June's Recipes

(Recipe By: Penny Padgett)

3 T. fresh poppy seeds
1/2 c. milk
5 T. unsalted butter, at room temperature
1 c. sugar
2 eggs
1 1/2 c. unbleached all-purpose flour
1 tsp. baking powder
Grated zest of 2 lemons
1/4 tsp. salt

(I interpret "fresh" to mean "not rancid." I suppose if you could get real, fresh poppy seeds, they would be even better.) Lemon syrup:
1/4 c. sugar + 1/4 c. fresh lemon juice
Notes: I skipped the poppy seeds.

GYUNIKU SASHIMI (Japanese Steak Tartare)
Recipe By: Idlewild

1-1/2 pounds filet mignon
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon lemon juice
2 teaspoons ginger grated
1 clove garlic minced
1 green onion thinly sliced
fresh cracked black pepper to taste
lettuce leaves for garnish
1 6-inch daikon grated> Notes: Adapted from S. F. Slack, "Japanese Cooking for the American Table."

Please understand that this dish may represent a health risk, as the beef is mostly raw on the inside. Please take responsibility to keep the dish cold, use the finest quality beef possible, and notify your guests of any potential health hazards.

By: Idlewild

2 medium zucchini
2 medium yellow squash
5 cloves garlic
1/2 teaspoon kosher salt
1/2 cup basil (packed)
2 medium tomatoes
1 small onion
1 cup tomato puree
1 small can of tomatoes
2 tablespoons heavy cream
2 tablespoons Asiago Cheese grated
olive oil
extra Asiago Cheese for accompaniment Notes: Adapted from D. Meyer and M. Romano, "The Union Square Cafe Cookbook." It may look a little ooky, but it is quite delicious.

Updated: August 5, 1997
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