Father's Day Celebration

june 2001

Onion and Mushroom Grilled Steak Salad with Fresh Corn

(makes 4 servings)

10	ounces (320 g) baby spinach leaves, washed and dried, about 6 cups
1	red bell pepper, about 8 ounces (240 g), seeded and sliced thin
1	pound (480 g) New York strip steak, cut 1 inch thick, all fat removed
1	tablespoon olive oil
1	sweet onion, such as Vidalia, sliced thin
2	cloves garlic, minced
8	ounces (240 g) portobello mushroom slices
2	tablespoons balsamic vinegar
2	tablespoons water
1	tablespoon Dijon mustard
1	teaspoon grated fresh ginger
	freshly ground pepper
3	ears fresh corn, husked, silks removed

Divide the spinach and red pepper between 4 large plates.
In a very hot large nonstick skillet or over a hot grill, cook the steak to desired degree of doneness, about 4 to 5 minutes per side for medium rare. Set aside and allow the meat to rest for at least 8 minutes before carving.
In the same skillet heat the oil and add the onion, garlic, and mushroom. Sauté until the onion and mushrooms are cooked through, 5 to 6 minutes. Add the vinegar, water, mustard, ginger and pepper to taste.
Cook the corn in lightly salted boiling water for 2 to 3 minutes. Drain. When the cobs are cool enough to handle, cut the kernels from the cobs.
To serve. Carve the steak into thin slices. Top the salad on each plate with 1/4 of the corn. Arrange the sliced steak on the corn and cover with onions and mushrooms. Drizzle with some of the liquid onion-mushroom cooking liquid.

Per serving:	335 calories (33% calories from fat), 31 g protein, 13 g total fat (3.7 g saturated fat), 28 g carbohydrates, 7 g dietary fiber, 64 mg cholesterol, 221 mg sodium, 1366 mg potassium
Diabetic exchanges:	3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)

Fresh Pineapple Upside-Down Polenta Cake

(makes 12 servings)
(Reprinted from the Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt, Bantam Books)

Pineapple layer
1	tablespoon margarine
1	tablespoon dark brown sugar*
2	tablespoons dark rum or orange juice
1	small fresh pineapple, peeled, cored, and cut into 9 rings
Polenta Cake Layer
2	tablespoons milk
1	teaspoon granulated sugar *
1	1/4-ounce package active dry yeast
2	large eggs, separated
5	tablespoons (60 g) fructose *, whirled in a food processor for 10 seconds
2	teaspoons vanilla extract
2/3	cup (75g) instant polenta
2	additional egg whites

* substitute 1/3 teaspoon saccharin or 1 1/4 packets acesulfame-K for the brown sugar and 10 packets of either saccharin or acesulfame-K for the fructose. This will not change the exchanges.

Preheat oven to 350°F (180°C, Gas Mark 4). Place margarine, dark brown sugar, and rum in the bottom of an 11-inch (28 cm) cast-iron skillet or cake pan. Place in the oven until margarine and sugar melt, about 8 minutes. Mix well.
Arrange the pineapple slices over the bottom of the skillet, cutting some in thirds to fill in the gaps between whole slices. Set aside.
In a small saucepan, warm milk. Remove from stove: add granulated sugar and yeast, stirring until yeast is dissolved.
In a large bowl, beat together egg yolks and fructose until mixture is a pale yellow. Add vanilla: mix well. Sift polenta into egg mixture, stirring constantly. Add yeast mixture and mix well.
Beat all 4 egg whites until they form stiff peaks. Stir a third of the egg whites into the polenta mixture. Carefully fold in the remaining egg whites. Pour batter over the pineapple layer and smooth top.
Bake for 25 to 30 minutes or until a toothpick inserted in the center come out clean. Cook cake on a rack for 5 minutes, then turn out, upside-down onto a serving plate.

Per serving:	94 calories (19% calories from fat), 2 g protein, 2 g total fat , 17 g carbohydrates, 0 dietary fiber, 36 mg cholesterol, 41 mg sodium, 95 mg potassium
Diabetic exchanges:	1 carbohydrate (bread/starch)

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