6.28.2010

Butter Roasted Stuffed Figs

I love fig season. I can't resist them in a grocery store, even though often, like usual, I don't have the slightest idea what to do with them when I pick them up. Yes, we could just enjoy the fresh figs, but lately I've found we're not as ambitious with eating fresh fruit plain as I'd like us to be.

2 tbsp butter
1 tsp reduced balsamic
4 figs

Cut stems off 4 figs and cut an X from the top of the fig, 3/4 of the way through. Roast on medium heat in butter and balsamic for about 2 minutes.
1/2 tsp chopped lemon thyme
4 tbsp farmers cheese
salt and pepper to taste
Scoop a tablespoon of stuffing into the middle of each fig and serve warm.

6.08.2010

Wellfleets with Mignonette

Cognac Mignonette

One medium shallot, finely chopped
2 tsp white vinegar
6 tsp water
1 tsp cognac
a little sea salt


(that's what you gotta do when you want the sauce but don't have some key ingredients :o) )