“A mouth watering portrait of the nation at the table.”
Former New Your Times food columnist Molly O’Neill travels a decade and over 300,000 miles reporting on American cuisine. From her travels of gathering stories and recipes from all these cooks, “One Big Table” is created in celebration.
With 600 recipes it was hard to decide where and what to cook. I had to narrow down to what did I feel like eating? I wanted something to nibble while I worked away followed by a treat before I was to put my feet up and took it easy for the evening. I decided on Georgie’s Little Caramelized Onion, Feta Tarts and Edna Lewis’s Rhubarb Pie, since I had a whole lot of rhubarb left over and need to use it.
Georgie’s Little Caramelized Onion and Feta Tarts
Australian born cinematographer and producer Georgie Smith shares her small feta tarts. She offers these with drinks or salad to make a light meal achieve the impossible in Venice, California. The tarts have a earthy flavor with my husband facial expression I knew straight away they were divine. Although I made my own puff pastry form scratch, not wanting to head to the grocery store I think the Parmesan grated cheese mixed with the feta added the touch.
Edna Lewis’s Rhubarb Pie
At the age of 16 Edna Lewis left home to find work to help support her family. She landed in New York City where she was became the chef at a couple famous Cafe’s. Edna spent the better part of her 89 years showing the world the variation of country cooking. When Edna broke her foot and had to take a break from the kitchen which led her to writing her own cookbooks. I made Edna’s rhubarb pie with the left over rhubarb and glad I did. It was the prefect treat for a lazy Sunday afternoon.