THE VILLAGE VOICE

"In summer, the song sings itself." ~ William Carlos Williams ~ IVY GERANIUM on DECK __________________ GRILLED HERB STEAK ~ Perfect for guests on a lazy evening ___________ 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 ________________ 'GREEN' GREEN GODDESS SALAD ~ Better ...

"Laughter is brightest where food is best." ~ Irish Proverb ~ Shamrock ( Oxalis regnellii ) __________ MINT BUTTERFLIED LEMON LEG of LAMB ~ 'Spring lamb' ... perfect for the season ____ 1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed) 2 lemons & zest 3 minced garlic cloves 4 Tbsp. chopped mint 4 Tbsp. extra-virgin olive oil coarse salt and freshly ground black pepper MINT SAUCE: 1/2 cup good mint jelly 1/2 cup fresh lemon juice zest from above lemons 1 Tbsp. butter 1/4 cup brown sugar 1 tsp. Coleman's dry mustard Flatten lamb to 2-inch thickness. Score skin side of lamb criss-cross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper. Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight. Make mint sauce: Combine...

"May your thoughts be as glad as the shamrocks, may your heart be as light as a song, may each day bring you bright, happy hours that stay with you all the year long." ~ Irish Blessing MUSSELS IN GARLIC & GUINNESS ~ from the Irish Pub Cookbook "The Brazen Head ... in Dublin, has been trading for 800 year ... reputed to be not only the oldest pub in Dublin, but also one of the oldest in all of Ireland ....These mussels, steamed in garlic and Guinness are one of the pub's most popular starters." ___ 2 pounds fresh mussels, scrubbed, debearded , and rinsed in cold water 1 minced shallot 3 cloves minced garlic 1 Tbsp. minced fresh flat-leaf parsley, plus more for garnish 1 1/2 tsp. minced fresh thyme 1/2 cup Guinness 1/2 cup half & half 2 Tbsp. unsalted Kerrygold Irish butter Lemon wedges for serving French bread for sopping Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover immediately. ...

~ Mystical Shamrock ___________ The History of the Shamrock Full of symbolism, this plant has mystical roots by Michelle Gervais (technical editor of Fine Gardening.) Shamrocks have been symbolic of many things over the years. According to legend, the shamrock was a sacred plant to the Druids of Ireland because its leaves formed a triad, and three was a mystical number in the Celtic religion, as in many others. St. Patrick used the shamrock in the 5 th century to illustrate the doctrine of the Holy Trinity as he introduced Christianity to Ireland." " Wearin ' o' the green" The shamrock became symbolic in other ways as time went on. In the 19 th century it became a symbol of rebellion, and anyone wearing it risked death by hanging. It was this period that spawned the phrase "the wearin ' o' the green". Today, the shamrock is the most recognized symbol of the Irish, especially on St. Patrick's Day, when all over the world, everyone is Irish ...

"Things are beautiful if you love them." ~ Jean Anouilh ~ Hubbard Lake Winter __________________ BEEF CARBONNADE (Favorite hearty and rich Belgian beef stew with sweet caramelized onions and dark beer, perfect company fare by the fire after a long day skiing or snowshoeing.) ~ The Silver Plate Cookbook _________ 1/4 lb.bacon 2 very large yellow onions (1 1/2 to 2 pounds) peeled and thinly sliced 1 Tbsp. granulated sugar 1 cup unbleached flour 1 Tbsp. dried thyme 1 tsp. salt 1/2 tsp. freshly ground pepper 3 lbs. (1-in. cubed) beef stew meat (chuck is best) vegetable oil (optional) 2 cups imported dark beer chopped parsley (garnish) Coarsely dice bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve. Add onions to skillet and cook, covered, in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl...