Heirloom Meals: Savoring Yesterday's Traditions Today

Friday July 16, 2010

Carole’s Concoctions:
Casual Summer Evening Supper for 4-6

What's on the Menu:
Vodka and Limonata
Cheese, Fig and Salami Board
Cold Beet and Watermelon Soup
Yummy Marinated Steak Tips
Roasted Fingerling Potatoes
Indian Line Farm Salad Greens Tossed with olive oil and balsamic vinegar
Homemade Blueberry Sorbet

The Recipes:


Cold Watermelon and Beet Soup
Don’t get me wrong, I LOVE gazpacho and anything with tomatoes but I wanted to work with some of the other amazing items available at the markets during the summer.  And the combination of beets and watermelon are a match made in heaven for a cold soup on a warm day! Sweet, refreshing and full of nutrients.

1 bunch of farm fresh beets, greens removed, peeled and coarsely chopped
1 vidalia onion, peeled and chopped
1 Tbsp olive oil +/-
4 cups vegetable broth
1 tsp salt
2-3 cups watermelon, seeded and chopped.  What you want is equal parts beets to watermelon.
Fresh mint (some chopped and soem not, for garnish and flavor)  In may opiion, this makes the soup!!

Heat oven to 400 degrees.  Toss onions and beets with oil and place on baking sheet.  Roast until beets are soft - 30 minutes.  While they are roasting, cut up watermelon.  Put beets and vegetable broth in a stockpot and cook for another 10-15 minutes.  Strain solids and put solids in food processor (keep the liquid to add back in) Add watermelon to food processor and puree until smooth.  Mix the puree and reserved liquid.  Refrigerate for several hours. Serve cold, garnished with mint and Enjoy!!

Yummy Steak Tips

Many moons ago when I lived in Boston I was friendly with a wonderful couple from Cambridge, Susan and Mac Rogers.  Although we are not in touch, their memory lives on every time I make this recipe as it was one that I had at their home.  Thank you Susan Rogers for your yummy steak tip marinade!!

Enough sirloin tips or hangar steak for 4-6 people.  Ask your butcher, they’ll hook you up with the right amount!!

1 large bottle of kikoman soy sauce.  I have replaced this with a large bottle of organic gluten-free, low sodium soy suace.
1 1/2 cups water
1 cup sugar (I use about 2/3rds)
2 cups diced scallopns
2 cups toasted sesame seeds
1/2 cup sesame oil

Toast sesame seeds in skillet over low heat until golden, stirring frequently. Combine all ingredients. Marinate  for 8 hours or overnight. For a little extra spice add some minced ginger.

Grill meat on a gas or charcoal grill to desired doneness.

The Party Favorite Fingerlings....


Blueberry Sorbet

Quart of blueberries, washed
Juice of 1 lime
Simple syrup - 1/2 cup water and 2/3 cup sugar

Make your syrup by combining sugar and water in saucepan over low heat until sugar is dissolved.  Cool. Put syrup and blueberries in food processor and blend until smooth.  Put mixture into ice cream maker and follow instructions of your machine. Mine processes for about 30 minutes and then it is ready to set up in the freezer for a couple of hours.