- In a small bowl, combine lemon juice, sugar, vinegar, and water.
- In a single-serving baking dish (about 4” square), put the quinoa in an even layer on the bottom of the dish. Arrange the figs and lemon slices on top of the quinoa, and pour the vinegar mixture over them.
- Sprinkle the top with salt and parsley.
- Bake for 30 minutes, basting the figs with the vinegar so they don’t brown too fast.
Saturday, August 30, 2014
Friday, August 29, 2014
I really love figs. If this week of posting a fig recipe every day hasn't convinced you, this little gem of a recipe should. It's a classic white sauce with precious fruity goodness added to the top. I could eat this every day for the entire fig season. Day 6.
- Boil sufficient water to cook the pasta. When the water is at a boil, add the pasta and begin the sauce.
- Melt 3 teaspoons of the butter in a small saucepan over low heat. Gradually stir in the flour to make a roux. It should get smooth and bubbly in 2 to 4 minutes. Don’t let it burn, but get it right to the edge.
- Add salt and stir.
- Remove the roux from the heat and gradually stir in the almond milk until it’s smooth. Just slop the milk in a little, stir some, and repeat. If your pour it all in at once, the sauce will break and there’s no repairing it. Once the milk is about half in, you can pour in the rest.
- Return the sauce to the stovetop and bring it to a boil. Reduce the heat and simmer.
- In a small non-stick sauté pan over medium heat, put the last teaspoon of butter in with the figs and olives, and warm them through, about 5 minutes.
- Back to the white sauce, stir in the lemon zest and the pepper.
- Once the pasta is ready, drain it thoroughly and put it into a serving bowl. Pour the white sauce over the top and give it a little stir. Top with the figs.
- Bring this to me immediately, so I can eat it all up and make sure that you’ve done it right.
Thursday, August 28, 2014
This salad is a nice slice of late-summer happiness. Okay, so maybe I'm moments from my annual fig-induced coma, but I really liked all the textures, complex flavor combinations, and, well, the figs! Day 5 of my Fig Obsession Week.
- Combine the lemon juice, mayonnaise, mustard, salt, pepper, garlic powder chopped herbs and capers.
- Toss the corn, olives, carrot, and scallions together and add enough of the dressing to coat the salad.
- Lay the lettuce on the plate. I like to tear it up to be bite-sized, but you do it how you like it.
- Position the peach slices around the lettuce and make a nice mound of the corn salad in the middle. Arrange the fig pieces attractively on the salad.
Wednesday, August 27, 2014
Today is Day 4 of my Fig Obsessive publications. The more I eat figs, the more I adore them. I adore them the way cat ladies adore their kitties--well, um, except I eat them. I stare at them, watch the little beauties until I know what I want to do with them, and then I gulp them all down!
Today's recipe makes me think of that Ogden Nash poem "Are You a Snodgrass." You make it and tell me if it doesn't remind you of it too...
- In a small bowl, whisk together the almond milk, chia seeds, zest, and maple syrup. Let it sit at room temperature for 10 minutes.
- Add the chopped figs and stir it up again.
- Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or overnight, until it’s thick and like a chunky pudding.
- When ready to serve, give it a good stir and then garnish with a quartered fig, the walnuts, and a drizzle of maple syrup.
Tuesday, August 26, 2014
Fig Obsession, Day 3. Two things have happened. A couple of you have (appropriately) delivered the goods, bringing figs to me for consumption. But also, there are more figs in my local stores. Hooray! Life is good!
This little tart is a good way to use up some figs that are starting to look tired. It's hard to tell from my photographs, but mine is about 4 inches across and nearly flat, so you get maximum mileage out of your figlets. It's a sweet treat after dinner.
- Put the flax meal and water in a small bowl, give it a stir, and then leave it to thicken up.
- In a food processor or blender, process the almonds to a fine texture.
- Sift the flour and confectioner’s sugar together into a small bowl and mix in the ground nuts.
- To the nut mixture, add the flax glop, vanilla, butter, Grand Marnier (or substitute), and lemon zest and combine.
- Plop the batter into the prepared tart pan and push it out to the edges so that it lies evenly on the bottom of the pan.
- Slice the figs into thin slices and arrange them on top of the batter in a pretty pattern.
- Bake for 35-40 minutes, until the tart is set and golden brown.
- When it’s cooled, sprinkle with additional confectioner’s sugar.
Monday, August 25, 2014
Preheat the oven to 375 degrees Fahrenheit.
This makes a nice side dish, or you could add nuts, tofu, seitan, or tempeh to it, and make a main dish out of it. Yummy! (You might also stuff a “Field Roast” with it for the holidays, as I originally found this as a chicken-stuffing recipe.)
It’s not quite as yummy with dried figs because it’s sweeter, but it’s still pretty good. You could also do it with ordinary white or brown rice, or Trader Joe’s Rice Medley that has mustard seeds in it.
Piccata Sauce for One
- Heat the olive oil in a saucepan. Add the shallots, onions, garlic, and capers, and sauté, stirring often, until softened, about 2 minutes.
- Add the wine and cook until it’s reduced by half, maybe 5 minutes, depending on how high your burner is turned.
- Whisk in the lemon juice and let it reduce a bit more.
- Add the water and the flour, and bring it back to a boil.
- Reduce the heat and simmer for about a minute.
- Whisk in the butter, parsley, salt, and pepper.
Sunday, August 24, 2014
Okay. Here we go! Today's recipe is a sweet little cake. You could do it up for breakfast, but I like it as a mid-afternoon treat.
Thursday, August 21, 2014
- Layer the salad elements or place them in an appealing pattern in a bowl or plate. Or, you could just toss ‘em all in there, let ‘em fall where they may.
- Put all the dressing ingredients into a small bowl and whisk, or, better, put them into a sealed container and shake vigorously.
- Pour the mixed dressing over the salad and devour!
- Slice the tofu into thin slabs. I like mine about a quarter-inch thick by half an inch wide by two inches long, but do what suits you or your recipe. There will be left-overs after the Chinese Kickin’ Salad.
- Place the rest of the ingredients (soy sauce, mirin, sugar, ginger, and garlic) in a bowl large enough to hold the tofu and for the tofu to be turned a few times. Stir it all together until the sugar dissolves.
- Place the tofu slabs in the sauce and turn them a few times to make sure that every side of the tofu is covered. I use my hands, as the tofu is pretty soft and can break easily. If you’re more fastidious than I am, you could use a wooden spoon.
- Cover the bowl with plastic wrap and place it in the refrigerator for half an hour or longer. Turn the tofu over every 15 minutes. I’ve never left it longer than 3 hours, as the tofu didn’t seem particularly more affected than it had at half an hour. Marinating the tofu makes it form a little skin that you can’t really see, but when you bake it, it stiffens in a way that baking plain tofu doesn’t do.
- Place the tofu in a SINGLE layer on a non-stick cookie sheet (not on parchment paper, and don’t grease the sheet unless you want greasy tofu). I do it in neat rows because then I can tell which I’ve turned throughout the cooking process. Feel free to be more wacky than I am.
- Pour any unabsorbed soy sauce mixture liberally over the tofu. (There will be plenty.)
- Bake for 20 minutes, and then pull the pan out of the oven and close the oven door. Turn each piece over and return it to the oven. (I use a pair of forks because I find that tongs weren’t delicate enough. Don’t use your hands here, though, okay? It’s hot.) The undersides will be wet and soft and the topsides will be starting to firm up. Some of them may break during this process, as they’re still very soft. Most of them won’t though.
- Bake for another 15 minutes and then pull the pan out of the oven and close the oven door. Turn each piece over and return it to the oven. Again, the undersides will be wet and soft and the topsides will be starting to firm up.
- Bake for another 10 minutes and then pull the pan out of the oven and close the oven door. Turn each piece over and return it to the oven. Again, the undersides will be wet and soft and the topsides will be starting to firm up. Yup. That’s the third time and the undersides are still wet! Don’t fret. The key is that when the leftover sauce is pretty much all evaporated, the tofu is most likely done. Until then, keep giving them 10 or 20 minute visits to the hot oven and flipping them over.
- Remove them from the oven and let them sit cooling until they’re room temperature. They will be fairly firm on both sides once they’re cooled. Store in a sealed container in the refrigerator.
Monday, August 18, 2014
- In a small soup pot, sauté the onion in the sesame oil until it’s soft. It doesn’t have to be all the way cooked through. Add the garum masala, stirring to make a paste with the pan liquids.
- Add the squash, ginger, figs, lemon juice, and water, and boil until the pumpkin is soft. Everything will relax into a nice lumpy mush.
- Puree with an immersion blender or pour it into a blender or food processor, and blend until nearly smooth. You might like some chunks. It’s your choice. Return to the pan, if necessary, add the milk and salt, and reheat.
Thursday, August 14, 2014
For the Salad:
- Combine all the ingredients for the salad in a small bowl.
- Then mix all the dressing ingredients together. Plop the dressing into the slaw and stir gently until the dressing is evenly distributed.
Monday, August 11, 2014
- Slice sweet potato(s) about the thickness of a quarter. I used a mandolin so I’m sure they’re all the same thickness, but if your knife skills are better than mine…It’s important that they’re all the same thickness so that they’ll all cook at the same speed.
- Place the slices on a sheet of paper towel and press another paper towel on top of them. You want to squeeze out a little liquid so that they’ll cook a bit faster and to increase the crunch factor.
- Lay the slices on the prepared baking sheet. Place them tightly next to each other, making sure not to overlap them.
- Pour oil in small bowl and with a pastry brush or your fingertips, lightly brush the olive oil on each slice.
- Sprinkle with salt, using LESS than seems right. These shrink in the oven and so the saltiness will increase. You can always add more later. Sprinkle them lightly with garlic powder (or cayenne pepper). I like to do one baking sheet of just plain salt and one of both garlic powder and salt. Yum. My kitchen smells fabulous!
- Bake for 45 minutes. Rotate the baking sheets 160 degrees and bake an additional 40-50 minutes, until they start to brown and are crisp. Watch them, because suddenly, they burn, after a long time of just sizzling.
Thursday, August 7, 2014
- Put the flax seed and the water in a small bowl to think about becoming egg-like.
- Put all of the filling ingredients (coconut, coconut oil, maple syrup, vanilla extract, and salt) into a blender and whirl until it’s a smoothish mass. With so few ingredients, it’s isn’t going to blend all the way smooth, and plan to spend a lot of time scraping down the sides.
- Now, make the cookie. In a small bowl, combine the coconut oil, nut butter, vanilla, and maple syrup. By the time you’re finished mixing it up, your flax seeds should be pretty viscous. Mix them in too.
- Add the flour, cocoa powder, baking powder, and salt, and stir until just combined.
- Transfer the cookie dough to the prepared baking sheet and flatten into two gigantic pancakes or three mere-mortal-sized ones. Sprinkle the toasted almonds in a neat pile in the center.
- Divide the filling evenly among the cookies, squeezing and shaping it into an oval or rectangle. Try to get it as tightly squeezed as possible, to make wrapping it easier. Then plop the filling into the center of cookie, on top of the almonds. fold the surrounding pancake up around it. Once the filling is mostly encapsulated, you can pick the pancakes up and roll them into balls between your hands or compress them into a boxy kind of shape on the parchment paper. Make sure the thing is sealed well. Press the chocolate chips into the top if you’re going that route.
- Bake for 10-15 minutes. Let them cool on the baking sheet or they will crumble!
Monday, August 4, 2014
- Process the garlic clove in a food processor or blender until finely chopped.
- Add in the avocado, water, basil, parsley, onion, tahini, and vinegar or lemon juice. Process until smooth.
- Add salt and pepper and just a slosh of sweetener.
- If it’s too tart for you, try adding more tahini, water, or a slosh of olive oil.