Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Sunday, August 22, 2010

Black Figs, Etcetera

I have wanted to prepare figs since I first had them about four months ago. A friend of mine had plucked them fresh from her mother's yard. The green, tear-shaped fruit felt full in my mouth. I couldn't believe I had never had them before.

So, when I found a container tonight at Trader Joe's I immediately snatched it up!

I boiled some mirin in a pot with a pinch of salt and reduced it about 1/4 before adding the cut figs for about two to three minutes. I then removed them and added the tiniest pinch of sugar to each before letting them cool in the fridge.

Dinner was quite simple. I prepared a salad, focusing more on the presentation than the ingredients, along with filet mignon with lemon dripped broccoli and two types of mushrooms -- oyster and portobella. The mushrooms were gently sauteed in olive oil. Toward the end, I added a slight bit of fresh garlic and tapa marinade for the finish.

Then came the dessert!

I am usually not fanatic about dessert. I don't care much for sweets, actually. I much prefer salt -- so I tend to go with cheese for my after dinner treat.

For the finish, I crumbled a bit of goat cheese over the figs and gave Nancy some chocolate. It was a very round meal, but I found that adding blue cheese to the figs created a much more substantial flavor. The goat cheese was wonderful, but it had nearly the same consistency as the fig. The blue cheese and its more meaty texture and sharpness added a greatness to the figs that I had not expected. Luscious. 


  1. I had figs in a dish with scallops back in March and I was surprised how much I love them. When I thought figs I thought of Fig Newtons, which I HATE! Fresh figs are entirely different!

    Are figs in season? My cooking mags are full of recipes for them and I've even seen them available in bulk at Costco. I just don't know what to do with them.

  2. I've only recently developed a fondness for figs. The only ones I can get at Safeway are dried (except for a brief time when they are in season, and I'm not even sure when that is). Oh, for a Trader Joe's! I'm with you when it comes to desserts, rarely eat them. Your figs are beautiful, as is the salad.


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