Rhubarb Custard Pie

Last summer when I was visiting my cousin in Michigan, we made this pie.  It was a recipe that our mothers shared.

I think it is the best rhubarb pie.

I make the pastry beforehand, if possible.  I also applied an egg wash on the top of the pie for a shiny effect.

This is delicious served warm.

I have included the pastry and filling recipes below.




Pasta Carbonara

My daughter had this for dinner last weekend when we were out.

This is our “made-up” recipe for two.

6 oz cubed pancetta 

1/2 cup sliced cooking onions

1 cup heavy cream

1/2 cup freshly grated Parmesan Cheese

2 eggs

Salt and pepper to taste

Chopped fresh Italian Parsley

8 oz cooked linguini or spaghetti 
Sauté pancetta and onions, add cream, cheese along with salt and pepper and bring to a simmer.

Cook pasta al dente and drain.  Return drained pasta to pot and add beaten eggs.  Once eggs are fully combined add the cream sauce and stir until everything is mixed together.

Serve immediately and garnish with parsley.