Thursday, October 23, 2014

Stuffed Figs with Lavender Honey

These looked so beautiful in Farm to Fork. When figs were in season, I dove at the chance to try this amazing recipe.

Did I mention I'd never had a fig before?
So yeah, when I was delicately and carefully piping the stuffing, I had no idea what they would taste like.

I took one bite and loved the filling, hated the fig.
Turns out I'm not a fig-person. 
My family on the other hand... loved every single one.

"Heros" David Bowie


  • 4 tbsp honey
  • 2 tbsp dried lavender flowers
  • 2 oz creamy blue cheese
  • 1/2 cup mascarpone cheese
  • 12 fresh firm-ripe Black Mission figs, stem ends trimmed


Combine the honey and the 2 tbsp lavender flowers in a small saucepan, and warm over low heat. Remove from the heat and steep the lavender in the honey for at least 10 minutes. Strain the honey into a small bowl and discard the solids.

In a small bowl, combine the blue cheese with the mascarpone and half of the lavender honey. Stir until almost smooth (it is okay if it is slightly chunky.) Place the blue cheese mixture in a pastry bag fitted with a plain tip, and set it aside until ready to serve (Refrigerate the bag briefly if the mixture becomes too soft.)

Using a paring knife, cut downward lengthwise into each fig as if you were preparing to cut he fig in half, but cut only about halfway through the fig. Turn the fig 90 degrees and make a second cut perpendicular to the first in the same manner using your fingers, gently pry open the top portions of the fig to create space for the cheese mixture. Pipe the blue cheese mixture into the figs. Arrange the figs on a serving plate, and garnish them with lavender flowers. Drizzle the figs with the remaining lavender honey, and serve at room temperature. 

Tomato, Zucchini, and Leek Galette with Garlic Goat Cheese

I have a confession. I don't like tomatoes or zucchini. I know. But I loved this galette.
The zucchini and tomatoes are matched perfectly with the leeks and garlic 

"Rather Be" Clean Bandit
Adapted from Farm to Fork


  • 1 sheet frozen puff pastry, thawed
  • 3 tbsp olive oil
  • 2 cups thinly sliced well-washed leeks (white part only)
  • 1 pound medium heirloom tomatoes, stem ends trimmed
  • 8 oz zucchini, ends trimmed
  • 5 tbsp extra virgin olive oil 
  • 5 oz goat cheese
  • 1 tsp fresh thyme leaves
  • 2 heads garlic
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 2 tbsp thinly sliced fresh basil leaves


On a lightly floured surface, roll out the puff pastry dough to the 1/16th inch thickness. Cut out a 12 inch round. anPlace it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour. 
Preheat the oven to 450 degrees Fahrenheit.

Heat the olive oil in a 10 inch saute pan over medium to medium-low heat. Add the leeks, 1/2 tsp salt, and t1/8 tsp white pepper. Cook, stirring as needed, until the leeks have softened, 5 to 7 minutes.Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to assemble the galette.
Slice the tomatoes into 1/4 inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with 1/4 tsp salt, and set aside to drain for 10 minutes.
Meanwhile,slice the zucchini to 1/8 inch thick rounds. In a small bowl, mix the zucchini slices with 1 tbsp of the olive oil, 1/4 tsp of salt, and 1/8 tsp of white pepper. Set aside

In a medium-sized bowl, combine the goat cheese, thyme, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 2 tbsp of extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform.
Remove the baking sheet from the freezer and spread the goat cheese mixture evenly over the dough, leaving a 1 inch border around the edge. Spread the sautéed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border o the pastry up and over the edge of the tomatoes. Bake the galette or 20 minutes or until the crust is golden and puffed
Remove the galette from the oven, and sprinkle the fresh basil over the top and drizzle with the remaining 2 tbsp olive oil. Set aside for 15 minutes before slicing and serving.

Fried Okra with Creamy Buttermilk Dip

This breading is so good! If you don't have okra, fry anything in this! 
If you've never had okra, which can be a slimy, seedy, disgusting vegetable, this is the perfect introduction. Just ignore how unhealthy it is and enjoy the flavor with the crunch.

"Could Be Another Change" The Samples
Adapted from Farm to Fork


  • vegetable oil
  • 1 cup buttermilk
  • 1 egg 
  • 2 tbsp hot sauce
  • 1 cup all-purpose flour 
  • 1 cup yellow cornmeal
  • 2 tsp cayenne pepper
  • 2 tsp granulated garlic
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 pounds okra, sliced into 1/2 inch thick rounds (about 4 cups)
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp cayenne pepper
  • 1 tsp minced garlic
  • 1tbsp chopped fresh chives


Heat the oil in a deep-fryer to 360 degrees Fahrenheit
In a small bowl, whisk the buttermilk, egg and hot sauce to combine. In a second bowl, combine the flour, cornmeal, cayenne, granulated garlic, the 1 tbsp salt, and the black pepper.
Working in batches, dredge the okra first in the buttermilk mixture, allowing excess to drip off, then in the flour mixture. Shake to remove any extra breading.
Fry the okra in batches, in the hot oil, turning as necessary, until lightly golden, about 5 minutes. Transfer the fried okra to paper towels to drain, and sason lightly with salt.
Serve the okra hot, with Creamy Buttermilk Dip (directions follow) on the side

Combine the buttermilk, mayonnaise, sour cream, cayenne, garlic, and chives in a small bowl, and stir to mix well. Add salt to taste Serve immediately or cover and refrigerate until ready to serve (up to 1 day in advance)


 I'd been meaning to make tiramisu for a while now.
 There is something just so elegant about this somewhat simple dessert.
I used the Pioneer Woman's recipe, which isn't the most authentic, but it certainly was delicious!

Ginger Rodgers and Fred Astaire "Let's Call the Whole Thing Off"
(mainly for the skating)
  • 5 whole Egg Yolks
  • 1/4 cup Plus 4 Tablespoons Sugar, Divided
  • 3/4 cups Kahlua
  • 1 cup Whipping (heavy) Cream
  • 1 pound Mascarpone Cheese, Softened (Room Temperature) (or substitute cream cheese or yogurt) 
  • 1-1/2 cup Brewed Espresso Or VERY Strong Coffee
  • 1 Tablespoon Vanilla
  • 1 package (7 Oz.) Ladyfingers
  •  Cocoa Powder, For Dusting


In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (Do-it-yourself double boiler!)
Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick. Cover with plastic wrap and refrigerate until cool.
Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Measure 1 ½ cups brewed espresso. Add remaining Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine). Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semi sweet chocolate. Repeat the process two more times.
Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.

Seared Teriaki Salmon

Alright, senior year! It's been a bit hectic, so that's why I haven't posted in over a month. I haven't had time for cooking, much less blogging. But since I have a three day weekend, I'm almost done with my college apps for November 1st, and the cross country season is now over (*sob*), I'm trying to get back into the swing of things.

Also, I went to Moosewood a couple of weekends ago when I went to visit my brother in Ithaca, New York, and I had some of the best salmon I've ever had. (Marinated in coconut milk and topped with cashews and shredded coconut leaving it melt-in-your-mouth tenderness- need I say more?) This salmon now seems a little dull in comparison.

If you haven't had life-changing fish for dinner recently, this salmon is fabulous. And it's ridiculously easy to make.
"Shake It Off" Taylor Swift (Yes, I know, but it's been stuck in my head for a week)


  • salmon
  • teriaki sauce


Heat saute pan on high heat and add 1 tbsp of teriaki sauce. When the sauce begins to boil, place fish, skin side up, onto the pan and sear until the edge is browned. Flip and cook until the fish is cooked through.