PRESENTS THIS WEEK’S RECIPES:

FATTOUSH SALAD WITH FRIED PITA, CHERRY TOMATOES AND RICOTTA SALATA

GRILLED HANGER STEAK WITH SWEET PEPPERS AND CHIMICHURRI

CRÈME FRAÎCHE CAKE WITH SUMMER BERRIES

FATTOUSH SALAD WITH FRIED PITA, CHERRY TOMATOES AND RICOTTA SALATA

Serves 6

INGREDIENTS

• 3 pita breads
• 3/4 cup extra-virgin olive oil
• 1 clove garlic
• 1/4 cup fresh-squeezed lemon juice
• 2 tablespoons heavy cream
• 2 large heads romaine lettuce
• 1 medium red onion, thinly sliced
• 3 Persian (or 1 hot house) cucumbers, sliced
• 1 pint cherry tomatoes, cut in half
• 3/4 cup crumbled feta cheese
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons sliced mint
• 1 tablespoon sumac

PROCEDURE

1. Preheat the oven to 400°F.
2. Tear the pita bread into rustic 1-inch squares and toss, using your hands, with 1/4 cup olive oil until the pita is well-coated and saturated. Spread on a baking sheet, and toast about 10 minutes, tossing once or twice, until the pita squares are golden and crispy. (You can also deep-fry the pita or use pita chips if you like.)
3. Using a mortar and pestle (or the side of a knife on a cutting board), crush the garlic clove with a little salt, and then transfer it to a mixing bowl. Add the lemon juice and a heaping 1/4 teaspoon salt to the bowl. Whisk in the remaining 1/2 cup olive oil, and the cream. Taste for balance and seasoning.
4. Cut each head of romaine in half lengthwise, and place it cut-side down on a cutting board. Make 3 long slices lengthwise, then turn the romaine, and chop across the slices into 1/2-inch sized pieces. Clean the lettuce, spin it dry, and place in a large mixing bowl.
5. Add the onion, cucumbers, and tomato to the romaine and toss with the dressing, 1/4 teaspoon salt, and some freshly ground pepper. Taste for balance and seasoning.
6. Gently toss in the feta, chopped parsley, sliced mint and pita chips and arrange on six dinner plates. Sprinkle sumac over the top of the salads.

GRILLED HANGER STEAK WITH SWEET PEPPERS AND CHIMICHURRI

Serves 6

INGREDIENTS

• 1 jalapeño
• 1 teaspoon fresh oregano leaves
• 1/2 teaspoon fresh rosemary leaves
• 1 bay leaf
• 1 tablespoon and 1 teaspoon fresh thyme leaves
• Approximately 1 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1-1/2 teaspoons sweet paprika
• 6 large sweet peppers (about 3 pounds), julienned
• 1/4 cup sliced garlic
• 1 tablespoon sliced árbol chile
• 3 pounds hanger steak, trimmed
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• Kosher salt and freshly ground black pepper

PROCEDURE

1. Char the jalapeño on all sides on a medium-hot grill, or on the burner of a gas stove, or in the broiler, until it is completely blackened. Place it in a small paper bag and close it tightly. Let it steam about 10 minutes, and then remove the seeds and mince the remaining jalapeño including the charred skin.
2. Mince the oregano, rosemary, bay leaf, and 1 teaspoon thyme.
3. Place the jalapeño in a medium sauté pan with 1/2 cup olive oil. Bring to a simmer over medium-low heat, and then remove from the heat. Add the minced herbs, the vinegar, and the paprika. Leave the chimmichuri in the pan and let infuse at least 1 hour.
4. Light the grill heat 30 to 40 minutes before cooking the steak.
5. Meanwhile, stew the peppers. Heat a large sauté pan over high heat for 1 minute. Swirl in 1/4 cup olive oil, and then add the peppers. Season with the remaining 1 tablespoon thyme, 2 teaspoons salt, and 1 teaspoon ground pepper. Turn the heat down to medium and sauté for 3 to 4 minutes until the peppers start to wilt. Add the sliced garlic and chile and cook another 10 minutes, stirring often, until the peppers are completely tender. Turn off the heat.
6. When the coals are broken down, red, and glowing, season the steak generously with salt and pepper, and brush it lightly with about 3 tablespoons olive oil. Place the meat on the hottest part of the grill, to get a nice sear on the outside. Cook about 3 minutes, turn the meat a quarter-turn, and cook another minute or two. Turn the meat over, and move it to a cooler spot on the grill. Cook another minute or two for medium-rare. Rest the steaks on a wire rack set over a baking sheet.
7. Slice the steak against the grain and arrange it over the peppers. Bring the chimmichuri to a simmer, add the lemon juice and parsley, then taste for seasoning. Spoon the chimichurri over the steak.

CRÈME FRAÎCHE CAKE WITH SUMMER BERRIES

Makes 1 cake

INGREDIENTS

• 18 tablespoons (2-1/4 sticks) unsalted butter, softened at room temperature, plus a little for the pan
• 1/2 cup sliced strawberries
• 1 cup plus 3 tablespoons granulated sugar
• 2-3/4 cups all-purpose flour
• 1/4 cup semolina
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup crème fraîche
• 6 extra-large egg yolks
• 1 pint summer berries (raspberries, blackberries, blueberries etc. If using strawberries cut them in half)

PROCEDURE

1. Prepare a 9-inch round spring-form pan by spreading butter on the inside surfaces, lining the bottom with parchment paper, and buttering the parchment.
2. Purée the sliced strawberries with 2 tablespoons sugar and set aside.
3. Combine the flour, 1 cup sugar, the semolina, the baking powder, the baking soda, and the salt in the bowl of a stand mixer fitted with a paddle attachment, and paddle just to combine. Add the butter and 1/2 cup crème fraîche and continue to paddle until the mixture starts to come together but is still crumbly. Add another 1/2 cup crème fraîche and the egg yolks and then increase the speed to medium-high, paddling until the color lightens to a uniformly pale yellow.
4. Preheat the oven to 375°F.
5. Spread half of the batter into the prepared cake pan. Drizzle the strawberry purée over the batter and arrange half of the whole berries (or halved strawberries) on top. Dot the remaining half of the batter on top and gently spread to cover the berries. Arrange the rest of the whole berries (or halved strawberries) on top and sprinkle with the remaining 1 tablespoon of sugar.
6. Bake 30 minutes, then reduce oven temperature to 350°F and bake another 30 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back slightly when you touch the center.
7. Cool the cake on a rack at least 15 minutes.