Skip to main content


Showing posts from September, 2011

Roasted Figs and Prosciutto - Ina Garten

Figs + Prosciutto = 2 of my favorite things!  This recipe from Ina Garten is a simple way to combine two delicious ingredients into one scrumptious appetizer.  If you haven't picked up a copy yet, Ina's latest cookbook - How Easy is That? - has quickly made its way to the top of my go-to list of cookbooks.  Ina's dishes always inspire me! Good quality ingredients really make the difference in this recipe.  I paired Black Mission figs with good quality prosciutto, and fresh honey made in my area...Delish! Every time I eat prosciutto, I can't help but think of our time spent in Italy a few years ago.  The prosciutto here in the USA just doesn't compare to the real thing...The prosciutto in Italy is the stuff dreams are made of!  I always try to purchase freshly sliced prosciutto whenever I can... The Fresh Market sells it here in Birmingham.   In addition, good figs can be VERY difficult to find....even when they are in season.  To remedy this, I'm still

Quick, Homemade Pickles - So Delicious!

Who knew homemade pickles were SO easy??  I can't believe I haven't made these before now!  The other day, I was watching Kelsey Nixon's show on the Cooking Channel.  She started making homemade pickles and was describing how incredibly easy it is.  She also said that once you've tasted a homemade pickle, you'll never want to buy the store-bought variety again...They just don't compare! Boy, was she right!  Brad and I made turkey burgers over the Labor Day weekend, so homemade pickles were the perfect way to use the kirby cucumbers that I had on-hand.  I looked up Kelsey's RECIPE , but I didn't have all of the ingredients that she called for.  After a little more searching, I found a recipe from Rachael Ray that had great reviews.  It was easy, quick (only takes 15 minutes!), and I had everything I needed. This recipe only takes a few minutes to put together, and it sure is delicious!  These pickles are flavored with fresh garlic, mustard seeds, a

Fresh Fig Tart with Cardamom Pastry Cream & Almond Crust

Friends, my obsession with fresh figs continues.  I think David Tanis says it best in this excerpt from A Platter of Figs and Other Recipes : "The platter of figs perfectly illustrates the idea of eating with the seasons.  Fresh figs are available for only a few weeks in the summer.  The first figs are in June, but June figs usually pale in comparison with the late-summer crop, which benefits from warm August days.  As with good tomatoes, you wait all year for the best figs to arrive.  The reward is heavy, juicy fruit with oozing centers - sweet figs to swoon for.  Above all, the platter of figs is a metaphor for the food I like... Fresh ripe figs are voluptuous and generous, luxurious and fleeting.  And beautiful ." This week, I was able to get my hands on some of those "sweet figs to swoon for" from the late-summer crop.  My first priority was making another batch of Cinnamon-Fig Jam .  This jam is addictive...seriously.  It's great on a cracker with brie