Friday, September 23, 2011

Fig and Thyme Jam Recipe!

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Found this super easy tasty recipe for Fig Jam in Bon Appetit magazine this month. I definitely preferred the taste more the day after it was jarred and refrigerated. And the original recipe used black mission figs I believe, but I had green ones so I used those.

Put 1/2 cup honey or sorghum syrup in a medium sauce pan and bring to a simmer.
Add 1tsp orange zest, 2 whole sprigs of thyme, and a pinch of salt.
Stir and continue to simmer for a minute.
Add 1lb of stemmed and quartered fresh figs (any type will do).
Simmer for 5-10 minutes depending on the softness of the figs
and that they retain their shape.

Let cool and put in a storage container or jar into the fridge.  VOILA!

I had mine on toast with peanut butter this morning, it was sooo tasty!  I loved
the savory accents from the thyme and earthy sweetness.

green figs
figs and orange zest

Sunday, September 18, 2011

More Macrina Bakery Food Porn!

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Just posting some delicious looking lunch I had the other day with my friend David and Macrina Bakery.  You can add it to the ever-growing list of ridiculously tasty food I've had there.  The top photo is a roasted eggplant ravioli with roasted red peppers, goat cheese, spinach and pesto. I will say that this time, I wasn't digging the cheese on my crostini (bottom photo) as much as I would have liked some of David's ricotta that he had on his ravioli.  It was sort of tasteless and the texture seemed off...But the other ingredients of roasted heirloom tomatoes, roasted corn, ham, roasted mushrooms and leeks made up for it, hehe.

Eggplant ravioli
Crostini at Macrina Bakery

Friday, September 9, 2011

Delicious Dragonfruit!

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Found a lovely dragon fruit at our local organic market the other day and thought it might make a good photographic subject! Cutting it open, I was filled with awe at how incredibly bright the pink hues were inside. It had a mild sweet flavor unlike anything I can really describe...perhaps with hints of vanilla taste and a honeydew creamy texture. There are other varieties with white flesh, so I was unsure what type I bought.  There are many kinds all over the world and have different names based on their flavors which can range from sweet to more tart. Just reading it's Wikipedia page, you realize what an amazing fruit this really is.

Dragonfruit Mosaic

1. dragon fruit macro 1, 2. dragon fruit macro 7, 3. dragon fruit macro 11, 4. dragon fruit macro 13

Thursday, September 1, 2011

My first pie!

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Believe it or not, I have never baked a pie.  Okay maybe once with my mum decades ago.  I mean you guys know me:  I don't do pies.  But I've had these frozen cherries in my freezer since I did those chocolate cherry cupcakes back in March and decided to try my hand at making a pie. I used this perfect pie crust recipe that my mother in-law uses that has one of the most strangest ingredients: Vodka!  The dough when out of the food processor is quite sticky and wet, as it's meant to be, and because I placed it in the refrigerator overnight it was very hard the next day.  I let it sit out on the counter for about 15-25 minutes and proceeded to roll out the dough with the generous 1/2 cup of flour the recipe recommends.  Oh my garsh, rolling out dough is hard!  Especially when it's super stiff and cold.  I kept reconnecting the edges that were splitting and thought for sure I had over worked the dough.  I even started over, re-balled it, rolled it, and just continued with the recipe. Lo'n' behold, the pie came out pretty damn good! The crust was super flaky and delicious, so obviously me touching it a lot during prep didn't hurt it.  This is a fail proof dough me thinks!  I will definitely be doing the apple pie next time and practice my dough fluting!  For the cherry pie recipe, I should state that using the 1.5 cups of sugar was waaaay too sweet, so I added more cherries and corn starch and cooked them down again, and let them cool completely.  Then when scooping into my pie crust, I used a slotted spoon so that I drained some of the liquid too...I guess I didn't use enough corn starch, but I prefer not to because it can taste pretty fake and globby if overused.  And for the cooking time instructions I used them from the pie crust recipe.

So yea, I've been eating cherry pie all week for breakfast and you should too!  ENJOY!

my first pie
my first pie
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