Gingered Rhubarb Compote

It seems like I am constantly coming up with new favorite recipes for rhubarb.

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Cakes, ice creams, pies, rhubarb is heavily featured in my kitchen this time of year.

But I was amazed when I found this recipe for gingered rhubarb compote. This absolutely takes the cake. Literally. I’m usually all about rhubarb in sweet/dessert uses. Continue reading

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Blueberry, Basil, and Goat Cheese Tarts

When I made these tarts, it was 2 degrees outside. Not 2 degrees Celsius, which would be 35 degrees Fahrenheit, but 2 degrees Fahrenheit, or -16 degrees Celsius.

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So, really freakin cold. No matter what country you’re in.

I seem to take cold weather, and snow in particular, as a personal challenge to see how much food I can make in one day. Continue reading

Phyllo Cups with Goat Cheese and Apple-Fig Compote

I’ve been on a goat cheese roll lately. Since I discovered I love this stuff, I’ve been using it in every way I can possibly think of. So when two good friends of mine threw a Super Bowl party, I knew this was a perfect excuse to once again whip out some goat cheese.

Goat cheese is delicious on its own, but when you pair it with something sweet and fruity it takes on a whole new dimension and makes it that much more tempting.

Continue reading

Grilled Goat Cheese Sandwich with Fig and Basil

If you’re on the fence about goat cheese, I ask you to hold your judgement until after you try this sandwich. I used to belong to the camp that feels goat cheese is a smelly, unappetizing cheese that one asks to be held off your salad or entrée.

My mind has been entirely changed by two things: first, an amazing tapas restaurant called 4 Sisters Tapas and Wine Bar in La Crosse, WI (of all places…) where I had my first true experience with plain goat cheese, and this sandwich which has made it a staple item in my fridge forever.

Goat cheese is not the mildest of cheese, I will give you that, and taken on its own, it can be a bit overbearing, but with the sweetness of the fig and honey in this sandwich, and the gooey, cream-cheese-like texture it takes on when grilled, this sandwich is a great option for a quick dinner, or a filling breakfast.

So I ask, my darling readers, that you set aside your preconceived ideas about goat cheese until you try it in the sandwich I have been obsessively eating for breakfast for the past week. Continue reading