Party Food for the Potluck We Never Went To

Today we were to be heading off to a potluck dinner with some others of the Ottawa foodie set. As the week went by, the plans slowly started to unravel as life again interfered with life for some. But those that dropped off the guest list ended up where they needed to be today, including Paris, France! Preferring to gather as a more complete crowd, we decided to postpone. I was well stocked with my potluck ingredients at ‘cancel time’, so I quickly moved to my Plan B.

I was going to bring 3 dishes:

• cedar-planked salmon on a baguette slice spread with a chipotle cream cheese mix and dolloped with red pepper jelly
• duck breast on a baguette slice spread with foie gras butter and topped with a rhubarb compote [inspired by Chef John Leung at the British High Commission as served at Thursday, June 17 fundraiser at Earnscliffe for Ottawa Chamber Music Society]
• strawberry rhubarb pie

The cedar-planked salmon that was headed towards an appetizer presentation, stayed in its fillet form. The duck breast appetizer was retired to the freezer. The strawberry rhubarb pie went ahead as planned (any other idea would have been criminal, I was told) and took on an added communal role of reaching out to others that have lesser mobility for venturing out.

CEDAR-PLANKED SALMON

For this traditional East Coast aboriginal way of cooking fish adapted to a modern barbecue, choose a cedar plank at your local lumberyard. They are also available at Loblaws at the seafood counter. Get one a little larger than the fish and soak it in cold water for at least four hours or overnight before using.

1 1/2 lb salmon fillets, with skin
1/4 cups olive oil
1 teaspoon lemon zest, grated
1 teaspoon orange zest, grated
1/8 cup lemon juice
1/8 cup orange juice
1 tbsp fresh basil leaves, chopped
1 tsp black pepper
1/2 tsp salt

Place salmon, skin side down, in large glass dish. Whisk together oil, lemon rind and juice, basil,pepper and salt; pour over salmon. Cover and refrigerate for at least 2 hours or for up to 8 hours.

Discarding marinade, place salmon, skin side down, on soaked cedar plank. Place plank on grill over medium-high heat; close lid and cook for about 20 minutes or until fish is opaque, bronze-coloured and flakes easily when tested with fork. Makes 6 servings.

***

We really like having a red pepper jelly with our cedar-planked salmon. Sometimes we are lucky to find a red pepper and peach jelly combination. The heat from a red pepper jelly with chili works very well too.

The salad was not on my potluck list but it sure helped to fill a spot on our plate. And it’s certainly a nod to best-selling author, Mark Bittman of Food Matters fame, who promotes eliminating processed foods, eating whole foods and consuming more fruits and vegetables.

SUMMER GREEN SALAD

mixed greens
heirloom tomatoes
cucumber
sweet red bell pepper
red onion
strawberries
mango
feta cheese

DRESSING

extra virgin olive oil
orange juice
balsamic vinegar
very small garlic clove
freshly ground black pepper
pinch of sugar

***

This is the second time I have made a strawberry rhubarb pie this season! I just love the zing that comes from the tartness of fresh rhubarb. Here is the previous post that contains the recipe for the pie.

Father’s Day was very peaceful from start to end. Father’s Day was also a good eating day from start to end. [As evidenced here with a sneak peak at breakfast in bed, made by the young chef.]

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Strawberry Rhubarb Pie -‘Tis the Season

Being huge lover of rhubarb, I just couldn’t go through this season without some sort of a fix. When I picked up the rhubarb I was fully intending on doing my ‘oh-you-can-count-on-it’ Strawberry Rhubarb Crisp. But for some reason the idea of doing pie took over once the fruit was in the kitchen. In some ways the presentation seems more fancy and I think that may have been what I thought I needed for company’s dessert last night.

My pie crust is tried and true but I had never done this particular filling before. Tapioca did pull it together and the tartness that I so love came through in every bite. Pie is big calories so it is something that I reserve for full treat status. I have included the nutritional analysis calculated by Mastercook V9.0 below for those wanting to make a fully informed treat choice.

I have to say that anything rhubarb for me pretty much makes it a favourite summertime dessert. When you think favourite, what do you head to the kitchen to make?

FLOUR PASTE PIE DOUGH
Modified from recipe in Joy of Cooking

2 cups all-purpose flour
1 tsp salt
1/4 cups water
3/4 cups Tenderflake lard

Sift flour and salt together in a bowl. Remove 1/3 cup of this mixture and place it in a small bowl or cup. Stir water into it to form a smooth paste.

Cut lard into the flour mixture in the first bowl with a pastry blender until the grain is the size of small peas.

Stir the flour paste into the dough. Work it with your hand until well incorporated and the dough forms a ball. To bake, see individual recipes. Makes a 9-inch double crust.

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STRAWBERRY RHUBARB PIE
Modified from recipe in Canadian Living’s Desserts by Elizabeth Baird

For extra-juicy fruit like this, quick-cooking tapioca makes the ideal thickener.

pie dough for a 9-inch double crust
3/4 cup granulated sugar
3 tablespoons tapioca
3 cups strawberries, hulled and sliced
3 cups rhubarb, sliced
1 teaspoon lemon juice
1 tablespoon butter

Roll out half of the pastry; fit into 9-inch (23 cm) pie plate. [I roll out my pastry between two pieces of waxed paper that is very lightly floured.]

In bowl, stir sugar with tapioca; add strawberries, rhubarb and lemon juice, tossing to coat. Spoon into pie crust; dot with butter.

Roll out remaining pastry and fit over top of pie; trim and flute edge. Cut vents in top for steam to escape. Bake on baking sheet in 425ºF oven for 15 minutes. Reduce heat to 375ºF; bake for 35 to 45 minutes longer or until golden and filling is bubbly.

Nutritional Analysis calculated from Mastercook V9.0

Per Serving (excluding unknown items): 411 Calories; 21g Fat (46.2% calories from fat); 4g Protein; 52g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 285mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates.