Bring me some figgy…. oh, just bring me some grilled figs. With blue cheese and thyme.
I missed you, blog. Travel. Work. Kitten-sitting. Cooking for folks. Uh, writing for other websites (sorry.)
But I’m back. And I’m back with figs. If you haven’t grabbed fresh figs yet this season, the season is, my friends, waning. (If it were early in fig season, would we say the season was waxing?) Cheap? OH NO. Guess not. So you better make the most of every biteful and not let one single one get too mushy to eat.
My little pint made it through two courses and I’ll share them with you. After I tell you that I ate figs at Tyler Florence’s new restaurant, Wayfare Tavern, in San Francisco last Friday at lunch. (Along with halibut and berry pound cake served with cabernet sorbet.) Of course, figs are a bit more available in California (just a tad) and Tyler had featured them as a starter with burrata cheese, onions and honey. Were they good? Yes. But why not save that buck (a little more than a buck to get to SF) and do something sweet at home?
Did we see Tyler? Yes!!! Really. What a day. (Other spots we ate and loved in SF: Scala Bistro-dinner and breakfast-wow; Cliff House –lunch at the bistro; dinner in the dr-best view in town!–a whole local sole-so fresh and perfectly fileted by the waiter at table; Tea House at the Japanese Tea Garden in Golden Gate Park; AT&T Park–what beats a beer and a dog?)
Anyway, back to our (your) figs. I grew up eating fig preserves or stewed figs my mom put up in the summer. I can’t figure out where she got figs, but get them she did. And how did we eat them? In a little bowl to the side of a nice, big breakfast or right on top of a big plate of buttered biscuits that often were piled high with…sour cream.
Nowadays, I often have dried figs with cheese in the winter. Or I poach them in a little wine and serve them with honey and goat’s cheese or mascarpone or…blue cheese. I have a youza youza recipe with puff pastry, reconstituted figs and blue cheese that is a slamdunk dessert with port in the winter. But today. This weekend. It’s fresh figs in Colorado. Get yours today. Eat them plain. Split them with a little knife and take off the stem or just eat them whole while holding the stem. Or, you can do what I did:
Recipe 1: Figs on the Grill 2 servings
1/2 pint fresh figs
2 ounces blue cheese (I like Maytag for this, but any blue would be fine.) cut into pieces 1/4×1″ or so
Drink? Ruby port.
Fig “recipe” #2 Oatmeal with Fresh Figs and Almonds
Make your favorite oatmeal exactly as you like it. While it cooks, slice some fresh figs into 1/4″ slices and toast 1/4 c sliced almonds. When the oatmeal is done, sprinkle each serving with Vietnamese cinnamon and about 1T brown sugar. Add some sliced figs on top and shower with toasted almonds. Add about 1/3 c hot milk and chow down your goodferya breakfast. Ahhhhhhh…perfect.
Drink? Coffee, I’d guess.
Two-Dog Kitchen + 1 Kitten… and Around the Hood