Being a Canadian living in the USA, I feel it is important to participate in all things American. There are not many differences between the two countries, but there are a few and Memorial Day is one of them. Since being a part of the Navy Seals Foundation Charity Event a couple of weeks ago (I was auctioned off to cook dinner for 8 and raised $4400), I have been feeling extremely patriotic, so we decided to spend Memorial Day with friends. We have just moved into our new home that has a great little back yard, perfect for BBQs. Inspired, I purchased a new grill (had to build it, something I am not usually very good at, but I did succeed) and started thinking about what to cook for our Monday dinner. One of the menu items I knew we had to have was Rhubarb Upside-down Cake (I am on an upside down cake kick right now) for dessert. Rhubarb is definitely one of my favourite fruits to cook with, as I am a huge fan of sweet and tart together; rhubarb is a perfect ingredient to achieve this, so don’t be afraid to use it. There are so many great uses for rhubarb and I think it’s an under used ingredient; I’ve also challenged my little sis to a “rhubarb challenge”!
Off to the La Jolla Farmer’s Market I went to find my rhubarb, when I also came across some beautiful plums I could add to the recipe. For the rest of the meal, I decided on beautiful grass-fed ribeye steaks (from a local butcher), beet salad with hazelnuts and goat cheese, mixed greens with a lemon and olive oil vinaigrette, and a delicious quinoa salad. The great thing about upside down cake is that the name makes the dish sound more difficult than it really is, but once you have a base recipe you can really add any fruit to this dish and it it will be wonderful. Another great fruit to use this time of year would be apricots. It was an amazing afternoon, spent with close friends Robert, Amy & Gigi.
The weather was perfect and we all enjoyed some pretty tasty food and drinks!