We’re very excited to have a recipe featured in the much-anticipated Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks
We’re excited to try this recipe from the book for dinner tonight: Eggplant Parmesan
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figs
Often times when we are asked to bring something to a party we offer up the appetizing portion and create a stunning charcuterie and cheese board (using an extra large wooden cutting board) outfitted with predominately (if not solely) store-bought goods. It is so easy and satisfying and the elements of a good selection speak for themselves. Here is what we have learned:
Meats: Dry-cured meat is a must, common choices include proscuitto, salami, soppressata, Saucisson sec, or chorizo. You could also include a pate (we like the rustic de campagne) or a terrine. Small specialty shops or farmers markets are a good place for sourcing.
Something Acidic: This is to compensate for the richness of the meat. Cornichons or olives are a good choice.
Cheese: Artisanal sheep and/or goat cheeses, blue Stilton, aged cheddar or Manchego.
Fresh-baked Baguette: Sliced thinly, we prefer it over crackers.
Dried, Fresh Fruit and Nuts: Select these items to compliment the cheese. Honey sweet fruits such as dates or figs are can be perfect, but do not serve juicy, sugary fruits such as peaches, berries, nectarines, or melons which tend to dominate or clash. For nuts, Marcona almonds are a favorite.
How to Choose: While variety and quantity are fun, keep it simple. It is meant to be a balanced, pretty and satisfying platter of flavors and textures.
Ideas for Good Combinations: salami, walnuts, figs (or fig relish) and Manchego…..proscuitto, soppressata, olives and a sheep’s milk cheese….. pate, Saucisson sec, cornichons and Camembert
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Cut figs into quarters or eighths, depending on their size. Season and toss with olive oil and balsamic vinegar (or a bit of balsamic glaze) and arugula leaves. Serve on bruschetta for appetizers or as an open-faced sandwich on your favorite toasted bread.
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We love the flavors of fall and reconnecting with old and new friends.
Menu:
Carrot Puree with Feta and Mint
Sausage and Lentils with Sweet and Sour Figs
Slightly Spicy Slaw
Roasted Pears with Almond Crunch
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Serves 6-8
2 lbs. ripe figs, washed
Lemon zest strips, 1-inch long and 1/4-inch wide (pith removed)
2 c. sugar
Rum, as needed (optional)
Vanilla Bean
Place whole figs in a deep, wide saucepan. Cut a small slit at the top of each fruit and insert a lemon zest strip into each slit. Sprinkle sugar over figs. Add water, or part water/part rum, to a depth of 1/4-inch in the pan. Place a vanilla bean in the center of the pan.
Place over high heat and bring to a boil. Reduce heat to medium and simmer, uncovered, until sugar caramelizes, 15-20 minutes. Serve warm.
Note: Pears can be prepared the same way: peel, halve, and core, then poach in
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(adapted from Tasty: Get Great Food on the Table Everyday by Roy Finamore)
A cereal grass, oats were first brought to the US around 1600, when they were planted on the Elizabeth Islands (off the coast of Massachusetts) by sea captain, Bartholomew Gosnold. This whole grain (highly nutritious in all its forms) can be put in a low oven to “bake gently” overnight to make a hot, creamy, delicious meal that’s ready for you when you awake.
1 cup steel-cut or Irish oats
4 cups water
a generous pinch of salt
Heat the oven to 200 degrees.
Place the oats, water and salt in a heavy saucepan or deep heavy casserole. Stir, cover, and put into the oven and bake for 8 hours.
To Serve:
Add warm milk or cream, to taste; brown sugar, maple syrup or jam can be used to sweeten; and sliced bananas (or other fresh fruits), dried cranberries, raisins or figs and/or nuts to top.
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Make a Sunday meal with this Middle-Eastern Feast:
Socca (made with chickpea flour)
Sausages and Lentils with Sweet-and-Sour Figs
Middle-Eastern Orange Cake that is made by simmering and pureeing an entire orange (skin and all).
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This recipe is adapted from Diana Henry’s Crazy Water Pickled Lemons – - Enchanting Dishes from the Middle East, Mediterranean and North Africa
Serves 6
10 good-quality mild pork or chicken sausages
3 Tbls. extra-virgin olive oil
2 medium onions
3-4 pieces of pancetta, cut in small pieces
12 oz. of green lentils
3/4 c. dry white wine
3 c. or slightly more of chicken stock
Kosher or sea salt
freshly-ground black pepper
For the Figs:
1/4 c. red wine vinegar
1/4 c. balsamic vinegar
1/4 c. sherry vinegar
2 Tbls. sugar
1/2 piece of cinnamon stick
6 fresh figs when they are in season or one bag (9 oz.) of dried mission figs
Brown the sausages in a saute pan and set aside (you do not need to completely cook them through). Thinly slice the onions and saute them in the same pan as the sausages until soft. Add the pancetta and cook with the onions for another 3-4 minutes. Add the lentils and stir. Pour in the wine and stock and bring to a boil. Season with salt and pepper, turn down the heat and add the sausages. Simmer for about 45 minutes. The lentils should retain their bite so don�t let them get too soft. The stock and wine will be absorbed as the lentils cook. Add more if the mixture is becoming too dry.
For the figs: put the vinegars into a saucepan and add the sugar and cinnamon. Dissolve the sugar over low heat. Bring the sauce to a boil. If using fresh figs, cut them in half. If using dried figs use whole pieces. Place the figs in the vinegar mixture and simmer until the sauce thickens.
Serve the lentils and sausages from the pan with the sweet-and-sour figs on the side.
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