What’s your favorite pie? Mine is strawberry rhubarb, without a question. When it’s the season (mid spring here), and both strawberries and rhubarb are available in the market, it’s the one pie that we must make.
Do you cook with rhubarb? It looks like pinkish red celery, or the stems of really fat swiss chard. In the store you’ll only find the stems, as the green leaves are poisonous. The stems however, are tart and delicious, especially when cooked into a pie or cobbler. I know, it’s weird. Rhubarb is a vegetable that behaves like a fruit.
What’s your favorite way to prepare swordfish? Mine is marinated in an herby vinaigrette, and then grilled. Swordfish is a sturdy fish. It holds up like steak when you cook it, and like beef, takes well to marinating. A quick and easy marinade is just a bottle of your favorite Italian dressing. Or if you, like me, prefer to make your dressings and marinades from scratch, here’s a lovely Greek-inspired vinaigrette with which to marinate the swordfish. It’s made with fresh lemon juice, olive oil, garlic, oregano and thyme.