June 21

Summertime

Menu

• Monte Cristo Sandwich
• Arugula Salad with Raspberry Glazed Onions [View Recipe]

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  Ingredients

  • 2 cups arugula (cleaned <howto label="salad"/> and gently packed)
  • 1 cup spring onions (chopped, bulb and tops)
  • .5 tablespoon oil
  • 1 teaspoon vinegar
  • .5 tablespoon oil
  • salt &amp; pepper

  Instructions

  We start with the cleaned arugula in a large salad bowl and the chopped onions on the cutting board.

  We heat a medium-sized pan with the oil over medium heat. When hot, the chopped spring onions are added. We stir for a few minutes, lowering the heat as necessary. We want the onions to become tender but not browned. Next, the vinegar is added directly to the hot pan (we are careful to stand back from the fumes!).

  The hot vinegary onion mixture is tossed with the arugula. The salad is drizzled with the walnut oil and sprinkled with salt and freshly ground black pepper.

• Chips and Salsa
• Pavlova [View Recipe]

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  Ingredients

  • .5 cup egg whites
  • .125 teaspoon cream of tartar
  • .125 teaspoon salt
  • 1 cup sugar
  • .5 tablespoon cornstarch
  • 1 tablespoon raspberry vinegar
  • .5 teaspoon vanilla extract
  • whipped cream
  • berries

  Instructions

  We start by preheating the oven to <temp val="350"/>.

  Next, we put the measured amount of egg whites, still in the 1-cup measuring cup, into a large bowl of warm water. We want the egg whites to be surrounded by the warm water, but for the water in the bowl to not get into the measuring cup. This will gently bring the egg whites up to room temperature. We set it aside for 10 minutes.

  Meanwhile, we get the rest of the ingredients ready.

  When the egg whites are ready, we add them to the bowl of our stand-up mixer. We also add the cream of tartar and salt. With the whisk attachment, we start on speed 2 and then gradually increase to speed 6 over the course of a minute. After 2 more minutes&#8212;when the mixture is foamy&#8212;we pour the sugar, cornstarch, vinegar and vanilla into the bowl in a stream. We increase the mixer to speed 8 and then speed 10 and continue to whip for another 4 minutes. We scrape down the sides, and check the consistency. We give it another minute or so until the mixture is thick, white, glossy and holds stiff peaks.

  While the mixture is whipping, we draw a 9 inch circle (using a "Blues Clues party plate!) onto a piece of parchment paper and then place it pencil side down on our cookie sheet.

  When the egg whites have reached stiff peaks, we spread them into the circle, using a spatula to smooth the sides and top. We also try to have the edges slightly higher than the center of the meringue since we will add toppings later.

  The cookie sheet is placed in the center of the oven for 10 minutes. Then, the heat is reduced to <temp val="300"/> and we continue to bake for another 50 minutes. We want the surface to be lightly browned. The oven is then turned off, and the door left ajar, for half an hour. This allows for a gradual cooling.

  When it is time to serve, we cut a piece with a serrated knife and top with whipped cream and berries. The crisp exterior cracks and falls a bit onto the marshmallowy interior, but it all comes together with the cream and berries!