Recipes for Sausage and Lentils with Spiced Figs & Crostini with Gorgonzola and Spiced Figs

It’s nearly August and the peas are just coming into bloom. Usually, we’d've been eating them for weeks, but this year the weather has been unseasonably cold and rainy. The local newspaper is referring to it as “the so-called summer of ‘08.”

Blame it on La Niña. When the ocean off Peru is 2 to 4 degrees lower than normal, as it has been this year, the “La Niña” weather pattern brings cool weather to Alaska.

Most food sold here comes from “outside,” the Alaska word for the world beyond our state. Walking through supermarket produce sections, full to the gunnels with summer fruits and vegetables, it’s clear that outsiders are enjoying summer weather.

Last week Costco had pallet-loads of fresh fruit from California, including the first figs of the season to arrive in Alaska. I’m a sucker for figs, and these were in perfect condition.

We ate them plain, stuffed with cheese, and wrapped in prosciutto. But with the final six figs, in honor of our “so-called summer,” I wanted to make something warming.

Time to pull out one of the recipes on my “must try someday” list: Sausages and Lentils with Spiced Figs from Diana Henry’s book Crazy Water, Pickled Lemons.

The combination of sausages, lentils, and spiced figs was wonderful. Even my husband, who typically doesn’t like fruit and meat together, thought the figs added terrific flavor to the dish. It was one of those meals where I actively enjoyed every bite.

The recipe made more figs than we could eat in one meal. The leftovers were a fortuitous kitchen bonus that I used to make Crostini with Gorgonzola and Spiced Figs.

The piquant flavor of blue cheese blended seamlessly with the spiced figs. It was so good I want always to keep a jar of spiced figs in the refrigerator for quick and easy last-minute appetizers. Each bite was a flavor revelation.

Sausages and Lentils with Spiced Figs
Serves 4
Adapted from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa by Diana Henry (Mitchell Beazley 2002)
Spiced figs enhance the flavors of earthy lentils and succulent sausage. Be sure to serve the figs in a bowl on the side, so diners can eat as many or as few as they like. Although I modified Diana’s sausage and lentil recipe for our palates (the below recipe is as modified), I followed her directions for the spiced figs. They were delicious, though next time I’ll simplify the recipe by using equal quantities of red and balsamic vinegars; sherry vinegar’s flavor is lost in the mix. Not all figs need to be peeled; I peel only when the fig skins are beat-up or unusually thick.

Spiced Figs:
12 – 15 fresh figs
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1/2 cup sugar
1 cinnamon stick

Sausages and Lentils:
3 pieces thick-cut bacon
4 bratwurst or other fresh pork sausages
2 cups diced onions (1/2” dice)
1/2 cup diced carrots (1/4” dice)
Salt
Freshly ground black pepper
1 cup small lentils, such as Puy or beluga
1 Tbsp. minced fresh garlic
1 Tbsp. minced fresh rosemary
1 cup white wine
3 - 4 cups chicken stock

Make the Spiced Figs: Peel the figs, if necessary, and cut them in half. Mix the vinegars, sugar, and cinnamon stick in a saucepan and bring to a boil. Turn the heat to medium-low and simmer for 5 minutes. Add the figs, cut side down and simmer for 5 minutes. Turn off the heat, turn the figs over, and let them cool in the saucepan.

Make the Sausages and Lentils: Cut the bacon into thin, cross-cut strips. In a large pot, cook the bacon until it’s crispy. Remove the bacon pieces with a slotted spoon and let drain on paper towels. Brown the sausages on all sides (there’s no need to cook them through) and remove to a plate.

In the same pan, sauté the onions and carrots, lightly seasoned with salt and freshly ground black pepper, in the bacon fat, being sure to scrape up any browned bits from the bottom of the pan. When the onions soften and start to turn golden, stir in the lentils, garlic, and rosemary and cook for 1 minute. Add the wine, 3 cups chicken stock, bacon, sausages, salt and freshly ground black pepper, and bring to a boil. Turn down the heat to medium-low and simmer for 30 – 45 minutes or until the lentils are tender but not mushy. If the lentils dry out as they cook, add the remaining stock. When the lentils are done, taste and add salt or freshly ground black pepper, as needed.

Serve immediately with the spiced figs in a bowl on the side.

Crostini with Gorgonzola and Spiced Figs
If you keep spiced figs as a refrigerator staple, this appetizer can be quickly put together for 2 or 20.

Thinly sliced artisan-style bread
Gorgonzola or other blue cheese
Spiced figs (see above recipe)

Lightly toast the bread and cut into 2" pieces. Spread it with gorgonzola. Top with a piece of spiced fig.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my entry for My Legume Love Affair: Second Helping, an event created and hosted by Susan from The Well-Seasoned Cook. The deadline for legume entries is August 24.

Summer Doldrums with Recipe for Three Bean and Macaroni Salad with Green Olive Dressing (Φασόλια Σαλάτα με Μακαρονάκι Κοφτό και Πράσινες Ελιές)

I could come up with a million reasons why I haven’t been blogging. My computer died. Presidential politics captured my attention. Microsoft Vista is the spawn of hell.

All the excuses are true, but the real reason for my absence is that it’s summer in Alaska. The days are long, the garden is gorgeous, and I’m feeling lazy.

The worst part of not blogging is the resulting guilt keeps me from reading my friends’ blogs. Irrational? Definitely. When I was a kid I had to clean my room before I could go out with friends; I learned early that prevarication and deprivation go hand in hand. Now, my need to read favorite blogs has forced me back to the computer.

I'm also backlogged with recipes to write about. Naturally, since I have a giant backlog, I’m ignoring it and writing about the amazing bean and pasta salad I made two days ago.

Generally speaking, I hate pasta salads and think green olives are disgusting. I started making Three Bean and Macaroni Salad solely as a treat for my husband, planning not to eat any of it. But when I tasted the salad for seasoning, I loved it immediately. The dressing is uniquely tangy and delicious, while the beans and pasta balance the dressing’s strong flavors.

Summer Morsels

Our garden greens are growing like crazy and we’ve been enjoying their fresh flavors. I recently made Plasto, a Greek greens pie with cornbread crust, and enjoyed every bite. If you’re looking for an interesting greens recipe, I highly recommend it.

The salmon run has started and we’ve started restocking our freezer. Dukkah, an Egyptian spice mix, is great sprinkled over hot-off-the-grill salmon. I also use Dukkah to perk up salmon salad: crumble leftover salmon and mix it with minced onions, minced celery, minced garlic, a little mayonnaise, and a healthy dose of Dukkah. Delicious.

This weekend Costco was selling flats of perfectly ripe figs. Yesterday I quartered and wrapped them in prosciutto for a quick, easy, and addictively good appetizer. If I were alone, I’d have it for dinner.

Three-Bean and Macaroni Salad with Green Olive Dressing (Φασόλια Σαλάτα με Μακαρονάκι Κοφτό και Πράσινες Ελιές)
Serves 12
Adapted from Pasta & Co. By Request by Marcella Rosene (Sasquatch Books 1991)
A 10-ounce jar of green olives stuffed with jalapeños has about 25 olives in it. Since the salad is dressed with olive oil rather than mayonnaise, it’s a great salad for bringing to summer potlucks.

1/2 cup dry flageolet beans (or 10 ounces frozen shelled edamame beans)
1/2 cup dry cannellini beans (or 1 15-ounce can cannellini or great northern beans)
1/2 cup dry red kidney beans (or 1 15-ounce can red kidney beans)
2 tsp. salt
8 cloves garlic
40 jalapeño-stuffed green olives or a mixture of jalapeño and plain green olives
3 Tbsp. crushed dried oregano
1 Tbsp. crushed dried thyme
1/4 cup white wine vinegar plus 1-3 Tbsp. as needed
1 cup extra virgin olive oil
1 cup diced red onion, 1/8” dice
1 cup diced celery, 1/8” dice (preferably leaf celery)
1/2 pound tubetti, mini-penne, elbow macaroni, or other salad macaroni
Salt
Freshly ground black pepper

If using dried beans, spread them out in a pan and inspect carefully, removing any pebbles or debris. Soak the three kinds of dried beans in cold water overnight. Drain the soaked beans and rinse with cold water. Add the soaked beans to a large pot of water, bring to a boil, cover, turn down the heat, and simmer for 30 minutes. Add 2 tsp. salt and continue to simmer until the beans are tender but not mushy. When the beans are done, drain and put them in a large bowl.

If using canned beans, rinse well, drain, and put them in a large bowl. Thaw the edamame beans and add them to the bowl.

While the beans are cooking, pulse the garlic in a food processor to mince. Add the olives, oregano, thyme, and 1/4 cup vinegar, and pulse to mince the olives. Add the olive mix, olive oil, onion, and celery to the beans and mix well.

Bring a pot of salted water to a bowl, add the pasta and cook until the pasta is al dente. Drain the pasta, add it to the beans, season with salt and freshly ground black pepper, and mix well. Taste and add the remaining vinegar, salt, and freshly ground black pepper, as needed.

Serve at room temperature. If plating the salad, serve on a bed of greens.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my entry for Heart of the Matter: Picnics hosted this month by Joanna of Joanna's Food.

Recipes: Fig Tapenade, Garlicky Goat Cheese Spread, and Garlic Croutons

When I was shopping for Christmas Eve dinner, I spied a tempting display of organic dried fruits. I succumbed to the call of black mission figs, and brought home a large bag. When the time came for holiday entertaining, I turned to the figs.

Several months ago, I’d read a recipe for fig and olive tapenade. I love tapenade, a Provençal paste of black olives, anchovies, capers, herbs, garlic, lemon, and olive oil, so decided to pair it with my bounty of figs. Unfortunately, I couldn’t remember where I’d read about fig tapenade, a distressing complication of owning too many cookbooks.

I did find a few recipes for tapenade with figs on the internet, but either the ingredient list or procedure didn’t appeal to me, so I was stuck with creating my own version. I started with a basic tapenade, left out the anchovies, and added figs and a healthy dose of wild thyme.

The sweet figs and salty olives and capers combine to form a deliciously vibrant spread. I made it this morning, enjoyed Fig Tapenade and Rosemary Bread for lunch, and brought the rest to a New Year’s Eve party tonight.

The best thing about Fig Tapenade is how easy it is to make. The ingredients are simply tossed into the food processor and processed until smooth. The flavor comes from good ingredients, not hard work on the part of the cook.

Fig Tapenade is rich and flavorful. It can be served on its own with crusty bread, or dressed up, as I did tonight, with Garlicky Goat Cheese Spread and Croutons.

Fig Tapenade
Makes about 2 cups
Although it may be tempting to buy pitted olives, their flavor pales in comparison to that of olives with pits. To easily pit Kalamata olives, spread them out on a cutting board and smash each olive with a meat pounder or other heavy object. After being pounded, the pits slip right out of the olives.

1 cup dried black mission figs
1 1/2 cups Kalamata olives
2 Tbsp. capers, preferably salt-cured
1 Tbsp. dried thyme, crushed
1 Tbsp. minced fresh rosemary
1 Tbsp. chopped garlic
3 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

Cut any stems off the figs, and cut the figs into quarters. Rinse, drain, and dry the olives and capers. Remove the pits from the olives.

Place all the ingredients, except the olive oil, in a food processor, and process until the ingredients are chopped into small pieces. While the machine is running, pour in the olive oil and continue processing until the ingredients form a smooth paste. Scrape down the sides of the bowl and process again. Place in a glass container and refrigerate for at least 3 hours before serving.

Garlicky Goat Cheese Spread
Makes 2 cups
If you prefer mild hints of garlic, use the smaller amount; bolder palates may prefer the full measure. Garlicky Goat Cheese Spread may be served in a bowl, or unmolded onto a platter. If you want to serve it unmolded, line a bowl large enough to hold the spread with plastic wrap. Spoon the spread into the plastic-lined bowl, press down to remove any air pockets, and cover the spread with plastic wrap. To unmold, open up the plastic wrap so the spread is exposed, invert the bowl onto a platter, then remove the bowl and plastic wrap.

1 – 3 cloves garlic
1/2 tsp. salt
1 cup (8 ounces) chèvre (soft goat cheese)
1/2 cup mascarpone or cream cheese
1/2 cup whole-milk yogurt or sour cream

Puree the garlic by mashing it together with the salt either in a mortar and pestle or on a cutting board with the flat side of a knife blade. Mash the pureed garlic, chèvre, mascarpone, and yogurt together (this may be done in a food processor). Refrigerate for at least 3 hours before serving.

Garlic Croutons

1 clove garlic, minced
1/4 cup olive oil
1/4 cup butter, melted
1/4 tsp. salt
2 baguettes, cut into thin slices

Preheat the oven to 325°F. Mix all the ingredients together in a small bowl. Brush the garlic butter-oil mixture onto one side of each baguette slice. Put the buttered baguette slices in one layer on a baking sheet and cook for 10 – 15 minutes, or until the bread slices are crispy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is my entry for A Fruit of the Month: Dried Fruit hosted by The 'Yum' Blog. It is also my entry for Antioxidant Rich Foods/5-a-Day Tuesdays sponsored by Sweetnicks.

Recipe: Fig, Lemon, Olive, and Rosemary Cookies

When I have insomnia, a not infrequent occurrence, I lie in bed cataloging the contents of my refrigerator. I plan and replan how I can use the available food. As a result, I am the queen of leftovers; my midnight musings often result in new creations, with the leftovers being just one among many flavorful ingredients.

Last week, my CSA box from Full Circle Farm contained lovely, organic, black Mission figs from California. I ate some fresh, and used others in an excellent grilled cheddar cheese sandwich. When insomnia next struck, my mind turned to the figs left in the refrigerator.

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to


http://www.laurieconstantino.com/kitchen-creativity-how-to-use-fresh-figs/


Please click on over and visit my new site. Thank you!