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The end of summer always brings a smile to my face. I hate the heat and humidity and detest running a load of laundry every other day. The lack of rain brought a nationwide drought just as it was depicted by John Steinbeck in his masterpiece, “The Grapes of Wrath.” Let’s hope rain is in the forecast so the patches will be filled with pumpkins for us to enjoy.
I don’t want to appear to be a Debbie downer, so let’s look forward to Labor Day and celebrate the men and women who helped build America.
My menu features beef. I think I will splurge and buy a Flank Steak. This cut of beef is no longer the bargain it used to be. It is $14.99 a pound at Whole Foods, but there will not be any waste and leftovers can be used in sandwiches and salads.
The Lancaster County tomatoes have been better than ever. They will star in a salad with basil from my garden, olives and feta cheese.
I used to make potato salad but Whole Foods’ red bliss potato salad is so tasty that I buy it and doctor it up. I add bits of crumbled bacon and blue cheese.
Carrot Salad is a colorful addition to my Labor Day menu. Most supermarkets add raisins, but I prefer chopped walnuts. Replace Greek-style yogurt for most of the mayonnaise and you will end up with a Carrot Salad filled with flavor.
While I am on the subject of yogurt, you may have seen all the television commercials for Greek-style yogurt which is currently all the rage. I use the thick, rich and smooth Fage (pronounced Fie-Ya). I have not tried other national brands, but I think I will and conduct a taste test. I will let you know my findings in a future column.
Enjoy Labor Day. The beauty of autumn is on its way.
Tomato Salad with Basil and Feta Cheese
Ingredients:
4 large ripe Lancaster County tomatoes, cut into chunks
Handful of pitted olives of choice, sliced in half
8 ounces of imported feta cheese, cut into small chunks
Handful of fresh basil leaves, snipped with a scissors
Kosher salt and freshly ground black pepper, to taste
1/2 cup of extra-virgin olive oil
Juice of 2 lemons
Directions:
Place all of the salad ingredients in a serving bowl. Add the salt and pepper. Toss gently. Whisk together the oil and lemon juice in a small bowl. Pour it over the salad.
Serves four.
Pan-Seared Flank Steak
Ingredients:
2 pounds of top-quality flank steak, at room temperature
Canola oil for coating the steak
Kosher salt and freshly-ground black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Directions:
Brush the steak on both sides with the oil. Generously sprinkle it on both sides with the salt, pepper, garlic and onion powders.
Heat a cast-iron skillet over high. Reduce to medium-high and add the steak. Sear it for about three minutes on each side for rare beef.
Place it on a carving board and allow it to rest for 10 minutes. Carve into neat slices.
Serves four.
Carrot Salad
Ingredients:
1 16-ounce bag of grated carrots
1 cup of chopped walnuts
Kosher salt and freshly ground black pepper, to taste
Dash of ground cumin
About 1 cup of Greek yogurt
2 tablespoons of Hellmann’s mayonnaise
Directions:
Place the carrots and walnuts into a mixing bowl. Add all of the remaining ingredients and stir well to blend. Cover the bowl and place in the refrigerator for at least four hours or overnight to allow the flavors to meld.
Bring to room temperature before serving.
Serves four.
Note from Phyllis: Add some chopped celery to the carrot salad for added crunch. Instead of walnuts, you can substitute chopped pistachio nuts or sliced almonds.
Contact the South Philly Review at editor@southphillyreview.com.
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