You are currently browsing the tag archive for the ‘savory’ tag.

Fall is definitely coming – the crisp undercurrent of the wind, the emergence of scarves on the streets of the CBD, the descending darkness that makes 6pm in the office feel like midnight.

And with fall comes figs, and it is definitely fig season. I picked up 5 big, plump ripe figs at the local farmer’s market for $3 because they just looked too beautiful to pass up (and were cheaper than my morning coffee). Determined to find a way to make Steve eat (and like) them, I dreamed up this little tart…which was apparently so good I forgot to take an “after” picture!

prosciutto, goat’s cheese and fig tart

puff pastry
4 ripe figs, sliced thin
6-8 slices of prosciutto
goats cheese (I used a creamy local variety stored in olive oil, which gives it such a silky texture)
4 medium-sized red onions, caramelized

Caramelize onions (takes appx 1 hour). Bake puff pastry shell in tart pan for 10 minutes or until slightly golden brown.  Layer caramelized onions, goat’s cheese and prosciutto, and top with fig slices. Season with a dash of fresh cracked pepper and drizzle of honey.  Bake another 10-15 minutes, slice and serve.

The verdict, success!  He loved it, figs and all….

This recipe takes a good thing and makes it better!  I first started making herb butter when we had an abundance of basil in our garden in D.C. and I was in need of creative ways to use up a cash  crop of fresh basil.  Sweet basil butter dripping from end of the summer corn = a little piece of heaven.

It’s so simple it barely deserves its own post, but its simplicity means that you can easily whip up a batch and use it for roasting meats, or to add a little flavor to sauteed or steamed veggies.  You could even butter up your bacon. The possibilities are endless…

 

herb butter

butter (200g)

2 handfuls fresh herbs (basil, rosemary, tarragon, sage), roughly chopped

Let butter soften on counter for a number of hours.  When soft, combine with herbs in food processor and pulse until incorporated.

I heart this recipe for caramelized onions

Actually, let me rephrase.  I ate an entire batch of caramelized onions (4 onions, and I’m not going to add up the # of tbsp of butter) in 2 days flat. Dressing for veal ravioli with olive oil and parmesan, check.  Topping for mixed greens, sliced pear and fennel salad, double check.  Snack-time with a spoon straight into my mouth, you guessed it, CHECK.

I’m pretty sure that kinda of love qualifies for just this side of obsession / desire.

The duo at Rufus’ Food and Spirits Guide has an awesome step-by-step tutorial, so rather than do it injustice by replication here just wander over there… you may find you like them as much as I do!