomed the help and, time and time again, Frances delivered. Years later, Mom admitted that she and my Dad were a bit rag-tagged but her girls were always dressed to the nines. Whenever she told the story, her smile beamed with pride.

We debuted our fancy spring dresses and bonnets at the Maugus Club’s children’s party. A few miles from our house, the Maugus Club was not a swanky country club. A big brick building, it had bowling lanes on the ground floor and a big room upstairs. We bowled there on many a rainy Wednesday afternoon. Once a week for an interminable hour, Mrs. Ferguson took over the big room. She taught the waltz, foxtrot and cha cha to the town’s fifth and sixth graders. I don’t know her success rate but I failed miserably. Although it was a great excuse to wear a party dress, I was a terrible dancer.

But before I ever stumbled around the dance floor, my sister and I donned our new spring finery and spent Easter Saturday in the Maugus Club’s great room. Bedlam reigned throughout the afternoon. Hordes of kids enjoyed games, music, sweet treats and a visit from the Easter Bunny.

Yes, the Easter bunny. Every year some poor dad was cajoled into dressing up in an Easter Bunny costume. The costume’s oversized rabbit head had enough blind spots to leave the wearer virtually helpless. The fake fur suit was warm enough to keep him toasty on even the coldest winter day. Towards the end of the afternoon, the hapless volunteer hopped into the party to a rousing chorus of Here Comes Peter Cottontail. After circling the room and patting a few heads, Peter passed out chocolate eggs and then hopped out again.

Mr. Cottontail’s departure signaled the end of the party. Kids high on good cheer and bright yellow Peeps were left in his wake. Cars began to fill the parking lot. Coats were retrieved, stray kids were tracked down and a few tears were inevitably shed. Slowly, the herd of children was corralled out the door and carted home to recover from the sugar rush.

Not to be outdone, more often than not our parents would soon head out for their own celebration. We never heard all the facts, in truth we’ve never heard any facts, but I’m pretty sure that a good time was had by all. One particular year stands out.

The details have always been a bit sketchy; we were only told that Dad lost a bet. As the looser, he was obliged to walk all the dogs in neighborhood dressed in the Maugus Club rabbit costume. Late Easter Sunday afternoon he donned the heavy white suit. Barely able to see, he paraded down Jackson Road in harey splendor, tripping over a tangle of dogs and leashes. Most of the neighborhood kids joined in the fun, waving carrots, shouting and laughing.

I was all of five or six and thrilled that MY dad was dressed up as the Easter Bunny. The day was glorious, warm and sunny more like summer than spring. Dad almost melted in the heavy suit but as far as I was concerned it was the best Easter ever!

Have a wonderful day with family and friends and maybe even a giant rabbit, Happy Easter and bon appétit!

Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa
Lamb is my favorite Easter dinner. A warm weekend is in the forecast, so pull out the grill for grilled lamb with a bit of spice. Happy Easter and enjoy!
Serves 6-8

1/4 cup olive oil
Zest and juice of 1 lemon
Zest and juice of 1 orange
6 cloves garlic, minced
1/2 small red onion, minced
1-2 tablespoons Harissa
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Kosher salt and freshly ground pepper
3 pounds well-trimmed boneless leg of lamb

Put the olive oil, citrus zests and juices, garlic, onion, Harissa, herbs and spices in a bowl, season with salt and pepper and whisk to combine.

Add the lamb to the citrus and spice mix, turn the meat to coat evenly with the marinade. Cover and, turning a few times, marinate the lamb overnight in the refrigerator.

Prepare a charcoal or gas grill. Fire should be medium hot.

Remove the lamb from the marinade. Grill the lamb, turning 2-3 times until a thermometer inserted in the thickest piece of meat registers at 130 degrees, 20 to 25 minutes. Transfer to a cutting board and let stand for 15 minutes, loosely covered in foil. Slice the lamb and serve with Roasted Eggplant Salsa.

Roasted Eggplant Salsa
Serve 8

1 1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Kosher salt and freshly ground pepper
3 medium eggplants (about 3 pounds total), cut into 1-inch cubes
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 red onion, roughly chopped
Extra virgin olive oil
4 garlic cloves, minced
Juice of 1 lemon
1/3 cup raisins
1/3 cup pine nuts
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Preheat the oven to 450 degrees.

Combine the spices in a small bowl.

Put the vegetables in a large bowl, sprinkle with the spice mix, season with salt and pepper and toss to combine.

Spread the vegetables on baking sheets in a single layer, drizzle the vegetables with enough olive oil to lightly coat and toss to combine.

Roast the vegetables until tender, about 20 minutes. Remove from the oven, add the garlic and toss to combine. Let sit for a few minutes.

Transfer the vegetables to a bowl, add the lemon juice, raisins and pine nuts and toss to combine. Cool to room temperature, check for seasoning and add the chopped herbs. Serve immediately or cover and refrigerate. Remove from the refrigerator about 1 hour before serving to bring to room temperature.

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One Year Ago – Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
Two Years Ago – Roast Chicken
Three Years Ago – Roasted Asparagus with Walnuts
Four Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

What your favorite Easter memory? 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

Weekend Special – Celebrate with Dad at a Steak Cookout!

Sunday is Father’s Day! Since this holiday is frequently neglected, why not make this year a special one for dad. Young and old, have some fun family time with dad. Get the family together and break out your old mitt, find a softball and bat. Or unearth that old Frisbee, reserve a golf time, plan a hike or organize a family tennis round-robin. And when you’re done playing? Enjoy a wonderful family feast!

How to start? Enjoy an ice cold beer or a glass of wine and nibble a chip or two with my Simply Delicious Salsa, Guacamole,or better yet, both. Don’t forget to put out a few raw veggies to dip for a lighter, brighter bite.

On to the main event: How about a manly cookout? What dad doesn’t like a good steak? Not mine, that’s for sure. Serve him up a Spicy Grilled Steak. Make it a little special with some my Grilled Corn & Black Bean Salsa. Or try my dad’s favorite, Grilled Steak with Gorgonzola Sauce. Grill up a few potatoes and some asparagus while you are at it. Complete the meal with a big garden salad tossed with a Classic Vinaigrette.

And something sweet? My dad is a fan of both blueberries and chocolate. It makes it a bit difficult to decide what sweet treat to whip up for his Father’s Day celebration. I could go with Blueberry Crumb Cake or maybe Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting? Luckily, I still have a day or two to figure it out!

Have fun with your dad and enjoy the weekend! Bon appétit!

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

What’s on tap for you this 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.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

About My Dad & Blueberry Crumb Cake

My father has never met a stranger he didn’t like. He can’t help himself. If you are in line with him at the supermarket, seated next to him on an airplane or sipping a drink at a crowded cocktail party, he’ll start a conversation. He can’t keep it to a simple smile and polite hello. Within minutes he’ll ferret out some information or connection. He’ll find out where you work or go to school or what you do for fun. Chances are good he knows someone who knows someone who knows you. Forget Kevin Bacon, we should all start a game of Six Degrees of Joe Nye.

When I was little, I just accepted it. Or maybe I didn’t notice; I was a bit of a flaky kid. When I was a teenager I was mortified. How could he just jump in and talk to strangers and near-strangers?

Buying the Sunday paper was a great example. He always got us up too early on winter weekend mornings to ski. Most teenagers were still warm and cozy in their beds when we, groggy, cranky and full of pancakes, piled into the car with boots and skis. On the way to the hill he’d stop to buy the newspaper. Promising that he’d only be a minute, he disappeared into Mr. Lovely’s drug store.

Grumpy from our pre-dawn wake-up call we waited for him to return. And waited. And waited. And waited … until he triumphantly returned with both the paper and a new friend. It could be the brother-in-law of the man who took his sister to the senior prom or maybe the neighbor of the cousin of one of his favorite customers. If they were skiers, they were cajoled into joining us for lunch. After one too many long waits in the parking lot, my sister and I finally rebelled. We insisted he stay in the car and one of us went in to get the paper.

Eventually I went from mortification to benign acceptance. When I lived in Europe, my parents flew over for several visits. We took road trips to some of my favorite spots in Switzerland and France and rendezvoused in Florence. On all of these trips, I smiled and watched Dad carry on cheerful, one-way conversation with strangers. When I suggested that the woman in the elevator or the man in the lobby didn’t understand a word he said, he protested. After all they’d smiled and returned his wish for a good morning. I reminded him that I could say hello (plus good bye, please, thank you, cheers and take me to the airport) in at least ten languages. He didn’t buy it. Still with his cheerful demeanor and my mother’s beautiful smile, they never came away as ugly Americans.

And finally, acceptance turned to emulation. I’m not sure if it is frightening or comforting but over the years I’ve picked up more than a few of both my mother’s and my father’s habits. Among them is my dad’s propensity to talk to strangers. It didn’t come naturally, I was awkward at first. Even after a lot of practice, I am a pale facsimile of the master.

Thanks Dad, Happy Father’s Day and Bon appétit!

Blueberry Crumb Cake
My dad loves everything blueberry so this cake is a great choice for Father’s Day. Enjoy!
Serves 8

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Grated zest of 1 lime or lemon
6 tablespoons unsalted butter, at room temperature
1 cup brown sugar
1 large egg
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 generous cup (about 4 ounces) fresh or frozen blueberries
Crumbly Topping (recipe follows)

Preheat the oven to 350 degrees. Butter a 9-inch springform pan or deep dish pie plate. If using a springform pan, line it with parchment paper and butter the paper. Dust the pan or plate with flour and tap out any excess.

Whisk the flour, baking powder, spices and lime zest together in a bowl.

Put the butter and sugar in a large bowl and beat until pale and fluffy with an electric mixer, about 3 minutes. Mix in the egg and vanilla until combined.

Add the dry ingredients and sour cream alternately in 2 batches, beginning and ending with the dry ingredients and mixing until just smooth.

Pour the batter into the prepared pan. Evenly spread the blueberries on top of the batter and sprinkle with Crumbly Topping.

Bake the cake for 10 minutes at 350 degrees. Reduce the oven temperature to 325 degrees and continue baking until the cake is golden brown and a tester comes out free of wet batter, about 45-50 minutes. Cool the cake in the pan. If using a springform pan, remove the collar and slide the cake off of the pan and onto a platter. If using a pie plate, leave it in the plate. Either way, serve at room temperature.

The cake can be stored, covered, at room temperature for up to 2 days.

Crumbly Topping
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Pinch nutmeg
Pinch kosher salt
3 tablespoons cold, unsalted butter, cut in pieces
1/3 cup oatmeal

Combine the flour, sugar, salt and spices in a small food processor; pulse to combine. Add the butter, pulse until the mixture resembles coarse corn meal. Add the oatmeal; pulse until the topping comes together in large lumps.

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One Year Ago – Peanut-Sesame Dipping Saucet
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!

What are the first words that comes to mind when you think about your dad? Chatty like mine or ??? 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? 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, 2012

Eighty-Five & Mediterranean Seafood Stew

Today is my father’s birthday. He is eighty-five … yes, 85.
Most years, Dad’s birthday gets overshadowed by the hoopla of Christmas, New Year’s and the start of the ski season. There’s only one thing worse than finding a birthday gift two days after Christmas. That’s having your birthday two days after Christmas. But eighty-five is an impressive milestone and deserves at least a bit of attention.
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My dad is a very special guy. Yes, I know that most kids brag about their fathers but mine is truly remarkable. Without a doubt, Dad is the peoplest people person I know. He’s never met a stranger he didn’t like. And he meets people everywhere! He’ll help you pass the time in that long line at the deli counter on a busy summer weekend or drive away the boredom on a plane ride from here to there. He’ll tell you a story and listen to yours over a long, leisurely dinner. Completely genuine, Dad always has at least a few words, more often several, for everyone. It’s more than simple charm; he is energized by his friends, family and the innocent bystanders who cross his path. Dad doesn’t pretend to be interested in your story; he truly is interested in what you have to say.

And Dad loves to talk. He has a story for every rhyme, reason and season. He can remember the names and idiosyncrasies of every one of his childhood pals. He knows who had a pain-in-the-neck little brother and who had a gorgeous sister. Dad’s got a passel of stories about sailing on the Cape and skiing in Vermont and New Hampshire. He’s got tales about college in Boston and road trips to and from Kansas. How and why he ended up in Kansas is another story and closely related to having too much fun in Boston.

His grandfather holds a special place in his life and heart and Dad is delighted to share their adventures. Grandpa Nye was a contractor and built a lot of little houses in their hometown of Brockton, Massachusetts. He drove a big, old Buick and loved to take his onlygrandson with him when he made his rounds. Dad got his first business less ons from Grandpa Nye. Over the years he picked up a lot more from his father, various bosses, employees and customers. He is only too happy to share what he learned from any and all of them.

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Even better, he can tell you all about the day he met my mother, down to the very last detail.

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When I was a teenager, Dad amazed, horrified and embarrassed me. I couldn’t begin tounderstand how he could just jump in and start a conversation … with a stranger no less. In all honesty, I think I was more or less horrified and embarrassed by any and everything he did. Don’t forget, I was a teenager. Luckily, I eventually got over myself and came to admire and even emulate his cheery chattiness. A master storyteller and a decent listener, he made it look easy.

If you’re one of those shy fellows, believe me, with a little practice it is easy. And well worth it. Everyone has a story. Most would like nothing better than to share it. All you need to do is ask a simple question or two, pay attention and ask a few more. True, some stories are more interesting than others but all are worth a listen.

Sometimes I’ll catch myself making small talk with a stranger and can’t help but smile. And give Dad a silent word of thanks. Following his example, I’ve met a lot of strangers over the years. Happily, some have become dear friends.

Happy Birthday Dad and bon appétit!

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Mediterranean Seafood Stew
Birthday celebration or not, this seafood stew is the perfect centerpiece for a festive winter feast. Enjoy!
Serves 8-10
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Extra virgin olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
Pinch or to taste chili pepper flakes
1/2 teaspoon herbs de Provence
Kosher salt and freshly ground pepper to taste
2 garlic cloves, minced
1-2 teaspoons anchovy paste
1/2 cup dry white wine
2 cups canned crushed tomatoes
3/4-1 cup shrimp, fish or chicken stock
1-2 tablespoons capers, drained
10-12 Sicilian or other large green olives, pitted and roughly chopped
1 pound scrod or other firm white fish, cut into chunks
1 pound shrimp, peeled and de-veined
1 pound bay scallops
Finely chopped, fresh basil

Heat a little olive oil in a large, deep skillet over medium heat. Add the onion, carrot, celery, chili pepper and herbs to the skillet and season with salt and pepper. Cook the vegetables, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and anchovy paste and cook for another minute. Add the wine and bring to a boil. Stir in the tomatoes, stock, capers and olives. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 10-15 minutes.

Raise the heat to medium-high, add the scrod, return to a simmer and cook for 2-3 minutes. Stir in the shrimp and scallops, return to a simmer and continue to cook, stirring once or twice, until all the fish is cooked through, about 5 minutes. The scrod and scallops will be opaque and the shrimp will be pink.

Sprinkle with chopped basil and serve immediately with warm chunks of sourdough bread.

You can make the sauce in advance. Cool to room temperature, cover and store in the refrigerator. When you’re ready to continue, bring the sauce to a simmer and complete the recipe.

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One Year Ago – Beef Tenderloin with Red Wine Mushroom Sauce
Two Years Ago – Potato, Leek & Kale Soup
Three Years Ago – Salmon & Lentils
Or Click Here!  for a complete list of and links to all the recipes on this blog!

What’s your favorite birthday dinner? 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 theSign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Falling Leaves & Apple Crumb Cake

In spite of the warm weather, both the lovely sunny days and the not so lovely almost-tropical showers, it’s beginning to look a lot like fall. Splotches of red and yellow are becoming more pronounced on the hills surrounding Pleasant Lake. Leaves have begun to ever-so-gently fall from the trees. They float like tiny boats along the lake’s edge and skitter across the beach in the afternoon breeze. It’s lovely, tranquil, with just the right touch of poetry and romance. Until I happen to glance out my window. Those lovely autumn leaves have been making a beeline to my yard.

Then again, all those leaves remind me of Saturday afternoons on Jackson Road. I remember the cool air, the warm, golden sunlight and my dad, rake in hand. Before the lunch dishes were even cleared, Dad was out in the garage grabbing his rake. He’d spend the entire afternoon raking and piling up the endless supply of crackling, dry leaves that always found their way into our yard. Unless we were quick and disappeared, he always recruited, make that drafted, my sister Brenda and me to help. I seem to remember that my sister was much better than I at disappearing. While I was lazily dreaming up ways to spend the afternoon, my sister was quick out the door to a friend’s house or a Girl Scout meeting.

Dad would grab his big rake and a cute little one for me (and Brenda if she hadn’t managed to give him the slip). More toy than tool, I wielded my rake with courage and determination. Well, not exactly. Throughout the long afternoon, I divided my time between pretending to rake, complaining and, the best part, jumping into the enormous piles of leaves which Dad created.

As soon as the sun began to set, the air shifted from cool to downright chilly. Dad and every other father on the street made quick work of their hours of raking. Within minutes the leafy piles were reduced to small mounds of ash and the wonderful smell of burning leaves filled the neighborhood.

The ashes cooled quickly as dusk fell. We put our rakes away and hurried inside. If we’d turned to inspect the freshly raked yard, we would have seen that a late afternoon breeze had brought in a thick, new covering of leaves. But there was always another day and Mom had dinner on the stove and warm water running for a tub.

It’s been a few decades since most communities allowed it but I don’t know a single person over forty who doesn’t miss the sweet smell of burning leaves. Without the promise of that smoky perfume, our motivation to flex our muscles and get out the rake is gone. Instead we rev up the leaf blower or lawn mower. I know my grass needs to be cut at least one more time before the snow flies so why not combine two jobs in one?

These noisy power tools are a lot less enchanting than the picture of dad and daughter with rakes in hand. Their noisy roar plays havoc with the tranquility of a golden afternoon but the work is done in an hour or two not four or five. Instead of ash and smoky perfume, the great leafy piles will be turned into compost. And maybe, just maybe, some will feed a father-daughter vegetable patch or stand of sunflowers next summer.

Bon appétit!

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Apple Crumb Cake
While the smell of burning leaves on an October afternoon is nothing more than a distant memory, the warm and wonderful aroma of apples and spice can fill your kitchen today. Enjoy!

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6 tablespoons unsalted butter, at room temperature, plus extra for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Grated zest of 1/2 orange
Pinch nutmeg
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup sour cream
1 apple, peeled, cored and chopped
1/4 cup dried cranberries or raisins
Crumbly Topping (recipe follows)
Apple Cider Crème Anglaise (recipe follows)

Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan or deep dish pie plate.

Whisk the flour, baking powder, spices and orange peel together in a small bowl.

In a larger bowl, beat the butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Add the egg, vanilla and sour cream and beat until smooth. Add the dry ingredients, a little at a time, mixing until just smooth. Fold the chopped apple and dried cranberries into the batter. Spread the batter into the prepared pan and sprinkle with the Crumbly Topping.

Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees and bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 45-50 minutes. Let the cake cool in the pan on a rack for 10-15 minutes. Remove the springform collar and continue to cool. Serve the cake at room temperature with a spoonful of cold Apple Cider Crème Anglaise.

Crumbly Topping
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Pinch nutmeg
Pinch kosher salt
3 tablespoons cold, unsalted butter, cut in pieces
1/3 cup oatmeal

Put the flour, sugar, salt and spices in a small food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse corn meal. Add the oatmeal and pulse until the topping starts to come together in small lumps.

Apple Cider Crème Anglaise
3 cups apple cider
6 large egg yolks
1 1/2 cups heavy cream
3-4 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch nutmeg
Pinch salt
Grated zest of 1/2 orange
2-3 tablespoons Calvados or Apple Jack (optional)

Put the cider in a small sauce pan and bring to a boil over medium high heat. Reduce the heat to medium-low and simmer until reduced to 1/2 cup.

Set a small bowl in a large one. Surround the small bowl with ice water and set aside.

Put the eggs, cream, brown sugar, cinnamon, ginger, nutmeg and salt in a blender and process until smooth. With the motor running, very slowly add the reduced cider and process until smooth.

Transfer the sauce to a small pot, add the orange zest and cook over low heat, stirring almost constantly until the sauce reaches 170 degrees on a candy thermometer. Stir in the Calvados. Pour the sauce through a fine-mesh sieve into the bowl in the ice bath. Stirring frequently, cool the crème to room temperature, cover and store in the refrigerator until cold.

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One Year Ago – Ginger Scones
Two Years Ago – Curried Eggplant Soup
Three Years Ago – Braised Beef Bourguignon

Do you have a favorite apple recipe? 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 stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

The Glad Family & Lobster with Corn, Tomato & Arugula Salad

A few years before he retired my dad realized a lifelong dream. He bought a catboat. It wasn’t his first. He’d had several; starting with the fixer-upper he bought in 1948. While it might not have been his first, it had just about everything he ever wanted, including my mom as First Mate.

At thirty feet, it was large enough to take a slew of friends for a day sail or even the weekend. I suppose if he had wanted to, and Mom had let him, he could have sailed his catboat around the world. It had a tiny kitchen or galley, a miniature bathroom or head and enough room to sleep two sort-of-comfortably or cram six in like sardines.

The boat was docked in Rhode Island, near Newport. Being in Newport was a real plus and he never had trouble rounding up a crew. With lots of posh restaurants and overpriced boutiques, it’s the perfect spot for wining, dining, shopping and people watching. Then again, Newport was only his home port. The Captain and his lady took several trips to the Cape, Nantucket and Martha’s Vineyard.

His dream come true, it was all sunny skies and clear sailing. Except when it rained. As soon as rain started to pitter and patter on the deck, the already small cabin seemed to shrink. The glamour of Newport quickly faded and the lively town was just another soggy tourist trap with overpriced t-shirts. Even the most loyal of old friends jumped ship and headed home.

And then of course, there were times when rain or shine we were forced to sail. I remember one particular trip. It started bright and sunny with a perfect breeze. I was home from Switzerland for a week or two and Dad took all of his girls for an overnight sail to Martha’s Vineyard. My mother, my sister Brenda, her daughter Gillian and I were delighted to spend a day or two on the ocean blue.

The first day was glorious, ideal sailing weather with blue skies and fair winds. We dropped anchor just off shore of the little fishing village of
Menemsha in plenty of time for a walk on the beach and a swim. The sunset was spectacular, the company was more than jovial and the lobster and blueberry pie at the local inn were both superb. Everything was perfect until we woke the next morning to the drum of rain on the deck. It was no gentle mist or pit or pat but a steady downpour.

The merits of staying put versus sailing through the storm were briefly debated. In the end we agreed to a speedy return rather a soggy day in the tiny cabin. And speedy it was. Not just rain, there was a full-out gale blowing as we headed back to Newport.

The Skipper and First Mate put on their bright yellow rain slickers. The rest of us improvised. Dressed to kill in oversized trash bags, Brenda, Gillian and I became the Glad Family. Brenda Glad, Gillian Glad and Susie Glad. Puns and jokes were thrown about as we tore through the pounding rain and the dark grey waves at breakneck speed. It was a wet and wild ride back to Newport with much (verging on hysterical) laughter.

Although it’s been years, I still remember the Glad family every time I see someone caught in the rain and clad in a trash bag. It still makes me giggle. I wish you all a great summer and hope that you can find a little something to smile about on the next rainy day.

Bon appétit!

Lobster with Corn, Tomato & Arugula Salad

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What could be better than a colorful salad on a warm summer night? This salad is perfect for a picnic on the deck or beach. Enjoy!
Serves 6
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3 ears of fresh corn, about 1 1/2 cups corn kernels*
1/2 cucumber, peeled, seeded and chopped
1-2 scallions, thinly sliced
Lemon-Basil Vinaigrette (recipe follows)
8 ounces arugula
9 red grape tomatoes, halved
9 yellow pear tomatoes, halved
Lobster meat from 6 (1 1/4 – 1 1/2) pound lobsters*

Fill a large pot about three-quarters full with water. Bring the water to a boil; add the corn and cook for 2-3 minutes. Remove the corn from the boiling water and plunge in an ice water bath. When the corn is cool enough to handle, cut the kernels off the cob and put them in a large bowl.

Add the cucumber and scallions to the corn. Add a little Lemon-Basil Vinaigrette and toss to combine. Let rest for 15-20 minutes or up to a couple of hours to combine the flavors.

To plate: toss the arugula in a little vinaigrette and arrange on a large platter or individual plates. Top the arugula with the corn mixture. Artfully arrange the lobster and tomatoes on top of the salad. Drizzle a little vinaigrette over the lobster and tomatoes and serve.

* Don’t know how to cook a lobster? Try Joe Nye’s Recipe for Perfect Lobster.
* When fresh corn is not available, use frozen shoepeg corn. Just thaw and drain.

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One Year Ago – Greek Green Beans
Two Years Ago – Blueberry Pie
Three Years Ago – Grilled Lamb

What’s your sailing story? 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.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2010

Weekend Special –Father’s Day Celebration!

Somehow I don’t think of brunch for Father’s Day. After all real men or maybe it’s just some men don’t eat quiche! Whether you get together for a Father’s Day lunch or dinner, why not make it a cookout. It’s his day – let him hang out in shorts and his favorite t-shirt. I’m betting most dads will appreciate a casual get-together with family and friends. Here are a few ideas!
Dad Joking with his Youngest Granddaughter

To Start:
The season is so short, if you can still find some, start your celebration with some LOCAL Grilled Asparagus. Nibble on a spear au natural or dip it in Peanut-Sesame Dipping Sauce. For a heartier hors d’oeurvre, make bruschetta with my Feta & Walnut Spread and garnish each piece with a grilled asparagus tip.

The Main Event:
If your dad is a meat and potatoes guy, you can’t go wrong with Grilled Tenderloin Tips with Roasted Potatoes & Roquefort Salad. It may be a salad but this one-dish dinner is hearty and men love it.

Then again, maybe your dad is a lobster lover like mine. If that’s the case, try Joe Nye’s Perfect Lobster or my Lobster Salad. (My local MarketBasket supermarket will cook the lobsters for you while you shop. As long as the steamer isn’t already full with someone else’s lobsters, it takes about ten minutes.) At our house, lobster is always served with kettle chips. Dad’s favorites are from Utz. Whether you go with boiled lobster or lobster salad, I like to add something crunchy (besides the chips!) like Jicama Slaw or Asian Slaw.

Sweet Finale:
It’s too early for local blueberries but I might just have to bake up one of Dad’s favorite Blueberry Pies. Then again, Strawberry & White Chocolate Fool sounds pretty yummy. I’m keeping my eye on the Pick-Your-Own strawberry field at the end of the street and impatiently waiting for it to open.

Have a great day with your dad! Bon appétit!

Grilled Asparagus

Lots of fresh, local asparagus, woody ends snapped off
Enough walnut or extra virgin olive oil to lightly coat the asparagus
Kosher salt and freshly ground pepper to taste
Enough white wine vinegar or lemon juice to lightly on spritz the asparagus

Prepare a charcoal or gas grill. Fire should be medium hot.

Toss the asparagus with a little oil and sprinkle with salt and pepper. Grill the asparagus, turning once, until tender about 1 minute per side. Transfer the asparagus to a platter, sprinkle with a little vinegar or lemon juice and serve.

What are serving Dad on Father’s Day? 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! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Make Dad’s Day – Celebrate Fathers’ Day & New Potato Salad with Gorgonzola

President Woodrow Wilson proclaimed Mother’s Day in 1914. It took a bit longer to get official recognition for Dads. Make that a quite a bit longer. President
Lyndon Johnson finally proclaimed proclaimed the first official Father’s Day in 1966. Even with the proclamation, at least in the parental recognition department, Dads are still second class citizens. Sure, one of his kids may remember to pick him up a card, a pair of hedge clippers or cheap golf balls. Then again, maybe not.

Every restaurant, café, pub and bistro pulls out all the stops for Mother’s Day. They put together special brunches, lunches and dinners. Florists, boutiques and spas create special packages and deals just for Mom. And for Dad? Well not so much. Let’s face it, probably not at all.

 Which means we all need to get creative to thank Dad for …..

• Spending hours and hours in the cold (rain, heat, …) teaching you to ski (swim, ride a bike, throw a ball …)
• Putting together countless toys, trains, bikes, beds, armoires, grills and whatever else you could cajole him into assembling.
• Taking you to the movies, circus, plays, concerts, hockey games, out for ice cream and doughnuts, strawberry and blueberry picking and the annual end of summer climb up Kearsarge.
• Spending a very long Sunday afternoon in the high school parking lot for your first driving lesson and then knowing enough to pass the job to your more patient mother. And once you got your license, teaching you to change a tire. Or better yet, giving you a Triple-A card.
• Offering countless words of wisdom and taking it in stride when you ignored him.
• Taking care of all that other stuff like … food on the table, oil in the furnace, shoes on your feet, clothes your back, a roof over your head and a college education.
• And lest we forget … grounding you for practically nothing, embarrassing you in front of your friends, making you laugh at his dumb jokes and silly impersonations, boring you with the same old stories, making you clean your room, sweep the garage and rake leaves. In other words … for being not just any dad but a great dad, your dad.

How will you make your Dad’s day? If like most people you’ve neglected him in the past, now might be the ideal time to start a few new Father’s Day traditions.

• Join him for a game of golf and a cold beer afterwards. Walk the course so you have plenty of time to chat.
• Spend an afternoon on the water, sailing, fishing or canoeing. Then sit on the dock, share a few old memories and enjoy the sunset.
• Challenge him to a game of chess or checkers or cards; loser buys dinner. Let him win but don’t make it obvious. After all, he did the same for you plenty of times.
• Wash and detail his car or clean the gutters on his house or mow his lawn while he sits in the shade offering instructions and advice.
• Take him to a ballgame. The Red Sox play at home on Father’s Day.
• Set him up on FaceBook, show him how to use it and post lots of pictures so he can enjoy his grandchildren every day.
• If you live hundreds of miles away, send him a card, call him and tell him you love him. If you live next door, stop in for a cup of coffee and tell him you love him.

Have fun with your Dad and,

Bon appétit!

New Potato Salad with Gorgonzola
Summer time is salad time and everyone needs a good recipe for potato salad. My dad is a big fan of blue cheese, so this one will be perfect for a family cookout on Father’s Day. Enjoy!
Serves 8-10

2 pounds new potatoes
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon (or to taste) hot pepper sauce
4 ounces gorgonzola, crumbled and divided
1/2 European cucumber, peeled, seeded and diced
2-3 tablespoons chopped chives

Cut the potatoes in half or quarters, about 2-bite-sized. Put the potatoes and olive oil in a large pot; cover with cold, salted water. Bring the pot to a boil, reduce heat and simmer until the potatoes are just tender. Do not overcook.

Meanwhile, make the dressing. Put the mayonnaise, sour cream, mustard, pepper sauce and half the crumbled gorgonzola in a small bowl, season with salt and pepper and whisk to combine.

As soon as the potatoes are cooked, drain well and put them into a large bowl. Add enough dressing to generously coat and toss to combine. Cool to room temperature, sprinkle with the remaining gorgonzola and diced cucumber. Toss to combine and refrigerate for a few hours to merge and meld the flavors and serve.
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One Year Ago – Spicy Hoisin Wings
Two Years Ago – Grilled Steak & Potato Salad

How will you spend Father’s Day? 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.
Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010