Figs, Brie & Prosciutto-- Tapas & Wine Divine

I love Nabisco Fig Newtons and fig jam. I make a pretty good fig reduction sauce (made with port wine and cinnamon) that pairs beautifully with pork. I have only worked with dried figs or fig jam that I've purchased. My life, as a Fig Newton Lover is forever changed. You see, I have never eaten a fresh fig... until now. Yes, I'm telling you the truth! I have no idea why I never thought to buy fresh figs before. They are much better than the dried varieties!

When I spotted this recipe on "Proud Italian Cook", I knew that that I had to try this. So, off to Whole Foods I went.

I had no idea which figs to buy-- the green ones or the dark ones? I decided to buy the Black Mission Figs. I'll try the green ones, next. I had no idea there were so many varieties!

They sure are photogenic, aren't they?

They're even more interesting on the inside, I thought...all those seeds!

I gathered my three ingredients-- fresh figs, brie and prosciutto. I made sure I chilled a bottle of wine. My husband would surely to be surprised when he got home from work, I hoped.

I found the the figs to be a little confounding on how to eat... do you peel them, or pop them in your mouth whole? I sliced one in half and bit into it. I found it...interesting... a slightly "musky" flavor with a slight crunch of seeds in every bite. The seeds didn't bother me at all, to my relief. I've heard that people can eat these like candy, but I'm still not that sure that I feel that way. Still, I wanted to make this recipe-- that's the whole reason I surf food blogs, I rationalized. I'm trying to think "outside the box" in what I prepare for my family to eat. I'm willing to try almost anything-- except liver, yellow curry or oysters. I just can't bond with those!


I soaked some wooden skewers and I decided to cut them in half. I cut a piece of brie, and wrapped prosciutto around the cheese and fig.


In the meantime, Craig preheated the gas grill for a few minutes. You can use an indoor grill, too.

On the grill, it took about 2 minutes (we brushed olive oil on the griddle) for the brie to melt.

These are ready!

These really look and smell so good!

I poured a glass of chilled white wine and took a bite...

Wow! The sweetness of the figs, with the creamy brie and the saltiness of the prosciutto...

there are two things I would do differently, next time-- if I had a balsamic reduction, I think that would take it one more level up-- lightly drizzled. Last, I realized I could have easily cut skewers from our rosemary bushes! Duh! Next time!

Mmmmmmmmm... these disappeared fast. My son loved them as well! I'll have to find more fresh figs before the season is over.

I also decided to roast the rest of the figs with a little olive oil, salt & pepper. I have an idea that I'm going to experiment with tomorrow. If it works, as I hope, you'll see it on the blog. For now, I am keeping my idea under wraps-- in case it doesn't quite work out.

Yes, my husband was pleasantly surprised! More tapas recipes to share tomorrow...

If you can find fresh figs, I give this lovely recipe idea a high recommendation.
Thanks, Marie, "Proud Italian Cook"! I'll have to try your fig & custard tart. That also looks so good! I bestow, upon you, my badge of recognition!

I'd also like to point out that Stacey has posted a beautiful Arugula & Fig Salad on her blog "Stacey Snacks". This one is also in my queue. If you haven't paid a visit with Stacey, please do! Her recipes are simple, easy to make with great ingredients. She reminds me a lot of my food Goddess, Ina Garten. Like Marie, she's also one of those food bloggers who has that friendly flair by taking the time to answer emails personally. I appreciate that-- and so I try to do the same.

(HOWEVER, some comments that are posted on my blog don't have email addresses or a profile where I can find you to do the same. Yes, that's a big hint!)


Cheers!

Ina Garten's Peach & Blueberry Crumbles

I have touted my fondness for Ina Garten's recipes multiple times on this blog. I had spotted the group "Barefoot Bloggers" a while back, but I wasn't sure if I was ready to commit to posting Ina's recipes twice a month. On second thought, I do that anyway! So, I decided to jump in with my first posting for a recipe chosen by Aggie of "Aggie's Kitchen". It's from Ina Garten's Cookbook "Barefoot Contessa At Home" for Peach & Blueberry Crumbles.

This was going to be very easy, because I make fruit crisps all the time! I think of them as "lazy baker's pie". Blueberries aren't really high on our family's list of favorites (except in pancakes), so my boys were skeptical of this combination. I was ready to give this a try...

Locally grown, fresh peaches were on sale the week that this recipe was chosen (Perfect timing, Aggie).

Skinning peaches is easy as... well, pie... I blanched them for one minute in boiling water...

... then, removed them with one of my versatile and favorite gadgets-- my "spider" and dunked them immediately into an ice bath. The skin slip right off. (Tip, cut a small "x" at the bottom of each peach for easy skin removal.)

Look! Naked peaches!

The only change I made in Ina's recipe was to substitute tapioca for flour. Personally, I find that flour tends to "muddy" my fruit. Either way works, though. I let the fruit "sit" while I made the crumbles with my Kitchen Aid Mixer (so much easier than doing it by hand).


I have to say that peaches and blueberries make a beautiful combination of contrasting colors. I had a feeling that this was going to be delicious.


I read some past comments on this recipe, and I decided to double the crumbles. I like having a bit of crumble in each bite of fruit, myself. I recall Ina saying that you want the crumble mixture to resemble "beach sand". I grabbed a little and squeezed, and it bound together. That should do it!

Ina's recipe calls for making this recipe with individual ramekins. I decided instead, to use my Emily Henry Oval Baking Dish-- a wedding gift that is near and dear to my heart. I photographed this before completely cover all of the fruit, so that you could see what was underneath.
I had leftover crumbles, but I've saved that for a future fruit dish.

My kitchen smelled wonderful, with a nice hint of cinnamon. I thought that the fruit firmed up just right.

We love our fruit dishes to be served slightly warm. My husband loves it when his vanilla bean ice cream melts into his dessert.

Do you think he liked it?

Overall, this is a very simple dessert to make. I still prefer fruit crisps because I love the crunch of the oatmeal that is added to the topping. In fact, with my leftover crumbles, I'll do exactly that!

Thanks Barefoot Bloggers for making my first recipe an easy one to do. I can't wait to see what is chosen for the month of August. If you enjoy Ina Garten, as much as I do, come visit the Barefoot Bloggers and see what recipes they've posted.

My Staycation and lunch in Carmel, California

For my birthday, my "Foodie Friend", Dorothy, invited me for lunch at a new restaurant in Carmel, California. It's called "Basil Carmel".

Before I show you the wonderful food we enjoyed, let me tell you that Dorothy is a genuine "Foodie". She's very humble about her restaurant knowledge, but I can tell you that she is the "Who's Who" of Culinary World on the Monterey Peninsula. She writes a weekly food column in a local newspaper called "Food for Thought". She's a brilliant writer, though she blushes anytime I gush over how much I love her witty way of writing. She is, truly, a Master Storyteller. She's also a Master Sommelier (but she keeps that under wraps). Any meal with Dorothy is an adventure. She speaks "foodie". She knows her wine. She can make my eyes roll in the back of my head, when she describes a recipe she's watched a chef make. We never run out of conversation.

Dorothy- (from her "Facebook" Profile)

I arrived early, so that I could take photos of the restaurant...

I had about 20 minutes to spare, so I decided to play tourist and to explore Ocean Avenue...

Ocean & San Carlos, Carmel California

Carmel has changed so much over the last decade. The original "Village" has changed-- to my chagrin, it's become too commercial for me. I decided to snap some photos of Carmel, appreciating that while I looked like a tourist-- I can call this city "home".

This building was once "The Mediterranean Market". I miss all the cheeses and important sausages. Now, it's some sort of interior design place. Such a shame...

This was once "Kip's Market". I used to walk here, during lunch, to buy their sandwiches. Now, it's another big chain clothing store. How I miss "Kip's".

How many tourists know that the arched window was once "The Carmel Creamery" where I'd hang out (from high school) to eat ice cream and enjoy my teen years. Now, it's a high-end fashion store where I can't even afford to buy a pair of socks! I'm standing right by "Tiffany's". I think it was once a shoe store. The times have changed...

I know Carmel very well-- all of the alleys and out of the way places to shop.

The "Doud" Arcade. You'll miss it, if you don't know about it. Cute place!

11:30 rolled around, so I walked back to the restaurant. Dot made her entrance, looking lovely in a chic black outfit and her hair so nicely coiffed. She was clutching fliers for her latest project, The Harvest Farm-to-Table to be held at Quail Lodge in Carmel Valley on September 26 & 27, 2009. I listened to her speak to one of the kitchen staff members about the event, making a mental note that I wanted to help out. I do not want to miss an opportunity to rub elbows with celebrity chefs-- and that's is Dot's forte'. (Psssssssst, she knows Tyler Florence and he knows her. ) She's very much involved with the presigious "Pebble Beach Food & Wine Event"-- and I plan to be one of "gophers" for next year's event. I won't pass up a chance to ogle all the world famous chefs in such a beautiful setting. Plan to come, next year, if you want to experience a spectacular event.

I will let these photos speak of our wonderful lunch. Prices are very reasonable. You can view the menu here:
The bread was, literally, steaming hot. This basil sauce is another signature dish, that comes with each meal. It's not quite a pesto-- I tasted a hint of mint and garlic. I could have eaten a lot more of this, but I figured we had more dishes to come.


Dot's batted her eyes, and the chef prepared this just for her. It's a salad of grilled white peaches with an orange-vanilla vinaigrette and candied pecans with feta cheese. Hold on...

Dot, being a bonified "Foodie" had to "style" the salad for the "ta-da" shot. See the difference? It was light, flavorful and refreshing.

These are sliders that Dot ordered-- they look big, but they were miniature burgers, and very tasty looking.

I decided to try their Signature Dish --Thai BBQ Short Ribs braised boneless short ribs in a sweet and spicy BBQ sauce over scallion mashed potatofor $12.75. They were tender and I ate every single bite. I forgot to ask the name of the Italian white wine she ordered. It was crisp and complimented our lunch perfectly.

For dessert...

Fudgy cake, which we think was flourless. Do I need to explain how decadent this was? We shared it, and I ate the last two bites without any embarrassment. It was good. Period. I can swim more tomorrow!

After lunch, I took a familiar drive along Scenic Drive, in Carmel. This is where I'd take off in my mom's 1965 Mustang to cruise along and watch the surfers.

I noticed this home, and I had to stop and admire it.

This is my future home... as soon as I win the lottery. I think it's called "Fantasy Tudor". It's probably a weekend home. Nice, huh?

After enjoying my drive along the Carmel Beach (which was chilly and overcast, today), I decided to take a scenic drive back to where I live. I stopped at Earthbound Farms/Farmstand, where the sun always shines. This is where it all began-- two people who decided to grown organic vegetables that has grown into a mega-million business. I'm sure you've purchased these products wherever you live.

I decided to stop and buy some fresh figs, a loaf of baguette bread and to enjoy the sunflowers.

I love sunflowers!

I don't know why I don't come to Carmel more often! I'm so used to dining in Salinas or Monterey. I guess I have an aversion to dodging so many tourists on a busy weekend in Carmel. I'll have to readjust my attitude, because there are so many wonderful restaurants to choose from.

After lunch, Dorothy had me accompany her while she paid a visit to a few restaurateurs to deliver more fliers, and to ask them to participate in the Harvest Event. She chatted with the new owners of Andre's Bouchee and I took a peek around. I definitely see a "Date Night" here, soon! I'll have to sneak in my camera and report back to those of you-- strictly for research.

If you come to Carmel, I highly recommend Basil Carmel. It's a very small place, but the food is excellent. Just be sure to make reservations, or you might be turned away. I'd hate to have you miss out!

I'll be back, tomorrow, posting a new recipe. My Staycation is coming to an end on Friday. I hope that you enjoyed my personal tour of my stomping grounds-- Carmel, California. Please come and visit and support our local restaurant proprietors. Most likely, they're friends of Dorothy's... or mine!

Oh, and Dorothy... I'd love to have you be a guest blogger here! Seriously. I want that recipe for fig jam, with toasted blanched almonds, port and something else. What was it?! Help me out, here!