Last Summer Sunday Sweetness

For the last chilly Sunday of Summer our girls nabbed much of the crowd leaving Golden Gate Park's Comedy Day with their homemade lemonade stand. It was, clearly, quite the place to be.

Lemon Verbena Lemonade

15 lemons, fine zest (2 teaspoons) and juice (2 cups)

1 1/2 cup fine sugar, or to taste

2 good stems Lemon Verbena, for about 15 plucked leaves, rinsed

3 to 4 cups cold water

ice

Mix the lemon, zest, sugar and hand-crushed verbena leaves. Let sit for about 10 to 15 minutes, stirring occasionally, until the sugar is dissolved and the verbena has imparted its flavor. Add water to taste and pour over ice.

Our Woodward's Garden Prix Fixe, through September...

PRIX FIXE $29 — 3 COURSES

Available Tuesdays, Wednesdays and Thursdays through September...

MIXED LETTUCES, TOASTED ALMONDS,

FRENCH BREAKFAST RADISHES,

TALEGGIO CROUTON, AND BANYULS SHALLOT VINAIGRETTE

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RAGOUT OF SHELL BEANS, CIPOLLINIS AND CHANTERELLES

WITH GRILLED MARIN SUN FARMS’ FLAT IRON STEAK AND PIMENTON BUTTER

Recipe

•

PLUM COBBLER WITH LEMON VERBENA CREAM

Note: As we try to keep our ingredients fresh

and local, our menu may change.

woodward's garden

1700 Mission Street • San Francisco

woodwardsgarden.com

415.621.7122

ON THE MENU: Grilled Flat Iron Steak, Ragout of Fresh Shell Beans, Cipollinis and Chanterelles with Pimenton Butter

Oh the late Summer booty: fresh shell beans, those wild Italian onions, cipollinis, and chanterelles are spontaneously everywhere. The grow together/go together axiom holds mighty tight here. This dish is a no-brainer as far as mutual affinities go.

Flat Iron (ours grass-fed from sublime Marin Sun Farms) is a rediscovered shoulder/muscle cut that is made more tender in the butchering. The steak is cut around a center fibrous tissue. It is, according to Saveur, the second tenderest cut after the tenderloin.

Still, to me this is no filet. Flat Iron has texture and nap, which I admire in a steak. Manic Kobe worship has always eluded me... why would you want your steak to be foie gras? What's wrong with good old meatiness? And isn't real texture back anyway with our Pollan-inspired grass-fed revolution? This fleshy Flat Iron is toothsome, and because its from muscle, also has serious steaky flavor. Cut across the grain it is racy-succulent.

My adored Spanish Pimenton (smoked paprika) gives breadth to the dainty new beans and sweet, squat onions, and boosts the smoke of the apricoty chanterelles and the charred meat. Think earthy mushroom squeak/honey-onioned goodness.

Ragout of Fresh Shell Beans, Cipollinis and Chanterelles

with Grilled Flat Iron and Pimenton Butter (serves 4)

Pimenton Butter

4 ounces of butter, 1 stick, softened

1 teaspoon smoked paprika

1/4 cup chopped chives

1/4 cup chopped tarragon or parsley

3 anchovies, mashed

1 shallot, minced

1 lemon, zest and juice

Sea salt and pepper to taste

Cream together butter, paprika, herbs, anchovies and shallot. Add the lemon zest and juice. Taste and season if necessary. The butter should be pungent. Shape into a log in a piece of plastic wrap or parchment paper. Twist the ends to tighten and refrigerate until firm.

Shell Bean, Cipollini and Chanterelle Ragout

1 pound cipollini onions

Olive oil

Sea salt and freshly gound black pepper

2 pounds shell beans, for about 2 cups shelled, Cranberry, Flageolet,

Cannellini...

1 bunch of thyme

1 bay leaf

1 chilie de Arbol, snapped in half widthwise and seeded

1/2 pound chanterelle mushrooms, cut into 1 inch wedges

1 large garlic clove, minced

3/4 cup chicken stock, preferably home made

2 tablespoons butter

Preheat oven to 375. Fill a medium saucepan with water and bring to the boil. Add the cipollinis to blanch for about 1 minute. Drain, cool and peel. Toss with 2 tablespoons olive oil, a good pinch of salt and pepper and spread out on a sheetpan. Bake about 45 minutes or until golden and tender. Check and shake the pan every so often. Set aside.

Place the shelled beans In a medium sauce pan and cover with 2 inches of water. Add 6 sprigs of thyme, the bay leaf and the chilie. Bring to the boil then simmer until tender, about 30 minutes. Drain. Pull out herbs and chili. Toss the warm beans with 2 tablespoons olive oil, a pinch of salt and pepper. Set aside.

Clean the chanterelles with a soft cloth/napkin. Cut into even sized, 1-inch wedges. Leave them whole if they are small. Heat 1 tablespoon olive oil in a medium sauté pan until very hot. Add the chanterelles and cook over medium heat for about 7 minutes, stirring every so often, until tender and golden. Add the garlic, a teaspoon of picked thyme, a pinch of salt and pepper and sauté for another minute. Add the cipollinis, the shell beans and the stock. Cook for about 5 more minutes until creamy and sauce consistency. Swirl in butter and taste. Season again if necessary. Set aside.

To Assemble

4 flatiron steaks, about 5 ounces each

Olive oil

Sea salt and freshly ground pepper

The ragout

The pimenton butter

1 cup arugula, or other fresh, spicy green like watercress

Fire up the grill. When hot, brush the steaks with olive oil and sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Remove and set on a plate, lightly covered with foil. While the steaks are resting reheat the ragout if necessary. Place about a half-cup of ragout into the center of a warmed serving plate or bowl. Top with a steak and any accumulated steak jus, a round of pimenton butter, and a little handful of of fresh greens.