The Friday Edge

Cocoa Pavlova w/Cream & Berries Ingredients: 4 large egg whites - room temperature ⅛ tsp. cream of tartar ⅛ tsp. sea salt 1 cup white sugar 1 Tbsp. red wine vinegar ¼ cup extra brute cocoa powder (I use Cacao Barry) 1 cup heavy cream 1 Tbsp. sugar or honey (to sweeten cream) Fresh berries Preheat oven to 350 degrees.  Draw a 10 inch round circle on parchment paper that will line a baking sheet.  Turn the side of the parchment paper down that has the drawn circle (you will still be able to see it from the other side.)   To make the meringue, whip the egg whites, cream of tartar and salt in an electric mixer with the whisk attachment until foamy.  Gradually add 1 cup sugar.  After the sugar is incorporated, add the vinegar and cornstarch.  Whip on medium high speed until the whites hold stiff peaks and look glossy (3-5 minutes).  Add the cocoa and mix briefly in the mixer, then use a rubber spatula to incorporate the remaining cocoa until no streaks of

Skillet Frittata   Do you have a favorite dish you really enjoy from a restaurant but don’t get to enjoy often?  There have been numerous times I began thinking about a specific dish that would “hit the spot” but because of distance or simply because my budget was exhausted for dining out, I do without.  Many times, this inspires me to create my own version and often these recipes end up a family and dinner party favorite. Recently, I’ve wanted to use my cast iron skillet to try a few recipes.  The effect you get from using a cast iron skillet is different than if you’re cooking or baking in a stainless or glass pan.  In particular I enjoy the almost “grilled” effect, a bit more crisp and lots more flavor.  I was reminded of my favorite frittata from a café in Ohio.  It’s an entrée I almost always order when brunching with friends and it never leaves me disappointed.  I can taste it now - crispy crust, fresh herbs, cheese, farm fresh eggs...  So, do you have a dish you enj

Evolve ||  Process  ||  Time  ||  Mistakes  ||  Lessons Learned  ||  Risk  ||  Creativity  These words are in my thoughts as I think about my journey in the kitchen since I was a wee one.  My mother and grandmothers both taught me so much about the ways of cooking and usually were not afraid to tell me their thoughts on the proper way to prepare a dish.  In my younger years, I followed a precise recipe or verbal cooking directions from my mother.  In my early married years, I often called my mom to ask "How did you make that?"  As you get more experience under your belt, your confidence rises and you begin experimenting outside the realms of the way it's always been done.  Call me a rebel, but there's something freeing about not following a rule or recipe or expectation just because that's what you should do.  We are, after-all, created uniquely with not one of us being the same. So it would make sense that it's built into our DNA to want to venture outside

Have you heard about baking bread in your Dutch oven?  Since today was a cold, sun is shining, house is quiet and cleaned, fire in the fire place, sufficient coffee intake kind of day, I decided to put my hand to some new methods and recipes.  I don't know about you, but it helps to be creative and have fun in the kitchen when you have time to explore and enjoy the process. So, back to baking artisan bread.  You know, the bread you buy at your local bakery that is crusty on the outside, looks beautiful and tastes even better?  Trust me, I am thankful for our local bakery that always has a beautiful assortment of artisan breads when I don't have time to be in the kitchen.  How great would it be, though, if you could make your own beautiful artisan bread once in a while? As someone who loves to spend time in the kitchen, I try to have basic supplies on hand such as bread flour, all purpose flour and an assortment of salts, spices, herbs.  My trusty mixer is my "go to&quo

Have you ever had a "hankering" for a particular kind of food?  Recently, my husband I had a date night and decided to eat at our local German restaurant.  It felt like I was stepping into an authentic small restaurant in the beautiful country of Germany.  My mind immediately went back to 1988 when I ate at a number of restaurants in Germany and Switzerland on a high school German class trip.  I ordered a glass of Riesling (because you either drink beer or Riesling when eating German food!) and a favorite dish of mine, Jagerschnitzel.  This was served with spatzel (a german homemade noodle) and rotkohl, sweet and sour slow cooked red cabbage.  Delicious! So, a few weeks ago when I went grocery shopping I bought red cabbage to make rotkohl.  We shared a weekly meal with my aunt and her family and combined our efforts to make a German dinner.  My aunt made an amazing dish of maple glazed roasted potatoes, sausage and apples and a side dish of amish noodles.  It paired perfect

Happy New Year!  The past couple years, I've been especially drawn to my heritage and the values surrounding it.  Family dinners, hospitality, having a generous heart, seeking to be a peacemaker, having a passionate love for God and people....all these are rooted in my Amish Mennonite heritage. For my husband and I, each New Year brings renewed vision, updated goals and a more clear view of the big picture.  This year includes a closer look at my contribution to society in the way of inspiring recipes, creative thoughts and not settling for good when Best is waiting.  It's easy to get caught in the doing of many good things and we wonder why we don't feel fulfilled?  Perhaps we need to look at that "Best" that is laying deep within us.  The Best is sometimes uncomfortable and will require tapping into the presence and power of a God bigger than us.  Good is always the enemy of Best. So, what is that thing laying inside you, waiting to be opened or picked b