Northwest NEWS

August 10, 1998

Home & Garden

DINING IN: This 'n That

   Grilled Balsamic And Soy Marinated Flank Steak
   1/2 onion, small, roughly chopped
   3 garlic cloves, roughly chopped
   1/4 c. olive oil
   1/4 c. balsamic vinegar
   1/4 c. soy sauce
   1 Tbsp. Dijon mustard
   1 Tbsp. rosemary
   1 tsp. salt
   1/2 tsp. freshly cracked black pepper
   1 flank steak, about 1 1/2 lbs.
   Prepare the grill. Combine onion, garlic, oil, vinegar, soy, mustard, rosemary, salt and pepper in a mixing bowl using a wire whisk or hand blender until well-combined, about 30 seconds.
   Place meat in large casserole-style dish. Pour marinade over meat. Marinate for a minimum of 30 minutes or up to 2 days.
   Place marinated flank steak on grill over hot coals. Brush with extra marinade throughout grilling. Grill until golden and cooked to desired doneness, about 6-8 minutes on each side (medium rare). Transfer grilled flank steak to a serving plate or dish to collect juices.
   Using a sharp knife, slice the meat thinly. Serve slices with desired accompaniments; drizzle with collected juices. (serves four)
   Salmon Steaks with Citrus Herb Butter
   1/2 c. (1 stick) butter or margarine
   1 Tbsp. chopped dill, thyme, oregano or basil
   1 Tbsp. grated orange zest
   1 tsp. grated lemon zest
   1 tsp. grated lime zest
   1 clove garlic, finely chopped
   1/4 tsp. salt
   1/8 tsp. freshly ground pepper
   4 salmon steaks, about 1 1/2 lbs.
   In medium bowl, combine butter, herbs, grated lemon, orange, and lime zest, garlic, salt and pepper. Mix thoroughly.
   Shape butter mixture into log shape and wrap tightly in plastic wrap; chill at least 2 hours.
   To use butter, slice into 1-inch rounds. Place on salmon steaks. Grill or broil until done.
   Pasta Salad Nicoise
   1/4 c. Italian Dressing
   1/4 c. sliced red onion
   1/2 tsp. crushed red pepper flakes
   2 large sliced black olives
   1 can (6 oz.) drained water-packed tuna
   2 c. cooked and drained rotini pasta
   4 leaves green leaf lettuce
   1/2 diced avocado
   1/4 c. chopped fresh basil
   3/4 c. diced fresh tomato
   In a small bowl, combine the dressing, basil, garlic and red pepper flakes. Set aside. In a large bowl, combine rotini pasta, tuna, tomato, avocado and red onion. Add dressing and toss. Line four plates with lettuce leaves, spoon on salad and garnish with olive slices.
   Custard Ice Cream
   6 eggs
   2 c. milk
   3/4 c. sugar
   2 to 3 Tbsp. honey
   1/4 tsp. salt
   2 c. whipping cream
   1 Tbsp. vanilla
   Crushed ice
   Rock salt
   In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture reaches at least 160 degrees Fahrenheit and is thick enough to coat a metal spoon with a thin flim. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1 gallon ice cream freezer can.
   Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm. (makes 1 1/2 to 2 quarts)
   Yogurt Grahamwiches
   18 graham cracker squares
   3 c. softened frozen yogurt, any flavor
   1 c. granola or chopped yogurt-covered raisins
   Line 8 x 8 x 2-inch baking pan with plastic wrap. Place 9 grahams in single layer on bottom of lined pan. Spread frozen yogurt evenly over grahams. Top with a single layer of remaining grahams. Cover, freeze until firm, about 4 hours.
   Remove frozen grahams from pan, cut into nine squares. Coat sides of each sandwich with granola or yogurt covered raisins. Individually wrap and store in freezer for up to 2 weeks. (serves nine)
   Pina Colada Cheesecake
   1 1/2 c. vanilla wafer crumbs
   1 can flaked coconut, toasted
   1/3 c. margarine, melted
   1 can (6 oz.) pineapple juice
   1 envelope unflavored gelatin
   3 pkgs. (8 oz. each) cream cheese, softened
   3/4 c. plus 2 Tbsp. sugar, divided
   1/4 cup dark rum or 2 tsp. rum extract
   3/4 tsp. coconut or vanilla extract
   2 c. frozen non-dairy whipped topping, thawed
   1 can (20 oz.) crushed pineapple
   1 Tbsp. cornstarch
   Combine crumbs, coconut and margarine in medium bowl. Press mixture on bottom and sides of 8-inch springform pan. Chill. Pour juice into small saucepan. Sprinkle gelatin over juice, let stand 5 minutes to soften gelatin. Cook and stir until gelatin dissolves, remove from heat. Set aside.
   Beat cream cheese and 3/4 c. sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or until set. Combine undrained pineapple, cornstarch and remaining 2 Tbsp. sugar in small saucepan. Cook and stir until mixture boils and slightly thickens. Chill.
   Spoon over top of cheesecake. Garnish with additional toasted coconut, if desired.
   Broiled Pineapple Boats
   1 medium fresh pineapple
   3 Tbsp. amber rum
   3 Tbsp. brown sugar (packed)
   Mint springs for decoration
   Cheese Creme
   Twist off crown and cut pineapple in half lengthwise. Cut each half into 3 wedges. Trim off core and free fruit from shell. Leaving fruit in place on the shell, cut into bite-size wedges. Arrange pieces in staggered pattern. Set pineapple boats on rack in shallow pan. Drizzle fruit with rum and sprinkle with brown sugar. Refrigerate an hour or two. Drain and save syrup from marinating pineapple. Broil pineapple, 4 or 5 inches from heat, until warm, about 5 minutes. Decorate with mint sprigs and serve with Cheese Creme.
   Cheese Creme: Beat 2 (3 oz.) packages cream cheese with 1/2 tsp. vanilla and 1/4 tsp. grated lemon peel until soft. Beat in 2 Tbsp. of the syrup drained from marinating the pineapple. Fold in 1/3 c. heavy cream, beaten stiff. Makes about 1 1/3 cups. (serves six)