Something a woman can sink her teeth into

Entree: Savory steak is the star of Mother's Day feast, which ends with a delightful strawberry dessert.

May 10, 2000|By Bev Bennett | Bev Bennett,Los Angeles Times Syndicate

Moms really get stereotyped. When it's Father's Day, Dad gets a choice of steak, lobster or ribs -- robust, delicious, finger-licking foods.

But Mom? What is she served on Mother's Day? Delicate little creature that she is, she gets tiny little morsels of food -- a shrimp cocktail, a single chocolate-dipped strawberry. Presumably these offerings reflect the genteel woman's sensitive nature.

Nonsense. Women have appetites that are just as robust as those of most men. Moms deserve a satisfying meal on their day. Give up on the cream-cheese-frosted sandwich loaf. Instead, let Mom feast on a savory steak. Broil the meat until the outside is crusty brown. Round out the entree with a baked potato topped with a garlic-chive yogurt sauce.

Then fix an equally luscious dessert. There's nothing wrong with the combination of chocolate and strawberries. But don't stop with one. Make a bountiful arrangement of strawberries, rich creme fraiche and a generous dusting of bittersweet- chocolate shavings. You'll have the pleasure of knowing you're preparing a meal that's more fun and more appealing than a platter of sandwiches.

A Bowl of Berries With Creme Fraiche and Chocolate

Serves 2

5 tablespoons creme fraiche (see note)

1/4 teaspoon vanilla extract

1/2 tablespoon sugar

2 cups sliced fresh strawberries

2 tablespoons finely chopped bittersweet chocolate

In cup, stir together creme fraiche, vanilla and sugar. Spoon strawberries into each of 2 bowls. Spoon half of creme-fraiche mixture over each bowl of berries. Sprinkle each with half of chocolate.

Note: Creme fraiche, a slightly tangy, thick cream, is available in natural- and gourmet-foods stores and some supermarkets. If desired, substitute mascarpone or 1/4 cup sour cream mixed with 1 tablespoon whipping cream.

Broiled Flank Steak

Serves 2

3 thin slices fresh ginger root

2 tablespoons Worcestershire sauce

1 garlic clove, minced

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons dry sherry

1 teaspoon fresh lemon juice

1/4 teaspoon pepper

3/4 pound flank steak (see note)

In shallow bowl, combine ginger root, Worcestershire, garlic, hoisin sauce, soy sauce, sherry, lemon juice and pepper.

Add flank steak and turn to coat with marinade. Cover bowl and refrigerate 2 to 3 hours, turning steak several times.

Remove steak from marinade and place on broiler pan. Broil 5 inches from heat, allowing 3 to 4 minutes per side. Remove. Thinly slice and serve.

Note: You can serve flank steak on skewers. Cut flank steak into thin strips, then marinate. Thread onto wooden skewers that have been soaked in cold water 15 minutes. Broil 30 seconds to 1 minute per side.

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