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Figs

post #1 of 18
Thread Starter 

Gonna have a major haul of figs coming in this year. I love them straight off the bush but I am at a loss as to how to incorporate them into a meal or desert. Any ideas?

post #2 of 18

Ottolenghi has a recipe for a salad with figs.  If i remember right, you take a nice thick bed of rughetta (rugola rucula arugula or however you spell it in english) and on top you quarter figs, chunk up some either fresh pecorino or some taleggio or other stinky type cheese, or really whatever cheese you like, add some basil leaves, and then make a dressing of salt pepper olive oil and honey and drizzle on top.  Simplicity itself and so satisfying and perfect when all these things are fresh.

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 18

I've seen some nice easy recipes that Gordon Ramsay does with figs, just google.

 

Baked figs http://www.jamieoliver.com/recipes/fruit-recipes/jamie-s-baked-figs

Crostini  http://www.jamieoliver.com/recipes/bread-recipes/crostini-prosciutto-figs-and-mint

Salad  http://www.jamieoliver.com/recipes/fruit-recipes/the-easiest-sexiest-salad-in-the-world

 

 

They're so flavorful and versatile, you can bake them, dry them, use them in savory foods or sweet foods.  I can't wait until fig season.  I love them in a simple salad but my favorite way of eating figs is raw, halved, stuffed with a small bit of gorgonzola and wrapped in a slice of proscuitto.  Can't wait until the end of summer :)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 18

How about a very simple summery treat when your figs are at their best;  quarter very ripe figs on a large family size gigantic plate. Nonchalantly throw the thinnest slices of airdried ham over the figs. Dive in with the whole family. Maybe a nice cool rosé wine. Maybe a savory cake instead of bread. And call me when it's ready.

 

It doesn't always have to be Parma ham. There's also a good but democratic spanish serrano ham (made from "white" pigs) or the more posh Jamon Iberico (made from the "black" pigs, hence hams called pata negra). And my favorite; the French Bayonne ham... etc.

post #5 of 18

You can use figs to make sauce, vinaigrette, ice cream, jams or jellies, compotes, tapenade. I had a fig tree out back of my restaurant that was probably planted back in the gold rush days. Man did it produce some figs. I used them every way possible and then some.

 

Stuff them with cambozola, wrap with pancetta, and fire in oven as an app.

 

Serve them on top of ice cream with a port sauce.

 

Spice rub a pork tenderloin, grill it, slice it, demi the plate, top it with

Fig and Chipotle Marmalade

 

Weight or Volume                                                                  Ingredients

3 tablespoons                                                                          peanut oil

1 cup                                                                                       red onion, diced

4                                                                                              shallots, French cut

3 cloves                                                                                   garlic, minced

3                                                                                              chipotles, minced

2 inches                                                                                   ginger, grated

1 tablespoon                                                                            cardamom, ground

1 pound                                                                                   mission figs, chopped

1 cup                                                                                       rum

½ cup                                                                                      chicken stock

2 tablespoons                                                                          honey

 

Procedure:

Combine onion and shallot and sauté in oil until translucent. Add garlic, sauté 4 minutes. Add ginger, cardamom, and chipotles. Sauté 2 minutes. Add figs, sauté 2 minutes. Flambe with rum. Add stock and honey. Simmer until thick and marmalade consistency.

 

Go crazy, Have fun. Figs rule.

 

As a kid, my most favorite thing in the world was fig newtons. Hard to tell, huh?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 18

I love figs. I eat them whenever I can, I love them plus they're high in fiber.

 

I've had this recipe saved... perhaps you can give it a whirl and let me know how they are.

 

http://blog.purejoycatering.com/post/27556255505/for-fig-lovers-only-when-time-who-steals-our

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #7 of 18

Nice recipes. 

 

Hundreds of possibilities. Chutneys, desserts, fillings, appetizers.
I made an ossobucco stew with butter sauté figs with anise seeds:
 

 

Also used figs to fill a rolled pork flank steak (check Recipes).
 

 

Etcetera, etcetera.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #8 of 18

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 18
make and jar fig jam. makes for a wonderful gift and paired with some triple creme cheese and fresh French baguette..whooboy! make your own fig newtons...what an absolute treat that would be! we serve an espresso spiced rubbed kurobuta pork tenderloin, grilled and served with a port-fig-chipotle sauce. I also make a fig chipotle BBQ sauce that is great on baby backs. Geez,what a great dilemma to have!! wink.gif
joey

aah, I almost,forgot about these...grilled figs with a drizzle of balsamic redux....I haven't done them using rosemary sprigs as skewers but another thread reminded me of them....I think they would be even more fabulous using them.
Edited by durangojo - 5/11/13 at 11:41am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #10 of 18

I keep thinking about a recipe that I saw Gordon Ramsay make on his Ultimate Cookery course - slow roasted figs with ricotta and I can't find the video or recipe.  It was divine!  He skewered figs with a rosemary stick and made a sort of glaze with liquer and balsamic and roasted them in it.  Then he served it with fresh ricotta, I really have to find this recipe!

 

I agree Joey, you'll never find my fridge without fig jam.  It's great on many sandwiches and I eat way too much french baguette with camembert and fig jam for someone who's on a low-wheat diet surprised.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 18
Quote:
Originally Posted by ordo View Post

Nice recipes. 

 

Hundreds of possibilities. Chutneys, desserts, fillings, appetizers.
I made an ossobucco stew with butter sauté figs with anise seeds:
 

 

 

DUDE!

 

you plated rice with a martini glass didn't you?!

 

Awesome!....

 

 

 

PS- oh and all they said... yup!   Good stuff!

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #12 of 18

I occasionally do a pork filet stuffed with figs, onions and pine nuts.

post #13 of 18

What if we add chopped figs to duxelles?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #14 of 18
Quote:
Originally Posted by MichaelGA View Post

DUDE!

 

you plated rice with a martini glass didn't you?!

 

Awesome!....

 

 

 

PS- oh and all they said... yup!   Good stuff!

 

Ha, ha! It's a tit champagne glass! You know, Marie Antoinette, or Pompadour, etc. I was just about to put a nipple up there but didn't not to be banned from the forum!

A Martini glass is such a good idea. Its a perfect cone. Very mistic.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #15 of 18
Quote:
Originally Posted by ordo View Post

I was just about to put a nipple up there but didn't not to be banned from the forum!

Why would you be banned for posting a picture of food? → http://zesterdaily.com/cooking/italian-cow-teat/

post #16 of 18
Quote:
Originally Posted by ordo View Post

 

Ha, ha! It's a tit champagne glass! You know, Marie Antoinette, or Pompadour, etc. I was just about to put a nipple up there but didn't not to be banned from the forum!

A Martini glass is such a good idea. Its a perfect cone. Very mistic.

Ah - I stand corrected.  I guess that's why i'm not a bar-tender.   

 

I'll have to find a proper martini glass and give it a try.

 

I remember a Thai place that had a three sided pyramid form that I had to use once.

What a pain in the ass... it was stainless steel and you had to be very careful or it would stick and you got to start the plate over.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #17 of 18

I adore fresh, ripe figs. In an ideal world I reckon you should first. Find a wine to pair with them and order in a gd supply. Roast half of them with goats cheese and parma ham drizzled with olive oil and Greek honey. Serve the rest as they are and invite folk round to share. MMMMMM

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #18 of 18

Oh and I forgot, one of my favorite salads is made with figs.  Wash them well and quarter.  Mix with chunks of feta, freshly chopped mint, pepper and lemon/balsamic/olive oil dressing.  You can get rid of a lot of figs this way for a party.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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