Food

[Henry Krinkle]

Mmm... Figs are wonderful in savory dishes. We have a black mission fig tree, which gives us quite a bit of fruit twice a year, late spring and early autumn. One favorite (Moroccan as you mention) is chicken or lamb tagine with figs and salted lemons.

Once again, jealous. Mmm... the tagines sound divine.

[Henry Krinkle]

Mmm... Figs are wonderful in savory dishes. We have a black mission fig tree, which gives us quite a bit of fruit twice a year, late spring and early autumn. One favorite (Moroccan as you mention) is chicken or lamb tagine with figs and salted lemons.

We're doing a whole roast duck tonight. Fig and rosemary, same pairing as the bread. Roast the duck/ render the fat. Roast potatoes in the fat while finishing the duck and then roast the figs while the duck rests. Not healthy by any stretch, but should be pretty tasty. We've got some nice pinot noir kicking around too.

[geoffbot]

I didn't use any grapes, but I am guessing that if you are skeptical of barely sweet figs, you just hate sweet bread? Chelsea buns and all that? If that's correct, I am with you for Chelsea buns, donuts, things like that. This however, especially with the rosemary is barely sweet. Really light and delicious. Both blue cheese and/or serrano ham would be fantastic. In fact I'll finish it toasted that way tomorrow.

Hot cross buns are good. But I don't think of them as bread, I dunno. Bread for me isn't a desert.

[Henry Krinkle]

Hot cross buns are good. But I don't think of them as bread, I dunno. Bread for me isn't a desert.

This is not dessert bread. There is no sugar in the dough, so significantly less sweet than a hot cross bun plus, in my case, the added savoury-ness of rosemary. I think it also has a better crumb/ texture from the lack of sugar and the sourish biga. Quite lovely, really. Much better than I thought.

[geoffbot]

Good!

[skywatch]

Sautéed farm raised trout on garden asparagus and broccoli, with some roasted yams. Very satisfying. I sauté the fish with garlic, olive oil and dry vermouth, letting it brown for a minute then adding the vermouth to steam the top (lid on.) It's our very brief asparagus season. We have had a portion of the garden dedicated to asparagus for ten years, and we only get maybe a dozen spears every spring. It's a fool's errand. But those sprigs... so special. Likewise with broccoli. We don't get much, but it's fresh and sweet.

[Henry Krinkle]

I like that. I might stop at the trout, asparagus and broccolini, but no complaints about the yams.

[Henry Krinkle]

We regularly make a pretty standard Filipino chicken adobo, but Mrs. K came across this variant from south of Manila the other day. Pork and pineapple two ways: cooked and pureed and slow cooked with the pork as well as caramelized and served on top. Served on cabbage rice. Really delicious.

[Mediocre]

[Mediocre]