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If April is the cruelest month, September is the fickle one. On any given day, we may awake to a brilliant blue sky, a cool breeze and low humidity. Suddenly an evening thunderstorm can shoot the temperature up to 90 with a high humidity that makes me very cranky. One of my favorite sayings is, "Is it October yet?"
Planning meals for this time of year can be challenging because of the iffy weather. Some fall produce is in the market, but I don’t really think autumn until mid-October when the trees are ablaze with color.
One of the best ways to plan an almost-autumn meal is to think about simply prepared foods that can be cooked both indoors and out. If the weather behaves, the dinner can be enjoyed in the backyard.
Flank or skirt steak is perfect for the barbecue. It also is easy to cook on the stove or under the broiler. Skirt steak has become popular within the past five years or so. It often is featured on restaurant menus and is available in supermarkets and butcher shops. Flank steak is more expensive. With these cuts, there is no waste.
Since our summer tomatoes soon will be a memory, I serve them almost every night. I do the same with corn, which I will stock in my freezer.
Almost-Autumn Salad
Ingredients:
1 head of romaine lettuce, torn into bite-size pieces
2 Belgian endive, separated into leaves and sliced
1 small head of radicchio, shredded
2 large ripe tomatoes, cut into bite-size pieces
3 Israeli cucumbers, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
Juice of 1 lemon
Directions:
Place the vegetables in a serving bowl. Toss well. Add the salt and pepper.
In a small bowl, whisk the oil and lemon juice together. Pour over the salad and toss well.
Serves four to six.
Skirt Steak
Ingredients:
1 3-pound skirt steak, brought to room temperature and dried with paper towels
3 tablespoons of olive oil
Directions:
Heat a skillet over medium-high. Add the oil and sear the steak for about five minutes on each side for rare. Check, as the steak may require more cooking time depending on its thickness.
Rest the steak for a few minutes before slicing.
Serves four to six.
Note from Phyllis: We enjoy sautéed mushrooms and shallots with steak in our house. I like a mix of creminis and shiitakes. Several cloves of garlic give the beef a marvelous flavor. Sauté the mix in butter with a tablespoon of olive oil; the oil prevents the butter from burning.
Corn and Edamame
Ingredients:
6 ears of local corn, kernels removed
1 8-ounce bag of frozen edamame, defrosted
2 tablespoons of unsalted butter
1 tablespoon of olive oil
Directions:
Mix the kernels and edamame together in a large bowl.
Heat a 3-quart saucepan over medium. Add the butter and oil and evenly coat the bottom of the pan. Add the corn and edamame and sauté for about five minutes.
Serves four to six.
Sautéed Cinnamon Apples
Ingredients:
6 apples, such as Granny Smith or Gala, peeled and sliced
Lemon juice
4 tablespoons of butter
Cinnamon, to taste
Vanilla ice cream
Directions:
Place the apples in a bowl. Sprinkle with the lemon juice to prevent browning.
Melt the butter over medium in a large skillet. Add the apples and sauté about eight minutes, or until slightly softened. Remove and cool. Refrigerate for at least two hours.
When ready to serve, sprinkle with the cinnamon. Serve with the ice cream.
Serves four to six.
Note from Phyllis: This dessert also is delicious served warm.
