Again. The yield this year doesn't promise to match last year's
overload. But they've begun to come in fast enough that I have the
first batch in the dehydrator this evening.

The smell of warm figs is perfuming the kitchen, and it smells good.

D made a fig chutney this morning.

Here in a minute, I'm going to slice a little prosciutto and skewer it
with some figs for the grill.
--

modom
** Posted from http://www.teranews.com **

In article >,
"modom (palindrome guy)" > wrote:

> Again. The yield this year doesn't promise to match last year's
> overload. But they've begun to come in fast enough that I have the
> first batch in the dehydrator this evening.

You have a fig tree? You lucky dog. We have to buy them at the
grocery. They are finally coming coming down in price, but still a
splurge.

Fresh figs are wonderful in salads. We also like to cook with them.
Great in sauces with balsamic. A couple of years ago, Cindy and I
concocted a recipe for pork tenderloins stuffed with a filling made out
of figs, onions, and other goodies, roasted and then cut into slices.
Can you guess our name for this dish?

Scroll down for the answer.

























Pig Newtons!

< rimshot >

On Tue 15 Jul 2008 05:02:00p, Julian Vrieslander told us...

> In article >,
> "modom (palindrome guy)" > wrote:
>
>> Again. The yield this year doesn't promise to match last year's
>> overload. But they've begun to come in fast enough that I have the
>> first batch in the dehydrator this evening.
>
> You have a fig tree? You lucky dog. We have to buy them at the
> grocery. They are finally coming coming down in price, but still a
> splurge.
>
> Fresh figs are wonderful in salads. We also like to cook with them.
> Great in sauces with balsamic. A couple of years ago, Cindy and I
> concocted a recipe for pork tenderloins stuffed with a filling made out
> of figs, onions, and other goodies, roasted and then cut into slices.
> Can you guess our name for this dish?
>
> Scroll down for the answer.
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
> Pig Newtons!
>
> < rimshot >
>

Good one! I would have said "Figgy Piggy"!

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/15(XV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Black holes suck.
-------------------------------------------

On Tue, 15 Jul 2008 17:02:00 -0700, Julian Vrieslander
> wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> Again. The yield this year doesn't promise to match last year's
>> overload. But they've begun to come in fast enough that I have the
>> first batch in the dehydrator this evening.
>
>You have a fig tree? You lucky dog. We have to buy them at the
>grocery. They are finally coming coming down in price, but still a
>splurge.
>
>Fresh figs are wonderful in salads. We also like to cook with them.
>Great in sauces with balsamic. A couple of years ago, Cindy and I
>concocted a recipe for pork tenderloins stuffed with a filling made out
>of figs, onions, and other goodies, roasted and then cut into slices.
>Can you guess our name for this dish?
>
>Pig Newtons!
>
>< rimshot >

Nyuk Nyuk. I like figs with pig, too.

Yes I have a few fig trees; Here's an old picture of one of them:
http://i16.tinypic.com/4rcpy4k.jpg

That was last year after the wettest spring I've ever seen in Texas.
It's not so luxuriant this summer, but it is a little bigger. The
birds get what we can't reach, which is a lot.

Here's what the figs that tree bears look like:
http://i35.tinypic.com/24fdw10.jpg

Last night I grilled a few with some prosciutto:
http://i37.tinypic.com/2n6vvo2.jpg
--

modom
** Posted from http://www.teranews.com **

On Mon, 14 Jul 2008 17:53:16 -0500, "modom (palindrome guy)"
> wrote:

>Again. The yield this year doesn't promise to match last year's
>overload. But they've begun to come in fast enough that I have the
>first batch in the dehydrator this evening.
>
>The smell of warm figs is perfuming the kitchen, and it smells good.
>
>D made a fig chutney this morning.
>
>Here in a minute, I'm going to slice a little prosciutto and skewer it
>with some figs for the grill.

You know, it's really considered poor form to brag about one's riches.
koko <who remembers having had a fig tree.>
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/06

modom wrote:

> Again. The yield this year doesn't promise to match last year's
> overload. But they've begun to come in fast enough that I have the
> first batch in the dehydrator this evening.
>
> The smell of warm figs is perfuming the kitchen, and it smells good.
>
> D made a fig chutney this morning.
>
> Here in a minute, I'm going to slice a little prosciutto and skewer it
> with some figs for the grill.

I'm fond of halving figs lengthwise and then grilling or broiling them until
they start to caramelize, then topping them with a drop of the expensive
balsamic vinegar and a dab of mascarpone.

Bob

On Wed, 16 Jul 2008 19:10:08 -0700, "Bob Terwilliger"
> wrote:

>I'm fond of halving figs lengthwise and then grilling or broiling them until
>they start to caramelize, then topping them with a drop of the expensive
>balsamic vinegar and a dab of mascarpone.

I will try grilling figs sometime. I finally grilled fresh pineapple
a few weeks ago. It was fine, but not the orgasmic experience I'd
been conditioned to expect by mentions of it here.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"modom (palindrome guy)" wrote:

> Again. The yield this year doesn't promise to match last year's
> overload. But they've begun to come in fast enough that I have the
> first batch in the dehydrator this evening.
>
> The smell of warm figs is perfuming the kitchen, and it smells good.
>
> D made a fig chutney this morning.
>
> Here in a minute, I'm going to slice a little prosciutto and skewer it
> with some figs for the grill.

There is little hope of finding fresh figs around here but I fought some
dried figs yesterday. I am going to chop them up and put them in a jar
with some brandy to recreate a dessert my wife had a few weeks ago when we
were in Denmark. It was "drunken figs" served with a poached pear and ice
cream.

Mark Bittman (aka "The Minimalist") recently wrote up a simple prep for
grilling lamb and figs on skewers made from rosemary twigs.

Article and video:
<http://www.nytimes.com/2008/07/16/dining/16mini.html?ref=dining>

Recipe:
<http://www.nytimes.com/2008/07/16/dining/161mrex.html?_r=1&ref=dining>

We have a big honkin' rosemary bush in our front yard, so we decided to
try the recipe. Served it with couscous (spiked with chopped dried
cranberries) and green beans. Very easy, quick, and tasty.

--
Julian Vrieslander

On Fri, 18 Jul 2008 23:16:42 -0700, Julian Vrieslander
> wrote:

>Mark Bittman (aka "The Minimalist") recently wrote up a simple prep for
>grilling lamb and figs on skewers made from rosemary twigs.
>
>Article and video:
><http://www.nytimes.com/2008/07/16/dining/16mini.html?ref=dining>
>
>Recipe:
><http://www.nytimes.com/2008/07/16/dining/161mrex.html?_r=1&ref=dining>
>
>We have a big honkin' rosemary bush in our front yard, so we decided to
>try the recipe. Served it with couscous (spiked with chopped dried
>cranberries) and green beans. Very easy, quick, and tasty.

I love lamb, I love figs, and I have a rosemary bush.... heck, I love
couscous, cranberries and green beans. Will try it soon, thanks for
the link and the accolade! Looking it up now.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 18 Jul 2008 23:16:42 -0700, Julian Vrieslander
> wrote:

>Mark Bittman (aka "The Minimalist") recently wrote up a simple prep for
>grilling lamb and figs on skewers made from rosemary twigs.
>
>Article and video:
><http://www.nytimes.com/2008/07/16/dining/16mini.html?ref=dining>
>
>Recipe:
><http://www.nytimes.com/2008/07/16/dining/161mrex.html?_r=1&ref=dining>
>
>We have a big honkin' rosemary bush in our front yard, so we decided to
>try the recipe. Served it with couscous (spiked with chopped dried
>cranberries) and green beans. Very easy, quick, and tasty.


I watched this video, too and was mightily impressed with the
technique's simplicity.

We have the rosemary, but we've only gotten one fig off the tree so
far, because it's still a baby tree.

Boron

On Fri, 18 Jul 2008 23:16:42 -0700, Julian Vrieslander
> wrote:

>Mark Bittman (aka "The Minimalist") recently wrote up a simple prep for
>grilling lamb and figs on skewers made from rosemary twigs.
>
>Article and video:
><http://www.nytimes.com/2008/07/16/dining/16mini.html?ref=dining>
>
>Recipe:
><http://www.nytimes.com/2008/07/16/dining/161mrex.html?_r=1&ref=dining>
>
>We have a big honkin' rosemary bush in our front yard, so we decided to
>try the recipe. Served it with couscous (spiked with chopped dried
>cranberries) and green beans. Very easy, quick, and tasty.

D read this to me this morning. Bittman is fine.

I can't get lamb with any regularity here, but I do have a pork loin
roast with the ribs still attached. It looks like a very fat rack of
lamb. I figure I'll French the bones and roast it with herbs and
garlic and things. I'll make a fig and ginger compote to serve with
it.
--

modom
** Posted from http://www.teranews.com **

On Jul 19, 10:13*am, "modom (palindrome guy)" > wrote:

> D read this to me this morning. *Bittman is fine.
>
> I can't get lamb with any regularity here, but I do have a pork loin
> roast with the ribs still attached. *It looks like a very fat rack of
> lamb. *I figure I'll French the bones and roast it with herbs and
> garlic and things. *I'll make a fig and ginger compote to serve with
> it.
>
I occasionally make a mortar and pestle paste of garlic, fennel, s&p
(say 6 large garlic cloves, 2 tablespoons fennel seeds, 2 teaspoons
salt) for pork roast. Seems to me that might go well with a fig
compote? -aem