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Entries in figs (2)

Sunday
Aug212011

Enough is Enough

I hate overnight flights.  I hate the waiting in airports.  I hate eating crappy airport food.  I hate getting home and unpacking.  I hate grocery shopping, especially when I am tired and feeling bloated.  I don't hate figs, or finally getting to eat a home-cooked meal after 2 weeks of overindulgence.  My post-cruise diet plan of celery sticks was already derailed by a bag of Korean corn snacks at 1 a.m. on the flight from Anchorage, but that's no excuse to let the whole day go to hell.  I think I was the only person in Costco who spent >$100 on fruit and veg.

Thanks to my neighborhood pet and plant sitter my basil (and my cats) survived two more weeks of Texas heat and drought.  The pre-vacation refrigerator purge paid off, and I was able to store all my groceries with ease.  The unopened log of goat cheese + fresh figs + basil + spinach=delightful dinner salad modified from Yotam Ottolenghi's Plenty.

3 TBS pomegranate molasses

1 1/2 tsp Dijon mustard

1 large shallot, finely minced

4 TBS extra virgin olive oil

2 TBS balsamic vinegar

salt and freshly ground pepper

3 large handfuls of baby spinach, washed and dried

1 cup basil leaves

5 fresh figs, quartered

2 oz. goat cheese, crumbled

1/2 cup walnut halves

In a bowl mix shallots/mustard/pomegranate molasses with whisk.  Add olive oil in a slow stream, whisking constantly.  Add vinegar and whisk again.  Salt and pepper to taste.

Toss greens with dressing, top with figs, walnuts and goat cheese.

This was one of the easiest vinaigrettes I have ever made.  I am not sure if it was due to the relative thickness of the pomegranate molasses, but it came together beautifully and didn't separate after whisking.  This amount of dressing should be enough for two salad recipes.  The walnuts would have been even better toasted had I not been exhausted and the temp hadn't been 99 degrees outside.  Sophie has decided she likes figs, sans Newton and even suggested watermelon for dessert.  Nice to be home and back on track with healthy eating.

 

Tuesday
Jul052011

Port Poached Figs

Fresh figs are fragile...say that five times fast.  As usual, I bought too much at the farmer's market this weekend.  It would have been a shame to waste these beautiful figs so I decided to poach them.

Port Poached Figs

one pint small fresh figs, halved

1 cup tawny port

1 stick cinnamon

1 star anise pod

1/2 tsp black peppercorns

1/4 cup sugar

Place port, spices and sugar in small heavy saucepan.  Heat over medium to medium high, swirling to dissolve sugar.  Add figs and reduce heat to simmer.  Cook until syrupy.  I plan to serve over vanilla ice cream or maybe some homemade yogurt cheese.

If you don't plan to eat them the same day, put them in a jar and refrigerate and use within the next week or two. 

 Now I just have to figure out what to do with all these peaches!