Hi all!
Sorry - Tuesday I got sick, Wednesday I worked late, Thursday was Rodeo Sponsors' Dinner (where I volunteer with the cooks and servers and dish washers) and yesterday I was just plain worn out!
All that aside, I have exciting news - the FIGS are in! Those beautiful, sweet, black mission figs that make you understand what inspired the Fig Newton. . .
They're delicious just as they are. You can trim off the bottom if you like; I don't find it problematic or chewy, but some people don't like it. I just hold them by the stem and bite in. But if you want a slightly more sophisticated appetizer, cut them in halves or quarters lengthwise and arrange them on a plate with some mascarpone cheese that you've drizzled with some honey. Dip forks into the cheese and honey and then spear a piece of fig...Mmmmmmmmmmmm. And yes, mascarpone (it's an Italian cream cheese) is a little pricey, but I paid $2.50 for the basket of figs and the $3.99 for the mascarpone to make a pretty appetizer to share isn't so bad. Remember, the good stuff is for treats!
Another nice drizzle instead of the honey is a balsamic vinegar reduction. Don't panic. That's fancy cooking talk for taking about 1/2 c. of really, really good balsamic vinegar, putting it into a little saucepan, and letting it simmer until it becomes syrupy. It really compliments the figs beautiful.
More tomorrow - and starting on July 19th, watch for my new column, "Simply Local", in the Salinas Californian - first dish up for Big Week (the week of Rodeo in Salinas) - Veggie Chili!
Shameless plugs: Butch at Cowboy Sausage gave me a sample of his (definitely not vegetarian) chili today - it's sooooooo good! Also, Frank at Frank's Fish on Market has the most beautiful fresh sardines - and so inexpensive. He thinks this may be the last week for them, so hurry in!
Until next time, I'll see you at the market!
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