SIMPLE SUNDAY NIGHT SUMMER SUPPER ~ GRILLED RIB EYE with FRESH HERBS / NOUVEAU FRENCH POTATO SALAD

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER."

~ Galileo

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Enjoy the many surprises of Michigan Wine Country as noted in today's

Detroit Free Press ...

"There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines."

(http://www.michwine.com/)

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~ The Remains of the Day

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GRILLED RIB EYE with FRESH HERBS

~ Simple lake supper, enjoying the remains of the day.

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4 (8-oz) rib-eye steaks
1/4 cup minced shallots or green onions
juice of 1 fresh lemon plus zest
1 Tbsp. balsamic or red wine vinegar
1/4 cup Michigan red wine
3/4 cup assorted chopped fresh herbs (rosemary, parsley, thyme, basil, French tarragon)
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
coarse salt & freshly ground pepper to taste
additional fresh herbs for garnish

Whisk onions, lemon juice, zest, vinegar, red wine, and mustard together in bowl. Gradually whisk olive oil. Add fresh herbs.
Season steaks with salt and pepper. Pour marinade over steaks and refrigerate several hours. Bring to room temperature before grilling.
Remove steaks from marinade and grill until charred and cooked to desired doneness, about 6 minutes per side for medium-rare. Reduce marinade, first over high heat then simmering for 5 minutes.
Transfer steaks to platter. Let rest 5 minutes. Spoon herb marinade over and garnish with fresh herbs. Serve with Michigan award-winning Merlot or Cabernet Sauvignon wines.

(http://www.michiganwines.com/)

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NOUVEAU FRENCH POTATO SALAD

~ This adapted delicious salad (May 3003 - Cooking Light) can be made in advance, tossing in radishes just before serving to keep from discoloring potatoes.

*

2 lbs. small red skinned potatoes
1/2 cup minced shallots
6 Tbsp. white wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp. extra-virgin olive oil
3/4 tsp. coarse salt
1/4 tsp freshly ground black pepper
1/2 cup sliced radishes
1/2 cup sliced black olives
3 Tbsp. chopped fresh chives

Cover potatoes with water in saucepan and bring to boil. Reduce heat and simmer 10 minutes or until fork tender.
Drain and rinse with cold water. Cut into wedges.
Place in large bowl, adding shallots, 2 Tbsp. vinegar and parsley. Toss gently.
Combine remaining vinegar, oil, salt and pepper. Whisk well and pour over potatoes. Toss gently to coat. Add radishes and olives. Toss gently. Sprinkle with chives.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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