Great Groceries Recipe Archive-February 2000

Cherry Pineapple Pie
A new twist on an old favorite

1 cup sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 cans (16 oz. each) pitted tart red cherries, well drained
2 cans (8 oz. each) crushed pineapple, well drained
3 drops almond extract
2 Tbls. butter
1 Tbls. milk
additional sugar
pastry for double-crust pie

In a bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract. Line a 9-inch pie pan with the bottom crust. Add filling; dot with butter. Top with a lattice crust. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown. Serves 6-8.

Flank Steak over Corn-Kernel Polenta

5 1/2 cups water
2 1/4 tsps. salt
3/4 tsp. dried thyme
2 cups frozen or fresh corn (cut from about 3 ears)
1 1/3 cups coarse or medium cornmeal
2 Tbls. butter
2 Tbls. cooking oil
1 1/2 pounds flank steak
1/4 tsp. fresh-ground black pepper
2 cloves garlic, minced
1 cup dry white wine
1/2 cup brandy or bourbon

In a medium saucepan, bring the water, 1 3/4 tsp. of the salt, and 1/2 tsp. of the thyme to a boil. Stir in the corn and cook until tender, 5 minutes for fresh, 1 minute for frozen. Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring frequently, until very thick, about 20 minutes. Remove from the heat. Stir in the butter.

In a large frying pan, heat the oil over moderate heat. Sprinkle the steak with the remaining 1/2 tsp. salt and the pepper. Add the meat to the pan and cook for 5 minutes. Turn and cook to your taste, about 5 minutes longer for medium rare, depending on the thickness. Remove.

Reduce the heat to moderately low. Add the garlic to the pan and cook, stirring, for 30 seconds. Add the remaining 1/4 tsp. thyme, the wine, and the brandy and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3-4 minutes. Slice the steak across the grain and on the diagonal. Serve the steak over a bed of corn polenta, with the sauce drizzled over all. Serves 4.

Crusty Herbed Popovers
If you choose fresh herbs for this recipe, use 3 times the amount listed for dried.

Vegetable cooking spray or vegetable oil
2 Tbls. grated Parmesan cheese
1 cup bread flour
1 cup milk
1 Tbls. butter, melted
1 tsp. dried thyme
1 tsp. Worcestershire sauce
3/4 tsp. dried oregano
1/2 tsp. garlic powder
2 large eggs, lightly beaten
2 egg whites

Grease a popover pan with cooking spray or oil; dust bottom and sides of pan with Parmesan. Set pan aside.

Combine flour and remaining ingredients; stir with a wire whisk until blended. Fill prepared pan three-fourths full. Place in a cold oven. Turn oven on 450 degrees and bake 15 minutes. Reduce heat to 350 degrees and bake 35 to 40 additional minutes or until crusty and browned. Serve immediately. Serves 6 popovers.