CABIN LIVING ~ GRILLED HERB STEAK / 'GREEN' GREEN GODDESS SALAD / S'MORES CHEESECAKE with SUMMER BERRIES

"In summer, the song sings itself."

~ William Carlos Williams

~ IVY GERANIUM on DECK

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GRILLED HERB STEAK

~ Perfect for guests on a lazy evening

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2 (4-5 lb.) 2-inch thick sirloin steaks

Marinade:

1 cup dry red wine

1/4 cup extra-virgin olive oil

1 minced large sweet onion

1/2 cup chopped fresh parsley

2 minced garlic cloves

1 Tbsp. chopped tarragon (1 tsp. dried)

1 Tbsp. chopped thyme (1 tsp. dried)

1 Tbsp. chopped rosemary (1 tsp. dried)

freshly ground pepper to taste

• Combine all ingredients for marinade in large heavyweight plastic bag. Seal and marinate for several hours or overnight, rotating often.
• Prepare grill. Let meat come to room temperature in marinade. Remove and grill to desired taste (preferably rare-medium rare) basting often with marinade. Let rest for 10-15 minutes before slicing diagonally into thin slices. (8-12 servings)

'WA-GI-DAA-KING' at HUBBARD LAKE

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'GREEN' GREEN GODDESS SALAD

~ Better than bottled dressing to dress on favorite greens

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hefty handful of favorite salad greens for each guest

chopped veggies (cucumber, red onion, chopped red,orange, and or yellow pepper)

chopped black olives

Dressing:

2 cups good light mayonnaise

1 mashed ripe avocado

2-3 chopped green onions

1/4 cup chopped fresh parsley

1/4 cup extra-virgin olive oil

3 Tbsp. white wine or white balsamic vinegar

2 Tbsp. anchovy paste

1 chopped garlic clove

1 Tbsp. chopped fresh tarragon (1 tsp. dried)

freshly ground pepper to taste

• Combine all ingredients in processor or bender and mix thoroughly. Pour into jar with tight-fitting lid. Refrigerate until ready to serve. Shake well before using.
  

S'MORES CHEESECAKE with SUMMER BERRIES

~ For old and young, an American classic. Yummy rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and fluffy marshmallow topping ... (from July 2008 Bon Appetit)

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Crust:

1 1/2 cups crushed graham crackers (1 packet)

3 Tbsp. sugar

6 Tbsp melted unsalted butter

Filling:

9 oz. chopped high-quality milk chocolate (like Lindt or Ghirardelli)

2 8-oz room temperature packages good cream cheese

3/4 cup sugar

1/8 tsp. salt

3/4 cup heavy whipping cream

3 large eggs

Topping:

1 cup sugar

2 large room temperature eggs whites

3 Tbsp. water

1 tsp. cream of tartar

1/8 tsp salt

12 large marshmallows, cut into quarters with wet kitchen scissors

1/2 tsp. good vanilla extract

1 1-pint container fresh raspberries

1 1-pint container fresh blueberries/blackberries

• Crust: Position rack in center of oven and preheat to 350 degrees. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch springform pan with 2 3/4 inch high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325 degrees.
• Filling: Stir chocolate into top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
• Topping: Whisk sugar, egg whites, 3 Tbsp. water, cream of tartar, and 1/8 tsp. salt to blend in large metal bowl. Set bowl over saucepan of simmering water, whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using handheld electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla. Scrape topping onto cheesecake. Using metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
• Preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes. (Or using kitchen torch, lightly brown topping in spots). Chill cake until cold. (Can make 1 day ahead. Cover with cake dome and keep chilled).
• Remove pan sides. Place cake on platter.
• Combine berries in bowl. Cut cake into wedges. Serve berry mixture alongside.

JULY SUNSET (Hubbard Lake)