A Feast Fit For Fathers

My dad was an avid horticulturist and farmer who planted and tended to his gardens and strawberry patches until he was 90 years old. Seeing fresh strawberries at the market reminded me of his favorite dessert—sweet, ripe strawberries with large dollops of vanilla-scented whipped cream.

Start off the meal with the best quality T-bone steak you can find, preferably aged and grass fed. The balsamic glaze and garlic are great complements to the grilled spring onion garnish. Serve with fresh Kirby cucumbers, which need only to be scrubbed and trimmed for this cucumber salad. And new potatoes rolled in brown butter, fried parsley and fresh mint is the perfect side dish.

Happy Father’s Day and bon appétit!

Balsamic-Glazed T-Bone Steak(Serves 4)4 aged, grass-fed T-bone steaks, about 1 inch thick, well trimmed, edges scored

1 large clove garlic, peeled and slivered

Freshly ground black pepper, to taste

1½ tablespoons balsamic glaze

1 bunch watercress, for garnishTo prepare:Preheat the grill to high heat.

Make tiny slits in the steaks with a sharp knife.

Stick garlic slivers into the slits.

Pinch them shut.

Rub pepper into both sides of the steaks.

Let stand, about 15 to 20 minutes.

Place steaks on oiled grid.

Grill, until browned, about 3 minutes on each side for rare, or until done to your preference.

Drizzle about 1/2 teaspoon glaze over each steak.

Let rest for 4 minutes.

Transfer to platter.

Serve with grilled onions.

Garnish the platter with watercress.Grilled Spring Onions(Serves 4)2 bunches spring onions, roots and blemished tops trimmed, washed

A few sprigs fresh mint

3 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

Freshly ground black pepper and sea salt, to tasteTo prepare:Place trimmed onions in a non-reactive shallow dish.

Season with salt, pepper and sprigs of mint.

Add enough balsamic vinegar and oil to cover the onion bulbs.

Marinate overnight.

Arrange onions in a vegetable basket.

Grill over high heat, until well marked on the outside.

Move to a cooler section of the grill.

Cook, until onions are tender when pierced with the point of a fork through the bulb, about 15 to 20 minutes.

Remove from grill.

Keep warm on steak platter.Kirby Cucumber Salad(Serves 4)8 Kirby cucumbers

7 scallions, trimmed and chopped

1 tablespoon apple cider vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/3 cup sour cream

2 tablespoons good-quality mayonnaise

1/2 teaspoon Dijon mustard

Freshly ground black pepper, to taste

2 tablespoons fresh mint, choppedTo prepare:Scrub cucumbers.

Trim ends.

Slice very thin.

Transfer to a bowl.

Toss with scallions.

Add vinegar, sugar and salt.

Mix well.

Let stand at room temperature for about 30 minutes.

Drain off the liquid from the cucumbers.

Press to extract excess water.

Whisk sour cream, mayonnaise and mustard together in a small bowl.

Season with pepper and mint.

Taste and adjust the seasonings.

Add dressing to the cucumbers.

Toss well.

Cover and refrigerate until serving time.Boiled New Red Potatoes With Browned Butter-Fried Parsley(Serves 4)1¼ pounds small red potatoes, scrubbed

6 tablespoons unsalted butter

1/2 bunch flat-leaf parsley leaves, washed and spun dry

Sea salt and freshly ground black pepper, to taste

4 sprigs fresh mint leaves, chopped for garnishTo prepare:Add potatoes to a large pot of boiling salted water over high heat.

Boil, until they are tender to the point of a table fork, about 8 to 10 minutes.

Drain well in a colander.

Melt butter in a large skillet over moderate-high heat.

Cook, until it turns golden brown, but not burned.

Add parsley leaves.

Stir fry, until they are crisp, about 2 to 3 minutes.

Set the pan off the heat.

Add hot potatoes to the parsley/butter.

Shake the pan to coat them.

Season potatoes with salt and pepper.

Transfer to a serving dish.

Garnish with chopped mint.

Serve at once.Strawberries With Vanilla-Scented Whipped Cream(Serves 4 to 6)1½ quarts fresh strawberries, washed and hulled

1 quart heavy whipping cream

1 tablespoon pure vanilla extract, to taste

1 tablespoon powdered sugar, to tasteTo prepare:Whip cream in a cold mixing bowl, until stiff peaks form.

Add vanilla and sugar.

Divide berries among glass dessert bowls.

Top with large dollop of whipped cream.

Pass extra sugar at the table.