Through the Kitchen Window

• 1 beef top round steak cut 1 inch thick (about 1 1/2 lbs)
• 2 pounds medium unpeeled potatoes (I like to use Yukon golds)
• 2 tsp. ground cumin
• salt and fresh ground black pepper to taste
• 1/2 cup chopped fresh cilantro
• 3/4 cup of a vinaigrette made with white wine (my recipe uses two parts virgin olive oil to one part wine vinegar and for this amount of dressing I would use 1 tsp. salt, 1 tsp. pepper and 2 tsp. ground mustard, shake well in a jar with a tight fitting lid)
• 2 - 15oz. Cans black beans, rinsed and drained

Cut potatoes crosswise in half; place them in a microwave-safe dish with one cup water. Cover and microwave on HIGH 10 to 14 minutes or until almost tender, rearranging them once. Immediately rinse under cold running water; drain well.

Meanwhile, combine cumin and salt and pepper and press evenly into the steak. Place steak on the bbq over medium heat and grill, uncovered, 16 to 18 minutes (medium rare) turning only one or twice. Remove from bbq and let stand 5 minutes.

About 5 minutes before steak is done, brush potatoes with some of the vinaigrette. Place on the bbq around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally.

Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl and toss gently. Serve immediately with a nice crusty bread and a good merlot.

• Yields: 6 servings
• Preparation Time: 30 minutes

• 4 cups frozen shredded hash brown potatoes
• 6 green onions, sliced
• 2 tbsp. grated parmesan cheese
• freshly ground black pepper to taste
• 4 large eggs, beaten
• 1 tbsp. olive oil
• 8 ounces assorted mushrooms (such as oysters, cremini, button, Portobello, shitake) sliced (about 3 cups)
• 1/2 cup crumbled feta cheese
• 1/2 cup milk
• 1 tsp. finely chopped fresh thyme

Put a baking sheet on the middle shelf of the oven and heat the oven to 475ºF. Generously butter a 12-inch tart pan with removable bottom or a 12-inch pizza pan. Combine the potatoes, half the green onions, half the Parmesan and some pepper in a large bowl. Stir in half the eggs and mix until well blended.

Spread the potato mixture evenly on the bottom and up the sides of the pan. Put the tart on the preheated baking sheet and bake for 10 minutes or until golden brown. Remove from the oven.

Reduce the oven temperature to 375ºF. Meanwhile, heat the oil in a large skillet over high heat, add the mushrooms and sauté for 5 minutes. Remove from the heat. Stir in the feta, milk, thyme and the remaining green onions, Parmesan, pepper and eggs.

Pour the mushroom mixture into the potato crust. Bake for 10 to 15 minutes or until set. Serve with a salad and a nice baguette for a wonderful brunch of lunch menu.

• Yields: 4 servings
• Preparation Time: 30 minutes

• 2 medium potatoes (2/3 pound) cut into 1/4 inch slices
• 1 can whole kernel corn, drained
• 1 4oz. Can diced green chilies, drained
• 1 2oz. Can sliced pimentos, drained
• 3 green onions, chopped
• 2 tbsp. chopped cilantro
• 8 eggs (or 2 cups egg substitute)
• 2 tsp. water
• freshly ground black pepper to taste
• 1/3 cup (or more) freshly grated parmesan

Heat broiler. Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray, add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese, season with pepper. Pour mixture over potatoes. Cover, cook over medium heat until eggs are almost set, about 10 minutes, and remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet under the broiler, 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve.

• Yields: 4 servings
• Preparation Time: 20 minutes