Daily Specials, A Journal
One onion into 1 inch slices. Carefully separate the rings. Dip into buttermilk. Coat with seasoned flour. Put them in refrigerator for 15-30 minutes. Deep fry till golden brown. Yum.
2 eggs
1c. sugar
8 stalks rhubarb
Preheat oven to 375 degrees.
Using your favorite crust recipe(or Pate Sucre recipe below), roll out dough onto a tart shell.
Make a few fork pricks into the dough.
Cut rhubarb into one-inch pieces.
Whip the eggs and sugar till light yellow and thick.
Fold rhubarb into the egg foam.
Put rhubarb into the un-cooked tart dough.
Bake for 45 minutes.
*For added love I recommend paring it with lavender and earl grey ice cream.
2½ c. flour
1 tsp salt
3 tbl sugar
2 sticks butter, cut into pieces
¼ c. water, bit more or less depending on condition
With dough option food processors:
Pulse first four ingredients till almost pea size. Add the water slowly till it starts forming into ball. Remove.
Bowl method:
Cut first four ingredients with two knifes till pea size. Make well in the middle and add the water. Form into a ball.
Divide dough in two. Let one rest in the refrigerator for at least half an hour. Other can be kept in the refridgerator for 3 days or frozen for 2 weeks.
This relish rocks with a simple fish and fresh greens dish…
1c. Moroccan olives, diced small
¼ c. Lemon rind
¼ c. Parsley, minced
¼ c. Olive oil
3 Lemons, juiced
1 Garlic clove, minced
mix all together
add honey, salt and pepper to taste
let sit a bit, preferably over night.
