38 Power Foods, Week 28 -- Almonds -- Pear-Almond Crostata

I had parents who were full of quirky sayings.  My dad, being from the south, often said, "If I could only eat one food on earth, I would choose peanuts."  (If he'd been from Minnesota, he would have needed to say walnuts.) Another day he'd put milk in that exalted position, but it was always one or the other.  In other words, if you had to go on a long hike or be out on the lake fishing for a long time, bring nuts.  You'd be happy-crunchy and, while he never mentioned it, you'd be full from the fiber and not be hungry for a long time given the protein and fat content of nuts.

My kids once had a doctor who, beside being a wonderful human being and just as good of a doctor, invited us in to his office each visit.  He'd turn around and sit and chat a minute or two before getting down to business.  Once in a while, he'd say, "I haven't had lunch yet; let me get something to eat while we visit."  Out of his drawer would come a big bag of plain almonds.  He'd pour a handful or two out for himself and offer the bag to us.  "Best lunch available in a drawer," was his line.  He'd chomp several before saying, "All right, I'm ok now; I was starved."

Figs, Figs, Figs or Bring me some figgy what?

  Bring me some figgy.... oh, just bring me some grilled figs.  With blue cheese and thyme.
                                           

I missed you, blog.  Travel.  Work.  Kitten-sitting.  Cooking for folks.  Uh, writing for other websites (sorry.)

But I'm back.  And I'm back with figs.  If you haven't grabbed fresh figs yet this season, the season is, my friends, waning.  (If it were early in fig season, would we say the season was waxing?)  Cheap?  OH NO.  Guess not.  So you better make the most of every biteful and not let one single one get too mushy to eat.

My little pint made it through two courses and I'll share them with you.  After I tell you that I ate figs at Tyler Florence's new restaurant, Wayfare Tavern, in San Francisco last Friday at lunch.  (Along with halibut and berry pound cake served with cabernet sorbet.) Of course, figs are a bit more available in California (just a tad) and Tyler had featured them as a starter with burrata cheese, onions and honey.  Were they good? Yes.  But why not save that buck (a little more than a buck to get to SF) and do something sweet at home?

Did we see Tyler? Yes!!!  Really.  What a day.  (Other spots we ate and loved in SF:  Scala Bistro-dinner and breakfast-wow; Cliff House --lunch at the bistro; dinner in the dr-best view in town!--a whole local sole-so fresh and perfectly fileted by the waiter at table; Tea House at the Japanese Tea Garden in Golden Gate Park; AT&T Park--what beats a beer and a dog?)

Anyway, back to our (your) figs.  I grew up eating fig preserves or stewed figs my mom put up in the summer.  I can't figure out where she got figs, but get them she did.  And how did we eat them?  In a little bowl to the side of a nice, big breakfast or right on top of a big plate of buttered biscuits that often were piled high with...sour cream. 

Nowadays, I often have dried figs with cheese in the winter.  Or I poach them in a little wine and serve them with honey and goat's cheese or mascarpone or...blue cheese.  I have a youza youza recipe with puff pastry, reconstituted figs and blue cheese that is a slamdunk dessert with port in the winter.  But today.  This weekend.  It's fresh figs in Colorado.  Get yours today.  Eat them plain.   Split them with a little knife and take off the stem or just eat them whole while holding the stem.  Or, you can do what I did:

Recipe 1:  Figs on the Grill   2 servings

1/2 pint fresh figs
2 ounces blue cheese (I like Maytag for this, but any blue would be fine.)  cut into pieces 1/4x1" or so

2-3 T honey

2t fresh thyme leaves (or 1/2 tsp dried)

1/2t freshly ground black pepper

Heat grill, indoors or out, to medium-high temperature.  Slice figs in half and place cut side down on grill.  Let cook about 2-3 minutes until golden and sizzling with grill marks. 

 Turn over and let cook about 1 minute.  Place a tiny piece of blue cheese on each fig half right in the middle of the fig, pressing down a little to make sure the cheese stays put. 

 Cook until cheese is softened and just barely getting gooey.  Remove figs from grill, using tongs,  and divide between two plates.  Drizzle with honey and dust with thyme and a little black pepper on each.

Drink?  Ruby port. 

Fig "recipe" #2  Oatmeal with Fresh Figs and Almonds

Make your favorite oatmeal exactly as you like it.  While it cooks, slice some fresh figs into 1/4" slices and toast 1/4 c sliced almonds.  When the oatmeal is done, sprinkle each serving with Vietnamese cinnamon and about 1T brown sugar.   Add some sliced figs on top and shower with toasted almonds.  Add about 1/3 c hot milk and chow down your goodferya breakfast.  Ahhhhhhh...perfect.

Drink?  Coffee, I'd guess.

Two-Dog Kitchen + 1 Kitten... and Around the Hood

Skippy Jon Jones is visiting Aunt Alyce and Uncle Dave for a few days while Mom goes to the mountains.

A few bloody clawmarks.

A little cat litter eating by the dogs.

A little catfood eating by the dogs.

Much general merriment.

Love. 

Mostly.

We're thinking Skippito.

The fam in San Fran

Check out all the pics on my fb page

Rhyan brings dad for a hamburger and rootbeer float lunch on Saturday.

We still have to watch "The Incredibles"

Grandma never tires of it.  Well, not too much.

Sing a new song; eat a new fig,

Alyce