June 9, 2007 and Jolee's last in attendance :(
This is a dinner aimed at the freshness of the season. Brian will be joining us for dinner, so please adjust the recipe quantities accordingly.
Jeff: wine (Brian will also bring two bottles) - I think a white and a red would be a good - have fun selecting!
Jolee - Mexican Shrimp Cocktail
Philip - Asian Pear and Watercress Salad
Preston - Chilled avocado soup
Me: Tuna steaks and sesame green beans
Strawberry and Rhubarb Galette
1-1/2 cups flour
1/4 tsp. salt
1 stick of frozen butter, chopped into chunks
1/3 cup cold water
1 cup fresh strawberries
1 cup fresh rhubarb
1/2 cup of sugar
1 tsp. cinnamon or nutmeg powdered sugar to taste
Pulse flour, salt and butter in a food processor. Add water, then process that, making sure to stop while there are still chunks of butter. Pour out onto a sheet of plastic wrap, then mold into a disc shape with your hands. Place into the refrigerator.
(If you don't have a food processor, you can use a pastry blender. If you use this method, the butter doesn't have to be frozen, just cold.)
Place strawberries and rhubarb onto the piecrust. Add sugar and cinnamon or nutmeg.
Pinch the dough up on the sides around the fruit and toppings and place in the oven at 425 degrees for 30 minutes. Dust with powdered sugar before serving.