Culinary Adventures with Camilla

Using the bulbs of the red onions from the organic garden at the boys' school, I made a red onion and potato galette today - twice. Once for brunch and once, by request, for dinner. Guess they liked it. I started with my recipe for Pâte Brisée . [Click name to go to the recipe post.] Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place. Leaving a 2-inch border, fill the crust - with caramelized onions, sliced parboiled potatoes, and a handful for shredded mozzarella cheese - and fold up the edges to make a free-form galette. Drizzle the top with olive oil, sprinkled it with freshly ground sea salt and freshly ground pepper, and dot the top with sliced almonds. Bake in a 425 degree oven until lightly browned on the ed...

I wanted to use my bounty of tart, ruby stalks to create some savories and came across this salad recipe: Beet, Rhubarb, and Orange Salad . And I used it as an inspiration for my own creation...  This made 2 dinner-salad sized plates... 2 salt-crusted beets , rinsed, peeled, and sliced 1 rhubarb stalk, sliced into matchsticks salad greens 1/4 C sliced almonds 1/2 C fresh sheeps' milk feta juice and zest from 1 Meyer lemon freshly ground salt freshly ground pepper In a large mixing bowl, place the salad greens and toss them with the lemon juice, lemon zest, and a splash of olive oil. Plate the greens and top them with the remaining ingredients - sliced beets, rhubarb pieces, almonds, and feta cheese. Season with salt and pepper to taste. *Update 6/4/2013: I am linking this post up the  The Law Student's Cookbook 's  June 2013 Pantry Party . The theme is cheese. Caseophile that I am, how could I resist?! While I used feta on my salad, get ca...