Tell us about figs
Posted 06 October 2003 - 09:11 PM
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?
Has anyone ever actually seen a bandit making out?
Uh-huh: just as I thought. Stereotyping.
Posted 08 October 2003 - 02:52 PM
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.".