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Posted on October 20th, 2009
admin
Wednesday, September 9, 2009
I love figs! I used to eat canned figs and cream at my grandparents’ house growing up. I don’t remember liking them then. As an adult, I discovered dried figs ( Fig Newtons don’t really count as eating figs) and then, one wonderful day, I ate my first fresh fig. Oh joy! While not cheap, they are available now and worth every penny. I cooked a dinner party a few weeks ago and made a wonderful appetizer called Figs in a Blanket, a fresh fig, stuffed with goat cheese, wrapped in prosciutto , baked to a heavenly crunchy gooeyness, and drizzled with a honey and balsamic vinegar reduction. mmm. In an earlier post, I mentioned fig gelato, and that same friend has made fig pickles. Recently on one of the many internet sites I peruse for recipes, I found this one shared by a personal chef colleague for Chicken and Fig salad.
It is originally from the California Fig Advisory Board. Now, that would be a fun gig!
Greek Style Chicken Fig Salad
serves 6-8
1/4 c orange juice
1 T lemon juice
1 clove garlic, minced, or crushed with a press ( I used more)
1/2 T Dijon mustard
salt and pepper to taste
1/4 c good olive oil
1 1/2 c ( about one lb) cooked, diced chicken breast
1 1/2 c cooked chickpeas ( at the last minute I realized I had forgotten to buy any, I think they would add alot to the recipe)
1/2 cucumber, peeled and sliced 1/4 in. thick ( I used the English variety and didn’t peel)
1/2 small red onion, finely chopped or sliced
3/4c. fresh figs ( about 10) diced ( or quartered)
3 c. mixed salad greens
6T chopped fresh mint
In a large bowl, whisk together the orange juice, yoghurt, lemon juice, garlic, mustard, salt and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion, and figs; stir and toss to coat well. Store in refrigerator until ready to serve.
To serve, divide the greens among individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.
I also added some herbs to the dressing mix – finely chopped mint, thyme, and oregano, to bring in more flavors of Greece. I added some celery to the salad and garnished with pine nuts. You could add feta cheese. Try a bit of honey in the dressing. Pomegranate seeds would make a lovely addition and garnish.
If, ( gasp!) you don’t like figs, you probably aren’t reading this anymore, but if that is the case, you could substitute grapes, or do that when figs are out of season which will be soon.
While this didn’t really remind me of the Greek food I have eaten, smelling the thyme and the oregano did. I have spent many happy days on the beautiful island of Crete, sitting amidst the herbs . I wonder what dishes this will inspire me to cook now. Opa!!
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Posted on October 20th, 2009
admin
Sunday, September 6, 2009
Today is a bright sunny day and a friend and I went for a walk in the beautiful Forest of Nisene Marks in Santa Cruz Co. California. A busy place today, we saw families on bicycles, people of all ages running and hiking, enjoying the sunshine and the shade the redwood trees provide.
I am sure most of you have heard that California’s budget is in a state of dire emergency. Next week, the legislature will decide what parks it needs to close to save money. Nisene Marks is one of the parks under consideration, because it has no campgrounds. Closing the park doesn’t mean that people won’t have access to it. There will be no rangers to collect fees, no one to maintain the roads and trails ( and the bathrooms!), no one to patrol and provide some safety. Some parks will be entirely closed and others will have trail closures.
I think this is one of the ridiculous decisions being made. Our parks provide so much for us as seen today by how many people were there using this one. It is a beautiful sanctuary, a reminder of our past, a place of quiet, a place for family fun. Dare I say it ? These trees are sacred and holy. Some of them are ancient, all of them have something wise to say and something precious to give us.
There is some expression about something being as easy as a walk in the park. Something to think about and not take for granted.
Today, I listened to the trees, I listened to my friend, I listened to the children laughing and I was happy.
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Posted on October 20th, 2009
admin
Wednesday, September 2, 2009
I am always looking for easy, light, gluten free recipes utilizing the best of the season. This vegetable tart or pie fits the bill perfectly. Adapted from a recipe from Cooking Light magazine, it is the best of summer with fresh ripe tomatoes, basil, and swiss chard, all from my visit to the farmers’ market over the weekend. The chard was getting a bit limp, so it needed to be cooked today.
Summer Vegetable Tart
serves 4 -6
crust:
2 cups cooked brown rice
2 T commercial pesto ( i didn’t have any, so chopped up 2 T of basil, added 2 T olive oil, 2 cloves of minced garlic, 2 T grated pecorino romano cheese*) ( you could use parmesan if you like)
* I am lactose intolerant and seem to be able to tolerate goat’s milk cheeses
1 T grated pecorino romano cheese
1 large egg
cooking spray
filling:
3 large eggs
*if you can tolerate dairy, add 1/2 cup milk ( low fat or cream, up to you!)
salt and pepper to taste ( pecorino is VERY salty so I didn’t use any salt)
2 cups of cooked seasonal vegetables ( i used 1/2 onion and swiss chard sauteed in 1 T butter and 1 T olive oil)
3 small plum tomatoes ( or one larger beefsteak variety)
1 T. chopped fresh basil
1. Preheat oven to 350º. (* I am so excited! I just learned how to make that degree symbol! simultaneously press the option key and the number zero, cool eh?)
2. To prepare crust, combine rice, pesto, cheese and 1 egg. Firmly press mixture into the bottom and sides of a 9 in. pie plate, coated with cooking spray. Wet your hands and this will be easier. Bake at 350º for 15 mins and remove from oven.
3. Increase oven temp. to 400º
4. To prepare filling, whisk eggs. Add seasonings and milk if using.
5. Spoon cooked vegetable mixture evenly on bottom of prepared crust. Top with egg mixture, then tomato slices. ( here is where you could get really creative. The original recipe called for grated cheese and prosciutto. Go ahead! or olives or ??? I added a bit more cheese underneath the tomatoes)
6. Bake at 400º for 10 minutes. Reduce oven temp to 325º and bake an additional 35 minutes until set. ( Because I didn’t use milk, mine was only in for an additional 15 minutes, so check!) Cool 10 minutes before serving. Sprinkle with the chopped basil. ( I forgot!)
I realized as I was taking pictures that my vegetables match my placemats today. My friends will tell you that I am all about matching, but this truly was unintended. Funny!
This would be great for any meal of the day, or an afterschool snack. I have been (more or less) gluten free for about 15 years. I do not have Celiac’s disease but do have hypothyroid and arthritis issues and find that I feel much better when I do not eat wheat or other gluten containing grains. One of my fellow personal chefs ( thanks, Laura!) mentioned
The Gluten Free Registry yesterday. I have listed
For Life! Personal Chef Service there and definitely plan to use this information when I make a trip to New England this fall. It is getting easier and easier to follow a gluten free diet. 15 years ago, it was all about lack, NOT being able to eat interesting food out and about. This is not so true anymore. More about gluten intolerance coming up in other posts.
We are in the height of tomato season here in Central Coastal California. Enjoy them while they are here.
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