Of all of the foods that present themselves to us in spring, rhubarb is one of the most fantastic! It grows right before your eyes. The colour is so beautiful. The flavour is shockingly sour. What is there not to love about rhubarb? Last year, we included a recipe for a luscious rhubarb cocktail and made a lot of our readers happy.
This year, when our friend Cathie Jenkins once again called to let us know that she wanted to share some of her and Wilf's rhubarb harvest with us, we had this pie recipe in mind to try. We made it last week to bring to a dinner at Bruce and Stellas on Wolfe Island and it was such a hit, that we decided to make it again this weekend.
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| Sylvia and Muriel love it when Don cooks! |
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| Al wonders how this crooked photo is going to look |
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| Even Taffy is ever hopeful! |
Cedar Plank Salmon with
Chevre/Sun Dried Tomato Crust
The soft goat cheese and sun
dried tomato crust provides a tangy flavour and protects the salmon from drying
out while grilling. As always, the salmon comes from T & J's Seafood
1 3-pound
salmon fillet, skin-on
3/4 lb chevre
3 tbsp sun dried tomatoes packed in oil, chopped
salt and pepper, to taste
1 large untreated cedar plank
To begin with, soak an untreated
piece of cedar in a container of water for at least an hour. You may need to
place a weight on top to keep the wood immersed. Meanwhile, combine goat cheese,
chopped sun dried tomatoes, salt & pepper in glass bowl. Spread carefully over the top
surface of the salmon fillet( skin side down) and place in the refrigerator
until ready to grill. Preheat barbecue on HIGH for 10 minutes. Reduce temperature
to LOW.
Pat the plank dry and oil the
upper side. Place plank directly on the grids and heat until plank begins to
smoke. Slide the salmon, skin side down onto the middle of the plank and grill
with the lid closed until the salmon is
just opaque at the thickest part. A 3 lb. fillet may take 20-30 minutes. If the plank starts to burn, turn off the burners
below the plank and continue grilling indirectly.
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| The fiddle heads were delicious and looked so pretty with the rosy pink salmon |
Rhubarb sour cream pie
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| Pepper is wondering if she finally gets to try pie?! |
Pastry:
2 cups all purpose flour
1 tsp salt
3/4 cup vegetable shortening, very cold and cut into chunks
1/4 cold water(place in freezer for 5 minutes)
Filling:
4 cups rhubarb, chopped into small pieces
1 egg
1 ½ cup white sugar
1 cup sour cream
1/3 cup flour
Zest of 1
orange
Topping:
½ cup flour
½ cup brown sugar
¼ cup melted butter
Preaheat oven to 450° F.
In a large bowl, combine flour and salt. Using a pastry blender, cut in shortening and continue blending until the crumbs are the size of peas. Sprinkle in cold water and toss lightly with a fork. Gather the dough into 2 balls. Roll one ball out on a lightly floured surface and place in pie plate. Wrap the other ball in Saran Wrap and place in refrigerator to use the next day, when you get a craving for more rhubarb pie.
Combine rhubarb, egg, white sugar, sour cream, flour and orange zest in a large bowl and mix. Pour into pie shell. Prepare topping by combining flour and brown sugar with melted butter. Spread this mixture carefully over the surface of the pie. Place in oven and bake for 15 minutes at 450 °, then reduce to 350°and continue to bake for
40 minutes
Obviously Pepper knows how wonderful all your recipes are! Perfect picture!
ReplyDeletePepper loves posing for photos. She is waiting for her big break to launch her modeling career!
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