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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.