Tuscan Ono and Rhubarb Meringue Pie

Tonight’s dinner included challah rolls, rice, fresh mozzarella salad, Tuscan ono, rhubarb meringue pie, a good helping of monkey business, and two glasses of spilled grape juice.  Friday night in our house!  I was heartily enjoying the fish when the second glass of grape juice went down in my lap, leaving me wet and sticky.  Never one to be deterred from a meal, I finished my dinner before changing.  Some kids always spill and some kids rarely spill.  We’ve got one of each.  Oh, well, that’s what washing machines, floor mops, and wet towels are for. 

Tuscan Ono

  • 1 lb ono (or other hearty fish fillet ie salmon, halibut, sea bass, cod)
  • 2 roma tomatoes
  • 1 large clove garlic
  • 10-15 small tender basil leaves
  • 1 Tbs olive oil
  • splash of balsamic vinegar
  • sprinkle of salt and pepper

Dice the tomatoes and chop the garlic.  Toss together in a bowl all the ingredients except the fish.  Put the filets, skin side down, in a baking dish.  Top with the tomato mixture.  Bake at 350 until fish is done and tomatoes are baked soft.  Serve hot with rice or pasta (or potatoes or bread or nothing or salad…)  If you don’t have little tender basil leaves, use big ones and chiffonade them.

Now, as for the rhubarb pie, oh la la.  I blind baked 2 pie crusts until they were half-baked.  Then I filled them with rhubarb curd (I made a triple batch of the curd recipe posted below) then baked another 10 minutes.  Then I made meringue from the leftover egg whites and some sugar the topped the pies, then baked again until they were browned and firm.  Refrigerate until firm.  Eat.  Yum.  And just as side note, not all rhubarb is red.  In fact most rhubarb grown in home gardens are either lighter pink or just green.  So, if someone gives you a wonderful gift of bags of beautiful rhubarb and it mostly green your amazing rhubarb curd will be khaki not pink.  But you can make it pretty with a little beet juice.

This entry was posted in about food, recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *