A First Father's Day

Although our little princess has yet to arrive, my husband has already been a wonderful father for the past nine months.  Even though we have not had the opportunity to hold her in our arms, in so many ways, my husband has stepped up to the plate and dominated his new role as a Dad. From that moment on October 17th, when I told him I was pregnant, he has done nothing but care and provide for the two of us; both on our good days and on our bad days.

He has watched as his wife has morphed into this entirely different person (two people to be exact!), he has listened to my irrational fears and dealt with a roller coaster of emotions. He has given up his clothes and has accepted that I have claimed some of his favorites as my own, and has told me over and over again that I look amazing, even though I actually look more like a whale than a woman. From day one, he has attended numerous doctors appointments (in three different states!), read through multiple baby books, played the baby name game for weeks on end, come to accept the color pink (even on Steelers and Penguins clothes) and to date has participated in 14+ hours of baby classes.

He has never once complained about our change in menu or the lack of wine at dinner. He has dealt with my aches and pains, provided numerous foot massages and comforted me when I realized that I could no longer run. He has made at least seven round trips to USA Baby, given up multiple Saturdays to pick out cribs and rocking chairs and has helped to assemble an endless number of baby items. I watched his face light up as he felt our little girl kick for the very first time and the million times since then.

He held my hair back as I embarrassingly puked over the side of a boat in front of some 30 strangers and his entire immediate family on a snorkeling trip in Hawaii last January. He convinced his friends to change the location of their boys weekend so that he wouldn't be too far away from me and then drove back early Sunday morning to check on me when I wasn't feeling well. He consoled me in the lobby of his office building as I fell apart after one particularly awful doctor's appointment. He was then my rock and comfort for the next four days, casting aside his own uncertainty, as we restlessly waited for an ultrasound that would confirm or dissipate our worst fears. He promised me over and over again that all would be ok and held my hand until the doctor reassured us that our baby was perfectly healthy.

He has dealt with me waking him up numerous times during the night because I cannot seem to find a comfortable sleeping position, nor stay asleep for very long. In the last week, he has assuaged my anxiety and reassured me that she will come, eventually, and that I will not be pregnant forever. I know he will be my strength and sanity during labor and delivery and he is the only person in the entire world I want by my side during that time.

Although he has not had the opportunity to change any dirty diapers yet, deal with 3 a.m. feedings, or endlessly play peek-a-boo, he has already become an amazing father. So on Sunday, I wanted to try and express my appreciation for all that he has done and dealt with over the last nine months and everything I know he will do in the years to come. So Sunday had to include a gift that every Dad needs: a Weber grill; and a meal that every Dad wants: steaks, potato salad, grilled corn and Blackberry Buttermilk Cake.

After surprising him with his new grill, he was put in charge of the steaks while I worked on the Blackberry cake.

I found the recipe for this cake in Bon Appetit's latest magazine which also happens to be their grilling edition (perfect for Adam's new Father's Day gift!). I started off by preparing a springform pan by lining it with parchment paper that I cut into a circle and greasing and flouring it. I've used this parchment paper technique in the past with other cakes, and it always works well. Afterwards, I lined the bottom of the pan with fresh blackberries and sprinkled them with a layer of sugar.

In a separate bowl, I sifted together 2 1/2 cups of flour, 1/2 teaspoons of baking powder, 3/4 teaspoon of salt, and 1/2 teaspoon of baking soda.

In another bowl, I beat together 3/4 cup of room temperature butter and 1 3/4 cups of sugar. I continued to beat these items together until the mixture became a pale yellow color. I then incorporated 3 eggs, 2 teaspoons of vanilla and the zest of one orange.

After all of these ingredients had been fully mixed together, I alternately added in my flour mixture and 1 cup of buttermilk.

I then poured my batter over the blackberries and cooked the cake for an hour and twenty-five minutes in a 350 degree oven.

Once the cake had completely cooled, I removed it from the pan and dusted it with powdered sugar.

Meanwhile, Adam had been grilling up a storm with the steaks and the corn. I quickly prepared a light potato salad with a dijon and rosemary sauce. We then celebrated both our dads and all the other great dads and dads-to-be out there.

Now we are just waiting for our little princess to arrive. Happy Father's day to all the dads out there. And Adam, I cannot wait to see you with our baby girl. One day to go; I hope!

The Perfect Summer Steak

Summer is one of the greatest cooking seasons of the year. Not only do you have an array of fresh fruits and vegetables readily available (think beets, watermelon, tomatoes, corn, cherries, peppers, peaches, plums etc.), but you also have the opportunity to take full advantage of the grill and other outdoor cooking methods.  I envy those who live in warm climates and are able to grill out year round. Though I suppose being a northern girl who must give up outdoor cooking during torrential downpours and stick to the stove when the grill is lost under multiple feet of snow, I tend to appreciate it that much more in the summer time. This weekend the sun was shining and the grill was calling for an all American meal of steak, mashed red potatoes, salad and good wine.

When it comes to the grill, the men in my life have taught me all I know. Growing up in Kansas City, some of the best meals I have ever had were the result of my dad and his expertise in grilling and smoking. I remember many summer days starting with him preparing and soaking the wood chips for his smoker, slathering baby backs with his very own brown sugar and spice rubs, followed by hours of dedicated basting and temperature checking until the perfect slab of ribs was ready to be served. From barbecue ribs, to smoked chicken, pork chops, beef tenderloin and more, my siblings and I are spoiled when it comes to grilled or smoked food. There is no barbecue better than Kansas City barbecue and the best place to find and enjoy it is at my parent’s house. I may be biased, but I doubt I am wrong.

My husband is also a master griller. Although he does not have the many smokers, fancy grills and tools like my father (I am sure those will come in time), he still knows how to create a masterpiece. The flank steak from this past weekend is actually something he use to make for me when we were first dating. I have made some of my own changes - omitted some ingredients and added others - but he deserves all the credit for this perfect summer steak.

The Night Before:

With a fork, poke holes in the meat. Rub with ginger, black pepper, and brown sugar. Place steak in a Tupperware container and add enough soy sauce to cover entirely. Add in several drops of Worcestershire sauce. Slice up a Jalapeno or two and add on top of the steak (for some great heat!). Close container and refrigerate meat over night. Flip the meat at least one time while marinating. 

You can get away with marinating the meat for 2-3 hours, if you are unable to do it overnight. However, marinating over night results in extremely tender meat overflowing with flavor. It is definitely worth the night before preparation.

The Day of:

About 20 - 30 minutes before grilling, take the meat out of the refrigerator. If you go from the refrigerator straight to the grill, the drastic change in temperature will cause the meat to experience shock, which will result in a drier, less tender steak. Allow the meat to “warm up” a bit before throwing on the grill. 

While the grill is heating up, bring a large pot of slightly salted water to a boil. Once boiling, add in red potatoes (usually 2 per person depending on size). Allow to boil until the potatoes are easily pierced with a fork. 

After the potatoes have been boiling for a bit, it is time to start grilling your steak. Make sure the grill is very hot before putting the steak on. This will help create a nice sear and lock in all the juices. Grill meat until medium rare; about 5-8 minutes per side depending on the thickness of the steak. Cover with lid while cooking.

When the meat is done, transfer to a cutting board and allow to sit for 5 full minutes. Again, this will help lock in the juice.

While the meat is resting, drain your potatoes, and place in a large bowl (do not remove the skins! They add great flavor, nutrients, and texture). Add one tablespoon of butter and roughly 2 tablespoons of fat free milk. Beat until smooth or a until the potatoes reach the consistency you most prefer. If too dry, add a few more drops of milk. Mix in seasoned salt and black pepper to taste.

For the salad throw together a mix of chopped romaine lettuce, carrots, snapped peas, cabbage, tomatoes and your choice of dressing.

After the meat has had the chance to rest for a full 5 minutes, cut against the grain to ensure tenderness. If you like, you can quickly whip up a sauce very similar to that of the marinade. Combine soy sauce, pepper, ginger and a touch of brown sugar; warm on the stove and serve with the meat.  

Enjoy this meal with your favorite bottle of red wine and be sure to savor every moment of your grilled masterpiece. Before you know the snow will be back and you will be dreaming of grill lines on every dish you serve.