SO got some figs on sale at Whole Paycheck the other night, along with
some chicken. "Now what do I do with them?" I found the fig article
from this month's Cooking Light and he produced a variation of the
recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
lunch.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Wed, 18 Aug 2004 15:37:33 GMT, Cindy Fuller
> wrote:

>SO got some figs on sale at Whole Paycheck the other night, along with
>some chicken. "Now what do I do with them?" I found the fig article
>from this month's Cooking Light and he produced a variation of the
>recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
>lunch.
>
>Cindy

During my recent glut of figs, I made a whole wheat tarte crust
following the recipe for pastry in the Joy of Cooking. I baked it
till it was nearly done, painted it with an egg yolk wash and baked it
some more to seal the pastry. Then I mixed the rest of the egg yolk
with about 1/4 cup pureed figs and spread it on the crust. Over this,
I lay 1/4 inch fig slices to cover the puree. On top, I painted a
thick fig balsamic reduction and popped it back in the oven till the
liquids were bubbly and the figs were cooked.

I served it with a little softened chevre.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Wed, 18 Aug 2004 15:37:33 GMT, Cindy Fuller
> wrote:

>SO got some figs on sale at Whole Paycheck the other night, along with
>some chicken. "Now what do I do with them?" I found the fig article
>from this month's Cooking Light and he produced a variation of the
>recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
>lunch.
>
>Cindy

During my recent glut of figs, I made a whole wheat tarte crust
following the recipe for pastry in the Joy of Cooking. I baked it
till it was nearly done, painted it with an egg yolk wash and baked it
some more to seal the pastry. Then I mixed the rest of the egg yolk
with about 1/4 cup pureed figs and spread it on the crust. Over this,
I lay 1/4 inch fig slices to cover the puree. On top, I painted a
thick fig balsamic reduction and popped it back in the oven till the
liquids were bubbly and the figs were cooked.

I served it with a little softened chevre.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Wed, 18 Aug 2004 15:37:33 GMT, Cindy Fuller
> wrote:

>SO got some figs on sale at Whole Paycheck the other night, along with
>some chicken. "Now what do I do with them?" I found the fig article
>from this month's Cooking Light and he produced a variation of the
>recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
>lunch.
>
>Cindy


They are also lovely in lamb curry. Mine are just ripening on the
tree.

Boron

On Wed, 18 Aug 2004 15:37:33 GMT, Cindy Fuller
> wrote:

>SO got some figs on sale at Whole Paycheck the other night, along with
>some chicken. "Now what do I do with them?" I found the fig article
>from this month's Cooking Light and he produced a variation of the
>recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
>lunch.
>
>Cindy


They are also lovely in lamb curry. Mine are just ripening on the
tree.

Boron

In article
>,
Cindy Fuller > wrote:

> SO got some figs on sale at Whole Paycheck the other night, along with
> some chicken. "Now what do I do with them?" I found the fig article
> from this month's Cooking Light and he produced a variation of the
> recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
> lunch.

Actually, I looked at several recipes that were variations on the
classic fig and balsamic reduction theme.

What I settled on was:

Shallots sauteed in butter and olive oil, removed from pan. Coated
chicken thighs in seasoned flour, sauted in same pan. Deglazed pan with
red wine and water. Shallots and chicken back in pan. Added herbs, a
bit of honey. Covered and cooked until chicken almost done. Reduced
some balsamic by 50%, added to pan, along with chopped figs. Cooked a
bit longer. Removed from heat, sprinkled with some fresh herbs, served
with roasted potatoes and steamed broccoli. Very tasty.

--
Julian Vrieslander

In article
>,
Cindy Fuller > wrote:

> SO got some figs on sale at Whole Paycheck the other night, along with
> some chicken. "Now what do I do with them?" I found the fig article
> from this month's Cooking Light and he produced a variation of the
> recipe for chicken and figs. MMMM! Figgy goodness--and leftovers for
> lunch.

Actually, I looked at several recipes that were variations on the
classic fig and balsamic reduction theme.

What I settled on was:

Shallots sauteed in butter and olive oil, removed from pan. Coated
chicken thighs in seasoned flour, sauted in same pan. Deglazed pan with
red wine and water. Shallots and chicken back in pan. Added herbs, a
bit of honey. Covered and cooked until chicken almost done. Reduced
some balsamic by 50%, added to pan, along with chopped figs. Cooked a
bit longer. Removed from heat, sprinkled with some fresh herbs, served
with roasted potatoes and steamed broccoli. Very tasty.

--
Julian Vrieslander