Abbey Cooks Entertain, Downton Abbey, Downton Abbey casting news, Downton Abbey Cookbook, Downton Abbey Food, Edwardian cooking, Grilled Rhubarb with Sherry Sauce, Healthy Cooking, healthy eating, rhubarb main dish recipes, rhubarb recipes
Now that the US, UK and Canada have enjoyed long weekends this month (and other countries in hot pursuit) we can all in the mood for taking it a little easier at work and enjoying life outdoors. Less time looking for missing files, more time searching for gardening tools. Your accounting skills now are put to use calculating your golf index and how much food to buy per person for the camping trip. Organizational talents range from BBQ grill management to pulling together details for your neighborhood street party. Forecasting is all about looking up at the clouds. And then there is freezer inventory.
Our annual family”Fishing Like A Crawley” fishing trip is a month away. We still have salmon and a bit of ling cod left in our freezer from last year (thanks to vacuum packing) so we have been gifting to friends and colleagues what we can’t eat ourselves. In keeping with my rhubarb series, today we are making Grilled Salmon with Sherry Rhubarb Sauce using rhubarb in a main course dish, in a wonderful boozy sherry sauce.
We will have to get used to Downton Downtime. We do know that Season 5 is coming eventually (Sept on ITV, Jan on PBS), so we will see press about new casting, and perhaps a plot spoiler or two in the next 8 months. However, the popularity of the show does provide us with crumbs to keep us going:
- The hottest rumour this week is that George Clooney may get married at Highclere Castle this September: Believe it or not
- Vote for Downton in the British TV Choice Awards: cast your ballot here
- Corrie’s Gloria drove off into the sunset and into S5: Sue Johnston will be Violet’s maid.
- Shooting Season 5: Jullian Fellowes promises more marvellous stuff
- Emmy TV writers gather: a tricky business killing off characters
With 220 traditional Downton era recipes with a modern twist, this is a great book to create some simple or complex dishes for your Mary or Anna. This 432 page ebook sells for $7.95. Book sales help offset my costs in food, equipment and time to keep bringing you new dishes each week.
While the book is available on Amazon, you can only get a signed copy here on my site.
If you don’t have an eReader I would suggest the PDF version which allows you to print recipes as you go, if you wish. Buy one for yourself, gift to another. All you have to do is email the download link to your loved ones.
My List of Favorite Rhubarb Recipes Keeps Growing
Like my rhubarb plants, the list of great ways to enjoy rhubarb keeps growing. An Edwardian favorite, it really is a versatile vegetable, great for breakfast lunch and dinner.
- For Breakfast
- At Tea
- On Appetizers
- As Cocktails
Did you know that Rhubarb is good for you?
Rhubarb is a great source of:
- Calcium for strong bones
- Antioxidants for flawless skin and better vision
- Vitamin K, for healthy blood clotting and a strong immune system
Grilled Salmon with Sherry Rhubarb Sauce
It goes without saying that wild salmon is the best, even better when you have caught it yourself. I have served this meal on a plate dinner for friends for years, using whatever colorful vegetables I have on hand. The secret is in the sauce.
- 1 1/2 cups sherry or other fortified wine
- 1/4 cup honey
- 2 cups rhubarb, cut into 1/4′ piece
- 2 cups green onion (whites only), chopped
- 3 Tbsp. unsalted butter
- 1/2 cup chicken stock
- 1 cup edamame (or other flat bean)
- 1 cup cooked corn kernels (or other colorful veggie)
- 1 sprig of thyme
- Salt and pepper
- 4 6 -ounce wild salmon fillets or steaks, skin-on
- 1 teaspoon fresh lemon juice
- Combine the wine with the honey into a small saucepan, and heat for a minute or 2 until the honey is completed incorporated into the wine. Add the rhubarb and cook for a couple of minutes until the rhubarb is tender. Strain the liquid from the rhubarb, and set the rhubarb aside. Return the wine to the saucepan and reduce until you have 1/2 cup of syrup.
- In a skillet, melt butter and sweat the onions until soft by covering and cooking over low heat for about 15 minutes. Add the stock and thyme and season to taste. Cover again and simmer over low heat for another few minutes to allow the flavours to mix.
- Cook the edamame (or other flat green bean) for 5 minutes in boiling water. Drain and add them to the onions, along with the corn kernels. Take off the heat while you prepare the salmon.
- To cook salmon, fire up your grill to medium – high. You can also heat a grill pan on the stove. Rub the salmon with oil and season with salt and pepper.
- Place the salmon skin side down (if using fillets) and grill until the skin is crisp (about 4 – 5 minutes).
- Carefully turn the salmon over and cook on the other side, until barely cooked through, about 4 minutes more, depending on the thickness of the fish.
- The final assembly: remove the thyme sprigs and rewarm the onion mixture. Add the lemon juice and season with salt and pepper. Boil the sherry-rhubarb liquid and add the cooked rhubarb. Cook over high heat, just until hot, a minute or two.
- Divide the bean/onion mixture among 4 plates. Add 1/2 of the cooked rhubarb. Next, top with a piece of salmon on each plate and then the rest of the rhubarb mixture.