Chuck Steak? Really.

Grilled Chuck Steak

I realize that chuck steak does not have the same high regard as, say rib steak. But I don’t care. I love chuck because it has such a robust, beefy flavor and the texture, while not as tender as rib, is satisfying to any lover of beef (which I am!).

You can make chuck steak in a quickie way — seasoned with salt, pepper and garlic powder and grilled outside (or in the broiler or grill pan).

But a marinade really enhances this cut of beef and also helps make it more tender. This recipe for Marinated Chuck Steak — spiked with a bit of Sriracha — is perfect for a summer meal and is an especially good choice if you are observant and have eaten nonmeat meals during the Nine Days.

Grilled, Marinated Chuck Steak

• 2 pounds chuck steak

• 1/4 cup red wine

• 2 tablespoons olive oil

• 2 tablespoons orange juice

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 teaspoon chopped fresh ginger

• 1/2 teaspoon grated fresh orange zest

• 1/2 teaspoon Sriracha

• freshly ground black pepper to taste

Place the meat in a deep container. In a bowl, mix the wine, olive oil, orange juice, mustard, thyme, ginger, orange zest and Sriracha and pour over the meat. Turn the meat over once or twice to be sure all surfaces are covered. Marinate for about one hour. Preheat an outdoor grill or oven broiler. Remove the meat from the marinade. Sprinkle with fresh pepper. Grill or broil for 3-6 minutes per side, depending on whether you like the meat rare, medium or medium-well. 

Makes 4-6 servings

Easy Summer Fruit Dessert

Need an easy summer dessert?

This simple dish -- cut up fruit steeped in a seasoned, sweetened syrup -- is the perfect ending to a meal on a hot summer day, especially when you want a dairy-free dessert.

Of course you could always top the fruit with ice cream or whipped cream. Sorbet would be fine too.

I like it plain, as-is, with a small amount of boiled-down, thickened syrup.

SOAKED SUMMER FRUIT

• 2 pounds stone fruit (peaches, nectarines, plums, apricots), approximately

• 3 cups water

• 1/4 cup honey

• 1 vanilla bean, broken

• 2 orange slices, about 1/4-inch thick

• 4-5 slices crystallized ginger

Cut the fruit in half and remove the pits. Cut the fruit into bite-size chunks and place in a dish deep enough to hold the pieces plus liquid. In a saucepan, combine the water, honey, vanilla bean, orange slices and crystallized ginger and bring to a boil over high heat. Reduce the heat to a simmer and cook for 15 minutes. Pour the contents of the saucepan through a strainer over the fruit. Let soak for at least 2 hours. Serve as-is or strain the fluids, boil the fluids for 6-8 minutes or until thickened, and pour over the fruit (or let cool first).

Makes 8 servings

Blueberry Streusel Cake

Blueberry Streusel Cake

Blueberries are a staple in my house. We eat them plain of course and with yogurt. But I also bake with them. There are always some muffins or scones, crisps or pies in the freezer because, as my mother used to say “just in case you get unexpected company.” And also, I like to give food away if there are workmen in the house or our mailman or UPS delivery guy comes to the door.

This cake, chock full of blueberries and topped with a crumbly streusel crust, is a favorite with everyone.

Blueberry Streusel Cake

Streusel:

• 6 tablespoons butter, margarine or solid coconut oil

• 1 cup all-purpose flour

• 1/2 cup quick oats

• 1/3 cup sugar

• 3/4 teaspoon cinnamon

cake:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 teaspoons grated fresh lemon zest

• 2 large eggs

• 1 cup orange juice

• 1/2 cup vegetable oil or melted coconut oil

• 1-1/2 teaspoons vanilla extract

• 2 cups blueberries

Preheat the oven to 350 degrees. Lightly grease a 9-1/2-inch springform pan (or 9-inch cake pan).

Make the streusel: Melt the butter and set it aside to cool. Place the flour, quick oats, sugar and cinnamon in a mixing bowl. Mix to distribute the ingredients. Add the melted butter and mix until crumbs form. Set aside.

Make the cake: place the flour, sugar, salt, baking powder, baking soda and lemon zest in a bowl and mix to distribute the ingredients evenly. Set aside. Beat the eggs, orange juice, vegetable oil and vanilla extract together on medium for about 3 minutes, or until thoroughly blended. Add the dry ingredients and mix for 2-3 minutes or until a thick, uniform batter has formed. Fold in the berries.

Spoon the batter into the prepared pan. Sprinkle the streusel on top. Bake for about 50 minutes or until a cake tester inserted into the center of the cake comes out clean.

Makes 8 servings

Strawberry-Rhubarb (+) Pie

I love rhubarb! My mother used to make it as a side dish all the time, mostly with chicken.

She made strawberry-rhubarb pie too with the berries straight from the garden. Those were some delicious days!

I make strawberry-rhubarb pie too, alas, no garden stuff. And supermarket and even most farmers’ market strawberries just ain't what they used to be. 

So - once I included some blackberries and that was really delicious. I like this fruit pie filling with a bit of orange zest, but lemon zest will do just as well.

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Here’s the recipe:

STRAWBERRY-RHUBARB-BLACKBERRY PIE

DOUGH: 

• 2-1/2 cups all-purpose flour

• 3/4 teaspoon salt

• 1 teaspoon grated orange zest

• 1/2 cup unsalted butter

• 1/3 cup chilled vegetable shortening

• 4-5 tablespoons orange juice

FILLING:

• 3 cups sliced (1/2-inch pieces) rhubarb, about one pound

• 2 cups strawberries cut in half

• 1 cup blackberries

• 1/2 - 2/3 cup sugar

• 1/4 teaspoon salt

• 5 tablespoons flour

• 1 teaspoon grated orange zest

• 1/4 teaspoon cinnamon

• 1 tablespoon butter, cut into chunks

Combine the flour, salt and orange zest in a food processor. Add the butter and shortening in chunks and process on pulse about 24 times, until the mixture resembles coarse meal. Gradually add as much of the juice as is needed to make a soft, but not sticky dough. Cut the dough in half, flatten into disks and let the dough rest in the refrigerator for 30 minutes. Preheat oven to 375 degrees. Roll the dough into circles to fit a 9” pie pan. Place one circle inside the pie pan.

To make the filling, combine the rhubarb, strawberries, blackberries, sugar, salt, flour, orange peel and cinnamon. Add the filling to the pie pan. Cut the butter into chunks and place on top of the filling. Cut strips from the second dough circle and place them in a lattice design on top of the fruit. Seal the edges where the strips meet the bottom crust. Bake for 50-60 minutes or until golden brown.

Makes one 9-inch pie

Pie for the 4th

Strawberry-Rhubarb-Blackberry Pie

I love rhubarb! My mother used to make it as a side dish all the time, mostly with chicken.

She made strawberry-rhubarb pie too with the berries straight from the garden. Those were some delicious days!

I make strawberry-rhubarb pie too, alas, no garden stuff. And supermarket and even most farmers’ market strawberries just ain't what they used to be. 

So - once I included some blackberries and that was really delicious. I like this fruit pie filling with a bit of orange zest, but lemon zest will do just as well.

Here’s the recipe:

STRAWBERRY-RHUBARB-BLACKBERRY PIE

DOUGH: 

• 2-1/2 cups all-purpose flour

• 3/4 teaspoon salt

• 1 teaspoon grated orange zest

• 1/2 cup unsalted butter

• 1/3 cup chilled vegetable shortening

• 4-5 tablespoons orange juice

FILLING:

• 3 cups sliced (1/2-inch pieces) rhubarb, about one pound

• 2 cups strawberries cut in half

• 1 cup blackberries

• 1/2 - 2/3 cup sugar

• 1/4 teaspoon salt

• 5 tablespoons flour

• 1 teaspoon grated orange zest

• 1/4 teaspoon cinnamon

• 1 tablespoon butter, cut into chunks

Combine the flour, salt and orange zest in a food processor. Add the butter and shortening in chunks and process on pulse about 24 times, until the mixture resembles coarse meal. Gradually add as much of the juice as is needed to make a soft, but not sticky dough. Cut the dough in half, flatten into disks and let the dough rest in the refrigerator for 30 minutes. Preheat oven to 375 degrees. Roll the dough into circles to fit a 9” pie pan. Place one circle inside the pie pan.

To make the filling, combine the rhubarb, strawberries, blackberries, sugar, salt, flour, orange peel and cinnamon. Add the filling to the pie pan. Cut the butter into chunks and place on top of the filling. Cut strips from the second dough circle and place them in a lattice design on top of the fruit. Seal the edges where the strips meet the bottom crust. Bake for 50-60 minutes or until golden brown.

Makes one 9-inch pie

Salmon and Bean Salad

Here’s an easy-to-prepare salad that’s perfect for summer dinner. I make this a lot, sometimes using salmon or other leftover fish (I’ve even used canned salmon) and sometimes using cheese instead or with. Also? I’ve made this with leftover chicken. And substituted cooked carrots for the peas.

It’s all good. And takes almost no time to put together!

SALMON AND WHITE BEAN SALAD

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled cooked salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts)

• 3 tablespoons olive or avocado oil 

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

#salmon and white bean salad#bean salad#salmon salad#white beans#using leftovers

Blueberry Pie with Streusel Crust

Summer blueberries? 

Pie came to mind first. It's always pie first for me.

My mother, who was a master pie baker, never baked blueberry pie because she said the insides were either too thick and gloppy or too runny. I experimented with the fruit, sweetener and thickening agent a few times before the filling consistency was right.

Here it is! Perfect for summer. Good stuff for July 4th!

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BLUEBERRY CRUMB PIE

CRUMB CRUST:

• 3/4 cup flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 6 tablespoons butter

Combine the flour, sugar and salt. Add the butter in chunks and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. If you use a food processor, add the ingredients to the work bowl and mix using 18-24 quick, short pulses (enough for the mixture to resemble coarse meal). Set aside.

FILLING:

• 6 cups blueberries, approximately

• 1/2 cup sugar

• 5 tablespoons all-purpose flour

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1 unbaked pie crust bottom

Preheat the oven to 375 degrees. Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl. Pour the filling into the pie crust. Cover the top with the crumbs. Bake for 50-60 minutes or until  golden brown.

Note: you can use 3 “1-pint” boxes of blueberries. Although a liquid pint equals 2 cups, a dry pint of blueberries from most markets has a bit more.

Makes 8 servings

Roasted Potato Salad

Have you ever made potato salad with roasted potatoes? If you haven’t, you’re in for a treat if you try this recipe!

The crispy edges add a really satisfying texture and the flavor is extra rich because the high heat caramelizes the onions. (I used a cast iron pan and suggest that for best results but your oven is fine (instructions below) and if you have room for the pan on an outdoor grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

P.S. I told you I have LOTS of recipes for potato salad!

ROASTED POTATO SALAD WITH RED ONIONS AND ROSEMARY

• 2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

• 5 tablespoons olive oil

• 1 small red onion, thinly sliced

• 3 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 3 tablespoons chopped fresh parsley

• 2 teaspoons chopped fresh rosemary

• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces. Pour 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides. Place the potatoes in the preheated pan (or use an ovenproof pan or baking sheet). Roast the potatoes for 10 minutes. Add the onion slices, mix and roast for another 10-15 minutes, mixing them once or twice, or until the ingredients are lightly browned and crispy. Place the ingredients in a bowl. While still warm, mix the remaining olive oil, lemon juice and Dijon mustard. Pour over the potatoes and onion. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.

Makes 4-6 servings

Grain and Chick Pea Salad Salad

Here’s an easy summer salad — main dish or side dish. Make it ahead (but don’t add the dressing until about 15 minutes before you serve it).

Any whole grain will do. I like farro the best so I usually make it with that, but have also used freekeh, barley and wheatberries. All good!

FARRO AND ROASTED CHICK PEA SALAD

• 1 can chick peas (15 ounces)

• 3-4 tablespoons olive oil, approximately

• Salt to taste

• 1 cup farro

• 2 cups water

• 3-4 scallions, chopped

• 1 avocado, peeled and diced

• 2-3 tablespoons wine vinegar

• 1/4 cup chopped fresh parsley

• 3 tablespoons chopped fresh mint

• 1/2 teaspoon ground cumin

• salt to taste

• Aleppo pepper, optional

Preheat the oven to 425 degrees. Drain the chick peas and place them on a baking sheet. Pour 2 teaspoons olive oil over them and toss to coat. Sprinkle with salt. Roast for about 20 minutes or until crispy and lightly browned. Remove from the oven and let cool. While the vegetables are roasting, place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for 25-30 or until the grain is tender, but still chewy. Let cool slightly and place in a mixing bowl. Add the chick peas, scallions and avocado and toss the ingredients to distribute them evenly. Pour in 2 tablespoons olive oil and toss the ingredients. Pour in the wine vinegar, add the parsley, mint and cumin and toss the ingredients again. Season to taste with salt and Aleppo pepper. Stir in more olive oil and/or wine vinegar if you wish.

Makes 6-8 servings

Herby Potato Salad

I could write an entire book of recipes for potato salad.

Here’s a good dairy-free --- maybe mayonnaise-free (your call) version. Perfect for Father’s Day or July 4th or Labor Day or anytime!

I have to confess that occasionally I will mix in the 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Herby Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary  (or a combination)

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings