Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe: Baked Camembert in a Box

Posted on September 19, 2011 by edibletcetera

I’m a bit behind this week, having just returned from a Chicago city-fix. We crammed so much action into one week that I feel as though I’ve been away for two.

Asides from the obvious such as the amazing architectural river tour of the downtown Chicago skyline, the beautiful beaches, the Art Institute and a wonderful jellyfish exhibit at the Shedd Aquarium – I was able to eat things I can’t find on any menu back in Aspen – for instance, ‘skewered lamb heart with charred tomatoes and spiced figs’ at Girl & The Goat – one of Chicago’s most talked-about new restaurants.

I’m sure that many of you are shuddering right now but let’s face it, it’s just another muscle like a leg or shoulder and frankly it was absolutely delicious. I’m not fainthearted when it comes to eating offal as I was raised on it.

The menu at ‘Girl & The Goat’ is a joy to read and stirs the imagination with many creative dishes such as ’Wood Oven Roasted Pig Face’ and ‘Pan Fried Duck Tongues’ – all beautifully prepared and presented and as far as I could see, there was nothing left on anyone’s plate.

So, I highly recommend ‘Girl & The Goat’ if you’re visiting the windy city as its quite the ‘scene’ as well. If you can’t get a reservation, eat at the bar. They offer a great selection of wine and gastro-wimps can choose from traditional fare such as seared tuna, steamed clams, pork ribs and wood-fired chicken, along with some original and pretty looking vegetarian alternatives. Everything looked mouthwateringly good as it passed by and all their dishes are made with locally farmed/produced ingredients. Judging by what my fellow diners at the large bar were ordering, the more unusual dishes on the menu seemed very popular. The restaurant is open daily and late on Fridays and Saturdays.

However, back to my reality; if you’ve ever needed to put something together in a hurry, this luxurious appetizer is incredibly easy to make. I call it an appetizer but you may not want to eat anything else as it’s rather substantial.

I know you can buy pastry-wrapped brie that you stick in the oven but in my opinion, this version takes hot, fragrant, melted cheese to a whole new level. It’s baked in its own box and you’ll find this always gets eaten, while those nasty pastry-wrapped things always seem to sit there, slowly solidifying.

That’s my observation, anyway. Who needs something covered in processed pastry when you have crusty bread, pickles and hot baby potatoes for dunking?

This recipe comes from Nigel Slater’s ‘Real Food’ cookbook; it’s stunningly simple and incredibly good. If you’re feeling a bit wimpy, go for Brie but Camembert is ideal.

If you can buy a Camembert (or Brie) in a box that’s been stapled rather than glued together, the box will be intact when you remove it from the oven. A glued-together box will fly apart while baking, in which case you’ll need to be very careful as you transfer the hot cheese to a serving plate.

I’ve yet to try this but if you want to experiment with something even more pungent, buy a Pont L’Eveque cheese in a box; although purists might screech at the sacrilege of baking such a magnificent French stinker!

NIGEL SLATER’S BAKED CAMEMBERT

(Serves 2-4)

Ingredients:

A whole 5-6 inch Camembert or Brie in its box

A clove of garlic, peeled and halved

A splash of white wine

To serve:

Boiled baby new potatoes, small dill pickles or gherkins and hot crusty bread

Action:

Pre-heat the oven to 200C / 400F

Take the cheese out of its box, remove the wrapping (if wrapped) and put it back in the box.

Rub the cut garlic all over the top of the cheese.

Pierce half a dozen or so tiny holes in the rind and drizzle a little white wine into them.

Put the lid back on the box, put it on a baking sheet and bake in the oven for 25 – 30 minutes, or until hot and bubbling.

Meanwhile, boil the baby potatoes in sea-salted water.

Using a spoon, break into the cheese that’s now all runny and oozing in its box (or over the plate, if the box flew apart) and serve it with the warm baby potatoes, small cornichons or dill pickles – and plenty of hot crusty bread for dunking.

Posted in Salads & Appetizers | 5 Comments

Recipe: Chocolate Hazelnut Crunch Bars

Posted on September 9, 2011 by edibletcetera

I firmly believe that all desserts should involve chocolate, fruit, or both. Is there any other type? Even if it contains just a shred of citrus zest?

Anyway, I digress; this has to be the easiest treat to whip up and although I’ve seen versions of this recipe containing raisins, glace cherries, etc, I think this is more sophisticated and its perfect served with a foamy cappuccino or espresso.

Offer people one piece each to start with as it’s very rich but quite wonderful. They’ll probably ask for a 2nd or 3rd.

Dark chocolate and hazelnuts were made for each other and this is so easy to make that even a supervised child or resistant non-cook could create this in 15 minutes.

Notes at the end – how to melt chocolate successfully.

Chocolate Hazelnut Crunch Bars

CHOCOLATE & ROASTED HAZELNUT CRUNCH BARS

(Makes approx 20)

Ingredients:

2 ½ oz / 65g of whole hazelnuts

5 oz / 150g of best quality dark chocolate, chopped or chips

5 oz / 150g of Graham Crackers or McVite’s Digestive Biscuits*

5 oz / 150g of unsalted butter

Good pinch of sea salt

Action:

Pre-heat the oven to 350F / 180C

Line a 7 inch / 18 cm square tin with baking parchment.

Spread the hazelnuts on a baking tray and bake in the oven until lightly toasted, approx 8-9 minutes. Rub them in a clean dish towel to remove most of the skin then coarsely chop.

Break the Graham Crackers/Digestive Biscuits into approx ½ inch pieces.

Combine the chocolate, butter and salt in a bowl set over a pan of barely simmering water – once melted, whisk to blend thoroughly.

Stir the chopped nuts and cracker/biscuit pieces into the melted chocolate mixture to coat well then press it all down into the lined baking tin, smoothing the top.

Refrigerate for 30-60 minutes then invert onto a cutting board and cut into fingers.

Stored in an airtight container in the fridge, they’ll be good for several days and they freeze well.

Notes:

If you’re fortunate enough to find McVite’s Digestive Biscuits*, use those… they’re British ‘cookies’ and are superior to Graham Crackers.

Ghirardelli’s dark chocolate chips work well, or cut up a block of Sharffen Berger…anything but Hershey.

When it comes to melting chocolate, there are a few rules to prevent it from ‘seizing’ – that is, ending up as a hard, lumpy, grainy mass – rules as follows:

• Never melt chocolate over direct heat; it will seize.

• Butter or oil can be added to chocolate before or after melting.

• Chocolate can be added to a large quantity of hot liquid.

• Chocolate can be melted with a small quantity of liquid (such as a liqueur or espresso) but if you add the liquid after you’ve melted the chocolate, it will seize. If this happens you might be able to save it by adding a small amount of oil.

• Chocolate melts best when it’s chopped into equally sized pieces.

• Never heat chocolate to more than 110F / 44C, which is why it’s best done over a pan of barely simmering water, or over water that’s boiled then taken off the heat. Make sure the bottom of the bowl containing the chocolate doesn’t come into contact with the water.

Cover the chocolate in the bowl and let it stand for 5 minutes then stir.

If there are still un-melted pieces, increase the water temp again, turn off the heat and place the bowl of chocolate back over the hot water and allow it to sit for another few minutes, covered. That should do it!

Posted in Cookies & Edible Gifts | 2 Comments

Recipe – Chicken Braised with Fresh Lemon & Garlic (Poulet au Citron)

Posted on September 5, 2011 by edibletcetera

Unsuitable for vegetarians and vampires; ‘Poulet au Citron’ translates to chicken baked with lemon and a considerable amount of garlic that becomes fragrant and creamy without being overwhelmingly garlicky. The lemon slices simply melt away during cooking.

This is deliciously comforting, simple to assemble and a perfect dish for the end of summer. Its best served with rice (I recommend basmati or a wild rice pilaf). The end result is rather blonde-looking and it needs a bolt of color on the side to balance out the visual, such as a mixed leaf salad with a citrusy dressing.

The zest of the lemon isn’t used in this recipe, so I suggest mincing it and freezing for future use. Lemon zest is much too good to waste.

Notes at the end.

POULET au CITRON

(Serves 4)

Ingredients:

4 good sized, bone-in chicken portions (legs, breast – whatever you prefer), skinned

1 pint / 70ml of chicken stock

25 large garlic cloves, peeled and left whole

1 lemon (yellow zest removed), very thinly sliced, seeds discarded

¼ pt / 150ml of dry white wine

2 tablespoons of all purpose flour

1 oz / 50g of butter and 1 tablespoon of extra virgin olive oil

Sea salt and freshly ground black pepper

Action:

Start by simmering the whole garlic cloves in the chicken stock for 40 minutes, covered.

Season the skinned chicken portions then heat the oil and butter in a large skillet and color the pieces for 25 minutes, turning gently.

Transfer the chicken to a deep casserole dish with a lid.

Pre-heat the oven to 400F / 200C

Strain the chicken stock without breaking up the garlic. Scatter the garlic over the chicken, followed by the lemon slices. Set aside.

Add the flour to the oil and butter in the skillet and cook for a few moments, scraping up all the sticky chicken bits. Pour over the white wine, turn up the heat and de-glaze the pan, stirring well. Once it starts to thicken, add the garlic infused stock and give it a good stir. Check for seasoning then pour it over the chicken.

Cover and bake in the pre-heated oven for 45 minutes.

Notes:

The chicken portions need to be on the bone for this recipe.

Use organic chicken and chicken broth if possible. Costco sells their own brand of organic chicken broth which comes in a multi-pack and is perfect as a base for soups, risotto, etc. Their organic chicken is also great value.

Did you know that the roundest lemons with the smoothest skins are usually juicer with less white pith than the coarse skinned, pointy-ended ones? The round, smooth-skinned rule is true for most citrus fruits.

You can assemble the dish the day before but bring it to room temp before baking – once baked it will freeze.

Posted in Poultry | 2 Comments

Recipe – Fresh Mango with a Ginger & Mint Syrup

Posted on August 27, 2011 by edibletcetera

The best mangoes I ever ate grew on a tree in my garden in Florida but that was long ago and far away.

Fortunately, Mexican mangoes are plentiful (and enormous) right now and are just about as perfect and juicy as a mango can be, with their intoxicatingly-swoony perfume and deep orange flesh. There’s none of that immediate grabbing for dental floss to remove all the fibers wedged between your teeth that you get with lesser varieties – but you will have a big golden mustache like a slice of sunshine – and drippy hands.

That is if you eat them with your fingers, biting the flesh right off the stone.

I realize that for many people it’s the only way to eat them but unless you’re lounging on a beach or soaking in the bath tub, it isn’t very practical.

Being a lazy cook most of the time, I love to stumble across something wonderful that takes no more than 10 minutes to whip up. This simple recipe adds an unexpected and fragrant twist to fresh mango, infusing it with a combination of ginger and mint. Served over my favorite coconut milk ice cream in pretty glasses, it makes a luscious dessert and your guests won’t be making a mess all over themselves, unless your guests are the sort who are in the habit of doing that regardless; but not in my home!

Notes at the end:

FRESH MANGO with GINGER & MINT SYRUP and COCONUT ICE CREAM

(Serves 4)

Ingredients:

2 big ripe mangoes

2 inches of peeled fresh ginger, sliced

1/3 cup of white sugar

1 cup of water

1/3 cup of mint leaves – packed

Action:

Combine the water, sugar and ginger in a heavy pan; bring to the boil then lower the heat and simmer for 5 minutes.

Remove from the heat and add the mint leaves. Allow to steep for 20 minutes.
Strain the syrup and chill in the fridge. It will keep covered for a few days.

To serve:

Prepare the mangoes by cutting each into three lengthways, so that the stone is contained in the middle slice. Carefully remove the skin from the stone section and slice the flesh off, capturing the juices.

For the two remaining sections; using the fine point of a sharp knife, carefully score the flesh in a crisscross fashion being careful not to cut through the outer skin. Invert the mango, pushing the cut flesh outwards then slice off the ready made chunks.

Serve in individual dishes on its own, or over coconut or vanilla ice cream; drizzle with the chilled ginger mint syrup and decorate with a mint leaf or two.

Notes:

I like to serve this in very cold martini glasses.

In my opinion, the best-tasting, creamiest, most addictive dairy free ice cream is made by ‘So Delicious’; it contains 100% organic coconut milk and comes in assorted flavors. I suggest the vanilla or coconut for this recipe and the chocolate is also wonderful… eaten straight from the tub with a spoon. The ‘So Delicious’ range of products is available in most supermarkets.

Posted in Desserts, Gluten Free Desserts, Vegan | 3 Comments

Recipe: Spicy Sweet Potato Oven Chips

Posted on August 21, 2011 by edibletcetera

When I say ‘chips’, I mean in the British sense here. I don’t usually eat French fries unless they’ve been infused with black truffle and smothered with shaved Parmigiano Reggiano; but I do love sweet potato fries served straight, salted, hot and crispy.

The trouble is, they’re fried.

So, this recipe side-steps the deep fried unhealthy part. These sweet potato chips are baked in a very hot oven and are ready to eat in about 15 minutes; they’re delicious, nicely spicy and will be gobbled up in a nanosecond.

Serve them as a side dish or on their own. I don’t dunk them in anything but if you have a favorite dipping sauce, be aware they soften up as they cool – they aren’t permanently crisped like the deep fried and less healthy version.

There are no notes at the end because this is a very simple recipe and the only thing you might want to play around with are the spices. Even those of you who love good food but “can’t be bothered” will find this really easy… and you know who you are!

SPICY SWEET POTATO OVEN CHIPS

(Serves 4)

Ingredients:

2 unpeeled medium sweet potatoes – odd bits trimmed off, rinsed and patted dry

1 tablespoon of olive oil

½ teaspoon of sea salt

¼ teaspoon of cayenne pepper

¼ teaspoon of ground allspice

Action:

Pre-heat the oven to its hottest setting.

Cut each sweet potato into 8 wedges, toss with the oil then add the salt and spices; make sure they’re well coated.

Arrange in a singe layer in a shallow roasting pan. Bake for 7 minutes then flip them over. Check after another 7 minutes; they should be soft when pierced with a knife and nicely tinged.

Once they’ve reached that point, serve them right away.

Posted in Vegan, Vegetables / Vegetarian | 2 Comments

Recipe: Peaches Baked with Pine Nuts, Chocolate & Amaretto

Posted on August 13, 2011 by edibletcetera

Colorado peaches are perfect right now. Even if you can’t buy ours, I’m sure you can find some excellent peaches wherever you live. This is a delicious way to serve them that’s light and intensely chocolatey-peachy; easy to make and pretty to look at.

This recipe also contains ‘Lite Silken Tofu’: I didn’t put that in the title as it sounds a bit odd.

The filling can be made ahead and kept covered in the fridge for 8-12 hours.

There’s a 2nd recipe omitting the cocoa that follows this one for those who don’t want a choc-buzz, along with some alternative fruity suggestions.

BAKED PEACHES with TOASTED PINE NUTS, CHOCOLATE & AMARETTO
(Serves 4)

Ingredients:

4 large, ripe (but not too ripe) peaches, halved and stoned

1/3 cup of pine nuts, lightly toasted in a dry skillet until golden (watch them like a hawk)

½ cup of vanilla sugar or regular fine white sugar

4 tablespoons of best quality cocoa powder

2 tablespoons of all purpose flour

Pinch of sea salt

Then –

1 large egg

1/3 cup of firm ‘Lite Silken’ tofu, drained

1 tablespoon of softened butter

½ teaspoon of natural almond extract

2 tablespoons of Amaretto liqueur

¼ cup of flaked almonds for the topping

Optional powdered/icing sugar to serve

Action:

Preheat the oven to 400F / 204C

Process the pine nuts, sugar, flour, cocoa and salt until finely ground.

Add the egg, butter, tofu and almond extract; process again to create a batter.

Arrange the peaches cut side up and close together in a lightly buttered shallow baking dish – sprinkle with Amaretto.

Spoon the batter on top of each peach half.

Scatter a few flaked almonds on top.

Bake for 35-40 minutes until the topping is puffy and the peaches are tender.

Cool at least 15 minutes or to room temp and dust with powdered sugar to serve (with vanilla ice cream, whipped cream, or not).

However,

If you have an experience like I did when I bought some wonderful looking peaches from Costco, you might try this instead:

When I went to halve them, the flesh stubbornly refused to separate from the stones so I had to improvise as I was faced with partially mutilated fruit and juice running down my arm.

I suppose that’s how some recipes evolve.

I was going to call it ‘Peach and Almond Pudding’ because I’m English.

Sadly, the word ‘pudding’ over here conjures up images of hospital food, baby food and food for folks with no teeth. Perhaps this isn’t suitable for babies but if I were toothless and hospitalized, I’d hope they’d serve me something this good.

Oh, whatever; it’s a pudding. The only difference is that I left out the cocoa powder but feel free to add it, if a day without chocolate feels like a day without sunshine.

PEACH & AMARETTO PUDDING with TOASTED PINE NUTS
(Serves 4)

Oven temp 400F / 204C

Ingredients:

Exactly the same as above, with or without cocoa powder

Action:

Likewise, same as above for the batter

Slice or hack the peaches into chunks and layer in a lightly buttered, shallow 2 pint baking dish, or divide between four 8 oz ramekins. Sprinkle with Amaretto liqueur.

Spoon the batter over the peaches and scatter with flaked almonds.

Bake in the preheated oven for 35-45 minutes until golden.

Cool 15 minutes or to room temp and dust with powdered sugar before serving with a big scoop of good vanilla ice cream or whipped cream.

Notes:

I use Green and Black’s organic fair trade cocoa powder – I bring large quantities over from the UK but I’m sure you can get it here if you live near a city; otherwise, go for the best quality unsweetened cocoa powder you can find.

The chocolate batter is also a perfect match for ripe pears (peeled cored and sliced); plums, strawberries, blueberries, raspberries and blackberries are also good.

My personal favorite is the combination of pears and chocolate. Where I grew up, we had a massive pear tree in our garden that attracted every wasp within a 20 mile radius. Still, there were plenty to go around and Mum would make a wonderful, thick chocolate sauce to pour over poached pears; simple perfection.

You could replace the almond extract with minced crystallized ginger or leave them both out and keep it unadulteratedly-chocolatey.

Posted in Desserts, Gluten Free Desserts | 5 Comments

Recipe: Pasta with Shrimp & Walnut Pesto

Posted on August 6, 2011 by edibletcetera

I haven’t made Shrimp with Walnut Pesto for a while but my friend Donna called me the other day asking for a summery dinner party dish and I suggested this as it’s so fresh-tasting and delicious.

The attached pic is the one she took with her I-Phone and emailed to me. Thanks Donna; I hope you don’t mind that I tweaked it.

Re the shrimp – personally I’m a bit off shrimp right now, unless I know for a fact that it wasn’t farmed in Vietnam or Thailand as their farming techniques are allegedly somewhat questionable.

But if you’re OK with that, then carry on – or look for freshwater shrimp, ‘wild caught’ or shrimp with a Gulf stamp on it – on the other hand Gulf shrimp might be interesting as well, in a BP kind of way. Oh, what the heck. This tastes great whatever shrimp you use. Just be sure they’re raw, cleaned and very fresh.

There was slightly too much garlic in the pesto for Donna’s delicate taste-buds (she used six cloves), so feel free to adjust the amount to suit and you can make the walnut pesto ahead and freeze in little ice cube trays.

Notes at the end.

PASTA with SHRIMP & WALNUT PESTO

(Serves 6)

Ingredients:

4 cups of flat leaf Italian parsley leaves; washed and dried

1 ¼ cup of walnuts, lightly toasted in the oven (no more than 8-10 mins at 350F / 180C should do it) – set aside and chop ¼ cup

4-6 cloves of garlic (One set aside for the shrimp), chopped

1 ½ teaspoons of finely grated lemon zest

½ cup of extra-v olive oil

Sea salt, freshly ground black pepper to taste

2 tablespoons of butter

1 ¼ lbs / 570g of raw shrimp – peeled and deveined

¼ cup of fresh lemon juice

1 lb / 450g gemelli pasta

To serve:

1 punnet/carton of ripe cherry tomatoes, halved – and the reserved ¼ cup of chopped walnuts

Action:

In a processor, blend the first 4 ingredients and with the motor running, pour the olive oil in a slow steady stream to create a pesto. Season with salt and freshly milled black pepper – set aside.

Cook the pasta according to instructions.

Meanwhile, sauté the remaining chopped garlic in the butter for 30 seconds then add the shrimp. Cook for 2 minutes; add the fresh lemon juice then cook for another 2 minutes until the shrimp is opaque – season with salt and freshly ground black pepper.

Drain the pasta; toss with the pesto then add the shrimp and the halved cherry tomatoes. Check for seasoning and finally add the ¼ cup of chopped toasted walnuts and serve.

Notes:

If you can’t find gemelli pasta, use shells or some other corkscrewy shaped pasta that captures the sauce.

Traditionally, Parmesan cheese isn’t served with this dish (or other seafood pasta dishes for that matter) but if you can’t live without it…go ahead, make your day! It wouldn’t make mine.

There’s no need to add olive oil to the pasta cooking water; oil prevents the sauce from sticking to the pasta and you want it to stick.

Donna left the tails on her shrimp – it a personal choice and I prefer them tail free because I don’t want to have to use my fingers when eating pasta.

I’ll be posting a recipe for peaches next; Colorado peaches are perfect right now!

Posted in Fish & Seafood, Pasta | 1 Comment

Recipe – ‘Athol Brose’ (or, a taste of Scotland)

Posted on July 31, 2011 by edibletcetera

This classic Scottish dessert/pudding whatever you want to call it, also goes by the name ‘Cranachan’.

If you’d normally run screaming for the hills at the thought of eating something that’s every bit as traditionally Scottish as haggis, please take a leap of faith and add this to your repertoire. No ground-up sheep’s parts in sight and easy to assemble.

Athol Brose is made with steel cut oats soaked in fine single malt whisky and honey, then folded into heavy cream; sometimes with the addition of fresh Scottish raspberries. That probably sounds unlikely but it’s absolutely wonderful; incredibly fattening but wonderful.

In this lighter non-traditional version, I’ve substituted Greek-style fat free yoghurt for the cream; the oatmeal is caramelized with brown sugar and I’ve combined fresh raspberries and strawberries, soaked in Crème de Cassis (blackcurrant liqueur) rather than whisky.

It tastes fabulous and has a nutty, toasty flavor that goes brilliantly with the macerated fruit.

You can make the caramelized oats ahead and they’ll keep for up to a week in an airtight container, or freeze them for future use.

Notes at the end.

ATHOL BROSE (aka CRANACHAN)

(Serves 4)

Ingredients:

1 1/4 lbs / 600g of combined fresh raspberries and strawberries

1 ½ tablespoons of Cassis liqueur

1 oz / 25g of fine white sugar

2 oz / 50g of steel cut oats (I like Bob’s Red Mill)

2 oz / 50g of soft brown sugar

16 oz / 500g of fat free Greek-style yoghurt

Action:

Thinly slice the strawberries; combine together with the raspberries, cassis and fine white sugar then set aside for 20 mins.

Put the oats and brown sugar in a small heavy saucepan. Stir continuously over a low heat until the sugar has dissolved and the oatmeal is golden; approx 5 minutes.

Spread on a plate to cool and break up any lumps with a fork.

Just before serving, fold the caramelized oats into the yoghurt and layer with the berries and their soaking juices in individual glasses.

Notes:

Cassis liqueur is available in most liquor stores and you don’t need to buy the expensive French variety. Try experimenting with other fruit based liqueurs or go the single malt whisky route for the ultimate Gaelic experience.

This also works with blueberries – alone or any combination thereof.

For a totally different flavor, substitute unsweetened desiccated coconut for the oatmeal.

Posted in Desserts, Gluten Free Desserts | Leave a comment

Recipe: Glorious Figs!

Posted on July 23, 2011 by edibletcetera

My first fig was plucked from a tree in the conservatory that was attached to my cousin’s home in Wiltshire. I was 9 yrs old; it was warm from the sun and I’ve never forgotten it.

Even the memorable 24 hour after-effects of gobbling a dozen or so unwashed, dusty figs stolen from a roadside tree in Ibiza didn’t dampen my passion.

I recently read that figs were voted America’s least favorite fruit by who-the-heck-knows-or-why…maybe they’d only experienced syrup of figs or fig newtons; anyway I’ve been waiting for them to come into season over here so I might do them justice and put them up there where they belong.

Figs are wonderful eaten alone but I imagine most people don’t want to just pass around a basket of figs for dessert any more than they would do so with a box of strawbs, so here are two easy and deliciously different ways of serving figs…

Notes at the end:

FRESH FIGS POACHED in a CARDAMOM, ORANGE & ROSEWATER SYRUP

(Serves 4)

Ingredients:

8 fat ripe figs, gently rinsed and patted dry

8 oz / 250g of fine white sugar

½ pt / 300ml of cold water

The juice and finely shredded zest of one large orange

6 cardamom pods, lightly cracked open to expose the seeds

1 teaspoon of rose water

Action:

Combine the sugar, water, cardamom pods, orange juice and zest in a medium pan. Stir constantly over moderate heat until the sugar has dissolved then bring to a boil.

Carefully add the figs, stalk uppermost and reduce the heat to a low simmer.

Fold a piece of baking parchment to fit and rest gently on top of the figs to stop them moving around.

Simmer the figs for 8 minutes or until they begin to soften. Remove with a slotted spoon and transfer to a serving dish.

Continue to simmer the syrup for another 7-8 minutes to reduce it slightly then turn off the heat and stir in the rose water.

Pour the syrup over the figs and allow them to cool to room temperature.

Serve at room temperature or chilled; allow 2 figs per person with a good dollop of plain Greek-style yoghurt and syrup poured over.

And here’s a personal favorite……

FRESH FIGS GRILLED with GOAT CHEESE, HONEY & THYME

(Serves 4)

Ingredients:

8 fat ripe figs, gently rinsed and patted dry

8 teaspoons of soft mild goat cheese such as Montrachet, at room temp

4 teaspoons of runny honey

A few sprigs of fresh thyme (not dried)

Lemon for squeezing

Action:

Pre-heat the oven broiler and set the rack about halfway down.

Line a shallow baking pan with foil to catch the juices.

Snip the stalks off the figs and carefully cut an ‘X’ from the top to about halfway down, then gently press the base of each fig with both thumbs and forefingers, until they open up like a flower.

Stuff each fig with a teaspoon of goat cheese and place them close together on the foil in the baking pan.

Scatter a few fresh thyme leaves over the figs then drizzle each fig with ½ teaspoon of clear honey.

Finally, give them all a good squeeze of fresh lemon juice and place under the broiler – not too close; middle shelf.

Broil for 5-8 minutes – you need the cheese to be bubbly and starting to brown on top and for the figs to soften and release their pretty pink juices. Keep an eye on them, checking after 4-5 minutes or until they look like the picture.

Transfer figs and their juices to a serving plate(s); drizzle the juices over the top. Cool slightly and allow 2 figs per person, making sure everyone gets some of the juice as well.

All you need is a small fork and spoon!

Notes:

The ingredients in the second recipe would also work if made like the apricot tart recipe from a few weeks ago. Pre-heat the oven and roll out the puff pastry following those instructions. Snip off the stalks and quarter the figs. Pack them close together cut sides up – crumble goat cheese over the figs allowing 1 teaspoon per fig. Scatter with a few thyme leaves, drizzle with honey, a squeeze of lemon juice and bake accordingly.

Or you might omit everything above except the puff pastry and figs – instead, throw some fresh raspberries and flaked almonds over them and sprinkle liberally with sugar before baking. Play around with sweet and savory ingredients as figs are pretty versatile.

Costco currently has trays of California figs right now so make the most of them because as with fava beans (aka broad beans), the season here is short.

Costco also sells wonderful soft fresh goat cheese that’s about a quarter of the price of anything in the supermarket. It keeps well in the fridge.

Avoid using dried thyme – it will be too strong and medicinal tasting.

Rose water is available in Asian supermarkets and many good stores such as Wholefoods.

Posted in Desserts, Gluten Free Desserts, Vegan | 4 Comments

In Defense of British Food!

Posted on July 19, 2011 by edibletcetera

My utterly useless Droid Global Dumbphone and I have returned from the UK.

I’d planned to bring back some exciting recipes but I find that what makes the British dining experience so exciting, is due in part to the variety and quality of the wonderful ingredients that I enjoyed over there; many of which aren’t available in the US. And then there’s the multi-ethnic cuisine which is world class.

Before you shriek in protest that British grub = warm beer and unappetizing stodge, let me tell you that even GOURMET food magazine ( an American publication) rates London the restaurant capital of the world, so there. Take my word for it – British food is superb. And if you don’t believe me, I bet it’s because you haven’t visited the UK for 15 years or more.

So – I’ve returned home temporarily about 5lbs chunkier because everything tasted more intensely, more exactly as it should taste and I ate more than usual.

For instance, English strawberries are more strawberry-y and sweeter, as are the cherries. Eggs are eggier and the fresh wild Scottish salmon makes the wild Alaskan stuff you get here taste like cat food.

Then there are the cheeses; Waitrose, UK’s national supermarket chain makes Wholefoods seem almost desperate by comparison.

The pic is of ‘Livarot’; the most heavenly-tasting, disgustingly smelly cheese from Normandy. You really need to keep it in an outhouse but its wonderful, nevertheless.

The range of classic French and regional English cheeses is beyond compare and overall, food shopping is a culinary thrill.

In fact, what average high street supermarket over here sells powdered edible 24ct gold leaf to sprinkle on your desserts? Or offers a selection of non-alcoholic cordials made from elderflower blossoms, gooseberries or rose-petals – (brilliant additions to vodka and gin-based cocktails or plain sparkling water). Or fresh gooseberries? Blackcurrants? Pickled walnuts? Spices from every conceivable cuisine corner of the planet for the adventurous chef – and a personal favorite, broad beans/fava beans, all year round?

That aside, you can’t get baby Jersey Royal potatoes over here either; some are no bigger than a fat cashew nut and with their fine papery skin, they’re sweeter than any potato you’ve ever tasted. And samphire…it grows in saltwater marshes and along the British coast and resembles dainty, emerald-green fairies’ fingers – absolutely divine with a succulent fillet of delicately poached bass perched on top, surrounded by tiny steamed Jersey Royals.

That particular dish was courtesy of Gordon Ramsey’s restaurant ‘Plane Food’ in Terminal 5, Heathrow Airport. Luckily I had 2 hours to kill before my flight and I can’t recommend it highly enough if you’re ever passing through. They have an excellent wine selection as well.

One of the nicest salads I scarfed down in the UK had crispy little rings of ‘black pudding’, pancetta and a soft poached egg, nicely balanced on top of frisee. No, I’m not going to translate because European dining incorporates animal parts that most people won’t eat over here. Sorry that you’re missing out!

On the other hand, I did make a kale salad for my hosts which was initially viewed with some suspicion but was voted ‘really good’. And so it was but then the ingredients were all local and totally fresh.

If all that deliciousness weren’t enough to tempt me to move back across the pond, the weather during the first week was spectacular; just as well as we spent several days boating up and down the Thames dressed to the nine’s, guzzling champagne and Pimm’s; all while enjoying the Henley Regatta. It’s so gratifying to sit, drink, pose, cruise and watch other people rowing their hearts out. Tiring though!

But now I hear that the UK has weather-from-hell once more while I’m back in beautiful Colorado. The Aspen farmer’s market was wonderful this weekend and I purchased my favorite addiction; a soft fresh goat’s cheese infused with lemon zest, honey and white truffle… made locally by the Avalanche Cheese Co.

So all in all, that balances things out nicely and I’m very happy to be back.

Finally, I recently read that figs had been voted America’s least favorite fruit. I just don’t get it – they’re succulent and sexy, so look out for a couple of easy recipes as I plan to adjust your fig-thinking very soon as well!