Monthly Archives: August 2008


I have always wanted to make a pavlova, but was scared to work with a meringue.  This was nothing to be scared about.  This dessert is fantastic.  I love the crunchiness you get when you first bite into it, then the chewy center paired with the rich whipped cream and fruit. Awesome. I made a blueberry compote to compliment the tartness of the plums and kiwi fruit. Again…awesome.


  • 2 egg whites…room temperature
  • 3/4 tsp. vanilla
  • 1/4 tsp cream of tarter
  • 2/3 C sugar

Place egg whites into a medium bowl.  Add cream of tarter and vanilla then beat until soft peaks form.

Add sugar one spoonful at a time until meringue forms stiff peaks and is glossy.

Form into a round onto a cookie sheet lined with parchment paper.

Bake at 300 for 35 mins.  Turn the oven off and let get the meringue harden in the oven for an hour.

For the whipped cream:

  • 1 small container heavy cream
  • 1/3 C sugar
  • 1 teaspoon vanilla

In a chilled bowl, add one small container of heavy cream, 2/3 C sugar, and 1 teaspoon vanilla.  Beat until creamy (don’t beat too long or you will start to get butter).

For the Blueberry Compote

  • 1 pint (2 C) fresh blueberries
  • 1/3 C granulated sugar
  • 2 tablespoons plus 1 teaspoon corn starch
  • 1/4 C water

Rinse and pat dry blueberries and place in a small saucepan. In a medium bowl, mix the sugar and cornstarch together and pour over the blueberries. Add the water. Stir the mixture over low-medium heat. You will want to cook this until the blueberries begin to burst and the juice thickens, about 4 minutes. Allow to cool.

Putting it all together…

Spoon the whipped cream into the well of your meringue.  Top with cut fresh fruit of your choice.  Drizzle blueberry compote over the top of everything.  Enjoy!

NOTE: If your pavlova should fall apart on you when you take it out of the oven, do not despair.  Just put some pieces on a plate or in a bowl and top it with the whipped cream and fruit…just as good, if not better. 🙂


Posted by on August 29, 2008 in pavlova



It has been a warm week in Wisconsin and I was so glad to see the plethora of tomatoes in this weeks CSA box.  I have always wanted to try my hand at gazpacho, and tonight was as good as any.

I took these (and a few more things not pictured)

And turned it into this…

I love this cold soup.  You can really taste the flavor of every ingredient in layers. It’s simply wonderful.  My recipe is freestyle, feel free to alter this in any way you see fit.


  • 2 cups V8
  • 1 red onion, chopped
  • 1 green bell pepper, minced
  • 1 cucumber, chopped
  • 2 cups chopped tomatoes
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar (or red wine)
  • chopped basil
  • chopped fresh parsley
  • 1 teaspoon white sugar
  • salt and pepper to taste

In a blender or food processor, combine V8, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, vinegar, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.


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Posted by on August 29, 2008 in soup, tomatoes


CSA Thursday

Lots of tomatoes! I will be using a fair amount of those for tonight’s dinner.  Lots of green peppers..yay!

I can’t wait to try the asian greens and make the swiss chard.  I love HighCross Farm!

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Posted by on August 29, 2008 in Uncategorized


Eggplant Souffle

I had gotten a lovely eggplant in my CSA box this week.  I really don’t have time in the week to go all out and make a parmesan like I had originally wanted to do.  I like to experiment and try new and interesting things with the produce I get from HighCross Farm.

I decided to try my hand at a savory souffle.  Keep in mind some savory souffles don’t rise as high as dessert souffles due to the fact they may contain big pieces of veg, heavy cream etc…  This souffle doesn’t rise as high, but is really nice and light.  This is definitely for the eggplant lover.

I took this beauty…

and turned it into this…

Eggplant Souffle

  • 1 eggplant
  • Juice of a lemon
  • 1 C water
  • 2 tablespoons butter
  • 1 C Milk
  • 2 tablespoon of flour
  • 3/4 C bread crumbs
  • 1/2 C grated cheese
  • 1 tablespoon ketchup
  • 1.5 tablespoon grated onion
  • 1 teaspoon Salt
  • 2 egg yolks, beaten
  • 2 egg whites, stiffly beaten

Put lemon juice and water into a large bowl.  Peel and dice eggplant and let soak in the lemon juice/water mixture.

Cook eggplant in a large sauce pan in 1/4 C water until soft.

In large pot or dutch oven, heat butter until melted and add flour.  Wisk for about a minute and a half (this will help get rid of the floury taste).  Add milk and wisk until thick.

Add cooked eggplant (drain it first), bread crumbs, cheese, ketchup, onion and salt.  Stir in egg yolks.

Fold in egg whites and pour into a greased 1.5 quart casserole dish.

Bake at 350 for 45 mins.

Do not get alarmed if this does not rise really high, it’s not supposed to.  You will see when you spoon out a serving how light and airy it turns out.

This gets really golden brown and crispy on top. Very nice.  Enjoy!


Posted by on August 27, 2008 in eggplant, souffle


Carrot Soup with Goat Cheese and Basil

I debated back and forth on what I wanted to do with the carrots I got in my CSA box this week.  Part of me wanted to make carrot cake again, part of me was craving something savory.  I haven’t been feeling well this week and the thought of a nice bowl of soup won out over a sweet piece of cake.  This is what I came up with…

Carrot Soup w/ Goat Cheese and Basil

  • 3-4 good sized carrots peeled and chopped into rounds
  • 3 tablespoons unsalted butter
  • 1 large shallot or 1 small onion minced
  • 2 bay leaves
  • 4 C water (you could try chicken stock..I was out so I used water)
  • 3 tablespoons heavy cream
  • Goat cheese
  • Basil chopped
  • Pepitas or pine nuts
  • S&P to taste

In a dutch oven sautee minced shallot or onion in the melted butter until translucent.

Add carrots and stir around until coated with butter/onion mixtured.

Add water and bay leaves. Let come to a boil then simmer for about 20 minutes or until carrots are really soft.

Puree with an imersion blender or regular blender.  Stir in heavy cream and salt/pepper to taste.

Ladle soup into bowl and crumble goat cheese in center.  Top with basil and pepitas (or whatever else you want). Enjoy!

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Posted by on August 25, 2008 in carrots, soup


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Zucchini Squash and Onions with Brown Sugar

One of my favorite blogs is Eat, Make, Read.  This blog is what inspired me to start my own blog.  I came across a recipe of hers that had me perplexed. How could onions, squash and brown sugar possibly be good?

Well, I threw caution to the wind and gave it a go.  I had gotten a really pretty zucchini in my CSA box this week as well as some onions.  I kept my mind open and went at it…

The supplies:

1 large zucchini
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

I chopped up my zucchini and onions…

In a large frying pan I melted 2 tablespoons of unsalted butter.  When the butter melted I added the onions and let them cook until clear.

When onions are clear add: squash, salt, pepper and brown sugar.  Cover and let cook for 20 mins on medium heat.

After 20 minutes, take off the lid and let cook another 8 minutes to let the liquid reduce.

This isn’t a dish calling for nice, crisp zucchini as a result.  You want to cook this until the zucchini is really soft.  The brown sugar brings out the natural sweetness of the squash and the onion, but doesn’t over power. You can really taste the zucchini in this dish.  The onions turn into candy.

This is what you get in the end…


Posted by on August 23, 2008 in onions, squash, zucchini


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White Chocolate Raspberry Cheesecake

I had gotten some beautiful raspberries in my CSA box this week.  I like to use them right away while they are at their freshest.  Tonight I made a white chocolate rapsberry cheesecake.

Note:  I didn’t make this until late, and I was anxious to try it before I went to bed.  Since I didn’t wait for it to cool over night the cut of the slice isn’t perfect, but it still looks good to me!

White Chocolate Raspberry Cheesecake

18 vanilla wafer cookies or  1 1/2 C graham cracker crumbs
1 cup almonds, toasted (optional)
4 1/2 tablespoons unsalted butter, melted

4 ounces white chocolate, chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs

1/2 pint fresh raspberries

Preheat oven to 350°F. Grease 8 in. springform pan and wrap tinfoil around bottom and up the sides half-way.  In a bowl mix melted butter, almonds and crushed cookies or graham cracker crumbs with a fork.  Press crust mixture on bottom of pan and up the sides a little.  Bake for 10 mins. Set aside keeping the oven hot at 350.  Note: I put my cheesecake pan in a deep baking dish or deep broiling pan and filled it up with boiling water until its halfway up the side of the springform pan.  This will help prevent the cheesecake from cracking on top. Hence the tinfoil wrap around the pan.

Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Place raspberries in a layer ontop of your crust.

Pour cheesecake batter over berries and smooth with spatula until even.

Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes.  After 20 minutes, run a knife around the edge of the cheesecake and carefully unhinge the sides of your springform pan.

Let chill overnight (preferrably) so the cheesecake sets completely. Enjoy!


Posted by on August 22, 2008 in cheesecake, rasberries


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