Hi, Paula - thanks so much for answering our questions!
In one of my advanced culinary techniques classes, we had to do a seven-course meal with a theme - my partner and i picked "mediterranean" as our focus.
Our dessert was a fig confit with rosemary, wrapped in a puff-pastry parcel. What kind of figs are prevalent in mediterranean cuisine? What fig counterparts are widely available in the U.S.? What are your favorite uses for figs in mediterranean cuisine?
Thanks again,
Marsha
Tell us about figs
Started by
zilla369
, Oct 06 2003 09:11 PM
1 reply to this topic
#1
zilla369
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- eGullet Society staff emeritus
- 1,243 posts
Posted 06 October 2003 - 09:11 PM
Marsha Lynch aka "zilla369"
Has anyone ever actually seen a bandit making out?
Uh-huh: just as I thought. Stereotyping.
Has anyone ever actually seen a bandit making out?
Uh-huh: just as I thought. Stereotyping.
#2
Wolfert
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- participating member
- 1,214 posts
Posted 08 October 2003 - 02:52 PM
Marsha: There's a huge number of fig varieites in the Mediterranean (where they're originally from), but I believe only 3 or 4 are commerically grown in the US and usually in California. I think the ones you might come across in your local market would be Black Mission and Green Kadota in season..
I like to eat them out of hand or roast them (please have a look at a regional recipe in my SouthWest French cookbook.) And at the risk of appearing a bit self-aggrandizing, I adore the fresh black fig and lemon tart in my brand new book, "The Slow Mediterranean Kitchen.".
I like to eat them out of hand or roast them (please have a look at a regional recipe in my SouthWest French cookbook.) And at the risk of appearing a bit self-aggrandizing, I adore the fresh black fig and lemon tart in my brand new book, "The Slow Mediterranean Kitchen.".
“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.
