Central Market (small chain in metro Seattle) has had figs on sale the
last two weeks. Last week the SO made lamb with a fig reduction. Today I
made the fig-almond cake from the NY Times website. It smells heavenly.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Sun, 18 Aug 2013 15:15:35 -0700, Cindy Fuller
> wrote:

> Central Market (small chain in metro Seattle) has had figs on sale the
> last two weeks. Last week the SO made lamb with a fig reduction. Today I
> made the fig-almond cake from the NY Times website. It smells heavenly.
>
Everything sounds divine! Any chance of getting a url or two from
you?


--
Food is an important part of a balanced diet.

In article >,
sf > wrote:

> On Sun, 18 Aug 2013 15:15:35 -0700, Cindy Fuller
> > wrote:
>
> > Central Market (small chain in metro Seattle) has had figs on sale the
> > last two weeks. Last week the SO made lamb with a fig reduction. Today I
> > made the fig-almond cake from the NY Times website. It smells heavenly.
> >
> Everything sounds divine! Any chance of getting a url or two from
> you?

Here's the article with the recipe for the cake:

http://www.nytimes.com/2013/08/21/di...-its-charms.ht
ml

Cindy's version came out looking exactly like the photo in the article.
Since ground almonds are a large fraction of the batter, the texture of
the cake is a bit grainy. Let's call it "rustic". But it sure tastes
good. I think it would be great with a blob of fresh whipped cream
(which we did not have tonight).

As for last week's lamb thing, it was an improv ("Recipes? We don't need
no steenkin' recipes."). Every time I do the balsamic and fig
concoction, it's different. A quick trip to Google brought up this
brief description of a version that I posted to rfc about 9 years ago
(!). That one was made with chicken rather than lamb.

[entering time machine....]

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 more fresh herbs, served
with roasted potatoes and steamed broccoli. Very tasty.

--
Julian Vrieslander

On Sun, 18 Aug 2013 22:58:14 -0700, Julian Vrieslander
> wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 18 Aug 2013 15:15:35 -0700, Cindy Fuller
> > > wrote:
> >
> > > Central Market (small chain in metro Seattle) has had figs on sale the
> > > last two weeks. Last week the SO made lamb with a fig reduction. Today I
> > > made the fig-almond cake from the NY Times website. It smells heavenly.
> > >
> > Everything sounds divine! Any chance of getting a url or two from
> > you?
>
> Here's the article with the recipe for the cake:
>
> http://www.nytimes.com/2013/08/21/di...ts-charms.html
>
> Cindy's version came out looking exactly like the photo in the article.
> Since ground almonds are a large fraction of the batter, the texture of
> the cake is a bit grainy. Let's call it "rustic". But it sure tastes
> good. I think it would be great with a blob of fresh whipped cream
> (which we did not have tonight).

"Rustic" is my kind of cake, so no worries.
>
> As for last week's lamb thing, it was an improv ("Recipes? We don't need
> no steenkin' recipes."). Every time I do the balsamic and fig
> concoction, it's different. A quick trip to Google brought up this
> brief description of a version that I posted to rfc about 9 years ago
> (!). That one was made with chicken rather than lamb.
>
> [entering time machine....]
>
> 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 more fresh herbs, served
> with roasted potatoes and steamed broccoli. Very tasty.

Thank you! I've never cooked with fresh figs, but I liked all the
components so I was interested. In any case, I have a hard time
following recipes exactly - so an outline of how to do it is not a
problem for me.

--
Food is an important part of a balanced diet.

Tonight Cindy is making feijoada for dinner. While the stew is cooking,
I created an appetizer with a few of our remaining figs. I made partial
lengthwise cuts and stuffed them with feta cheese. Then I drizzled them
with EVOO and roasted them on the gas BBQ. At the table, we added a
splash of balsamic vinegar.

I've seen this prep done with bacon wrapped around the figs. How can you
go wrong with bacon? But we used up our last strips in the feijoada.

--
Julian Vrieslander

Julian Vrieslander wrote:
> But we used up our last strips in the feijoada.
>
> --
> WEBTV!!! ROFL!!!!
>
> Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
> seriously? *You're* making fun of *me* with webtv? Do you not realize that
> you have just validated everyone who has laughed at you for it?
>
> One note... you can't lay off the crossdressing stuff in your lame attempt
> at humor. You got caught on it already, and we all know about it, and "I
> know you are but what am I" doesn't fix it.
>
> Now **** off and die, you phony little pussy, and next time you decide to
> start flinging shit at people outside your own back yard, try to prepare
> your freeble little mind for the fact that you need to be willing to take
> what you dish out, because someone may do the same thing back at you. If
> you're going to keep being a pussy who wants to give shit but screams like a
> sissy baby when you get it back, you'll just spend your sad little life
> going through episodes like this where your true nature is revealed to all.
>
> I'm done with you now, shithead. That is, unless you want more.
>
> And unless you decide to resume making personal attacks on people who are
> trying to discuss reasonable things. A little good natured banter between
> rivals is fine, but you cannot seem to understand why it's offensive to
> invade other forums and turn on a tirade of hateful personal attacks on
> individuals. So if you go that route again, I'll be back on your ass, with
> Goatboy, Ronald, and a bunch more tasty morsels. And go ahead and post all
> the stupid shit you want in the Chiefs forums... you're not getting any
> action because they are too smart to take your juvenile bait.... and
> besides, yuou're just not funny.
>
> Now please refrain from being an asshole and I will do the same.... or not,
> your choice.
>
> Besides, I can be a much bigger asshole than you when provoked, so do the
> smart thing while you have this one opportunity at a truce.
>
> MBKC
>