Pardon the repost……

 

We’re going on a  bit of a hiatus for the next few weeks while we’re having some work done on the house. If everything works out with the renovations we should be back to posting mid-October. This week I’m reposting my quick and easy recipe for a Fig Galette, You can check out the original post here.

Mission Fig Galette

We’re fortunate to share a garden with our neighbors. We have herbs, tomatoes, artichokes, lemons and a couple of fig trees. The first crop of figs provided the filling for a nice galette.  Galettes are easy desserts, think of them as a pie or tart, but you don’t need a pie plate or a tart pan. You can also use store bought pie crust or use your favorite crust recipe.

Filling

3-4 Ripe figs cut into quarters

1 9″ pie crust*

½ cup orange marmalade

1 TBS milk or cream

sanding sugar

pinch of salt

Roll out pie dough (or store bought crust) to approximately 9″ in diameter and ⅛” thick. Spread 2TBS of marmalade over the crust leaving a 1″ border all around. Place in the middle of the pie crust in a spoke like pattern and brush with the remainder of the marmalade. You should have a about a 2″ border all the way around. Fold the crust over onto the figs.

Brush the crust with milk and dust with sugar. Bake at 350F for 25″ or until the crust is golden brown.

*Pie Crust

    2 ½ cups sifted all purpose flour
    ½ cup sugar
    ¼ tsp salt
    1 cup iced water
    1 ¾ sticks chilled and cubed butter
    the zest of 1 lemon
    ¼ cup chilled and cubed vegetable shorting vegetable shortening

Combine the flour, salt, butter, sugar, lemon zest and shortening in a food processor with the chopping attachment. Pulse until the mixture looks like fine sand. Slowly add the ice water 1 tablespoon at a time and pulse keep adding water until the dough starts to form pea sized balls. Test the dough by trying to form a ball, if the ball holds together, pour the mixture out on to the work services and knead together into a disk. Wrap the disk in wax paper and a zip top bag and store in the fridge for about an hour to chill. Roll the dough out onto a floured surface to about ¼ inch thick. Cut out into whatever shape you like. The dough recipe should be enough to make 8 3″ hand pies.

 

 

And still more figs……

Fig ice pops

We’re still buried under a pile of figs here at the ol’ homestead and I’ll admit I’m a little (a lot) tired of them. That being said, this weeks recipe is super simple and takes maybe 5 minutes to put together and doesn’t require a lot of ingredients. Which is exactly what my tired brain and body need after a super exhausting week at work. So I’ll get right too it.

Fig and Brown Sugar Ice Pops

  • 5-10 ripe figs, cut into 1/4 ” wide sliced
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1 can coconut milk

Soak ice pop sticks in water and set aside. Add a couple of slices of fig to each ice pop mold and set mold aside. Place all the remaining ingredients into a blender and and blend for about 30 seconds until all the ingredients are well combined. Pour mixture into ice pop molds insert soaked sticks, seal molds and place in freezer for at least 6 hours to set. Enjoy.

See, I told you it was easy and quick.

Getting Toasted

 

Avocado Toast..BLTA Edition

I love going out to brunch like anyone else and there’s some really great (and overly popular) brunch spots within walking distance of our house. But what I don’t like is the often long wait for these very popular (crowded and busy) brunch spots. So that’s where having an arsenal of quick and easy to prepare brunch worthy recipes comes in. So this week’s post is exactly that, a few quick and easy recipes for dressing up toast. A good toast needs a solid foundation and I’m partial to sourdough for toast and there’s an added benefit that sourdough is Low FODMAP diet friendly. But you can use whichever bread like base you’d like.

Avocado Toast

First up is that brunch mainstay, Avocado Toast in this case, the Bacon Lettuce Tomato and Avocado edition.

Freshly picked tomatoes, micro greens and crumbled bacon dress up this avacado toast

For my version, I coat sourdough bread in bacon grease and toast on a griddle until golden brown on each side. In a small bowl, I mash 1 avocado with salt, pepper, 1 tablespoon of freshly squeezed lemon juice and 1 teaspoon of mayonaise together. Feel free to add any herbs that you like then top with micro greens which is acting as the lettuce in this case, fresh tomatoes and crumbled bacon and season with salt and pepper. It’s that easy.

Fig Toast

Our next toast features figs which are just starting to come into to season here. We had a decent amount of rain and expect another bumper crop of figs from the two trees out back. So this will come in handy to highlight the figs as well as use them up.

For fig toast, mash 8 ounces of goat cheese with 2 tablespoons of honey and a pinch of salt and pepper. Spread on toasted bread and top with quartered figs, top with a drizzle of honey and crumbled blue cheese. Place under the broiler until the blue cheese and figs start to brown. To take this over to the savory side, add candied bacon and caramelized onions. This would be good on soda bread or a cinnamon raisin form.

The next few recipes use whipped feta which is a great salty tangy alternative to cream cheese or goat cheese.

Whipped Feta

  • 8 oz of crumbled feta
  • salt and pepper to taste
  • 6 oz of mascarpone cheese

Toss all the ingredients into the bowl of a food processor and whip until smooth. This takes about 2-3 minutes.

Pastrami Smoked Salmon with Whipped Salmon

We recently discovered that our local Trader Joe’s has pastrami style smoked salmon and it’s really good. They also have a really good gluten free everything bagel. Whipped Feta and micro-greens make a great accompaniment to the salmon and bagel.

Tomato and Whipped Feta Toast

Tomato and Whipped Feta Toast is as simple as it sounds, its just really fresh tomatoes on top of whipped feta. A finish of a really good olive oil and a pinch of salt and pepper will bring out the sweet brightness of the tomatoes. This is a great way to really show off homegrown tomatoes.

Roasted Corn Cucumber Tomato Salad with Whipped Feta Toast

Roasted Corn Tomato and Cucumber Salad

  • 2 cups of fresh corn kernels
  • 2 medium sized tomatoes seeded and cut into cubes
  • 1 medium sized English Cucumber
  • 1 Tablespoon of fresh dill, chopped
  • 2 Tablespoons flat leaf parsely (Italian Parsley) finely chopped
  • Juice of 1 lemon
  • 2 Tablespoon Olive Oil divided
  • salt and pepper to taste

Spread out the kernels of corn on a baking sheet lined with aluminum foil. Toss with 1 tablespoon olive oil and salt and pepper. Roast in an oven preheated to 425F until kernels start to brown and blacken, stirring occasionally to prevent sticking. Allow the cool to room temperature. In a large bowl combine, corn, tomatoes, cucumbers, and herbs and dress with the remaining olive oil, salt and pepper.

The toast part is dead simple, just spread whipped feta on the toasted bread of your choice and top with the salad.

That’s it. All are super easy, flavorful and seasonal.