After arriving in Paris last week, I couldn’t wait to make a foray to the local food markets in our Left Bank neighborhood. I marveled at the produce displayed by the fruit and vegetable vendors. Baskets of strawberries were so ripe that they were red all the way through. Golden apricots were soft when touched and ready for eating. Asparagus—green and white, slender and plump—were also tempting. But the bin that caught my eye was filled with dark, luscious figs. When I squeezed them gently in my hand, they were so tender that I needed real will power not to take a bite.
I bought a bunch, and came home to make a pizza that featured figs as part of the Continue reading
Earlier this month, I posted a photo on Facebook of a striking grilled peach and fig salad that I had sampled during a visit to Cape Cod. The dish, which was served as an opener at Del Mar, a restaurant in Chatham known for its creative cooking, attracted more comments than usual from my friends. Many asked for the recipe, so over the past few days I’ve spent time trying to reproduce the fresh and subtle flavors of the original. After several attempts, I think the following version is close to the original.
At the restaurant, sliced peaches and figs, as well as slim honeydew melon wedges were seared over a wood fire, but at home I used a stovetop grill pan. (A good, heavy skillet would also work.) I combined these colorful fruits with arugula and pieces of cream filled burrata, all dressed in a balsamic honey vinaigrette. Thin prosciutto slices shaped into rolls, and toasted pecans made fine finishing touches. Continue reading
Last weekend en route to the supermarket, I couldn’t believe the temperature gauge in my car. I looked twice thinking I had read it wrong because it was registering 105 degrees. We were in the midst of yet another heat wave here in New England, and definitely headed for a scorching, even record-breaking day. It just so happened that my husband and I had invited a few friends over for wine and appetizers late that afternoon, and had planned to entertain on our porch.
It didn’t take long to figure out that our gathering would have to be moved inside where there was air conditioning. To counter the heat, I changed the menu to include refreshingly cool skewers of watermelon, feta, and mint. Then when I spotted fresh figs in the produce aisle of the grocery, I added those to my cart to serve with some creamy blue cheese and walnuts. Continue reading