Tuesday, June 10, 2008


Tonight's Menu

  • grilled garlicky flank steak
  • rosemary-onion focaccia
  • squash and sausage casserole
  • steamed broccoli
DH arrived home tonight from several days out of town attending to family business, so I went to a bit more trouble than usual for dinner. We are so glad to have him home!

This flank steak is one of our favorites. It's the one I talked about all last summer -- so flavorful WITHOUT a marinade! All you do is mash up a few garlic cloves, some kosher salt, freshly ground pepper, the juice of one lemon and some EVOO. I use my mortar and pestle but you do whatever, as long as the garlic gets mashed up and the whole thing becomes a sort of slurry. Then make diamond cuts on your flank steak (cutting diagonally across the grain) on both sides and rub the slurry into all the cuts and crevices. Then pop it on the grill for 4-5 minutes per side over a fairly high heat. Let it rest for 5 minutes or so, then cut into thin slices across the grain. This is SO yummy and it only takes minutes! As long as the steak isn't frozen, you don't even have to plan ahead with this one!

I made the focaccia the same way as last time, but I used the European Peasant Bread dough that was in the fridge (instead of the "master" recipe dough that I used last time). I know I owe you all a full review of this new bread book and it's coming, I promise! I just want to try a few more base recipes first (we've only done two so far). Everyone LOVES this focaccia, and it's such a nice change from plain old bread (or potatoes, or pasta).

The casserole was kind of an experiment, but I think it turned out really tasty! We had some pattypan squash from the CSA box that I really wanted to use up. So what I did was take about a third of a one-pound chub of bulk breakfast sausage (I used Pederson's because it's local and yummy, but feel free to use whatever you like) and brown it off in a skillet with some chopped onions (red ones, from the CSA). I set that mixture aside while I pulsed a couple of slices of bread, some fresh parsley, sage and thyme, and some kosher salt and freshly ground pepper in the food processor until it turned into fragrant, fluffy crumbs. Then I cut two really big pattypan squash into chunks and tossed them in a 9" x 13" pan with the sausage mixture and the bread crumbs. I drizzled on some EVOO, stirred it through, then stuck it all in the oven at 450 degrees F, uncovered, for I think about 30 minutes (I wasn't really keeping track -- just keep an eye on it and stick a fork into the squash now and then to see if it's tender). It came out really yummy, moist and flavorful. Great way to use up some squash!

The broccoli was just steamed in the microwave. So easy!

I'm totally eating the rest of that squash casserole for lunch tomorrow.

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