Pan-Braised Onions with Rosemary

• 1 tablespoon extra-virgin olive oil
• 2 pounds yellow onions, halved lengthwise and cut crosswise into slices 1/4-inch thick
• 2 teaspoons minced fresh rosemary, plus sprigs for garnish
• 1 bay leaf
• 1/4 cup vegetable stock, broth or dry white wine
• 1/2 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the onions, minced rosemary and bay leaf. Reduce the heat to very low, cover tightly and cook, stirring occasionally, until the onions are tender and beginning to turn golden, about 30 minutes. If the onions begin to stick at any point during the slow cooking, add a few tablespoons of water.

Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes. Add the vinegar and simmer until the liquid is completely absorbed, about 5 minutes longer. Season with the salt and pepper.

Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.

"Winter is an etching, spring a watercolor,

summer an oil painting and

autumn a mosaic of them all."

Stanley Horowitz

Champagne Dream

Why wait for a celebration to break out the champagne?

Kick off the weekend right by breaking out the bubbly and making this fun fearless fizzy drink called the Champagne Dream.

How to make it: Mix 1 ounce pomegranate liqueur, 1 ounce Cointreau, and 1 ounce fresh orange juice with ice. Then stir in 3 ounces of champagne or sparkling wine. Strain into a champagne flute and garnish with an orange slice for a decorative touch.

When summer gathers up her robes of glory,

And, like a dream, glides away.

~ Sarah Helen Whitman

Sweet Sunday.

Poem for Summer ~ Anne Morrow Lindberg

Laughter of Lilacs
Rainbows of roses
Songs of the robins
Lily of the valley borders
Sunshine to warm the heart
Oh what joy this season does impart!

We shall never forget,

We shall keep this day,

We shall keep the events and the tears,

In our minds, our memory and our hearts,

And take them with us as we carry on.

Saturday Sandwich Platter

Banana leaves and nasturtium flowers make

serving platters so pretty.

Lobster Cakes
(Serves 4)

1/2 jalapeno chili or 1 green chili (seeded if you don't want the heat)
1/2 cup minced red bell pepper
1/2 cup minced onion
Salt and freshly ground white pepper
2 egg yolks
1 tbsp hot sauce (Tabasco)
2 tbsp lime juice
5 tbsp mayonnaise
2 tbsp Dijon mustard
1 tbsp minced chives (I sometimes replace these with the white part of a spring onion)
1/2 tbsp minced flat leaf parsley
2 tsp coriander leaves
a pinch of cayenne pepper
1/2 pound fresh cooked lobster meat (cut into 1/2 inch pieces)
1/2 cup soft fresh breadcrumbs
1 1/4 cups panko (Japanese white bread crumbs)
1 tbsp unsalted butter

Heat a tbsp of oil in a saute pan and add the jalapeno, red bell pepper and onion. Season with salt and pepper and saute over low heat until the vegetables are soft and not brown. Remove the vegetables to a bowl and set aside to cool.

In a large bowl, combine egg yolks, hot sauce and lime juice. Blend in the mayonnaise, mustard, the herbs, and the cayenne pepper. Now the soft bread crumbs, 1/4 cup of the panko, the shellfish meat, and the reserved sauteed vegetables.

Now spread the remaining panko on a deep plate or a pan and shape the cakes (you can use your hands or shape them in a circular mould or in tuna cans with the tops removed). Place the cakes on the panko and then sprinkle more panko on top to coat. Refrigerate for 30 minutes and then saute over medium heat till golden brown.

To make the salad, segment an orange or ruby grapefruit, mix with rocket leaves or thinly sliced fennel and some fresh mint leaves. Dress with balsamic vinegar, some of the fruits' juices and olive oil.

Marinated Flank Steak with Melon Salsa

1 large cantaloupe, peeled, seeded, diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
2 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Toss the cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season the flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove the steaks from the heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Serve with melon salsa on top of the steak and as a relish on the side.

I went to a restaurant that serves

"breakfast at any time".

So I ordered French Toast

during the Renaissance.

Baked Mashed Potato Frittata

8 eggs

3 cups mashed potatoes

2 bells peppers, chopped fine

1 cup onion, chopped fine

1 and 1/2 cup mushrooms, sliced

1/2 cup shredded cheese

4 T. oil

Preheat oven 325 F.

In a large oven-safe skillet at med. low heat, heat 2 T. oil, sauté peppers, onions and mushrooms until tender.

In a large bowl, whisk together eggs, potatoes and cheese. Stir in vegetables from skillet into mixture. In the same skillet (no need to clean first) heat 2 more T. oil (raise temp. to about med.). Pour the egg mixture into the skillet. Cook on stove top only until bottom is set.

Carefully, transfer the skillet to preheated oven. Bake for about 20 minutes until fully set.