What I love most about this meal is that most of the prep work can be done a day ahead while dad is busy doing outside chores or out running errands. I also love that the kabobs can be made with lamb if he prefers it. This entrée is super quick and can be eaten with pitas and garnished with plain yogurt and sliced cucumbers or served as is.
The accompanying salad can be made with couscous or a different favorite grain. Never be shy about experimenting! Just adjust the cooking time according to the package directions. You can also substitute or add pea shoots or tender snow pea pods to this dish. Just don’t skimp on the radishes!
Surprise Dad with a meal comprised of the flavors of the season including strawberry cake. Karen Schneider photo
I’m so excited that it’s strawberry season! There will be strawberry everything for the next several weeks, and I will be taking full advantage of the fantastic local picking.
For this photo shoot, I made a smaller version of this luxurious vanilla cake topped with juicy, ripe strawberries. You will definitely want to make the full size and prepare it a day ahead so the jamminess has more time to intermingle with the cakiness. Pack those berries on top of the batter nice and tight and be sure to use them all. Again, no skimping! Good cooks do not do that — ever, but especially on Dad’s Day!
Middle Eastern Beef Kabobs
• 3 pounds top sirloin or steak tips, cut into 1 1/2-inch cubes
• 3 garlic cloves, minced
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
In a large bowl, toss beef with all other ingredients. Cover and marinate, stirring occasionally, for two hours at room temperature or up to 24 hours in the refrigerator, allowing meat to return to room temperature before grilling.
Prepare grill and thread meat onto skewers, reserving marinade. Place kabobs on oiled grill about 4-6 inches above hot coals or on medium-high setting on an oiled gas grill. Cook, basting with marinade, until browned, about 12-15 minutes. Yield: 6-8 servings
Grain Salad with Peas and Radishes
• 1 tablespoon butter
• 1 cup red quinoa, rinsed and drained
• 1/2 cup white wine
• 2 sprigs each tarragon and thyme
• 2 cups fresh or frozen peas
• 5 radishes, thinly sliced
Melt butter in a medium saucepan. Add quinoa and cook over medium-low heat, stirring until toasted, about 2 minutes. Add 1 1/2 cups water, wine and herbs. Bring to a boil. Cover and simmer over low heat for 20 minutes until tender. Drain off excess liquid and discard herbs. Spread the quinoa out on a plate to cool to room temperature.
Fill a large bowl with ice water, and in a small pan of salted boiling water, cook peas for 1 minute. Drain and place peas in ice water bath. When cool, drain them again. Combine with quinoa and radishes. Pour dressing over all and toss. Yield: 4 servings
Dressing
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper
Strawberry Sheet Cake
• 9 tablespoons butter, at room temperature
• 1 1/2 cups plus 3 tablespoons sugar, divided
• 1 large egg
• 1 large egg yolk
• 1 1/2 teaspoons vanilla
• 3/4 cup milk
• 2 1/4 teaspoons baking powder
• 2 1/4 cups flour
• 1 1/2 pounds strawberries, hulled and halved
• whipped cream for serving
Preheat oven to 350 degrees. Lightly butter sides of a 9-by-13-inch baking pan and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter, salt and 1 1/2 cups sugar until light and fluffy. Add egg, yolk and vanilla and beat until combined. Mix in milk. Sprinkle baking powder evenly over batter and beat for 20 seconds or so. Scrape down the bowl. Stir in flour until just combined.
Spread batter in prepared pan. Arrange strawberries cut side down as snugly as you can get them. Sprinkle with remaining 3 tablespoons of sugar. Bake until golden brown and a toothpick inserted into the cake comes out free of batter, 45-48 minutes. Let cool in pan on a rack. Leave it on the counter, with just a piece of parchment or wax paper draped loosely over the top. When ready to serve, cut into squares and add a dollop of whipped cream. Yield: 12 servings
Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net or (207) 504-0545.
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